Instant Pot Ramadan Beef Stew and Herb Flatbread Sandwich

Name: Instant Pot Ramadan Beef Stew and Herb Flatbread Sandwich
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 lbs (900 g) beef chuck, trimmed, cut into 1½-inch (4 cm) cubes, patted dry; 2 whole (400 g) medium yellow onions, roughly chopped; 6 cloves (30 g) garlic cloves, minced; 2 tablespoons (20 g) fresh ginger, grated or minced; 1½ teaspoons (4 g) ground cumin; 1 teaspoon (3 g) ground cinnamon; ¾ teaspoon (2 g) ground turmeric; 1 teaspoon (3 g) sweet paprika; ¾ cup (120 g) dried apricots, halved or left whole; 2 cups (480 ml) beef broth (low-sodium); 2 tablespoons (30 g) tomato paste; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; 2 tablespoons (30 ml) olive oil; 2½ cups (310 g) all-purpose flour; ¾ teaspoon (4½ g) kosher salt; ½ teaspoon (1½ g) instant yeast; 1 cup (240 ml) warm water, 110°F (43°C); 2 tablespoons (30 ml) olive oil; ½ cup (15 g) fresh cilantro, roughly chopped or torn; ¼ cup (8 g) fresh mint, roughly chopped or torn; ¼ cup (8 g) fresh parsley, roughly chopped; 2 tablespoons (28 g) unsalted butter, melted; 1 teaspoon (5 g) black onion seeds (nigella) (optional)

From the MyKitchenBank Kitchen

A Moroccan-inspired Ramadan sandwich featuring tender, aromatic beef stew with dried apricots, warm spices, and fresh ginger, served in warm herb-infused flatbread. The Instant Pot cooks the stew quickly, making it ideal for breaking the fast. The flatbread is soft and pillowy with fresh cilantro and mint woven through—perfect for soaking up the savory, slightly sweet sauce.

Prep: 20 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 4 sandwiches (about 2 cups stew per sandwich)

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Ingredients

4 servings

For the Stew
2 lbs (900 g) beef chuck, trimmed, cut into 1½-inch (4 cm) cubes, patted dry
2 whole (400 g) medium yellow onions, roughly chopped
6 cloves (30 g) garlic cloves, minced
2 tablespoons (20 g) fresh ginger, grated or minced
1½ teaspoons (4 g) ground cumin
1 teaspoon (3 g) ground cinnamon
¾ teaspoon (2 g) ground turmeric
1 teaspoon (3 g) sweet paprika
¾ cup (120 g) dried apricots, halved or left whole
2 cups (480 ml) beef broth (low-sodium)
2 tablespoons (30 g) tomato paste
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
2 tablespoons (30 ml) olive oil
For the Flatbread
2½ cups (310 g) all-purpose flour
¾ teaspoon (4.5 g) kosher salt
½ teaspoon (1.5 g) instant yeast
1 cup (240 ml) warm water, 110°F (43°C)
2 tablespoons (30 ml) olive oil
½ cup (15 g) fresh cilantro, roughly chopped or torn
¼ cup (8 g) fresh mint, roughly chopped or torn
¼ cup (8 g) fresh parsley, roughly chopped
2 tablespoons (28 g) unsalted butter, melted
1 teaspoon (5 g) black onion seeds (nigella) (optional)

Equipment (10)

6-quart Instant Pot (or 8-quart if doubling)
Large cutting board
Chef's knife
Measuring spoons and cups
Medium bowl
9 or 10-inch nonstick skillet or cast-iron pan
Large spoon or tongs
Instant Pot trivet (if pressure cooking)
Meat thermometer (optional)
Small bowl for herb mixture

Steps

Before you start

Cut beef into 1½-inch cubes and pat dry with paper towels so they brown well
Measure all spices and have them ready before you start the Instant Pot
If using store-bought flatbread, warm it gently in a skillet before serving
Gather fresh herbs (cilantro, mint, parsley) and chop them just before assembly

