While checking the sale flyers for my grocery stores last week I noticed that Whole Foods had beef stew meat on sale for $3.99/lb. and I was ALL OVER that. I was finally able to swing by yesterday, the last day of the sale, and pick up some of the beef, along with all the other ingredients to make this amazing Instant Pot Beef Stew.
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
Why Use an Instant Pot?
My Slow Cooker Rosemary Garlic Beef Stew is pretty hard to beat, but I wanted to try making a stew in my Instant Pot because A) it’s a lot faster and B) I can do all the steps, including browning the beef, in one pot which means a lot less dishes to clean. YAY!
Do I HAVE to Use an Instant Pot for this Beef Stew?
Ever since the Instant Pot took the cooking world by storm there have been several other multi-cookers to hit the market. You don’t have to use an Instant Pot for this. You can use any other cooker that has both a sauté and a pressure cooking feature, or just use a plain old pressure cooker and do the browning through deglazing steps in a skillet before transferring everything to the pressure cooker.
OR if you don’t have a pressure cooker, you can use a slow cooker just as I did for my Slow Cooker Rosemary Garlic Beef Stew.
Flavor Profile
This recipe starts similarly to the Rosemary Garlic Beef Stew, but I played around with the vegetable mix, using less potatoes and adding in mushrooms and pearl onions. I also skipped the Dijon and added just a little tomato paste for a more traditional beef stew flavor. This Instant Pot Beef Stew turned out so tender and amazing that my boyfriend said, “Is this healthy? Because I could this every day.” Noted! :)
Instant Pot Beef Stew
Servings 6 (10 cups total)Ingredients
- 1 lb beef stew meat (cubed) ($3.99)
- Salt and pepper ($0.05)
- 2 Tbsp flour ($0.02)
- 2 Tbsp butter ($0.22)
- 2 cups beef broth* ($0.26)
- 1 Tbsp Worcestershire sauce ($0.06)
- 1 Tbsp soy sauce ($0.10)
- 1/2 Tbsp brown sugar ($0.02)
- 2 cloves garlic, minced ($0.16)
- 2 Tbsp tomato paste ($0.13)
- 1 tsp dried rosemary ($0.10)
- 1 tsp dried thyme ($0.10)
- 14 oz bag frozen pearl onions ($2.97)
- 8 oz mushrooms ($1.90)
- 1 lb carrots ($0.99)
- 0.75 lb potatoes ($0.84)
Instructions
- Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
- Place the butter in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don’t stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don’t let it burn.
- Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
- Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
- Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
- Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love Instant Pot Recipes? Check out my Pressure Cooker Chicken and Rice!
How to Make Beef Stew in an Instant Pot – Step by Step Photos
Place one pound of stew meat in a bowl and season with a pinch of salt and pepper. Add 2 Tbsp flour and stir until the meat is coated in the flour.
Add 2 Tbsp butter to the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat (and any leftover flour from the bowl). Brown the meat on all sides. Be sure not to stir the meat too often because this can prevent it from forming a nice brown crust. You do not need to cook the beef pieces completely through at this point. Just get a nice brown color on the outside.
Add 2 cups beef broth and stir to dissolve all of the browned bits from the bottom of the pot. Once everything is dissolved off the bottom, add 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, 2 cloves of minced garlic, 2 Tbsp tomato paste, 1 tsp dried rosemary, and 1 tsp dried thyme.
Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, then cut into one-inch cubes. Add the frozen pearl onions, mushrooms, carrots, and potatoes to the pot. I totally forgot to get a photo of the pearl onions for anyone who is unfamiliar, but here is a link to the pearl onions that I bought. They are small, sweet onions about the size of large grapes. Give everything a brief stir to combine.
Close the lid on the Instant Pot, close the steam valve, then press the “meat/stew” button. This will set the cooker to 35 minutes of high pressure. It takes about 10-15 minutes to get up to pressure, then natural pressure release will take another 15 minutes or so. (Yes, I did paint that “5” on this photo because apparently the numbers on the display flicker at a speed faster than our eyes can see, but slower than my camera shutter. :P )
After the pressure naturally releases, open the steam valve then carefully open the lid. This is what you’ll see. Give it a good stir.
And then it will look more like beef stew! It may seem a bit watery at first, but as the temperature comes down from “molten” to just “really hot” it will thicken a bit. It’s always a good idea to give the stew a final taste and adjust the salt if needed.
And that’s how easy it is to make Instant Pot Beef Stew (or any other multi-cooker beef stew). I highly recommend a good crusty bread to go along with it. I added a touch of parsley for color, but the flavor of the stew is just fine on its own.
This post may contain affiliate links which won’t change your price but will share some commission. As an Amazon Associate I earn from qualifying purchases.
Another winner!
I had no potatoes or mushrooms so I just went crazy with the carrots.
I love this recipe, but who can do all of the prep/chopping in 15 minutes! I need to speed things up, but would probably cut off a finger!
We love this stew recipe! It’s so easy and a household favorite. I like to add fresh herbs when I can. I usually use just a few pinches of sugar. We don’t add the mushrooms and sometimes add a little more broth to make it more soup like. I love serving it with crusty Dutch oven bread.
I remember my dad made your recipe for this a few years ago and everyone loved it! Now being vegetarian, what do you suggest I sub in for the beef? Thanks!
Our Vegan Lentil Stew is the closest thing we have to a vegetarian version of this recipe. The biggest difference is that it is a stovetop recipe rather than one for an instant pot. And since we haven’t tested this other recipe in an instant pot, I hesitate to give you any specific suggestions that may not be successful. I hope that helps! ~ Marion :)
Vegan Lentil Stew: https://www.budgetbytes.com/vegan-winter-lentil-stew/
I have this in my meal plan, but haven’t made it yet. It looks amazing! My question is, how do the veggies not turn to mush with that long of a cook time? I have yet to find an IP recipe where the carrots and potatoes stay in tact and don’t just dissolve. :)
Hi, Julie! The trick is making sure the veggies are cut into larger pieces. Beth suggests a 1″ thickness on both the carrots and the potatoes, which is larger than what you would do for a stovetop beef stew. Since we tested this recipe, it should also be successful for you as written. But if you are still not convinced or think your machine may cook a little hotter/faster than ours, you could reduce the cooking time by 10 minutes, check for your desired doneness, and if needed, cook again for just 5 minutes. (This will help account for the time the stew will continue cooking while the pot is re-pressurizing and an additional natural release.) ~Marion :)
Awesome! I added a little paprika to the beef and 1 cup of red wine to the soup base. It’s a keeper!
I’m an instant pot noob. I used natural release. it was at 30 minutes when i finally got impatient….everything was mush 🙁
I suggest pulling the plug on natural release sooner than that 😅
Hey Bob, that was disappointing for you, but I want to tell you that I have made this numerous times throughout the last couple of years, and I agree it is too long for the veggies to cook. What I do is cook all the ingredients EXCEPT the carrots and potatoes for 18mins, quick release, add them and cook for another 17 mins and do the slow release. I cut the carrots quite thick, as well using yellow potatoes, good size quarters. It’s perfect every time.
Made this stew tonight. Unfortunately I got the Burn message, added another 1/2 c beef broth and it burned again. Finally took the stew out of the IP
and cooked it on top of the stove. I was frustrated having to do this but, I have to say the stew was delicious! I will make it again and add more broth to begin with.
Hi, I’m here, because I am again cooking this absolutely delicious stew, which I have done for the last couple of years, and looking at people’s experiences. I have worked it all out so as to achieve perfect results every time. I used to get the burn message too, and there are two reasons for this. Sautéing in the Instant Pot and stirring in the tomato paste. I now saute the meat on the stove, and I add the tablespoons of tomato paste after everything is stirred in, BUT just allowing the paste to stay where it falls (no stirring) – (also garlic from a jar sinks to the bottom & will bring up the burn setting). As I mentioned to someone else, cooking everything except potatoes and carrots for 18 mins, quick release, add them, cook for another 17 mins, slow release. Perfect. I have made a few other preferential changes too, but I love this recipe.
Beware, tomato paste is the #1 perpetrator of the instant pot burn message.
(I made this statistic up)
Keep it well away from the bottom of your pot! I recommend either stirring it in on the top layer only or leave it on the top and stirring it in once the cooking cycle is complete.
whats the best way to freeze this? I have a vacuum sealer if that helps
I would just divide it into single-serving freezer-safe containers (any type) and freeze. I wouldn’t do anything special. :)
Hi, Beth! I was just wondering what size Instant Pot you used for this recipe? Thank you for sharing your fabulous recipes.
