Go Back
+ servings
A bowl of instant pot beef stew on a light grey background
Print Pin
5 from 4 votes

Instant Pot Beef Stew Recipe

An Instant Pot Beef Stew Recipe everyone will love! This quick beef soup is delicious, healthy, hearty and so tender from the pressure cooker.
Course Main Course
Cuisine American
Keyword beef stew, instant pot beef stew, pressure cooker beef stew
Prep Time 10 minutes
Cook Time 25 minutes
Time to Come to Pressure 10 minutes
Total Time 45 minutes
Servings 4 people
Calories 340kcal
Not WW Friendly
WW Freestyle Points Not WW Friendly

Ingredients

  • 1 tablespoon olive oil
  • 1 lb stew meat
  • 1 tablespoon garlic finely minced
  • 1/2 cup onion finely chopped
  • 2 cups carrots cut in 1/2 inch thick circles
  • 1 cup celery thinly sliced-1/4 inch thick
  • 2 cups fingerling, russet or yukon gold potatoes cut in 1 inch pieces (about 8 oz)
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh rosemary chopped
  • 1 cup beef broth low or no sodium
  • ¼ cup red wine optional
  • 1 cup frozen peas

Instructions

Instant Pot Instructions

  • Set instant pot to sauté for 10 minutes. Heat olive oil. Brown stew meat on all edges (about 5 minutes). Add onions/garlic and cook for an additional 5 minutes.
  • While meat/onions brown, cut all other vegetables/potatoes.
  • After the meat has browned - add all remaining ingredients EXCEPT peas and stir until combined.
  • Cover and set to sealing, Manual Pressure for 25 minutes
  • It will take the instant pot about 10 minutes to come to pressure.
  • When it’s finished cooking, quick release the pressure. Discard bay leaf, stir in frozen peas & enjoy!

Crockpot Instructions

  • Optional: Heat 1 tablespoon of olive oil in a pan and brown stew meat + onions. This step is not necessary, but will add an extra layer of flavor.
  • While meat/onions brown, cut all other vegetables/potatoes.
  • After the meat has browned - add all remaining ingredients EXCEPT peas and stir until combined.
  • Cover and set to low for 6-8 hours.
  • When it’s finished cooking discard bay leaf, stir in frozen peas & enjoy!

StoveTop Instructions

  • Heat 1 tablespoon of olive oil in a pan and brown stew meat + onions. Cook for about 10 minutes.
  • While meat/onions brown, cut all other vegetables/potatoes.
  • After the meat has browned - add all remaining ingredients EXCEPT peas and stir until combined.
  • Cook on high for 30 minutes, stirring occasionally. Reduce heat and allow stew to simmer for additional 30 minutes
  • When it’s finished cooking discard bay leaf, stir in frozen peas & enjoy!

Video

Nutrition Facts

Nutrition Facts
Instant Pot Beef Stew Recipe
Amount Per Serving (1.5 cups)
Calories 340 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 70mg23%
Sodium 316mg14%
Potassium 1183mg34%
Carbohydrates 29g10%
Fiber 6g25%
Sugar 8g9%
Protein 31g62%
Vitamin A 11144IU223%
Vitamin C 37mg45%
Calcium 83mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
Tried this recipe?Share it! Make sure to tag @thecleaneatingcouple or use #thecleaneatingcouple!