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Instant Pot Beef Stew With Potatoes

Published Jun 21, 2017 By Julia 50 CommentsThis post may contain affiliate links.

Summary:
I love this Instant Pot beef stew dish: it's an easy, simple, and incredibly comforting beef stew with vegetables like pearl onions, carrots, potatoes, and mushrooms.
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Serving instant pot beef stew with potatoes in a big bowl

Instant Pot Beef Stew With Potatoes

4.9 from 13 votes
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Prep: 20 mins
Cook: 1 hr
Yield: 5 servings
Calories: 413

INGREDIENTS

  • 1 1/2 pounds chuck roast or beef stew meat cut into 1-2 inch chunks
  • 16 ounce bag frozen pearl onions
  • 8 ounces carrots about 3, peeled and chopped into 1 inch chunks
  • 1 pound Russet potato about 1 large, peeled and chopped into 1 inch chunks
  • 10 ounces mushrooms quartered
  • 2 cups beef stock
  • 3 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon salt

INSTRUCTIONS

  • In a bowl, toss beef chunks with flour until coated.
  • Add butter to the pressure cooker. Turn on the saute setting at medium heat. When the butter is melted, add beef chunks. Cook until browned on all sides, about 5 minutes, stirring frequently.
  • Add beef stock to the pot, stirring well and breaking apart any beef bits stuck to the bottom of the pot. Add salt and tomato paste, stirring until dissolved.
  • Add remaining ingredients (frozen pearl onions, carrots, potatoes, mushrooms) to the pot. Stir.
  • Close and lock the lid on the pressure cooker. Select the meat/stew function and set the cooking time to 35 minutes. When finished, let sit for 10 minutes to naturally release the pressure before using the steam release handle to vent.
  • Open the lid and stir. Taste and add additional salt if needed. Serve hot and optionally garnish with chopped parsley.

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Serving easy instant pot beef stew with potatoes in a big bowl
Beef stews are one of my favorite cold rainy day, curl-up-on-the-couch dinners. Think Hungarian paprika beef stew and Cuban beef stew (ropa vieja). It’s also one of the first recipes everyone always asks me about for the Instant Pot: “Hi Julia, your Instant Pot artichokes/salmon/chicken tikka masala looks great! But… do you have a recipe for how to make beef stew in the Instant Pot?” It makes sense; beef stew is one of those recipes that really makes the Instant Pot shine. You don’t have to cook for hours to get really tender beef; just 35 minutes. You can brown the beef and pressure cook it all in the same pot, so that means fewer dishes to clean. I use the Instant Pot, but you don’t have to — any multi-cooker with a saute and pressure cooking function will do.

Close up view of best beef stew with potatoes made in instant pot pressure cooker
You will love the texture of this pressure cooked beef stew: meltingly tender chunks of beef with very soft carrots, potatoes, and onions. Plus, bites of juicy mushrooms. It really doesn’t get better than this. I think the stew is thick and hearty, but if you like it even thicker, you can just add less beef stock to the pot. It’s always easy to thin it out later if it isn’t to your liking.

This recipe makes what I consider to be a very basic beef stew. You won’t find any weird or secret ingredients lurking about here, just your typical stew ingredients. It’s a simple recipe that hits home every time.

Ladling beef stew with vegetables like potatoes, carrots, and onions into a bowl
I recommend serving this beef stew with biscuits, a simple salad like this Greek salad, or loaded mashed cauliflower. All good choices and all so delicious.

MORE DELICIOUS INSTANT POT RECIPES:

Artichokes cooked in the Instant Pot and served with a spicy garlic mustard dip
Instant Pot Artichokes
Instant pot corned beef and cabbage
Instant Pot Corned Beef

Instant Pot chicken with creamy mushroom sauce
Instant Pot Chicken Tikka Masala
Instant Pot chicken tikka masala

Filed Under: Vintage Tagged With: butter, carrot, chuck roast, fall, flour, instant pot, mushrooms, onion, winter

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Stephanie

I made this tonight. I changed the recipe by omitting the mushrooms, used half of the bag of pearl onions, added celery, and also added a half bag of frozen mixed vegetable. It was delicious !

