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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.
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Make It Now:
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.
Where We Get Our Beef: We both have been getting our grass-fed, grass-finished beef from ButcherBox for years.
Find it online: https://thrivinghomeblog.com/instant-pot-beef-stew-freezer-meal/