So you’re craving something hearty, flavorful, and comforting but don’t feel like standing over the stove for three hours stirring a pot like you’re auditioning for a cooking show? Same. That’s where the Instant Pot comes in. This beef and vegetable stew (or soup, depending on how chunky or brothy you like it) is the definition of cozy comfort food without all the hassle. You toss everything in, press a button, and let modern kitchen magic do the rest.
Why This Recipe is Awesome
Let’s be real—beef stew is usually a “wait all day” kind of situation. But with the Instant Pot? You get fork-tender beef and perfectly cooked veggies in under an hour. It’s basically time travel for food.
This recipe is also super forgiving. Want it thicker like stew? Easy. Prefer it brothy like soup? Done. You can customize it to your mood without stressing.
And best of all—it’s so idiot-proof, even I didn’t mess it up. The hardest part is chopping some veggies, and honestly, that’s a good excuse to practice your knife skills anyway.
Ingredients You’ll Need
- 2 pounds beef stew meat, cut into chunks (your protein hero)
- 2 tablespoons olive oil (keeps things sizzlin’)
- 1 medium onion, diced (the tearjerker)
- 3 cloves garlic, minced (the flavor bomb)
- 4 carrots, sliced (sweetness + color)
- 3 celery stalks, chopped (crunchy backbone)
- 3 medium potatoes, diced (because carbs are life)
- 1 cup green beans, trimmed (optional, but adds freshness)
- 4 cups beef broth (the cozy base)
- 2 tablespoons tomato paste (richness + depth)
- 1 teaspoon Worcestershire sauce (the umami MVP)
- 1 teaspoon dried thyme (classic stew vibes)
- 1 teaspoon rosemary (aromatic goodness)
- 2 bay leaves (fancy but essential)
- Salt and pepper to taste (don’t be shy here)
- 2 tablespoons flour + 2 tablespoons water (optional slurry if you want it extra thick)
- Fresh parsley, chopped (garnish that makes you look like you tried)
Step-by-Step Instructions
- Set your Instant Pot to sauté. Add olive oil and brown the beef chunks on all sides. Don’t overcrowd—this is stew, not a beef traffic jam. Remove and set aside.
- Toss onion and garlic into the pot and cook until fragrant. Add tomato paste and stir like you know what you’re doing.
- Return beef to the pot. Add carrots, celery, potatoes, green beans (if using), broth, Worcestershire sauce, thyme, rosemary, bay leaves, and a sprinkle of salt and pepper. Stir everything together.
- Secure lid and set Instant Pot to manual high pressure for 35 minutes. Walk away, live your best life.
- Once done, quick release the steam (carefully, unless you enjoy steam facials).
- Remove bay leaves. If you want it thicker, stir in a slurry of flour + water and sauté for 5 more minutes until thickened.
- Taste, adjust seasoning, garnish with parsley, and serve hot. Applause optional but encouraged.
Common Mistakes to Avoid
- Not browning the beef. Skipping this step = bland city. Take the extra 5 minutes.
- Adding too much liquid. This is stew, not beef soup. Stick to the recipe or adjust at the end.
- Forgetting the bay leaves. They seem extra, but trust me—they bring subtle magic.
- Cooking veggies too long. Nobody likes mushy carrots. The Instant Pot times are spot-on.
- Over-seasoning at the start. Beef broth is salty—taste at the end and adjust.
Alternatives & Substitutions
- Use chicken instead of beef for a lighter version—just reduce the cooking time.
- Swap potatoes for sweet potatoes if you’re feeling adventurous (or trendy).
- Add mushrooms for an earthy flavor boost.
- Skip green beans and add peas instead if you want a sweeter pop.
- Want gluten-free? Thicken with cornstarch instead of flour.
FAQ (Frequently Asked Questions)
Can I use frozen beef?
Yep! Just add 5 extra minutes to the cook time.
What’s the difference between stew and soup here?
It’s all about thickness. Use less broth for stew, more for soup. Easy.
Can I make this ahead of time?
Totally. It reheats like a dream and actually tastes better the next day.
Can I freeze it?
Yes! Just cool completely, portion, and freeze. Potatoes may get a bit soft, but still tasty.
Do I need to peel the potatoes?
Nah. Leave skins on for rustic vibes and extra nutrients.
How do I make it spicy?
Add a pinch of red pepper flakes or a chopped chili for heat.
Can I double the recipe?
Yes, if your Instant Pot can handle it. Just don’t go above the max fill line unless you like cleaning soup explosions.
Final Thoughts
Instant Pot beef and vegetable stew (or soup, if that’s your vibe) is the ultimate shortcut to cozy comfort food. You get tender beef, flavorful veggies, and a rich broth without babysitting a pot for hours.
It’s hearty enough to feed a crowd, flexible enough to fit your preferences, and simple enough that you’ll wonder why you didn’t make it sooner. Leftovers? Pure gold.
So grab that Instant Pot, toss in your ingredients, and let technology handle the hard stuff. Dinner’s ready, and you barely lifted a finger. That’s what I call a win.
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