7 Best Authentic Working Lunch Instant Pot Stews

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Grab your Instant Pot and discover seven globally-inspired stews that transform your workday lunch from bland to extraordinary.
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Do you love the taste of homemade stew but hate the hours of simmering? Your Instant Pot is the answer! These 10 easy recipes transform simple ingredients into hearty stews in minutes. From classic Irish beef stew to spicy Korean kimchi stew and comforting Portuguese caldo verde, you’ll find delicious Instant Pot stews perfect for busy weeknights and chilly evenings. Skip the takeout and enjoy global flavors without the fuss.

Portuguese Caldo Verde (Sausage and Kale Stew)

This traditional Portuguese stew combines the smoky richness of chorizo sausage with tender potatoes and hearty kale in a satisfying one-pot meal. The Instant Pot transforms what would typically be an hours-long simmering process into a quick weekday lunch option.

The beauty of Caldo Verde lies in its simplicity, using just a handful of ingredients to create a deeply flavorful soup that’s both filling and nutritious. The starchy potatoes break down slightly during cooking, creating a naturally thick and creamy broth without adding any dairy.

Ingredients:

  • 1 pound chorizo sausage, sliced
  • 2 large potatoes, peeled and cubed
  • 1 bunch of kale, stems removed and roughly chopped
  • 1 large onion, diced
  • 8 cups chicken broth

Set the Instant Pot to sauté mode and brown the chorizo slices until they release their oils, for about 3 minutes. Add onions and cook until translucent, then add potatoes and broth. Seal the pot and cook on high pressure for 10 minutes. Once done, quick-release the pressure and add the chopped kale. Set to sauté mode again and cook for 2-3 minutes until kale is tender but still bright green.

Choose a firm, waxy potato variety that will hold its shape during pressure cooking for best results. If using a spicier chorizo, you might want to start with 6 cups of broth and adjust the liquid level after cooking. The stew will thicken considerably as it cools, so don’t worry if it seems slightly loose when first finished.

Hearty Irish Beef Stew

Beef stew with vegetables
Beef stew with vegetables

Hearty Irish Beef Stew

This traditional Irish beef stew adapted for the Instant Pot delivers tender chunks of beef, potatoes, and vegetables in a rich, savory broth. The pressure cooking method considerably reduces the cooking time while maintaining a slow-cooked stew’s authentic taste and texture. Like many low glycemic meals, this hearty stew can be a suitable option for those watching their blood sugar levels.

Preparation time: 20 minutes.

The total cooking time in the Instant Pot is 45 minutes, including pressure build-up and natural release. This recipe serves 6-8 people and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 4 medium potatoes, quartered
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 4 cups beef broth
  • 1 cup Guinness stout
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Tools:

  • 6-quart Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Bowl for dredging
  • Paper towels

Season beef with salt and pepper, then dredge in flour. Set Instant Pot to SAUTE mode and heat oil. Brown meat in batches until golden, about 2-3 minutes per side. Remove meat and set aside.

Add onions to pot and sauté until softened. Add garlic and cook for 1 minute. Deglaze with Guinness, scraping the bottom of the pot. Return meat to pot, and add remaining ingredients except potatoes and carrots. Seal lid and cook on HIGH pressure for 20 minutes.

Quick release: add potatoes and carrots, then cook an additional 10 minutes on HIGH pressure. Natural release for 10 minutes, then quick release remaining pressure. Remove bay leaves before serving.

Nutrition Information (per serving):

Calories: 425

Protein: 35g

Carbohydrates: 28g

Fat: 18g

Fiber: 4g

Sodium: 580mg

Iron: 4.5mg

Potassium: 890mg

For best results, choose a well-marbled beef chuck and cut it into uniform pieces to guarantee even cooking.

If the stew isn’t thick enough after cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot stew using SAUTE mode until the desired consistency is reached.

Avoid opening the Instant Pot during cooking as this will release the pressure and increase cooking time.

Vietnamese Pho Meatball Stew

vietnamese meatball noodle stew

Vietnamese Pho Meatball Stew combines traditional pho flavors with tender meatballs in a rich, aromatic broth that can be prepared efficiently using an Instant Pot. This comforting dish typically requires hours of simmering on the stovetop, but the pressure cooking method reduces the cooking time appreciably while maintaining the authentic taste.

