I have fond childhood memories making a hearty beef and veggie stew recipe in a vintage brown rectangular pot on our metal fireplace.
Its aroma would fill the room long before it filled our tummies and was just a tasty and nutritious meal I remember sharing on cold, blustery days.
Now with my own young kids who are impressionable and sure to make memories from around the dinner table, I love taking some of the old recipes I remember growing up and adapting them for our needs now…Like my lack of time and need to pressure cook to get things done before my sweet babies meltdown from thinking they are starving.
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Instant Pot Vegetable Beef Stew recipe
There are so many awesome aspects to this recipe I don’t even know where to begin. For instance, it makes a great freezer meal!
I like to make enough to have leftovers to either have on hand or to freeze for later; therefore, if you’re like me, you may want to double this recipe if your pressure cooker is a full 8qt size. In fact, these pictures will show the recipe doubled.
While the pictures have corn in them, this is my husband’s preference. Otherwise, this is completely Whole30 compliant & paleo friendly.
Easy Pressure Cooker Beef Stew Ingredients
- 2 cups cubed beef stew meat
- 2 cups baby carrots
- 2 cups mixed veggies
- 2 cups cubed potatoes
- 2 cups diced tomatoes & the juice
- Redmond’s Real Salt (to taste)
- 2 cups chicken broth
- 1/2 cup or 6 oz can of tomato paste
Round up a helper like Jenn in the picture above who eagerly helped make this meal with me and hit the saute button. This will help heat your ingredients as you’re prepping meaning it will take less time for everything to come to pressure.
Make sure that you add in your non-liquid ingredients first and then pour everything else on top, ensuring everything under it is covered.
Add water (sometimes up to a cup or two) if needed to cover.
Cancel the saute function and click on “meat/stew” mode on your instant pot after you add the lid and make sure it’s sealed. If your meat is completely frozen, as you can see in my ingredients picture, then set it for 25 minutes. Otherwise, 10-15 will do depending on how large your chunks are.
As long as your pot is not too full, you can do a QR and dinner is on the table in under 45 minutes. (I actually cleaned our kitchen, took out the trash, and played with my kids all while my IP did its thing cooking without me.)
I typically freeze approximately 1-2 liter portions in a gallon ziplock bag and lay flat in the freezer.