Your family will love this easy Instant Pot Beef Stew! It’s a hearty recipe made with stew beef, potatoes, carrots, green beans, and tomatoes that can be on the table in under 30 minutes when you use a pressure cooker.
I’m just going to say it – I love my pressure cooker. So there. Lots of people are scared of them, I know. They have visions of them exploding all over the kitchen. I guess I understand that. I mean, after all, I’ve seen it happen. Once. And I remember it well, too.
— This post was originally published on October 22, 2010. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Instant Pot or Pressure Cooker
Total Time: 30 Minutes
Servings: 6
Primary Ingredient(s): Beef stew meat, potatoes, carrots, onion, green beans, diced tomatoes
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“What a delicious stew! The family loved it! It was very easy to follow the steps”
— Mathilde
Sunday Mornings Back in the Day
It was on a Sunday morning when Mama was trying to get my two sisters and me dressed and ready for church. Preparations for attending church in our household were something like a three-ring circus.
We each had to have our Sunday socks and shoes, Sunday dress, probably with crinolines underneath (raise your hand if you know what a crinoline is), clean white gloves, and sometimes a hat.
She’d get one or two of us ready, and by the time she was finished with the third one, either the first or second had messed up her hair, taken her shoes and socks off, or rolled around outside on the grass in her nice clean Sunday dress and Mama would have to start all over.
Sometimes I wonder how in the world we ever got anywhere. And it wasn’t like we’d leave the house looking a mess, either. Oh, no. When we stepped out the door and headed for the car, we all, Mama included, were as near to perfect as possible.
Pressure Cookers Have Changed – A Lot!
Anyway, it was one of those Sunday mornings when the three of us were behaving like, well, like little girls. Besides getting everyone dressed and ready for church, Mama also had to have dinner ready when we returned. So, before she started getting us dressed, she had put some chicken on to cook in her pressure cooker.
I imagine she had plans to make something like Chicken a la King, one of my personal retro favorites, out of that chicken when we got back home. I also imagine that she was distracted beyond belief by the three squirming little handfuls that were me and my sisters when all of a sudden we heard the loudest boom coming from the direction of the kitchen.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 166 of my cookbook, My Southern Table! Get your signed copy today.
Childhood Trauma
Well, this was during the era of the Cuban Missile Crisis and me, being the biggest ‘fraidy-cat on the planet, thought for sure that the “bad guys” were coming to get us. Really…all that practicing we did at school getting under our desks and covering our heads in case of an attack. It made an impression on us little kids. Especially the ‘fraidy-cats.
Mama went running toward the kitchen into what I was sure would be her (and our) certain annihilation, only to find the pressure cooker blown to bits and chicken covering every possible surface. And I do mean every surface – even the ceiling. Needless to say, we did not make it to church that particular Sunday.
Modern Pressure Cookers Are Safe and Easy to Use
I know I’m not doing much to allay your fears of using a pressure cooker, but honestly, the technology has come a long, long way since those days. Today’s “instant pots” have multiple safety features like relief valves that trip if the pressure gets too high.
I tried to tell my sister that the other night when she called, and I told her I was making this beef stew in the pressure cooker. I could hear the fear and trepidation in her voice right through the phone line. That chicken-on-the-ceiling episode really scarred her for life :-)
The original version of this recipe came from an old cookbook that was included with the first pressure cooker I ever owned. I have no idea where the cookbook is these days, and the pressure cooker was worn out and tossed a long time ago, but I still use the recipe.
If you just can’t bring yourself to use a pressure cooker, you can, of course, cook this on the stovetop. It’ll just take you about 10 times as long.
Ingredient Notes
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- Beef Stew Meat – This is typically a mix of pieces from different cuts of beef and is perfectly fine for pressure cooking. You might also consider purchasing a chuck roast and cutting it into chunks yourself.
