by Olena

Instant Pot Beef Stew (Video)

by Olena

4.9 from 71 reviews

Instant Pot Beef Stew is a one pot dinner with fall apart beef and lots of vegetables cooked in delicious gravy sauce. Like my Ukrainian grandma used to make. Her 2 secret ingredients at the end make this stew the best!

Love stew? Check out my Instant Pot chicken and potatoes that is similar and one of the most popular recipes on iFOODreal.

Instant Pot Beef Stew

Pressure Cooker Beef Stew

This Instant Pot beef stew will blow your mind with its easy instructions and simple ingredients. Nothing is sautéed, no fancy ingredients, no “burn” message. The best pressure cooker stew recipe on the net. I mean it. Go Google yourself and I will see you back in 5.

…Welcome back!

This beef stew recipe convinced my husband, Alex, that Instant Pot is the thing. It was his turn to cook. He pulled out a huge chunk of frozen deer meat, cut it up and it was enough for 4 stews.

Since then we have perfected this recipe over 20 times. Stew comes out neither thick nor soupy, packs a lot of flavour and even if you hate cooking, you will want to make it. Hearty, comforting and healthy. 🙂

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

Ingredients You Will Need

My simple Instant Pot beef stew recipe has minimum ingredients and maximum flavour. 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.

  • Beef stew meat
  • Onion, celery, carrots and potatoes
  • Tomato paste and stock
  • Oregano, thyme, bay leaves, peppercorns, salt and pepper
  • Fresh dill and garlic (do not skip!)

No paprika, soy sauce, balsamic vinegar, Worcestershire sauce, apple cider vinegar, red wine etc. Save your money and time, seriously.

onion, carrots, celery, potatoes, peas, stew meat, tomato paste and dill ingredients for instant pot stew

What Is the Best Beef Stew Meat?

Affordable roast turns into tender beef in Instant Pot. Just cut it into 1 inch pieces and you are good to go.

  • Chuck, rump or any other cheap roast. Beef is expensive. Organic or grass fed is a bonus but as you can tell doesn’t happen here always.
  • Game meat. I have used cubed venison and moose many times. Delish! Same cooking time. My mom hunts.

instant pot beef stew frozen meat

Can I Use Frozen Meat?

You can use frozen cubed meat. Just make sure pieces are not more than 2-3 stuck together. As for cooking time, I show you in the video how I added some frozen meat along with fresh and it cooked perfectly all at same time.

When cooking frozen meat in Instant Pot, it just takes longer to build up pressure as liquid is cooler. Cooking time is the same as with fresh meat. And while I am 99% confident in that, I will say that you can add 10 minutes to cooking time when making Instant Pot beef stew with frozen meat.

Tip: Thaw frozen meat a bit in water or on a counter (if have time) and separate.

What Are the Best Potatoes to Stew?

  • Yellow or red potatoes cut into 2″ pieces.
  • Baby potatoes because a) pre-washed b) Costco always has them c) barely any cutting.
  • Russet potatoes if you like fall apart potatoes in a stew.

According to Organic Facts, potatoes contain a lot of potassium especially in the skin and right underneath it. For this reason, I do not peel potatoes, only russet.

How to Make Instant Pot Beef Stew

I have included Instant Pot beef stew recipes for 2 sizes: 6 quart Instant Pot (the most popular) and 8 quart. If you have 3 quart, cut 6 quart ingredients in half but use same cooking time.

If you are new to pressure cooking, check out my Instant Pot guide. It explains what happens, why and how to avoid failures. If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy in my humble opinion.

how to make Beef Stew in instant pot step by step

  • No need to brown the meat. Simply because food cooked under pressure comes out more flavourful than using a stovetop method. The whole point of using Instant Pot is to save time and not hover over the stove. But hey, if you got time and think you should brown meat – go ahead. You will make Instant Pot stew only better. 🙂
  • Add all ingredients in this order: vegetables, meat, tomato paste, spices and broth. This particular order of ingredients keeps potatoes whole, makes meat tender and prevents dreaded Burn.
  • Do not stir the stew. No need to stir before cooking most Instant Pot recipes. The reason is because heating element is located at the bottom, some ingredients like canned tomato products, ground turkey or lack of water can cause dreaded “burn” message.
  • Cook for 30-35 minutes on high pressure. Those 5 minutes do not make or break the deal. But the longer any stew or soup cooks or sits (especially under pressure and steam), the more flavour it develops.
  • Release pressure with natural or quick release. Doesn’t matter much as stew just gets better with time. I use quick release and vent outside to avoid cleaning countertops and house smelling like stew for days.
  • Add peas and absolute must 2 secret flavour boosters – fresh garlic and dill. It is one thing to cook garlic. And it is completely different experience to eat a dish with freshly grated garlic. And fresh dill. You have never tried dill in a stew? Try and you will be blown away, pinky promise! I don’t recommend to use dried dill. If you are not a fan of dill or don’t have any on hand, add fresh parsley.
  • Thicken the stew if you like thick gravy stew (optional): Switch electric pressure cooker to Saute. In a small bowl, whisk 1/4 cup cold (!) water with 4 tbsp cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened. If you made slurry beforehand, make sure to stir it right before adding to the pot. Cornstarch settles fast.

