Instant Pot Sweet Potato Beef Stew

Wow your family with this amazing beef stew recipe! Full of flavor, vegetables, and the most tender, flavorful beef! All comes together in the Instant Pot and can be on your table in under an hour!

Course Main Course

Cuisine American

Keyword Beef Stew Recipe, Instant Pot, Sweet Potato Beef Stew

Prep Time 20

Cook Time 40

Natural Release 10

Total Time 1 5

Servings - 8 servings

Calories 449kcal

Author Samantha Buckner

Ingredients

Beef:

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

To saute:

1 tbsp olive oil
1 medium yellow onion, chopped
5 cloves garlic, minced

Add-ins:

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

Seasonings:

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

Garnishment:

freshly chopped parsley

Instructions

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!

Notes

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.

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.

Nutrition