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.
This recipe is an Instant Pot version of our BEST 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 needed for Instant Pot Ground Beef and Vegetable Stew:
- 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
How to make Instant Pot Ground Beef and Vegetable Stew:
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.
Press CANCEL button so that it stops cooking the beef.
Add in the potatoes and carrots sprinkle the onion soup mix on top.
Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
Press the MANUAL button and set timer for 8 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 in the cream of mushroom soup and frozen peas. Let the stew sit for a few minutes so that the peas can cook.
Serve and enjoy!
