This Instant Pot Beef Stew recipe is the definition of simple but it’s delicious in its simplicity and gets better the longer it sits.
Pot Roast is just a great All American food that most families sit down together and bond over. I have a slight twist on the average Pot Roast and I think you’ll love it. When I was little I remember sitting down with my family to enjoy pot roast. I have been eating it for as long as I can remember.
I wanted my kids to have the same memories that I had when I had once shared this with my parents. With kids being picky eaters, I was worried that they would not like it as much as I do. Much to my chagrin, they love it so much and routinely ask for me to make it.
I love this recipe because it can be made in my Instant Pot and for me that is a total win. Anything that can make cooking easier, is something that I think we can all appreciate.
Instant Pot Beef Stew
INGREDIENTS
1.5-2 lbs Beef Stew Meat
1 large Onion, diced
1 cup Homemade Vegetable Broth
2 tbsp Coconut Aminos
5 cloves Garlic, chopped or minced
1/4 cup dried Chopped Onion
2 tbsp Parsley
2 tbsp Thyme
1 tsp Black Pepper
1 large Sweet Potato or 2 cups Organic Red Potatoes, cubed
2 cups Carrots
2 cups Celery
Salt, to taste
INSTRUCTIONS
1. Preheat your Instant Pot using the SAUTE function on the display panel.
2. While you’re waiting for your Instant Pot to preheat generously sprinkle your stew meat with pepper.
3. When the display panel reads HOT add 2 tsp of oil and sauté your stew meat until it browns on all edges.
4. Add the stew meat, yellow onion, vegetable broth, coconut aminos, garlic, chopped onion, parsley, thyme and black pepper to the pot. Put the lid on, make sure the vent valve is in the SEALING position.
5. Using the display panel press the CANCEL button to stop the sauté function. Then press the MEAT/STEW button (it should be preset for 35 minutes) and let the Instant Pot work it’s magic!
6. When the time is up open the vent valve to quickly release the pressure. Add all the vegetables. Place the lid back on the pot. Using the display panel press the CANCEL button and then press the MANUAL/PRESSURE COOK button. Use the +/- buttons until the display reads 10.
7. When the pot has finished cooking open the pressure release valve again. Once the steam has released and the pressure lock has disengaged open the lid and salt to taste. (Because I use homemade vegetable broth and don’t add salt this recipes’ need for salt will differ depending on what broth you use.) Enjoy!
Don’t forget to try my Instant Pot Guilt Free Chocolate Cake. The perfect after dinner dessert!
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Beef Stew
Ingredients
- 1.5-2 lbs Beef Stew Meat
- 1 large Onion diced
- 1 cup Homemade Vegetable Broth
- 2 tbsp Coconut Aminos
- 5 cloves Garlic chopped or minced
- 1/4 cup dried Chopped Onion
- 2 tbsp Parsley
- 2 tbsp Thyme
- 1 tsp Black Pepper
- 1 large Sweet Potato or 2 cups Organic Red Potatoes cubed
- 2 cups Carrots
- 2 cups Celery
- Salt to taste
Instructions
-
Preheat your Instant Pot using the SAUTE function on the display panel.
-
While you're waiting for your Instant Pot to preheat generously sprinkle your stew meat with pepper.
-
When the display panel reads HOT add 2 tsp of oil and sauté your stew meat until it browns on all edges.
-
Add the stew meat, yellow onion, vegetable broth, coconut aminos, garlic, chopped onion, parsley, thyme and black pepper to the pot. Put the lid on, make sure the vent valve is in the SEALING position.
-
Using the display panel press the CANCEL button to stop the sauté function. Then press the MEAT/STEW button (it should be preset for 35 minutes) and let the Instant Pot work it's magic!
-
When the time is up open the vent valve to quickly release the pressure. Add all the vegetables. Place the lid back on the pot. Using the display panel press the CANCEL button and then press the MANUAL/PRESSURE COOK button. Use the +/- buttons until the display reads 10.
-
When the pot has finished cooking open the pressure release valve again. Once the steam has released and the pressure lock has disengaged open the lid and salt to taste. (Because I use homemade vegetable broth and don't add salt this recipes' need for salt will differ depending on what broth you use.) Enjoy!
Sounds yummy! What is coconut aminos and what does it add to the recipe? Is it a thickener?
It’s a healthier alternative to soy sauce. 🙂
I wouldn’t normally use soy sauce in my beef stew, so can I leave it out all together?
Sure!
How long does this recipe take in the IP? Do we set a time on the stew function?
The Stew button is an automatic pre-set. It cooks things on high pressure for 35 minutes.
This was absolutely delicious (I used regular soy sauce bc that’s what I had). This is on my fave list!
This is one of my favorite recipes from instantloss! Even my husband asked to have this added to our menu items.
I used Braggs instead of the coconut aminos which was very good but next time I want to try to use to coconut aminos and see if we really notice much of a difference.
I have tried so many beef stew recipes and it is never successful until this one, approved by all!
This recipe is just my second in the instant pot. Both recipes are yours. Both were great. Crust less skinny pot pie and beef stew. Beef stew is definitely my favorite so far. Meat and veggies were all perfectly tender with lots of flavor. Based my grocery list off your recipes for this week. Thank you so much!
My husband really enjoyed this recipe. He is much more of a beef eater and liked that I was making something other than chicken. Loved that it has sweet potatoes!
Another huge hit in our house! Not only is it a delicious meal, but with only two of us…we have leftovers for lunch the next day or dinner.
what do i do if i put the meat in still frozen
For frozen meat you need to increase the cook time. I would cook it for 30 minutes on Manual with all of the ingredient except for the vegetables. Then add the veggies for 8 minutes and quick release.
So if the meat is frozen, do you mean to cook it 30 min. on top of the preset 35 minutes for unfrozen meat?
So delicious! This will be in the weekly winter dinner rotation!
This recipe is the only way I will make beef stew. So tasty!!
Made this for dinner last night .it is amazing
Very very good .My husband told me a few times that it has a very good taste .so will be making that alot now .
This was delicious the second time I made it (I decreased my cook time to 20 minutes the second time). The first time the meat was far too “done” and nobody would eat it. Can’t wait to make it again!
Are the herbs called for fresh or dried?
Thank you!
Dried. 🙂
Why do you need to cook the vegetables and meat and different times? Could you add them all in the beginning?
Because the vegetables would be absolute mush if you added them at the start. 🙂
Do you adjust the heat on high for the last two steps? My meat/stew setting shows 35 minutes and medium heat.