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Instant Pot

Coriander-Cumin Beef Stew with Lime

6-8 Servings

FAST: 1¾ hours
Slow: 9 to 10 hours

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This hearty, fragrant stew is a simplified Instant Pot version of a recipe from Hawa Hassan. Large chunks of beef chuck are pressure-cooked or slow-cooked—depending on your preference—with aromatics, tomato paste and spices until the meat is tender; the potatoes, carrots and bell pepper are added at the end to ensure they don’t overcook. Since these vegetables aren’t needed until late in the game, you can prep them when the beef is nearly done. Serve the stew with green-chili hot sauce (Indian coriander chutney is great, too) and steamed rice.




Don't skip the step of removing the cooked beef from the pot before adding the vegetables. If the beef is left in, it will overcook and also crowd the veggies as they simmer.

FAST: 1¾ hours
Slow: 9 to 10 hours


  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium red onion, halved and thinly sliced


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Fernanda M.

This was delicious. What is the nutritional value? Thanks!

kathleen h.

Not a repeat. A big "so what" Nothing new or unusual

Nathan Z.

This was a very tasty and versatile Instant Pot pressure cooker recipe. I used a bit of wine instead water, and added a tsp of whole cumin seeds to the sautéing onion, which worked out well. Threw in some green beans near the end of cooking, too. Got rave reviews from the folks eating!

Jennifer B.

This was a nice change of pace from our usual beef stew. It tastes like curry but without the heat. Great flavor from the onions, too.

Jennifer B.

This was a decent stew, I used my slow cooker, not sure you need eight hours cooking time. Great flavor.