11 Comforting Instant Pot Stew Recipes Perfect For Busy Nights

As a busy woman who loves a comforting meal, I’ve embraced the magic of Instant Pot stews. These 11 cozy recipes are perfect for those hectic nights when time is of the essence. Each dish offers rich flavors and wholesome ingredients with minimal fuss. From classic beef stew to a zesty sausage and kale creation, there’s a little something for everyone. Let’s explore these delicious possibilities together!

Classic Beef Stew

Classic Beef Stew is a comforting and hearty dish that’s perfect for any occasion, especially on a chilly day. By using an Instant Pot, you can achieve rich, slow-cooked flavors in a fraction of the time. This recipe combines tender chunks of beef with flavorful vegetables and a savory broth, creating a satisfying meal that the whole family will love.

The Instant Pot not only speeds up the cooking process but also enhances the depth of flavors, making it an excellent choice for this classic dish.

The beauty of this Instant Pot Classic Beef Stew is its simplicity and the ability to adapt to personal tastes. You can easily adjust the seasoning or add your favorite vegetables to make it your own. Whether you’re an experienced cook or a beginner, this recipe is straightforward and reliable, guaranteeing a delicious result every time.

Plus, with a serving size of 4-6 people, it’s perfect for family dinners or meal prepping for the week.

Ingredients (serving size: 4-6 people):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, for garnish

Cooking Instructions:

1. Prepare the Beef: Begin by seasoning the beef cubes with salt and pepper. Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Once the oil is hot, add the beef cubes in batches, browning each side. This step should take about 5-7 minutes per batch. Remove the beef and set it aside.
2. Sauté Vegetables: In the same pot, add the chopped onions and garlic. Sauté for about 3 minutes until the onions are translucent and fragrant. Stir in the tomato paste and cook for another minute to enhance the flavor.
3. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. This adds depth to the stew’s flavor. Allow the wine to reduce slightly for about 2-3 minutes.
4. Add Remaining Ingredients: Return the beef to the pot along with the beef broth, Worcestershire sauce, thyme, rosemary, carrots, potatoes, and celery. Stir everything together to combine.
5. Pressure Cook: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
6. Thicken the Stew: In a small bowl, mix the cornstarch and water to create a slurry. Set the Instant Pot to ‘Sauté’ mode again and stir the slurry into the stew. Cook for an additional 5 minutes until the stew thickens.
7. Serve: Taste and adjust seasoning if necessary. Serve the stew hot, garnished with fresh parsley.

Extra Tips:

To guarantee your beef is tender, it’s important to use a cut like chuck, which is ideal for stewing due to its marbling and connective tissue.

If you prefer a thicker stew, you can increase the amount of cornstarch or let the stew simmer a bit longer on ‘Sauté’ mode to reach your desired consistency.

For a more robust flavor, consider marinating the beef overnight with the herbs and some of the wine.

Finally, this stew can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months, making it a convenient meal option for busy weeks.

Chicken and White Bean Stew

This hearty Chicken and White Bean Stew is a comforting and nutritious one-pot meal, perfect for chilly evenings. Packed with tender chicken, creamy white beans, and an array of vegetables, this stew isn’t only delicious but also easy to prepare in an Instant Pot. The pressure cooking process enhances the flavors while keeping the chicken moist and the beans perfectly cooked.

Ideal for serving 4-6 people, this stew is a great option for family dinners or meal prepping. It’s both filling and wholesome, making it a balanced dish that everyone will love. The combination of herbs and spices adds depth, while the white beans provide a lovely texture that complements the tender chicken.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cans (15 ounces each) white beans, drained and rinsed
• 3 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 bay leaf
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Sauté Vegetables: Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add the diced onion and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
2. Brown the Chicken: Add the chicken chunks to the Instant Pot. Season with salt, pepper, thyme, and rosemary. Sauté until the chicken is lightly browned on all sides, about 5 minutes.
3. Add Liquids and Beans: Pour in the chicken broth and diced tomatoes, stirring to combine. Add the drained and rinsed white beans, sliced carrots, sliced celery, and the bay leaf. Stir well to confirm everything is mixed.
4. Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to ‘Sealing’. Select ‘Pressure Cook’ and set the timer for 15 minutes on high pressure.
5. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.
6. Finish the Stew: Open the lid and stir in the lemon juice and chopped parsley. Taste and adjust seasoning if necessary. Remove the bay leaf before serving.

