13 Instant Pot Stew Beef Recipes for Easy Weeknight Comfort

Instant pot stew beef recipes solve the slow-cooked flavor problem in a fraction of the usual time. Stew beef is full of connective tissue, and pressure cooking turns that into soft, shreddy bites while the aromatics, stock, and tomato or spice base build a deep gravy. The versions below take that same foundation in genuinely different directions, from classic brown gravy to coconut curry.

Start with the Classic Instant Pot Beef Stew if you want the benchmark bowl. Go for Spicy Chipotle when you want heat, Moroccan with apricots for something sweeter, and Make Ahead Freezer Packs if you are planning meals.

Which Stew Beef Should You Make?

Classic Instant Pot Beef Stew

This is the one to make when you want the benchmark bowl, with beef, carrots, potatoes, and a gravy that actually holds together.

Ingredients (makes 6 servings)

• Stew beef, cut into 4 cm (1 1/2 in) chunks: 1.1 kg (2 1/2 lb)
• Vegetable oil: 2 tbsp
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Unsalted butter: 2 tbsp
• All-purpose flour: 3 tbsp
• Beef stock: 750 ml (3 cups)
• Carrots, peeled and sliced: 3 medium
• Yukon gold potatoes, halved: 450 g (1 lb)
• Seasoning mix: 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper

Instructions

Step 1: Pat the 1.1 kg stew beef dry with a paper towel, then season it with the 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Set the Instant Pot to Sauté, High, and pour in the 2 tbsp vegetable oil. When the oil shimmers, brown half the beef for about 2 minutes per side, turning with your tongs, and the chunks will release easily once a crust forms. Move that batch to a plate and do the same with the rest.

Step 2: Keep the pot on Sauté and drop in the chopped onion with the 2 tbsp butter. Give it 3 minutes, stirring once or twice, and you will see the onion turn translucent and glossy. Stir in the 4 minced garlic cloves and the 3 tbsp flour, then keep stirring for 1 minute so the flour loses its raw smell.

Step 3: Pour in the 750 ml beef stock and scrape the bottom with your wooden spoon until you lift the browned bits. Add the browned beef, any juices from the plate, the 3 carrots, and the 450 g potatoes. Give it all one good stir, then press Cancel.

Step 4: Lock the lid, turn the valve to Sealing, and pressure cook on High for 25 minutes. Let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any leftover steam before you open the lid.

Step 5: Taste the gravy once the pot is open and add more salt or pepper if you think it needs it. Ladle the stew into wide bowls and serve hot while the potatoes are still glossy.

Instant Pot Beef and Barley Stew

This version leans on pearled barley for chew and body, and it gets its deep color from tomato paste and a long natural release.

Ingredients (makes 5 generous servings)

• Stew beef, cut into bite-size chunks: 900 g (2 lb)
• Vegetable oil: 2 tbsp
• Yellow onion, diced: 1
• Carrots, diced: 2
• Celery ribs, diced: 2
• Garlic cloves, minced: 3
• Tomato paste: 3 tbsp
• Pearled barley, rinsed: 180 g (1 cup)
• Beef stock: 1 litre (4 cups)
• Seasoning: 1 tsp dried thyme, 1 1/2 tsp salt, 1/2 tsp black pepper

Instructions

Step 1: Cut the 900 g stew beef into bite-size pieces if your butcher left them large, then pat them dry. Set the Instant Pot to Sauté, High, and pour in the 2 tbsp vegetable oil. Once you see the oil shimmer, brown the beef in two batches for about 4 minutes per batch, leaving space around each piece so the bottoms release on their own. Move each batch to a bowl.

Step 2: Add the diced onion, carrots, and celery to the pot with a pinch of salt. Cook for 3 minutes, stirring a few times, and you will see the vegetables soften at the edges. Stir in the 3 minced garlic cloves and the 3 tbsp tomato paste, then cook for 1 minute more; the tomato paste will darken and smell sweet.

Step 3: Pour in the 180 g rinsed barley and the 1 litre beef stock, scraping up the browned bits from the bottom with your wooden spoon. Add the browned beef, any collected juices, the 1 tsp dried thyme, the 1 1/2 tsp salt, and the 1/2 tsp black pepper. Give everything a good stir, then cancel Sauté.

Step 4: Seal the lid, set the valve to Sealing, and pressure cook on High for 22 minutes. Allow the pressure to release naturally for 12 minutes, then you can vent the remaining steam and open the lid once the pin drops.

