The Ultimate Instant Pot Beef Stew (Whole30)
Need a quick, easy, and hearty dinner that the whole family will love? The Ultimate Instant Pot Beef Stew is the best stew you can whip up in under 90 minutes. Crockpot/slow cooker instructions are also included.
Does this world really need another beef stew recipe? No. Do we all need another Instant Pot beef stew recipe? Highly unlikely. So why in the world am I sharing an Instant Pot beef stew recipe with you today? Call me intuitive, but I think this recipe is going to be a game-changer for most of you.
Sure, it has most of the typical stewy components in it. But two special ingredients not only help the stew thicken as it cooks (no more cornstarch slurry at the end!), but also adds extra veggies that no one will ever see coming. Also, why does spellcheck recognize the word “stewy”, but gives me the red squiggles of judgment on “nards”?
The Instant Pot is a countertop gem that acts as a pressure cooker in the body of a slow cooker. It helps you achieve quick and healthy meals in a fraction of the time of stovetop or crockpot options. A recipe like my Crockpot/Instant Pot Chicken Pot Pie can be ready in under an hour.
How Can I Make This Instant Pot Beef Stew Whole30 Compliant?
Use arrowroot powder in place of cornstarch, and make sure the vegetable blend you are using is free of ingredients banned on the Whole30.
Shall We Recap?
- You’re making beef stew in under an hour like a freaking boss.
- It is gluten-free.
- Whole30 compliant.
- You’re adding extra veggies that no one will notice, but you’ll know. Secrets are fun!
- You now have yet another recipe to use smoked paprika in, because you know, it’s amazing.
- Saying the word stewy is fun. Just try it. Steeeeeeeewy.
Where Do You Get Affordable Organic Grass-Fed Beef?
I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.
The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box. They even have Whole30 compliant bacon!
Even with our local source, we still look forward to our monthly Butcher Box delivery.
How Long Does it Take to Make Beef Stew in the Instant Pot?
This recipe cooks for 35 in the Instant Pot. It takes about 15 minutes to get up to pressure and then you allow it to naturally release for 10 minutes before doing a quick release. All in all, this recipe is in the Instant Pot for 60 minutes total. That does not include the 15-25 minutes of prep time for cutting the veg.
Here’s How to Make It
*Detailed & printable recipe card at the bottom of the post
Set the Instant Pot to “saute”. Add the olive oil, Allow it to heat up a bit.
In a small bowl, combine the salt and pepper, arrowroot powder (or cornstarch), and beef. Toss to coat.
Add the beef to the Instant Pot, and stir to coat in the olive oil. Allow it to sear a bit. Stir, sear. Stir, sear.
Add the beef stock and using a wooden spoon scrape any bits of food off of the bottom of the pot to deglaze it.
Add the rest of the ingredients, and place the lid on and switch it to the lock position. Switch the vent to “sealing”.
Press the “meat/stew” button and increase the time to 35 minutes. It will take up to 15 minutes to reach pressure.
Once the Instant Pot is done cooking allow it to sit for 10 minutes before you switch the vent to “venting”. Watch the hot steam!
Pro Tips/Recipe Notes
- Do make sure you follow the instruction to deglaze the bottom of the Instant Pot after you sear the beef. Anything stuck on the pot could prevent the machine from getting up to pressure. Plus all those little crusty bits are loaded with flavor. Deglazing the bottom of the pot brings all the flavor back into your stew.
- The liquid will not cover the ingredients before cooking. Don’t worry, your stew will not dry out. It’s going to be awesome. Like you!
- This stew will thicken up quite a bit the next day. If you prefer something with more broth, it is best to reheat with a splash vegetable juice or beef stock.
- If you eat bread, serve with these amazing homemade Red Lobster Cheddar Bay Biscuits.
Other Recipes Like This
- Healthy Orange Chicken
- 10 Minute Instant Pot Tortilla Soup With Rice
- Instant Pot Lentil Soup
- Instant Pot Vegetable Soup With Noodles
- Baked Potato Soup
Make this stew today. Or tomorrow. This weekend? Really soon? I hate being pushy. I’m from Seattle and it makes us feel ill if we think people think we’re being rude.
Can I offer you some apples or salmon as an apology? Maybe some delicious Homemade Blackberry Crisp? What I’m trying to say is I hope you make this Instant Pot Beef Stew, and I apologize profusely for my forwardness.
I’ll wallow in an eternal shame spiral.
Making this recipe or others?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!
Instant Pot Beef Stew is a game-changer for a quick, hearty, and healthy main dish. Two special ingredients take this beef stew to the next level.