Extra Tips:

For a richer flavor, you can deglaze the pot with a splash of white wine after browning the chicken, scraping up any browned bits before adding the broth.

If you prefer a thicker stew, you can mash some of the beans against the side of the pot before serving. This stew also freezes well, so consider making a double batch to save for a quick meal later on.

Vegetarian Lentil Stew

Vegetarian Lentil Stew is a hearty and comforting dish that’s perfect for any time of the year. It’s packed with protein-rich lentils and an array of colorful vegetables, making it both nutritious and satisfying. The Instant Pot guarantees that this flavorful stew comes together quickly and effortlessly, allowing you to enjoy a delicious homemade meal without spending hours in the kitchen.

Ideal for a serving size of 4-6 people, this stew is versatile enough to be enjoyed as a main course or a side dish. It’s a great option for vegetarians and those looking to incorporate more plant-based meals into their diet. The rich aroma of herbs and spices combined with the wholesome goodness of lentils and vegetables will have everyone coming back for seconds.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup dried lentils, rinsed and drained
• 1 can (14 oz) diced tomatoes with their juice
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add Aromatics and Vegetables: Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for another 2-3 minutes, stirring occasionally, until the vegetables start to soften.
3. Incorporate Lentils and Spices: Add the rinsed lentils, canned diced tomatoes with their juice, and vegetable broth. Stir in the ground cumin, smoked paprika, and dried thyme. Season with salt and pepper to taste.
4. Pressure Cook: Secure the lid on the Instant Pot and set it to the sealing position. Cancel the sauté function and select the manual or pressure cook setting. Set the timer for 15 minutes at high pressure.
5. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
6. Finish the Stew: Open the lid carefully. Stir in the chopped kale or spinach and the lemon juice. The residual heat will wilt the greens. Taste and adjust seasoning if necessary.
7. Serve: Ladle the stew into bowls and serve hot. Enjoy with crusty bread or over a bed of rice if desired.

Extra Tips:

For additional flavor, consider adding a bay leaf during cooking, removing it before serving. If you prefer a thicker consistency, use an immersion blender to partially blend the stew.

This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a little extra broth or water if it has thickened too much.

Enjoy experimenting with different types of lentils or adding other vegetables such as potatoes or zucchini to suit your taste.

Creamy Mushroom and Potato Stew

Creamy Mushroom and Potato Stew is a hearty and comforting dish, perfect for those chilly evenings when you crave something warm and filling. This delightful stew blends meaty mushrooms with tender potatoes, all enveloped in a rich, creamy sauce. Cooking it in an Instant Pot not only speeds up the process but also enhances the flavors, making the mushrooms earthy and the potatoes perfectly tender.

Whether you’re serving it to your family or enjoying it alone, this stew is bound to become a staple in your recipe collection. This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The combination of fresh vegetables, herbs, and spices creates a stew that’s both nutritious and satisfying.

The Instant Pot’s pressure cooking capability guarantees that all the ingredients meld together beautifully, with minimal hands-on time. With this easy-to-follow recipe, you’ll have a delicious meal ready in under an hour, leaving more time to relax and enjoy your evening.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced
• 4 large potatoes, peeled and cubed
• 3 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and heat the olive oil. Once hot, add the chopped onion and garlic. Sauté for about 3 minutes, until the onion becomes translucent and fragrant.
2. Add Mushrooms: Stir in the sliced mushrooms and cook for another 5 minutes. The mushrooms should start to release their moisture and become slightly browned.
3. Incorporate Potatoes and Broth: Add the cubed potatoes to the pot, followed by the vegetable broth. Stir well to combine all the ingredients.
4. Seasoning: Add the dried thyme, dried rosemary, salt, and pepper. Mix everything together to guarantee the seasonings are evenly distributed.
5. Pressure Cooking: Secure the lid on the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. After the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
6. Thicken the Stew: In a small bowl, whisk together the heavy cream and cornstarch until smooth. Select the sauté function again and slowly stir in the cream mixture into the stew. Cook for an additional 5 minutes, stirring frequently, until the stew thickens.
7. Finish and Serve: Turn off the Instant Pot and ladle the stew into bowls. Garnish with freshly chopped parsley before serving.

Extra Tips:

For the best results, choose a variety of mushrooms, like cremini or button mushrooms, to add depth to the stew’s flavor. If you prefer a thicker stew, you can increase the amount of cornstarch.