Step 5: Stir the stew and check the barley; it should be tender but still chewy. Taste and add salt or pepper if you like, then spoon into deep bowls and serve hot.

Spicy Chipotle Instant Pot Beef Stew

This is the version for heat seekers, with smoky chipotle and a splash of lime at the end to keep the spice from sitting heavy.

Ingredients (makes 4 servings)

• Stew beef, cut into chunks: 800 g (1 3/4 lb)
• Vegetable oil: 1 tbsp
• Yellow onion, sliced: 1
• Garlic cloves, minced: 4
• Chipotle peppers in adobo, finely chopped: 2 peppers plus 1 tbsp adobo sauce
• Fire-roasted crushed tomatoes: 400 g (14 oz)
• Beef stock: 500 ml (2 cups)
• Yukon gold potatoes, cut into chunks: 450 g (1 lb)
• Seasoning: 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp salt
• Lime juice: 2 tbsp

Instructions

Step 1: Cut the 800 g stew beef into chunks and pat them dry if you have not already. Set your Instant Pot to Sauté, High, and add the 1 tbsp vegetable oil. Brown the beef in two batches for 3 minutes per batch, just until the outside takes on deep color; you want the pieces to leave a brown film on the pot. Put the browned beef on a plate.

Step 2: Turn the heat down to Sauté, Medium, and add the sliced onion with a pinch of the seasoning. Cook for 3 minutes, stirring often, and you will smell the onion getting sweet. Stir in the 4 minced garlic cloves, the chopped chipotle with adobo sauce, and the rest of your seasoning mix, then let that cook for 30 seconds to wake up the spices.

Step 3: Pour in the 400 g crushed tomatoes and the 500 ml beef stock, then scrape the bottom of the pot with your spoon until it feels smooth. Add the browned beef and any juices, then nestle the 450 g potatoes into the liquid. Cancel Sauté.

Step 4: Seal the lid, move the valve to Sealing, and cook on High Pressure for 20 minutes. Let the pressure come down naturally for 10 minutes, then vent the rest and carefully unlock the lid away from your face.

Step 5: Stir in the 2 tbsp lime juice, then taste the broth and add a little more salt if you think it needs sharpening. Ladle into bowls and serve hot, with whatever you like on the side.

Instant Pot Birria Style Beef Stew

This one takes its cue from birria, with dried chiles, warm spices, and beef that shreds into a rich, saucy stew for tacos or bowls.

Ingredients (makes 7 servings)

• Stew beef, cut into large chunks: 1.2 kg (2 1/2 lb)
• Vegetable oil: 2 tbsp
• Dried chiles, stemmed and seeded: 4 guajillo and 1 ancho
• Boiling water: 500 ml (2 cups)
• Yellow onion, quartered: 1
• Garlic cloves: 5
• Crushed tomatoes: 400 g (14 oz)
• White vinegar: 2 tbsp
• Spice blend: 1 tbsp ground cumin, 1 tsp dried oregano, 1/4 tsp ground cloves, 1 1/2 tsp salt
• Beef stock: 500 ml (2 cups)

Instructions

Step 1: Tear the stems off the 4 guajillo and 1 ancho chiles, shake out the seeds, and put the pods in a heatproof bowl with the 500 ml boiling water. Let them soak for 10 minutes while you brown the beef. Set the Instant Pot to Sauté, High, and pour in the 2 tbsp vegetable oil. Pat the 1.2 kg beef dry and sear it in two batches, about 3 minutes per batch, until you see a deep mahogany crust on the meat. Move each batch to a plate.

Step 2: Drop the quartered onion and 5 garlic cloves into the pot without cleaning it. Cook for 2 minutes, turning once, until you see charred spots on the onion. Scoop them into a blender, add the soaked chiles with their soaking water, the 400 g crushed tomatoes, the 2 tbsp white vinegar, and your spice blend. Blend for 1 minute until completely smooth.

Step 3: Pour the blended chile mixture into the pot and scrape the bottom with your spoon to release the browned bits. Add the 500 ml beef stock and the browned beef, then stir everything together. The sauce will look thin at first, but it thickens as it cooks under pressure. Cancel Sauté.

Step 4: Lock the lid, set the valve to Sealing, and pressure cook on High for 30 minutes. Let the pressure release naturally for 15 minutes, then vent the rest and open the lid away from your face.

Step 5: Pull the beef chunks onto a board and shred the meat with two forks, or you can stir it in the pot and let the pieces break apart on their own. Return the shredded beef to the sauce and stir, then serve hot in shallow bowls with any toppings you like.

