There's no need to wait for a large piece of stew meat to tenderise for hours when your Instant Pot can do it in 25 minutes. This is a warm, comforting bowl of hearty beef stew with very little effort and in a fraction of the time. It's exactly what you need an a cold winter's night!

Don't forget to sear the meat first to add even deeper flavour and caramelisation to the end product. Remember to sear in batches, because otherwise the meat will just steam and you'll miss out on those crispy brown bits. We love the large chunks of carrot and potato, but feel free to chop them smaller if that's more what you're looking for. The Instant Pot is an amazing tool to bring all of the flavours of an hours-long stew into a dinner that'll be on your table in about an hour. Lastly — don't forget lots and lots of crusty bread for dunking! This broth/gravy is seriously on another level. 😍

One more thing. If you're used to Frenchier beef stews like Boeuf Bourguignon, you may notice a distinct lack of red wine in this stew. This is largely due to the fact that most traditional beef stews rely on the aromatics and the beef as the main flavour boosters, using only water to deglaze the pan. You could, in fact, sub in a full-bodied red wine for the water in this recipe and it will result in a richer, darker stew. We love both kinds, so give them each a try!

Want a keto version? Use cornflour (instead of the flour) to create a slurry and sub. another veggie for the potatoes. Then you'll be all set!

Yields: 8 servings

Prep Time: 30 mins

Total Time: 1 hour


  • 3 tbsp.

    vegetable oil

  • 1 1/4

    kg. beef stew meat, cut into 3cm pieces

  • Salt

  • Freshly ground black pepper

  • 1

    large onion, diced

  • 6

    cloves garlic, crushed

  • 2 tbsp.

    tomato paste

  • 5

    bay leaves

  • 625 g

    Yukon Gold potatoes, cut into 3cm pieces

  • 4

    large carrots, cut into 5cm pieces

  • 3 tbsp.

    plain flour

  • 300 g

    frozen peas


  1. Turn Instant Pot to Sauté, then select More. Wait for pot to heat up, then add oil. Add half the stew meat to pot and season with salt and lots of pepper to taste. Cook for 3 to 4 minutes on each side or until browned. Remove meat from pot. Repeat with remaining meat.
  2. Cook onion and garlic until deeply golden. Add tomato paste and cook, mixing constantly until darkened in colour and starts sticking to pot, about 4 minutes. Deglaze with 480ml water.
  3. Place all meat into pot along with bay leaves, potatoes, and carrots. Stir to combine.
  4. Seal Instant Pot and set to Manual High Pressure for 25 minutes.
  5. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
  6. In a small bowl, whisk together 240ml cooking liquid and flour. Stir mixture back into pot and set Instant Pot to Sauté. Simmer for 3 minutes, until slightly thickened.
  7. Stir peas into pot and simmer for 3 to 5 minutes more until peas are bright green. Season with salt and pepper, if needed.

2023-03-28T09:56:24Z dg43tfdfdgfd