Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (2024)

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Instant Pot Beef Stew is hearty, filling, and easy to make in just one pot! This satisfying beef stew Instant Pot recipe requires minimal prep and is great for meal prep.

Suitable for Gluten-free diets. Post includes Weight Watchers points.

Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (1)
  • If you prefer a thicker stew, mix a few tablespoons of flour or cornstarch with cold water and stir it into the stew. Use the “Sauté” function to thicken the broth.
  • There are 10 WW Blue Plan SmartPoints in a serving of this.
  • Nutrition

    Calories: 364kcal | Carbohydrates: 17g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 396mg | Potassium: 772mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5270IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg

    Hearty easy Instant Pot Beef Stew is the best beef stew, folks. It’s made in one pot in less than an hour and only requires minimal cleanup.

    And, who doesn’t love one-pot meals that are hearty, full of delicious filling veggies, and super simple to make???

    Even better, making this beef stew in Instant Pot is easy because it is a Dump and Start Beef Stew made with affordable pantry staples and an utterly delicious comfort food treat.

    Pressure cook beef stew for easy lunches and suppers, and take a batch with you to your next potluck gathering. You’ll have the guests asking for your recipe for sure. Same with this Instant Pot Pot Roast or this easy Instant Pot Lentil Soup.

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    For even more stews, try this Instant Pot Venison Stew or this easy Instant Pot Lamb Stew.

    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (2)

    Table of Contents

    Why Make This Recipe

    • It’s Easy to Make – This recipe needs only 10 ingredients, all of which, you already have in your pantry and the whole thing comes together in just 35 minutes.
    • It Feeds a Crowd – Feed up to 8 people or a smaller group with leftovers for another meal.
    • It’s Gluten Free – This stew recipe is wheat free so it’s perfect for gluten free diets.
    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (3)

    Ingredient Notes

    • Beef– Select a marbled chuck roast and cut into 2-inch cubes or purchase beef stew meat.
    • Potatoes– Use Yukon gold, red potatoes, or russet potatoes. Peeling is optional.
    • Carrots –Cut larger carrots into thick rounds or substitute baby carrots.
    • Celery– Slice celery into thin half moons.
    • Beef Broth – Using unsalted beef broth lets you control the saltiness. Heat the broth before adding it for the best results.
    • Tomato Puree – Add canned puree or passata to flavor the roast and gravy. You could also use tomato sauce.
    • Honey – For a touch of sweetness. Substitute real maple syrup if desired.
    • Italian Seasoning – Or use your favorite seasoning blend.
    • Salt and Pepper – Add kosher salt and freshly ground black pepper to taste.
    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (4)

    Handy Tip: Use Good Kitchen Tools!

    For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

    How To Make Instant Pot Beef Stew

    To help you make amazing dinners without stress, I created the . It includes my best instant pot recipes, tips, a weekly planner, and grocery lists. Just download, print, and impress your family. 😉

    Get the complete ingredients list and instructions from the recipe card below.

    1. Add all the ingredients into the Instant Pot insert and stir to combine.
    2. Place the lid on and turn the valve to the sealing position.
    3. Select the stew setting and cook until done.
    4. Allow for a natural pressure release (about 10-15 minutes) before opening.

    Or you can brown the meat first…

    1. Heat the olive oil in your Instant Pot and brown the beef in batches. Remove beef from the pan and set aside.
    2. Deglaze the pan with a splash of broth to prevent the burn warning.
    3. Add all the ingredients, including the browned beef, into the Instant Pot insert mix, cover the pot and turn the valve to sealing,
    4. Choose the stew setting and cook until done.
    5. Allow for a natural pressure release (about 10-15 minutes) then quick release any remaining pressure before opening. Serve hot.

    OK, so the second method only adds about 7 minutes of cooking time to your stew but that browning of the meat adds such an amazing extra depth of flavor, that it is worth doing if you have time.

    Internal Temperature

    This recipe is designed to cook the meat so it is cooked through but tender. You can check for doneness using a digital meat thermometer. Beef should be cooked to an internal temperature of 145 degrees F / 62 degrees C.

