This Green Bean Stew is a comforting one-pot meal that combines tender bone-in veal with garden-fresh green beans in a savory tomato broth.
It’s rich in protein, fiber-packed, and naturally low in carbs, making it both nourishing and satisfying.
With good fats from olive oil and minimal saturated fat, this hearty dish is a wholesome choice for everyday cooking.
Quick to prepare in the Instant Pot and equally rewarding on the stovetop, it’s perfect for family dinners or meal prep.
Hearty Instant Pot Green Bean Stew
Equipment
- 1 Instant Pot (6-quart or larger) or 1 large soup pot
- 1 wooden spoon
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 measuring cup
- 1 Measuring Spoons Set
Ingredients
- 3 tablespoons olive oil
- 454 g bone-in veal shoulder or lamb shoulder, cut into 2–3 inch pieces
- 1 ¾ teaspoons salt divided
- 1 medium yellow onion finely diced
- ½ cup tomato paste
- 454 g fresh green beans trimmed and cut into 1-inch pieces (see notes for frozen option)
- 1 tablespoon pomegranate molasses or substitute 1 tablespoon lemon juice
- ½ teaspoon black pepper
- 3 bay leaves optional
- 3 cups boiling water
Instructions
- Heat the Oil and Prepare for Browning: Turn your Instant Pot to the Sauté function and allow it to heat for a minute. Pour in the olive oil, letting it warm until it shimmers. This ensures the meat will sear properly without sticking to the bottom.
- Sear the Meat to Build Flavor: Add the veal shoulder pieces in batches, making sure not to overcrowd the pot. Sear each side for about 2–3 minutes until a golden-brown crust forms. This step locks in juices and builds the deep savory base of the stew. Once browned, return all the meat to the pot and season with ½ teaspoon of salt.
- Soften the Aromatics: Add the finely diced onion to the pot. Stir and cook for 3–4 minutes until the onion softens and turns translucent. This stage releases sweetness and balances the richness of the meat.
- Cook the Tomato Paste for Depth: Spoon in the tomato paste and spread it across the bottom of the pot. Stir continuously for 2–3 minutes, allowing it to caramelize slightly. This removes raw acidity and creates a richer tomato base.
- Add Vegetables, Seasonings, and Liquids: Toss in the trimmed green beans, the remaining salt, black pepper, bay leaves (if using), and the pomegranate molasses. Mix well to coat everything evenly. Carefully pour in 3 cups of boiling water, scraping the bottom of the pot to release any browned bits. This adds both flavor and body to the stew.
- Pressure Cook the Stew: Secure the Instant Pot lid and set the valve to the Sealing position. Choose the Pressure Cook (Manual) setting and cook for 25 minutes on high pressure. This ensures both the meat and green beans become tender without losing their shape.
- Release Pressure and Adjust Consistency: Once cooking is done, perform a manual quick release by carefully turning the valve to Venting. Open the lid once the steam fully escapes. Check the meat and beans for tenderness. If the broth is too thin, switch back to Sauté mode and simmer uncovered for 10–15 minutes until slightly thickened. Taste and adjust seasoning as needed.
- Serve and Enjoy: Ladle the stew into bowls or over a bed of fluffy white rice. The broth should be soupy enough to soak into the rice, creating a comforting and balanced meal.
Notes
- Fresh green beans give the best flavor and texture, but frozen beans can be used if thawed first.
- Browning the meat is essential—it adds depth and enhances the overall richness of the stew.
- Pomegranate molasses adds tangy sweetness; if unavailable, lemon juice is a great substitute.
- For a thicker stew, simmer uncovered after cooking to reduce the broth.
- This dish tastes even better the next day as the flavors continue to develop.
Chef’s Secrets for Perfect Flavor
The secret to this stew lies in layering flavors at each step.
Browning the meat first creates a caramelized crust that enriches the broth with umami depth.
Cooking down the tomato paste before adding water is another essential step—it reduces acidity and produces a sweeter, more concentrated tomato base.
If you’re using frozen green beans, thaw them completely and pat them dry before cooking to avoid watering down the stew.
For extra flavor, consider adding a cinnamon stick or a dash of allspice, both of which complement Middle Eastern stews beautifully without overpowering the dish.
Serving Suggestions for Best Enjoyment
This green bean stew is traditionally served over plain white rice, which soaks up the flavorful broth and makes each bite hearty and satisfying.
For a healthier twist, try pairing it with brown rice, quinoa, or even cauliflower rice.
Freshly baked pita bread or crusty sourdough also makes a perfect companion to scoop up the rich tomato sauce.
If you’d like to balance the meal further, serve it with a crisp side salad, such as cucumber and tomato salad with lemon dressing.
For larger gatherings, consider offering it alongside roasted vegetables or hummus for a complete Middle Eastern-inspired spread.
Storage Tips and Meal Prep Advice
This stew is meal-prep friendly and stores beautifully, making it a smart choice for busy weeks.
Once cooled, transfer leftovers to airtight containers and refrigerate for up to 4 days.
The flavors will deepen as it sits, making reheated portions even more delicious.
To freeze, portion the stew into freezer-safe containers and store for up to 3 months.
Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
If the stew thickens after chilling, simply add a splash of water or broth while reheating to bring it back to the desired consistency.
Frequently Asked Questions
1. Can I use a different cut of meat?
Yes! While veal shoulder is tender and flavorful, lamb shoulder, beef chuck, or even short ribs work beautifully. Just adjust the cooking time slightly depending on the cut’s toughness.
2. Can I make this vegetarian?
Absolutely. Simply omit the meat and use vegetable broth instead of water. You can add chickpeas or lentils for plant-based protein while keeping the same rich flavors.
3. How do I prevent the beans from overcooking?
If you prefer firmer beans, add them halfway through the cooking process instead of at the beginning. This ensures they remain bright and slightly crisp.
4. What can I substitute for pomegranate molasses?
A squeeze of fresh lemon juice or a splash of balsamic vinegar provides similar tangy balance. The flavor will differ slightly but still complement the tomato-based stew.
5. Can I double this recipe for a crowd?
Yes, this recipe scales easily. Just ensure your pot is large enough, and if using the Instant Pot, don’t exceed the maximum fill line. Cooking time remains the same; it may just take a little longer to reach pressure.