This recipe can incorporate lean protein sources and low-sodium alternatives for diabetic-friendly meal planning to maintain stable blood sugar levels.

Preparation time: 30 minutes | Cooking time: 45 minutes (including pressure build-up and release) | Total time: 1 hour 15 minutes | Servings: 6

Ingredients:

  • 1 pound ground beef
  • 2 tablespoons fish sauce
  • 1 tablespoon ginger, minced
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 2 cinnamon sticks
  • 4 star anise pods
  • 1 tablespoon coriander seeds
  • 1 onion, halved
  • 2-inch piece fresh ginger, sliced
  • 8 ounces rice noodles
  • Bean sprouts, Thai basil, lime wedges, and hoisin sauce for serving

Tools:

  • 6-quart Instant Pot
  • Mixing bowl
  • Measuring spoons
  • Sharp knife
  • Cutting board
  • Spider strainer or slotted spoon
  • Small spice sachet or cheesecloth

Mix ground beef with minced garlic, minced ginger, and fish sauce in a bowl. Form into 1-inch meatballs. Set Instant Pot to sauté mode and brown meatballs in batches. Remove meatballs and add onion and ginger, cooking until fragrant. Add broth and spices in sachet. Return meatballs to pot. Seal lid and cook on high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release remaining pressure. Meanwhile, prepare rice noodles according to package instructions. Serve hot with noodles and garnishes.

Nutrition Information (per serving):

CaloriesProteinFatCarbsFiberSodium
38524g18g35g2g890mg

For best results, use high-quality beef broth as it forms the foundation of the soup. The meatballs can be prepared up to 24 hours in advance and stored in the refrigerator. To reduce sodium content, use low-sodium broth and adjust fish sauce to taste. The spice sachet can be customized according to preference, but star anise and cinnamon are essential for authentic pho flavor.

Mediterranean White Bean Stew

hearty mediterranean bean stew

Mediterranean White Bean Stew

This hearty Mediterranean white bean stew combines tender cannellini beans with aromatic vegetables, herbs, and a rich tomato-based broth. The dish captures the essence of Mediterranean cuisine with its blend of oregano, thyme, and garlic, creating a wholesome and satisfying meal. Total preparation time: 15 minutes.

Using an Instant Pot reduces the cooking time considerably compared to traditional methods, making this a perfect weeknight dinner option. The pressure cooking process allows the flavors to meld beautifully while ensuring the beans are perfectly tender. Total cooking time: 35 minutes.

Following traditional Chinese cooking techniques, this stew preparation minimizes oil usage while maximizing nutrients and flavors.

Ingredients:

  • 2 cans (15 oz each) of cannellini beans, drained and rinsed
  • 1 large onion, diced
  • 3 carrots, sliced
  • 4 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 2 cups fresh spinach
  • Salt and pepper to taste

Tools:

  • Instant Pot
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Can opener
  • Wooden spoon
  • Colander

Set Instant Pot to sauté mode and heat olive oil. Add onion, carrots, and celery, cooking until softened (5 minutes). Add garlic and cook for 1 minute. Add beans, tomatoes, broth, and all seasonings. Close lid and set to Manual/Pressure Cook for 15 minutes. Allow natural release for 10 minutes, then quick release remaining pressure. Remove bay leaves, stir in spinach until wilted, and adjust seasonings to taste.

Nutrition Information (per serving):

CaloriesProteinCarbsFatFiberSodium
28514g45g6g12g580mg

For best results, use dried herbs rather than fresh ones as they hold up better under pressure cooking. The stew can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months. Consider adding diced potatoes or replacing the spinach with kale for a heartier version, adjusting the cooking time accordingly.

Mexican Pozole Verde

Mexican Pozole Verde in an Instant Pot transforms a traditionally long-simmering stew into a quick weeknight meal while maintaining its authentic flavors. This hearty Mexican hominy soup features tender pork, hominy, and a vibrant green sauce made from tomatillos, peppers, and herbs.

