Make the best, tender, and savory comfort food using your pressure cooker with this Instant Pot Beef Stew recipe.
This pressure-cooker beef stew is the perfect comfort meal for a winter night.
Made with chunks of meat, potatoes, carrots, and peas in a savory gravy, this recipe will become a new family favorite.
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The ultimate comfort food
Beef Stew represents the ultimate cold-weather comfort food. After all, it’s warm and filling, perfectly rich and meaty.
The soup is thick and rich, with a slightly sweet flavor from the carrots. While the beef is perfectly cooked and tender, the potatoes still hold their shape.
This recipe is easy because it cooks on the stove or in a slow cooker all day. But, what if you didn’t have all day to cook?
That’s where the pressure cooker comes in. You’ll love this Instant Pot or Ninja Foodi recipe for quickly cooking a hearty batch of thick soup in a fraction of the time.
Traditional beef stew recipes have all been made in a slow cooker, requiring little effort but several hours to properly cook.
Although slow cooking has its niche, it definitely takes more planning. It’s perfect for when you have some time in the morning to prep and want to come home to a good meal.
If you don’t have time for that – or have frozen meat that hasn’t gotten a chance to thaw – then this recipe is just right for you!
Become an IP pro with these tips!
First, read your owner’s manual before using your pressure cooker.
Then, these linked articles discuss the basics of pressure cooking and how to use an Instant Pot. You’ll quickly be an Instant Pot Pro with my Top 10 Tips and Hacks for the Instant Pot!
TFN Tip: One of the biggest risks with pressure cooking comes from overfilling the pot. Pay close attention to the marks in the pot to keep from overfilling it. And, when making soups allow the pressure to naturally release for at least 5 minutes before initiating a quick release.
Ingredients
- Olive oil
- Onion
- Beef stew meat
- McCormick Seasoning Mix
- Dried thyme
- Beef broth
- Carrots
- Celery
- Frozen peas
TFN Tip: For those of you who like making soups and stews: keep frozen vegetable mixes in your freezer. They keep for months and it’s great to have them on hand.
Equipment Needed
To make this Beef Stew, Renae recommends (and uses) these supplies
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How to Make Beef Stew
Easily make this recipe in the Instant Pot. Pressure cooking speeds up the process while stewing the meat at the same time. I find that pressure-cooked meat is a little more flavorful.
In this recipe, the beef and onions are browned in the sauté mode. The sauté mode is my favorite feature. Not only does it give color to the meat and vegetables by browning them, but it adds flavor to the dish.
If using frozen meat, simply skip sautéing the meat beforehand. While this process certainly creates the juiciest and most tender beef, it is not absolutely necessary. I do, however, suggest that you still sauté the onions for the best flavor.
Deglazing
TFN Tip: Browning meats and vegetables in the pan leaves a flavorful fond (or residue) on the bottom of the pan.
When liquids are added – like the broth, it releases the fond. That’s called deglazing and it adds great flavor to the food.
So, there’s a lot more reasoning to browning meats than just “browning” them. Deglazing also helps prevent getting that dreaded burn error.
You definitely don’t want to skip this step!
Recipe Variations
- Use baby potatoes instead of larger diced potatoes
- Swap the sweet potatoes for regular potatoes
- Use frozen corn in place of peas
- Try a different type of stew meat like chuck roast or round steak
- Stir in some BBQ sauce for a smoky beef stew flavor
- Add diced mushrooms to the mix
- Top with shredded cheese when serving
- Stir in some chopped fresh parsley, rosemary, or thyme before serving
Serving Suggestions
Pressure cooker beef stew goes amazingly well with Mashed Potatoes. It gives the creamiest, richest taste to this dish. So, serve this over Mashed Potatoes as we do.
The dish is also perfect with Jasmine rice, loaded potatoes, biscuits, or even on its own. It’s a hearty and filling meal that will leave you feeling satisfied.
Storage and Reheating
To store, allow it to cool completely. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
To reheat, simply place the desired amount in a pot on the stove over medium heat. Heat until warmed through, stirring occasionally.
You can also reheat individual portions in the microwave. Just place the bowl in a microwave-safe bowl and heat it for 1-2 minutes, or until warmed through.
To freeze, simply allow it to cool completely then transfer it to an airtight, freezer-safe container. Freeze for up to 3 months.
When ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove over medium heat until warmed through.
Frequently Asked Questions
Yes, to use frozen cubes sauté the onions first then add the cubes and add other ingredients as directed in the recipe.
Sure! After adding peas, turn the Instant Pot to sauté (normal) and let it simmer until it is the consistency you like. This will probably take 5-10 minutes or so.
You can use any brand you like. If you don’t have any, use two cubes of beef bouillon or two Tbsp of Better than Bouillon paste for the best flavor.
Get the Easiest Beef Stew Recipe Here
Instant Pot Beef Stew
Ingredients
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 pounds beef stew meat, cut into 1" cubes
- 1 packet McCormick Beef Stew Seasoning (*see notes for substitutions)
- 1 teaspoon thyme
- 1 cup beef broth, low sodium
- ½ pound carrots, sliced 1"
- ½ cup celery, sliced 1"
- ½ cup frozen peas
Instructions
- Set the Instant Pot to saute. Add the olive oil. Once the pot reaches temperature (mine days HOT), add the stew meat and brown for 2 minutes on each side. Push the browned beef to one side, add the onions in the on the other side and saute the onions for 3 minutes.
- Stir beef and onion together. Add beef broth to the pot to deglaze it, stiring until the bottom until it is smooth and clear of the fond. Add carrots and celery, sprinkle McCormick beef stew seasoning and thyme on top and stir. Twist on lid, close sealing valve, press cancel, and set for 25 minutes at high pressure. If using frozen beef cubes, add 5 minutes to pressure cooking time*
- At the end of the pressure cycle, allow pressure to naturally release for 10 minutes. Then quick release any remaining pressure. Wait until all pressure has escaped and the pressure button has dropped before opening pot.
- Press the cancel button, and set to saute mode. Add peas, stirring occasionally for 5 minutes, before serving.
Video
Notes
Nutrition
Get more easy and delicious Instant Pot recipes
- 5 Ingredient Instant Pot Recipes
- Instant Pot Chicken Tenders
- Easy Lasagna in the Instant Pot
- Instant Pot Pork Tenderloin With Potatoes and Gravy
- Instant Pot Chili Mac with Cheese
- Sour Cream Pork Chops in the Instant Pot
- Instant Pot Chicken Posole
- Instant Pot Turkey Tenderloin with Potatoes and Gravy
For more meal inspiration, follow me on Instagram at https://www.instagram.com/thefeatherednester/ or on Facebook at https://www.facebook.com/houseon3rd/.
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Lisa T says
Recipe looks fabulous. I can’t wait to try it tomorrow. What is the potato/dumpling looking lump in the middle of the picture? It makes it look even heartier.
Renae says
Thanks! They’re mashed potatoes. My husband loves beef stew over mashed potatoes.
Sandra says
Goodmorning and thank you for sharing this recipe !
Did you use dark or light soya sauce?
Renae says
It would probably be the equivalent of dark soy sauce.
Val says
YUM! I love using my Instant Pot. I have been craving me some beef stew lately.
Renae says
The Instant Pot has been a real game changer!
Vanessa says
Love this recipe it sounds delicious, will have to try it soon!