Have you ever found yourself standing in your kitchen, totally out of brainpower, and thinking—what on earth am I gonna make for dinner tonight? Instant Pot Shipwreck Stew will totally save you from that desperate scramble. It’s one of those recipes that’s rescued me more times than I can count. Seriously, barely any prep, everything just gets tossed in the Instant Pot, and 30 minutes later, you get a hearty, flavorful stew that absolutely tastes like you worked way harder than you actually did. If you need something filling, cozy, and, dare I say, downright foolproof, stick with me. You’re about to look like a dinnertime wizard.
What is Instant Pot Shipwreck Stew?
Sometimes people ask, why’s it called Shipwreck Stew? Okay, funny story: My grandma said it’s because it’s a jumble of bargain veggies and canned goods you “salvage” from your fridge or pantry—pretty clever, right? Anyway, Instant Pot Shipwreck Stew is like a warm hug for your stomach. It’s a complete meal, packed with ground beef, potatoes, beans, and veggies, all cooked together in a savory tomato broth. You don’t have to be a five-star chef (or even a person who enjoys cooking), I promise. This stew is forgiving—honestly, it wants you to be a little lazy!
The beauty is in how you can throw in leftover bits: half a pepper? A sad carrot? Stuff from last week’s grocery “impulse buys”? Go ahead, add ’em. The Instant Pot turns it into something magical. Let’s just say, this one’s as comforting on a cold day as your favorite old hoodie, minus the questionable smells.
I was skeptical at first, but my picky family devoured it and asked for seconds. It’s seriously become a rotation staple in our house!
Shipwreck Stew Ingredients
Alright, grab these for the classic version, but hey, swap as needed (I do it all the time):
- 1 pound ground beef (turkey works fine if you’re “that” person, haha)
- 1 medium yellow onion, diced
- 2-3 medium potatoes, peeled and chopped
- 2-3 carrots, sliced (baby carrots save time, not gonna lie)
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato soup or tomato sauce (for extra coziness)
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can corn, drained (or frozen, whatever’s lurking in your freezer)
- 2 cloves garlic, minced (if you love garlic, add another!)
- 2-3 cups beef broth (depends how thick you like your stew)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper—to taste (taste before serving, always a good call)
If you’ve got celery, peas, even chopped green beans, throw ’em in! Don’t overthink it.
How to make Shipwreck Stew in the Instant Pot
Okay, this is my favorite part. The magic of the Instant Pot makes this honestly too easy:
Start by browning the ground beef right in the Instant Pot, using that Sauté button. Toss in the onion and garlic, cooking until they’re soft and smell incredible. (That aroma? It’s what transforms “meh” into “wow, maybe I’m a chef.”)
Add potatoes, carrots, beans, corn, diced tomatoes, tomato soup, broth, and your spices. Give it all a good stir—don’t forget those bits stuck to the bottom, scrape ’em up for the best flavor!
Close the lid (make sure it’s sealed—I always check twice, trust me, you don’t want an accidental kitchen disaster). Cook on Manual/High for 12 minutes. The pot will take a few minutes to get up to pressure. Sometimes I use that time to wash up the knife and cutting board, or let’s be honest—just stand there and breathe for a second.
Quick release the pressure when it beeps. Open the lid (careful, that steam means business!), give it all another stir, taste for salt and pepper, and boom: dinner’s ready to serve in under half an hour.
See? Nothing fancy, nothing stressful. And cleanup? Dreamy.
Shipwreck Stew Side Dishes
You know what? It honestly fills you up on its own, but if you wanna throw some sides down, try these:
- Thick slices of crusty bread for sopping up that broth (my favorite part, hands down)
- A crunchy green salad (when you need something lighter, you know?)
- Tangy pickles or olives to add a pop of brightness
- Good old-fashioned saltines, if you’re in a no-fuss mood
Mix it up based on what you’ve got handy. Sometimes I even just toss shredded cheese on top. Too decadent? Maybe. Worth it? Always.
How to store leftovers
Okay, here’s the thing—Instant Pot Shipwreck Stew actually tastes even better the next day. If you have leftovers, pop them in an airtight container and refrigerate. It’ll keep for about four days, maybe five if your fridge is chilly. Want it to last longer? Toss it in the freezer in single portions. It’ll survive for a few months.
Reheating is a breeze: microwave or simmer on low, just add a splash of broth if it thickens too much. And honestly, if you find some hidden in the back of the fridge a few days later, you’ll thank yourself.
Common Questions
Q: Can I make Instant Pot Shipwreck Stew vegetarian?
Yes! Just skip the ground beef, up the beans, use veggie broth, and toss in extra veggies. Still hearty, still delicious.
Q: What if I don’t have all the exact ingredients?
No worries. Shipwreck Stew is super forgiving—swap the beans, use whatever canned tomatoes you have, or even try different ground meats. It’s a “use it up” recipe.
Q: How long does it take start to finish?
Including pressure build-up and quick release, about 30–35 minutes. Most of that is hands-off, too.
Q: Do I need to peel the potatoes?
Not always! If the skins look good and you like extra texture, go ahead and skip peeling.
Q: Is it spicy?
Not unless you want it to be. For a little heat, toss in chili flakes or a splash of hot sauce.
Real Food for Real Life: Give It a Try!
Instant Pot Shipwreck Stew isn’t just convenient, it’s the dinner solution for those nights you’d rather order takeout. It’s got that classic, old-school, “my mom made this when I was a kid” vibe, but takes a fraction of the time. For more inspiration, check out Instant Pot Shipwreck Stew – easy instant pot dinners and dive into the fun take with Instant Pot Shipwreck Casserole – 365 Days of Slow Cooking and … if you’re hunting for a little variety. So trust me, next time you’re digging through your pantry and need dinner in a hurry, bring out your Instant Pot, toss in whatever you’ve got, and enjoy a bowl of pure comfort. You’ll probably end up making it more often than you’d expect.
Shipwreck Stew
Ingredients
Main Ingredients
- 1 pound ground beef Turkey can be used as a substitute.
- 1 medium yellow onion, diced
- 2-3 medium potatoes, peeled and chopped
- 2-3 medium carrots, sliced Baby carrots save time.
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato soup or sauce For extra coziness.
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can corn, drained Frozen corn can also be used.
- 2 cloves garlic, minced Add more if you love garlic.
- 2-3 cups beef broth Depends on how thick you like your stew.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and pepper Always taste before serving.
Instructions
Preparation
- Start by browning the ground beef in the Instant Pot using the Sauté button.
- Add the onion and garlic, cooking until soft.
- Add potatoes, carrots, beans, corn, diced tomatoes, tomato soup, broth, and spices. Stir well to combine.
- Close the lid and ensure it’s sealed. Cook on Manual/High for 12 minutes.
- Quick release the pressure when it beeps. Open the lid carefully and stir again.
- Taste for salt and pepper and serve.