Vote Up2Vote Down  Reply
2 years ago
Harry

So I just made this for the family and it turned out really really good! Doubled the recipe in my 8-Quart Instant Pot. However, I must say if I ever can’t find frozen pearl onions again i’m NOT getting fresh pearl onions cause it is not really that fun peeling 2 pounds of tiny onions and it is extremely time consuming. I’d expect I would be able to swap in some roughly chopped regular sized onions if that happens again. I’m also not really sure what I could even do to improve the recipe tbh. Perhaps half beef stock half red wine for the liquid with a touch of Balsamic Vinegar? But tbh it’s absolutely fantastic as it is written!

Vote Up1Vote Down  Reply
1 year ago
Jacki

I’m so glad you commented this, because I’m about to double this in my own 8qt, and I was wondering if anyone else had tried it yet! And I love your idea of adding some red wine to the broth! I’m going to try that, too!

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6 months ago
Vicki

Love this recipe! So easy. I added some thyme, rosemary and oregano for additional flavor. Served in a bowl with cheese garlic biscuits. Yum!

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1 year ago
Vanya

I was wondering if red wine can be incorporated into this recipe for more flavour. I really like the recipe and intend to make it in the Instant Pot but was wondering about using some wine 🙂

Vote Up0Vote Down  Reply
1 year ago
Julia

Using some red wine sounds delicious. I would sub some of the beef stock with wine, which will help deglaze the pot as well.

Vote Up0Vote Down  Reply
1 year ago
Jenny

If I double this will it fit in 6qt instant pot? And should I increase cooking time?

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2 years ago
Julia

I don’t think it’ll fit in a 6 quart Instant Pot. The pressure cooking time wouldn’t change.

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2 years ago
Chris

Is this calling for beef broth or beef stock?

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2 years ago
Julia

Either will work in this recipe.

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2 years ago
Linda

I made this for dinner tonight and Oh my goodness, we loved it. We’ve already decided we need it on our menu once a month. I left out the mushrooms this time because hubs doesn’t like them and the only other change I made was that I used 8 ozs of tomato sauce because I didn’t have pasts. I’m giving it all 5 ⭐️⭐️⭐️⭐️⭐️s.

Vote Up0Vote Down  Reply
2 years ago
Julia

Woohoo I’m so glad to hear you loved it! Hope you get a chance to make it again soon 🙂

Vote Up0Vote Down  Reply
2 years ago
Rachel

Can this be cooked in the 3 qt instant pot?

Vote Up0Vote Down  Reply
3 years ago
Julia

No, I don’t think the ingredients would fit. You could try halving the amount of ingredients and keeping the pressure cooking time the same.

Vote Up0Vote Down  Reply
3 years ago
peggy

Can you not use tomato paste in this Stew My Family likes the Beef flavor better then Tomato can I not use it

Vote Up0Vote Down  Reply
3 years ago
Julia

The tomato taste isn’t strong. You can use less, like 1-2 tablespoons instead of 3.

Vote Up0Vote Down  Reply
3 years ago
Heather

My family doesn’t like onions or mushrooms. Could I omit these ingredients? or would it turn out poorly? If I do omit the onions/mushrooms would it help to add some onion powder to help with the flavor? (BTW, this is the best sounding/looking recipe for Instant Pot Beef Stew that I found on Pinterest)

Vote Up0Vote Down  Reply
3 years ago
Julia

I think you can omit those ingredients, and adding some onion powder should be good. How about adding more carrots/potatoes as well?

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3 years ago
Betty

Just ate the beef was really good .thanks for sharing..I did add a little more feef stock. I will be making this recipe often ,so easy.

Vote Up0Vote Down  Reply
3 years ago
Tricha

I’m assuming you can make this in a Dutch oven on the stove too, just a longer cooking time. Any suggestions to make it work? Thanks!

