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Instant Pot Beef Stew

4.7 from 18 reviews

Instant Pot 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!

  • Author: Olena of ifoodreal.com
  • 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
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.