1
Brown the beef
- Set the Instant Pot to the sauté function on high heat (or medium-high).
- Once hot, add 1 tablespoon (15 ml) of olive oil.
- Working in two batches to avoid crowding, brown the beef cubes for 2–3 minutes per side until deeply golden on the outside.
- Transfer to a plate.
- Do not worry about cooking the meat through—browning adds flavor.
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Ready when: Beef is golden brown on all sides
Tip: Dry beef thoroughly and don't overcrowd the pot so it browns rather than steams.
2
Sauté aromatics and spices
- Add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
- Add the chopped onions and cook for 3–4 minutes, stirring occasionally, until softened and fragrant.
- Add minced garlic and ginger, cooking for another minute until aromatic.
- Stir in the cumin, cinnamon, turmeric, and paprika, cooking for 30 seconds so the spices bloom and release their oils.
- The kitchen should smell warm and complex.
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Ready when: Spices are fragrant and onions are softened
Tip: Blooming the spices in hot oil releases their essential oils for deeper flavor—don't skip this step.
3
Deglaze and build sauce
- Add the tomato paste and stir for 1 minute to caramelize slightly.
- Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits (this is liquid gold for flavor).
- Stir in the dried apricots, salt, and black pepper.
- Return the browned beef and any accumulated juices to the pot and stir to combine.
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Ready when: All ingredients are mixed and the liquid is simmering
Tip: Don't skip scraping the pot—those caramelized bits add deep, savory flavor.
4
Pressure cook the stew
- Press the Cancel button to stop sautéing.
- Close the Instant Pot lid and set the vent to sealing.
- Select high pressure and set the timer for 25 minutes.
- While the stew cooks, prepare the flatbread dough.
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Ready when: Instant Pot reaches pressure and timer starts
Tip: While waiting, gather and prep your flatbread ingredients so you're ready to work with the dough immediately after pressure cooking finishes.
5
Make flatbread dough
- In a large bowl, whisk together 2.5 cups (310 g) flour, 0.75 teaspoon (4.5 g) salt, and 0.5 teaspoon (1.5 g) instant yeast.
- Pour in 1 cup (240 ml) warm water (about 110°F / 43°C) and 2 tablespoons (30 ml) olive oil.
- Stir until a shaggy dough forms, then knead by hand or in a stand mixer for 5–7 minutes until smooth and slightly elastic.
- The dough should be soft but not sticky.
- Cover with a damp towel and set aside while the stew finishes.
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Ready when: Dough is smooth, elastic, and slightly tacky
Tip: The dough doesn't need a long rise because you'll use it right away—just enough time for it to relax slightly.
6
Quick release and rest stew
- When the Instant Pot beeps, carefully move the vent to venting (quick release).
- Wait for steam to fully escape, then open the lid.
- The beef should be very tender and easily fall apart with a fork.
- If it seems firm, close the lid and cook for another 3 minutes on high pressure.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Let the stew rest for 5 minutes in the pot so the sauce thickens slightly and flavors meld.
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Ready when: Beef is very tender and shreds easily with a fork; sauce is rich and coats a spoon
Tip: If the sauce is too thin, use the sauté function for a few minutes to reduce it while the stew rests.
7
Shape and rest flatbread
- Divide the dough into 4 equal pieces and roll each into a ball.
- On a lightly floured surface, gently press each ball into a flat disc about ¼ inch (6 mm) thick and 8 inches (20 cm) in diameter.
- The shapes don't need to be perfect—rustic and irregular is traditional.
- Let them rest on a parchment-lined surface for 5–7 minutes while you prepare the herb mixture.
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Ready when: Dough discs are relaxed and slightly puffed
Tip: Don't overwork the dough—gentle hands make tender flatbread.
8
Mix herb topping
- While the flatbread rests, combine the chopped cilantro, mint, and parsley in a small bowl.
- Drizzle with the 2 tablespoons (30 ml) melted butter and stir gently.
- If using, add 1 teaspoon (5 g) black onion seeds.
- This mixture will be brushed onto each flatbread after cooking.
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Ready when: Herbs are evenly coated with butter
Tip: Prepare the herb mixture just before cooking so the herbs stay bright and fresh.
9
Cook flatbread
- Heat a 9 or 10-inch (23 or 25 cm) nonstick skillet or cast-iron pan over medium-high heat until very hot but not smoking.
- Working one at a time, carefully place a flatbread in the pan.
- Cook for 1.5–2 minutes on the first side until light golden spots appear and the dough puffs slightly.
- Flip and cook the second side for another 1.5–2 minutes until light golden and cooked through.
- Transfer to a plate and keep warm.
- Repeat with the remaining flatbreads.
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Ready when: Flatbread is light golden on both sides and cooked through, slightly puffed
Tip: Don't move the flatbread too early—let it sit on the heat for a moment so it develops color and structure.
10
Top and serve
- Immediately after cooking each flatbread, brush or spread a spoonful of the herb-butter mixture onto the warm surface while it's still steaming.
- Place the flatbread on a serving plate and spoon 1.5–2 cups (360–480 ml) of the beef stew into the center, with plenty of sauce and apricots.
- Fold the flatbread over the stew or serve it open-faced.
- Repeat with the remaining flatbreads.
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Ready when: Flatbread is topped with herbs and stew is spooned on top
Tip: Serve immediately while the flatbread is warm and tender for the best experience.

