Craving a hearty, comforting meal that practically cooks itself? This **Instant Pot stew meat recipe with potatoes** is exactly what you need. It delivers incredibly tender beef, perfectly cooked potatoes and carrots, all swimming in a rich, savory gravy, making it a low-fat, one-pot wonder. Whether you’re a seasoned pressure cooking pro or new to the Instant Pot world, you’ll love how effortlessly this delicious beef stew comes together. Forgot to defrost your beef? No problem! We’ve included simple instructions for cooking frozen stew meat directly in your Instant Pot.
Cooking truly tender beef **stew meat in the Instant Pot** has revolutionized meal prep. Gone are the days of tirelessly tending to a simmering pot on the stove or waiting hours for a slow cooker to transform tough cuts. The Instant Pot drastically cuts down cook time, making this easy Instant Pot recipe a perfect solution for busy weeknights when you still want a wholesome, homemade dinner.
Achieving Tender Instant Pot Stew Meat Perfection
Stew meat, often sold as pre-cut cubes, might not always be seen as the most glamorous cut of beef. However, with the magic of pressure cooking, these humble, often more budget-friendly pieces of chuck roast or round steak can be transformed into incredibly fork-tender and flavorful morsels. We frequently have this versatile cut on hand, often purchasing bulk meat online or directly from local farmers, making it an economical choice for countless delicious meals.
My mother relied on stew meat for her weekly, comforting stew. While traditionally reserved for long, slow braises, the Instant Pot unlocks its full potential in a fraction of the time. This handy high-pressure machine opens up a world of culinary possibilities beyond classic stew, allowing you to create other fantastic dishes like our savory Instant Pot beef stew casserole, complete with rice and frozen vegetables.
If you’re new to the world of pressure cooking, don’t worry! We have a plethora of easy one-pot meal recipes and helpful tips to get you started. To ensure your success with this Instant Pot stew, let’s cover a few fundamental tips:
- Make sure to Bookmark our InstaPot recipes page. We consistently add new and exciting recipes each week, so you’ll never run out of ideas!
- For quick reference, print this essential resource: the Instant Pot cooking times cheat sheet. It’s an invaluable tool that will help you understand the precise cooking durations for various meats, vegetables, and beans in your pressure cooker.
- I highly recommend investing in this non-stick inner pot. While it’s important to know how to deglaze a pressure cooker after sautéing, a non-stick liner significantly reduces the chances of food sticking and burning, making cleanup a breeze.
For all our recipe creations, we typically use a 6-quart Instant Pot, which is a versatile size perfect for most families.
Versatility in Pressure Cooking: Instant Pot & Ninja Foodi Stew Meat
Whether you’re using an Instant Pot, a Ninja Foodi, or another brand of electric pressure cooker, the principles for making a fantastic stew remain consistent. This method is incredibly adaptable, allowing you to create a batch of Ninja Foodi stew with various types of protein. While fresh or defrosted meat is ideal for optimal texture and quicker searing, don’t despair if you’ve had a forgetful moment! You can absolutely make a delicious stew using **frozen stew meat**. Refer to the instructions provided earlier in this post for guidance on handling frozen cuts. When using a Ninja Foodi, remember to use the pressure cooking lid (the one that is not permanently attached).
Beyond Beef: Instant Pot Chicken Stew
When it comes to pressure cooking meat in broth or sauce, the method is quite forgiving regarding the initial state of the meat – fresh, defrosted, or even frozen. The biggest difference lies in ensuring the pieces are separated if frozen, and the overall cooking time remains surprisingly similar. This flexibility means you can easily adapt this recipe to make a flavorful Instant Pot chicken stew, using bite-sized chicken pieces.
Pork Stew Instant Pot Style
Similarly, if you find a great deal on pork loin, don’t hesitate to use it in this recipe! Transform it into a tender and savory pork stew Instant Pot recipe. The beauty of this recipe is its adaptability, allowing you to use whatever protein is on sale or readily available in your freezer.