    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (5)

    Pro Tips

    • Opt for tougher cuts like chuck roast, stew meat, or brisket. These cuts become tender and flavorful when cooked under pressure and are often less expensive.
    • To make the prep work for your instapot beef stew even more simple, you can buy pre-cubed beef stew meat, or just ask your butcher to cut it into cubes for you. Make sure it’s cut into bigger size pieces.
    • Make sure to cut the vegetables in bigger chunks so they don’t fall apart.
    • Browning the Instant Pot stew meat first adds a nice depth of flavor.
    • For the best results and great meat texture, you want to naturally release the pressure for the time stated.
    • Choose a high-quality beef or vegetable broth to enhance the stew’s flavor. Homemade broth is great if you have it.
    • Do make sure to deglaze the pot after browning the meat to avoid having the burn notice. Use soy sauce, Worcestershire sauce, or red wine for an even more flavorful beef stew.
    • Use a wooden spoon to deglaze. This prevents scratching the inner pot.
    • Serve with mashed potatoes or crusty bread to mop up all the flavorful gravy.
    • Garnish with fresh parsley for a touch of color.
    • If you prefer a thicker stew, mix a few tablespoons of flour or cornstarch with cold water and stir it into the stew. Use the “Sauté” function to thicken the broth.

    Delicious Variations

    • Change the Broth: Trade out the beef broth for chicken broth or vegetable broth.
    • Add more Vegetables: Add in different root veggies like rutabaga and parsnips.
    • Vary the Meat: Feel free to use other meat like venison instead.
    • Kick up the Flavor: Add tomato paste, soy sauce, Worcestershire sauce, minced garlic, dried thyme, or a splash of red wine to enhance the flavor.
    • Add Frozen Peas: Toss in a small bag of frozen peas just before serving. Cover the cooked stew and peas with the instant pot lid for a few minutes to let the peas warm through.

    Prep And Storage

    Like many stews, this tastes even better the next day.

    • Prep Ahead – Chop the veggies ahead of time and keep them in the fridge for up to 24 hours.
    • Storage – Leftover stew should be stored in an airtight container in the fridge, this will last about 4-5 days.
    • Freeze – Let stew cool down, then transfer into these convenient Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for up to 3 months.
    • Defrost and Reheat – Thaw overnight in the fridge before reheating in the microwave, or in a skillet or saucepan.
    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (6)

    FAQs

    Can I Double This Recipe?

    Absolutely. You can double this Instapot stew as long as you make it in one of the bigger pots like the 8qt. Just make sure the ingredients stay below the fill line.

    How Do I Thicken This Stew?

    If you want a thicker stew, then make a flour paste by mixing 2 tablespoons of cornflour with 2 tablespoons water, mix this in when the stew is done, select sauté, and bring it to a boil before switching off.

    How Long To Cook Beef Stew In Instant Pot?

    This recipe uses the stew setting on the Instant Pot. This pre-programmed setting automatically cooks for 35 minutes at high pressure.

    What Is The Best Cut of Beef To Use For Beef Stew?

    When choosing a cut of beef, opt for tougher cuts like chuck roast, stew meat, or brisket. These cuts become tender and flavorful when pressure-cooked.
    I love having some meat with a bit of fat for making Pressure Cooker Beef Stew. That way, the meat stays juicy, plus the fat adds a bit of extra flavor.

    But really it is up to you which you use. Although these cuts usually benefit from low and slow cooking, pressure cooking this hearty stew makes it tender in a hurry.

    Meat options include chuck roast (nice due to the connective tissue), brisket, and round roast. You can also get beef cubes from the butcher or supermarket. Just make sure it is called stew meat.

    Do I need to sear the meat before pressure cooking?

    Searing the meat before pressure cooking enhances the flavor by caramelizing the surface. It’s a recommended step, but you can skip it if you’re short on time.

    Can I use frozen beef?

    While it’s possible to use frozen meat, it’s generally recommended to thaw the meat first for even cooking. If using frozen meat you will need to increase the overall cooking time.

    How do I thicken beef stew?

