Instant Pot Pineapple Beef Stew
A warming beef stew is always a good idea, and this one comes with a juicy, fruity twist! Ready in just 50 minutes, our Instant Pot Pineapple Beef Stew is a hearty bowl of goodness for busy days. Even better, it keeps really well in the freezer, so you can make a big batch and stock up for a rainy day.
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NutritionPer Serving
- Calories293
- Carbs32g
- Protein27g
- Fat4.7g
- Saturates1.6g
- Sugars18g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
No matter the weather, nothing warms your cockles quite like a homemade beef stew. If you don’t have time to wait for your ingredients to simmer low and slow, dust off your Instant Pot and this fruity twist on a classic will be on the table in just 50 minutes.
We’ve paired pineapple with lean beef, balancing sweet and savoury flavours in a way that’ll keep your taste buds guessing. Cooked in a rich tomato sauce, with peppers, onion, carrots and celery, we’ve thrown in plenty of veggies to help you towards your 5-a-day.
When your Instant Pot has worked its magic, you’ll be sitting down to tender beef that tastes like it’s been cooked for hours and hours.
You won’t want to let any leftovers go to waste – this freezes and reheats like a dream, so it’s ideal if you’re trying to get ahead for the week.
There’s no need to miss out if you don’t have an Instant Pot! You can find an oven method for this recipe here or the slow cooker method here.
What diets is this Instant Pot Pineapple Beef Stew suitable for?
This Instant Pot Pineapple Beef Stew recipe is suitable for dairy-free diets and can be made gluten-free as long as you use Henderson’s relish and substitute the following ingredients for suitable gluten-free versions:
- Beef stock cube
- Light soy sauce
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Instant Pot Pineapple Beef Stew?
You won’t need any special ingredients to cook this recipe, although there are a couple of bits of equipment that will make it easier.
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You’ll need an Instant Pot to make this recipe.
A good quality sharp knife will make prep work a breeze!
How many calories are in this Instant Pot Pineapple Beef Stew?
There are 293 calories per portion in this Instant Pot Pineapple Beef Stew, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Instant Pot Pineapple Beef Stew is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Season the beef with a little salt and black pepper and spray the inside of the Instant Pot with low-calorie cooking spray.
Step 2
Set the Instant Pot to ‘sauté’ and add the beef. Fry the beef for a few minutes until browned and sealed all over. Add the onion, garlic, peppers and ginger and continue to fry for a further 3 minutes.
Step 3
Add the carrot, celery, potato, pineapple, chopped tomatoes, stock, tomato puree, Henderson’s relish, soy sauce, sweetener and hot pepper sauce and stir well.
Step 4
Allow the Instant Pot to come to a simmer and then press cancel. Add the lid, lock and set the valve to ‘sealing’. Cook on high pressure for 30 minutes. Set the valve to ‘venting’ and release the pressure.
Step 5
Add the cornflour slurry, stirring well. Set the Instant Pot to ‘sauté’ and simmer for 5 minutes until the stew has thickened. Serve with an accompaniment of your choice.
What could I serve with this Instant Pot Pineapple Beef Stew?
Our favourite way to serve this fruity stew is with a potato-based side dish. Roast potatoes or mashed potatoes in particular turn this dish into a really hearty, satisfying dinner.
How do you know when Instant Pot Pineapple Beef Stew is cooked?
You’ll need to cook this Instant Pot Pineapple Beef Stew for 40 minutes, or until the meat and vegetables are tender and the sauce has thickened.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Instant Pot Pineapple Beef Stew in the fridge?
Please make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, you can allow them to cool before popping them in a container with a lid and refrigerating. Leftover Instant Pot Pineapple Beef Stew can be kept in the fridge for around 3 days.
Can I freeze Instant Pot Pineapple Beef Stew?
Yes you can! This recipe can be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Instant Pot Pineapple Beef Stew?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Instant Pot Pineapple Beef Stew
A warming beef stew is always a good idea, and this one comes with a juicy, fruity twist! Ready in just 40 minutes, our Instant Pot Pineapple Beef Stew is a hearty bowl of goodness for busy days. Even better, it keeps really well in the freezer, so you can make a big batch and stock up for a rainy day.
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 293
- Carbs 32G
Instructions
- Season the beef with a little salt and black pepper and spray the inside of the Instant Pot with low-calorie cooking spray.
- Set the Instant Pot to 'sauté' and add the beef. Fry the beef for a few minutes until browned and sealed all over. Add the onion, garlic, peppers and ginger and continue to fry for a further 3 minutes.
- Add the carrot, celery, potato, pineapple, chopped tomatoes, stock, tomato puree, Henderson's relish, soy sauce, sweetener and hot pepper sauce and stir well.
- Allow the Instant Pot to come to a simmer and then press cancel. Add the lid, lock and set the valve to 'sealing’. Cook on high pressure for 30 minutes. Set the valve to 'venting' and release the pressure.
- Add the cornflour slurry, stirring well. Set the Instant Pot to 'sauté' and simmer for 5 minutes until the stew has thickened. Serve with an accompaniment of your choice.
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