11 Instant Pot Beef Stew Recipes Ready In No Time

There’s nothing quite like the cozy aroma of beef stew wafting through the house. But who really has hours to spare these days? That’s where the Instant Pot becomes a lifesaver, taking you from prep to plate so quickly. With 11 delicious beef stew recipes, each offering its own unique twist, there’s so much flavor to discover. Ready to simplify your dinner routine with ease?

Classic Instant Pot Beef Stew

Classic Instant Pot Beef Stew is a hearty and comforting dish that’s perfect for cozy family dinners. This dish combines tender beef chunks, aromatic vegetables, and savory broth, all cooked together in an Instant Pot to create a rich and flavorful stew.

The beauty of using an Instant Pot is that it greatly cuts down on the cooking time while still allowing the flavors to develop fully, making it an ideal option for busy weeknights when you crave a home-cooked meal without spending hours in the kitchen.

In this recipe, we’ll guide you through the process of making a delicious Classic Instant Pot Beef Stew for 4-6 people. The key to a great stew is using quality ingredients and taking the time to properly sear the beef, which adds depth to the flavor. You’ll also learn how to use the sauté and pressure cooking functions of the Instant Pot to create a stew that’s rich, thick, and packed with flavor.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• 2 stalks celery, sliced
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Cooking Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. Using the sauté function on the Instant Pot, heat the olive oil. Add the beef in batches, searing each side until browned. Remove the beef and set aside.
2. Sauté Vegetables: In the same pot, add the onions and sauté for about 2 minutes until they’re translucent. Add the garlic and sauté for an additional 30 seconds until fragrant.
3. Deglaze the Pot: Pour in a small amount of beef broth and scrape the bottom of the pot to remove any browned bits stuck to the bottom. This adds extra flavor to your stew.
4. Add Liquids and Spices: Return the beef to the pot. Add the remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well to combine.
5. Add Vegetables: Place the carrots, potatoes, and celery into the pot, making sure they’re submerged in the liquid as much as possible.
6. Pressure Cook: Secure the lid on the Instant Pot. Set it to pressure cook on high for 35 minutes.
7. Release Pressure: Once the cooking cycle is complete, allow the pressure to naturally release for about 10 minutes, then perform a quick release to remove any remaining pressure.
8. Thicken the Stew (optional): If you prefer a thicker stew, set the Instant Pot to sauté and stir in the cornstarch mixture. Allow the stew to thicken for a few minutes.
9. Finish with Peas: Stir in the frozen peas and allow them to heat through for about 2-3 minutes.
10. Serve: Remove the bay leaf, taste, and adjust seasoning if necessary. Serve the stew hot.

Extra Tips:

For even more flavor, you can marinate the beef cubes in red wine or a mix of soy sauce and garlic for a few hours before cooking.

Additionally, feel free to adjust the vegetable quantities based on your preference or what you have on hand. For a more robust flavor, consider adding a splash of red wine during the deglazing step.

Finally, make sure to cut your vegetables uniformly to guarantee even cooking.

Quick Beef Stew for Busy Nights

Imagine coming home after a long, hectic day, craving a warm and comforting meal that doesn’t require hours of preparation. That’s where this Quick Beef Stew for Busy Nights comes into play. Using an Instant Pot, this recipe guarantees you have a hearty, delicious stew ready in a fraction of the time it typically takes. Packed with tender beef, savory vegetables, and rich flavors, this stew is perfect for those evenings when you want something homemade but don’t have the luxury of spending hours in the kitchen.

The beauty of this recipe lies not only in its speed but also in its simplicity. With the help of the Instant Pot, the beef becomes tender and the flavors meld together beautifully, creating a dish that tastes like it’s been simmering all day. This stew is versatile and can be adjusted to your taste or what you have on hand. It’s perfect for a family of 4-6, with enough leftovers for lunch the next day if you’re lucky!

