Is the cold weather sapping your cooking mojo? Get your groove back with this simple, hearty, and Whole30-friendly Instant Pot beef stew.
Hearty and Easy Instant Pot Beef Stew!
If you’ve got an Instant Pot (or any other pressure cooker), this comforting and umami-packed beef stew can be ready in about an hour, and you only have to futz with it for about 15 minutes at the start. Plus, there’s nothing weird in it—unless you think of fish sauce as “weird,” and you shouldn’t. If you’re gonna cook along with me, fish sauce is something you should always have stocked in your pantry.
Feel Free to Experiment!
Use this recipe as a foundational beef stew. You can throw it together with pantry basics and tough ’n cheap beef cuts like chuck roast, boneless short ribs, and brisket. No beef in the house? You can also substitute cubed lamb shoulder or pork shoulder roast for the beef. As long as the meat is cut into 1½- to 2-inch cubes, the cooking time will remain the same—even if you increase the amount of meat. Also, feel free to vary the vegetables depending on what’s in season. To change things up, I love adding cabbage, kale, or collard greens to the stew to sneak in some leafy greens.
Slow Cooker or Crock Pot Instructions
No Instant Pot? You can make this stew in a slow cooker! All of the sautéing steps can be done in a large skillet and then the ingredients get transferred to a slow cooker or Crockpot. Cook the beef stew on low for 8 to 10 hours, adding the root vegetables in the last hour.
Make-Ahead Instructions
This Instant Pot beef stew tastes even better the next day, so if you like to plan ahead, make it up to 4 days in advance and keep it in your fridge. You can also freeze the stew in a sealed container for up to 4 months. When you’re ready to reheat the dish, discard the hardened fat cap (optional), dump the stew in the Instant Pot, and cook for 5 minutes under high pressure. If you’re adding extra vegetables, pressure cook them with the stew and you’ll end up with a complete meal.
Instant Pot Beef Stew Leftover Makeover!
When I have leftover beef stew—but not quite enough for a family meal—I transform the stew into a hearty beef and vegetable soup! I typically bulk up the stew with a quart of chicken broth and a bunch of vegetables that are getting wilt-y in the fridge. Then, I cook it in the Instant Pot for three minutes under high pressure. Voila! New meal and minimal food waste!
Time to make Whole30 Instant Pot Beef Stew!
Serves 8
Ingredients
- 3 pounds beef chuck roast, boneless short ribs, or beef brisket cut into 1½- to 2-inch cubes
- Kosher salt (Diamond Crystal brand) or Magic Mushroom Powder
- 1 tablespoon ghee, avocado oil, or fat of choice
- 2 medium onions, thinly sliced
- 1 pound cremini mushrooms, cleaned, stemmed, and quartered
- 2 tablespoons tomato paste
- 6 garlic cloves, peeled and smashed
- 2 tablespoons coconut aminos (or gluten-free tamari if you tolerate fermented soy)
- 1 teaspoon Red Boat Fish Sauce
- 2 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 1 dried bay leaf
- freshly ground black pepper
- ¼ cup Italian parsley, roughly chopped
Optional add-ins:
- 3 large carrots, cut into 1-inch pieces
- 1 pound Yukon Gold or Russet potatoes, cut into 1-inch cubes
Equipment:
- All my favorite tools are listed here. This is my favorite Instant Pot model.
Method
In a large bowl, toss the cubed beef with 1½ teaspoons of Diamond Crystal kosher salt. (Psst! You can use Magic Mushroom Powder in place of salt and it will taste umami-riffic!)
Press the “Sauté” button on your Instant Pot and when the metal insert is hot, add your preferred cooking fat. Once the fat’s melted, add the onions and mushrooms and a ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt.
Sauté until the onions are softened, about 5 minutes.
(If you’re using a stovetop pressure cooker, melt the fat over medium heat and sauté the onions and mushrooms.)
Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
Toss in the salted beef, coconut aminos…
…fish sauce…
…thyme, and bay leaf.
