Instant Pot Vegetable Beef Stew
School is officially out for SUMMER! I can not believe I have a middle school-er and my baby is a 2nd grader! This was a huge year for both my kiddos. My oldest worked her tail off at volleyball and basketball after getting a LATE start playing and this past month ended up trying out and making the middle school basketball team and volleyball team.
My youngest absolutely ROCKED 1st grade! He is reading at a 5.8 grade level and made the highest marks you can make on his report card. He had an amazing year of basketball and soccer and yes, my kiddos get all of their smarts from their daddy 😉
I am not complaining in any way but the past few months have been the busiest I can remember as a mom. It’s ALL great things, but with 2 kiddos playing in multiple sports, I just haven’t had the time to devote to trying out as many new recipes as I would like. I have been sticking with tried and true favorites and TONS of slow cooker and instant pot recipes. The other day I noticed I had some beef stew meat on it’s last leg and didn’t have time to make my usual crock pot vegetable beef stew, because dinner needed to be done in less than an hour, so I adapted the recipe for the instant pot and OH MY GOODNESS! It turned out SO incredibly good. It makes a ton so we ate it 2 nights in a row and served it with grilled cheese. My kiddos LOVE grilled cheese and soup.
Y’all seriously need to try this recipe if you have an instant pot, if not, you can click here for the slow cooker version!
- 2 Tbsp bacon grease, oil or unsalted butter
- 2 - 2.5 lbs stew meat
- 2 carrots, sliced
- 1 large onion, diced
- 3 potatoes, diced
- 2 cloves garlic, minced
- 14.5 oz can green beans, drained
- 14.5 oz can diced tomatoes with juice
- 1 cup frozen corn
- 1 cup frozen peas
- 1 packet onion soup mix
- 4 beef bouillon cubes
- 1 bay leaf
- 1 Tbsp kitchen bouquet
- 2 Tbsp Worcestershire sauce
- 6 cups water
- salt & pepper to taste
- Fresh Parsley
Turn instant pot to saute on high. Once hot, add your choice of cooking fat and then brown the stew meat in 2 batches, remove and set aside. Add carrots and onions to the pot and cook for 5 minutes. Add browned stew meat, diced potatoes, garlic, drained green beans, tomatoes with juice, corn, peas, onion soup mix, bouillon cubes, bay leaf, kitchen bouquet, Worcestershire sauce and water to the instant pot. Turn the pot off and then back on and then make sure the valve is set to closed. Press the stew button and set the time for 35 minutes. After it is done pressure cooking, allow it to naturally release pressure for 10 minutes. Manually release the rest of the pressure after 10 minutes and then season with salt and pepper to taste and serve with chopped fresh parsley. Enjoy! We love it served with grilled cheese!