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Easy Instant Pot Beef Stew Recipe
This delicious and comforting beef stew recipe is my go-to for a quick and easy meal for our family. It’s a dish that I make when I need to it to be foolproof, and I actually made this for my family for our Christmas lunch! Everyone raved about how yummy it was, and most of us went back for a second bowl.
Made in the Instant Pot or an electric pressure cooker, this beef stew is so tender flavorful and can be made in a fraction of the time it takes on the stovetop or the slow cooker. The tomato paste actually gives that deep and complex flavor while keeping it Whole30-compliant, and the end result is just so fantastic.
Ingredients You’ll Need
- Beef stew meat: This usually comes pre-cut, but if not, you can buy a chuck roast and cut them into 1-inch chunks yourself.
- Veggies: Onion, garlic, carrots, celery, and potatoes to bring out the deep flavor in the soup and add heartiness.
- Ghee: You can use another cooking oil of your choice like olive oil. You’ll need it to give the meat a good sear before cooking in the Instant Pot
- Tomato paste: Instead of using wine, tomato paste brings out the deep and complex flavor in the broth without using red wine
- Bone broth or beef broth: Delicious stew base
- Arrowroot starch: Use to make roux for the soup. You can also use cornstarch or even flour if that’s what you have on hand.
How to Make Beef Stew in the Instant Pot
This recipe is so easy and fast in the Instant Pot. Between this method, slow cooker, and the stovetop, the Instant Pot is the most hands-off and quickest way to make this recipe. Here are the steps on how to make beef stew in the Instant Pot:
- Sear the meat first in oil on Sauté setting. This caramelizes the outer crust and will make the stew more rich and flavorful.
- Once browned, add garlic and onions and sauté a little longer. This will also add a ton of flavor and I recommend that you don’t skip it!
- Add the rest of the ingredients (vegetables, broth, tomato paste, spices), and cook on Manual high pressure for 30 minutes.
- Let the pressure release on its own.
- Make a roux with water and arrowroot starch, and add this into the stew to simmer for a few minutes to thicken.
That’s it! Easy peasy beef stew in the Instant Pot.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze for up to 3 months. Reheat in the microwave or on the stovetop.
Other recipes you might love…
- Instant Pot Cabbage Soup with Ground Beef (Paleo, Whole30)
- Instant Pot Whole30 Chili with Spaghetti Squash
- Paleo Slow Cooker Korean Oxtail (Kkorijjim)
- Instant Pot Paleo Hamburger Soup (Whole30)
- Instant Pot Balsamic Short Ribs (Paleo, Whole30)
Easy Instant Pot Beef Stew (Paleo, Whole30)
Ingredients
- 2 lb beef stew meat, cut into 1 inch pieces
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tbsp ghee, or your favorite cooking oil
- 1 onion, diced
- 4 cloves garlic
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 lb potatoes, cubed
- 2 tbsp tomato paste
- 4 cups bone broth, or beef broth
- 1 tsp dried thyme
- 1/4 cup arrowroot starch
- 1/4 cup water
- Chopped parsley , for garnish
Instructions
- Sprinkle the beef stew meat with salt and pepper evenly.2 lb beef stew meat, 1 tsp sea salt, 1/2 tsp ground black pepper
- Turn the Instant Pot on to Sauté and add ghee. Once the Instant Pot indicates that it's "hot," add the meat and cook for 4-5 minutes until lightly browned on all sides.1 tbsp ghee
- Add garlic and onion and sauté for 2 minutes until fragrant.1 onion, 4 cloves garlic
- Turn off the Instant Pot and add carrots, celery, potatoes, tomato paste, bone broth, and thyme. Stir together, then screw on the lid. Cook on Manual HIGH for 30 minutes. Once it beeps to a finish, release pressure naturally for 15-20 minutes until the lid slides open easily.3 carrots, 3 stalks celery, 1 lb potatoes, 2 tbsp tomato paste, 4 cups bone broth, 1 tsp dried thyme
- Turn the Instant Pot on to Sauté setting. Make a roux by whisking together arrowroot starch and water, and pour into the stew. Let this simmer for 2-3 minutes until the stew is thickened.1/4 cup arrowroot starch, 1/4 cup water
- Add more salt if needed, then sprinkle with chopped parsley before serving.Chopped parsley
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try!
Made this for dinner tonight (minus potato, bc I didn’t have any!) So yummy! Thanks for a quick and easy, but super comforting meal.
Aw thank you! So glad you enjoyed it!!
This looks like a great recipe. One question, where is all that vitamin A coming from?
Carrots! They are super high in vitamin A.
I just read an article by the Healthy Home Economist Sarah Pope regarding Vitamin A: Busting the Beta Carotene Vitamin A Myth. It is very interesting. True Vitamin A can only come from grass fed butter, organ meats to name a few sources. Apparently, true vitamin A doesn’t get converted in the body unless you have perfect health and no gut issues. Just wondering what your thoughts are? Thanks!
I need to correct something I said. According to Sarah’s article, vitamin A from beta carotene sources are difficult for the body to convert to true vitamin A unless you have excellent health and no gut issues. I would love to hear your comments and hope you reply. I am just a regular Mom trying to figure this out. I hold no degrees. I certainly am not trying to challenge you. You and Sarah are more qualified than I am. When I hear different facts I try to sort them out because it is so confusing sometimes. I ask questions because I am still trying to learn and hope I get answers from websites I value, like yours and Sarah’s. In my opinion, I thought Sarah’s article made sense.