Freezer Meal Recipes / Dinner / Instant Pot Hearty Beef Stew

Instant Pot Hearty Beef Stew

This hearty, classic Instant Pot beef stew is a favorite meal to warm up with on a rainy day.
4 Servings Meet The Cook Print
Instant Pot Hearty Beef Stew

Ingredients

  • 1 ½ cups dice Carrot
  • 1 cup dice Celery
  • 2 cups peel and dice Yukon Gold Potato
  • ¾ cups dice Onion
  • 1 ½ teaspoons mince Garlic, Cloves
  • 2 ¼ teaspoons Worcestershire sauce
  • ½ teaspoons Thyme, Dried
  • ½ teaspoons Basil, Dried
  • 1 whole Bay Leaf
  • ¼ teaspoons Black Pepper
  • 1 pound Stew Beef
  • 7 ¼ ounces Diced Tomatoes, Canned
  • 7 fluid ounces Kettle & Fire's Beef Bone Broth
  • ⅛ teaspoons Salt

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients into inner pot.
  3. Lock cover into place and seal steam nozzle.
  4. Choose the meat/stew button and adjust to 35 minutes or set manually for 35 minutes.
  5. Naturally release pressure for 5 minutes and quick release remaining pressure.
  6. Remove bay leaf.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Choose the meat/stew setting and adjust to 35 minutes or set manually for 35 minutes.
  5. Naturally release pressure for 5 minutes and quick release remaining pressure.
  6. Remove bay leaf.

19 Comments

Join the discussion
    1. Hi Angela. The meat does not need to be cooked before freezing. If you saute first, then cook for 10 minutes the IP should cook it thoroughly.

    1. Holle, our system will automatically default to serving 4 people, unless you change the serving size for your menu.

      1. Thanks. I guess I am trying to figure out the logistics of serving the meal. As written, this recipe makes enough food for 8 servings, however it appears that when freezing it, I will freeze 2 containers of 4 servings each.
        So my question is, if I need all 8 servings to feed my family, will I need to go through the sautรฉ/pressure cook cycle twice?
        In other words, does a 64 oz round freezer container hold only 4 servings, or all 8?
        Sorry I am having a hard time explaining it!

        1. I understand your question. I have used both frozen portions in one cooking cycle. Yes, it fit in the pot and yes, it was thoroughly cooked.
          I guess they suggest you freeze it in smaller portions in case you want to cook less, but it also will allow the stew to cook quicker with more surface area being exposed.

  1. I’m not sure where I went wrong, but this wasn’t very good. It took nearly 40 minutes to come to pressure and the result was a bunch of mushy vegetables. So mushy that just a quick stir to add some seasoning made it look like I was eating a bowl of mashed potatoes with chunks of beef. Some recipes have said to add the vegetables later in the cooking process… maybe I should’ve done that with this recipe?

    1. We’re sorry to hear this didn’t turn out as anticipated. We plan to retest this recipe while cooking the beef stew/liquid for 10 minutes and then add the vegetables for another 10. We appreciate your feedback!

  2. Don’t dice the carrots and potatoes. Do much bigger chunks and cook a while longer. I did that and it came out quite delicious. It did take a long time to come up to pressure but it was worth it. I bought my Instant Pot two days ago and already I’m a convert after making three things.

  3. I made this and my family loved it! I didn’t dice my vegetables instead I chunked them. My family likes chunks of potatoes and carrots. I also added a can of Golden Mushroom soup and I liked the gravy look to it. I will definitely make this again.

  4. I’m making freezer meals for a friend who I should having surgery. She doesn’t have an instant pot. Can this just be reheated some other way?

    1. Yes, it can be cooked in the slow cooker for 6-8 hours, or on the stove top as well. Hope that helps!

  5. I thought it was delicious! I tried to use more broth because I underestimated how much was listed in this recipe and ended up making mine a little watered down, so I recommend doing what they say ๐Ÿ™‚

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