Add Ground Beef to Beef Stew
Instant Pot Footing Beef and Vegetable Stew is classic comfort food! It's thick and hearty, making it a family favorite dinner.
This recipe for Instant Pot Ground Beefiness and Vegetable Stew is so warm and filling – perfect for a chilly day!
We love to serve this with our Bootleg French Bread for a delicious dinner.
This recipe is an Instant Pot version of our All-time Slow Cooker Beef Stew.
What Instant Pot practise I use?
I have the Instant Pot LUX 6 Quart six-in-1 Programmable Pressure Cooker.
It'south basically 6 appliances in 1 – pressure level cooker, rice cooker, saute, steamer, block maker, and warmer.
Ingredients needed for Instant Pot Footing Beef and Vegetable Stew:
- ane pound ground beef
- 1 onion, diced
- 2 stalks celery, sliced
- common salt and pepper, to taste
- four large carrots, thickly sliced
- five potatoes, cut into bite-sized pieces
- 1 packet dry out onion soup mix
- 2 cups beefiness broth
- 8 ounce tin can tomato sauce
- 14 ounce can diced tomatoes, undrained
- x ounce tin can cream of mushroom soup
- x ounce bag frozen mixed vegetables
How to make Instant Pot Ground Beef and Vegetable Stew:
Press SAUTE push button. In one case heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper every bit desired.
Press Abolish button then that it stops cooking the beef.
Add together in the potatoes and carrots sprinkle the onion soup mix on top.
Cascade the beef broth, tomato sauce, and diced tomatoes on peak of the potatoes and carrots. Gently mix together.
Place the lid on height of the Instant pot. Move the valve to SEALING (not venting).
Press the Manual button and ready timer for 8 minutes.
When the timer is done, allow the Instant Pot to do a natural release for at least fifteen minutes (you lot can go longer if desired).
Move the valve to VENTING and release remaining pressure.
Remove the hat and mix in the cream of mushroom soup and frozen peas. Let the stew sit down for a few minutes and so that the peas can cook.
Serve and enjoy!
Looking for more Instant Pot soup recipes? Click here for our elevation100 Instant Pot Soups, Chilis, and Stew recipes!
"I accept so much time!" -No mom ever
Get My Repast Plans At present!
How to turn this into a freezer meal:
Cook the footing beef and onion and place in a resealable gallon-sized freezer bag or other freezer-safe container.
Dump in the remaining ingredients EXCEPT FOR THE Goop into the bag.
Let the handbag cool down (if withal hot from the cooked ground beefiness). Place in the freezer for up to xc days.
When ready to swallow, remove frozen soup from the bag (if it won't come out, run the purse nether hot h2o so that you tin remove/skin off the frozen bag).
Identify the frozen soup into your Instant Pot (if information technology froze in a shape that won't fit into your Instant Pot, you may need to defrost it for a few minutes or pause it into pieces to arrive fit).
Add 2 cups beef goop your Instant Pot.
Place the chapeau on the top of the Instant Pot. Move the valve to SEALING (not venting).
Press the Transmission (or Pressure Melt) button and gear up timer for 14 minutes.
When the timer is finished, allow the soup do a natural release (this will take nearly 20 minutes).
Serve and enjoy!
Looking for more than freezer meals just like this? Click here for our elevation100 Instant Pot Freezer Meals!
Other Instant Pot Beef recipes you lot will love:
- Instant Pot Korean Beef and Rice
- Easy Instant Pot Italian Meatballs
- The Best Instant Pot Beef Gyros
- Cheesy Instant Pot Taco Pasta
- Instant Pot Sloppy Joes (And then GOOD)
Serves: 6
Instant Pot Footing Beef and Vegetable Stew
Instant Pot Ground Beefiness and Vegetable Stew is archetype comfort food! It's thick and hearty, making it a family unit favorite dinner.
- one pound ground beefiness
- 1 onion diced
- 2 celery stalks sliced
- salt and pepper to taste
- 4 large carrots thickly sliced
- v potatoes cut into large cubes
- one packet dry out onion soup mix
- 2 cups beef goop
- 8 ounces canned love apple sauce
- 14 ounces canned diced tomatoes undrained
- 10 ounces canned cream of mushroom soup
- 10 ounces frozen mixed vegetables
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Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Melt until beef is no longer pink and onion is translucent. Season with common salt and pepper as desired.
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Press Cancel push button so that information technology stops cooking the beef.
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Add in the potatoes and carrots sprinkle the onion soup mix on top.
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Cascade the beefiness broth, tomato plant sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
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Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
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Press the Manual button and set timer for 8 minutes.
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When the timer is done, allow the Instant Pot to practise a natural release for at to the lowest degree 15 minutes (you lot can go longer if desired).
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Move the valve to VENTING and release remaining force per unit area.
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Remove the hat and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes and then that the vegetables can cook.
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Dish into bowls and serve!
Serve with our Bootleg French Bread .
If y'all have a slow cooker, exist sure to check out our Tedious Cooker Beef Stew version!
How to plough this into a freezer repast:
Cook the ground beef and onion and place in a resealable gallon-sized freezer handbag or other freezer-safe container.
Dump in the remaining ingredients EXCEPT FOR THE Goop into the purse.
Permit the bag cool down (if notwithstanding hot from the cooked ground beefiness). Identify in the freezer for up to 90 days.
When ready to eat, remove frozen soup from the bag (if information technology won't come out, run the bag under hot h2o so that you can remove/peel off the frozen pocketbook).
Place the frozen soup into your Instant Pot (if information technology froze in a shape that won't fit into your Instant Pot, you may demand to defrost it for a few minutes or break it into pieces to make it fit).
Add 2 cups beef broth your Instant Pot.
Identify the lid on the tiptop of the Instant Pot. Motion the valve to SEALING (non venting).
Press the MANUAL (or PRESSURE Melt) push and fix timer for fourteen minutes.
When the timer is finished, let the soup do a natural release (this will take about twenty minutes).
Serve and relish!
Calories: 369 kcal · Carbohydrates: 55 yard · Poly peptide: 27 chiliad · Fat: half dozen m · Saturated Fat: 3 g · Trans Fat: i g · Cholesterol: 49 mg · Sodium: 1573 mg · Potassium: 1670 mg · Fiber: 9 g · Sugar: viii yard · Vitamin A: 9445 IU · Vitamin C: 53 mg · Calcium: 100 mg · Iron: five mg
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Instant Pot (or Force per unit area Cooker)
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Source: https://www.sixsistersstuff.com/recipe/instant-pot-ground-beef-vegetable-stew-recipe/
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