The total preparation time is 30 minutes, with an additional cooking time of 45 minutes in the Instant Pot, including pressure build-up and natural release. This recipe serves 6-8 people.

For a diabetes-friendly version, consider pairing this dish with unsweetened herbal tea to enhance the dining experience while maintaining stable blood sugar levels.

Ingredients:

  • 2.5 lbs pork shoulder, cut into 1-inch cubes
  • 2 cans (25 oz each) white hominy, drained
  • 1 lb tomatillos, husked
  • 2 poblano peppers
  • 2 jalapeños
  • 1 white onion
  • 6 garlic cloves
  • 2 cups cilantro
  • 2 cups chicken broth
  • 2 tablespoons oregano
  • 2 bay leaves
  • Salt and pepper to taste

Tools:

  • 6-quart Instant Pot
  • Blender
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Strainer
  • Large bowl

Season pork with salt and pepper. Set Instant Pot to sauté mode and brown meat in batches. Remove meat and add tomatillos, peppers, onion, and garlic to a blender. Blend until smooth.

Return meat to pot, add green sauce, hominy, broth, oregano, and bay leaves. Seal lid and cook on high pressure for 30 minutes. Allow natural release for 10 minutes, then quick release the remaining pressure. Remove bay leaves and adjust seasoning.

Nutrition Information (per serving):

Calories: 385

Protein: 32g

Fat: 18g

Carbohydrates: 28g

Fiber: 8g

Sodium: 680mg

Iron: 3.5mg

Calcium: 125mg

For best results, choose a well-marbled pork shoulder and avoid lean cuts which can become tough. Traditional garnishes include shredded cabbage, sliced radishes, lime wedges, and additional cilantro.

The soup can be made ahead and will keep in the refrigerator for up to 5 days, with flavors improving over time. Adjust spiciness by varying the amount of jalapeños used.

Moroccan Chickpea Stew

hearty moroccan chickpea stew

Moroccan Chickpea Stew

This hearty and aromatic Moroccan Chickpea Stew brings together warm spices, tender vegetables, and protein-rich chickpeas in a comforting one-pot meal. The dish serves 6-8 people and requires 15 minutes of preparation time.

Using an Instant Pot reduces the traditional cooking time from hours to just 25 minutes under pressure, making this exotic stew accessible for weeknight dinners while maintaining the deep, complex flavors of slow-cooked Moroccan cuisine. The low-glycemic ingredients help maintain steady blood sugar levels throughout the workday.

Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large onion, diced
  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 2 sweet potatoes, cubed
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • 1/4 cup fresh cilantro

Tools:

  • Instant Pot
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Colander
  • Wooden spoon

Set Instant Pot to SAUTÉ mode and heat oil. Add onion, carrots, and celery, cooking until softened (5 minutes).

Add garlic and spices, stirring for 1 minute. Add tomato paste and cook for 2 minutes.

Add chickpeas, sweet potatoes, diced tomatoes, and broth. Close lid and set to PRESSURE COOK on HIGH for 12 minutes.

Allow natural release for 10 minutes, then quick release remaining pressure. Stir in spinach until wilted. Adjust seasoning and garnish with cilantro before serving.

Nutrition Information (per serving):

Calories: 285

Protein: 11g

Carbohydrates: 45g

Fiber: 12g

Fat: 8g

Sodium: 580mg

Iron: 4mg

Vitamin A: 180% DV

Vitamin C: 35% DV

Avoid overfilling the Instant Pot beyond the maximum fill line for best results, as the stew will expand during cooking.

The stew can be stored in an airtight container for up to 5 days in the refrigerator or frozen for 3 months.

Consider adding diced chicken or lamb during the initial sautéing step for additional protein. The spice levels can be adjusted according to personal preference.

Korean Kimchi Beef Stew

spicy korean beef stew

Korean Kimchi Beef Stew is a hearty, spicy, and comforting dish that combines tender chunks of beef with the tangy, fermented flavors of kimchi. This recipe has been adapted specifically for the Instant Pot, making it possible to achieve deep, complex flavors in a fraction of the traditional cooking time. Following traditional Japanese techniques, slow simmering enhances the flavors without requiring additional sugars or high-calorie sauces.