Instant Pot Beef Stew Meat Recipe with Hearty Potatoes
Today, our primary focus is on creating an exceptionally tender and flavorful **beef stew meat recipe with potatoes**. The timing outlined in the comprehensive recipe card below is specifically tailored for beef stew meat. If you’re starting with frozen stew meat, the overall cook time won’t significantly change, but it’s crucial to ensure the individual pieces are separated before cooking. This can be easily achieved by running cool water over the frozen block and gently pulling the pieces apart.
Essential Ingredients for a Perfect Beef Stew
A truly outstanding beef stew starts with a thoughtful selection of ingredients that build layers of flavor and create that irresistibly thick, rich gravy. Here’s what you’ll need for this delicious Instant Pot beef stew:
- **Cubed Stew Meat:** Opt for pre-cut stew meat or cube your own chuck roast for optimal tenderness and flavor.
- **Firm Vegetables:** Carrots and potatoes are ideal choices, as they hold their shape well during pressure cooking while still becoming delightfully tender.
- **Worcestershire Sauce:** A secret weapon for adding a deep, complex, and savory umami flavor to your gravy.
- **Beef Broth:** Essential for a rich base; always prefer beef broth over plain water for superior depth of flavor.
- **Olive Oil:** Used for sautéing the meat, developing a foundational flavor.
- **Onion Soup Mix Packet:** An incredibly easy way to infuse a significant boost of savory onion flavor and seasoning.
- **Salt and Pepper:** Fundamental seasonings to enhance all the other flavors.
- **Thyme and Oregano:** Our favorite aromatic herbs that complement beef beautifully, adding warmth and earthiness.
- **Bay Leaf:** An optional, but highly recommended, addition for an extra layer of subtle, herbaceous flavor.
Instant Pot Stew Frequently Asked Questions
How do you make beef stew in an Instant Pot?
Making beef stew in an Instant Pot is remarkably simple. For the best results, we recommend a two-stage cooking approach. First, pressure cook the stew meat until it reaches peak tenderness. Then, add your vegetables, like potatoes and carrots, and pressure cook for a few more minutes until they are perfectly tender but not mushy. This ensures both meat and vegetables are cooked to perfection.
How long is the meat stew setting on an Instant Pot?
The “Meat/Stew” button on many Instant Pot models typically defaults to a normal setting of 35 minutes. However, I rarely use this pre-programmed button. I prefer to manually set the cook time using the “Manual” or “Pressure Cook” button on high pressure, with a natural release, allowing for more precise control over tenderness.
Do I need to brown the stew meat before cooking it in the Instant Pot?
While you don’t strictly *need* to brown the stew meat before pressure cooking, it’s a highly recommended step. Sautéing the meat beforehand creates a beautiful crust through the Maillard reaction, which significantly enhances the flavor of the stew and helps to lock in moisture. This extra step adds a layer of depth that is truly worth the minimal additional time.
How long do I cook stew meat in the Instant Pot?
Generally, you can **cook stew meat in the Instant Pot** for 18-25 minutes on high pressure, followed by a natural release. The exact timing can vary slightly depending on the size of your beef pieces and your desired level of tenderness. Smaller, more uniform pieces will cook faster.
Browning Stew Meat: Is it Worth the Extra Step?
As mentioned, sautéing the meat (and onions, if using) in a bit of olive oil before pressure cooking is a beneficial step, though not strictly mandatory. Taking these extra few minutes to brown the beef significantly contributes to the overall flavor profile of your stew. Browning creates a delicious outer texture and helps to seal in the meat’s juices, resulting in more tender and flavorful results. While I typically add onions to almost all my savory dishes for an extra layer of flavor, they can certainly be omitted if you prefer.
Cooking Stew Meat and Vegetables in a Pressure Cooker
Let’s talk about potatoes, a cornerstone of any good stew! Coming from what some call “the potato state,” russet potatoes are always an affordable and readily available staple in my pantry. However, red potatoes are also an excellent choice, particularly because they tend to maintain their firm texture better during longer cooking times.
