Instant Pot Beef with veggies

This dish is a delicious and healthy combination of meat and vegetables that can be enjoyed at any time.

I’m serving it with as simple Jasmine rice for a complete meal.

For this recipe I’m using canned beef stock.  If you have time and you and something healthier, you can make the beef stock yourself using this recipe from Chef’s Mandala.


Instant Pot Beef with veggies
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3
  • 1 pound beef
  • 1 onion chopped
  • 1 cup peas peeled
  • 1/2 cup cilantro
  • 2 carrots chopped
  • 3 garlic cloves minced
  • 1 tbsp garlic powder
  • 1 tbsp basil dried
  • 1 tbsp kosher salt
  • 1 tbsp oregano
  • 1 tbsp tomato paste
  • 1 can (28 oz.) beef stock
  • 1 can (28 oz.) vegetable stock
  • 2 tomatoes crushed
  • 1/4 tbsp cinnamon
  • 1/4 tbsp thyme dried
  • 3 tbsp olive oil
  • Put the oil, onion, garlic and cinnamon in the instant pot and select “Sauté”.
  • Sauté for 2 minutes and add the beef.
  • Sauté for 5 minutes on both sides and stir in rest of the ingredients.
  • Close the lid and set the instant pot to “Manual” and cook for 35 minutes at high pressure.
  • Release the pressure naturally and dish out.
  • Garnish with cilantro and serve hot.
Calories: 620kcal Carbohydrates: 24g Protein: 31g Fat: 45g Saturated Fat: 14g Polyunsaturated Fat: 3g Monounsaturated Fat: 24g Trans Fat: 2g Cholesterol: 107mg Sodium: 2567mg Potassium: 1064mg Fiber: 7g Sugar: 9g Vitamin A: 8223IU Vitamin C: 40mg Calcium: 120mg Iron: 5mg
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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