Instant Pot Beef and Mushroom Stew

This one goes dark and savory, with mushrooms and a touch of balsamic giving it a deep, umami-rich edge that feels slow-simmered.

Ingredients (makes 4 to 5 servings)

• Stew beef, cut into chunks: 900 g (2 lb)
• Vegetable oil: 2 tbsp
• Cremini mushrooms, thickly sliced: 350 g (12 oz)
• Yellow onion, chopped: 1
• Garlic cloves, minced: 3
• All-purpose flour: 2 tbsp
• Tomato paste: 2 tbsp
• Beef stock: 750 ml (3 cups)
• Balsamic vinegar: 1 tbsp
• Seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried thyme

Instructions

Step 1: Pat the 900 g stew beef dry and season it with the 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Set the Instant Pot to Sauté, High, and add the 2 tbsp vegetable oil. Brown the beef in two batches, about 4 minutes per batch, and you will hear the sizzle quiet down as the chunks release from the pot. Move them to a clean bowl.

Step 2: Drop the sliced mushrooms into the hot pot and leave them alone for 2 minutes so they start to brown. Stir, then add the chopped onion and cook for 3 minutes more. You will see the mushrooms shrink and the onion turn glossy. Stir in the 3 minced garlic cloves and the 2 tbsp tomato paste, then cook for 1 minute.

Step 3: Scatter the 2 tbsp flour over the vegetables and stir for 1 minute to cook off the raw flour taste. Pour in the 750 ml beef stock slowly, scraping the bottom with your spoon until you feel no stuck bits, then add the browned beef and the 1 tbsp balsamic vinegar. Stir once and cancel Sauté.

Step 4: Close the lid, turn the valve to Sealing, and pressure cook on High for 24 minutes. Let the pressure release naturally for 10 minutes, then you can vent any remaining steam and open the pot.

Step 5: Taste the sauce and add a little more salt or a drop of balsamic if you want the flavor deeper. Spoon into shallow bowls and serve hot, with something creamy or starchy on the side if you like.

Moroccan Instant Pot Beef Stew with Apricots

Sweet and savory apricots, cinnamon, and cumin give this one a warm, slightly fruity broth that pairs well with couscous.

Ingredients (makes 6 generous servings)

• Stew beef, cut into chunks: 1.1 kg (2 1/2 lb)
• Olive oil: 2 tbsp
• Yellow onions, thinly sliced: 2
• Garlic cloves, minced: 4
• Spice blend: 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp paprika, 1 1/2 tsp salt
• Canned chickpeas, drained and rinsed: 400 g (14 oz)
• Dried apricots, halved: 150 g (1 cup)
• Crushed tomatoes: 400 g (14 oz)
• Beef stock: 500 ml (2 cups)

Instructions

Step 1: Set your Instant Pot to Sauté, High, and pour in the 2 tbsp olive oil. Pat the 1.1 kg stew beef dry and add half of it to the pot in a single layer. Brown for 4 minutes, turning once, and you will see a brown crust on two sides. Move that batch out and repeat with the second half.

Step 2: Add the sliced onions to the empty pot with a spoonful of water and cook for 4 minutes, stirring now and then, and you will see them start to caramelize at the edges. Stir in the 4 minced garlic cloves and the full spice blend, then cook for 30 seconds until you can smell the spices.

Step 3: Pour in the 400 g crushed tomatoes and the 500 ml beef stock, then scrape the bottom with your wooden spoon until you feel no stuck bits. Add the browned beef, the 400 g chickpeas, and the 150 g dried apricots. Stir to combine and cancel Sauté.

Step 4: Lock the lid, set the valve to Sealing, and cook on High Pressure for 23 minutes. Let the pressure release naturally for 10 minutes, then vent the remaining steam and unlock the lid with your face turned away.

Step 5: Stir the stew and check the apricots; they should be plump and soft. Taste the broth and add a pinch of salt if you like, then ladle into wide bowls and serve hot.

Korean Gochujang Instant Pot Beef Stew

Gochujang and rice vinegar bring a sweet, tangy heat to this one, and daikon soaks up the sauce better than potatoes.

