Our recipe for Instant Pot Beef Stew is so warm and filling – perfect for when you want something hearty and comforting.
We love to serve this with our Homemade French Bread for a delicious dinner.
This recipe is an Instant Pot version of our Slow Cooker Beef Stew.
What Instant Pot do I use?
I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker.
It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.
Ingredients in Instant Pot Beef Stew:
- beef stew cubes
- carrots
- potatoes
- beef stock
- Worcestershire sauce
- salt and pepper
- onion
- celery
- green peas
- tomato paste
You might want to check out our Instant Pot Ground Beef and Vegetable Stew if you have some ground beef to use!
How to make Instant Pot Beef Stew:
The instructions for this stew could not be easier!
Place all ingredients in the Instant Pot.
Give it a quick stir, then place lid on top of Instant Pot.
Move the valve to SEALING (not venting).
Press the MANUAL button and set timer for 30 minutes.
When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
Move the valve to VENTING and release remaining pressure.
Remove the lid and mix together.
Serve and enjoy!
Looking for more Instant Pot soup recipes? Click here for our top100 Instant Pot Soups, Chilis, and Stew recipes!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to turn this into a freezer meal:
Place all ingredients EXCEPT THE BEEF STOCK in a resealable gallon-sized freezer bag or other freezer-safe container.
Place in the freezer for up to 90 days.
When ready to eat, remove frozen stew from the bag (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag).
Place the frozen soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit).
Add 3 cups beef broth your Instant Pot.
Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
Press the MANUAL (or PRESSURE COOK) button and set timer for 45 minutes.
When the timer is finished, let the soup do a natural release (this will take about 20 minutes).
Serve and enjoy!
Looking for more freezer meals just like this? Click here for our top100 Instant Pot Freezer Meals!
Other Instant Pot Beef recipes you will love:
- Instant Pot Korean Beef and Rice
- Easy Instant Pot Italian Meatballs
- The BEST Instant Pot Beef Gyros
- Cheesy Instant Pot Taco Pasta
- Instant Pot Sloppy Joes (SO GOOD)
- Instant Pot Perfect Beef Pot Roast
- Instant Pot Beef Daube Stew with Mashed Potatoes
Serves: 6
Instant Pot Beef Stew Recipe
5 from 2 votes
This dump-and-go beef stew will become one of your favorites! Full of flavor and so easy to make!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Pressurize Time 10 minutes mins
Total Time 50 minutes mins
PrintPin
Ingredients
- 2 pounds beef stew meat or a beef roast cut into bite-sized pieces
- 3 potatoes cubed (red potatoes or Russet are our favorites)
- 1 pound baby carrots (we cut ours in half, but you can keep them whole)
- 3 celery stalks diced
- 1 onion diced
- 3 cups beef stock
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon salt
- ½ teaspoon ground pepper
- 1 cup frozen green peas
- 6 ounces tomato paste
- 1 ounce dry onion soup mix (OPTIONAL)
Instructions
Place all ingredients in the Instant Pot.
Give it a quick stir, then place lid on top of Instant Pot.
Move the valve to SEALING (not venting).
Press the MANUAL button and set timer for 30 minutes.
When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
Move the valve to VENTING and release remaining pressure.
Remove the lid and mix together.
Serve and enjoy!
Video
Notes
*You may have noticed that we added a can of tomato paste to the ingredients that isn’t in the video. You can make it without the tomato paste, but the paste helps to thicken it up and make a heartier stew.
*How to turn this into a freezer meal:
Place all ingredients EXCEPT THE BEEF STOCK in a resealable gallon-sized freezer bag or other freezer-safe container.
Place in the freezer for up to 90 days.
When ready to eat, remove frozen stew from the bag (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag).
Place the frozen soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit).
Add 3 cups beef broth or stock your Instant Pot.
Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
Press the MANUAL (or PRESSURE COOK) button and set timer for 45 minutes.
When the timer is finished, let the soup do a natural release (this will take about 20 minutes).
Serve and enjoy!
Nutrition
Calories: 403 kcal · Carbohydrates: 41 g · Protein: 42 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 94 mg · Sodium: 2185 mg · Potassium: 1803 mg · Fiber: 8 g · Sugar: 11 g · Vitamin A: 11058 IU · Vitamin C: 41 mg · Calcium: 108 mg · Iron: 6 mg
Equipment
Instant Pot (or Pressure Cooker)
Recipe Details
Course: Main Course
Cuisine: American
Author: Camille Beckstrand
This post was included in our 10 EASY Tried and True Soup Recipes video – for more inexpensive and delicious recipes like this one, click here to check it out!
Looking for even more Stew?! Try our Slow Cooker Chunky Roast Stew!
Join The Discussion
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Pamela Meyer says:
InstaPot Beef StewI’m a little challenged with stew meat what cut of beef roast do you recommend to make this stew?
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Momma Cyd says:
You can buy stew meat, or use any cut of roast. We have even used steak that we have had in our freezer. It all tastes amazing in this beef stew.
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Kristi Zahos says:
My family and loved this! The flavor was so good with the onion soup mix and tomato paste. I only added 2 cups of beet broth because I wanted it thicker. It was so good! Thx u Six Sisters for another great receipe to add to our family menu. 🥰
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Norma Loquvam says:
I don’t have a manual button, what do I push? Also I’m using 1 lb. of meat so how long should I cook it? Thanks for your help
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Orma Loquvam says:
My message was deleted. I need to know how long to cook stew when using only 1 lb meat. Also I don’t have a manual button. Which button do I push?
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Momma Cyd says:
You either push the manual or pressure cook button. Cooking time will stay the same.
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Gail R says:
This was so easy to make and delicious. I didnt add the tomato paste. We liked the thinner broth.
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debbie Fites says:
Is there any reason that I couldn't brown the meat coated in flour before putting in the instant pot? I don't want to get the burn notice. I would do in a separate pan.
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Momma Cyd says:
Sure, you can easily brown the meat if you desire.
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Gabby says:
Hello, do you pressure cook on low or high for 45 minutes if doing the freezer meal option? Thanks!
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Momma Cyd says:
When you push Manual/Pressure Cook it defaults to the right setting. But it's High pressure-normal.
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Sue G says:
Can this recipe be doubled for an 8 quart instant pot to feed more people. Will it fit?
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Momma Cyd says:
It should fit in the 8 quart.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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