Hi Anne, this was the 6 quart IP. :)
I made this as my first experience using my instant pot duo nova. I was terrified, haha! I only cooked it for 25 minutes and it was perfect. I did not add mushrooms but will consider it in the future, I have just never done mushrooms in a stew before. I was fine waiting for it to natural release after the cook time, like I said I was scared and didn’t want to quick release!
Unfortunately I don’t have an instapot or a slow cooker!
How can I make this with just a plain old pot? Thanks! Looks great.
You could probably simmer it on the stove top over low heat or do it in a Dutch oven in the oven, but without testing it I, unfortunately, can’t recommend a cook time for either method.
I’ve made this a few times and it always turns out delicious, warm, thick and cozy!!! I tend to add whatever veggies I have in the house (carrots, celery, mushrooms, peas, zucchini) and fresh herbs (if I have them). Such a delicious dish!
I’ve made this many, many times over the last, maybe two years now, and still love it. Friends ask for the recipe all the time as well, which is why I’m back commenting as someone else just did this rainy stormy eve ( I think I already did comment once before!) Reading some of the comments here, though, I wanted to add that I’ve had a couple of times where I had the food burn by sauteing the meat in the Instant Pot even though I made sure to scrape, and, as I like the vegetables more al dente, I’ve come up with solutions that work great EVERY time. Now I brown the beef with the flour and butter stove top while I prepare all the spices and liquids into the Instant Pot, as well a diced onion instead of pearl, and no mushrooms… ‘cos, eew… When everything is in the pot, together with the scrapings from the stove top, I dollop the tomato paste on top without stirring it in (as that too can trigger the burn setting) and set it for 17 mins. While that is cooking, I chop the potatoes (usually halving baby ones with skin on) but sometimes quarters of yellow flesh) and the carrots – cutting at that side angle, leaving them medium thickness. After the first 17 mins is up, I quick release and mix in the veg, and set the pot again for 18 mins and allow a slow release when it’s finished cooking. I find this recipe doesn’t freeze very well, so cook for family/friends or have it for breakfast lunch and dinner (well maybe not breakfast) for two days. Works perfectly for me.
delicious
How to convert to a slow cooker recipe? I don’t have an instapot.
Here’s a link to the slow cooker version: Slow Cooker Rosemary Garlic Beef Stew
Hey Team Budget Bytes! You used to have a “Beef and Barley Stew” up that my husband was a MASSIVE fan of. I don’t see it around anymore – any chance I could get a copy?
Yep, I’ll email it to you at the address you used to register this comment. :)
Just made this. I’m new to instapot so I was excited to see you had some recipes. My husband raved about this stew. We will definitely have it again. So easy to make.
Seems so amazing and delicious
Every time I say I’m making beef stew, hubby asks if we can have something else. But he looked at me after one bite and said, “this is delicious! Make it this way every time!” I did make one change; I didn’t have tomato paste, so I subbed 2 T. ketchup. Yum! So good! Thanks for a fab recipe!
We have a large family. I would need to double the recipe or more. I just bought a 10 quart insta pot. Using this stew recipe is it possible to at least double it?
The only complaint I got from my family was that there weren’t enough leftovers! The only change I made was substituting diced onion for the pearl since they weren’t available at my grocery store. Will make again!
The stew was so good my husband asked for a 2nd bowl (just like in that old Foldger’s Coffee ad). This morning I realized I added two cubes of ginger, not garlic. Well, might add 2 cubes ginger + garlic in the future. I also couldn’t find the pearl onions, so just added a sliced yellow. Love the flexibility of the recipe.
Best stew I have ever had. We didn’t have pearl onions so we just used a Spanish onion but it was still incredible.
I followed the recipe as closely as I could and added a bit more broth than stated out of fear that the pressure cooker wouldn’t fully pressurize as I saw in another comment. This one isn’t my favorite, It may be the broth I used or just the fact that I may have added too much. However, my dad quite enjoyed it, and the beef came out nicely. But I probably wouldn’t make again.
After building the recipe in my 6 qt. InstaPot, I never got to high pressure and ended up with food burn.
The Pot was emptied and sure enough there was food burn; so I had to clean the pot and reset. When I checked
troubleshooting the lack of pressure, I discovered the primary cause is due to lack of liquid in the pot. I added two cups additional beef broth, tbsp of beef better than bouillon and re-sealed the pot. After that, the pot worked just fine.
Such a good base stew recipe. I just use chopped onion and sauté after I brown the meat, I then deglaze with a 1/4 cup red wine. I use baby potatoes cut in half and keep the carrots in fairly big pieces. Also add a couple bay leaves. Once the NR is done I add some frozen peas and let cool a bit. Delicious.
Thank you Cheryl!
Hello, I have an instant pot 3 quart mini. Can you tell me how to adjust this recipe for the 3 quart size instant pot?
Unfortunately I’ve never cooked with an IP mini, so I’m not sure if any special precautions need to be taken when scaling the recipe down to that size.
I’ve made this in a mini Instant Pot and didn’t substantially alter the recipe in any way. I just eyeballed how many carrots and potatoes I could add to keep the stew at the max line. It always comes out delicious.
Thanks for sharing Susan!
I have made this multiple times, as it’s delicious. Like some recipes, this is a great starting point, and it has the flexibility for more or less of any of the ingredients – just make sure to scrape that bottom with a good wooden spoon, and be thorough – you don’t want to be caught on the BURN. Fragment sentence, but good advice – Veg does tend to be soft, but like other comments say, it’s your preference, adjust the time, but meat may not be as tender.
Mad this recipe tonight, and it was excellent. One comment is that we could have gone with 30 minutes of pressure cooking and a quick release. As is, the vegetables were a bit too soft.
I have made this recipe several times, it always turns out delicious!!
I made this a couple times for pot lucks and then brought something other than this stew to a pot luck and people asked for the beef stew. Thought people might get hoard of it and I got a huge NO WAY!!! Great recipe actually the first thing I cooked in my instant pot!!! Stew so full of flavor.
I couldn’t find any frozen pearl onions, will using unfrozen change anything? And do you chop the onion? I’m just confused about putting a whole onion into the stew
If you have fresh pearl onions it shouldn’t be any different (and no chopping because they are small). If you are talking about a whole fresh onion, yes, you should chop it. :)
I’ve made this several times. I often use more meat than the recipe calls for & I use any veggies I have available. It is SO GOOD and so filling! I like to use Penzey’s beef broth for a really beefy flavor.
Made this last night! Meat and veggies turned out very tender! I omitted the mushrooms as I am allergic. Used a chopped up red onion since I had an almost whole one left from another recipe :)
I also used 1 pound of baby carrots because I love them!
For the NPR, I did about 25 minutes and then QR the last bit. Will definitely be adding to our dinner rotation!!
If I can’t find the frozen onions, but I already have some onions on hand….what would a good substitute be? Thank you!
I would probably just dice up one onion and use that. It’s less volume than the whole onions I used here, but the flavor will be more potent because they are chopped and yellow onions are stronger than pearl onions.
Hi there! I have a question. I made this today and while the flavor was yummy, the carrots and potatoes were very mushy.
Before I made it, I thought the time might be a bit too much, so I set mine for 30 minutes on high and natural pressure release. When it was done cooking, the pressure released naturally, but after 25 minutes it still wasn’t done releasing so I released the remaining.
In order to avoid the mushy veggies next time, would you suggest I lower the cook time? Or should I release the pressure right after the cooking is done maybe? I’m new to cooking with a pressure cooker, so I’d love some feedback. Thank you.
The vegetables will still probably be pretty soft if you do a quick release (I like my veggies soft and the way they break down and thicken the stew), but there is another option. You can cook the stew first for 20 minutes without the vegetables, do a quick release, add the vegetables, and then cook again on high pressure for 15 minutes. You definitely want a full 35 minutes to make sure the beef gets nice and tender. :)
I love the recipe. It was the first thing I made as a single guy enjoying the kind of meals I find online from people like yourself and finding a whole new wholesome world of cooking with the Instant Pot instead of chucking a frozen pizza into the oven. I am making it again today, a month later, but I note when I pressed the stew button, the time came up as 45 mins and not 35. I have adjusted it down to 35mins. Not sure if I manually set it to 35mins the first time or not. Also, I have the ‘more’ button pressed as opposed to your pic here that shows ‘normal’, hopefully it won’t overcook the veggies, and again not sure if I manually did that the first time either. Great recipe, though, I have passed it onto my single friends. Thanks!
Have you doubled the recipe? If so is 35min enough or should I go longer. Thanks!
