Shipwreck stew is an easy toss everything in the Instant Pot and cook dinner. It’s made with ground beef, vegetables and beef broth which makes this easy Instant Pot dinner full of flavor.
There are very few recipes that your Instant Pot can’t handle and actually I’ve yet to find one that has been a “fail”. This Instant Pot Shipwreck Stew was made for your Instant Pot to make over and over again and it’s cooked perfectly every single time.
I can’t even begin to tell you the number of times that the Instant Pot has saved dinner. While I start every day with good intentions of having a hot meal on the table without stress, there are some nights when the true hero of the day is our Instant Pot.
And even on the days when I literally have no idea what I’m going to cook, I know that this Instant Pot Shipwreck Stew is an easy Instant Pot dinner that really takes hardly any time or effort. This beef dinner recipe is hearty, delicious, and truly a dinner-saver in our house.
What is Instant Pot Shipwreck Stew?
Cool name, right? Unfortunately, I’m not sure where the name came from! I have been making this recipe for years and have always called it shipwreck stew and never knew why.
While it’s hard to really categorize it into one simple recipe, it’s a combination of a chili recipe with potatoes in it as well. We love the added beef and beans and the flavor is simply out of this world. It’s got a little bit of everything!
Using the Instant Pot makes it simple to make and create a lot faster than those soup recipes that have to simmer on the stove top for hours.
Shipwreck Stew Ingredients
Gather up the ingredients listed below to make this beef Instant Pot dinner.
- Ground beef
- Dark Red Kidney Beans
- Whole Kernel Corn
- Diced Tomatoes
Ground Beef – Using a lesser fat content beef will help to alleviate some of the excess greases in this recipe. We use 80/20 but if you have to use what you have, just be aware that there might be some extra grease.
Potatoes – We use regular white potatoes for this recipe but you could easily use red potatoes as well. Just make certain that you scrub them up and cube them up so they’re bite-sized into the stew.
Onion – The type of onion that you want to use can vary. If you want a sweeter onion, sweet onions or even a purple onion are a great choice.
Dark Red Kidney Beans – Adding kidney beans are a great way to add in some health benefits and protein. But, if you want to use black beans those can be a great addition as well!
Whole Kernel Corn – When you add in the whole kernel corn it just gives this Shipwreck Stew a fun texture and a little bit of sweetness about it as well.
Diced Tomatoes – Using canned diced tomatoes are the easiest way to get perfectly sized tomatoes into this stew. Save yourself some time and buy them in a can.
The beauty of this recipe is that you can add or leave out whatever parts you’d like. Not a fan of beans? Don’t add them! Have some zucchini to use up? Toss it in! Use what you have on hand to make this easy Instant Pot diner.
How to make Shipwreck Stew in the Instant Pot
Start out by sauteing the beef in the Instant Pot. Have frozen beef? No problem. Thaw your frozen beef with the Instant Pot first!
Once that is browned and done, add in all the vegetables right on top of the cooked beef.
Add in all of the seasonings after that pour in the beef broth.
Set your Instant Pot on high for 8 minutes and once done, do a quick release.
Once it has come to pressure, remove the lid, stir and enjoy!
HOW TO STORE LEFTOVERS OF THIS SHIPWRECK STEW
Storing leftovers is the easiest part. Add the leftovers to an airtight container with a lid and store it in the fridge. Or if you have the Instant Pot silicone cover, use that to cover the top and store in the fridge.
Shipwreck Stew Side Dishes
When you heave a hearty stew recipe such as this one, thinking of a side dish or two might seem a bit overwhelming. But honestly, as long as you keep it simple, you’ll be good to go. Try:
Other easy Instant Pot dinners and quick meals:
Instant Pot Shipwreck Stew Recipe
- 1 1/2 lbs. ground beef
- 5-7 potatoes, cubed
- 1 large onion, sliced thinly
- 3 stalks of celery, chopped
- 2 cans dark red kidney beans, liquid included
- 2 cans whole kernel corn, liquid included
- 2 cans diced tomatoes, juice included
- 1 can green beans
- 4 cups beef broth or water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- salt and pepper to taste
Hit the saute button your Instant pot and cook the beef for about 4 minutes.
Add in all the vegetables on top of the cooked beef.
Add your seasonings and pour in beef broth.
Set on high for 8 minutes.
When it's done cooking do a quick release. Remove lid and stir.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 485Total Fat: 16gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 76mgSodium: 664mgCarbohydrates: 53gFiber: 8gSugar: 8gProtein: 33g
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