Depending on the specific recipe and what I have on hand, I often switch between russets and reds. For dishes like our Instant Pot potato corn chowder, I often opt for red potatoes to ensure that delightful added texture. For stew, the larger you cut your potato pieces, the firmer they will remain after cooking, though they will still be wonderfully soft. I personally prefer my potatoes to hold their shape rather than completely falling apart, so I typically slice them into roughly 1-inch cubes.
There’s a vast world of stews out there, and the beauty of home cooking is that you can always adjust ingredients to suit your personal taste preferences. This particular recipe provides a fantastic base for an incredibly flavorful **stew in the Instant Pot**.
For an even richer, more sophisticated flavor profile, consider substituting half of the beef broth with red wine for your total 32 ounces of liquid. This adds a wonderful depth and complexity. If you happen to be short on beef broth, keeping bouillon cubes or concentrated beef paste in your pantry is a smart move. Dissolving them in water will provide significantly more flavor than just plain water, ensuring your cooking liquid is always robust and delicious.
How Long to Cook Stew Meat in Instant Pot: Detailed Instructions
Follow these easy steps to create the most tender and flavorful Instant Pot beef stew:
- **Brown the Meat:** Set your Instant Pot to “Saute” mode and add olive oil. Rub salt and pepper onto your stew meat pieces, then add them to the pot. Brown the outsides until no longer pink. (You can also add 1 cup of sliced onions at this stage for extra flavor.)
- **Deglaze the Pot:** Turn off the pot (press “Cancel”). Pour in a small amount of your beef broth and use a wooden spoon to scrape any browned bits of meat stuck to the bottom of the pot. This is called deglazing and is crucial for preventing a “burn” notice and building flavor.
- **First Pressure Cook:** Pour the remaining beef broth into the pot, along with all other ingredients EXCEPT the potatoes and carrots. Stir everything to combine. Close the lid and set the steam release valve to the “Sealing” position. Set to high pressure for 18 minutes.
- **Natural Release (Partial):** Once cooking is complete, allow the pressure to naturally release for 5 minutes. This helps the meat become even more tender.
- **Add Vegetables:** Carefully quick release any remaining pressure. Once the float valve drops, open the lid. Add the potatoes and carrots to the pot and stir to combine them with the stew liquid.
- **Second Pressure Cook:** Close the lid and seal the vent again. Set to high pressure for an additional 4 minutes.
- **Quick Release:** Once the second cooking cycle is done, perform a quick release of pressure.
- **Thicken Gravy (Optional):** If you desire a thicker gravy, set the pot back to “Saute” mode. In a small bowl, whisk together 2 tablespoons of cornstarch with a few tablespoons of the hot liquid from the pot until smooth. Pour this slurry into the pot, stirring constantly. Allow it to bubble gently and thicken to your desired consistency. The gravy will continue to thicken as it cools.
- **Serve:** Taste the stew and adjust salt and pepper if needed. Serve hot and enjoy!
You will now have incredibly tender beef and perfectly cooked vegetables in a wonderfully thick, rich broth. Whether you opt for this quick Instant Pot method or a traditional slow cooker stew, the cooking principles remain the same. My choice often depends on how much time I have available for prep in the morning!
Instant Pot Frozen Stew Meat: A Time-Saving Solution
Life gets busy, and sometimes we forget to thaw meat. The good news is that your Instant Pot is a lifesaver for situations like this! You can absolutely cook **frozen stew meat in the Instant Pot**. The primary consideration is ensuring the frozen meat pieces are separated so they cook evenly. A quick rinse under cool water can help break apart frozen clumps. While the total pressure cooking time might increase by a few minutes compared to thawed meat, the convenience is unparalleled, and the result is still wonderfully tender.
