How long do I cook beef stew in the instant pot?

While researching and writing our second cookbook, From Freezer to Cooker , we honed in on the perfect cook time for beef stew in the Instant Pot. We found--whether your meal is fresh or frozen-- it needs to cook for 30 minutes at high pressure with a 10 minute natural release. After that, quick release the rest of the pressure. This is long enough to cook the meat until tender and make sure your sauce melds together. Be sure to also account for the time it will take for the Instant Pot to come to pressure before the cook time officially starts. For a fresh meal, this will take about 15 minutes. For a frozen meal, it can take 20-25+ minutes.

What if I don't have stew meat?

If you don't have pre-cut stew meat, no worries. You can cut up a chuck roast and it will work fine.

Can I use a different type of potato?

Yes, you can use russet potatoes. However, you will want to peel them. When you use Yukon potatoes, you don't have to peel them.

Can I freeze beef stew?

Absolutely. Beef stew does well freezing and thawing. We recommend freezing the cooked and cooled soup into small portions.

Easy Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1-2 tablespoon avocado oil or olive oil; 1 onion, diced; 1-2 cups sliced carrots; 1-2 cups sliced celery; salt and ground black pepper; 1/2 teaspoon ground thyme; Pinch of red pepper flakes; 3 garlic cloves; 1/4 cup flour (I used white whole wheat)*; 1/2 cup red wine (recommended: Pinot Noir); 2 cups lower sodium beef broth (sub: lower sodium chicken broth); 1/4 cup lower sodium soy sauce*; 2 tablespoons tomato paste; About 1 1/2 – 2 pounds stew meat (or chuck roast cut into 1/2 to 1 inch cubes); 1 bay leaf; 1/2 pound Yukon gold potatoes, roughly chopped into 1-inch pieces (about 2 1/2 – 3 cups); 1 cup frozen peas

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Instant Pot Beef Stew

Comforting and delicious Beef Stew comes together quickly in the Instant Pot. The beef and vegetables melt into the velvety sauce making this meal worthy of guests or a weeknight dinner.

Yield: 6 servings 1x

Prep: 20 minutesCook: 55 minutesTotal: 1 hour 15 minutes

Units:

Scale:

Ingredients

1–2 tablespoon avocado oil or olive oil
1 onion, diced
1–2 cups sliced carrots
1–2 cups sliced celery
salt and ground black pepper
1/2 teaspoon ground thyme
Pinch of red pepper flakes
3 garlic cloves
1/4 cup flour (I used white whole wheat)*
1/2 cup red wine (recommended: Pinot Noir)
2 cups lower sodium beef broth (sub: lower sodium chicken broth)
1/4 cup lower sodium soy sauce*
2 tablespoons tomato paste
About 1 1/2 – 2 pounds stew meat (or chuck roast cut into 1/2 to 1 inch cubes)
1 bay leaf
1/2 pound Yukon gold potatoes, roughly chopped into 1-inch pieces (about 2 1/2 – 3 cups)
1 cup frozen peas

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Instructions

Make It Now:

Turn on the Saute function. Heat the oil until shimmery. Saute the onions, carrots, and celery until softened, about 7 minutes. Season lightly with the salt and pepper, to taste, as they cook. Add in the thyme and red pepper, too. Stir in the garlic the last 30-60 seconds. Stir in the flour and cook for 1-2 minutes.
Stir in the wine, broth, tomato paste, and soy sauce until smooth, scraping the brown bits off the bottom. Bring to a simmer and cook for about 2 minutes. Turn off the Saute function. (Freezing instructions begin here.)
Season the beef liberally with salt and pepper on all sides and nestle into the cooker. Stir in the bay leaf and potatoes. (Do not add the peas yet.)
Lock and seal the lid. Cook at high pressure for 30 minutes, with a 10 minute natural release and then quick release of the pressure. (Note: It may take 15+ minutes to come to pressure before the cook time will begin.)
Discard bay leaf. Stir in the peas. Taste and adjust the seasoning. Garnish with fresh chopped parsley.

Freeze For Later:

Method 1 (Uncooked): Follow Steps 1 and 2 in the recipe. Let the sauce cool and then add to a one gallon freezer bag or pressure cooker-shaped container with lid. Season the beef liberally with salt and pepper on all sides and add to the bag or container, along with the bay leaf and potatoes. (Note: Make sure the potatoes are completely submerged in the liquid to avoid browning.) Seal, toss gently to combine, and freeze in the shape of the Instant Pot. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.

Method 2 (Fully Cooked): Fully cook and cool the stew. Add to a one gallon freezer bag or pressure cooker-shaped container with lid, seal tightly, and freeze in the shape of the Instant Pot. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.

Prepare from Frozen:

Method 1 (Uncooked): Saute the frozen meal in the IP for 5 minutes to release some liquid. Follow Steps 4-5 in the recipe. (The frozen meat will cook the same amount of time as from fresh.)

Method 2 (Fully Cooked): Saute the frozen meal in the IP for 5 minutes to release some liquid. Lock and seal the lid. Cook at high pressure for 5 minutes with a quick release of pressure. If not fully warmed through, cook for 1-2 more minutes.

Notes/Tips

Gluten-Free Version: Use coconut aminos or gluten-free Tamari soy sauce in place of the soy sauce. Do not add the flour at the beginning of the recipe. Instead, thicken the stew by using arrowroot powder right after Step 4 (before Step 5). To do so, in a small bowl, stir together 2 tablespoons arrowroot with 2 tablespoons water until smooth. Stir this into the stew. (It will thicken up shortly.) Then, follow Step 5.

- All-purpose or whole wheat flour – I use white whole wheat. (See gluten-free option in Cooking Notes)

- Red wine – recommended: Pinot Noir

- Lower sodium beef broth – sub: lower sodium chicken broth

- Lower sodium soy sauce – see gluten-free option in Cooking Notes.

- Stew meat – you can also use a chuck roast cut into 1/2 to 1 inch cubes.

- Yukon gold potatoes – no peeling involved when you use these. Also why we use them in our Instant Pot Potato Soup.

Where We Get Our Beef: We both have been getting our grass-fed, grass-finished beef from ButcherBox for years.

Cuisine: American Method: Instant Pot

Find it online: https://thrivinghomeblog.com/instant-pot-beef-stew-freezer-meal/