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Get warm and cozy with this Instant Pot Beef Stew with Root Veggies- a hearty, comforting one-pot meal made in the pressure cooker, that is keto friendly, easy to make and full of depth and flavor. #beefstew #instantpotbeefstew #instantpot #bestbeefstew

Instant Pot Beef Stew with Root Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 25 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 30 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 6 cups 1x
  • Category: Dinner recipes, Beef, main, one pot meal
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free


A homey and comforting beef stew with perfectly cooked root vegetables using the instant pot.  Incredibly tender, rich, and satisfying all in about an hour and a half.


Units Scale
  • 1 pound beef stew meat or 1 inch cubed chuck roast
  • 3/41 teaspoon salt
  • 1/21 teaspoon cracked pepper
  • 1 tablespoon grapeseed oil (or other high heat oil)
  • 1/2 cup shallot, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, chopped
  • 12 teaspoons olive oil
  • 1/2 cup red wine
  • 3 tablespoons balsamic
  • 1 1/2 teaspoons dijon mustard
  • 1/2 cup whole tomatoes in juice
  • 1 cup beef broth
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper, adjust to taste
  • 4 cups or 1.5 pounds of combined root vegetables: 3 red potatoes, 1 parsnip, 2 rutabagas, 2 carrots – cut into 1-2 inch chunks- see notes. Prep these while beef is pressure cooking.
  • 1/4 cup fresh Italian parsley, coarsely chopped


  1. Pat the meat chunks off with paper towels, soaking up any moisture.  The less moisture the better the sear, which will give the meat better flavor and texture. Season generously with salt and pepper.
  2. Set instant pot to saute function.  Add oil and sear beef chunks in two batches, remove beef from pot and set aside.
  3. Saute shallots, celery, garlic, olive oil (if needed) among all the leftover bits in the pot for about 2 minutes.
  4. Add red wine, balsamic, dijon, tomatoes, beef broth, thyme, bay leaves, salt, and pepper.  Mix around, scraping the bottom of the pot to get off any stuck bits.  Smash up the tomatoes against the side to break them up a bit.
  5. Add seared beef.  Cook on high pressure for 30 minutes, making sure to seal the steam valve. Prep your veggies.
  6. Allow to naturally release for 15 minutes.
  7. Add the root vegetables in with the stew and set to low pressure for another 3-4 minutes, depending on your preference of doneness. (see notes)
  8. Manually release the steam valve.  Add fresh parsley and serve with sourdough biscuits!


Adjust the secondary cook time according to how your vegetables are cut.  I kept mine in 1-2 inch chunks.  If you opt for smaller vegetables go for the lesser time.

An alternative short cut if you are going to cut your own chunks from chuck roast- sear the entire roast in a Dutch Oven on both sides and then cut when it is cool.

Though we have not tested these cuts, they are known to be used for stew: bottom round, chuck roast, chuck steak, beef shoulder, pot roast.

Yes! This can be done in a slow cooker.  Sear meat in a pan, briefly saute shallots, celery and garlic.  Add all ingredients, except parsley, to slow cooker.  Cook on high 6-8 hours.  Stir in parsley when ready to serve.


  • Serving Size: 1 cup
  • Calories: 238
  • Sugar: 8.7 g
  • Sodium: 641.7 mg
  • Fat: 6.5 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 25.8 g
  • Fiber: 5.4 g
  • Protein: 20 g
  • Cholesterol: 49.9 mg