Unfortunately I haven’t tried doubling the recipe, so I’m not sure. Just make sure you don’t overfill the pressure cooker, as that can be quite dangerous.
I hardly ever comment on recipes that I have made that I found online but I had to comment on this one. This was a life changing beef stew. It has so much umami to it and is so incredibly delicious. I accidentally added too much sugar to it but sorry not sorry. This is a perfect quick and easy winter’s meal. I will definitely be making this again. So delicious.
Thank you for giving the recipe w/o having to go to various places. Will do it this week.
Hey thanks it’s cooking now. Are we supposed to leave the pot on while chopping the potatoes and carrots etc? This would take a couple minutes and I set mine on warm so that the broth didn’t boil away. Excited to taste soon!
Can I make this with frozen stew beef by adding a bit more time?
That seems like it would work in theory, but I’ve never tried that so I can’t say for sure.
When I set it on Meat/Stew for 35 minutes, after five minutes or so it says “burn.” I’m not sure what’s causing that. Anyone have any thoughts?
Apparently the “burn” warning is a new feature that they didn’t have on the IP back when I got mine. :( Definitely make sure ALL of the flour is dissolved off the bottom of the pot after you add the broth. If there is anything stuck to the bottom it will probably cause it to flash that warning.
Just made this tonight and it is AMAZING!! Thank you for sharing!
We love this stew, and so many other recipes of yours that are staples in our house! I’d like to make this for a dairy-free friend. Can I replace the butter with an equal amount of olive oil?
Also wanted to add for anyone interested – we prefer it a bit thicker so I add a cornstarch slurry at the end.
Yes, you can substitute olive oil here. Butter is better, IMHO, but oil will still work. ;)
Thank you for this, it was delicious!! How long would you say it keeps for in the fridge? And the freezer?
Thanks!
In the fridge I’d stick to about 4-5 days, in the freezer I usually limit things to about 3 months. There is no hard line, unfortunately, because so many factors can influence how long food lasts, and usually it’s a slow decline in quality rather than simply going from “good” to “bad”. :)
I followed your recipe but the stew burned in the Instant Pot. I’m finishing it up on the stove. I’m not sure what went wrong.
Re: Stirring – Never mind! :D The reference isn’t under the picture, but it is clearly stated in the recipe we print. Thanks! Going to make it now!
Thanks for pointing that out! I’ll fix it in the step by step photos. :)
Not to be silly, but do you stir all the ingredients that you layer in on that last step before cooking, or do you only stir those after the cooking is finished. All the other steps specifically mention stirring, but this step does not, and the picture shows it unstirred. Thanks!
Excellent recipe!! My first one I tried in a new Instant Pot. Not disappointed! !
This stew is so good. It’s probably the best beef stew I’ve ever made, and I’ve tried a lot of recipes. The only changes I made were to omit mushrooms, half the amount of onions, and use a few extra carrots and potatoes. In a pinch you can skip sauteeing the beef. I also like to use frozen pre-sliced carrots to make this quicker.
This is seriously the best beef stew I’ve ever had, and I don’t say that lightly. Thanks so much for posting this recipe!
How many quarts is your instant pot? 3, 6, or 8?
I have the 6 quart model.
I have made this several times. I dont are for onions or mushrooms so I dont put them in. I’ve used whole baby carrots, halved baby carrots, and sliced carrots. (I like halved the best) and new potatoes. I’ve also used bison stew meat. I live in denver and did not adjust the cooking time. I slice up celery and put it in after the stew is finished and pressure released so they dont get mushy. I’ve made this at 1 ½ and double in a 8 cup instant pot without problems.
I am excited to try this. I love your other beef stew recipe. I will be leaving out the mushrooms tho. Do i need to many any adjustments to the broth amount?
Nope, you shouldn’t need to do anything else differently. :)
Could you tell me how long to cook this on a traditional stovetop?
If you double the recipe, do you increase the time?
You don’t need to change the programmed time on the machine, but it will likely take the machine longer to come up to temperature and pressure, and again to lower after it is cooked, so the total cook time will naturally be longer. Also, make sure that if you double this you do not go over the maximum fill line in your IP. Doing so is not safe.
I made this last night and used a large russet potatoe but in 1 inc pieces and they were gone even I opened the pot. Good flavor but no potatoes. What did I do wrong?
Made this tonight and it was a success! I used a Spanish onion and cut it up into small pieces, I also diced up a turnip and added that as well.
I used garlic as well as garlic powder which turned out to be tasty!
Overall a solid 4 * recipe! I just bought my instant pot today so it was a great one to start with :)
Another 5 star recipe!! Super tasty and 3 pick eaters approved! Meat was super tender.
Can you make an “Instant Pot” tag? It looks like this post has a lot of great ones but no instant Pot one and it would be awesome to be able to easily group all of them!
Well, I only have a couple recipes so far and unfortunately I don’t really plan on making more. :(
Oh no! Why not??
I only have russet potatoes, will this still work?
Yes :)
Very tasty doubled the recipe in my 8 qt instant pot. Modified slightly. Sauteed 2 onions removed them then browned the 2.5 lbs of chuck roast cubed in two batches. Deglazed plan witb 3/4 c of red wine making sure all the bits were scraped from the bottom and sides. Allowed wine to reduce slightly. Then added the broth which iwas made with 1 1/2 Tbsp of better than bouillon paste with 3 1/4 c of hot water for broth. Doubled the spices and sauces ( and used low sodium soy sauce).
Made this last night, and have a few thoughts! As written, the 1lb beef wasn’t enough for a hungry family, so I might double just the meat next time. Also, I used russet potatoes b/c that’s what I had on hand. Mistake!!! They turned to mealy mush in the IP, and absorbed all my seasoning. So….don’t use ’em. But otherwise, pretty easy enough to throw together. Not something to do on a rushed weeknight, but good for a weekend meal.
Can you cook dumplings in the stew at the same time?
That would probably overcook the dumplings. I’d suggest cooking the stew first, then switching to the sauté function to keep the stew simmering, and then add the dumplings.
I loved this recipe!!! I am not used to cooking red meat and this instant pot made it so easy for me! The beef was so moist and delicious. My husband and son loved it. I especially loved how inexpensive the ingredients were. Some advice I would have for those who are new to the instant pot or cooking in general, would be the question I had when I made it (due to inexperience) After I put the potatoes and veggies in the instant pot, I noticed that the broth didn’t cover everything. Don’t worry! It’s supposed to be that way. When it’s done it all going to level out. I will definitely be making this again.
will this fit in a 3qt duo mini or do you think i need to cut the recipe in half? thanks!
I made this for the first time about a month ago and it turned out so good! We’re having it for dinner again tonight. Thanks for sharing!!
I’ve made this stew twice (double batch which JUST hits the max fill line in the IP) and my husband and I love it! So flavourful, especially the next day. Husband won’t eat mushrooms, so added green beans instead. Thank you!!
This was totally yummy! Everyone in the family loved it. I didn’t have beef stock so I used chicken stock, but it was fine. I will be making this again.
New to instant pot. Made this as our first dish. Huge success as my husband and two boys loved it. Thanks in search for more great recipes for the instant pot. Yum,,,
If I double this recipe, do I need to adjust the cook time? Thanks!
First, make sure you don’t exceed the maximum fill line in the pressure cooker. With more ingredients in the pot it will likely take longer for the pot to come up to the proper heat and pressure (and longer to depressurize), but once it’s at the correct pressure the cooking time is the same.
I’ve made this a few times. I replaced 1/2 cup of the beef broth with red wine and it tastes just like Julia Child’s beef stew!! Thanks for the recipe!
Can I double the recipe and cook it all at once? Do I need to make any adjustments to the recipe or cooking time? Is it too much for the IP?
I don’t know that it would all fit without going over the maximum fill line. If you were able to fit it all without going over the maximum fill line, it would probably take longer to come up to pressure, and longer to depressurize, but the actual cook time once it’s up to pressure (the time you set the cook timer for) would be the same.
You WILL need an 8qt to double this recipe. I just barely barely fit everything at the maximum line.
Thanks for updating with that info!
I’m new to the Instant Pot game and only purchased one about three weeks ago. Love it! Anyhow, this recipe was a HUGE hit. I’m vegetarian but made this for my non-vegetarian husband last night. He LOVED it. I rely on him to be taste tester and adjust seasoning at the end – and he said it was perfect as is/no adjustments needed. I did follow your tip and made the broth from Better than Bouillon. Thanks so much for such a fab recipe!
I made this stew tonight and we enjoyed it. I doubled the recipe as that’s the amount of beef I had.
I will bookmark this stew and make it again.
