This healthy Instant Pot Beef Stew recipe is ready in under an hour and tastes like it has been simmering all day. It’s paleo, gluten-free and the perfect dinner on a cold winter night.
Time for the first recipe of the new year! We’re kicking things off with a recipe featuring my new favorite gadget. As you’ve probably heard by now, Amazon had the Instant Pot on sale for Black Friday. This is the one I bought! (affiliate link) Apparently, thousands of people had the same idea! But I gotta say, it’s probably my best impulse buy to date.
If you’re a longtime reader…and I mean long time…you may recall that 5 years ago I posted about why I love my pressure cooker after getting one for Christmas. I admittedly didn’t use it to its full potential…but I have used it regularly to make hard boiled eggs and to quickly cook dried beans over the years. The Instant Pot has made me fall in love with pressure cooking all over again. So expect a lot of recipes coming up! In case you’re unfamiliar, the Instant Pot is a pressure cooker, but it can also be used as a slow cooker, a rice cooker, a yogurt maker and more! My plan is to get rid of my pressure cooker and crockpot to free up some cabinet space, especially since my new gadget has had a permanent home on my counter since I got it!
The good news about pressure cooker recipes is that they can usually be made another way (crockpot, stovetop, oven, etc) so if you don’t have an Instant Pot, you can still make this delicious beef stew…it’ll just take longer!
Instant Pot Beef Stew
You guys know I’m not a huge fan of beef…but I really do love this stew. You could also make it with pork stew meat! But hubby loves beef so I make this pretty frequently for him. Before I got my Instant Pot, I made it in the crockpot and it worked just as well.
Here’s how you make it:Print
Instant Pot Beef Stew
This healthy Instant Pot Beef Stew recipe is ready in under an hour and tastes like it has been simmering all day. The perfect dinner on a cold winter night.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: serves 6
- 1 Tbsp butter or oil
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 2/3 cup onion, chopped
- 2 medium russet potatoes, cubed
- 4 large carrots, peeled & sliced into 1 inch chunks
- 1 cup beef broth
- 1/4 cup tomato paste
- 1 tsp oregano
- 1.5 cups frozen peas (cooked)
- Turn the Instant Pot to the saute setting.
- Add the butter/oil, garlic and meat and brown for 3-5 minutes.
- Add onion, potato, carrots, broth, tomato paste and oregano and stir to combine.
- Use the meat/stew button to cook. You can let the pressure release naturally or use the quick release.
- Stir in the cooked peas just before serving.
- Serve warm!
Guys, it’s so easy. I love that you can brown the meat right in the pot. Three cheers for less dishes! If you’re not worried about it being gluten-free or paleo, I usually sprinkle the meat with a tablespoon of flour when browning. It just helps thicken the stew a little bit! And you don’t need to follow the recipe exactly…just chop up a few potatoes and carrots and you’re pretty much good to go. If you’re a fan of beef stew, you must try it! To make this in the crockpot, just brown the meat in a pan, put everything in a crockpot (except the peas) and cook on low for 8 hours.
[clickToTweet tweet=”Try this Instant Pot Beef Stew for a hearty dinner on a cold winter night.” quote=”Try this Instant Pot Beef Stew for a hearty dinner on a cold winter night.”]
Are you a soup/stew lover? What’s your favorite recipe?
PS. This is not a sponsored post. I bought my Instant Pot with my own money and was not compensated for writing this post.
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Betty @bettysbalance.com says
I have heard nothing but rave reviews about the Instant Pot, but your post just sealed the deal for me. Getting on Amazon to buy one now. Thanks for sharing your experience and this recipe!
yay! i hope you love yours!!
I seem so hot and healthy in these cold winter nights, I’ll definitely gonna try this recipe tonight.
Thanks for the tip on doing in the crock pot. That’s my go-to guy! Happy New Year friend!
any time! love that recipes like this can be done multiple different ways based on what equipment you have.
Linz @ Itz Linz says
ok it’s official i need an instapot!
yeah you do girl!
Yes! I just got an IP for Christmas and can’t wait to try more recipes like this. I convinced my husband it was a great deal because we are gone from the house so long during the day that slow cooker meals ended up mushy, but he’s loved everything that’s come out of the pressure cooker, especially in the short time frame it takes to go from raw ribs/shoulder/beef to tender, fall off the bone delicious.
yes! i feel like i prob won’t even use the slow cooker option very often any more!
Heather Kinnaird says
I have been seeing instant pot all over the place, so clearly I need to get one ASAP. This stew looks perfect for the cold and rainy weather we have been getting
I highly recommend it!
dixya @food, pleasure, and health says
i have been reading a lot about instant pot lately – i have both pressure and slow cooker which is getting really old and i dont use it as often. maybe i should look into instant pot. this stew sounds exceptionally comforting.
yes. love that it saves some space and i can get rid of the other two!
Ian Roberts says
This looks wonderful. I got my wife an Instant Pot for Christmas and most of the meals we’ve had this month have been from “Mr. Beesley” (have you named yours?).
One thing that has us a little stumped is the preset buttons on there. Your instructions say to use the “meat/stew” button, but how the pot know how much is inside to know how long to cook? What if my stew isn’t like their stew? Does it just work like magic?
i think it takes a little practice. when i use the poultry button i add a few minutes bc it makes it easier to shred, which i learned after a litlle trial and error
Kim M says
Ian Roberts, the amount of food in the IP doesn’t matter because it’s all cooked at the same rate. More food does not equal morecook time. I live in high elevation so I add 5% cooking time for every 1000 ft above 2000 feet elevation. So, at 5000 feet, add 15% on a 20 minute cooktime, or 23 minutes. Happy cooking! I love my IP!
Cooked this last night, added a dash of fish sauce and replaced some of the carrots with parsnips, it was a winner.
so glad you liked it!
The meat/stew button automatically sets for 180 minutes. I read that your cook time is 35 minutes, so I reduced the time on the Instant Pot DUO to 45 min (because I seem to have been generous with the ingredients). It’s starting now to cook. Hope it turns out as yummy as yours.
I noticed you don’t use salt or pepper. That’s great for relishing the natural flavors of good quality ingredients. Can always add later.
Darcy Danielson says
The recipe came out great! Note to folks about the timing on the Instant Pot settings: the IP will remember the last time you used a setting. For example, I had made bone broth on the Meat/Stew setting and had set it for 180 minutes. So when I went to start this stew, it said 180. Just go ahead and reduce the time before the pot kicks on.
Sarah Wold says
I am making the stew as I write this and the stew setting showed 35 minutes. Wonder if there is a glitch in Darcy’s pot. Anyway, am enjoying “playing” with my new toy. I added more potatoes and carrots and used diced tomatoes. We’ll see what comes out. This is the way I make it on the stove in the dutch oven.
What is the calorie content and nutritional value of the recipe per serving?
i don’t have that info, sorry!
365 calories per serving
This is great for baby led weaning! Healthy and easy to chew.
I usually add red wine to my stew. Would that work with this recipe?
i think you could try subbing a little bit for some of the broth!
This was really good!! I’m just amazed how tender beef comes out in the IP. Thanks for a great recipe
glad you liked it!