easy beef stew

Easy Beef Stew (Instant Pot)

I wanted this stew to be delicious but require the least amount of ingredients. You’ll notice I didn’t add salt or pepper or any other seasonings, just the onion and garlic. It was so good. Feel free to add salt and pepper either during cook time or to your individual bowl. You could do this with any pressure cooker, I happen to have an instant pot, which I love.


2lbs beef stew (make sure there’s some marbling/fat on it)

1 onion, chopped

1 zucchini, chopped

2 sweet potatoes (may only need one if it’s a huge one), cubed

2 medium carrots, chopped

4 garlic cloves, diced

2.5 cups beef broth

1 Tbs tomato paste (can leave off if following auto-immune diet)

1 Tbs olive oil (or avocado oil or butter)


If you’re like me and you sometimes don’t know how small or big to chop things, this is what I did:

beef stew ingredients


Optional Variations:

Replace 1/2 cup broth with 1/2 cup red wine

Few splashes of Worcestershire sauce

Frozen peas (stirred in after stew is done)

Replace sweet potato with 3 Yukon gold white potatoes

Note: My stew in the picture has a bit more liquid than yours will end up having because instead of tomato paste, I wanted to use up some tomato sauce I had made which effectively added a full cup of extra liquid. If you want to use tomato sauce instead of paste, adjust the beef broth amount accordingly if don’t want it to become more of a soup like mine did.



Hit the “Sautee” button and pour in the oil or butter, add stew meat and saute and stir until no longer pink.

Dump in all other ingredients (except frozen peas if you’re using them). Stir it all together.

Close the instant pot, make sure the toggle switch on the lid is pointed towards “Sealing”.

Hit the “Cancel” button to take it off of “sautee” mode, then select “Stew/Meat”. It automatically times it for 35min and you’re good to go.

It will start pressurizing and will start counting down from 35min after a few minutes of pressurizing, so don’t be alarmed if you don’t see the timer show up for a bit.

Then, I let it sit for 10 extra minutes after it beeps to depressurize some before venting it and opening it. If you’re in a hurry, once it’s done, vent it and dig in.

Salt and pepper to taste.


to find, heal & claim health
6 replies
  1. Julie Albert says:

    You left the peel on the sweet potato? I’ve never done that… how does it come out? I didn’t think you could eat it.

    • Veronica Verhoff
      Veronica Verhoff says:

      Hi Julie, yes you can and should eat the skin. Leaving the skin on increases the fiber and vitamin content. Some of the sweet potato will completely break down in the pressure cooker, which lends a nice thickness to the stew. Because of that, there may be a few loose skins in there, but they’re really soft. I always keep the skins on when cooking with white potato and sweet potato, though some prefer certain dishes without it like mashed sweet potatoes.

    • Stella says:

      A lot of thanks for your entire efforts on this blog. Ellie really likes engaging in investigation and it’s really easy to understand why. You deliver priceless suggestions on your web site and as well as improve contribution from other ones about this subject matter and our own daughter is truly being taught a great deal. Take pleasure in the remaining portion of the new year. You are conducting a very good job.



Please feel free to contribute.

Leave a Reply

Your email address will not be published. Required fields are marked *