    To thicken beef stew, mix a few tablespoons of flour or cornstarch with cold water and stir it into the stew until the stew thickens. Use the “Sauté” function to thicken the broth before serving.

    Can I prepare this on the stove?

    You can make beef stew on the stove in a dutch oven. Brown the meat then add the remaining ingredients and bring to a boil, stirring occasionally. Place into a 350 degrees F oven for 1 hour and 45 minutes or until the meat is tender.

    Similar Recipes

    • Instant Pot Lamb Stew.
    • Instant Pot Venison Stew.
    • Instant Pot Potato Soup.
    • For more stew recipes, you can check out thisVenison Slow Cooker Stewand definitely Campfire Stew.
    • Instant Pot Brown Rice.
    • Brunswick Stew Recipe.
    • Instant Pot Ground Beef Recipes.

    Serving with

    • Easy Yeast Rolls. Great for dipping in this.
    • Crockpot Green Beans and Bacon. An easy dump and start recipe.
    • Smothered Cabbage. A classic food pairing.
    • Instant Pot Colcannon. One of my fav pairing.

    Weight Watchers Points

    There are 10 Blue Plan SmartPoints in one serving of this.

    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (7)

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    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (8)

    Print Recipe

    4.95 from 20 votes

    Instant Pot Beef Stew

    It's easy to make hearty, satisfying Beef Stew in Instant Pot.

    Prep Time5 minutes mins

    Cook Time30 minutes mins

    Total Time35 minutes mins

    Course: Main Course

    Cuisine: American, Western

    Diet: Gluten Free

    Servings: 8

    Calories: 364kcal

    Author: Bintu Hardy

    Ingredients

    • 2 pounds (900g) beef cut into 2-inch cubes
    • 2 potatoes cubed
    • 4 carrots cut into thick rounds
    • 2 stalks celery sliced
    • 2 cups (500ml) beef broth hot
    • ¼ cup (60ml) tomato puree or tomato passata
    • 1 tablespoon honey
    • 1 teaspoon Italian Seasoning
    • salt to taste

    UK Measures**Convert to US Measures**

    Instructions

    • Add all the ingredients into the Instant Pot insert and stir to combine.

    • Place the lid on and turn the valve to sealing position. Select the stew setting and cook until done.

    • Allow for a natural pressure release (about 10-15 minutes) before opening.

    • Taste and adjust seasonings if needed, then serve.

    **EASY AIR FRYER RECIPE EBOOK**Get the easy Air Fryer Recipe Binder which includes 40 quick and easy recipes all under 30 minutes cook time.

    ** INSTANT POT DUMP AND DASH RECIPE EBOOK**Get the Instant Pot Dump And Dash Recipes Ebook with easy recipes for busy lives.

    Notes

    • Opt for tougher cuts like chuck roast, stew meat, or brisket. These cuts become tender and flavorful when cooked under pressure and are often less expensive.
    • To make the prep work for your instapot beef stew even more simple, you can buy pre-cubed beef stew meat, or just ask your butcher to cut it into cubes for you. Make sure it’s cut into bigger size pieces.
    • Make sure to cut the vegetables in bigger chunks so they don’t fall apart.
    • Browning the Instant Pot stew meat first adds a nice depth of flavor.
    • For the best results and great meat texture, you want to naturally release the pressure for the time stated.
    • Choose a high-quality beef or vegetable broth to enhance the stew’s flavor. Homemade broth is great if you have it.
    • Do make sure to deglaze the pot after browning the meat to avoid having the burn notice. Use soy sauce, Worcestershire sauce, or red wine for an even more flavorful beef stew.
    • Use a wooden spoon to deglaze. This prevents scratching the inner pot.
    • Serve with mashed potatoes or crusty bread to mop up all the flavorful gravy.
    • Garnish with fresh parsley for a touch of color.
    • If you prefer a thicker stew, mix a few tablespoons of flour or cornstarch with cold water and stir it into the stew. Use the “Sauté” function to thicken the broth.
    • There are 10 WW Blue Plan SmartPoints in a serving of this.