Thanks
Betty
Did you have to adjust the time since you doubled?
I have to say this is the best beef stew I have ever made! The flavor is incredible and the meat came out so tender. I will be making this beef stew again and again. I love my Instant Pot!
This is a household staple! Hands down fav IP recipe. Super yummy with yams. Question. I want to make it for my birth team post baby at my home birth coming up soon. They request a hearty meal. This fits that! Could I freeze it after coming, and how would I go about about reheating? I need something I can prep ahead of time and freeze… that’s simple for someone to dump in and press a button. Not to cook on the spot, because we can’t predict birth… and my b husband can’t cook ;)
You can freeze and reheat this, but keep in mind that the vegetables will break down a bit more and the stew will get thicker. If that’s okay with you, you’ll probably enjoy it. :) I would suggest freezing in single serving portions for easy reheating. You can either reheat in the microwave or in a pot on the stove (over medium low, stirring often).
We are at about 7000 ft altitude, so I added35 min x 1.3 = 45 min. We will see
Just came to chime in about adjusting time for pressure differences. A pressure cooker will control the pressure inside the container so adjustments are unnecessary.
Incorrect. Pressure cookers add pressure above atmospheric pressure. At higher altitude atmospheric pressure is lower, so cooking time must be increased to account for that. The usual increase after 2000ft above sea level is 5% for every 1000ft.
Just came to chime in about adjusting time for pressure differences. A pressure cooker will control the pressure inside the container so adjustments are unnecessary/detrimental
Made this tonight as my first time using the IP! At 20 minutes got the burn notice! Used quick release and stew was done & it was delicious. Lastly, I used 3 cups of broth using bullion cubes! Will make again but cooking time must be adjusted! Thanks for the recipe!
I cooked the recipe as is but added a few more spices and peas. No issues. Did the high pressure for 35 minutes came out delicious. This is the second time making it. My family loves it.
I have a hard time believing the author of this recipe cooked it following their own instructions using an Instant Pot, unless it was broken. 35 minutes pressure cooking on high in my IP will reduce the stew meat and carrots to mush, and disintegrate the potatoes. I brown the meat in a skillet for 10 minutes, add the meat and the rest of the ingredients to the IP, then pressure cooker on high for 12 minutes. Huge difference.
I cannot agree with you more. I’m so happy that I took out time to read your comment because I cooked it to exact perfection in 12 minutes. I can imagine not only pulverizing everything but completely torching the inside of that pot with burning if you go that long.
Hi,
I followed the instructions to a tee…and mine came out perfectly!
I did cut my beef into cubes about 2 inches square and same with the potatoes.
Perhaps if the veg and meat is cut small it would overcook.
The potatoes were not mushy and then eat was done to perfection.
I followed the recipe and my stew was way over cooked. Mushy veggies and dry meat. Next time I will try only 20 minutes.
I followed the recipe except no mushrooms and I deglazed the pot with 1/4 cup white wine. It was delicious. It was a hit for everyone.
This is my new go to Beef Stew recipe! First time I made it, it was a hit. So tasty! This one is a keeper, just the way it is!
I tried this tonight and was a little disappointed. I followed the recipe accurately, but it burned on the bottom and there was not enough liquid to qualify it as a stew. I would increase the broth quite a bit.
Fail! I followed the recipe and the instant pot reached pressure and then read “burn”, not once but 3 times. After the first time, i dumped everything out into a pot and scrubbed all the “burnt” bits off the bottom. This has been a 2 hour ordeal and I’m ready to order take out Chinese!
For future reference, if you decide to try this recipe again, once the beef is browned and the stock has been poured in, get in there with a rubberized spatula and really stir/scrape at the bottom (that’s why the rubberized, both because it’s better at getting everything up and won’t scratch the inner vessel) until you don’t feel anymore ‘bumpiness.’ Sometimes it takes a fairly significant amount of pressure, and it’s quite ‘sloshy,’ (luckily, the inner vessel is pretty deep!) but it does eventually come up into the broth. It’s a step that you really can’t skip or do just halfway, otherwise the IP won’t come up to pressure properly and the heat will scorch the flour bits into place instead if it thickening up the stew.
Hope you can make it work for you one of these days. This has turned into one of our favorite recipes at my house.
So delicious! I added onions and used turnips instead of potatoes and fresh herbs (2 tsp ea) instead of dried. Thanks for the incredibly tasty recipe!
Very delicious! perfect for the cold winter weather we have been having. My husband who doesn’t really like stews actually loves this. However, it didn’t come out very pretty. Carrots were so soft that they fell apart very easily. Same with my potatoes but I had to use what the DoD commissary had…. Which were Japanese potatoes (smaller and very starchy… Yes I live overseas). We also had NO pearl onions at the commissary so I used a little less than 1 tbls of onion powder. This substitution worked out fine! Also had to use less mushrooms… They are $8.99 per lb. But that came out fine too. Next time I may do what someone else mentioned which was set aside at least some carrots and potatoes so they don’t get too soft.
Tried it tonight for supper. Turned out great! Only thing I would do different next time, is to add less liquid. Maybe try cutting it down to 1 cup or maybe one and half? When i think of stew, It should be a lot thicker! Other than that, the flavor was awesome!
Looking forward to making this recipe and getting future recipes :-)
I did it exactly as the recipe says…it tasted great…but burned on the bottom..not sure why…first time I used the pot…
Delicious! Thank you for the recipe! It’s a keeper.
I followed the instruction to the letter and the stew came out perfect.
I made it following the recipe, except for two things. No mushrooms and put carrots aside. Set the timer at 37, did a quick release, added the carrots, then set it for 5 more minutes. It was perfection.
I have the Instant Pot Ultra and it keeps saying BURN…….. So frustrating….
FANTASTIC! best stew I’ve ever made. I agree with the others….if you want a thicker “gravy” lessen liquids or use a thickener. My family loved this so much that after dinner, I made the whole stew again for another meal!
Cooked up a batch last night and it is very good. I added some extra spices and Worcestershire to the final product to kick it up a notch. I really appreciated this recipe, pictures, and comments from others. I agree with an earlier comment that the carrots came out a little mushy for my tastes and I will be adjusting the recipe to deal with that. Thanks everyone!
Why can’t I PRINT this recipe?
The print button is right under the thumbnail image on the recipe card. It will open the recipe by itself in a new browser tab so it can easily be printed.
I really wish the recipe would have mentioned at the beginning or in the ingredients that the meat should be cubed. I just bought some beef round at the store, didn’t know that stew meat was different! I didn’t find out until I scrolled all the way to the bottom and saw the pictures, and the stew is already all in the cooker. Hope it still turns out!
Made this with only a couple changes. I doubled the beef (feeding three boys) and therefore doubled the flour. Everything else I kept exactly the same. I have a 6QT Duo Instant Pot and cooked on high pressure for 25 minutes, then NR for 20 minutes. It came out great! Next time I would add a bit more salt, but the soup was thick and yummy! I think that doubled beef and flour helped thicken it up in the end… I’ll be making this again using that time adjustment!
4 stars only because it could use a little help with overall flavor — but I still recommend it! Very kid friendly too :)
The flavor was very good with this recipe. At 35 minutes for cooking, however, I thought the vegetables turned soggy. I would try to cook at maybe 25 minutes for added texture to the carrots, mushrooms and potatoes. If you like your stews more stewy, less like soup, you may lessen the liquids or add a thickener. You’ll find that the leftovers taste better!
Thank you for sharing this recipe. I made this tonight as we were experiencing an exceptionally cold wintry night. I pretty much followed the recipe, except I used 2 parts beef broth and 1 part chicken broth. The reason being is to avoid high amounts sodium. Unsalted chicken broth is widely available whereas unsalted beef broth is very rare. Overall, the flavor is subtle, yet rich buttery flavor. I did add an essence of demi-glace for richer flavor to pair with the Jordan 2014 Cabernet, which pared beautifully. I must confess, I cooked the carrots separately to my preferred doneness as I had a feeling that it was going to get overcooked in IP. Worked out very well as I added once IP was done. Subtly rich, overall well balanced flavor. Merci.
What about using sweet potatoes unstead of regular potatoes?
You could do that. :)
made this the other night. doubled the recipe and added a few more potatoes, fresh Rosemary and some left over purple cabbage for color. my wife and grandkids thought it was awesome. the stew was thick and very good.
I loved it. Very flavorful. Thanks!
I left out the mushrooms because my husband hates them, and I was out of Worcestershire sauce, but other than that I followed the recipe pretty closely. It was really good. I think next time I’ll do a quck pressure release so the vegetables are a little firmer (the onions were falling apart, and I always think they’re the best part of a stew) and stir a cornstirch slurry in so the liquid’s a little thicker. If I do a quick pressure release, will the meat still be nice and tender?
