Comments on: Instant Pot Mediterranean Beef

By: Amee Livingston

Amee Livingston — Mon, 09 Feb 2026 00:22:45 +0000

In reply to Heidi Taylor. Heidi, the newer Instant Pots are super sensitive to the insert not being properly deglazed. I have made this recipe SO many times in my appliance and have never had this issue. I did a deep dive and the options to avoid this are included in the recipe tips. I also edited the instructions to put the dates on top instead of stirring them into the stock to help prevent this problem with newer models.

By: Flynn

Flynn — Thu, 29 Jan 2026 01:42:42 +0000

This recipe is fantastic. The flavors of the wine, dates, onions and shallots make for an incredible taste. Combined with the fall apart tender meat, this dish is something I could eat for breakfast, lunch and dinner. I don’t want to stop eating it!

By: Heidi Taylor

Heidi Taylor — Tue, 20 Jan 2026 03:44:56 +0000

Brand new instant pot…this is not a good recipe for instant pots…it will burn!!! I didn’t like the note at the bottom diagnosing the instant pot. I will used a different method or omit the sugary sticky dates.

By: Amee Livingston

Amee Livingston — Wed, 19 Mar 2025 18:57:06 +0000

In reply to Cooper. Hi Cooper! If you are doubling the ingredients, it might take longer for the Instant Pot to come to pressure (perhaps even double the time), but the actual cook time under pressure should remain the same. I haven't tested this out myself, so let me know how it turns out! This is one of my favorite beef meals!

By: Cooper

Cooper — Mon, 17 Mar 2025 20:39:22 +0000

Do I have to add cooking time to the settings if I’m doubling the recipe ?

By: Amee Livingston

Amee Livingston — Mon, 16 Sep 2024 16:36:33 +0000

In reply to Jackie. Hi Jackie! Yes, you can freeze it in a freezer-safe container for up to 3 months. Just thaw overnight in the refrigerator before reheating.

By: Jackie

Jackie — Mon, 16 Sep 2024 06:10:12 +0000

Looking for meal prep recipes I can make in the instant pot and came across this recipe. I will love to make this, I just have one question. Is it freezable? And if so, how long is it good for?

By: Amee Livingston

Amee Livingston — Mon, 19 Jun 2023 17:22:10 +0000

In reply to chimp. I love your mods! I'm going to have to try your method next time! :)

By: chimp

chimp — Thu, 15 Jun 2023 13:29:13 +0000

AMAZING BASE- I felt it was lacking spice so i added around 1.5-2 tablespoons of crushed red pepper and GODDAM it was amazing. i also wanted to add a crunch instead of a mushy starch, so i boiled potato quarters, rolled them in beef tallow, baked at 450 and they were the perfect compliment to this dish. this combo is going in my recipe book. thank you!

By: Amee Livingston

Amee Livingston — Mon, 10 Apr 2023 14:11:33 +0000

In reply to Lucy.

Hi Lucy! I am going to add this note to the recipe card because I had someone else inquire about this issue:
There are several things that can trigger the “food burning” message code. It’s a safety code to prevent overheating. It’s really important to make sure that the pot is deglazed and all the browned bits of the meat are scraped up when the liquid is added. I also updated the instructions so the dates are sprinkled on top to avoid sticking. I hope that helps!