If you’re looking for an easy, flavorful meal that will simply WOW your family, then this Instant Pot Sweet Potato Beef Stew is for you! Everything comes together in one pot in just around 1 hour.
Full of flavor, vegetables, and the most tender, flavor-infused beef you will ever try! Serve over a bed of mashed potatoes, egg noodles, or as is with crispy, baked & buttered baguette bread!
One of the delights of being a food blogger is the foooood! Taste-testing can be bad, but sometimes it can be so incredibly good you are fighting the urge to skip the photoshoot and sit down and devour your latest and greatest creation. This was one of those times!
This Instant Pot Sweet Potato Beef Stew is exactly what I needed to take the winter chill out of me, as it warmed my soul through with each bite. It’s meals like this that get you through the winter months. These long, slow, (sometimes agonizing) winter months.
The beef is tender, juicy, and it truly melts in your mouth. I guarantee you and your entire family are going to love this recipe!
HOW TO MAKE THIS TENDER BEEF STEW
Here are a few tips to follow to help ensure that your Instant Pot Sweet Potato Beef Stew comes out incredible:
You can do this recipe in the Instant Pot or the Crock Pot. The steps all fall along the same lines. Brown the meat, sauté the onions and garlic, dump and allow to cook!
Crock Pot: Cook on LOW for 7 hours or HIGH for 4 hours.
Instant Pot: 25-30 minutes on HIGH PRESSURE.
- Turn the IP to Sauté. Add the olive oil to the pot and once heated, brown the seasoned beef in batches. The meat may not be cooked through, but don’t worry, it will continue to cook in the pot. Work in batches and make sure you have room to turn the beef to sear on the opposite side.
The browning/crust that will form is essential for locking in the flavor. It’s well worth the small effort. Promise.
- Once browned, be sure to flour the beef. This will make thickening the broth a bit easier.
- Sauté the onions for 2-3 minutes, add the garlic for 30 seconds.
- Combine everything into the Instant Pot for a delicious little party.
- Cover and seal the lid and set to 25 minutes with High Pressure on Manual mode. Once done, allow it to do a natural release for 10 minutes before doing a quick release.
- Adjust seasonings (salt, pepper, etc) to taste, if needed. If you would like to thicken the broth, simply combine 2 tablespoons of cornstarch or flour with 2 tablespoons of water. Gently stir in the thickener.
- Serve over mashed potatoes, egg noodles, or as is with a crusty, buttery baguette!
TIPS TO MAKING THIS
- MEAT TO USE: You can use chuck roast, pot roast, or my favorite (which is used in this recipe) is the Bottom Round Roast.
- BROWNING THE MEAT: I highly recommend not skipping this step. If you’re in a pinch for time, then absolutely skip it. But if you have the time – it’s worth the investment. Caramelizing the meat helps to lock in the flavor – which only helps to enhance this stew.
- POTATOES: You can use sweet potatoes or swap for red potatoes, russet, etc.
- FLOUR: This helps to not only lock in some of the juice, but also acts as a base within the pot to help thicken the broth a bit as it cooks. You can skip this and add cornstarch or arrowroot at the end to thicken.
- THICKENER: If the broth is not as thick as you would like, combine 2 tablespoons of cornstarch or flour with 2 tablespoons of water. Set the IP to Saute once more and allow it to come to a slight boil as you gently stir in the thickener. You can also use flour or arrowroot.
- VEGETABLES: This recipe contains sweet potatoes, celery, carrots, onion, peas, and mushrooms. If you’re not a fan, simply omit or swap for the vegetables you prefer. You could do regular potatoes, corn, zucchini, etc. Get a little creative. But be careful to add more water-laden vegetables towards the end. Otherwise they may be mush if in the pot the entire cooking time.
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INSTANT POT DUO60 6 Qt 7-in-1 Pressure Cooker – this is the exact Instant Pot that I have and I love it. Although it is currently just me and my husband, we enjoy the extra space this pot provides so that we have leftovers for lunches or meal prepping!
MORE INSTANT POT RECIPES TO TRY:
- Easy Tender Instant Pot Turkey Breast – Learn how to make a turkey breast in the Instant Pot in around an hour! WITH GRAVY! If you’re looking to cut back on the time and hassle of preparing a delicious and tender turkey breast this holiday season – then look no further! No getting up at the crack of dawn. No need to baste every 20-30 minutes. Take the guesswork, as well as all the extra time, out of your already busy holiday preparations!
