This Instant Pot Beef Stew recipe has quickly become one of my family’s favorite winter dinners. Read on for the recipe!
This post contains affiliate links, which help support my family.
I got my Instant Pot 7-in-1 pressure cooker right after Thanksgiving, and while I waffled a little bit pre-purchase, it’s my absolutely favorite kitchen “toy” now!
For a lot of people, it replaces all kinds of appliances – slow cookers, pressure cookers, rice makers, veggie steamers, and yogurt makers… acting as a real kitchen minimizer, but I didn’t have ANY of those appliances, so for me it was “one more thing.”
One more AWESOME thing. I’ve made more recipes since then than I can count. I’ve cooked a whole chicken almost every week, followed by making chicken stock. Then, I use the chicken stock in recipes throughout the week – mainly using it to make soup, but sometimes in a one-pot gluten-free pasta dish, using it to cook rice in the Instant Pot, or adding it to sauces.
I’ve used the Instant Pot to make about 4 batches of yogurt so far, and then I strain it in my greek yogurt strainer to make it thick the way my family likes it. Then, I use the strained whey when I make pancakes, and when I make gluten-free pizza crust, in place of water or milk.
I’ve even used it to “boil” eggs – resulting in the easiest-to-peel-EVER eggs you can imagine. I’ll never boil another egg on the stove again! And I’ve made potato salad – cooking the potatoes and “boiling” the eggs at the same time, have “baked” potatoes and sweet potatoes in it, and so much more.
I use it so much that I’ve had to get an additional instant pot inner pot and a glass lid so that I can use it multiple times a day without any problems. (I use the glass lid when I make yogurt, and when I put the yogurt into the fridge to cool before straining.) Plus, since the pressure cooker won’t work without the sealing ring, I’ve ordered a spare so I’ll never be without my IP magic cooker.
All of that, to say… you’ll be seeing several Instant Pot recipes here on Joyful Abode from now on. I’m a huge fan.
So here’s a recipe I’ve made many times already. It’s thick and warming, full of veggies, and fall-apart tender grass-fed beef (I order my beef online – link is where I order from). With just a little kick of heat to keep things interesting.
- pound Grass-fed stew meat approximately a
- Organic Coconut Oil
- 2 c homemade stock (chicken beef, or veggie)
- 3-5 carrots peeled and chopped
- 1 large onion diced
- 3 stalks celery chopped
- a few yukon gold potatoes diced
- chipotle powder
- salt & pepper
- onion powder
- garlic powder
- 2 Tbsp arrowroot powder dissolved in 2 Tbsp cool water
- frozen peas
- Turn the instant pot to "saute" and add a couple tablespoons of coconut oil.
- When the pot is hot, add the stew meat and brown on all sides.
- Add 1 cup of stock, and secure the lid. Make sure the vent is closed.
- Turn the pot off, then on "manual" (high pressure) for 20 minutes.
- When the pot beeps that 20 minutes is over, do a quick release of the steam and open the pot.
- Add all of the vegetables except for the peas, the rest of the stock, and sprinkle in spices to taste. Stir to combine.
- Replace the lid and close the steam vent. Set the pot on "manual" (high pressure) for another 10 minutes.
- When the pot beeps, let it sit for another 10 minutes (the pot counts up, to help you keep track), THEN quick release the rest of the steam.
- Stir in the arrowroot slurry to thicken the broth a bit, and add however many frozen peas you like. (I like a lot.) The peas will thaw and be warmed by the hot stew without getting mushy or overcooked.