Learn how to make quick and easy, budget-friendly Instant Pot ground beef stew with potatoes and carrots. Using cheap ingredients, this beef stew takes less than 30 minutes and will feed the whole family.
1 cup of water
2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
1 celery rib, diced into small cubes
1 lb / 450-50 g ground beef
1 lb / 450-500 g white potatoes, peeled and cut into cubes
2 cloves of garlic, chopped
1 teaspoon dry mixed herbs or Italian herbs (or any dry herbs you have on hand)
1 x beef stock cube
1 teaspoon salt
1/2 teaspoon pepper
1 x 14-15oz can of crushed tomatoes
1 tablespoon all-purpose flour + 3 tbsp water (for thickening the stew)
Optional: sour cream for serving
- Prepare all ingredients before you start cooking as this dish comes together very quickly.
- Turn the Saute button on Instant Pot (Normal setting). Add olive oil and onions and cook for about 2 minutes, stirring a couple of times. Then add carrots and celery and cook for 2 more minutes to soften slightly.
- Add the ground beef, garlic, mixed herbs, salt and pepper and stir through. Cook on Saute for a couple of minutes until all beef has changed color to brown. Press Cancel to stop the Saute function.
- Pour in 1 cup of water and stir through really well, scraping the bottom with the spatula.
- Add potatoes and crumbled beef stock cube and stir through. Finish by spreading the crushed tomatoes on top, don’t stir through too much.
- Pop and close the lid. Set to Manual/Pressure Cook on HIGH pressure for 5 minutes. After 3 beeps, the Instant Pot will start building up pressure (should take about 7-10 minutes) and the cooking will commence. Once the timer goes off, allow 5 minutes for the pressure to release naturally and then do the quick release to let off the steam.
- While the stew is cooking, mix a tablespoon of flour with about 3 tablespoons of water in a small bowl into a slurry-like mixture. Set aside.
- Open the pot and stir this flour slurry into the cooked, hot stew. This will thicken the liquid. Taste for salt and pepper and season more if you like.
- Serve as is or with a dollop of sour cream or some grated cheese.
Pressurizing time: 7-8 minutes | Cooking under pressure: 5 minutes (on HIGH) | Release: 5 minutes natural release, followed by quick release.
FREEZING/STORAGE TIPS: Store leftover beef stew for up to 3 days in the refrigerator. Freeze cooked stew for up to 3 months after cooling. Defrost in the fridge overnight or in a microwave.
SIDES: bread or dinner rolls, rice, potatoes, pasta or quinoa, green vegetables or a salad.
- Serving Size: 1/4 of the stew
- Calories: 393
- Sugar: 9 g
- Sodium: 1014.4 mg
- Fat: 15.5 g
- Saturated Fat: 4.4 g
- Carbohydrates: 35.7 g
- Fiber: 6.6 g
- Protein: 29.4 g
- Cholesterol: 70.9 mg
Keywords: Stew, Ground Beef, Potatoes, Beef, Instant Pot, Budget-Friendly, Cheap, Dinner, One-Pot