There’s something about a thick, savory beef stew that feels like a warm hug after a long day. I remember the first time I tried making this High Protein Beef Stew in the Instant Pot—it was one of those evenings where I lost track of time, juggling calls and emails, and the clock was inching closer to dinner. I tossed the beef cubes into the pot, the sizzling sound filling the kitchen, and though I had a moment where I thought I might have overcooked the onions, the rich aroma quickly pulled me back. The smell of garlic mingling with herbs and tomato paste was enough to make me forget the chaos of the afternoon, even if just for a little while.
Once the stew finished, the tender chunks of beef nestled with carrots and potatoes felt like a reward. The peas added a gentle pop of color and freshness, even if I hesitated to add them at first, wondering if it would change the texture too much. It didn’t—only made the dish feel a bit more alive. This stew doesn’t pretend to be fancy or complicated; it’s honest and straightforward, which is exactly what I needed.
Why You’ll Love It
- This stew packs a serious protein punch without spending hours simmering on the stove.
- The Instant Pot speeds up the process but still delivers rich, deep flavors that usually take all day to develop.
- It’s simple — and that’s kind of the point. No complicated steps or exotic ingredients.
- Vegetables are cooked just right, offering comfort without turning to mush, although timing can be a little tricky at first.
- Leftovers taste even better, making it perfect for meal prep or those busy next-day lunches.
If you’re new to pressure cooking or just don’t want to fuss over dinner, this recipe is a gentle introduction. It’s forgiving enough that even a distracted cook can come out with a satisfying meal.
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High Protein Beef Stew Instant Pot
- Total Time: 50 minutes
- Yield: 6 1x
Description
A hearty and protein-packed beef stew made quickly in the Instant Pot. This recipe combines tender beef, vegetables, and rich flavors for a nutritious and satisfying meal.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup water
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
4 large carrots, peeled and cut into 1-inch pieces
3 medium celery stalks, sliced
3 medium red potatoes, cut into 1-inch cubes
1 cup frozen peas
Salt, to taste
Black pepper, to taste
Instructions
Set the Instant Pot to ‘Sauté’ mode and heat the olive oil until shimmering.
Add the beef cubes in batches, browning them on all sides for about 3-4 minutes per batch. Remove browned beef and set aside.
Add the diced onion to the pot and sauté for 3 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Return the browned beef to the pot. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Pour in the beef broth and water, scraping the bottom of the pot to release any browned bits.
Close the Instant Pot lid and set the valve to sealing. Cook on ‘Pressure Cook’ (Manual) high pressure for 25 minutes.
When cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure.
Open the lid and add the carrots, celery, and potatoes. Stir to combine.
Close the lid again, set the valve to sealing, and cook on ‘Pressure Cook’ high pressure for 8 minutes.
Perform a quick release of the pressure once cooking is done.
Remove the bay leaves and stir in the frozen peas. Season with salt and black pepper to taste.
Let the stew sit for 5 minutes to allow the peas to warm through before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Kitchen Notes
I usually use my Instant Pot’s sauté function to brown the meat right in the same pot, which means less cleanup and more flavor from those browned bits. If you don’t have an Instant Pot, a pressure cooker or slow cooker could work, but timing will definitely need adjustment. Sometimes I swap out the celery for parsnips or add a splash of red wine for a little extra depth, though I haven’t tried all variations exhaustively. Serving this with crusty bread or over creamy mashed potatoes has become my go-to comfort combo, especially when the stew is a bit thicker.
FAQ
Can I make this stew ahead of time? Absolutely. It tastes even better the next day. Just store it in an airtight container in the fridge for up to 4 days or freeze it for longer storage.
What if I don’t have frozen peas? You can skip them or add fresh peas near the end of cooking if you prefer. Green beans or chopped spinach might also work, but I haven’t tested those thoroughly.
Is this stew spicy? Not at all. It leans on herbs and savory notes, but you can always add a pinch of red pepper flakes if you want a little heat.
Ready to turn dinner into a moment of calm and comfort? Give this High Protein Beef Stew Instant Pot recipe a try and see how something simple can feel like a small celebration on your plate.