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Instant pot veal stew recipe
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5 from 1 vote

Instant Pot Veal Stew in Moroccan Style

Prepare the veal stew in the Instant Pot to get the super tasty and tender meat stew with carrots, tomatoes, onions, garlic, and potatoes all seasoned with a mix of Mediterranean spices elevated to the richest tasty sauce. 
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Morrocan
Keyword: instant pot recipes, instant pot stew, instant pot veal stew, stew, veal recipe, veal stew
Servings: 6 people
Calories: 356kcal
Author: YourFoodBuddy


  • instant pot


  • 1 kg veal with bone
  • 2 medium carrots
  • 4 medium potatoes
  • 2 medium tomatoes or more cherry tomatoes
  • 2 bay leaves
  • 1 handful parsley
  • 2 medium onions
  • 2 cups vegetable stock or water
  • 100 g green peas
  • 1 tsp turmeric
  • 1 tsp cummin
  • 1 tsp coriander
  • 1 tsp paprika
  • 4 cloves garlic minced/grated
  • 1 tsp ginger grated
  • 3-4 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp ground pepper


  • Prepare your veal. Add salt and pepper to it then brown it in the instant pot for 5 minutes on each side. Take out and set aside
  • Sautee your aromatics. Add a tablespoon of oil and then add onions already cut that should be prepared for a few minutes. Then add the grated garlic and ginger. Let it simmer for 1 minute. 
  • Make your stew and cook. Add and mix together the carrots, potatoes, tomatoes, and all the spices including one teaspoon of salt and pepper. Top with the coated veal meat. Pour the vegetable stock and close the instant pot lid. Set on the "stew" regime for 1 hour with lid closed.
  • Final step. Taste the stew and adjust the taste according to your preferences. Serve your stew in bowls. Usually, fresh bread makes a great companion upon serving the stew.  


Sodium: 857mg | Calcium: 52mg | Vitamin C: 18mg | Vitamin A: 4278IU | Sugar: 5g | Fiber: 3g | Potassium: 807mg | Cholesterol: 137mg | Calories: 356kcal | Saturated Fat: 5g | Fat: 19g | Protein: 34g | Carbohydrates: 12g | Iron: 2mg