Give everything a good stir to combine all the ingredients. (No, you don’t need to add any extra liquid to the Instant Pot ’cause the onions and beef will release plenty of liquid! However, if you’re using an older stovetop pressure cooker, you may need to add ½ cup of broth or water.)
Press the “Keep Warm/Cancel” button on the Instant Pot and cover and lock the lid. Next, program the Instant Pot to cook for 35 minutes under high pressure. Once the pot is programmed, walk away.
(If you’re using a stovetop pressure cooker, you won’t have all those buttons to press. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes.)
When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you’re using a stovetop pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (about 15 minutes). If the pressure hasn’t released completely after 15 minutes and you’re impatient, you can manually release the pressure by turning the valve at the top to venting.
Fish out the thyme and bay leaf…
..and check that the meat is fork tender. If not, cook for another 10 minutes under high pressure.
Season to taste with salt and freshly ground black pepper.
If you’re eating the stew right away, you can skim the fat off the top of the stew. Braising cuts like chuck roast and short ribs are fattier, but that’s why they taste so good!
Ladle out the stew…
…and adorn with some chopped Italian parsley.
I love to make this stew ahead of time and store it in the fridge or freezer to reheat later. The stew will keep in the fridge for up to 4 days and in the freezer for up to 4 months. It’s like a gift to your future, busy self!
Wish there were some root veggies in your beef stew? You can certainly plop them in at the start of this recipe, but they’ll melt into the stew. If that floats your boat, go ahead and do it. Personally, I like to add root vegetables after the stew is cooked or when I reheat the stew in the pressure cooker.
Here’s how to add root vegetables to the stew:
Before I reheat the stew, I scoop off the hardened fat layer on top…
…and dump the stew in my Instant Pot or stovetop pressure cooker.
I like to toss in carrots and cubed potatoes…
…and stir ’em in.
Then, I pressure-cook everything for 5 minutes under high pressure.
I manually release the pressure right away, stir, and adjust for seasoning.
Shazam! Dinner’s ready in a flash.
Break out your pressure cooker, folks. You’ll be happy you did!
(Psst! Bookmark this post because it’s my ever-growing list of Instant Pot/pressure cooker recipes!)
[Originally posted on December 27, 2016. Updated with new details and photos on October 11, 2020.]
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot (Pressure Cooker) Beef Stew
Ingredients
- 3 pounds beef chuck roast or boneless short ribs or beef brisket cut into 1½- to 2-inch cubes
- Diamond Crystal kosher salt or Magic Mushroom Powder
- 1 tablespoon ghee avocado oil, or fat of choice
- 2 medium onions thinly sliced
- 1 pound cremini mushrooms cleaned, stemmed, and quartered
- 2 tablespoons tomato paste
- 6 garlic cloves peeled and smashed
- 2 tablespoons coconut aminos or gluten-free tamari if you tolerate fermented soy
- 1 teaspoon Red Boat fish sauce
- 2 fresh thyme sprigs or 1 teaspoon dried thyme
- 1 dried bay leaf
- freshly ground black pepper
- ¼ cup Italian parsley roughly chopped
Optional add-ins:
- 3 large carrots cut into 1-inch pieces
- 1 pound Yukon Gold or Russet potatoes cut into 1-inch cubes
Instructions
- In a large bowl, toss the cubed beef with 1½ teaspoons of Diamond Crystal kosher salt. (Psst! You can use Magic Mushroom Powder in place of salt and it will taste umami-riffic!)
- Press the “Sauté” button on your Instant Pot and when the metal insert is hot, add your preferred cooking fat. Once the fat’s melted, add the onions and mushrooms and a ½ teaspoon kosher salt. Sauté until the onions are softened, about 5 minutes. (If you’re using a stovetop pressure cooker, melt the fat over medium heat and sauté the onions and mushrooms.)
- Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
- Toss in the salted beef, coconut aminos, fish sauce, thyme, and bay leaf. Give everything a good stir to combine all the ingredients. (You don’t need to add any extra liquid to the Instant Pot because the onions and beef will release sufficient liquid. However, if you’re using an older stovetop pressure cooker, you may need to add ½ cup of broth or water.)
