Name: Instant Pot Autumn Beef Stew
Prep time: 10 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs beef stew meat; 2 tablespoon butter, unsalted; 10 baby red potatoes, scrubbed and sliced in half; 1 white onion, sliced; 2 cups beef broth, low sodium; 1 cup carrots, peeled and cut; 1/2 teaspoon salt; 1 teaspoon dried parsley, plus extra for garnish; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1/4 cup cornstarch + 3 tablespoon water (for slurry)

Jump to Recipe

A comforting and hearty Instant Pot Autumn Beef Stew made with baby red potatoes, carrots, and onions. Makes a great freeze and dump meal!

Easy Instant Pot Dinner

There are only a few simple steps to making this hearty beef stew. There isn't much chopping involved either because this stew has chunks of veggies instead of small pieces. Baby red potatoes are sliced in half, and the onion is sliced instead of diced.

Two bowls of hearty beef stew made in the Instant Pot with baby red potatoes, carrots, and onions.

The carrots I use in this soup are baby-cut carrots. I add them whole and it cuts down on prep time.

Dump and Start Stew

This meal can be frozen ahead of time. Simply add the ingredients together except for the beef broth. Add the beef broth into the Instant Pot the day of pressure cooking and let the pot do the work!

Instant Pot Autumn Beef Stew with chunks of carrots and potatoes.

It will take longer for the Instant Pot to come to pressure as everything will be solid but the cooking time should be the same. The beef will still be tender and flavorful - it saves time and is perfect for busy weeknights.

Hearty Instant Pot Beef Stew

There aren't a lot of ingredients in this recipe and it's still flavorful and delicious. This Instant Pot Autumn Beef Stew has beautiful colors of Fall and it's a warm and comforting soup on cooler evenings.

Two bowls of beef stew on a red checkered napkin.

Lock in Flavor

Sauteeing the beef, carrots, and onions lock in the flavor of the beef. It creates juicy and tender pieces of beef and the onions become slightly caramelized.

This step can be skipped but I like to take a few extra minutes to sear the beef to lock in the flavor.

Of course, when creating a freeze and dump meal this step can't be done. It still makes a delicious freezer meal!

A bowl of beef stew with chunks of carrots and potatoes.

📖 Recipe

Instant Pot Autumn Beef Stew

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Natural Release Time: 10 minutes

Total Time: 55 minutes

A comforting and hearty beef stew made in the Instant Pot with baby red potatoes, carrots, and onions.

Ingredients

2 lbs beef stew meat
2 tablespoon butter, unsalted
10 baby red potatoes, scrubbed and sliced in half
1 white onion, sliced
2 cups beef broth, low sodium
1 cup carrots, peeled and cut
½ teaspoon salt
1 teaspoon dried parsley, plus extra for garnish
½ teaspoon dried thyme
¼ teaspoon pepper
¼ cup cornstarch + 3 tablespoon water (for slurry)

Instructions

Set the Instant Pot to SAUTE and add the butter.
Add the beef stew meat and brown all sides. Add the carrots and sliced onions.
Press CANCEL and add the beef broth. Use a spatula to deglaze the pot.
Add in the cut baby red potatoes, salt, parsley, thyme, and pepper.
Close the lid and set the Instant Pot to MANUAL/PRESSURE COOK for 35 minutes.
Allow the pot to naturally release pressure for 10 minutes before performing a quick release.
Remove the lid and set the Instant Pot SAUTE.
Mix together the cornstarch and water to create a slurry and add to the pot. Stir the mixture into the stew and allow to thicken.

Notes

Using the Instant Pot yields soupy results. Creating a cornstarch slurry and adding it to the end thickens sauces up without effecting taste.

Nutrition Information:

Serving Size: 1 serving
Amount Per Serving: Calories: 540Total Fat: 18.3gSaturated Fat: 7.7gCholesterol: 145mgSodium: 1161mgCarbohydrates: 43.5gFiber: 4.3gSugar: 5gProtein: 51g