Access to this page has been denied because we believe you are using automation tools to browse the website. Learn how to make quick and easy, budget-friendly Instant Pot ground beef stew with instant pot beef stew and carrots. Using cheap ingredients, this beef stew takes less than 30 minutes and will feed the whole family. Looking for a budget meal this week?
This one-pot dish is super easy and quick to make, so it’s great for those busy weekdays. This one-pot dish is super easy and quick to make, so it’s great for those busy weekdays. HOW TO SERVE GROUND BEEF STEW The stew is made as a one-pot dish, which means that it can be served on its own. It’s kind of like a very thick soup with meat and veggies in one pot, so the only thing you might want to add is a side of bread or dinner rolls. A dollop of sour cream or some grated cheese also works really well with this ground beef stew. If you want to stretch it out, you can serve the stew over cooked rice, pasta, couscous or quinoa.
You can also serve a simple side of green beans or broccoli or a green leafy salad. HOW TO MAKE INSTANT POT GROUND BEEF STEW This ground beef stew recipe is super easy! You only need a few key ingredients and the dish comes together in under 30 minutes. We used a 6-quart Instant Pot Duo. You can find the full recipe ingredients and a nutritional breakdown below these step-by-step photos. Prepare all ingredients before you start cooking as this dish comes together very quickly. Add olive oil and onions and cook for about 2 minutes, stirring a couple of times.
Then add carrots and celery and cook for 2 more minutes to soften slightly. Learn more about all the Instant Pot buttons here. Add the ground beef, garlic, mixed herbs, salt and pepper and stir through. Cook on Saute for a couple of minutes until all beef has changed color to brown. Press Cancel to stop the Saute function. Pour in the water and stir through really well, scraping the bottom with the spatula. Add potatoes and crumbled beef stock cube and stir through.
Finish by spreading the crushed tomatoes on top, don’t stir through too much. Pressure Cook on HIGH pressure for 5 minutes. Once the timer goes off, allow 5 minutes for the pressure to release naturally and then do the quick release to let off the steam. While the stew is cooking, mix a tablespoon of flour with about 3 tablespoons of water in a small bowl into a slurry-like mixture. Open the pot and stir this flour slurry into the cooked, hot stew. Taste for salt and pepper and season more if you like.
Serve as is or with a dollop of sour cream or some grated cheese. Pour in 1 cup of water and stir through really well, scraping the bottom with the spatula. Release: 5 minutes natural release, followed by quick release. STORAGE TIPS: Store leftover beef stew for up to 3 days in the refrigerator. Freeze cooked stew for up to 3 months after cooling.
Defrost in the fridge overnight or in a microwave. SIDES: bread or dinner rolls, rice, potatoes, pasta or quinoa, green vegetables or a salad. By Instant Pot Eats About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. Please leave a rating as it helps other readers to discover this dish. I am so happy to have run across this recipe.