Thank you for this! I looked at about 10 recipes for IP beef stew before realizing that the Budget Bytes version would be the clear winner, as usual. I’ve never had a recipe fail when cooking one of your offerings.
Very tasty, but my carrots turned out way too mushy. I will try it again, but maybe do a quick pressure release instead.
Raves all round! Came out a bit watery, but my brother in law loved it so much he drank the juices from the bowl.
I made this tonight (doubled). I left out the onions (by accident). It was a HUGE hit! There is none left!!!
Do you think I could make this in a 3-quart IP?
Unfortunately I don’t think that it would fit in that size. :(
I love this recipe. I am a big fan of beef stew. I made it as shown with one change and one addition. Instead if the butter I used extra virgin olive oil. I recently survived a heart attack and butter is something I’ve had to cut out. I also added 3/4 of a cup of cabernet sauvignon. I know it isn’t for everyone but if you like to use wine in your cooking the cabernet adds a great richness and depth to the flavor of this recipe. This was the first thing I made in the Instant Pot and I guarantee it will be repeated.
What size Instant Pot did you use?
6 quart
My god: an apotheosis of perfection! A near perfect meal…and so easily made in the Insta Pot. I am now going to try your other recipes. You have won me over.
Just made this on a rainy night last night. Doubled the recipe for leftovers and it barely fit in the pot! Very tasty. Will definitely make again.
If I double the recipe should I add more cooking time?
No, the IP will likely take longer to come up to pressure and depressurize, but once it’s there the cooking time needed will be the same.
Imade this tonight & it was outstanding! I doubled the recipe, added some chopped celery & added a little wine to the broth. I accidentally forgot to add the rosemary, but it was still delicious. The meat melted in our mouths, the vegetables were tender, and the sauce was flavorful but not too rich. The sauce came out a little thin (maybe because I was in a hurry to feed hungry children so I quick released the IP pressure) so after dinner I made a roux with the stew liquid, flour & butter & then addd it back to the pot. Tomorrow’s leftovers will be even better. This is by far my biggest Instant Pot success. It came together quickly, didn’t make a huge mess in the kitchen & certainly didn’t feel like a Monday night meal.
I have a stew recipe using 3 # meat, 5 carrots, celery,4 med potatoes 3 Tblsp tapioca.
One lg can tomatoes 1 Tblsp salt
And a bag of frozen peas.
No browning of meat but in oven
250 degrees covered 5 hours.
If I put in instant pot should I add a cup of beef
broth too. And use soup/stew 35 min?
I’m not sure. That’s something I’d have to test first. While I use my IP on occasion, I’m unfortunately not an expert (yet). :)
I made beef stew in my Instant Pot but found the potatoes and carrots to be mushy. It has been suggested that I use a different kind of potato (such as red or baby potatoes) and cut my carrots larger. It has also been suggested that I cook the meat first, then add the veggies and cook on high another 5 minutes. Also, I found browning the beef in the IP to be a huge pain in the you know what, so I will just brown in a pan next time.
How long does it take the stew beef itself to cook without the veggies? I think I had it on for 20 minutes and another 15 NR. When I released the pressure and opened it up it was still boiling.
I would keep the cooking time the same for the meat as I have listed for the whole stew, then just add an extra five with the vegetables after. The meat won’t over cook, it will just be super tender.
I made this tonight and it turned out wonderful. Question – How long should it take to release the pressure? I waited 45 mins and then just released manually.
It really depends on a lot of factors, including the ambient room temperature, so there’s no set amount of time. If mine takes longer than 20 minutes, I usually release it at that point, too. :P
We have made this recipe on several occasions and would recommend it as written. It also stands up well to additional ingredients and minor modifications.
This stew was absolutely excellent. My husband couldn’t get enough. Another first time user of the instant pot. Thank you for the easy step by step walk through. Look forward to the next go around.
Great flavor! The only question I would have is: my meat wasn’t as tender as it is when I use my slow cooker. So…I’m thinking either I need to cut stew meat into smaller pieces -OR- maybe the beef wasn’t that great -OR- maybe I sautéed it too long (or short). Any thoughts?
My guess would actually be to add five minutes or so to the cooking time. It’s amazing what a little extra time can do to break down those connective tissues and make them all tender.
Turned out great!
At age 60, I have made a lot of stew in my day. But I must say this is one of the best I’ve ever tasted!
The only thing I did, after it was done cooking, was to put it on saute and then I added a slurry of 2 tsps corn starch, plus 1 tsp unflavored gelatin in 3 TBSP of cold water. Then I added slurry to boiling stew, while stirring constantly until the stew was thickened. It needs constant stirring to avoid burning the bottom of pan.
This will be my go-to Electric Pressure Cooker stew recipe from now on. Simply delicious! Thank You!
Hi I made this beef stew tonite, and it was the first time i used my instant pot. It was a success!! I did not use the mushrooms, however but I did chop up some celery. Other changes were after the flour stew meat was browned I removed it from the pan and deglazed it with some red cooking wine, then returned the stew meat. (I was concerned about the pot getting yucky). Then I followed your recipe using the stew pre programmed button, and watched what occurred. I did a quick release as ppl in my house are hungry.. lol… it came out great.. I have the 6 qt but now I’m thinking shoot, maybe i should have gotten 8 quart!! I am used to leftovers.. i will use this recipe again. It cooked for about 35 minutes and everything was perfect… I just hope I can find more recipes for using the instant pot (I HAD TO HAVE IT LOL)
I enjoyed this stew as well thank you. It was my first experience with an IP and I appreciated your clear steps.
The potatoes don’t get mushy ? I would’ve thought that the meat and the potatoes would have different cook times .
They do, and that helps thicken the stew. I guess that’s just the way that I like my stews to be. :)
i did not find my potatoes that mushy, yes they were soft but I do not care for hard potatoes anyhow .. they weren’t mushy though ….. I cut them a bit bigger than i usually do.
Made it per recipe but when it started to cook, the BURN indicator came on. Dumped it out, cleaned the pot, poured it back in and started over, in five more minutes the BURN indicator was back on. The third time the BURN indicator came on I threw it all in a casserole dish and just put it in the oven. How o you keep it from burning?
My IP doesn’t have a burn indicator, so I’m not sure what might have been causing that to go off. With all of that liquid in the pot and if you dissolve the browned bits off the bottom after adding the broth, I’m not sure what could even be burning.
Other blogs say not to use flour on meat, and that tomatoes will cause same problem. I stirred mine rather than leave all the vegies on top, and that might have been a problem as well. Smells good but might have to finish in oven. I stirred it and restarted pressure, and am waiting to see what results!
Was that while you were browning the meat on saute or after putting all the ingredients in and starting the pressure cooking?
I’m having the same problem… SO FRUSTRATING… not really sure what to do now
Did you de-glaze the bottom of the pot after you sautéed the beef? If you left bits stuck to the bottom that can cause the burn indicator to come on.
I have the SAME problem. I think it’s the flour, it’s just settleing and sticking to the bottom. Super frustrating. Followed resicpe exactly and I DID de-glaze. Dumped the contents, cleaned the pot, tried again and got the burn signal again. I have the InstaPot brand. I’m going to try the recipe again without the flour and see if that changes it. Currently have it on the slow cooker setting and it’s not giving me the burn message. So we’ll see!
This was very good! I added a little extra beef broth because I threw in celery and used an entire yellow onion instead of the pearls. Very good taste, thank you!
Delicious! i doubled the recipe and still used 35 mins high pressure on stew. Perfect!
This was so good!!! Thank you so much! If it helps anyone else, the substitutions I made because of what I did/didn’t have in my pantry were: sweet potato instead of regular potato, a large sweet onion cut up instead of pearl onions, Tamari instead of soy sauce, maple syrup instead of brown sugar, and mostly coconut flour instead of regular flour. I imagine this still tastes pretty close to the original recipes, and it was outstanding! Easy for my toddler to eat too. This will be on our winter rotation for sure.
This is the BEST beef stew. I did use sirloin tips and then followed the recipe. I forgot the silicone seal and didn’t pick up on it until the end. I checked the stew, it was done. Really like this!!!!
I made this tonight — my first IP attempt — and my family loved it. Thanks for the recipe and clear, easy-to-follow directions!
Very tasty recipe and the first meal prepared in our new Instant Pot. Definitely deserves five stars.
Disappointing
What was disappointing about it, can you elaborate?