Ingredients (makes 3 servings)

• Stew beef, cut into chunks: 800 g (1 3/4 lb)
• Vegetable oil: 1 tbsp
• Yellow onion, cut into chunks: 1
• Garlic cloves, minced: 5
• Sauce base: 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar
• Beef stock: 500 ml (2 cups)
• Daikon radish and carrots, cut into chunks: 450 g (1 lb) total
• Sesame oil: 1 tsp

Instructions

Step 1: Cut the 800 g stew beef into large chunks and pat them dry with a towel. Turn the Instant Pot to Sauté, High, and add the 1 tbsp vegetable oil. Once you see the oil shimmer, brown the beef in a single layer for 3 minutes, then turn and brown the other side for 2 minutes. Move the beef to a plate.

Step 2: Add the onion chunks to the pot and cook for 2 minutes, stirring once, until you smell them turning sweet. Stir in the 5 minced garlic cloves and the sauce base, then cook for 30 seconds so the gochujang darkens slightly.

Step 3: Pour in the 500 ml beef stock and scrape the bottom with your spoon to lift any browned bits. Add the browned beef and the 450 g daikon and carrots, then stir until the red sauce covers everything. Press Cancel.

Step 4: Secure the lid, set the valve to Sealing, and pressure cook on High for 18 minutes. Let the pot sit for 10 minutes to release pressure naturally, then vent the rest and open the lid with your face turned away.

Step 5: Drizzle in the 1 tsp sesame oil and stir the stew; the beef should be fork-tender and the radish translucent. Taste and add more soy sauce if you want it saltier, then serve hot in deep bowls with a spoon for the sauce.

Texas Black Pepper Instant Pot Beef Stew

This one is all peppery heat, with black pepper, ancho, and plenty of onion, and the sauce stays thin like a proper Texas-style bowl.

Ingredients (makes 8 servings)

• Stew beef, cut into chunks: 1.5 kg (3 1/3 lb)
• Vegetable oil: 3 tbsp
• Yellow onions, diced: 2 large
• Garlic cloves, minced: 5
• Spice blend: 2 tbsp ancho chile powder, 1 tbsp black pepper, 1 tsp smoked paprika, 1 tsp ground cumin, 1 1/2 tsp salt
• Beef stock: 750 ml (3 cups)
• Crushed tomatoes: 400 g (14 oz)
• White vinegar: 1 tbsp

Instructions

Step 1: Pat the 1.5 kg stew beef dry, then season it with half of your spice blend. Set the Instant Pot to Sauté, High, and pour in the 3 tbsp vegetable oil. Brown the beef in three batches, about 4 minutes per batch, and you will see the bottoms turn almost crusty before you flip them. Set the browned pieces on a plate.

Step 2: Add the diced onions to the pot and cook for 5 minutes, stirring around the edges, until you can see deep brown patches. Stir in the 5 minced garlic cloves and the remaining spice blend, then let it cook for 1 minute so the pepper wakes up.

Step 3: Pour in the 750 ml beef stock, the 400 g crushed tomatoes, and the 1 tbsp white vinegar, then scrape the bottom with your spoon to release any sticky bits. Add the beef back along with its juices. Stir once and cancel Sauté.

Step 4: Lock the lid, turn the valve to Sealing, and cook on High Pressure for 28 minutes. Let the pressure release naturally for 15 minutes, then vent the rest and open the lid away from your face.

Step 5: Stir the stew and taste; the black pepper should hit first, then the chile warmth. Add more salt if you think it needs it, then serve hot in bowls with your favorite cracker or bread.

Indian Coconut Beef Curry Stew

Coconut milk and garam masala turn stew beef into a silky, gently spiced curry that gets better after a night in the fridge.

Ingredients (makes 5 servings)

• Stew beef, cut into chunks: 900 g (2 lb)
• Coconut oil: 2 tbsp
• Yellow onion, finely chopped: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Spice blend: 1 tbsp garam masala, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp salt
• Canned full-fat coconut milk: 400 ml (13.5 oz)
• Crushed tomatoes: 400 g (14 oz)
• Baby spinach: 100 g (4 cups)

Instructions

Step 1: Set your Instant Pot to Sauté, High, and melt the 2 tbsp coconut oil. Pat the 900 g stew beef dry and brown it in two batches for 4 minutes per batch, and you will hear the oil sputter as the meat sears. Lift each batch out with a slotted spoon and set it aside.

Step 2: Drop the chopped onion into the pot and cook for 4 minutes, stirring only when you see the bottom browning. Stir in the 4 minced garlic cloves and the 1 tbsp grated ginger, then cook for 30 seconds until the raw smell fades. Add the spice blend and cook for another 30 seconds, and your kitchen will smell like toasted spice.

