Instant Pot Persian Beef Stew

By Tanya

6 Person

75 Minutes

472 Calories

This Instant Pot Persian Beef Stew is a delicious, hearty stew made with split peas and savory spices. Your electric pressure cooker makes the beef extra tender in just a short amount of time. Serve this yummy Instant Pot Persian Beef Stew in bowls topped with fresh basil and mint, accompanied by some basmati rice, and maybe a glass of red wine too.

Ingredients

1 zest of lemon
pepper
Salt
4 tbsp. lemon juice
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/2 tsp. turmeric
1/2 tsp. crumbled saffron threads
1 tbsp. ground cumin
28 oz. crushed tomatoes
1 1/2 cups dried split peas rinsed
4 cups bone broth
1/4 cup tomato paste
2 cloves garlic minced
2 medium onions chopped
2 tbsp. vegetable oil
1 1/2 pounds beef stew meat

Method

01

Pat the stew meat dry and season well with salt and pepper.
02

Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a plate.
03

Add onions and garlic and saute for a minute or two then add the tomato paste and saute for 1 minute longer.
04

Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot.
05

Return the beef to the pot and add in the split peas, crushed tomatoes, and spices.
06

Cover and seal the lid - turn the vent to sealing. Hit CANCEL then presses the MANUAL (high pressure) button and set the timer to 25 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
07

Once the 25 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
08

Open the lid, stir in the lemon juice and zest and season with additional salt and pepper, if needed.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Dinner Recipes

Beef Recipes

Beef Stew Recipes

Instant Pot Persian Beef Stew

4.4

( By Tanya )

01 Information

Grade medium
Serving 6 servings
Calorie 472 Kcal
Prep Time 25 Mins
Cook Time 50 Mins
Total Time 75 Mins

02 Ingredients

1 zest of lemon

pepper

Salt

4 tbsp. lemon juice

1/4 tsp. ground allspice

1/4 tsp. ground cinnamon

1/2 tsp. turmeric

1/2 tsp. crumbled saffron threads

1 tbsp. ground cumin

28 oz. crushed tomatoes

1 1/2 cups dried split peas rinsed

4 cups bone broth

1/4 cup tomato paste

2 cloves garlic minced

2 medium onions chopped

2 tbsp. vegetable oil

1 1/2 pounds beef stew meat

03 Method

Step 1

Pat the stew meat dry and season well with salt and pepper.

Step 2

Set Instant Pot to SAUTE, add vegetable oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a plate.

Step 3

Add onions and garlic and saute for a minute or two then add the tomato paste and saute for 1 minute longer.

Step 4

Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot.

Step 5

Return the beef to the pot and add in the split peas, crushed tomatoes, and spices.

Step 6

Cover and seal the lid - turn the vent to sealing. Hit CANCEL then presses the MANUAL (high pressure) button and set the timer to 25 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Step 7

Once the 25 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.

Step 8

Open the lid, stir in the lemon juice and zest and season with additional salt and pepper, if needed.

04 Author