I am cooking this now and noticed that the steam valve wasn’t fully closed until I had about 20 minutes left to cook it. I’m wondering what I should do? Should I just see how it comes out after the steam valve releases and cook it for 15 more minutes if it isn’t done? I’m a challenged cook here so would appreciate any advice :)
That’s weird. The timer on the IP shouldn’t start counting down unless the steam valve has closed. I’m not sure how that would have happened.
Mmm wow, this is DELICIOUS! I was a little worried I wouldn’t have enough broth that I’d like so I added some more along with some salt and pepper. Man, it’s good!
This made the best beef stew that I ever made!!! Thanks! I added Hungary Paprika and a little Ceyenne pepper and they gave it a little kick!
This is one of my all-time favorite Instant Pot recipes. I’ve been using my IP at least twice a week for the past 3 years, so I feel pretty competent, and seasoned enough to say that many recipes out there are not really tweaked correctly for pressure cooking. This one really does! The technique is spot on and really showcases the things that are great about the Instant Pot – starting the recipe off with saute mode, and then pressure cooking a cut of meat that would take so much longer with other cooking methods. And then there is the flavor profile! I never would have considered rosemary, thyme, soy sauce, brown sugar and Worcestershire sauce, but wow. I don’t usually even like rosemary, but it’s fantastic here. The tomato paste adds so much rich background flavor, to boot.
Anyway, just a vote of confidence, and a big thank you! This one is going into freezer containers as my Yankee Swap gift for our family exchange tomorrow. Our theme is “consumption” this year because no one needs more socks or flashlights, and I am 100% sure it will be much appreciated as the lucky winner takes this to work over the next few weeks. :)
Something must have gone wrong. I followed all directions but carrots were hard and meat not tender. Maybe it didn’t seal and pressure cook? I heard steam coming out of pressure valve despite it being on “Sealing” not “venting” I tried adding 10 min cooking on high pressure twice. Pot worked fine for brown rice last week. Weird.
Yes, it sounds like it didn’t seal properly. I’ve had this happen once or twice. What you want to watch is that little silver button on top that floats up and seals the steam closed when it gets up to the right temperature. Once in a while my silver button has gotten stuck and steam was pouring out the entire time. I find that if I giggle it with something long like a chopstick it will unstick, float up, and seal the pot, allowing the pressure to build.
Boyfriend took over the Instant Pot tonight for this one. We also added 1/2 can of beer to help tenderize the eye of round steak we used. Turned out delicious!
This was a tasty recipe but my potatoes and carrots came out mushy. :( what did I do wrong?
That’s the intended outcome for this stew. The softened vegetables help thicken the stew.
Canadian cooks – does anyone know where we can find frozen pearl onions?! I’ve never found them this side of the border. We have healthcare but no frozen pearl onions :)
Hahaha I’d take healthcare over pearl onions any day! :) Sometimes I see them fresh in our produce department as well, but if you can’t find them you can just dice a regular onion.
Can you freeze this?
Yes, you can freeze this. :)
Great recipe. Always searching for recipe that will taste like what my mother used to make. Close. Will definitely be making again.
Planning on trying it. Made roast chicken tonight. Was delicious.
will you share your recipe for Roast Chicken? That sounds yummy!
This may be a stupid question but when you say “close the steam valve” do you mean to keep the quick release valve up and sealed? My InstantPot is new and I don’t know the lingo!
I answered it for myself. On my new pot, the steam valve automatically closes when it is on high pressure! This was really terrific. I couldn’t find pearl onions, so I just used a regular one. Meat was tender and the stew was so flavorful!
Yep, I meant the knob that you turn to go from just steaming or slow cooking to actually pressure cooking (the one that closes off the opening). The little silver knob that automatically closes once it reaches pressure would be the float valve (because it “floats” up from the pressure). Glad you figured it out! :)
We have a 6 qt instant pot. I can’t tell what size you use in your demo, so don’t know if I can increase the recipe and still get it in my pot. So, how many quarts does your 6 person recipe require?
My IP is the 6 quart model as well. :)
Will the 6 qt model handle servings for 8 or 10? I just read that for high pressure, you shouldn’t fill it more than 2/3 full. Your recipe says the servings for 6 makes 10 cups, or 2 1/2 quarts. If the 2/3 max is correct then I could increase this to 4 quarts, or slightly below 10 servings.
I’m not a cook, so I may be way off on this. But does it sound reasonable?
That math sounds reasonable, but I can’t say for sure how much will fit. The size of your potatoes and beef roast will vary slightly, so doubling may be cutting it close.
I just doubled the recipe and it fit fine. I have the 6qt I believe. Haven’t tasted it yet, and was a bit harder to stir the meat evenly. But otherwise was fine.
Love this recipe. Do you ever add wine?
I don’t usually have any on hand, but you certainly could! I would add it after browning the beef, but before adding the broth. Use the wine to dissolve the browned bits off the bottom of the pot.
This is in the Instant Pot right now! I can already tell that it will be delicious. Thanks.
Fantastic recipe! Came out perfect. I doubled the recipe and deglazed with red wine before adding the broth. I also finished off by adding green peas. Highly recommend this.
Great tip!
When you double a recipe do you need to add more time?
The instant pot may take longer to come up to pressure, and to depressurize after cooking, but the actual cooking time at high pressure will remain the same. :)
This was only the 2nd time I used my Instant Pot and this was by far the best beef stew that I have had and/or made. I will definitely make this again but I think I may tweak it a little the next time I make it to suite my families taste,
This was great! I doubled it and my family loved it. I sautéed the mushrooms before adding it to the pot and added 3/4 cup of red wine to deglaze the pot with the broth. It was perfect. Next time I may add a 1/2 pound more meat and a few more potatoes. Thanks for the recipe. It’s a keeper!. I have an 8 qt. instant pot.
This is a very good basic recipe – dusting the meat and browning in butter (and yeah, don’t stir too often) is excellent! Deglazed with some left over wine, added all of the other spices and mushrooms but left the veggies out ( I like them al dente). Pressure cooked meat / mushroom for 25 minutes, then quick release, then threw in chopped vegetables – carrots, green beans, plus extra garlic and bay leaf and spices (they cook out otherwise) – cooked under pressure again for 5 minutes. Quick release again, threw in frozen peas. Tossed fingerling potatoes in convection microwave with plenty of onions and garlic for 14 minutes – they tend to be too mushy if cooked in the IP for more than 8 min.
Takes a bit longer since the Instant Pot has to come back to pressure, but all in all about 45 minutes, most of which is spent with a glass of wine in the living room. BTW, the Sautee setting is actually low, regular and high – use the “adjust” to go from regular sautee to slightly hotter.
Will this work for the mini?
I just got a mini IP too. I think we will have to cut the recipe down. This says it makes 10 cups of stew and the mini has a 12 cup (3 quart) capacity. It is going to be too full since you are only supposed to fill the pot 2/3 of the way (9 cups).
This is the first meal I’m making in my Instant Pot I bought on Black Friday. It smells good.
Made this for dinner last night, it was quick and easy and oh so very good. Will definitely make it again!
I made this yesterday and all I can say is wow! Delicious! the only thing I did different is added parsnips. Thank you! This is a keeper.
I just hit the Meat/Stew button and it already smells fabulous!
Thanks for easy instructions!
Made this for supper last nite.
Enjoyed it immensely.
THis soup taste so good, My hubby with picky palate loved it.
This was amazing!!! Huge hit!
This was amazing! Exceeded my expectations.
Could this recipe be doubled in an 8 quart Instant Pot?
Hmm, honestly I’m not sure if it would fit. My 6 qt pot was pretty full.
Wonderful recipe! I made this for my family which includes picky eaters and they all loved it. I didn’t even have some of the ingredients (tomato paste, mushroom, pearl onions) and it still was excellent. Thank you!
This is the best beef stew I think I’ve ever had.
The only thing I did differently was to add some celery and about a third more spices than what the recipie called for, which is what I almost always do.
Thank you for this recipe!
I used moose meat and cut the time to 25 min with a quick release and then added a cup and half of frozen baby peas. Delicious! Thanks for the recipe!
I used this recipe for my “maiden voyage “ using my new Instant Pot. I followed the instructions exactly and it came out absolutely perfect! Thanks so much for the great tasting meal with super easy to follow instructions!
I’m concerned that the potatoes and carrots will be mushy with cooking that long. I made a pot roast in my Instant Pot recently and added the potatoes and carrots for the last 10 minutes and that was too much time. 8 minutes probably would have been perfect.
Best beef stew recipe I’ve found. I substituted sweet potatoes and it was just amazing. Love the instant pot. Thanks for the recipe!