The total preparation time is 20 minutes, while the cooking time in the Instant Pot is 35 minutes, plus 10 minutes for natural pressure release. This recipe serves 6 people and can be stored in the refrigerator for up to 3 days.

Ingredients:

  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 cups ripe kimchi, chopped
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 2 tablespoons gochujang (Korean red pepper paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 cups beef broth
  • 2 tablespoons vegetable oil
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds

Tools:

  • 6-quart Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring spoons and cups
  • Wooden spoon
  • Bowl for marinating
  • Tongs

Season beef with salt and pepper. Set Instant Pot to Sauté mode and heat vegetable oil. Brown meat in batches until golden, about 2-3 minutes per side. Remove meat and set aside. Add onions and garlic to pot, sautéing until softened. Add kimchi, gochugaru, gochujang, soy sauce, and sesame oil, stirring to combine. Return meat to pot, add beef broth. Cancel Sauté mode, seal lid, and set to Manual/Pressure Cook for 35 minutes. Allow natural release for 10 minutes, then quick release remaining pressure. Garnish with green onions and sesame seeds before serving.

Nutrition Information (per serving):

CaloriesProteinFatCarbsFiberSodium
38535g24g12g2g890mg

For best results, use well-marbled beef chuck and properly fermented kimchi that’s at least 2 weeks old. The stew can be made less spicy by reducing the amount of gochugaru and gochujang. If the sauce is too thin after cooking, use the Sauté function to reduce it for 5-10 minutes. The dish pairs well with steamed rice and can be frozen for up to 3 months in an airtight container.

Portuguese Caldo Verde

traditional portuguese green soup

Portuguese Caldo Verde is a hearty, traditional Portuguese soup-stew featuring tender potatoes, spicy chorizo, and nutrient-rich kale. This comforting dish transforms simple ingredients into a satisfying meal that’s perfect for cold weather or whenever you crave a nourishing bowl of soup.

Total preparation time is 15 minutes, with the Instant Pot cooking time being 12 minutes at high pressure plus 10 minutes for natural release. This recipe serves 6 people and can be stored in the refrigerator for up to 3 days.

The low glycemic ingredients in this stew help maintain steady blood sugar levels throughout your workday.

Ingredients:

  • 1 pound kale, stems removed and leaves chopped
  • 1 pound potatoes, peeled and diced
  • 8 ounces chorizo sausage, sliced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 8 cups chicken broth
  • 1 bay leaf
  • Salt and pepper to taste

Tools:

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Potato peeler
  • Measuring cups and spoons
  • Large spoon for stirring
  • Ladle

Set Instant Pot to sauté mode and heat olive oil. Cook chorizo until lightly browned, then remove and set aside. In the same pot, sauté onions and garlic until translucent.

Add potatoes, chicken broth, and bay leaf. Seal the Instant Pot and cook on high pressure for 12 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.

Add chopped kale and reserved chorizo, stirring until kale wilts. Season with salt and pepper to taste.

Nutrition Information (per serving):

Calories: 320

Protein: 15g

Fat: 18g

Carbohydrates: 28g

Fiber: 4g

Sodium: 890mg

Iron: 3mg

Vitamin A: 190% DV

Vitamin C: 85% DV

For best results, choose firm, waxy potatoes that hold their shape when cooked. Traditional Portuguese chorizo works best, but Spanish chorizo or linguiça can be substituted.

If the stew becomes too thick after cooling, thin it with additional chicken broth when reheating. For a vegetarian version, omit the chorizo and use vegetable broth, adding smoked paprika to maintain the smoky flavor profile.

To Sum it Up

These hearty instant pot stews aren’t just delicious – they’re your ticket to enjoying world cuisine while staying productive during busy workdays. You’ll love how these recipes transform simple ingredients into rich, soul-warming meals that’ll keep you satisfied and energized. Whether you’re craving Irish comfort food or Korean spice, there’s a stew here that’ll make your lunch break something to look forward to. Now that’s what we call working smarter, not harder!

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