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 large carrots, sliced
• 4 medium potatoes, peeled and diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 cup frozen peas

Cooking Instructions:

1. Prepare the Beef: In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This will help thicken the stew and give the beef a nice crust.
2. Brown the Beef: Set the Instant Pot to the ‘Sauté’ setting. Add olive oil and once hot, add beef cubes in batches. Brown the beef on all sides, about 5 minutes per batch, then remove and set aside.
3. Sauté Vegetables: In the same pot, add the onion and garlic. Sauté for about 3 minutes until the onion is translucent and the garlic is fragrant.
4. Deglaze the Pot: Pour in the red wine (if using) and scrape up any brown bits from the bottom of the pot. This adds depth to the stew.
5. Add Remaining Ingredients: Return the beef to the pot along with the beef broth, carrots, potatoes, tomato paste, thyme, rosemary, and bay leaves. Stir to combine.
6. Cook the Stew: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once the time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Finish and Serve: Open the lid, add the frozen peas, and stir. Let the stew sit for a few minutes to heat the peas through. Remove bay leaves before serving.

Extra Tips:

For an even richer flavor, consider marinating the beef cubes in red wine for a few hours or overnight before cooking. If you prefer a thicker stew, you can mash some of the potatoes once the stew is done.

Feel free to add other vegetables like mushrooms or bell peppers based on what you have available. Adjust the seasoning according to your taste, and don’t forget that a splash of Worcestershire sauce can enhance the umami flavor of the stew.

Enjoy your comforting meal with crusty bread or over a bed of rice for a complete dinner experience.

Red Wine and Beef: A Hearty Stew

Indulge in the comforting and robust flavors of an Instant Pot Red Wine Beef Stew, a dish that perfectly marries tender chunks of beef with the rich undertones of red wine. This stew is ideal for cold nights or when you want to enjoy a hearty meal without spending hours in the kitchen.

The Instant Pot does all the heavy lifting, infusing the beef and vegetables with savory spices and wine for a deeply satisfying dish. Perfect for serving 4-6 people, this stew isn’t only delicious but also efficient, allowing you to enjoy a home-cooked meal with minimal effort.

The red wine adds depth and complexity to the stew, while the pressure cooking guarantees that the beef is melt-in-your-mouth tender. Follow this recipe to create a stew that’s sure to become a family favorite.

Ingredients (serving size: 4-6 people):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 pound baby potatoes, halved
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté function and add the olive oil. Once hot, add the beef cubes in batches, browning them on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
3. Add Ingredients: Return the beef to the pot. Add the carrots, celery, potatoes, beef broth, red wine, tomato paste, thyme, rosemary, and bay leaf. Season with salt and pepper.
4. Pressure Cook: Close the lid and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ on high for 35 minutes. Once done, allow the pressure to naturally release for 10 minutes before doing a quick release to let out any remaining pressure.
5. Thicken the Stew: In a small bowl, mix the cornstarch with water to create a slurry. Set the Instant Pot to sauté and stir in the slurry until the stew thickens to your desired consistency.
6. Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Extra Tips:

For the best results, use a red wine that you enjoy drinking, as it will greatly influence the flavor of the stew. If you prefer a thicker stew, add more cornstarch slurry in small increments until the desired consistency is reached.

Additionally, feel free to substitute vegetables based on your preference or what you have on hand. This stew can also be made ahead of time and tastes even better the next day as the flavors continue to meld.

Root Veggie Savory Instant Pot Stew

Root Veggie Savory Instant Pot Stew is a hearty, comforting dish that’s perfect for chilly evenings or whenever you crave something warm and nourishing. This stew combines tender beef chunks with a medley of root vegetables, all cooked together in a rich, flavorful broth. The Instant Pot makes this dish incredibly easy to prepare, reducing the cooking time considerably without sacrificing any of the robust flavors.

Whether you’re a busy parent, a working professional, or simply someone who loves a good stew, this recipe is sure to become a staple in your household.

This stew isn’t only delicious but also packed with nutrients, thanks to the inclusion of carrots, potatoes, and parsnips. These root veggies add a natural sweetness and a delightful texture to the dish, complementing the savory beef perfectly. The pressure cooking process allows all the flavors to meld together beautifully, creating a dish that’s both satisfying and soul-warming.

With minimal prep time and easy cleanup, it’s an ideal meal for weeknights or any day when you need a comforting dinner without the fuss.

