Instant Pot Dried Bean and Meatball Stew

Since many of us will be home-bound for the indefinite future, may not get to the market as often as we normally do, and are learning/re-learning how to cook with canned goods and staple grains, I’m thinking we can all use some one pot meals. This one takes advantage of Instant Pot, Slow Cooker or Pressure Cooking techniques, but don’t worry if you don’t have one! Just soak the beans overnight (or in a pinch use the quick soaking method below*)

The Meatballs are optional. If you’re between grocery deliveries, or planning a meatless meal, just leave them out. The bean stew is tasty and very nutritional. Make substitutes as needed, and use what you have on hand.

Don’t be put off by the cooking times — they’re inactive! This stew cooks on it’s own while you do all the other things on your social distancing to do list.

Best of all, this dish is delicious! Also Gluten Free.

To quick soak beans: Cover with several inches of water. Bring to a boil. Boil for two minutes. Cover and let sit for two hours. Proceed with the recipe as a traditional stove top stew.

2 cups dried beans (I used Gigantes Greek Beans, but any bean will do)
4 cups water
1 tsp olive or vegetable oil
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried onion flakes
1/4 tsp granulated garlic
2 beef bouillon cubes
2 tbsp dried tomato flakes

1 lb ground beef
2 eggs
2 tbsp breadcrumbs (or gluten-free or oatmeal)
1/2 tsp dried onion
1/8 tsp granulated garlic (or garlic powder)
1/2 tsp oregano
1/2 tsp dried dill
1/2 tsp dried mint

Part One:

1. Place all ingredients in Instant Pot or Pressure Cooker. Process until beans are done. Check your owner’s manual or online for how long to cook. The Gigantes Beans take a full hour, but other beans may be as little as 25 minutes.

2. If using traditional cooking method, place all part one ingredients in a dutch oven or soup pot. Bring to a boil. Reduce heat, cover and simmer until the beans are done.

Part Two:

1. If using an instant pot, change function to slow cooker. Mix all ingredients in a large bowl. Form into walnut sized meatballs. Nestle the meatballs into the cooked beans. Cover and slow cook for several hours, until meatballs are done and the flavors have melded.

2. If using a slow cooker or stovepot method, combine all part two ingredients. Shape into meatballs, Nestle into the cooked beans. Bring to a bubble, reduce heat, cover and cook slowly until done, at least one hour. Keep warm.

Servings: 6

Cooking Times
Preparation Time: 30 minutes
Inactive Time: 3 hours
Total Time: 3 hours and 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (11.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Recipe Type: Beans and Legumes, Gluten-Free, Main Dish, Meat, Vegetables

This entry was posted by Glyn Ruppe-Melnyk.

2 thoughts on “Instant Pot Dried Bean and Meatball Stew”

Glenna Geiger on April 15, 2020 at 5:21 pm said:

Smells amazing while cooking, but beans lack flavor – need brightening. After tasting my serving, I added a bit a lemon juice and just a little sour cream. I might try sprinkling some dried sumac on it tomorrow. I made only half the recipe of beans, as there is just me here, but I made the full recipe of meatballs and froze half, uncooked, to use when I make it again, which I will. Thanks for the recipe.👏😍

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- Glyn Ruppe-Melnyk on April 15, 2020 at 6:52 pm said:
  
  Wow Glenna, sumac sounds terrific. Thanks, I’ll try that next time
  
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