Additionally, to save time, you can prepare and chop the vegetables ahead of time. If you want to make the dish vegan, substitute the heavy cream with coconut cream and adjust the seasoning to taste. Enjoy your creamy mushroom and potato stew with crusty bread or a side salad for a complete meal.

Spicy Sausage and Kale Stew

Spicy Sausage and Kale Stew is a hearty and flavorful dish that perfectly combines the savory taste of sausage with the nutrient-rich goodness of kale. This stew is ideal for those who love a little kick in their meals, as the spices from the sausage add a wonderful depth of flavor that complements the other ingredients beautifully.

Cooking this dish in an Instant Pot allows for all the flavors to meld together quickly, making it a convenient option for a weeknight dinner that doesn’t skimp on taste.

This stew isn’t only delicious but also packed with nutrients, thanks to the healthy addition of kale. Kale is rich in vitamins A, K, and C, and it adds a lovely texture to the stew. The Instant Pot makes the cooking process efficient, locking in the flavors and tenderness of the ingredients. This recipe will serve 4-6 people, making it perfect for a family dinner or a gathering with friends.

Ingredients:

• 1 pound spicy Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups peeled and diced potatoes
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Sausage: Set your Instant Pot to sauté mode and add the olive oil. Once the oil is hot, add the sausage, breaking it up with a wooden spoon. Cook until browned, about 5 minutes. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the diced onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3 minutes.
3. Deglaze the Pot: Pour in a splash of chicken broth to deglaze the pot, scraping up any brown bits from the bottom with a wooden spoon. This step adds flavor to your stew.
4. Add Main Ingredients: Add the browned sausage back into the pot, along with the remaining chicken broth, diced tomatoes, potatoes, smoked paprika, and red pepper flakes. Stir to combine.
5. Pressure Cook: Secure the lid on the Instant Pot, set the valve to sealing, and select the pressure cook/manual setting. Set the timer for 10 minutes on high pressure.
6. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
7. Add Kale: Carefully open the lid and stir in the chopped kale. The residual heat will wilt the kale. Season with salt and pepper to taste.
8. Serve: Ladle the stew into bowls and serve hot. Enjoy with crusty bread if desired.

Extra Tips:

To enhance the stew’s flavor, consider using homemade chicken broth if available. If you prefer a less spicy dish, you can substitute with mild Italian sausage and omit the red pepper flakes.

For added creaminess, you can stir in a splash of heavy cream after cooking. Finally, this stew can be stored in an airtight container and refrigerated for up to 3 days, making it a great option for meal prep.

Italian Wedding Soup Stew

Italian Wedding Soup Stew is a delightful fusion of traditional Italian wedding soup and a hearty stew, perfect for a cozy family dinner. This dish combines savory meatballs with tender greens and a flavorful broth, creating a comforting and satisfying meal. The Instant Pot simplifies the cooking process, allowing you to enjoy this delicious stew with minimal effort and time.

This recipe serves 4-6 people and includes tender meatballs made from a mixture of beef and pork, combined with fresh vegetables and pasta. The result is a rich, nourishing stew that’s both filling and flavorful. Whether you’re serving it for a special occasion or a casual weeknight dinner, this Italian Wedding Soup Stew is sure to be a hit.

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 6 cups chicken broth
• 1 cup small pasta (such as acini di pepe or orzo)
• 4 cups fresh spinach or escarole, roughly chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix well until all ingredients are thoroughly combined. Shape the mixture into small meatballs, about 1 inch in diameter.
2. Sauté the Vegetables: Set the Instant Pot to the sauté function and add olive oil. Once the oil is hot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Brown the Meatballs: Add the meatballs to the Instant Pot in batches, if necessary, and brown them on all sides, about 5 minutes. Once browned, remove the meatballs and set them aside on a plate.
4. Deglaze the Pot: Pour a small amount of the chicken broth into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon to enhance the flavor.
5. Cook the Stew: Return the meatballs to the pot and pour in the remaining chicken broth. Add the pasta and stir to combine. Secure the lid and set the Instant Pot to high pressure for 5 minutes.
6. Release Pressure and Add Greens: Once the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid, and stir in the chopped spinach or escarole. The residual heat will wilt the greens. Let it sit for 2-3 minutes.
7. Finish with Herbs: Stir in the fresh parsley just before serving to add a burst of flavor and brightness to the stew.