Ingredients (Serves 4-6):

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 3 large carrots, peeled and sliced into rounds
• 3 large potatoes, peeled and diced
• 2 parsnips, peeled and chopped
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Beef and Vegetables: Set your Instant Pot to the ‘Sauté’ function. Add olive oil and allow it to heat up. Season the beef chunks with salt and pepper, then add them to the pot in batches. Brown the beef on all sides, then remove and set aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
3. Deglaze Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes.
4. Combine Ingredients: Add the beef back into the pot along with the beef broth, tomato paste, Worcestershire sauce, carrots, potatoes, parsnips, thyme, rosemary, and bay leaves. Stir well to combine all ingredients.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure.
6. Thicken the Stew: If you prefer a thicker stew, set the Instant Pot back to ‘Sauté’ and stir in the cornstarch mixture. Allow the stew to simmer for a few minutes until it reaches the desired thickness.
7. Serve: Remove bay leaves before serving. Ladle the stew into bowls and garnish with fresh parsley if desired. Enjoy your hearty Root Veggie Savory Instant Pot Stew!

Extra Tips:

For the best results, use a well-marbled beef chuck, as it becomes incredibly tender during the pressure cooking process. If you want to add more depth to the flavor, consider letting the stew sit for a few hours after cooking; the flavors will develop even more.

Additionally, you can customize the stew by adding other root vegetables you enjoy, such as turnips or sweet potatoes. If you’re watching your sodium intake, use a low-sodium beef broth and adjust the salt to taste.

Earthy Mushroom Beef Stew

Earthy Mushroom Beef Stew is a hearty, flavorful dish that combines tender chunks of beef with the rich, umami taste of mushrooms. This recipe takes full advantage of the Instant Pot’s efficiency to reduce cooking time without sacrificing the depth of flavor.

With a combination of aromatic vegetables, savory herbs, and a luscious broth, this beef stew will surely become a favorite comfort food for any occasion. Designed to serve 4-6 people, this recipe is perfect for a cozy family dinner or a gathering with friends.

The Instant Pot not only speeds up the cooking process but also enhances the flavors, ensuring a melt-in-your-mouth experience with every bite. The earthy notes of mushrooms paired with the succulent beef create a harmonious balance that warms both the body and soul.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the sauté setting and allow it to heat up. Add the olive oil, then the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and sauté until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Mushrooms and Vegetables: Add the sliced mushrooms, carrots, and potatoes to the pot. Sauté for about 5 minutes until the mushrooms begin to brown.
4. Incorporate the Tomato Paste: Stir in the tomato paste, ensuring it coats the vegetables and mushrooms evenly. This step enhances the richness of the stew.
5. Combine Liquids and Seasonings: Pour in the beef broth, red wine, and Worcestershire sauce. Add the browned beef back into the pot. Sprinkle in the thyme, rosemary, bay leaves, and season with salt and pepper.
6. Pressure Cook the Stew: Secure the lid on the Instant Pot and set it to the “Pressure Cook” or “Manual” setting for 35 minutes. Once done, allow the pressure to release naturally for about 10 minutes, then carefully perform a quick release to let out any remaining pressure.
7. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch with water to create a slurry. Set the Instant Pot to sauté mode and stir in the slurry, cooking until the stew thickens to your liking.
8. Serve and Garnish: Once the stew has reached the desired consistency, remove the bay leaves. Serve hot, garnished with chopped fresh parsley.

Extra Tips:

For added depth of flavor, consider using a combination of different mushroom varieties such as cremini or shiitake along with the standard button mushrooms. This will enhance the earthiness of the stew.

Also, if you’re short on time, you can skip the browning step, though it does help to build a richer flavor profile. If you want to make this stew ahead of time, it stores well in the refrigerator for up to three days and the flavors develop even more after resting overnight.

Spice It Up: Instant Pot Beef Stew

Transform your traditional beef stew into a culinary delight with this spiced-up version that’s perfect for warming up on a chilly evening. The Instant Pot not only speeds up the cooking process but also locks in flavors, making each spoonful a burst of savory goodness. Packed with tender beef, hearty vegetables, and an array of spices, this recipe is sure to become a family favorite.