- Diced Tomatoes – Canned diced tomatoes are used for convenience. If you have nice, very ripe fresh tomatoes, you can always use them! I prefer Hunt’s brand when purchasing canned tomatoes.
- Onions, Potatoes, Green Beans, and Carrots – The veggies I prefer in my beef stew. I do realize that green beans are not really typical for beef stew, but we like them, so in the pot they go.
- Cornstarch – Used to thicken the stew at the end of cooking. It’s optional.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Easy Instant Pot Beef Stew
- Cut the beef stew meat, potatoes, carrots, and onions into bite-size pieces.
Pro Tip
Cut the stew meat, potatoes, and carrots into similar-sized pieces so they all cook in the same amount of time.
- Set the instant pot or electric pressure cooker to its saute setting. Add the oil and stew meat. Stir and cook until the meat is well browned all over.
- Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid.
- Add salt and pepper to taste. I use at least a teaspoon of salt in this recipe. That’s a lot of stew to season, you know!
- Place the lid on the pressure cooker and make sure it’s locked. If your model is equipped with a valve, check that it’s in place. Set it to cook for 15 minutes on high pressure.
- At the end of the 15 minutes cooking time, allow the pressure to release naturally for 10 minutes, followed by a quick release of any residual pressure. Open the top of the cooker and set it to its saute function.
- Combine the cornstarch and cold water in a small bowl. When the stew comes to a boil, add the cornstarch and water and stir until thickened. Reduce the heat to Simmer or Keep Warm.
- Serve over rice or noodles. I like to stir a teaspoon of prepared horseradish into my serving.
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How to Serve
This recipe is a classic one-pot meal with protein and veggies all cooked together. Our family enjoys it served over steamed white rice or buttered noodles. Dinner rolls or garlic bread and a light mixed green salad also pair nicely.
Storing the Leftovers
Allow the stew to cool completely before storing. For short-term storage, use an airtight container and place it in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container and store for up to 3 months.
To reheat – if frozen, allow the stew to thaw overnight in the refrigerator. Reheat in the microwave or in a heavy-bottomed pot over low heat on the stovetop.
More Stew Recipes You’ll Like
Old Fashioned Brunswick Stew
Quick and Easy Seafood Stew
Mexican Beef Stew (Caldillo)
Oxtails and Rice
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Easy Instant Pot Beef Stew
Ingredients
- 1 ½ pounds beef stew meat
- 2 large potatoes
- 4 large carrots
- 1 large onion
- 3 tablespoons oil
- 14.5 ounces canned green beans with their liquid
- 29 ounces canned diced tomatoes (2 cans) with their liquid
- Salt
- Pepper
- 2 tablespoons cornstarch
- ⅓ cup cold water
Instructions
- Cut the beef stew meat, potatoes, carrots, and onions into bite size pieces.1 ½ pounds beef stew meat, 2 large potatoes, 4 large carrots, 1 large onion
- Set the instant pot to its Saute setting. Add the oil and stew meat. Stir and cook until the meat is well browned all over.3 tablespoons oil
- Add the potatoes, carrots, onion, green beans with their liquid, and tomatoes with their liquid.14.5 ounces canned green beans, 29 ounces canned diced tomatoes
- Add salt and pepper to taste.Salt, Pepper
- Place the lid on the pressure cooker and make sure it's locked. If your model is equipped with a valve, check that it's in place. Set it to cook for 15 minutes on high pressure.
- At the end of the 15 minutes cooking time, allow the pressure to release naturally for 10 minutes followed by a quick release of any residual pressure. Open the top of the cooker and set it to its Saute function.
- Combine the cornstarch and cold water in a small bowl. When the stew comes to the boil, add the cornstarch and water and stir until thickened. Reduce the heat to Simmer or Keep Warm.2 tablespoons cornstarch, ⅓ cup cold water
- Serve over rice or noodles.
Notes
- Cut the stew meat, potatoes, and carrots into similar-sized pieces so they all cook in the same amount of time.
