Instant Pot Beef and Potato Stew

This stew is the kind of dinner that makes the house smell like comfort and not like a Pinterest photo shoot — thick, beefy, potato-studded, and gloriously unapologetic. It cooks mostly itself in the Instant Pot, so you get deep, slow-simmer flavor in a fraction of the fuss. If you want cozy, fork-tender beef and potatoes that soak up a rich, savory broth and make everyone go back for thirds, this is your jam.

My husband will eat this from a bowl with a spoon and a stare of pure contentment. I made it on a gloomy Tuesday and he announced, between spoonfuls, that he’d marry this stew if he could. Our kid refuses to eat anything with green on it but will demolish a potato like it’s a trophy, so this has become our unofficial family treaty food: I get nutrition, they get carb joy, we all get quieter. Once I accidentally swapped white wine for apple cider in a pinch and, shockingly, it worked — gave the broth a rounder, sweeter vibe. I still can’t explain it, but I’ll never be without that option again.

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I have a messy relationship with brown bits. Sometimes I forget to scrape the pot before adding liquid and the Instant Pot pings like it’s judging me; other times I remember, and the resulting fond makes the stew sing. I once tried searing the beef in butter instead of oil and burned it slightly — it added a smoky note I didn’t expect and the family loved it, so now it’s my accidental secret weapon. Also: if your potatoes are big, cut them into smaller bite-size chunks or you’ll be slow-roasting them in the broth forever.

Shopping Tips

– Protein: Look for chuck roast or stew meat with a little marbling; flavor comes from fat and collagen, not prettiness.
– Vegetables: Yukon Gold or red potatoes hold their shape better than russets; pick firm tubers with no green spots.
– Canned Goods: If your recipe calls for stock, low-sodium beef stock lets you control salt without adding cardboard flavor.
– Spices: Dried thyme and bay leaves are tiny but mighty here — fresh is great if you have it, but dried won’t shame you.
– Fats & Oils: Neutral oil for searing; if you like a deeper flavor, use a mix of oil and a little butter (adds richness).

Prep Ahead Ideas

– Chop onions, carrots, and potatoes the night before and store them in airtight containers in the fridge; keep potatoes submerged in cold water to stop browning.
– Brown the beef ahead if you want — cool and store in the fridge, then add straight to the Instant Pot the next day.
– Mix any spice blends or slurry (if thickening later) in a small jar and refrigerate so assembly is just dump-and-go.
– Use shallow containers for quicker fridge chilling and label everything so you’re not guessing at 5 p.m.

✔Time-Saving Tricks

– Buy pre-cut stew beef if you’re short on time — it saves 10–15 minutes of chopping.
– Use baby potatoes whole for even faster prep; they cook through quicker and look cute in the bowl.
– Skip the searing if you’re rushed; you’ll lose a bit of depth but gain precious minutes and still have a comforting meal.
– Make a double batch and freeze half; reheats like a dream and saves an entire evening later.

✔Common Mistakes

– Overcrowding the pot when searing: you’ll boil instead of brown, and that flavor is gone. Do it in batches.
– Adding too much liquid: Instant Pot doesn’t evaporate like a stove; start conservatively and add more after if needed.
– Using waxy potatoes that fall apart: I did this once and ended up with stew glue; choose starchy vs. waxy based on how chunky you want it.
– Skipping salt: meat needs salt at multiple stages — season the beef before searing and taste the finished stew.

What to Serve It With

– Crusty bread or soft dinner rolls for dunking — nothing fancy, just squishy carb therapy.
– A quick green salad with lemon vinaigrette to cut the richness.
– Steamed green beans or roasted Brussels sprouts for a bit of bitter crunch.
– A scoop of plain rice for soaking up the juices if you’re feeling extra.

✔Tips & Mistakes

– Brown the meat in hot oil for color; if you skip this, add a splash of Worcestershire for depth.
– Don’t salt too early if using store-bought stock — it’s often already salted.
– Potatoes cook fast — add them after the beef has been pressure-cooked if you want them to hold shape.
– If the stew tastes flat, a squeeze of lemon or a splash of vinegar brightens everything.

✔Storage Tips

Store leftovers in airtight containers in the fridge for up to 4 days. You can freeze portions for up to 3 months — thaw in the fridge overnight before reheating. Cold stew is not a crime; it’s actually a legit snack (I’ve eaten it with a spoon straight from the container). For breakfast? Put it over toast and call it “rustic brunch,” no apologies.

✔Variations and Substitutions

Swap beef for cubed pork shoulder if you want a lighter flavor; it still gets meltingly tender. Can’t do potatoes? Use parsnips or turnips for a drier, earthier bite. If you need gluten-free, use tamari instead of soy sauce and a cornstarch slurry to thicken. Dairy lovers: stir in a pat of butter or a splash of cream at the end for silkiness. Don’t try to replace the potatoes with pasta in the pressure cooker — pasta overcooks fast and ruins the texture.

Frequently Asked Questions

Instant Pot Beef and Potato Stew

Hearty Instant Pot stew with tender beef, potatoes, and veggies in a rich, savory broth. Comforting and weeknight-friendly.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 1.75 lb beef chuck, cut into 1.5-inch cubes
• ▢ 1.25 tsp kosher salt
• ▢ 1 tsp black pepper
• ▢ 1.25 cup diced yellow onion
• ▢ 1 cup chopped celery
• ▢ 1.5 cup chopped carrots
• ▢ 3 tsp minced garlic
• ▢ 2 tbsp tomato paste
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp dried rosemary, crushed
• ▢ 4 cup low-sodium beef broth
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tbsp soy sauce adds depth; use low-sodium if preferred
• ▢ 4 cup Yukon Gold potatoes, 1-inch chunks
• ▢ 0.75 cup frozen peas
• ▢ 1.5 tbsp cornstarch
• ▢ 2 tbsp cold water for slurry
• ▢ 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

• Pat beef dry. Season all over with salt and pepper.
• Set Instant Pot to Sauté. Heat the oil until shimmering.
• Brown the beef in two batches, turning to color all sides. Transfer to a bowl.
• Add onion, celery, and carrots. Cook, stirring, until softened, about 4 minutes.
• Stir in garlic and tomato paste. Cook 1 minute to lightly caramelize.
• Pour in a splash of broth and scrape up browned bits. Return beef and any juices.
• Add remaining broth, Worcestershire, soy sauce, thyme, rosemary, and potatoes. Stir to combine.
• Lock lid. Cook on High Pressure for 30 minutes, then let pressure release naturally 10 minutes.
• Quick-release any remaining pressure. Stir in peas.
• Mix cornstarch with cold water. Switch to Sauté, stir in slurry, and simmer until slightly thickened.
• Taste and adjust seasoning. Finish with parsley and serve hot.

Notes

Variation: Add 1/3 cup dry red wine when deglazing for extra richness, or swap peas for green beans. Storage: Refrigerate up to 4 days or freeze up to 3 months; thin with a splash of broth when reheating.

This recipe is an original creation inspired by classic Instant Pot Beef and Potato Stew flavors. All ingredient ratios and instructions are independently developed.