I made this tonight exactly as directions said. AMAZING. My husband, a huge beef stew lover, couldn’t quit Raving about it. Thanks!
I used your recipe for the Instapot version of Julia Child’s Boeufe BourguignonSo 3 cups of red wine (an entire bottle!) was perfect . I loved your explanations as this was my first time cooking with the pot. my husband bought it after seeing the NYT article last week.
Thanks for the tips
This was awesome – the entire family loved it! My grocery store didn’t have frozen pearl onions (boo), so I used 1 diced white onion instead. Next time (because yes, there WILL be a next time!), I’ll probably add a little red wine – probably just enough to give me 2 cups of liquid, since a can of broth isn’t quite enough. I’m still a novice Instant Pot user, so I was a little anxious about letting the pressure release naturally – I just left it on keep warm, and it took about 35 minutes. Thank you for this recipe!
4 or 6 quart Instant Pot,? The recipe looks, and by the ingredients, should taste great. Thankyou for sharing.
I used a 6 quart. :)
Is your Instant Pot a 4 quart or 6 ? Looks like a great recipe. I have a 4quart cooker, and I just wanted to know if I have to decrease the amount. Thanks
6 quart. :)
I made this tonight with a few tweaks due to not having all the ingredients. I didn’t have any Worcestershire sauce so I dumped in some Trader Joe’s umami. I used chicken broth instead of beef. To keep it gluten free i used a mix of cornstarch and tapioca starch to coat the beef cubes before sauteeing. I also added a 1/4tsp of walker’s wood mild jerk seasoning (because I am Jamaican). Earlier in the day I had slow cooked some mirepoix (carrots onions and celery) so I dumped cup of that in. I added in a bay leaf and used lots of fresh thyme. I totally forgot to add in the rosemary. Lastly, instead of sugar, I used a couple tablespoons of Trader Joe’s onion and garlic jam. It all turned out well. It’s a delicious hearty stew. I thank you for the recipe and the inspiration.
I am laughing so hard at your painted on 5- I tried to take a photo of my display screen once and had the same issue! The random things you encounter when you try to blog a food post involving an instant pot! haha! Thanks for the recipe, can’t wait to make dinner tonight!
Hahaha glad you got a kick out of that! :D
THANK you for this recipe! Husband and everyone loves it! Here’s a hint for a twist. Use grated carrots and saute the fresh mushrooms before you add. Also I used Worsch sauce and red cooking wine. Lot of spices and GO!
I grew up on stew my mom made in old pressure cooker, so that’s how I made mine until my pressure cooker died. I never thought crock pot stew was as good, so I was happy to get the Instant Pot. My husband made this recipe, I don’t think he tweeked it much except for using onion wedges instead of pearl onions. It turned out very yummy, comparable to moms :).
The meat and stew overall needed more salt, but that could just me. YUM
OMG! My husband flipped for this easy-peasy stew.
I didn’t have all the ingredients on hand and because of that, I almost did not make it.
I had to substitute the two cans of beef broth with a can of beef vegetable soup. Once tests and 1 can of chicken broth. Subbed the tomato paste with 4 oz of tomato sauce. Subbed the frozen pearl onions with a jar of cocktail pearl onions. I had no mushrooms.
It just goes to show you that a good basic recipe can be tweaked if necessary. Next time I’m making it as you advise. Thanks for a great stew!
Is there a rule of thumb for perhaps downsizing the ingredient list? I just bought the new 3 QT mini duo (best for me as a single) so don’t think it will hold the current recipe. Great site, thanks so much!
You should be able to just divide everything in half for this one. :)
Do you know how many calories in 1 serving?
I made it as Is and it was fantastic. I baked bread to go with it. I’ve used many of your recipes and none have disappointed. Our family loves your website, thank you so much.
Is the pot supposed to be boiling away while you measure things into it? I didn’t turn off the sautéed until I needed to to set the stew timer. Should I have turned it off earlier!
Don’t know how tastes or looks yet. I have 13 minutes left to wait.
Am wondering the same. I pre measured everything so i think ill just leave saute on for no more than 5 min before adding the rest of veggies
I made this and the flavor was grear but all of the liquid cooked out. What do you think went wrong? Am I missing more than the 2 c broth?
That’s interesting. I’m not sure why that might have happened. Pressure cookers hold all moisture inside the pot, so all the extra juices from the vegetables and meat should have increased the liquid amount after cooking.
You might need a new seal (ring).
Will the veggies hold their texture or firmness for this length of time in the pot? That is the only thing holding me back from trying my stew recipe in the pot.
They get soft and break down slightly, but that adds to the thickness and flavor of the gravy. I feel like vegetables should be very soft in a stew because generally it’s cooked a very long time.
I have the stew in the pot. I normally wing things
I used a bit more flour one my beef cubes. And a we bit more butter. I am hoping this will turn my beef broth a slightly thicker browner. I added onions while sauting. Maybe added to many potatoes, I can extract those and use them for breakfast. As far as the worcester sause and other items, the ingrediants list is bad. I used garlic salt and beef rub one the meat then rolled it in flour. Added potatoes carrots celery and sweet onion and fresh tomatoe. My mother never used that other junk one Sunday pot roast. Hopefully it will turn out well.
I bet you’re fun at parties
Hmm. After 35 min and natural release,the meat was tough, The taste was great, but i like my stew meat to fall apart
You can always turn it back on for an additional 10 minutes to get it to that nice fall-apart level.
My partner is trying out the Paleo diet for a bit, and I’m trying to be supportive– but also don’t want to cook two meals every night! Wondering if you had suggestions on a substitution for the potatoes? More of the other veggies? Sweet potatoes?
Yes, carrots, sweet potatoes, and maybe rutabaga or turnips?
What was the clean up like on this? Bc I know the instant pot instructions say specifically not to use flour in it. Or is this too little flour to scorch the pot?
I didn’t have any problems with it and I think it’s because 1) there isn’t much flour, like you suggested, and 2) I deglazed the flour off the bottom of the pot before pressure cooking. If you were to leave the browned flour bits stuck to the bottom I think you’d definitely have some burning. :)
This is amazing! My husband complimented me three times on this recipe. Definitely a keeper :)
Blow away by this recipe. I’ve never really cooked with beef or made a stew before. This was AMAZING! It was so so good, and so easy to make. I love the fact that this is a pressure cooker recipe, cause sometimes the pressure cooker can be intimidating, so it was nice to have an easy step by step. I’ve made so many of your recipes, but this is probably my favorite so far.
Love love love everything you do. Thank you so much for this site. It is a life safer, you dont even know <3
Thank you Beth! Another hit for me and the kids. I don’t have an Instant Pot but cooked it like any other stew. My son who works in an fancy French restaurant said it tasted like beef burgundy; I agree. Your web site is my go-to source for good eats and has been for several years now. I really appreciate the reasonable cost of the ingredients and being able to easily find them in my pantry or local grocery store…..Just good food. ….Thank you.
Would I need to increase the cook time if I am doubling this?
Just read through the comments and found my answer! Thanks for this recipe. My husband was very impressed with this stew!
The actual cook time will be the same, but the pot will likely take more time to come up to pressure, and then longer to depressurize. Also, just be careful that you don’t fill the pot past the max fill line. :)
I made this a couple of weeks ago and wanted to come back to tell everyone how FANTASTIC it is! I increased the ingredients a bit because I had 1.5 lbs of stew meat. I used a LOT more potatoes and carrots! Skipped the pearl onions so husband wouldn’t wig out (I added some dried shallots instead!). I am so happy you created a budget pressure cooker recipe for beef stew!
This was delicious and we even used grass fed beef! I will say the resulting broth is very thin, but could easily be remedied with a little cornstarch mixed in water at the end. Also, I had a similar problem with an extended time for natural pressure release, mine took 35 mins with a cold towel on the top for the last 10.
Love the recipe – I made it last week. I want to double this recipe for company tonight.
If you could help me out – do I double the liquid as well?? It sounds from what I read
I should use the same cooking time, just wanting to know about the liquid amounts
for doubling. Thank you!
Yes, I would double everything using the same ratio. Just be careful that you don’t over fill the Instant Pot. Check the instruction manual to be sure because over filling can be dangerous. While you can use the same setting it will likely take a bit longer because increasing the volume will mean that it will take longer to come up to pressure.
Thank you so much for the budget byte collections cookbook! I am cooking the instant pot beef stew recipe or supper tonight. It smells Delicious. I was looking through the book and am going to make 3 of your recipes this coming week!!
Again Thank you!!
