Go Back
+ servings


This Instant Pot Beef Stew is packed with vegetables, red wine, and herbs. A delicious one-pot meal that can be ready in half the time of a traditional beef stew.
Prep Time15 mins
Cook Time45 mins
Natural Release Time20 mins
Total Time1 hr 20 mins
Course: Main Course, Soups & Stews
Cuisine: American
Keyword: beef, instant pot, soups & stews, venison
Servings: 6 people
Calories: 519kcal
Author: Debbie


  • Instant Pot


  • 4 slices thick bacon chopped
  • 2 pounds beef stew meat may substitute venison
  • 4 russet potatoes peeled and cut into one-inch cubes
  • 4 carrots peeled and cut into one-inch pieces
  • 1 medium onion chopped
  • 2 tablespoons tomato paste
  • 1 cup frozen green peas
  • 1 cup red wine
  • 2 cups beef stock
  • 1 tablespoon garlic minced
  • 1 teaspoon thyme
  • 1 bay leaf


  • Season the beef well with salt and pepper.
  • Turn the Instant Pot on saute function. When it reads "hot" add the bacon and cook until crisp. Remove the bacon but leave the rendered fat in the Instant Pot,
  • Add the stew meat in batches and brown lightly. Do not overcrowd.
  • Add the potatoes, onions, carrots, garlic, tomato paste, bacon, and herbs to the pot. Cook for 2-3 minutes. Turn the Instant Pot off.
  • Add the meat to the vegetables along with the wine. Scrape the bits off the bottom of the Instant Pot.
  • Add the peas and beef stock. Stir to combine.
  • Lock the lid in place, close the pressure valve, and using the manual function, set the timer for 35 minutes.
  • Allow the pressure to release naturally.


Serving: 6servings | Calories: 519kcal | Carbohydrates: 39g | Protein: 43g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 483mg | Potassium: 1624mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7085IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 6mg