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bowl of thick beef stew with potatoes, carrots, celery, and peas visible in front of plated cornbread.

Instant Pot Beef Stew

Instant Pot Beef Stew makes dinner an easy proposition. Something about the comfort of fork-tender beef and root-vegetables simmering that is the ultimate comfort food! 
Course Instant Pot, Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Author Katie


  • 2 lbs. stew for beef
  • ¼ cup all-purpose flour
  • 1 tablespoon Montreal steak seasoning
  • 1 tablespoon grape seed oil
  • 1 teaspoon dehydrated garlic
  • ¼ cup tomato paste
  • 6 carrots sliced 1-inch thick
  • 4 parsnips sliced 1-inch thick
  • 5 celery stalks chopped 1-inch thick
  • 1 14.5 oz. can diced tomatoes
  • 8 small white potatoes quartered
  • 1 cup frozen pearl onions
  • 1 cup chopped white mushrooms
  • ½ cup water
  • 1 cup green peas thawed
  • 1 cup corn thawed
  • ¼ cup fresh parsley minced


  • Heat the Instant Pot to "saute" mode. Place beef stew in a large gallon bag sprinkle the cornstarch and Montreal steak seasoning. Toss until coated. Pour the grape seed oil in the Instant Pot then pour in the beef. Let brown for 2-3 minutes. While beef is browning begin peeling and chopping vegetables. Turn beef then mix in the dehydrated garlic and tomato paste.Remove the beef from the Instant Pot.
  • Then add in ½ cup of water and deglaze the pot--scraping the brown bits off the bottom. Then add in the carrots, celery, onion, and parsnips. Saute for 5 minutes. Add in the tomatoes, potatoes, pearl onions, and mushrooms. Mix well then place the lid on top of the Instant Pot.
  • Set the Instant Pot to "manual" for 35 minutes on manual mode. Once the Instant Pot is done cooking. Let it naturally release pressure for 10-15 minutes. Carefully, force the remaining pressure out of the IP then remove the lid. Mix well, and mix in the green peas, corn, and fresh parsley. Place lid on top and let sit for 5 minutes. Divide evenly among bowls and enjoy.