Instant Pot Ground Beef Vegetable Stew

This recipe for Instant Pot Ground Beef and Vegetable Stew is so warm and filling – perfect for a chilly day. We love to serve this with our Homemade French Bread for a delicious dinner.

Recipe Ingredient Notes

• 1 pound ground beef
• 1 onion, diced
• 2 stalks celery, sliced
• salt and pepper, to taste
• 4 large carrots, thickly sliced
• 5 potatoes, cut into bite-sized pieces
• 1 packet dry onion soup mix
• 2 cups beef broth
• 8 ounce can tomato sauce
• 14 ounce can diced tomatoes, undrained
• 10 ounce can cream of mushroom soup
• 10 ounce bag frozen mixed vegetables

Equipment Needed

For this recipe, we use a Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It is basically seven appliances in one. You can use it as a pressure cooker, rice cooker, slow cooker, saute, steamer, cake maker, and warmer.

How to Make Instant Pot Ground Beef and Vegetable Stew

1. Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
2. Press CANCEL button so that it stops cooking the beef.
3. Add in the potatoes and carrots sprinkle the onion soup mix on top.
4. Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
5. Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
6. Press the MANUAL button and set timer for 8 minutes.
7. 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).
8. Move the valve to VENTING and release remaining pressure.
9. Remove the lid and mix in the cream of mushroom soup and frozen peas. Let the stew sit for a few minutes so that the peas can cook.
10. Serve and enjoy!

Freezer Meal Instructions

1. Cook the ground beef and onion and place in a resealable gallon-sized freezer bag or other freezer-safe container.
2. Dump in the remaining ingredients EXCEPT FOR THE BROTH into the bag.
3. Let the bag cool down (if still hot from the cooked ground beef). Place in the freezer for up to 90 days.
4. When ready to eat, remove frozen soup 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).
5. 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).
6. Add 2 cups beef broth your Instant Pot.
7. Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
8. Press the MANUAL (or PRESSURE COOK) button and set timer for 14 minutes.
9. When the timer is finished, let the soup do a natural release (this will take about 20 minutes).
10. Serve and enjoy!

Slow Cooker Modification

Don’t have an Instant Pot? You can make this same delicious recipe using a slow cooker, check out our Slow Cooker Beef Stew recipe.

Enjoy These Delicious Stew Recipes

Stews are our favorite fall and winter meal. Here are some of our favorite comforting stews that we know your family will love. For more stew inspiration, check out our full list of stews.

• Instant Pot Beef Daube Stew with Mashed Potatoes
• Instant Pot Beef Stew
• Slow Cooker Beef Stew
• Slow Cooker Chunky Roast Stew
• Slow Cooker Creamy Chicken Stew

Instant Pot Ground Beef Vegetable Stew Recipe

5 from 4 votes

This Instant Pot Ground Beef Vegetable Stew is a hearty, family-friendly easy fall meal with ground beef, celery, carrots, and potatoes.

ServingServing: 6 servings

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Pressurize and Natural Release 25 minutes minutes

Total Time 53 minutes minutes

SaveSaved Recipe! Print Pin

Ingredients

• ▢ 1 pound ground beef
• ▢ 1 onion, diced
• ▢ 2 celery stalks, sliced
• ▢ salt and pepper, to taste
• ▢ 4 large carrots, thickly sliced
• ▢ 5 potatoes, cut into large cubes
• ▢ 1 packet dry onion soup mix
• ▢ 2 cups beef broth
• ▢ 8 ounces canned tomato sauce
• ▢ 14 ounces canned diced tomatoes, undrained
• ▢ 10 ounces canned cream of mushroom soup
• ▢ 10 ounces frozen mixed vegetables

Equipment

• Instant Pot

Instructions

1. Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
2. Press CANCEL button so that it stops cooking the beef.
3. Add in the potatoes and carrots sprinkle the onion soup mix on top.
4. Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
5. Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
6. Press the MANUAL button and set timer for 8 minutes.
7. 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).
8. Move the valve to VENTING and release remaining pressure.
9. Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
10. Dish into bowls and serve!

Notes

Serve with our Homemade French Bread .

Nutrition

Calories: 369 kcal · Carbohydrates: 55 g · Protein: 27 g · Fat: 6 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 1573 mg · Potassium: 1670 mg · Fiber: 9 g · Sugar: 8 g · Vitamin A: 9445 IU · Vitamin C: 53 mg · Calcium: 100 mg · Iron: 5 mg

Cuisine: American

Author: Steph Loaiza

Course: Soup

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.