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+ servings
4 Types of Meal Prep to Fit Your Lifestyle

{Prep Ahead} Spicy Instant Pot Beef & Lentil Stew

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6
Calories 373kcal
Author Confessions of a Meal Plan Addict


  • 2 lbs beef stew meat cut into bit size pieces
  • 1 teaspoon pepper
  • 2 10 oz cans of Rotel tomatoes if you want no spice, use regular diced tomatoes
  • 2 Tablespoons Beef Bouillon Powder
  • 1 onion diced
  • 4 garlic cloves diced
  • 1 teaspoon dried Thyme
  • 1 teaspoon dried Oregano
  • 1 cup dried green lentils
  • 2 cups chopped chunky carrots
  • 2 cups halved mushrooms
  • 4 cups water
  • Flour slurry - ¼ cup flour + ¼ cup water


On prep day:

  • To a one gallon freezer bag, add the beef, pepper, diced tomatoes, bouillon powder, thyme, oregano, garlic and onion.
  • To a sandwich size freezer bag, add the lentils, carrots, and mushrooms.
  • Place the two bags into a gallon size bag and label the bag.
  • I don't portion the flour out for my prep, but you can. Just ensure it is separate and on it's own.

On cook day:

  • Dump the contents of the thawed meat bag into the instant pot.
  • Add 4 cups of water.
  • Seal the pot and set on manual for 30 minutes.
  • After 30 minutes, quick release the pressure.
  • Add the contents of the veggie bag.
  • Set the pot on manual for 5 minutes.
  • Let the pot NPR for 10 minutes, then release remaining pressure.
  • Remove lid and mix in the flour slurry - stir ensuring no flour clumps.


To make this non spicy - replace the Rotel tomatoes with regular diced tomatoes.
If you live in Canada where you cannot get Rotel, use regular diced tomatoes and add a small can of diced chilis.
This recipe takes just over one hour when you include the pressure up and depressurization times.


Calories: 373kcal | Carbohydrates: 32g | Protein: 44g | Fat: 7g | Fiber: 13g | Sugar: 6g