This Instant Pot Beef Stew is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The spicy twist comes from a blend of smoked paprika, cayenne pepper, and a touch of cinnamon, which adds warmth and depth to the dish. With this recipe, you’ll have a delicious meal on the table in under an hour, allowing you more time to relax and savor every bite.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and cubed
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup frozen peas
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef: Begin by seasoning the beef cubes with salt, pepper, and flour. This step helps in browning the meat and thickening the stew.
2. Sauté the Beef: Set your Instant Pot to the ‘Sauté’ function and add olive oil. Once hot, add the beef cubes in batches, browning them on all sides. Remove the beef and set aside.
3. Sauté Vegetables: In the same pot, add the diced onion and minced garlic. Sauté for about 3 minutes until the onion becomes translucent and fragrant.
4. Deglaze the Pot: Add the red wine to deglaze, scraping up any brown bits from the bottom of the pot. This adds depth to the stew’s flavor.
5. Combine Ingredients: Return the beef to the pot and add carrots, potatoes, beef broth, tomato paste, smoked paprika, cayenne pepper, cinnamon, Worcestershire sauce, and bay leaf. Stir well to combine.
6. Pressure Cook: Seal the Instant Pot lid. Set to ‘Pressure Cook’ on high for 35 minutes. Once done, allow a natural release for 10 minutes before manually releasing any remaining pressure.
7. Finish and Serve: Open the lid and stir in the frozen peas. Let the stew sit for an additional 5 minutes to heat the peas through. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Extra Tips:

For a richer flavor, marinate the beef cubes in a mixture of olive oil, garlic, and spices for a few hours or overnight before cooking.

If you prefer a thicker stew, use cornstarch slurry (a mix of cornstarch and cold water) after cooking to thicken the sauce to your liking.

Adjust the level of cayenne pepper to suit your spice preference, and always taste the stew before serving to ascertain it’s perfectly seasoned.

Enjoy your hearty, spiced-up Instant Pot Beef Stew!

Family-Friendly Potato Stew

There’s nothing quite like the comforting warmth of a homemade stew, especially when it brings the family together over a delicious meal. The Family-Friendly Potato Stew is a delightful concoction that combines tender beef chunks with hearty potatoes, carrots, and a savory broth. Made effortlessly in an Instant Pot, this recipe melds flavors beautifully, resulting in a rich and satisfying dish. Perfect for a cozy family dinner, this stew is both nourishing and flavorful, ensuring that everyone at the table will be asking for seconds.

The magic of this dish lies in its simplicity and the way the Instant Pot enhances the flavors of each ingredient. The potatoes absorb the rich, beefy broth, while the carrots add a touch of sweetness. The beef becomes tender and succulent, making every bite a delightful experience.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and allows for some flexibility with ingredients, making it an ideal choice for families looking to incorporate more wholesome meals into their rotation.

Ingredients (Serves 4-6):

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 4 large carrots, peeled and sliced
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Sauté the Beef: Set your Instant Pot to the ‘Sauté’ mode and add the olive oil. Once hot, add the beef stew meat in batches, searing until browned on all sides. Remove the beef and set it aside.
2. Sauté Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Deglaze the Pot: Pour in a small amount of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds flavor to your stew.
4. Add Remaining Ingredients: Return the beef to the pot and add the remaining beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine.
5. Add Potatoes and Carrots: Add the cubed potatoes and sliced carrots to the pot, ensuring they’re submerged in the broth.
6. Cook Under Pressure: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
7. Thicken the Stew: If you prefer a thicker stew, switch the Instant Pot back to ‘Sauté’ mode and stir in the cornstarch and water mixture. Cook for an additional 3-5 minutes until the stew has thickened to your liking.
8. Serve: Remove the bay leaf before serving. Ladle the stew into bowls and garnish with fresh parsley if desired.

Extra Tips:

For a deeper flavor, consider marinating the beef in some red wine and herbs for a few hours before cooking. This step is optional but can elevate the taste.

You can also customize the vegetables according to your family’s preferences; add some peas or green beans for added texture and nutrition.

If you find the stew too salty, a splash of lemon juice or a pinch of sugar can help balance the flavors. Ultimately, for an even richer broth, use a tablespoon of Worcestershire sauce or soy sauce.

Enjoy your hearty, family-friendly meal!

Low-Carb Instant Pot Beef Stew

If you’re looking to enjoy a hearty and comforting beef stew without the extra carbs, this Low-Carb Instant Pot Beef Stew is perfect for you. This recipe utilizes a variety of low-carb vegetables and a flavorful beef broth to create a satisfying meal that doesn’t sacrifice taste for nutrition.

The Instant Pot guarantees that the beef becomes tender and the flavors meld together in a fraction of the time it would take using traditional cooking methods. This recipe is great for anyone following a low-carb or keto lifestyle, while still being delicious enough to please the entire family.

With a serving size of 4-6 people, this stew is perfect for a family dinner or for meal-prepping for the week. Let’s plunge into this delicious and nutritious beef stew!

