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5 from 2 votes

Instant Pot Beef Stew Recipe

This dump-and-go beef stew will become one of your favorites! Full of flavor and so easy to make!
Prep Time10 minutes
Cook Time30 minutes
Pressurize Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Beef recipe, beef stew, Best instant pot recipe, Dump and go instant pot recipe
Servings: 6
Calories: 403kcal
Author: Camille Beckstrand

Equipment

  • Instant Pot (or Pressure Cooker)

Ingredients

  • 2 pounds beef stew meat or a beef roast cut into bite-sized pieces
  • 3 potatoes cubed (red potatoes or Russet are our favorites)
  • 1 pound baby carrots (we cut ours in half, but you can keep them whole)
  • 3 celery stalks diced
  • 1 onion diced
  • 3 cups beef stock
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon salt
  • ½ teaspoon ground pepper
  • 1 cup frozen green peas
  • 6 ounces tomato paste
  • 1 ounce dry onion soup mix (OPTIONAL)

Instructions

  • Place all ingredients in the Instant Pot.
  • Give it a quick stir, then place lid on top of Instant Pot.
  • Move the valve to SEALING (not venting).
  • Press the MANUAL button and set timer for 30 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 together.
  • Serve and enjoy!

Video

Notes

*You may have noticed that we added a can of tomato paste to the ingredients that isn't in the video. You can make it without the tomato paste, but the paste helps to thicken it up and make a heartier stew.
*How to turn this into a freezer meal:
Place all ingredients EXCEPT THE BEEF STOCK in a resealable gallon-sized freezer bag or other freezer-safe container.
Place in the freezer for up to 90 days.
When ready to eat, remove frozen stew 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 3 cups beef broth or stock 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 45 minutes.
When the timer is finished, let the soup do a natural release (this will take about 20 minutes).
Serve and enjoy!
 

Nutrition

Calories: 403kcal | Carbohydrates: 41g | Protein: 42g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 2185mg | Potassium: 1803mg | Fiber: 8g | Sugar: 11g | Vitamin A: 11058IU | Vitamin C: 41mg | Calcium: 108mg | Iron: 6mg