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Instant Pot Beef Stew

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

Beef stew is a classic cold weather comfort food for many, but it does take some planning and time to slow cook the tough stew beef. Pressure cooking in an Instant Pot or similar device lets you have that cooked-all-day flavor and texture in a fraction of the time!

Another thing we love about the Instant Pot is you can sauté in the cooking vessel. That means we can brown the meat in the same pot the stew will cook in, adding a ton of flavor without dirtying a separate pan.

This recipe doesn't use any flour, making it suitable for our gluten-free friends. It does use wine, but if you'd rather not include that ingredient you can substitute an equal amount of beef broth or water.

Ingredients

Food
Amt
Units
Prep
Notes
2 pound boneless beef chuck roast, cut into 1.5-inch cubes
boneless beef chuck roast
2
pound
cut into 1.5-inch cubes
1 teaspoon salt
salt
1
teaspoon
½ teaspoon ground black pepper
ground black pepper
½
teaspoon
½ teaspoon garlic powder
garlic powder
½
teaspoon
1 14.5 ounce can beef broth (or about 1.75 cups)
beef broth
1
14.5 ounce can
or about 1.75 cups
1 cup dry red wine
dry red wine
1
cup
1 6 ounce can tomato paste
tomato paste
1
6 ounce can
2 tablespoons olive oil
olive oil
2
tablespoons
1 large sweet onion, chopped
sweet onion
1
chopped
1 tablespoon minced garlic
garlic
1
tablespoon
4 medium carrots, sliced on a diagonal
carrots
4
sliced on a diagonal
8 ounces baby bella mushrooms, chopped
baby bella mushrooms
8
ounces
chopped
½ pound red potatoes, chopped
red potatoes
½
pound
chopped
12 ounces frozen peas
frozen peas
12
ounces
12 ounces frozen corn
frozen corn
12
ounces
1 14.5 ounce can stewed tomatoes
stewed tomatoes
1
14.5 ounce can

Method

  1. SEASON THE MEAT. To a medium bowl add beef cubes, salt, pepper, and garlic powder and toss to coat. Set aside.

  2. MAKE THE BROTH MIXTURE. To a medium sauce pan, add beef broth, red wine, and tomato paste and whisk to combine, making sure that tomato paste is completely incorporated. Heat over medium heat and bring to a simmer. Remove from heat and set aside.

  3. BROWN THE MEAT. Select the SAUTE function on your Instant Pot and heat the olive oil in the pot. Working in batches, use tongs to add the beef cubes to the pot in a single, even layer. You should hear a sizzle when the first piece of meat touches the pot. If you don't, the oil isn't hot enough yet. Sear all of the meat on all sides (about 4 minutes per side), taking care not to move the meat around when cooking. Each piece of meat should only be moved when it is finished searing on one side and you are flipping it to another side. Set the browned meat aside in a medium bowl while working through remaining pieces. Do not skip this step! The goal here isn't to cook the meat all the way through, just to brown the outside. The meat will finish cooking later with the other ingredients. Browning the meat adds a ton of flavor to the final dish.

  4. COOK THE AROMATICS. Once the meat is seared and set aside, add the onion and garlic to the pot. Cook, stirring frequently, until the onions are softened, about 4 minutes.

  5. ADD VEGGIES AND RETURN BEEF TO POT. To the pot, add carrots, mushrooms, potatoes, frozen peas, frozen corn, canned tomatoes, and seared beef with any juices. Stir gently to incorporate.

  6. ADD THE LIQUID. Pour the warmed broth mixture into the pot, scraping the bottom with your spoon to loosen any brown bits.

  7. COOK ON HIGH PRESSURE FOR 35 MINUTES. Select CANCEL to turn off the sauté function and secure the lid on the pot, making sure the pressure valve is in the closed position. Select PRESSURE COOK and set to cook on high pressure for 35 minutes. When the timer beeps, allow the Instant Pot to naturally release for 10 minutes, then manually release any residual pressure. Serve on its own or with crusty bread.

Prep time
20 min
Cook time
1 hour 30 minutes (including 1 hour inactive time)
Yields/Serves:
4
Nutrition Information