Hearty Instant Pot Green Bean Stew
A hearty and flavorful Green Bean Stew made with tender veal, fresh green beans, and aromatic spices simmered in a tomato-rich broth. Cooked quickly in the Instant Pot or slowly on the stovetop, this comforting dish pairs perfectly with rice and makes a wholesome, protein-rich meal the whole family will love.
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.
