This Instant Pot Beef Stew recipe is the definition of simple but its simplicity makes it delicious and it gets better the longer it sits.
Instant Pot Beef Stew is a no hassle, everyone loves it, type of meal! I begin by sautéing my meat, onions, and garlic but if you are short on time you can skip right to the cooking. Just throw everything but the potatoes, carrots and celery in the pot and cook for 35 minutes. Sautéing first builds levels of flavor but I have to admit, I don’t always take the time to develop that lusciousness and it comes out nearly the same!
If you are looking for a way to boost the veggies, stir in a 1 pound bag of frozen mixed vegetables at the end (carrots, peas, and corn) for a vibrant burst of color!
By making this meal in my Instant Pot, I save loads of time. It can also be made in a dutch oven on the stove top.
Don’t forget to try my Instant Pot Chocolate Lava Cake! The perfect after dinner dessert!
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Instant Pot Beef Stew
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound beef stew meat
- 1 teaspoon ground black pepper
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoon coconut aminos
- 1/4 cup dried chopped onion
- 2 tablespoons dried parsley
- 1 tablespoon dried thyme
- 1 large sweet potato, cubed
- 1 large gold potato, cubed
- 2 cups diced carrots
- 2 cups diced celery
- fine ground sea salt
- fresh parsley or chives, optional
Instructions
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Preheat your Instant Pot using the SAUTE function on the display panel.
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While you're waiting for your Instant Pot to preheat sprinkle the stew meat with black pepper.
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When the display panel reads HOT add the oil and stew meat to the pot. Stirring periodically, move the beef around until it browns on all edges, about 8 minutes.
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Add the yellow onion to the pot and stir. Let the onion cook down for 2 minutes, then add the minced garlic. Stir for 60 seconds or until the garlic becomes fragrant. Add the vegetable broth, coconut aminos, chopped onion, parsley, and thyme. Stir. Place the lid on the pot and make sure the vent valve is in the sealing position.
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Using the display panel press the CANCEL button. Select the MEAT/STEW button and use the +/- buttons until the display says 35 minutes.
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When the pot beeps to let you know it's finished, switch the vent valve to the venting position, administering a quick release. Once the steam has released and the pressure lock has disengaged, open the lid and place the potatoes, carrots, and celery inside the pot. 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 says 6 minutes.
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When the pot beeps to let you know it's finished, switch the vent valve to the venting position, administering a quick release. Once the steam has released and the pressure lock has disengaged, open the lid and salt to taste. Garnish with fresh parsley or chives, if desired. Serve warm.
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.
This was really good. I personally will use less Thyme next time because I felt it was a little strong. But that’s personal taste. The meat was really tender and the flavor was great. I put some ghee on top at the end and my husband and daughter had a little butter on it and it just brought the flavors all together and gave it a savory finish.
I absolutely loathe peppers–of any color—what is a good substitute for peppers in your recipes?