Extra Tips:

For a more robust flavor, consider using homemade chicken broth. If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the broth before pressure cooking.

Feel free to customize the greens; kale or Swiss chard can be excellent substitutes. Finally, always taste and adjust the seasoning before serving to confirm the stew is perfectly balanced to your liking.

Moroccan Chickpea Stew

Moroccan Chickpea Stew is a flavorful and aromatic dish that combines a variety of spices and ingredients to create a comforting and satisfying meal. This dish is perfect for those who love the rich and exotic flavors of Moroccan cuisine. The Instant Pot makes it incredibly easy and fast to prepare, guaranteeing that you can enjoy this stew even on a busy weeknight.

The combination of chickpeas, tomatoes, and a medley of vegetables, all infused with spices like cumin, coriander, and cinnamon, results in a hearty and nourishing stew that will delight your taste buds. This recipe serves 4-6 people and is perfect for a family dinner or a gathering with friends.

The Instant Pot not only speeds up the cooking process but also helps to meld the flavors together beautifully. With just a few simple steps, you’ll have a delicious and satisfying meal that’s both healthy and filling. Whether you’re a fan of Moroccan cuisine or just looking to try something new, this Moroccan Chickpea Stew is sure to become a favorite in your household.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 large carrots, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
2. Add Aromatics: Stir in the minced garlic, ground cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne pepper. Cook for another 1-2 minutes until the spices become fragrant.
3. Add the Main Ingredients: Add the drained chickpeas, diced tomatoes, vegetable broth, and tomato paste to the pot. Stir well to combine.
4. Incorporate Vegetables: Add the sliced carrots, chopped red bell pepper, and sliced zucchini. Season with salt and pepper to taste, and give everything a good stir.
5. Pressure Cooking: Secure the lid of the Instant Pot and guarantee the valve is set to sealing. Set the Instant Pot to manual high pressure for 10 minutes.
6. Release Pressure: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before doing a quick release for any remaining pressure.
7. Finishing Touches: Carefully remove the lid and stir in the chopped cilantro and lemon juice. Taste and adjust seasoning if necessary.
8. Serve: Serve the stew hot, garnished with additional cilantro if desired.

Extra Tips:

To enhance the flavor of the Moroccan Chickpea Stew, consider using homemade vegetable broth if you have it on hand. It adds a depth of flavor that complements the spices.

If you prefer a thicker stew, you can mash some of the chickpeas with a potato masher before adding the final ingredients. This stew pairs beautifully with warm crusty bread or over a bed of couscous for a complete meal.

Don’t hesitate to adjust the level of spices to match your heat preference, and remember, leftovers taste even better the next day!

Seafood Cioppino Stew

Seafood Cioppino Stew is a delightful and aromatic dish that captures the essence of the ocean in a rich, tomato-based broth. Originating from San Francisco, this Italian-American stew is traditionally crafted using a variety of fresh seafood, simmered with herbs, spices, and wine to create a symphony of flavors.

Cooking it in an Instant Pot maximizes the depth of flavor while notably reducing the cooking time, making it an excellent choice for a quick yet indulgent meal.

This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering. The Instant Pot’s pressure cooking capabilities guarantee that the seafood is cooked perfectly, maintaining its delicate texture while absorbing the aromatic broth. The result is a flavorful stew that’s both comforting and sophisticated, warm enough to enjoy on a chilly evening yet light enough for a summer dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 1 cup dry white wine
• 1 can (28 ounces) crushed tomatoes
• 1 cup seafood stock
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound large shrimp, peeled and deveined
• 1/2 pound firm white fish (such as cod), cut into chunks
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Cooking Instructions:

1. Sauté Aromatics: Set your Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, add the chopped onion and cook until translucent, about 3 minutes. Stir in the garlic, red bell pepper, oregano, thyme, and red pepper flakes, and sauté for another 2 minutes until fragrant.
2. Deglaze and Add Liquids: Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer for about 2 minutes, reducing slightly. Add the crushed tomatoes and seafood stock, stirring to combine.
3. Pressure Cook: Cancel the ‘Sauté’ mode, then secure the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes. Confirm the valve is set to ‘Sealing’.
4. Add Seafood: Once the cooking time is complete, perform a quick release of the pressure. Carefully remove the lid and add the mussels, clams, shrimp, and fish chunks to the pot. Stir gently to combine.
5. Finish Cooking: Secure the lid again and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for another 2 minutes. Once finished, perform a quick release of the pressure.
6. Season and Serve: Open the lid and season the stew with salt and pepper to taste. Ladle the stew into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

Extra Tips:

To guarantee the best results, make sure all seafood is fresh and properly cleaned. Mussels and clams should be scrubbed and debearded, and any that are open before cooking should be discarded.

