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Celery, Carrots, Potato, Tomato, and tender Beef all on the fork to make a perfect bite of Instant Pot Stew.

Instant Pot Beef Stew

This Instant Pot Beef Stew has fall apart tender beef surrounded by tasty veggies in rich red wine gravy. You will be so glad you can whip this up in under an hour any night of the week.
Course Dinner, Main Dish
Cuisine American Classic
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Calories 360kcal
Author Diana Reis


  • 1 Lb Beef Stew Meat (Chuck Roast Cubed for Stew)
  • 1 Russet Potato
  • 2 Carrots
  • 2 Celery Stalks
  • 1 Small Yellow onion
  • 1 Cup Button Mushrooms
  • 2 Cloves Garlic
  • ¼ Cup Fresh Parsley
  • 1 Cup Red Wine (Something you like to drink)
  • 1 14oz Can Stewed Tomatoes (Italian Flavor)
  • 2 tablespoon Flour
  • 2 Tbsp Olive Oil
  • 2 Bay Leaves
  • 1 Tbsp Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Granulated Onion
  • ½ teaspoon Paprika


  • Set your Instant Pot (Electric Pressure Cooker) to saute.
  • Prepare the cubed stew meat by seasoning with half of your dry seasonings and coating in flour. Add olive oil to the heated pressure cooker and brown the meat well. Do not stir or turn until it begins to get a nice rich color. Then gently stir or turn to brown the other sides.
  • While the beef is browning, prepare your vegetables. Peel and chop the onion, garlic, celery, carrot, and potato. Wipe the dirt off of the mushrooms with a damp paper towel, and slice. 1" cubes for the potatoes, and a rough chop  for the remaining veggies will be perfect.
  • Once the meat is browned, put all of the vegetables into the pot and give them a nice stir to get some of the fat from the olive oil and meat to coat them.
  • Add a can of stewed tomatoes, a cup of red wine, the remaining seasoning, fresh parsley, and two bay leaves.
  • Give everything a little stir, then lock your lid down, and cook on high for 30 minutes. Make sure your pressure release valve is closed.
  • When the timer goes off, carefully release the steam. When you open the lid you should have a beautiful beef stew, ready to serve.


  • When browning the beef, do not stir right away. Let the beef sit in the hot oil and brown on the first side, then gently stir and let beef brown well on all sides. 
  • Cleaning vegetables properly is really important. Wash and peel carrots and potatoes before dicing. Wash celery thoroughly and remove damaged tops and tough bottoms.
  • Do not rinse mushrooms. Wipe mushrooms with a damp paper towel to clean away any dirt and pop the stem off using your thumb. 
  • Do not discard celery leaves. Celery leaf is full of flavor and makes a nice addition to any dish that calls for celery.


Calories: 360kcal | Carbohydrates: 21g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1831mg | Potassium: 879mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3005IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 3.8mg