Serving instant pot beef stew with potatoes in a big bowl

Instant Pot Beef Stew With Potatoes

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 5 servings
Calories 413kcal


  • 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


  • 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.