Step 3: Pour in the 400 ml coconut milk and the 400 g crushed tomatoes, then scrape up the browned bits with your wooden spoon. Add the browned beef and any juices, stir, and bring the mixture to a bubble before you cancel Sauté.

Step 4: Close the lid, set the valve to Sealing, and pressure cook on High for 20 minutes. Let the pot release naturally for 10 minutes, then vent the remaining steam and open the lid with your face turned aside.

Step 5: Stir in the 100 g baby spinach and wait for it to wilt, which takes about 1 minute with the residual heat. Taste and add a pinch of salt if you like, then serve hot over something starchy to catch the sauce.

Vietnamese Style Instant Pot Beef and Daikon Stew

Fish sauce, star anise, and five-spice give this one a clear, aromatic broth that is closer to a braise than a thick stew.

Ingredients (makes 6 bowls)

• Stew beef, cut into chunks: 1.1 kg (2 1/2 lb)
• Vegetable oil: 1 tbsp
• Yellow onion, sliced into wedges: 1
• Garlic cloves, crushed: 5
• Fresh ginger, thick slices: 1 thumb-sized piece
• Star anise: 3 pods
• Chinese five-spice powder: 1 tsp
• Fish sauce: 3 tbsp
• Beef stock: 750 ml (3 cups)
• Daikon radish and carrots, cut into chunks: 700 g (1 1/2 lb) total

Instructions

Step 1: Cut the 1.1 kg stew beef into chunks and pat them dry. Set the Instant Pot to Sauté, High, and add the 1 tbsp vegetable oil. Brown the beef in two batches for about 3 minutes per side, and you will see the pieces firm up and release. Move them to a plate.

Step 2: Add the onion wedges, 5 crushed garlic cloves, and the ginger to the pot. Cook for 2 minutes, turning once, until you can smell them sizzling. Stir in the 3 star anise, 1 tsp five-spice, and the 3 tbsp fish sauce, then scrape up any browned bits from the bottom.

Step 3: Pour in the 750 ml beef stock and bring it to a bubble, then you can return the browned beef and any juices to the pot. Add the 700 g daikon and carrots, give it a stir, and cancel Sauté.

Step 4: Lock the lid, set the valve to Sealing, and pressure cook on High for 20 minutes. Let the pressure release naturally for 12 minutes, then vent the rest and unlock the lid with your hand protected by a towel.

Step 5: Spoon out the star anise pods and ginger slices if you can find them, then taste the broth and add more fish sauce if you want a saltier edge. Ladle into deep bowls and serve hot with a spoon for the clear broth.

Smoky Paprika Instant Pot Beef and Potato Stew

Sweet and hot paprikas plus a little tomato paste give this one a brick-red broth with soft potatoes that start to break into the gravy.

Ingredients (makes 6 to 8 servings)

• Stew beef, cut into chunks: 1.5 kg (3 1/3 lb)
• Vegetable oil: 3 tbsp
• Yellow onions, chopped: 2
• Garlic cloves, minced: 6
• Spice blend: 2 tbsp sweet paprika, 1 tsp hot paprika, 1 tsp caraway seeds, 1 1/2 tsp salt, 1/2 tsp black pepper
• Tomato paste: 3 tbsp
• Beef stock: 1 litre (4 cups)
• Yukon gold potatoes, quartered: 700 g (1 1/2 lb)

Instructions

Step 1: Pat the 1.5 kg stew beef dry and season it with half of the spice blend. Set the Instant Pot to Sauté, High, and pour in the 3 tbsp vegetable oil. Brown the beef in three batches for 4 minutes per batch, and you will see the paprika darken in the oil; move each batch to a bowl.

Step 2: Add the chopped onions and cook for 3 minutes, stirring often, until you see them turn soft and sweet. Stir in the 6 minced garlic cloves and the remaining spice blend, then cook for 30 seconds until the paprika smells toasty. Add the 3 tbsp tomato paste and cook for 1 minute more.

Step 3: Pour in the 1 litre beef stock slowly and scrape the bottom with your spoon to lift every bit of flavor. Return the beef and its juices to the pot, then add the 700 g potatoes and press them down gently into the liquid. Cancel Sauté.

Step 4: Lock the lid, turn the valve to Sealing, and pressure cook on High for 25 minutes. Let the pressure release naturally for 10 minutes, then you can vent the rest and open the pot.

Step 5: Stir the stew and let the potatoes break apart a little as you fold them through the gravy. Taste and add more salt or a pinch of hot paprika if you like, then serve hot in wide bowls.