- Press the “Keep Warm/Cancel” button on the Instant Pot and cover and lock the lid. Next, program the Instant Pot to cook for 35 minutes under high pressure. Once the pot is programmed, walk away. (If you’re using a stovetop pressure cooker, you won’t have all those buttons to press. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes.)
- When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you’re using a stovetop pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (about 15 minutes). If the pressure hasn’t released completely after 15 minutes and you’re impatient, you can manually release the pressure by turning the valve at the top to venting.
- Fish out the thyme and bay leaf, and check that the meat is fork tender. If not, cook for another 10 minutes under high pressure. Season to taste with salt and freshly ground black pepper.
- If you’re eating the stew right away, you can skim the fat off the top of the stew. Ladle out the stew, and adorn with some chopped Italian parsley.
- Adding root veggies to your beef stew? Stir in the carrots and cubed potatoes into the cooked stew and pressure cook everything for 5 minutes under high pressure. Manually release the pressure, stir, and adjust for seasoning before serving.
Video
Notes
- You can reheat the stew in an Instant Pot or stovetop pressure cooker. Just take it out of the fridge and scoop off the hardened fat layer on top. If you want to add root veggies in your beef stew, stir in diced carrots and cubed potatoes. Pressure-cook everything for 5 minutes under high pressure. Manually release the pressure right away, stir, and adjust for seasoning before serving.
- No Instant Pot? You can make this stew in a slow cooker! All of the sautéing steps can be done in a large skillet and then the ingredients get transferred to a slow cooker or Crockpot. Cook the beef stew on low for 8 to 10 hours, adding the root vegetables in the last hour.
Lisa says
I absolutely love this recipe! I have taken this dish to dinner party pot lucks (after work, mind you) and have gotten rave reviews and demands for the recipe. It is my go to recipe when chuck roast is on sale.
Smart Dine In says
that looks so yummy, very curious
Ezepue Agatha says
This really looks yummy! I’m gathering my ingredients to cook mine, I hope it comes out as good looking as yours.
Shazil ALi says
Nice Work
Donna in Inwood says
I have made this many times from when you had it posted before. Just finishing it up now with the root veggies. I made it with 2.6 lbs of chuck roast that I cut up myself.
I will just point out a small inconsistency: in the list of items it says carrots cut into one-inch pieces, but in the instructions it says “diced carrots.” I used the pieces.
Thanks as always for a delicious recipe!
Noemí says
Sounds and looks delicious! What size Instapot works for 3 pounds of cut-up chuck roast? Is it a 6-quart or larger? The pictures show good space left for cooking inside. Thanks!
Michelle Tam says
I almost always use a 6-quart Instant Pot.
Sarah Bradshaw says
Hello! Loving this recipe. It says it serves 8. Would that be about 1 cup?
Michelle Tam says
I’m not sure of the exact volume of a serving. I just guesstimate that this dish serves about 8 people and that’s how the nutrition facts are calculated.
Lena says
Do you leave all the gristle and tendons in the chuck roast or do you cut it all out. After I remove all that from 3 pounds I am left with 1.5 pounds!
Brenda Simmons says
Thank you for this amazing recipe!! I was surprised to skip the browning of the roast, but tried it per the recipe and it turned out amazing!! I used Trader Joes Multipurpose Umami Seasoning Blend instead of magic mushroom powder and am inspired to make the magic mushroom powder next. I also was fearful of using fish sauce but loved how it turned out. Thank you for the inspiration!
Michelle Tam says
Definitely make your own Magic Mushroom Powder! The TJ’s knockoff is just that—a knockoff that doesn’t even list mushrooms in the first three ingredients on the label.
Alice says
The magic mushroom powder is also sold at Whole Foods if you want to skip the pleasure of making it. I love Nom Nom Paleo stew recipe! I’ve made it several times now and the flavor in such a short amount of time is amazing! Thank you Michelle!
Page says
Like his mom’s without the chewy beef–I’ll take the compliment. Delicious!