- Super Tender Instant Pot Pot Roast – the best pot roast ever! The entire meal cooks directly in the Instant Pot (or Crock Pot), is very simple to make, and is full of flavor. The beef is so juicy and tender, it practically falls apart coming out of the pot!
This recipe is perfect for these cool autumn days. Perfect for easy-meal lovers. Perfect as a freezer meal. Simply perfect all around.
- Easy Instant Pot Chicken Taco Soup – SUPER popular recipe on the blog! For good reason – its amazing! A simple, delicious, and healthy recipe that is perfect for these cold, rainy fall or winter days. This recipe takes a little prep and is only cooked in the Instant Pot (or Crock Pot), making for easy clean up.
Instant Pot Sweet Potato Beef Stew
- 2 tbsp olive oil
- 2 lbs bottom round roast or chuck roast, (cut into 1 1/2 " cubes)
- 1 tsp salt, (more or less, to taste)
- 1 tsp pepper, (more or less, to taste)
- 1/4 cup all-purpose flour
- 1 tbsp olive oil
- 1 medium yellow onion, (chopped)
- 5 cloves garlic, (minced)
- 3 cups unsalted beef stock (*SEE NOTES BELOW)
- 1/3 cup tomato paste
- 2 tbsp Worcestershire sauce
- 3 large carrots, (peeled and cut into large chunks)
- 3 stalks celery, (sliced)
- 1 lb sweet potatoes, (peeled and cut into large cubes)
- 8 oz baby bella mushrooms, (sliced large)
- 1 cup frozen peas
- 2 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika
- 2 tsp salt, (more or less, to taste *SEE NOTES BELOW)
- 1 tsp pepper, (more or less, to taste)
- 2 bay leaves
- freshly chopped parsley
- Turn the Instant Pot to the Sauté setting and add 1 tablespoons of olive oil. Season the cubes of beef with salt and pepper, to taste.
- Once the oil is heated, add the beef chunks in a single layer, making sure not to crowd the pot. You want to be able to flip them to brown the other side. Place the lid over the top and allow to sear for 2-3 minutes. Remove the lid and flip, leaving the lid off.
- Remove to a large bowl or plate, add 1 tablespoon more of olive oil to the pot and sear the next batch following the same steps as the first batch.
- Remove the second batch and add it to the same bowl. Toss with the 1/4 cup of flour.
- Add 1 tablespoon of olive oil to the pot one more time and add the chopped onions, sautéing 2-3 minutes, or until the onions are translucent. Add the minced garlic and cook for 30 seconds. Stir.
- Pour in the beef stock and stir to combine. Using a wooden spoon, make sure to scrap along the bottom of the pot to remove any brown bits that stuck while browning the beef.
- Add in the tomato paste, Worcestershire sauce, carrots, celery, potatoes, mushrooms, and beef. Stir to thoroughly combine. Add in all seasonings (minus bay leaves) and give it one more gentle stir. Place bay leaves on top.
- Close the lid and seal the Instant Pot. Cook on HIGH PRESSURE for 25 minutes with a natural release for 10 minutes. Vent to release any remaining pressure that may still be in the pot and carefully remove the lid.
- Remove the bay leaves and discard.
- OPTIONAL BROTH THICKENER: In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water. Add to the Instant Pot, stirring gently, until it begins to thicken. Add thickener, as needed, to reach desired broth thickness.
- Add in the peas and stir to warm through. Serve garnished with fresh parsley as is or over a bed of egg noodles or mashed potatoes. Enjoy!
- SODIUM: If using regular beef stock or broth, consider cutting back on the added salt to the broth. You may end up with an overly salt beef stew! If using regular stock/broth, I recommend salting to taste after the stew is done by carefully taste-testing.
- Leftovers are good for up to 4-5 days in the fridge. Can be frozen for up to 3 months.
- FLOUR: can be omitted from the recipe and the broth can be thickened by using cornstarch at the end.
- CORNSTARCH SWAP: swap out the cornstarch for arrowroot to thicken the broth.
- WORCESTERSHIRE SAUCE: can swap for soy sauce (I recommend low-sodium) or coconut aminos for the extra flavor boost instead.