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup water
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 cups chopped celery
• 1 cup chopped carrots
• 2 cups chopped turnips
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Sauté the Beef: Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once the oil is hot, add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides for about 5-7 minutes. Remove and set aside.
2. Cook the Aromatics: Add the chopped onion and garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and the garlic is fragrant. Stir frequently to prevent burning.
3. Deglaze the Pot: Pour in the beef broth and water, scraping the bottom of the pot to deglaze and lift any browned bits. This adds depth to the stew’s flavor.
4. Add Remaining Ingredients: Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Return the browned beef to the pot along with the celery, carrots, and turnips. Season with salt and pepper.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
6. Finish and Serve: Carefully remove the lid, stir the stew, and taste for seasoning adjustments if needed. Discard the bay leaf. Garnish with fresh parsley before serving hot.

Extra Tips:

For a thicker stew, you can mash some of the cooked turnips with a fork to naturally thicken the broth. If you prefer a more robust flavor, consider adding a splash of red wine during the deglazing step.

Additionally, if you want to add more vegetables, consider low-carb options like zucchini or mushrooms, just be mindful of the cooking time as they can become too soft. Always verify your Instant Pot’s sealing ring is properly seated to avoid any pressure issues while cooking.

Enjoy this satisfying stew as part of your balanced low-carb diet.

Comforting Gravy Beef Stew

When making this dish, the Instant Pot does most of the work for you, allowing you to enjoy the company of your loved ones while it cooks.

With a simple preparation process, you can have this stew ready to serve in just over an hour, making it an ideal option for busy weeknights. The combination of ingredients is designed to provide a balance of flavors and textures, creating a satisfying meal that’s both filling and comforting.

Follow the steps below to create a memorable beef stew that will have everyone asking for seconds.

Ingredients (serving size: 4-6 people):

• 2 pounds of beef chuck, cut into 1-inch cubes
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• 1 large onion, diced
• 4 cloves of garlic, minced
• 3 tablespoons of tomato paste
• 1/4 cup of all-purpose flour
• 4 cups of beef broth
• 1 cup of red wine (optional)
• 2 tablespoons of Worcestershire sauce
• 4 large carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 bay leaf
• 1 cup of frozen peas

Cooking Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. Set your Instant Pot to the sauté function and add the vegetable oil. Once hot, brown the beef cubes in batches to avoid overcrowding, approximately 3-4 minutes per side. Remove the beef and set aside.
2. Sauté the Aromatics: In the same pot, add the diced onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
3. Build the Base: Stir in the tomato paste and cook for another minute. Sprinkle the flour over the onions and garlic, stirring continuously to form a roux. This will help thicken the gravy.
4. Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot to release any brown bits. Let the wine simmer for a few minutes to reduce slightly.
5. Combine Ingredients: Add the beef broth and Worcestershire sauce, then return the browned beef to the pot. Stir in the carrots, potatoes, thyme, rosemary, and bay leaf.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Set the pot to high pressure and cook for 35 minutes. Once finished, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
7. Finish the Stew: Carefully remove the lid and stir in the frozen peas. Set the pot to sauté mode for a few additional minutes to heat the peas through and thicken the stew if necessary.
8. Serve: Taste and adjust seasoning as needed with additional salt, pepper, or herbs. Serve hot with crusty bread or over a bed of rice.

Extra Tips:

For added depth of flavor, consider marinating the beef cubes in the Worcestershire sauce for an hour before cooking.

If you prefer a thicker gravy, you can create a slurry with an additional tablespoon of flour and water to stir into the stew at the end.

Be sure to taste the stew before serving, as the flavors will develop further during the cooking process. Adjust seasoning accordingly to suit your preference. Enjoy your comforting meal!

Italian Herb Instant Pot Stew

Italian Herb Instant Pot Beef Stew is a delightful twist on the classic beef stew, infusing traditional Italian flavors into a comforting dish. This recipe is perfect for those busy weeknights when you want a hearty meal without spending hours in the kitchen.

By using the Instant Pot, you can achieve tender, flavorful beef and perfectly cooked vegetables in a fraction of the time, making it a convenient option for families or gatherings. The addition of Italian herbs such as basil, oregano, and rosemary, along with tangy tomatoes, creates a rich and savory stew that will warm your soul.