For a more intense flavor, consider adding a tablespoon of tomato paste or a pinch of saffron during the sautéing step. Also, remember that seafood cooks quickly in the Instant Pot, so avoid overcooking by following the time guidelines closely.

Adjust the seasoning at the end to cater to your taste preferences, and enjoy this delightful stew with a glass of the same wine used in the recipe for a perfect pairing.

Cuban Black Bean Stew

Cuban Black Bean Stew is a hearty and flavorful dish that combines the rich taste of black beans with the vibrant flavors of Cuban spices. Perfect for a cozy dinner, this stew is traditionally slow-cooked to perfection. However, with the help of an Instant Pot, you can enjoy the same depth of flavor in a fraction of the time. This recipe is ideal for those who crave a comforting meal that’s both nutritious and satisfying.

The combination of black beans, vegetables, and spices creates a harmonious blend of taste and aroma that’s sure to please your palate. This Instant Pot version of Cuban Black Bean Stew is perfect for a serving size of 4-6 people. It’s a great option for a family dinner or when you have friends over. The beans are cooked tenderly with a mix of onions, bell peppers, garlic, and a medley of spices that bring out the authentic Cuban flavor.

The stew is hearty enough to be a meal on its own but pairs beautifully with rice or crusty bread. Whether you’re a fan of Cuban cuisine or looking to try something new, this recipe is sure to become a favorite.

Ingredients:

• 2 cups dried black beans, rinsed and soaked overnight
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon smoked paprika
• 4 cups vegetable stock
• Salt and pepper to taste
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• Cooked rice or crusty bread, for serving
• Fresh cilantro, for garnish

Cooking Instructions:

1. Pre-soak the Beans: Begin by rinsing the black beans and soaking them in water overnight. This step helps to soften the beans and reduce cooking time in the Instant Pot. Drain and rinse the beans before using.
2. Sauté Vegetables: Set your Instant Pot to the sauté function. Add the olive oil, and once it’s hot, add in the chopped onions and green bell pepper. Sauté for 3-4 minutes until the onions become translucent.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, oregano, bay leaf, and smoked paprika. Cook for an additional 1-2 minutes until the spices are fragrant.
4. Combine Ingredients: Add the soaked black beans to the pot, followed by the vegetable stock. Stir everything together to guarantee the beans are fully submerged in the liquid.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 30 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release.
6. Season and Finish: Open the lid and stir in the red wine vinegar and sugar. Season with salt and pepper to taste. If you prefer a thicker stew, you can mash some of the beans with a spoon against the side of the pot.
7. Serve: Ladle the stew into bowls and serve hot over a bed of cooked rice or alongside crusty bread. Garnish with fresh cilantro for a burst of freshness.

Extra Tips:

For added flavor, consider including a smoked ham hock or a diced chorizo sausage in the stew. If you prefer a spicier version, add a diced jalapeño along with the other vegetables.

This stew can also be made in advance and tastes even better the next day as the flavors meld. To save time, you can use canned black beans instead of dried, but be sure to adjust the cooking time accordingly. Finally, always taste and adjust the seasoning before serving to guarantee a perfectly balanced dish.

Thai Red Curry Chicken Stew

Thai Red Curry Chicken Stew is a delightful fusion of savory and spicy flavors, perfect for those looking to bring a taste of Thailand into their kitchen. The Instant Pot makes preparing this rich and aromatic stew a breeze, allowing the flavors to meld beautifully while saving you time.

The combination of tender chicken, creamy coconut milk, and vibrant vegetables creates a dish that’s both comforting and exotic. Whether you’re a fan of Thai cuisine or trying it for the first time, this recipe is sure to impress your taste buds.

This stew is ideal for a cozy family dinner or a gathering with friends, serving 4-6 people. The recipe features classic Thai ingredients such as red curry paste, lemongrass, and fresh cilantro, which come together to create an authentic and satisfying meal.

