JOIN! 12 Weeks for $1

Instant Pot

Cumin-Spiced Beef and Sweet Potato Stew

6 Servings

FAST: 1 hour 20 minutes
Slow: 7-8 hours 35 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This hearty stew is all about flavor balance. The natural sugars in the tomatoes and sweet potatoes counter the meatiness of beef chuck. Alliums and cumin tie together the sweet and savory flavors, while lime juice adds brightness. Sour cream is a cooling garnish and if you'd like a little tangy heat, offer some pickled jalapeños. This doesn't need any sides for serving, but warmed tortillas or cilantro rice would be great accompaniments.




Don't cut the beef any larger than into ¾-inch chunks. If the pieces are larger, the meat may not tenderize in the time specified.

FAST: 1 hour 20 minutes
Slow: 7-8 hours

35 minutes active


  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    large yellow onion, finely chopped


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Susan T.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

Rose M.

Can you translate these directions for a slow cooker?

Lynn C.

Hi Rose -

If you click on the tab that says "Slow" above it will give you directions for slow cooking.

The Milk Street Team

Brenda R.

Can I do this in the oven - no slow cooker or Insta-pot

Lynn C.

Hi Brenda -

We didn't test this in the oven so we don't have an official recipe. However, you can definitely make it in a Dutch oven on the stovetop/in the oven. Start on the stovetop by cooking the onions as instructed, then cover the pot, and transfer to a 325 degree oven. Cook for 2 hours, stir and remove cover, and then cook for another hour or so (meat is done when skewer inserted meets no resistance). Finish the recipe following the instructions, using the stovetop instead of the Instant Pot. For a stovetop/oven version, I would cut the meat a little larger so it doesn't dry out - about 1 1/2-inch chunks would be best. Good luck!

The Milk Street Team