- 1 tbsp olive oil
- 1 lb stew beef
- 2 tbsp arrowroot powder or cornstarch
- salt and pepper to taste
- 1 onion, chopped
- 5 cups carrots, peeled and chopped
- 4 cups potatoes, peeled and chopped about 4 russets
- 1 cup beef broth
- 1 cup tomato-based vegetable juice*
- 1/2 tsp smoked paprika
- 1/2 tsp dried tarragon
- 1 bay leaf
Set the Instant Pot to "saute". Add the olive oil, Allow it to heat up a bit.
In a small bowl, combine the salt and pepper, cornstarch, and beef. Toss to coat.
Add the beef to the Instant Pot, and stir to coat in the olive oil. Allow it to sear a bit. Stir, sear. Stir, sear.
Press "keep warm/off" and turn the machine off. Add the beef stock and using a wooden spoon scrape any bits of food off of the bottom of the pot to deglaze it.
Add the rest of the ingredients, and place the lid on and switch it to the lock position. Switch the vent to "sealing".
Press the "meat/stew" button and increase the time to 35 minutes. It will take up to 15 minutes to reach pressure.
Once the Instant Pot is done cooking allow it to sit for 10 minutes before you switch the vent to "venting". Watch the hot steam!
You can make this beef stew in a slow cooker. Put all the ingredients in your slow cooker and set it to low for 8 hours.
The liquid will not cover the ingredients before cooking. Don't worry, your stew will not dry out. It's going to be awesome. Like you!
*To make this Whole30 compliant use arrowroot powder in place of cornstarch, and make sure the vegetable blend you are using is free of ingredients banned on the Whole30.
This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.
This recipe was originally published in October 2017. It has been retested and updated with reader feedback. New photos have been added and the recipe has been clarified. For reference, this is one of the photos from the original post:
I’ll totally take the blackberries, if you’re handing out apology gifts. 😉
No instant pot here, but I’m assuming that I could make this work in my pressure cooker?
I’m certain you could, but I’m not sure how the cooking times translate to a normal pressure cooker. Is it one you use it on the stove?
Yep, it’s the regular old “on the stove” version. I’ve learned to use it for canning (mostly) and a few cooking projects. My husband and his whole family love to hunt, and some cuts of game are best when pressure cooked.
A recipe post that made me smile. Thanks.
🙂
I think I would have loved your Nanna, we would have had fun in the kitchen!
Thanks for sharing this. I’ll keep an eye out for stew beef next time we do groceries. For the crockpot version, would you sear the beef on the stove before tossing it in the crockpot?
I’ve thought of getting an instant pot, but I find that my kitchen energy is highest in the morning, so throwing everything in the crockpot after breakfast works best for me.
For me, the searing is a “nice to have” portion of the recipe, but not a must. If the searing is keeping you from making the recipe, then don’t sear it.
The Instant Pot also has a crockpot function, so not only could you do something early in the am, but if you were short on time you could use the pressure function. If your crockpot bites the dust, it is worth the discussion about an Instant Pot.
My Nanna was rad!
It didn’t occur to me to replace the crock pot with the instapot after it dies. Thanks!
I have made this with beef & it was delish! I skipped the searing, but tonight I’m making this with venison & will sear!! I’ve got a hunter & always have a shit ton of stew meat! Thanks for the recipe.
I made this in my crock pot on Christmas Eve. Ah-maze-ing. Can’t wait to try your other recipes!
Got our Instant Pot not that long ago and this sounds perfect for our meal planning!
Recently made the beef stew in the instapot and my family loved it! I did add some dry mustard seasoning instead of the tarragon and thickened it up a bit more at the end but the family gobbled it up and the leftovers were perfect lunch the next day. Thanks for another great recipe!!
So happy to hear your crew all loved it Ang!
I made this in my crockpot and it came out great!
While I didn’t follow your recipe, seeing the post in my e-mail reminded me I had beef stew meat in the fridge! So, I threw a bunch of veggies (no potatoes, we are out, boo!) into the crockpot with the meat and away I go! It’s gonna cook all night which means beef stew for breakfast!
Who-hoo! Glad I had a part of the inspiration for a unicorn meal that meets all of your dietary needs. OMG I love cooking things in the crockpot all night. Though I will fully admit while cooking a kalua pig overnight, I once had a dream that a burglar broke in and was making dinner.
This turned out great! I used red potatoes and left the skin on, used vegetable stock because it was cheaper and used thyme instead of tarragon (also because I didn’t have any), and it all came out good! Thanks!
So glad you liked it, and I love the addition of the skin on red potatoes!
Delicious! Any guidance on converting my husband to eating meat so I don’t have to fly to Seattle to get a bowl of this bomb diggity stew?
Le sigh, I’ve got nothing in that regard.