Instant Pot Beef Stew

Instant Pot Beef Stew

  • Servings: 6 to 8
  • Difficulty: easy
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  • 2 pounds beef stew meat (grass fed, if possible)
  • 8 oz. baby portabella mushrooms, cleaned and sliced
  • 6 carrots, peeled and sliced on an angle
  • 2 medium sweet potatoes, peeled and cubed (I used local, white sweet potatoes)
  • 1/2 (8 oz.) bag of frozen pearl onions
  • 1 (5.5 oz.) can tomato juice (or substitute 2 T. tomato paste plus 1/2 cup of water)
  • 1/2 c. dry red wine
  • 1/2 cup water
  • 2 t. salt
  • 1 t. dried thyme
  • 1 bay leaf
  • 2 T. tapioca flour mixed with 1 T. water


  1. Combine all ingredients into Instant Pot, in the order listed above and stir gently.
  2. Seal the Instant Pot, select the Meat/Stew setting, and set time to 35 minutes. 
  3. When timer is done, allow stew to rest and naturally release the pressure for 10 minutes. Then carefully vent to release the remaining steam pressure. Serve into bowls.

Serve with a fresh, simple salad on the side. If you don’t have an Instant Pot, you can use a slow cooker on the low setting for 6 to 8 hours, or until beef is cooked and vegetables are tender.

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