Down-to-Earth Home Cooking for Anyone and Everyone

Instant Pot Beef Stew Recipe

Instant Pot Beef Stew Recipe

[Meta Note: This is a Guest post by Annie’s friend Talia, who normally writes on their personal/book review/academic/philosophy blog Word-for-Sense and Other Stories.]

I live a pretty busy life, and I don’t like cooking nearly as much as Annie does, so when I make food, I try to make it last as long as possible. Big meals that are also tasty can take a long time to cook though, which is why the darling of my housewarming gifts was and remains my beloved instant pot. The following recipe makes approximately four bowls of stew, which for me is four meals. It’s a halved version of something I made last week, halved because I actually made two instant pots worth of beef stew, taking advantage of being trapped in my house with the storm and nothing to do but read and cook. The prep for both batches together took about twenty minutes with two people working at it, so a single person making just this recipe should take about twenty on their own.


  • 1.5 pounds of beef bottom round roast
  • 1 small sweet potato
  • 1 small turnip
  • 3 small radishes
  • 1 small onion
  • 2-3 cloves of garlic
  • Olive oil (enough to coat bottom of instant pot)
  • 4 cups beef broth (we used Pacific Foods Organic) [1]
  • 2 tsps lime juice
  • 2 tsps ginger juice (we used organic Ginger People) [2]
  • 1 tsp Stonewall Kitchen Wild Maine Blueberry Serrano Sauce [3] (optional, for those of you who like a little extra flavor and kick)
  • 2-6 tsps arrowroot flour
  • 1-3 tbsps cold water
  • We didn’t measure the spices, so these are all estimates. Feel free to vary them, as per your preferences 😊
    • 2 tsps Oregano
    • 1.25 tsps Cumin
    • 0.5 tsps Cardamon
    • 1.25 tsps Turmeric
    • 0.5 tsps Paprika
    • 0.5 tsps Coriander
    • 1.5 tsps Onion powder
    • 1.25 tsps Garlic powder
    • 2 tsps Black pepper
    • 0.5 tsps Chili powder
    • 1.5 tsps Salt

Combine all spices to use as a singular spice mix. You’ll be adding some of it at different points than others, so to make sure that everything is even, it’s best to mix it all together at the start. The way that we do this is typically to add the spices one at a time to a clean jar before sealing the lid and shaking it up to combine them. If you haven’t got a jar, stirring the spices together using a spoon inside a mug or short glass also works. (Pro tip: the jars we use are typically old jam or salsa jars that we’ve cleaned and saved. Depending on their size, these can also make good cups if you’re looking to economize!)

Peel sweet potato and turnip and chop those along with radishes into half inch chunks and set aside in a large bowl. Peel and coarsely chop onions and garlic before those to the bowl. Toss all vegetables with one tsp of lime juice and set aside.

Cut beef into half inch chunks and set aside.

Turn instant pot onto sauté, and when it is ready coat the bottom of the pan with olive oil. Add only as much meat as will cover the bottom of the pan and sprinkle some of the spice mixture onto meat before proceeding to brown. Once that meat is browned, remove from pot and set aside before repeating the process with the rest of the meat. After all of the meat is browned, turn off sauté and return all meat to the pot, adding the vegetables to the pot as well.

Pour beef broth into the pot, along with remaining lime juice and ginger juice. Stir thoroughly, sprinkling in the rest of the spices, before sealing the lid and setting the instant pot to pressure cook on high for 35 minutes. Allow a 10 minute natural release before venting.

While the mixture is settling, create an arrowroot slurry with 1 tbsp cold water (I used filtered water from the fridge, but if your tap water is safe and can get super cold, that’s also fine) and 2 tsps arrowroot flour. I find that it is easiest to do this in a shot glass, but a small cup also works.

Remove the lid of the instant pot and return to sauté, stirring slowly and adding the slurry. This is to thicken the stew, so repeat to your preference, but not too many times or it might become non-Newtonian. Our stews typically use three slurries, which is why we have 2-6 and 1-3 on the ingredients list. Once the stew is thickened to your satisfaction,turn off the instant pot, stir a few more times as the pot cools and the bubbling stops, and you’re good to go and ready to serve!

[1] Not sponsored, this is just in case you’d like to replicate our exact and delicious flavor as closely as possible.

[2] Friendly reminder that we continue to lack sponsorship, we just have food allergies and are particular about what brands we eat.

[3] Not Sponsored 🙃

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