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Instant Pot Ground Beef and Vegetable Stew

Instant Pot Ground Beef and Vegetable Stew is classic comfort food! It's thick and hearty, making it a family favorite dinner.
Prep Time10 mins
Cook Time18 mins
Pressurize and Natural Release25 mins
Total Time53 mins
Course: Main Course
Cuisine: American
Keyword: Beef, Easy Instant Pot Recipe, Ground Beef, Instant Pot
Servings: 6
Calories: 369kcal
Author: Camille Beckstrand


  • Instant Pot (or Pressure Cooker)


  • 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


  • 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 mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
  • Dish into bowls and serve!


Serve with our Homemade French Bread .
If you have a slow cooker, be sure to check out our Slow Cooker Beef Stew version!

How to turn this into a freezer meal:

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


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