- To store, allow the stew to cool completely. For short-term storage, use an airtight container and place in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container and store for up to 3 months.
- To reheat – if frozen, allow the stew to thaw overnight in the refrigerator. Reheat in the microwave or in a heavy-bottomed pot over low heat on the stovetop.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Wow that’s quite a story, and I LOVE that picture of you girls, so cute! I love my pressure cooker. I actually used it to cook my sugar pumpkins last year and my butternut squash this year. This stew looks awesome!
Thanks, Amanda. I’ll bet it’s great for cooking the pumpkins and squash! Good idea.
Amazing pictures, wonderful stew!
Great story, Lana, and I love the picture of you and your sisters. I have been thinking of getting a pressure cooker, particularly for Indian food. It looks as though it does a great job of cooking beef stew, too.
It does do a great job, Dara. It’s interesting to me that the meat is perfectly tender yet the veggies are not too soft. I’m thinking of possibly posting a few more pressure cooker recipes.
Hi Lana great story , thank you for sharing with us, I am cooking on a pressure cooker more and more lately, I would love to see more recipes. Thank you again
I’m a pressure cooker convert, and this recipe looks great!
I really need (OK,want) a pressure cooker! This stew looks amazing and I love how quick dinner can be on the table!
I loved this post!
Great story! Love the pic. Which one is you? I think I know but……
I’ve never used a pressure cooker.
Not because I’m afraid of it but because the only thing I remember my mom making with it is Swiss Steak. I hated Swiss Steak!
I forgot about how fast it cooks though. 15 min for stew, Yikes!
I just might see what kind of shape mom’s is in next time I’m over there.
Thanks for making my day!
Teri – I’m the oldest so that’s me in the back peeking around my middle sister.
similar cooker experience happened in our family too, thank goodness it wasn’t the Russians… love the story and the stew, so quick is the pressure cooker… dinner in no-time-flat
I could swear you were describing my family here. Same Sunday morning get-ready-for-church turmoil and, yes, with white gloves, huge crinolines, special Mary Janes, and hat (usually only reserved for Easter). We had no pressure cooker, thank goodness, but we more often than not had a similar pot roast on the stove too, which I still make and love often when it’s cool outside. Really, is there anything more satisfying to eat than a pot roast like this? I don’t think so. Great post, Lana!
Thanks, Barbara. Sometimes I really enjoy telling a story along with the recipe and sometimes it’s just about the food. Glad you enjoyed the story in this one.
it looks amazing! :D
Lovely story, delicious recipe and beautiful photos — hey, how many cutting boards do you have, anyway?!?!
Please post more of your favorite pressure cooker recipes… let’s inspire those who do not yet know the flavor, speed and health of this cooking method!
I have quite a few cutting boards actually. I have a plastic one that I use for meats because it can go in the dishwasher. I have a small wooden one that is only for onions and garlic and I have a 4’x3′ bamboo one that I use for everything else!
ha! I laughed my way through that entire post, i would be traumaized for life if that happened to me!
Thanks so much for posting this story & recipe! I’m not sure which delighted me more: the story of you three girls, or the recipe itself. But I’ll be preparing this stew one evening this week.
I hope you post some more pressure cooker recipes. I, too, love my pressure cooker (my mama showed me how wonderful it can be), but I need new recipes. I only have a few that I actually use and would love to have more.
Thanks again, and keep up the great work!
So Agreed with!
I want to make this beef stew- looks great! :)
This looks great!
I have two PC’s, an 8qt stove top model and a 4qt electronic one, both from QVC. I’m glad I have them and keep the 4qt on the counter! Great for dried beans and stock, pea soup in 12 minutes! I haven’t tried stew yet (made that in my 6qt roaster oven a couple weekends ago… I may have too many kitchen toys, is that possible? :@)
Too many kitchen toys? How is that possible? Me no understand :-)
I agree. Can’t ever have too many toys!