Beef stew is a winter staple in our home.  This Instant Pot version cooks up quickly and is full of goodness and flavour.  It really hits the spot on a cold day.

Cutting up the vegetables can take some time but the end result of a pot of simmering stew is worth the effort.

I chopped up some mushrooms, green pepper, celery, carrots and onions.

Then I dumped the vegetables into the Instant Pot.  I added the ingredients one after the other and did not stir.

Now I cut up some potatoes into bite size pieces and dumped them on top of the vegetables already in the Pot.

Next I prepared the meat layer by making sure the stewing beef was cut into 1 inch cubes before dumping the meat in on top of the potatoes.

After the beef I added in some beef broth, almond milk, diced tomatoes, red wine vinegar, paprika, soy sauce, pepper, salt and finished with a can of tomato paste.  I did not stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 30 minutes.

When the Instant Pot was done cooking, I allowed it to natural release for 5 minutes. Then I turned the steam release handle to the venting position to finish with a quick release.

After removing the lid I stirred in frozen corn and peas.

I made a slurry with a bit of corn starch and water, turned the instant pot to saute and thickened it a little bit.

The stew was very hot so I let it sit for a few minutes before serving.  

Instant Pot Beef Stew is loaded with vegetables and meat.  It is a hearty one pot meal to serve in the cooler weather.

Yield: 8

Instant Pot Beef Stew

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Beef stew is a winter staple in our home.  This Instant Pot version cooks up quickly and is full of goodness and flavour.  It really hits the spot on a cold day.

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1 large yellow onion chopped
• 1/4 lb carrots chopped
• 1 large celery stalk chopped
• 1 green pepper chopped
• 4 oz mushrooms chopped
• 4 medium potatoes chopped
• 2 lbs stewing beef cut in 1" cubes
• 2 cups beef broth
• 2 cups almond milk
• 28 oz diced tomatoes (796 ml)
• 2 tbsp red wine vinegar
• 2 tbsp soy sauce
• 1 tbsp paprika
• 1 tsp pepper
• 1/2 tsp salt
• 5.5 oz tomato paste
• 1 cup frozen peas
• 1 cup frozen corn
• Optional:
• Corn Starch

Instructions

1. Chop up the onion, carrots, celery, green pepper and mushrooms. Add them to the Instant Pot.
2. Cut the potatoes into bite size pieces and put them in the Instant Pot on top of the chopped vegetables. Do not stir.
3. Make sure the stewing beef is cut into 1" cubes and dump the cubes in on top of the potatoes. Do not stir.
4. Pour in the beef broth, almond milk, diced tomatoes, red wine vinegar, soy sauce, paprika, pepper and salt. Do not stir.
5. Drop the tomato paste in by spoonfuls and do not stir.
6. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 30 minutes.
7. When the Instant Pot is done cooking, allow it to natural release for 5 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
8. Stir in the peas and corn.
9. If you want a thicker stew make a slurry with corn starch and water. Turn the Instant Pot to saute and stir in the slurry until it thickens.
10. After turning off the Instant Pot the stew will be very hot so allow it to cool for a few minutes.
11. Serve and enjoy!

Notes

*This recipe was test in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 285 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 9mg Sodium: 763mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 8g Sugar: 12g Sugar Alcohols: 0g Protein: 11g