Good to know

Tips

Ramadan timing: This recipe works perfectly for iftar (breaking the fast) because the stew is warming, aromatic, and ready in under 45 minutes of hands-on time. Prepare the stew while you wait for the call to break your fast, so it's hot and ready to serve.
Spice warmth: This stew is gently spiced, not hot. If you like more heat, add ¼ to ½ teaspoon of ground cayenne pepper or a pinch of red pepper flakes to the spice blend.
Make the most of leftovers: Shred any leftover beef stew and toss it with couscous or rice, or serve it over roasted vegetables for a different meal.
Bread baking note: If you don't have an Instant Pot or prefer a different method, the beef can be braised in a Dutch oven at 325°F (165°C) for 90 minutes covered, stirring once halfway through.

Make ahead

You can prepare the beef stew up to 2 days ahead. Store it in an airtight container in the refrigerator. Reheat gently in the Instant Pot (sauté mode) or on the stovetop over medium heat, stirring occasionally, until warmed through (about 5–10 minutes). The flatbread dough can be made 4 hours ahead and held at room temperature under a damp towel. Flatbreads are best served fresh, but you can cook them up to 4 hours ahead and rewarm briefly in a skillet or wrapped in foil in a 300°F (150°C) oven for 5 minutes.

Storage & reheating

Store the beef stew in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat on the stovetop or in the Instant Pot over medium heat until warmed through. Leftover flatbread can be wrapped in plastic and stored at room temperature for 1 day (it will firm up slightly), or refrigerated for up to 3 days and reheated wrapped in foil at 350°F (175°C) for 5 minutes. Do not freeze the cooked flatbread as it becomes tough upon thawing.

Substitutions

dried apricots → raisins, diced dried plums, or fresh apricots (add in the last 5 minutes of cooking). These add sweetness and chewy texture. Fresh apricots will soften more quickly, so don't add them until near the end. Adjust quantity to taste.
beef chuck, trimmed → lamb shoulder or stewing chicken (thighs and legs only); reduce pressure cooking time to 20 minutes for lamb or 12 minutes for chicken. Lamb is traditional in Moroccan cooking and works beautifully. Chicken is leaner but equally delicious—watch for doneness so it doesn't dry out.
fresh cilantro → additional parsley or a mix of cilantro and basil if cilantro is not available. Some people find cilantro soapy, so parsley is a neutral alternative that still adds freshness.
all-purpose flour → store-bought naan, pita, or tortillas warmed in a skillet. Using store-bought bread saves time if you only want the stew without homemade flatbread. Warm it gently so it's soft and pliable.