Low Carb Instant Pot Beef Stew with Green Beans

This one skips the potatoes and carrots, using green beans and mushrooms to keep it low carb while still feeling like a proper stew.

Ingredients (makes 4 small servings)

• Stew beef, cut into chunks: 800 g (1 3/4 lb)
• Olive oil: 2 tbsp
• Yellow onion, chopped: 1
• Cremini mushrooms, halved: 250 g (8 oz)
• Garlic cloves, minced: 4
• Beef stock: 500 ml (2 cups)
• Crushed tomatoes: 300 g (10 oz)
• Coconut aminos: 1 tbsp
• Green beans, trimmed and halved: 300 g (10 oz)
• Seasoning: 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper

Instructions

Step 1: Pat the 800 g stew beef dry and season it with the 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Set the Instant Pot to Sauté, High, and add the 2 tbsp olive oil. Brown the beef in two batches for 3 minutes per side, and you will see the outside turn deep brown before you move it to a plate.

Step 2: Add the chopped onion and the 250 g mushrooms to the pot without cleaning it. Cook for 4 minutes, stirring every so often, until you see the mushrooms release their liquid and then start to brown. Stir in the 4 minced garlic cloves and cook for 30 seconds.

Step 3: Pour in the 500 ml beef stock, the 300 g crushed tomatoes, and the 1 tbsp coconut aminos, then scrape the bottom with your spoon. Add the browned beef and any juices, stir, and let the liquid come to a bubble before you cancel Sauté.

Step 4: Lock the lid, set the valve to Sealing, and pressure cook on High for 20 minutes. Allow the pressure to release naturally for 10 minutes, then vent the rest and open the lid away from your face.

Step 5: Stir in the 300 g green beans, then turn the Sauté function back on to Low. Cook for 4 minutes with the lid off, just until the beans are bright green and tender, then taste and add salt if you like. Serve hot in shallow bowls with a spoon.

Make Ahead Instant Pot Beef Stew Freezer Packs

This is the one for meal planning, a double batch of the classic base that you portion into freezer bags and cook straight from frozen.

Ingredients (makes 2 freezer bags, 4 servings each)

• Stew beef, cut into chunks: 1.8 kg (4 lb)
• Olive oil: 3 tbsp
• Yellow onions, chopped: 2
• Garlic cloves, minced: 6
• All-purpose flour: 4 tbsp
• Beef stock: 1.5 litres (6 cups)
• Crushed tomatoes: 400 g (14 oz)
• Carrots, sliced: 4
• Yukon gold potatoes, cut into chunks: 900 g (2 lb)
• Seasoning: 2 tsp dried rosemary, 2 tsp salt, 1 tsp black pepper

Instructions

Step 1: Pat the 1.8 kg stew beef dry and season it with the 2 tsp salt, 1 tsp black pepper, and 2 tsp dried rosemary. Set the Instant Pot to Sauté, High, and pour in the 3 tbsp olive oil. Brown the beef in four batches for about 4 minutes per batch, and you will see the pieces form a brown crust before you move them to a sheet pan.

Step 2: Add the chopped onions to the pot and cook for 4 minutes, stirring only when you see the bottom start to catch. Stir in the 6 minced garlic cloves and the 4 tbsp flour, then cook for 1 minute so the flour no longer smells dusty.

Step 3: Pour in the 1.5 litres beef stock slowly, scraping the bottom with your spoon to release the browned bits. Add the 400 g crushed tomatoes, the 4 sliced carrots, the 900 g potatoes, and the browned beef. Stir and bring to a bubble, then cancel Sauté.

Step 4: Divide the stew base evenly between two large freezer bags or containers, leaving about 2 cm of space at the top. Cool the bags completely in an ice bath, then press out as much air as you can and seal. Label each bag with the date and freeze flat.

Step 5: Run one frozen bag under warm water for 30 seconds until you can slide the block out. Place the frozen stew base in the Instant Pot with 125 ml (1/2 cup) water. Lock the lid, set the valve to Sealing, and pressure cook on High for 30 minutes.

Step 6: Let the pressure release naturally for 15 minutes, then vent the rest and open the lid with your face turned away. Stir the stew and taste, adding a little more salt if you think it needs it. Serve hot with whatever you plan to soak up the gravy.

The one thing that makes any of these work is the sear, so leave space around the beef and let it sit until the pot lets go of each piece. That browned layer on the bottom is the flavor base, so scrape it into the liquid before you pressure cook.

Pick the one that matches your mood tonight and let the pot do the rest.