Vote Up0Vote Down  Reply
3 years ago
Julia

I suggest adding more beef stock or water since moisture will escape from a dutch oven (unlike a sealed pressure cooker), and simmering with a lid on until the beef is tender.

Also, I have a different recipe for beef stew that uses a dutch oven: https://www.savorytooth.com/hungarian-beef-goulash/

Vote Up0Vote Down  Reply
3 years ago
Paige

Should it be “venting” or “steaming”

Vote Up0Vote Down  Reply
3 years ago
Julia

When you use the steam release handle, it will be steaming out of the vent as it rapidly releases pressure.

Vote Up0Vote Down  Reply
3 years ago
Brad

This was our first time using our instant pot. This recipe is easy to follow and it turned out great. My wife usually makes beef stew in the crock pot which is very good but takes all day. This recipe from start to finish took an hour and fifteen minutes including prep to opening the instant pot.
This is our go to recipe from now on for beef stew. Thanks for posting this on Pinterest.

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3 years ago
Graham

Just made this as my second IP meal. So delicious and meat so tender it didn’t need to be chewed. Thanks

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3 years ago
Lindsey

Could I put a cut up onion in instead? I couldn’t find frozen pearled onions.

Vote Up0Vote Down  Reply
3 years ago
Julia

Yes, roughly chopped onions will work as well.

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3 years ago
Melissa

Picture is what it looks like. Tastes delicious. Added extra broth for soup rather than stew.

Vote Up0Vote Down  Reply
3 years ago
Barbara

My first meal in my instant pot, it turned out great. Thanks for sharing

Vote Up0Vote Down  Reply
3 years ago
Michelle Carter

This was the first recipe I tried in my instant pot and one that I now make often. It is so yummy and comes out perfect every time. Thanks for sharing

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3 years ago
Jacci

I have a three quart so only used one pound of meat. When it was finished I added defrosted mixed vegetable and put it on ssure for additional 5 minutes. Love the recipe. Thanks for sharing.

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3 years ago
Laurie Andrews

We tried your recipe as our first in using our new Instant Pot. The appliance alone is a huge time saver. We really enjoyed the heartiness and flavor. Thank you so much for sharing this. We will definitely make it again!

Vote Up0Vote Down  Reply
3 years ago
Julia

Thank you Laurie, I’m so glad that you enjoyed it! Hope you get to use your Instant Pot again soon 🙂

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3 years ago
Wendy

Made this stew for dinner last night in the instant pot. I was amazed at how simple it was to prepare. It turned out excellent. It has a think, rich broth and the meat and veggies we’re perfectly done.

Vote Up0Vote Down  Reply
3 years ago
Julia

Awesome, glad it turned out well for you Wendy!

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3 years ago
Sue

This looks good, but I am wondering if there is a way to adapt it to add either dumplings (bisquick type) or biscuits on top of it while it’s cooking? Would the recipe be adjusted?

Vote Up0Vote Down  Reply
3 years ago
Julia

Hi Sue! I haven’t tried adding dumplings or biscuits to this recipe, so I can’t say how it’ll turn out. I’m fairly certain the recipe will have to be adjusted though.

Vote Up0Vote Down  Reply
3 years ago
miss becki

Just wanted to let you know that I made this last night and loved it! I didn’t have tomato paste on hand so I used tomato sauce, but this recipe was so good! Thank you for sharing! 🙂

Vote Up0Vote Down  Reply
3 years ago
Julia

Great, I’m glad it turned out well for you 🙂

Vote Up0Vote Down  Reply
3 years ago
Diane

Hello!

I would like to double the recipe – would the cooking times change if so? Thank you!

Diane

Vote Up0Vote Down  Reply
3 years ago
Julia

Hi Diane, the cooking time would remain the same, even though you’re doubling the recipe’s ingredients. Make sure your Instant Pot is large enough to fit all of the ingredients — you’ll probably need something larger than a 6 quart pot. Hope that helps 🙂

Vote Up0Vote Down  Reply
3 years ago
Diane

It does! I’ll have to do 2 rounds 😬 Thank you!

Vote Up0Vote Down  Reply
3 years ago

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