    Nutrition

    Calories: 364kcal | Carbohydrates: 17g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 396mg | Potassium: 772mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5270IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 3mg

    Dump And Start Instant Pot Beef Stew - Recipes From A Pantry (2024)

    FAQs

    Why is beef stew tough Instant Pot? ›

    The Secret to Super Tender Beef

    But skip the pre-cut stew beef. Oftentimes, stew beef is cut into irregularly shaped pieces and can have a lot of tough gristle that will never get tender. Picking up a piece of boneless beef chuck instead means that you can easily trim off all the unwanted parts first.

    Is stew better in the slow cooker or Instant Pot? ›

    Taste: For overall taste, the pressure cooker was the hands-down winner. Beef, carrots, and potatoes all retained their rich flavors. After 8 hours in the slow cooker, they emerged bland and seemed to need salt.

    How to make the perfect beef stew and the common mistakes to avoid? ›

    The Five Most Common Beef Stew Mistakes
    1. Choosing a meat that's too lean. Stew is not meant for all cuts of meat. ...
    2. Putting too much flour on the stew meat before sautéeing them. ...
    3. Not using wine. ...
    4. Putting the meat and vegetables together in one pan. ...
    5. Not cooking it enough.
    Jun 28, 2020

    How long does it take to cook 2 pounds of beef in the Instant Pot? ›

    For example, cook a 2-pound pot roast at high pressure for 40 minutes and a 3-pound pot roast for 60 minutes. Frozen beef: I highly recommend thawing your beef for this recipe, since you cannot sear the frozen beef. If you must use frozen beef, assume 30 minutes per pound.

    Does beef get more tender the longer you stew it? ›

    Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.

    Can you overcook stew in a pressure cooker? ›

    Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.

    What is the best meat for stew? ›

    Go for the chuck

    The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.

    Does food taste better in a pressure cooker or slow cooker? ›

    In contrast, a pressure cooker cooks food extremely quickly, taking only a matter of a few minutes, but it still gives you the same flavourful cooking taste as a slow cooker.

    Can you overcook stewing beef in a slow cooker? ›

    Can you overcook stew in a slow cooker? A slow-cooked stew is pretty forgiving, but cooking beyond the point of tenderness can dry out the meat as well as the cooking juices and sauce. If serving is delayed, switch your slow cooker to warm until you're ready to eat.

    What gives beef stew the best flavor? ›

    Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

    Why put tomato paste in beef stew? ›

    A bit of tomato paste amps up the flavor of beef stew, giving it a richness and a punch of umami that makes the stew truly memorable.

    When should I add potatoes to stew? ›

    Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

    Do you cover meat with liquid in pressure cooker? ›

    Add Liquid: Pour in enough liquid, such as broth, wine, or water, to cover the meat partially. This liquid creates steam, which builds pressure and helps in cooking the meat. Set the Pressure and Time: Follow the recommended cooking times and pressure settings for different types of meat.

    How much water do you put in a pressure cooker for meat? ›

    Add Liquid

    “Jiggle top” cookers need a minimum of one cup of water, while valve cookers need at least half a cup. Put food in the cooker first, then add water. When learning how to use a pressure cooker, make sure the unit is never more than two-thirds full of liquid, so the steam has enough space to accumulate.

    How do you fix tough beef stew? ›

    Simmer, don't boil. It starts out tough but long slow cooking will melt the connective tissue. If you cook past the time when the connective tissue is melted, you boil out all the water in the meat and it becomes tough again, like a well-done steak. So check your stew/braise and when the meat is tender, it's done.

    How do you make beef stew meat not tough? ›

    Cook it slow and steady.

    This gives collagens in the tough muscle tissue time to melt and make the meat tender. Try tasting a bite after an hour, two hours, and three hours — you'll see how the meat goes from chewy to pretty good to fall-apart tender.

    Does meat get softer the longer you cook it stew? ›

    After collagen breakdown, if you keep cooking, your meat won't be any more tender. Instead, the muscle fibers simply stop holding in any moisture and you can cook it for another week but it will simply be dry and tasteless. Longer cooking time + low heat = tender meat.

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