instant pot beef stew

The weather is cold enough now that I feel like it’s actually appropriate for me to be making stews and soups. Exhibit A 👆🏻

(Also see Chicken Gnocchi Soup + Vegetable Beef Soup for Exhibits B and C)

Beef stew, get in my bell-ay. This is (one of the many reasons) why I love winter. Warm, hearty soul-feeding soups and stews. Plus, it’s easy. Like, under-an-hour easy. Dinner-in-a-flash easy.

Can we talk about this misconception that people have about making soup/stew? It’s actually wayyy easy and doesn’t need to take hours.

The Instant Pot (affiliate link) worked its magic and in 35 minutes there was a mix of fall-apart-tender beef, soft carrots + potatoes, and creamy sauce cascading onto my plate + into my belly. I’m talking you look at the beef and it falls apart.

Food magic.

And of course, no stew experience is complete without some warm crusty bread. It’s practically the most important part. Want to know a secret? I made this bread just so I could have bread with my stew.

Confessions of a bread-a-holic. Just embrace it. Embrace the warm, crusty, butery bread-and stew goodness.

That bread swoop 😍


  • 6 smallish red potatoes
  • 3 stalks celery
  • 1/2 onion sliced
  • 5 carrots
  • 1 to 1 1/2 lbs beef stew meat
  • 1 cup beef broth
  • 1/2 tsp Salt
  • Pepper
  • 3 TBS flour
  • 1 tsp thyme
  • 1 clove of garlic, minced
  • 1 cup frozen peas

Roughly chop the potatoes, celery, and carrots. Set aside. In a bowl, add the flour, salt and pepper and mix. Toss the beef until mostly coated. Set the beef in the bottom of the Instant Pot (make sure you use the LINER that it comes with – never put food directly into the pot itself). Add the celery, carrots, and potatoes. Add the onions on top. (I didn’t stir everything together). Pour the beef broth in and add the garlic, thyme, and an extra pinch of salt + pepper if ya want.

Make sure the vent is set to “sealing” and select the “stew/meat” setting on the Instant Pot (about 35 minutes). When it’s finished cooking, let the pressure release naturally (takes about 15 minutes). Stir in a cup of frozen peas (it’s important to do this after it’s done cooking, they will turn to mush if you add them at the beginning with everything else). Serve warm with some crusty bread ❤️

Optional: If you want to thicken the stew, mix together two spoonfuls of starch with a little bit of water. Whisk together until it forms a paste. Add to the stew.

Yield: About 5-6 servings

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