Instant Pot Beef Stew Recipe
Instant Pot beef stew recipe was the recipe that won over my husband, Alex. It was his turn to cook and he pulled out a huge chunk of frozen deer meat, cut it up and it was enough for 4 stews. So, when I say this recipe is tested, it’s tested. In fact, 3 times.
Beef stew recipe with minimum ingredients and maximum flavor. The way I remember my grandma cooked in Ukraine 30 years ago. I met you, my American and Canadian friends, in the middle and added your stew’s staple, peas, at the end. But other than that, it’s my Ukrainian heritage recipe that is neither thick nor soupy, and packs so much flavour, even if you hate cooking, you will want to cook this easy pressure cooker beef stew. I still have a few tricks under my belt.
Nothing is sauteed, no unnecessary ingredients, no “burn” message – the best pressure cooker recipe on the net. I mean it. Go Google yourself and I will see you in 5, you’ll be back.
Instant Pot Stew Meat:
- I use chuck roast or any other cheap roast. Beef is expensive. Affordable roast turns into tender beef in Instant Pot.
- I do not brown the meat when pressure cooking. Simply because food cooked under high pressure is more flavorful than using a stovetop method. In Ukraine, we make beef stew with potatoes. In a pressure cooker, potato starches break down and thicken the beef stew naturally. I do understand if someone wants that browned beef taste but I just don’t care for it. I have to say “throw and walk away” is THE BEST feature of Instant Pot. You know I was so against it but it is slowly growing on me.
- Frozen meat. You can use frozen cubed meat. Just add 10 minutes to cooking time.
- Game meat. I have used cubed venison many times. Delish! Same cooking time. My mom hunts.
How to Avoid “Burn” with Instant Pot Beef Stew?
First of all, my Instant Pot stew will never give you “burn” message. Pinky promise. Secondly, “burn” means not enough liquid, meat or tomato sauce burning at the bottom of the pot. Again, not with my beef stew. Enjoy!
What Size of Instant Pot Do You Recommend?
- 8 Quart for a family of 4 that likes leftovers or soups.
- Otherwise 6 Quart Instant Pot will do. Too small for us.
- And check out slightly cheaper Cosori that works just as good, 6 Quart or 8 Quart (I have one).
How to Make Pressure Cooker Beef Stew
Recipes are included for 2 sizes: 6 quart Instant Pot (the most popular) and 8 quart.
1. In Instant Pot, add ingredients in exact order: vegetables, meat, tomato paste, veggie or beef broth and spices. No paprika, soy sauce, balsamic vinegar, Worcestershire sauce, apple cider vinegar etc. Save your money and time, seriously.
Keep reading – my 2 final flavour boosters are simple and fresh. I can guarantee you will make this power pressure cooker beef stew recipe again and again!
2. Close the lid, set pressure vent to Sealing and press Stew for 35 minutes. No need to stir.
3. When display says OFF, the stew is almost ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-30 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-4 minutes.
Why do You Vent Outside?
Big sigh. With kids sports, business, house renos I am always running everywhere. I do not have time to wait for Instant Pot to bring pressure down naturally. I need to feed everyone and go. Venting pressure right after Instant Pot has finished cooking is a very messy process. Liquids are still bubbling because of high pressure. So, to avoid to clean the countertop and house smelling like stew for days, it’s much easier to vent outside. Then hose down the porch in summer and make your neighbours hungry.
4. Open the lid – oh, yeah, baby! Add frozen peas. Now onto my 2 secret weapons – fresh garlic and dill.
What did you think it was? Butterfly flower blue powder?!
No, good old fresh garlic because it’s one thing to cook it, and it’s completely different experience to eat a dish with freshly grated garlic.
And dill. You have never tried dill in a stew? Try and you will be blown away, pinky promise!
To Thicken Beef Stew:
If you like thick gravy beef stew, switch electric pressure cooker to Saute. In a small bowl, whisk 1/4 cup cold water + 4 tbsp cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.
5. Stir and serve hot.
More Healthy Instant Pot Recipes to Try:
Now, did I make you open that box finally?! Good! Go try my other Instant Pot recipes and keep being blown away how easy it is to cook healthy and delicious meals:
- Instant Pot chicken and potatoes is a version of chicken stew with amazing reviews!
- Instant Pot bone broth– same health benefits in 1 hour instead of simmering all day.
- Instant Pot chicken noodle soup – another Ukrainian grandma’s recipe.
- Instant Pot chili that tastes like it has been simmering all day.
Instant Pot Beef Stew
Pressure Cooker Beef Stew is one pot dinner with fall apart beef and lots of veggies cooked in delicious gravy sauce. Like my Ukrainian grandma used to make. No Burn message too. Pinky promise, you will love it!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
- Category: Soup and Stew
- Method: Instant Pot
- Cuisine: Ukrainian
6 Quart Instant Pot
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 small celery stalks, chopped
- 3 large garlic cloves, grated & divided
- 2 lbs potatoes, cubed
- 1.5 lbs beef, cubed*
- 6 oz can tomato paste
- 1 bouillon cube**
- 2 cups water**
- 1 tsp oregano
- 1 tsp thyme
- 3/4 tsp salt
- Ground black pepper, to taste
- 3 bay leaves
- 5 peppercorns
- 1 cup frozen peas
- 1/2 – 3/4 cup dill, finely chopped
8 Quart Instant Pot
- 1 large onion, chopped
- 3 large carrots, chopped
- 4 small celery stalks, chopped
- 4 large garlic cloves, grated & divided
- 3 lbs potatoes, cubed
- 2 lbs beef, cubed*
- 6 oz can tomato paste
- 2 bouillon cubes**
- 3 cups water**
- 1 1/2 tsp oregano
- 1 1/2 tsp thyme
- 1 1/4 tsp salt
- Ground black pepper, to taste
- 4 bay leaves
- 7 peppercorns
- 2 cups frozen peas
- 1 cup dill, finely chopped
- In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir.
- Close the lid, set pressure vent to Sealing and press Stew for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
- When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside. Trust me, it’s a messy process and I usually do not have time to wait.
- Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir and serve hot.
Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
*You can use frozen cubed meat. Just add 10 minutes to cooking time.
**Replace with any stock.
To Thicken Beef Stew:
If you like more gravy like beef stew, switch electric pressure cooker to Saute. In a small bowl, whisk 1/4 cup cold water + 4 tbsp cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.
Did you make this recipe? Please give it a star rating in the comments.