Beef and Cabbage Stew Recipe Instant Pot. Try this beef and cabbage stew for a quick and satisfying meal. Using an Instant Pot, it's fast and easy to make without sacrificing flavor or comfort. Discover more!
If you enjoy this recipe, also try these tasty dishes Chicken Handi and Prawn Bhuna.
Beef And Cabbage Stew Recipe Instant Pot
I love easy, comforting meals and this stew is delicious—so good you might go back for seconds. It’s excellent for batch cooking: freeze portions for meal prep or pack lunches. Making it in an Instant Pot speeds the process without sacrificing flavor.
Follow this simple method to avoid tough meat and ensure a tender, flavorful beef and cabbage stew every time.
Why You will Love this Recipe?
- Easy – It comes together quickly: sauté, add ingredients, and pressure cook.
- Freezable – Make a large batch, portion it, and freeze for later. The flavors often improve after resting.
- Filling – Hearty and satisfying; one bowl is very comforting and keeps you full.
Beef and Cabbage Stew Ingredients
- Stewing beef (bite-sized pieces)
- Head of cabbage (chopped)
- Potato (peeled and cubed)
- Half red onion (chopped)
- Beef broth or water
- Anaheim pepper
- Celery (sliced)
- Beef bouillon
- Bay leaves
- Salt and black pepper, to taste
- Oil for sautéing
- Tomato paste
- Garlic powder and onion powder (optional)
Recipe for Beef and Cabbage Stew
Slice the beef into bite-sized pieces.
Set the Instant Pot to Sauté and heat a couple tablespoons of oil. Add the chopped onion and cook until softened for a few minutes.
Add the cubed beef and brown it on all sides. If needed, add a little more oil to encourage browning.
Top with the Anaheim pepper and add the tomato paste. Stir to combine so the paste coats the meat.
Add seasonings: beef bouillon, garlic powder, onion powder, salt, and pepper. Pour in water or beef broth and add bay leaves. Scatter the potato and celery over the top.
Secure the lid and set the pressure valve to sealing. Cook on high pressure for 30 minutes. When the cook time finishes, perform a quick release. Open the lid, then switch to Sauté mode and add the chopped cabbage. Cook the cabbage for about 3 minutes—longer if you prefer it softer.
Adjust seasoning to taste. Serve the stew hot, garnished with chopped parsley or cilantro if desired. This makes a comforting, hearty meal perfect for cool evenings.
Common Questions:
Why Is My Stew Meat Tough In Instant Pot?
Tough meat is usually due to the cut or incorrect cooking time. Use tougher, collagen-rich cuts like chuck, round, or brisket and cut them into bite-sized pieces. Cook at high pressure for the recommended time—these steps help break down connective tissue and yield tender meat.
Is It Better To Slow Cook Or Pressure Cook Beef Stew?
Both methods work. Slow cooking (6–8 hours) develops deep flavor and a melt-in-your-mouth texture, while pressure cooking is much faster (about 45–60 minutes including build and release times) and still tenderizes meat effectively. Choose based on your schedule.
Is Meat Stew High Or Low-Pressure In Instant Pot?
Use the high-pressure setting for beef stew. High pressure helps break down collagen quickly and tenderizes tougher cuts. Use low pressure for delicate foods like fish or quick-cooking vegetables.
How Does Instant Pot Tenderize Stew Meat?
The Instant Pot tenderizes meat by using high pressure and heat to break down collagen and connective tissue. Selecting the right cut, cutting into smaller pieces, and cooking under high pressure produce a juicy, flavorful stew.
How long does it take to cook stew beef in an Instant Pot?
- Typical pressure cooking time is 20–30 minutes on high, depending on the meat and recipe. Include time for pressure build and release.
Tips:
- Choose a beef cut with some collagen and marbling (chuck works well) for better flavor and tenderness.
- Cut potatoes into large chunks so they hold their shape and provide satisfying bites.
- Use beef broth rather than plain water for a richer, deeper flavor.
- This stew freezes well—make a big batch for meal prep.
- Use the Instant Pot on high pressure for best results, but avoid overcooking the beef to prevent dryness.
- Feel free to adjust seasonings and vegetables to suit your taste.
Beef and Cabbage Stew Recipe
Equipment
- Chopping board
- Instant Pot or pressure cooker
- Ladle
Ingredients
- 2 1/2 lbs beef chuck, cut into bite-sized pieces
- 2 Tbsp canola oil (or other cooking oil)
- 1/4 cup chopped red onion
- 1/2 small cabbage (about 500 g), chopped
- 1 large potato, cut into cubes
- 1 Anaheim pepper
- 2 sticks celery, sliced
- 2 Tbsp tomato paste
- 1 beef bouillon cube
- 2 tsp garlic powder
- 2 tsp onion powder
- 4 cups water or beef broth
- 3 dried bay leaves
- Salt and pepper to taste
Instructions
- Slice beef into bite-sized pieces.
- Press Sauté on the Instant Pot, add oil, and heat for a couple minutes. Add onion, then add beef and brown the meat.
- When browned, add tomato paste, bouillon, garlic powder, onion powder, salt, and pepper. Add the Anaheim pepper.
- Pour in water or broth, add bay leaves, then add potato and celery.
- Close the lid, set pressure to HIGH and cook for 30 minutes.
- When the timer ends, quick release the pressure, open the lid, and taste to adjust seasoning.
- Switch to Sauté, add cabbage, and cook for about 3 minutes for slightly crisp cabbage or longer for softer cabbage. Serve hot.