Instant Pot Ground 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 Beef and Vegetable Stew is so warm and filling – perfect for a chilly day!
We love to serve this with our Homemade French Bread for a delicious dinner.
This recipe is an Instant Pot version of our BEST Slow Cooker Beef Stew.
What Instant Pot do I use?
I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker.
It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.
Ingredients needed for Instant Pot Ground Beef and Vegetable Stew:
- 1 pound ground beef
- 1 onion, diced
- 2 stalks celery, sliced
- salt and pepper, to taste
- 4 large carrots, thickly sliced
- 5 potatoes, cut into bite-sized pieces
- 1 packet dry onion soup mix
- 2 cups beef broth
- 8 ounce can tomato sauce
- 14 ounce can diced tomatoes, undrained
- 10 ounce can cream of mushroom soup
- 10 ounce bag frozen mixed vegetables
How to make Instant Pot Ground Beef and Vegetable Stew:
Press SAUTE button. Once 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 as desired.
Press CANCEL button so that it stops cooking the beef.
Add in the potatoes and carrots sprinkle the onion soup mix on top.
Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
Press the MANUAL button and set timer for 8 minutes.
When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
Move the valve to VENTING and release remaining pressure.
Remove the lid and mix in the cream of mushroom soup and frozen peas. Let the stew sit for a few minutes so that the peas can cook.
Serve and enjoy!
Looking for more Instant Pot soup recipes? Click here for our top100 Instant Pot Soups, Chilis, and Stew recipes!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to turn this into a freezer meal:
Cook the ground 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 BROTH into the bag.
Let the bag cool down (if still hot from the cooked ground beef). Place in the freezer for up to 90 days.
When ready to eat, remove frozen soup from the bag (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag).
Place the frozen soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit).
Add 2 cups beef broth your Instant Pot.
Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
Press the MANUAL (or PRESSURE COOK) button and set timer for 14 minutes.
When the timer is finished, let the soup do a natural release (this will take about 20 minutes).
Serve and enjoy!
Looking for more freezer meals just like this? Click here for our top100 Instant Pot Freezer Meals!
Other Instant Pot Beef recipes you 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 (SO GOOD)
- Instant Pot Beef Daube Stew with Mashed Potatoes
Serves: 6
Instant Pot Ground Beef and Vegetable Stew
5 from 3 votes
Instant Pot Ground Beef and Vegetable Stew is classic comfort food! It's thick and hearty, making it a family favorite dinner.
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Pressurize and Natural Release 25 minutes mins
Total Time 53 minutes mins
PrintPin
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 celery stalks sliced
- salt and pepper to taste
- 4 large carrots thickly sliced
- 5 potatoes cut into large cubes
- 1 packet dry onion soup mix
- 2 cups beef broth
- 8 ounces canned tomato sauce
- 14 ounces canned diced tomatoes undrained
- 10 ounces canned cream of mushroom soup
- 10 ounces frozen mixed vegetables
Instructions
Press SAUTE button. Once 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 as desired.
Press CANCEL button so that it stops cooking the beef.
Add in the potatoes and carrots sprinkle the onion soup mix on top.
Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
Press the MANUAL button and set timer for 8 minutes.
When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
Move the valve to VENTING and release remaining pressure.
Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
Dish into bowls and serve!
Notes
Serve with our Homemade French Bread .
If you have a slow cooker, be sure to check out our Slow Cooker Beef Stew version!
How to turn this into a freezer meal:
Cook the ground 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 BROTH into the bag.
Let the bag cool down (if still hot from the cooked ground beef). Place in the freezer for up to 90 days.
When ready to eat, remove frozen soup from the bag (if it won’t come out, run the bag under hot water so that you can remove/peel off the frozen bag).
Place the frozen soup into your Instant Pot (if it froze in a shape that won’t fit into your Instant Pot, you may need to defrost it for a few minutes or break it into pieces to make it fit).
Add 2 cups beef broth your Instant Pot.
Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
Press the MANUAL (or PRESSURE COOK) button and set timer for 14 minutes.
When the timer is finished, let the soup do a natural release (this will take about 20 minutes).
Serve and enjoy!
Nutrition
Calories: 369 kcal · Carbohydrates: 55 g · Protein: 27 g · Fat: 6 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 1573 mg · Potassium: 1670 mg · Fiber: 9 g · Sugar: 8 g · Vitamin A: 9445 IU · Vitamin C: 53 mg · Calcium: 100 mg · Iron: 5 mg
Equipment
Instant Pot (or Pressure Cooker)
Recipe Details
Course: Main Course
Cuisine: American
Author: Camille Beckstrand
Join The Discussion
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Stephanie says:
Could the diced tomatoes be omitted?
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Momma Cyd says:
Yes, you could leave them out if you don't like them. You may want to add in 1/2 cup of liquid to replace the liquid from the tomatoes.
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Allison C. says:
Delicious! Followed the recipe, but i bet it would also add some more pizzazz if i added a bay leaf. My husband gobbled it up and didn't even pick out any veggies;) We ate it with a side of rolls and were very satisfied!
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Momma Cyd says:
So glad to hear this! And it's a win when they don't pick out any veggies!!
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Debbie Lehner says:
Can this be made in the slow cooker?
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DogMama says:
If I use ground turkey in place of ground beef, would I still use beef broth or switch it to chicken broth? Or is that then considered an entirely different recipe? We're not big fans of ground beef, but this looks so delicious.
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Steve says:
Very good! I made it in a crockpot and let it cook all day!
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Momma Cyd says:
You could totally change it to Ground turkey and it would work fine. You could use beef broth or chicken broth.
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Momma Cyd says:
You could totally make this in the slow cooker.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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