More Instant Pot Stew Meat Recipes to Explore
The versatility of stew meat extends far beyond just traditional beef stew! If you find a great sale on this particular cut and want to stock up, know that it’s a fantastic protein for a variety of other dishes that have been huge hits in our kitchen. Beyond this classic **beef stew recipe**, here are a few other meals where stew meat shines:
- Instant Pot beef stroganoff: This creamy, savory dish is the epitome of comfort food in a bowl, made even easier in your pressure cooker.
- Pressure cooker pot pie soup: Transform stew meat into a rich, hearty soup that captures all the comforting flavors of a classic pot pie, without the crust.
- Instant Pot butter beef: For something a little different, use stew meat in this rich and flavorful butter beef dish.
Remember, regardless of the dish, if you’re using stew meat, it generally requires adequate cooking time to become tender. While the Instant Pot speeds this up dramatically, traditional methods like a Dutch oven on the stovetop or in the oven also work beautifully. A thick cast-iron pot with a tight-fitting lid creates a steamy environment that breaks down those tough fibers, resulting in fork-tender meat in a few hours.
If you purchase stew meat in bulk, it freezes exceptionally well. I highly recommend separating it into individual freezer bags, portioned for the amount you’d typically use in a single meal. For our family of four, approximately 1 pound is usually sufficient, especially when combined with vegetables and a thick sauce that helps to stretch the meal further. Be sure to mark the date you packaged it on the outside and aim to use it within 6 months for best quality.
Instant Pot Stew Meat with Potatoes Recipe
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Equipment
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1 pressure cooker (6-quart recommended)
Ingredients
- 2 lbs stew meat, cubed
- 1 tbsp olive oil
- 1/4 tsp salt, + more salt and pepper to season when done
- 1/2 tsp pepper
- 32 oz beef broth
- 4 medium potatoes, cut into bite-size pieces (or 2 cans white potatoes cut in half)
- 2 cup carrots, peeled and sliced
- 2 cans fire roasted tomatoes, undrained
- 1/2 tsp thyme
- 1.5 tsp oregano
- 1 packet onion soup mix
- 1 tsp minced garlic
- 2 cup water (or additional beef broth)
- 2 tbsp cornstarch (optional, for thickening)
Instructions
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Set Instant Pot to “Saute” mode and add olive oil. Season stew meat with salt and pepper and add to the pot. Brown the meat on all sides until no longer pink. (Optional: add 1 cup sliced onions at this stage).
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Press “Cancel” to turn off the Instant Pot. Pour in a small amount of beef broth and use a wooden spoon to scrape all browned bits from the bottom of the pot to deglaze it thoroughly.
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Add the remaining beef broth, fire-roasted tomatoes, thyme, oregano, onion soup mix, minced garlic, and water (or additional broth) to the pot. Stir well to combine. Close the lid and set the steam release valve to “Sealing.”
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Set the Instant Pot to “Pressure Cook” (or “Manual”) on HIGH pressure for 18 minutes.
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Once the cooking cycle is complete, allow the pressure to naturally release for 5 minutes.
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Carefully quick release any remaining pressure. Once the float valve drops, open the lid. Add the cut potatoes and carrots to the pot and stir to combine with the stew.
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Close the lid and seal the vent again. Set to “Pressure Cook” (or “Manual”) on HIGH pressure for an additional 4 minutes.
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Once complete, perform a quick release of pressure.
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If you desire a thicker gravy, press “Saute” again. In a small bowl, whisk 2 tablespoons of cornstarch with a few tablespoons of hot liquid from the pot until smooth. Pour this slurry into the pot, stirring constantly. Allow it to bubble and thicken to your preferred consistency.
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Taste and adjust salt and pepper as needed. The stew will continue to thicken slightly as it cools. Serve warm.
Video
Notes
Ninja Foodi Stew Meat Recipe
If you are using a Ninja Foodi, you will use the separate pressure cooking lid and the “Pressure Cook” button on the front control panel to make this stew.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
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