The Instant Pot guarantees that the chicken is cooked to perfection, while the vegetables retain their color and crunch. With minimal prep and cook time, this Thai Red Curry Chicken Stew is a fantastic option for busy weeknights or whenever you’re craving a quick yet impressive meal.

Ingredients for 4-6 servings:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups mixed bell peppers, chopped
• 1 cup carrots, sliced
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Start by cutting the chicken thighs into bite-sized pieces and chopping the vegetables. Mince the garlic and grate the ginger.
2. Sauté Aromatics: Set your Instant Pot to the ‘Sauté’ function. Add the vegetable oil and allow it to heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until the onion is translucent and fragrant.
3. Cook the Chicken: Add the chicken pieces to the Instant Pot. Stir and cook until the chicken is browned on all sides, about 4-5 minutes.
4. Add Curry Paste: Stir in the Thai red curry paste, making sure the chicken is well-coated. Cook for another 1-2 minutes to allow the flavors to meld.
5. Build the Stew Base: Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar, mixing until dissolved.
6. Add Vegetables: Incorporate the chopped bell peppers and sliced carrots into the pot. Stir to guarantee even distribution.
7. Pressure Cook: Secure the Instant Pot lid and set it to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ function, and set the timer for 10 minutes.
8. Release Pressure: Once the cooking cycle is complete, carefully perform a quick release by turning the valve to ‘Venting’.
9. Finish the Stew: Stir in the fresh lime juice and chopped cilantro. Season with salt and pepper to taste.
10. Serve: Ladle the stew over cooked jasmine rice and garnish with additional cilantro if desired.

Extra Tips:

For an extra depth of flavor, consider adding a few kaffir lime leaves during the cooking process and remove them before serving. If you prefer a spicier stew, increase the amount of red curry paste or add a sliced Thai chili.

To make the dish vegetarian, replace the chicken with tofu and use vegetable broth instead of chicken broth. Remember to taste and adjust the seasoning before serving to guarantee the perfect balance of flavors.

Hearty Vegetable and Barley Stew

Hearty Vegetable and Barley Stew is a comforting and nutritious dish perfect for chilly days. This Instant Pot recipe combines wholesome vegetables and nutty barley to create a rich and satisfying stew that warms you from the inside out.

With a blend of carrots, celery, potatoes, and savory herbs, this stew is both hearty and healthy, making it an ideal option for a family meal. The pressure cooking in the Instant Pot guarantees that the flavors meld beautifully while saving you time in the kitchen.

This recipe serves 4-6 people and is perfect for both vegetarians and those looking to incorporate more plant-based meals into their diet. The barley adds a chewy texture, while the vegetables provide a medley of flavors and nutrients.

The addition of herbs and spices enhances the taste profile, making this stew a delightful dish for any occasion. Follow the steps below to create this delicious Hearty Vegetable and Barley Stew in your Instant Pot.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 medium potatoes, diced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Preparing the Ingredients: Begin by preparing all your vegetables. Dice the onion, mince the garlic, slice the carrots and celery, and dice the potatoes. This preparation will make the cooking process smoother.
2. Sautéing: Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once the oil is hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
3. Adding Vegetables and Barley: Add the sliced carrots, celery, and diced potatoes to the pot. Stir well to combine with the onion and garlic. Then, add the pearl barley and stir for another 2 minutes, allowing the barley to be well-coated with flavors.
4. Incorporating Liquids and Seasonings: Pour in the vegetable broth and diced tomatoes (with their juice). Add the dried thyme, rosemary, and bay leaf. Season with salt and pepper to taste. Give everything a good stir to confirm all ingredients are well combined.
5. Pressure Cooking: Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and adjust the time to 20 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Final Touches: Open the Instant Pot lid and add the frozen peas. Stir them into the stew and let them heat through for a few minutes. Remove the bay leaf and stir in the chopped fresh parsley before serving.
7. Serving: Ladle the stew into bowls and serve warm. Enjoy the comforting flavors and hearty texture of this vegetable and barley stew.

Extra Tips:

When making Hearty Vegetable and Barley Stew, feel free to customize the vegetables based on what you have on hand or your personal preferences. You can add mushrooms, zucchini, or even bell peppers for additional flavors.

If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot. Remember to taste and adjust the seasoning before serving, as the flavors can intensify during cooking.

Finally, this stew is excellent for meal prep, as the flavors deepen and improve after a day or two in the refrigerator.