Instant Pot Ground Beef Stew (Budget-Friendly, One-Pot)
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.
1lb.white potatoes450 - 500 g, peeled and cut into cubes
2clovesgarlicchopped
1teaspoondry mixed herbs or Italian herbsor any dry herbs you have on hand
1beef stock cube
1teaspoonsalt
½teaspoonpepper
1cancrushed tomatoes14 - 15 oz.
1tablespoonall-purpose flour + 3 tbsp. water, for thickening the stew
Optional: sour cream for serving
Instructions
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.
Notes
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.