The beauty of this recipe lies in its simplicity and the capacity to adapt it to your preferences. Whether you’re an experienced cook or a beginner, this Italian Herb Instant Pot Beef Stew is easy to prepare and guaranteed to please.

The combination of beef, potatoes, carrots, and herbs simmered in a tomato-based broth results in a dish that isn’t only filling but also bursting with flavor. Serve it with crusty bread or over a bed of rice to soak up the delicious flavors.

Ingredients (Serves 4-6):

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 large carrots, sliced
• 4 medium potatoes, peeled and diced
• 2 tablespoons all-purpose flour
• 1/4 cup water
• Fresh parsley, chopped, for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: Set your Instant Pot to the sauté mode and heat the olive oil. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
2. Brown the Beef: Add the beef stew meat to the pot and brown it on all sides. This should take about 5-7 minutes. This step helps to lock in the flavors and juices of the meat.
3. Deglaze the Pot: Pour in a splash of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This will add depth to the stew’s flavor.
4. Add Remaining Ingredients: Stir in the diced tomatoes, tomato paste, dried basil, oregano, rosemary, salt, and black pepper. Add the sliced carrots and diced potatoes to the pot.
5. Cook Under Pressure: Pour in the remaining beef broth, ensuring that the liquid covers the ingredients. Close the lid and set the Instant Pot to high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
6. Thicken the Stew: In a small bowl, mix the all-purpose flour with water to form a slurry. Turn the Instant Pot back to sauté mode, and stir in the slurry to thicken the stew. Let it simmer for about 5 minutes, stirring occasionally, until the stew reaches your desired consistency.
7. Serve and Garnish: Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or over rice.

Extra Tips:

For an added depth of flavor, consider searing the beef in batches to ensure even browning. Using a mix of beef cuts can also enhance the texture and taste of the stew.

If you find the stew too thick, simply add a bit more beef broth until it reaches your preferred consistency. Remember to always taste and adjust the seasoning before serving, as individual preferences for salt and herbs can vary.

This stew is even better the next day, so consider making it ahead of time for a meal prep option.

Budget-Friendly Minimalist Beef Stew

Beef stew is a classic comfort food that brings warmth and nourishment to any table. When made in an Instant Pot, this dish becomes even more convenient, allowing for quick preparation without sacrificing flavor. This budget-friendly minimalist beef stew recipe strips down the ingredients to the essentials, focusing on delivering rich taste and hearty satisfaction without breaking the bank. Perfect for busy weeknights or cozy weekends, this recipe is designed to serve 4-6 people, making it ideal for family dinners or meal prep.

By using an Instant Pot, you can achieve tender beef and perfectly cooked vegetables in a fraction of the time it would take using traditional methods. The pressure cooking process not only speeds up cooking but also helps seal in flavors, guaranteeing every bite is deliciously savory. This minimalist approach means you’ll only need a few staple ingredients, making it an accessible option for those who want to enjoy a comforting meal without a long shopping list.

Ingredients (Serves 4-6):

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 3 medium carrots, sliced
• 3 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch (optional for thickening)
• 2 tablespoons water (optional for thickening)

Instructions:

1. Prepare the Instant Pot: Set your Instant Pot to the ‘Sauté’ function. Add the vegetable oil and allow it to heat up for a minute.
2. Brown the Beef: Add the beef stew meat to the pot, working in batches if necessary, and brown on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
4. Deglaze the Pot: Pour in a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds flavor to your stew.
5. Combine Ingredients: Return the beef to the pot and add the remaining beef broth, carrots, potatoes, tomato paste, thyme, salt, and black pepper. Stir to combine all the ingredients thoroughly.
6. Pressure Cook: Secure the Instant Pot lid and guarantee the valve is set to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 35 minutes on high pressure.
7. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
8. Thicken the Stew (Optional): If you prefer a thicker stew, mix the cornstarch and water in a small bowl to create a slurry. Switch the Instant Pot to ‘Sauté’ and stir the slurry into the stew, cooking for an additional 2-3 minutes until thickened.
9. Serve: Once done, taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs if desired.

Extra Tips: For an even richer flavor, consider browning the beef in small batches to ensure a good sear on each piece. This step enhances the depth of flavor in your stew. If you like a bit of acidity, a splash of red wine or balsamic vinegar can be added during the deglazing step. Leftovers store well in the refrigerator for up to three days and can be frozen for up to two months, making it a versatile dish for future meals.