Instant Pot Bean Stew
A thick, comforting stew made with pantry ingredients like canned beans, tomatoes, and spices, ready in under an hour using the Instant Pot.
Ingredients
Base Ingredients
- 2 tablespoons neutral oil (olive or avocado)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 each carrots, diced
- 1 each bell pepper, diced (any color)
- 1 cup dried beans (soaked) or 2 cans (15 oz) beans, drained and rinsed black beans, pinto, or mixed
Liquid Ingredients
- 1 can (14–15 oz) crushed tomatoes
- 3 cups low-sodium vegetable broth use more if you prefer a thinner stew
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4–1/2 teaspoon crushed red pepper (optional)
- to taste Salt and black pepper
Optional Ingredients
- 1 cup frozen corn optional
- Fresh cilantro or parsley and lime wedges for serving
Instructions
Preparation
- Set your Instant Pot to Sauté and add the oil. When hot, add the onion and a pinch of salt. Cook 3–4 minutes until softened.
- Add garlic, carrots, and bell pepper. Sauté 2–3 minutes more until fragrant.
- Stir in cumin, smoked paprika, oregano, and crushed red pepper. Toast spices for 30 seconds to bloom the flavor.
Cooking
- If using dried pre-soaked beans, add them now with the crushed tomatoes and broth. If using canned beans, add them plus the tomatoes and broth. Scrape the pot bottom to loosen any browned bits.
- Lock the lid and set to Manual/Pressure Cook on High. Cook times: 20–25 minutes for soaked dried beans, 8–10 minutes for canned beans or if using cooked meat.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Open the lid and stir in frozen corn if using. For a thicker stew, use a potato masher to gently mash a cup of the beans against the pot side, or switch to Sauté for 3–5 minutes to reduce liquid.
- Taste and adjust salt, pepper, and acidity (a squeeze of lime brightens the whole pot). Garnish with cilantro or parsley and serve.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. The stew can be reheated gently on the stovetop or in the microwave.