This is SO GOOD!!!!
I did add half a cup of dark dark beer and had way more beef then the recipe called for.
Yay for Instant Pot recipes! Please keep them coming! Can’t wait to try this!
I would like to use about 4 pounds of meat. Should I increase ingredients for the recipe but keep the cooking time the same or adjust that as well. I’m a new Insta Pot user. Thank you.
As long as it doesn’t exceed the maximum fill line on the pot, it should be fine to just increase the ingredients. It will likely take longer to come up to pressure, but once it’s there it should take the same amount of time.
Uh, I completely forgot to add the onions, but the broth is so flavorful, I don’t miss them.
This is more soup broth-like than the stew I’m used to, so I don’t know if that was cook error or it’s supposed to be like that. Doesn’t matter, really, because this is really tasty stew.
Thanks so much for the step-by-step instructions with pictures. I was intimidated to use this pressure cooker for the first time, but the stew turned out perfect. Everyone, including the 7 mo old loved it! Glad we made extra and have plenty of leftovers. Everything I try from your blog turns out delicious. THANKS!!
this beef stew looks amazing! can i make it in a regular saucepan?
You’ll need to simmer it on low for quite a while to equal the amount of cooking that happens in that pressure cooker. :)
Thanks soooo much for your detailed instructions. What a life saver. It’s cooking now and can’t wait. I used frozen peas and carrots because I was out of fresh. I’ll let you know how it turns out.
Me again, I have to say oh my goodness! I made this doubled the recipe and it was good. The down side is that I should’ve added the frozen peas and carrots at the very end. I preferred whole fresh carrots and celery but I was out This is definitely a winner in my house. Also I didn’t rate it because it wouldn’t allow me to rate 5 stars.
What happened to the print button on your blog – so you can print without all the photos?
It’s right below the thumbnail image on the recipe card, next to the heart icon and save button. There is a little printer icon and it says “Print”. It will open up a separate page with just the recipe card and no other text or photos.
Hi Beth! I’m planning to make this stew tonight. Would there be any issue with me adding dijon mustard and then substituting red wine for half of the beef broth? I love both of your other beef stew recipes that include these ingredients. :)
I think that would work beautifully! :)
It was AMAZING! I made it for my new boyfriend and was a little worried it wouldn’t be as good as the slow cooker version. It was even better! I did end up subbing half the beef broth for red wine and squirting in a tablespoon or so of dijon mustard. I also threw in some celery with the vegetables and added frozen peas at the end. It was basically a big combination of all 3 of your beef stew recipes.
Outstanding recipe! My whole family loved it. Even the kiddos. Thank you!!!
Oh! I also just posted your recipe on the instant pot Facebook group 😀 Hopefully you pick up a few more followers that way and maybe that’ll inspire you to create more IP recipes 😬. I love your recipes!
Thank you!! :)
I skipped the brown sugar and the tarragon (accidental), and used fresh rosemary… and it is delicious! Thank you for a wonderful recipe!
Recently purchased your Budget Bytes cookbook for myself and my in-college daughter and I must tell you the recipes are soo delicious and simple (not to mention totally thrifty)! We love your cookbook, your ideas and suggestions! Thank you for putting it all together so nicely!
Made this for dinner tonight. Wow! This makes a wonderful stew. Thank you for another soon-to-be family favorite. –Peter
Question for you: how do I get my Instant Pot to naturally release pressure? I can leave it for 30 minutes or over and the metal indicator will still be up so I eventually give up and open the pressure release. Is there a trick to it?
Hmm, no, it should just naturally cool off enough to the point where the pressure drops. I’ve heard that laying a cool wet towel over the pot can help, but I’ve never tried that. If you’re leaving it for 30 minutes and then do a quick release, that should still give you the same results, though.
I made this last night and I was having trouble with it releasing. I used a cold wet towel on top and it didn’t seem to do much. I looked at the Instant Pot website and it said that the metal float can stick and to press it with something. I did that after about 20 minutes and it let out a little pressure and then about 10 minutes later it was completely down. Maybe the float was stuck for you?
It was completely down and then I vented and opened it.
I was so curious to know what instant pot is, abd about a third of the way into your post, I realized it wasn’t what I thought it was. But man, this stew looks fantastic!
I’m making this tomorrow, in my Instant Pot. I will add some frozen peas as well. For the curious–Ive had my instant pot 1 1/2 years and use it at least weekly–for cooking rice, for making broth, for making batches of basics like beans or barley, and for stews/braises bc of the huge time savings. Oh and I successfully made yogurt! That was fun. Anyway, I like the stainless steel insert (vs nonstick), and that I can sauté before using pressure.
I’ve been wondering if an Instant Pot is worth it, too, since it seems to be all the rage. I did just score an awesome Cuisinart 3-in-1 slow cooker for Christmas (slow cooks, browns/sautees, and steams) so I’d have a hard time justifying the purchase of another gadget. Haven’t tried steaming anything yet, but the browning function works great.
Yes, even adding a browning feature to a slow cooker is a HUGE advantage! :) The IP is just like what you have but it cooks at super speeds. :P
Wow this looks amazing. Maybe I should look into insta-pots. But I just picked up a slow cooker, so I might have to make do with your previous unbeatable recipe!
The Instant Pot seems to be all the rage these days, is it really worth it? I’m tempted to get one but really don’t want another piece of cooking equipment around that only gets used once in a while. Either way, I am making this stew, thanks.
I think it’s good for some people, but I can see how it might be just another appliance that collects dust for others. I think it’s best to think of it as a warp speed slow cooker. So, if you use your slow cooker a lot, you will probably get a lot of use out of the IP as well! :)
I’ve experimented and found that either London broil or a beef roast will make excellent stew. Cutting it up yourself sometimes saves a dollar a pound over stew meat. Just remember that meat shrinks some when cooked, so make your chunks a bit bigger than you want to end up with.
Hi!
Long-time fan of yours! I was wondering if you could explain the instant pot… or the differences/pros and cons versus a traditional crockpot. The instant pot has peaked my interest a few times here lately, but is it worth the money??
Thanks so much!!
Oh yes, sorry about that! The Instant Pot is actually a pressure cooker first and foremost, but it also has other functions like slow cooking, steaming, sautéing and more. Pressure cookers give similar results as slow cooking, but in a fraction of the time (like 30 minutes instead of 4 hours). Whether or not it’s worth it will depend greatly on the individual, their cooking habits, and budget. I still think a good old fashioned slow cooker with basic controls is the best bang for your buck, especially for smaller budgets.
I am interested in getting an Insta pot but am not sure what size. I find that the crock pot I bought is too small for most recipes so I would appreciate your letting me know what size pot you used for this recipe.
thanks
My Instant Pot is 6 quarts. :)
This looks delicious!
With adding the potatoes and carrots early on do they not come out mushy? We made a roast with potatoes and carrots last night and the recipe said to cook roast (whole) for 45-50 minutes and working quickly add potatoes and carrots and cook another 10 minutes. The recipe we followed used quick release. It was good but your seems easier.
Thanks and I LOVE your site :)
The potatoes and carrots are extremely soft after cooking, but I enjoy them that way. I find that when they break down and dissolve a bit it adds to the body and flavor of the “gravy.”
Thanks!
I don’t have a multipot but I do have a pressure cooker I want to try with this recipe. Just a quick question on cooking times. On your multipot is it 35 minutes total or is that just when it gets up to pressure it starts the 35. I am going to work out the cooking times on my own just need that tidbit so I dont overlook everything
That’s 35 minutes once it’s at high pressure. :)
Love my insta Pot!!!
I generally don’t use the stew meat myself, the london broil cut goes on sale for cheaper usually and tastes better, also I use a few roma tomatoes instead of the tomato paste. And 1.5c red wine and same of broth (cause the cans here were 12oz).
I really appreciate you posting step by step photos of all your recipes. It’s incredibly helpful for people like myself who learn better through visuals. One of my favorite parts of this blog. Just wanted to share that with you!
BTW, this recipe sounds delishhh ! Can’t wait to try it :D
I don’t have a Instant Pot but I do have other tools for soup making. If I were to make this not using the instant pot, how high of a temp and how long would you recommend for this delicious looking dish?
You’d probably need to simmer it on low for quite some time. I’m not sure how long because I haven’t tested that recipe on the stove top.
With only 2 T of fat for 8-10 servings, it looks plenty healthy to me!!! Not to mention plenty delicious. No pearl onions in my freezer, so used 1 lb of regular onions diced large and cooked in my regular circa 1956 pressure cooker (inherited from my mother). I also dumped in 1/2 c red wine left over from the weekend