Elisha Pettit says
This is by far the best beef stew recipe ever! So so good, everyone in the house ate it like it was going out of style … even my 8 year old who pretends to be picky ate every bite! I decided to add a very large rutabaga instead of potato and one very large carrot; both from my winter CSA share. Also, instead of fresh onions, I only had dried onion flakes so I sprinkled them on the meat before adding it to the pot and then added one cup of beef broth. So glad this recipe called for your magic mushroom powder too because I still have some on had after making it a while back – which is just to die for! I love all your recipes. Thanks!!
Courtney Jeffries says
Sooooo yummy and hearty! I used baby Bella mushrooms because that’s what I had. It was divine!
Katie says
Amazing as always!!!! Will definitely be keeping this one. You’re recipes have gotten me through my Whole 30’s with ease. Thank you!!!!
Paulynn Manross says
Amazing recipe! I have made this twice now. I too was uncertain of the fish sauce but I think the addition of it gives the dish a deep flavor. Don’t worry, it doesn’t taste fishy!!
WT says
I have used this recipe at least 30 times and it’s my go-to for years. My favorite recipe of yours.
Lisa Rosen says
Can I skip the tomato paste if I follow AIP?
Michelle Tam says
Sure! You should still have a super flavorful stew!
Hilary says
Love it! Delicious easy and healthy. Wasn’t sure about the fish sauce but it adds a good flavor and you can’t taste it. We’ve made this multiple times. Thank you for a simple and delicious and healthy recipe!
Amy says
I find I can’t omit liquid and get “up to pressure”. Can you recommend a liquid? I have chicken stock, would that work?
Ty
Michelle Tam says
Yes, any good tasting stock or liquid will work.
Ashley says
This is my favorite beef stew recipe! I’m wondering: can I make this with frozen stew meat?
Donna in Brooklyn says
Can I throw the root vegetables in with the meat and sauteed onions/mushrooms? And just let them cook the whole time with everything else? I don’t care if they’re mushy.
Michelle Tam says
Yes! The softened veggies will just thicken the sauce!
Sara McCarty says
What can I substitute for fish sauce if my son is allergic to fish?
Michelle Tam says
You can leave it out and use a little more coconut aminos.
Evelyn says
Michelle! This recipe is amazing. I have held off from making beef stew for years because the recipes I came across seemed like they might have something missing… and also had flour/grains in them. Then I saw yours, with the mushroom powder, coconut aminos, and fish sauce. I knew it was time.
I added extra broth to mine, homemade in my instant pot: beef bones, celery, carrots, onions and garlic, roasted in my oven at 450 for a bit to get a tan, then all in the pot with a fresh bay leaf. Once that was ready, I strained it into another pot and threw in potatoes, carrots, celery, spinach, and peas. I let that cook down while my beef, onions, and mushrooms did their thing in the instant pot. Once everything was combined, it was such an explosion in my mouth. I made it tonight and I’ve already sent the recipe to a friend!
Heather M says
This was absolutely delicious. I made mashed potatoes for my 3 boys to keep it Paleo and they had like 3 servings! Thank you for sharing this! I feel like next time I made add some more green veggies.
Lyn says
This will now be my go-to beef stew recipe! So delicious and flavorful, especially on a snowy cold day, like today, in Virginia Beach!
Daiva says
Hi,
Any suggestions for stovetop cooking ? Unfortunately I don’t have access to either an Instant Pot or pressure cooker.
Thanks !
Michelle Tam says
You can simmer in a covered pot for about 2 to 3 hours or until fork tender. You may need to add extra liquid to the pot as it cooks.
Rose Marie Kamenitz says
My husband loved this & so do I!! it is so tender, the beef falls right off the fork. Veggies are always an added delight, so I place onions, & carrots at the end.
Making this again tonight!! SOOOooooodelicious!!
Rose Marie Kamenitz says
My husband loves this recipe & so do I!! Especially when I add the carrots & onions.
He wants it once a week or every other week, it’s that good!!
Making this tonight in my IP!!
Snow says
A very easy and delicious meal! We added potatoes and carrots. I will add some water or broth while cooking next time as well so we have a little more broth to go around. But everyone loved this stew so we’ll definitely make it again. Thanks Michelle!