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+ servings

Instant Pot Beef Stew

This family pleasing beef stew is ready in less than one hour! Your Instant Pot is the secret.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: beef, Comfort Foods, Everyday Meals
Cuisine: American
Keyword: beef stew, Instant Pot
Servings: 6
Calories: 295kcal


  • 1 lb cut up stew meat chuck, top round, shoulder
  • 1/2 cup flour
  • 2 tbsp butter
  • 2 cups beef stock
  • 4 large potatoes cut in 1-inch chunks
  • 1 bag 14 oz frozen pearl onions (don’t defrost)
  • 1 cup carrots cut in 1-inch chunks
  • 3 turnips cut in 1-inch chunks
  • 8 oz fresh mushrooms quartered
  • 2 cloves garlic minced
  • 1 sprig about 3-inches rosemary -OR- 1 tsp dried
  • 3 sprigs fresh thyme -OR- 1 tsp dried
  • 2 tsp salt
  • 2 tbsp tomato paste
  • 1 tbsp worcesteshire sauce
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1/2 cup peas


  • Place flour in a large bowl, add meat and toss to coat.
  • Set Instant Pot on Saute (medium heat setting). Add the butter. When butter sizzles, place the meat in the pot to brown on all sides.
  • Pour the stock in the pot and scrape up the browned bits at the bottom.
  • Add the vegetables, onions, herbs, salt, garlic, tomato paste, worcestershire sauce, soy sauce & brown sugar. Stir well.
  • Cover, seal and set on Meat/Stew, Reduce pressure naturally (takes about 15 min). For other branded pots, see the post above for guidelines.
  • Stir in the peas (they will cook from residual heat)
  • You can thicken by mixing 3 tbs cornstarch in 1/2 cup water—stir in and bring to a boil.


Serving: 1serving | Calories: 295kcal | Carbohydrates: 30g | Protein: 25g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 1399mg | Potassium: 852mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3880IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 4mg