Real Recipes From Real Home Cooks ®

chunky beef stew - instant pot

a recipe by
Maggie M
In The Kitchen, OH

This is my regular recipe for beef stew that I've been making for years on the stove top. This is a super simple, pretty basic recipe that lends itself well to additions that you may personally prefer, including adding some dumplings on top at the end ! The result in the Instant Pot is far superior to the many times I've done this stove top. The amount of cook time is high on the list of improvements, no worries about stuff sticking to the bottom of the pot or running out of liquid and most important .. the flavor is the best it's ever been ! I hope you enjoy our little recipe.

serves 4 nice sized servings
cook time 24 Min
method Pressure Cooker/Instant Pot

Ingredients For chunky beef stew - instant pot

  • 1 Tbsp
  • 1/2 c
    chopped onion
  • 1 c
    small button mushrooms or larger ones cut in half or quarters
  • 1 lb
    beef - stew meat, round steak .. any cut you want to use
  • 2 c
    carrot chunks - no bigger than 1" in length1/2" thick
  • 1 c
    thickly sliced celery - no bigger than 1" in length
  • 2
    medium size russet potatoes or 4 little red potatoes
  • 2 tsp
    montreal steak seasoning
  • 1 can
    beef consomme
  • 2 Tbsp
    tomato paste
  • 1/2 c
    frozen baby peas - optional
  • 1/2 c
    corn - canned or frozen - optional
  • 1 pkg
    low sodium beef gravy mix or a roux of 2 tbsp butter and 1 tbsp flour

How To Make chunky beef stew - instant pot

  • 1
    Turn Instant Pot on to Saute and add the butter. Once the butter is melted add the onions and saute for 3 minutes - stirring frequently. Toss in the mushrooms and continue to stir and cook for another 3 minutes.
  • 2
    Add the meat to the pot and stir for 2 minutes then hit cancel to stop the saute.
  • 3
    Toss in the carrots, celery, potatoes and then sprinkle with Montreal Steak Seasoning. Pour the beef consomme over all and stir. Add the tomato paste and 1 soup can of water and stir again to incorporate. The contents should be almost - but not entirely - covered by the liquid.
  • 4
    Attach the lid and set the the vent to seal. Set the Instant Pot control to pressure cook then set the timer for 24 minutes.
  • 5
    Once the stew is finished stir in the optional frozen peas and the corn if you are using those allow to set for 5 minutes.
  • 6
    If you prefer your stew to have a thicker sauce/gravy then now is the time to prepare the package gravy by using only half of the liquid on the instructions. Whisk together then add the liquid from the stew. Once you have it well blended pour over the stew and stir. If you are making your own roux use the liquid from the stew to complete your sauce/gravy.
  • 7
    Serve hot and season with salt and pepper to taste.