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Instant Pot Lebanese Green Beans and Beef

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LIZ DELLA CROCE

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An Instant Pot recipe for one of my most popular family recipes: Lebanese Green Beans and Beef. Beef is cooked in a rich, cinnamon-scented tomato sauce until tender. A family favorite!

So many of you have been requesting more Instant Pot recipes so as promised, here is another one! While not every recipe is made better (or faster) in an Instant Pot, this Lebanese stewed beef recipe is ideal for it. 

Rich, flavorful and aromatic, the beef becomes extremely tender as it cooks in the cinnamon and all-spice scented tomato sauce. Green beans can be fresh or frozen, whole or chopped. In fact, I usually keep a bag of frozen chopped in my freezer at all times for this particular recipe.

To serve, we love adding a dollop of Lebanese Cucumber Laban, a creamy yogurt, garlic and mint sauce. The tangy yogurt balances the rich beef and it also helps cool down the dish for hungry kids who are too impatient to wait.

You can enjoy it as is or serve over a bed of Lebanese Rice Pilaf. Add in a lemony Syrian Salad and dinner is done!

Your fork is waiting.

Instant Pot Recipe Lebanese Green Beans and Beef

Instant Pot Lebanese Green Beans and Beef

4.57 stars average
An Instant Pot recipe for one of my most popular family recipes: Lebanese Green Beans and Beef. Beef is cooked in a rich, cinnamon-scented tomato sauce.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves4
CourseMain Dish
Calories309

Ingredients
  

  • 1 pound beef chuck roast cut in 2-inch chunks
  • 1 medium onion diced
  • 1 pound green beans fresh or frozen, cut in 2-inch pieces
  • 32 ounces tomato sauce low sodium
  • 4 servings All-Purpose Lebanese Spice Blend
  • Lebanese Rice Pilaf optional to serve

Instructions
 

  1. Place all of the ingredients in the bottom of the liner pot. 
  2. Close the lid, make sure the vent is closed then press “MEAT/STEW”. Once the timer goes off, release the pressure naturally using NPR. This may take up to 30 minutes.
  3. Remove the lid carefully and serve over Syrian Rice Pilaf if you wish. 

Nutrition

Serving: 1cupCalories: 309kcalCarbohydrates: 24gProtein: 27gFat: 13gSaturated Fat: 5gCholesterol: 78mgSodium: 1288mgPotassium: 1406mgFiber: 7gSugar: 14gVitamin A: 1780IUVitamin C: 31.8mgCalcium: 117mgIron: 6.1mg

Have you tried this?

Let us know how it was!

Check out more Lebanese recipes on my Pinterest board!


4.57 from 23 votes (13 ratings without comment)

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39 responses to “Instant Pot Lebanese Green Beans and Beef”

  1. Faith S Beerman Avatar
    Faith S Beerman

    Sauce was grainy and beef was mushy. The volume of spices was in excess which caused the gravy to be grainy. Would not recommend.

  2. Kena Avatar
    Kena

    Hi Liz, I’ve made your recipe here (as well as that for your rice pilaf) which my family enjoyed. Anyway, someone here mentioned adding potato chunks. Any advice on what kind of potatoes and when to add to the instant pot? Thanks.

  3. Eva Avatar
    Eva

    My ip does not have a meat /stew setting. How do I do this?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Cook on high pressure for 20 minutes!

  4. Jimbobwa Avatar
    Jimbobwa

    OMG! I followed the exact directions. I chose Sahadi 7 Spice. My house had the smell of a Lebanese Thanksgiving. The flavors are perfect together. Leftovers for lunch were even better. My coworkers are requesting a pot for our next office meal. Thank you!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad everyone enjoyed!

  5. Philip Joseph Avatar
    Philip Joseph

    Great recipe with one exception: The spice blend serving seems way too much!

    With practically the exact same recipe:
    * Your stovetop version calls for 2 servings (https://thelemonbowl.com/lebanese-green-beans-with-tomatoes/)

    * And your slow cooker version calls for 1 serving (https://thelemonbowl.com/slow-cooked-lebanese-green-beans-and-beef/)

    I think 1 serving (i.e., 1 TBsp) is the perfect amount.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Apologies for the confusion. 1 serving = 1 teaspoon of the blend so 4 servings = 1 tablespoon plus 1 teaspoon which is correct (because that’s the salt, the cinnamon, the nutmeg, the black pepper and the allspice.) I will make it more clear though because I can see why that’s confusing!!! Thank you!

  6. Debbie Avatar
    Debbie

    Could tomato sauce be substituted with fresh tomatoes in the summer? I like to avoid canned products as much as possible. Thanks.

    My best friend is Lebanese and shared her recipe with me years ago. One of my favorites, but so time intensive with the homemade tomato sauce.

    1. Ashley @ The Lemon Bowl Avatar
      Ashley @ The Lemon Bowl

      Hi Debbie! Yes, you can use fresh tomatoes for a slightly different take. It’s still delicious! Let us know what you think 😊