frozen peas, dill and garlic added to pressure cooker beef stew

instant pot Beef Stew recipe

How to Store and Reheat Beef Stew

Refrigerate stew leftovers for up to 5 days in an airtight container. Or in inner Instant Pot pot with a fitting glass or silicone lid, if your fridge size allows. We absolutely love the second storage method because it makes stew easy to reheat on the stove right in the same pot.

I am not a fan of freezing beef stew because it contains potatoes. Freezing puts a lot of strain on low in fiber potatoes when water expands and forms ice crystals. So when you thaw potatoes are a mush and have “old” flavour and texture.

If this recipe makes too much for your family, cut ingredients in half and keep same cooking time. Also good thing it lasts in the fridge for up to 5 days.

More Healthy One Pot Instant Pot Dinners

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:

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Instant Pot Beef Stew in a bowl with spoon and fork

Print

Instant Pot Beef Stew

4.9 from 71 reviews

Instant Pot Beef Stew is a one pot dinner with fall apart beef and lots of vegetables cooked in delicious gravy sauce. Like my Ukrainian grandma used to make. Her 2 secret ingredients at the end make this stew the best!

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian
Scale

Ingredients

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 chuck or any cheap roast beef, cubed into 1” pieces
  • 6 oz can tomato paste, low sodium
  • 1 bouillon cube
  • 2 cups water
  • 1 tsp oregano, dried
  • 1 tsp thyme, dried
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 3 bay leaves
  • 5 peppercorns
  • 1 cup frozen peas
  • 1/23/4 cup fresh 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 chuck or any cheap roast beef, cubed into 1” pieces
  • 6 oz can tomato paste, low sodium
  • 2 bouillon cubes
  • 3 cups water
  • 1 1/2 tsp oregano, dried
  • 1 1/2 tsp thyme, dried
  • 1 1/4 tsp salt
  • Ground black pepper, to taste
  • 4 bay leaves
  • 7 peppercorns
  • 2 cups frozen peas
  • 1 cup fresh dill, finely chopped

Slurry

  • 1/4 cup cold water
  • 4 tbsp cornstarch or arrowroot powder

Instructions

  1. 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, just flatten tomato paste with a spoon.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High 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.
  3. 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 to avoid countertop mess and house smelling like stew for days.
  4. Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir.
  5. To thicken beef stew: Switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.
  6. Serve hot.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

Freeze: I have not tried to freeze the stew as there are never leftovers and I question how well potatoes would thaw.

Notes

  • You can use frozen cubed meat. Thaw it a bit in water or on a counter (if have time) and separate into blobs of 2-3 pieces. Add 10 minutes to cooking time.
  • Replace bouillon cubes + water with any stock. I just like to keep dry cubes instead of open carton going bad in the fridge.
  • If you made a slurry beforehand, make sure to stir it right before adding to the pot. Cornstarch settles fast.
  • I don’t recommend to use dried dill. If you are not a fan of dill or don’t have any on hand, add fresh parsley.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

178 comments on “Instant Pot Beef Stew (Video)

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  1. Thank you thank you for another delicious and healthy recipe everybody loved it and asked for more thank you again x

    1. Hi Maxine! Thank you for the positive feedback. So happy that you found the recipe to be delicious, easy and most of all kid approved!

  2. Had never thought to add fresh dill to beef stew before. You’re right – it is a major flavour enhancer! Loved this dish!

  3. Absolutely delicious! I left out the celery and peas and added onions. Very much like the beef stew I grew up on. I never got the recipe from my parents before they passed, so I thank you very much for sharing your recipe.

  4. This recipe is one of my regular dinners now. I have a question about “Delayed Start” on IP. What recipes can be set up for the delayed start? Will there be problems with keep raw meat in the pot for couple hours before the cooking process starts? Can the pasta recipes be delayed? Thank you!

    1. Hi Zarina. SO happy to hear you love this beef stew so much! Patsa can be delayed, just add cold water. Meat is a bit more tricky because of food safety. I personally would do 2 or so hours but up to you.

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