Perfect Instant Pot Beef Stew
It’s about time we had a perfect Instant Pot beef stew recipe, don’t you think? No fuss and completely delicious, this stew is packed with flavor (and tender, fall-apart meat), and it is easy as can be to make.
Instant Pot recipes are a tricky thing.
I, for one, love my Instant Pot (ahem, both Instant Pots) with all my heart and soul.
I’ve become a crazy woman wondering, dreaming, thinking, and testing what recipe I can convert over to the IP! I’ve had some successes…and some pretty bad flops (creme brulee, I’m looking at you).
It’s a life-changing machine and truly has made my every day dinner-making life so much easier.
{Sidenote: my recommendation for the best size/type of Instant Pot is down below!}
However, I know not everyone has an Instant Pot, many have no plans to ever get one, and some of you probably haven’t even taken yours out of the box yet!
It leaves me wondering sometimes if I’m alienating readers by posting Instant Pot recipes.
And because I worry about everything (got a problem? let me know and I’ll do the worrying for you), these are the types of things that keep me up at night.
That’s why, where possible, I also try to include slow cooker or stovetop directions with Instant Pot recipes.
But this perfect Instant Pot beef stew definitely falls into an Instant Pot- (or other pressure cooker-) only category. There are no alternate directions because it’s lifechanging in the IP.
It’s definitely one of those landmark recipes that makes an Instant Pot a valuable (necessary??) asset.
If you only ever made this perfect Instant Pot beef stew in the miracle appliance, it would be worth it.
The good news for non-Instant Pot fans/owners: this Instant Pot version is based on the delicious slow cooker hearty beef stew recipe that’s been on my site for years.
So if you don’t have an Instant Pot, there’s still an amazing crockpot version at your fingertips.
Even though Instant Pot/pressure cooker recipes might be slightly polarizing, I’m afraid I can’t be stopped.
I have several more groundbreaking Instant Pot recipes up my sleeve to share this month – seriously, some of the best Instant Pot recipes yet to come.
But, never fear, if I haven’t convinced you to get an Instant Pot yet, in most of those cases, I’m including slow cooker and/or stovetop directions.
I don’t know about you, but I’m sitting here contemplating whether life and dinner really existed before the Instant Pot.
This perfect Instant Pot beef stew couldn’t be easier. And it’s one of my kids’ favorite, favorite, favorite meals of all time.
Once I figured out the trick to fall-apart tender meat without overcooking the vegetables, my stew-loving life was complete.
There’s nothing quite as wonderful as a warm, flavorful bowl of home cooked beef stew. Comfort food at its finest.
As with many other Instant Pot recipes, this beef stew has me saying: I’ll never cook beef stew another way!
And since I get asked a lot, here are a few quick notes about what Instant Pot I have and which one I recommend:
–All of my Instant Pot/electric pressure cooker recipes are written for the popular 6-quart model (I have the older 7-in-1 which is no longer available thanks to the recently introduced 9-in-1)
–I also have the 8-quart Instant Pot (again, I have the older 7-in-1 model that is no longer available)
–I use the 6-quart Instant Pot 85% of the time for my family of seven. The other 15% of the time when I am serving company, cooking in bulk to freeze, OR because I need to cook simultaneous Instant Pot recipes (like, rice in one and smoky chicken in another), I pull out the 8-quart. It is as amazing as the 6-quart…just a little bigger.
–The 8-quart, thanks to its larger size, does take noticeably longer than the 6-quart to heat up and naturally release pressure, but other than that, it functions just the same as smaller models
–Keep in mind that you can always cook small (very small) batches in a large pressure cooker, but you can’t cook double or larger batches in a smaller pressure cooker (especially observing safety guidelines about not filling it up more than halfway for foods like beans and rice).
–Ultimately, I recommend the 6-quart Instant Pot to just about everyone (unless their family is larger than 7-8 people or they enjoy making enough food to feed an army on a daily basis).
One Year Ago: From-Scratch Vanilla Pudding Cake
Two Years Ago: Pressure Cooker “Roasted” Whole Chicken
Three Years Ago: Chocolate Covered Strawberries Tuxedo-Style
Four Years Ago: Cinnamon and Sugar Breadstick Twists
Five Years Ago: Cheesecake Stuffed Chocolate Chip Cookie Bars
Perfect Instant Pot Beef Stew
Ingredients
- 1 tablespoon oil
- ½ cup chopped yellow or white onions
- 1 (6-ounce) can tomato paste
- 3 cups low-sodium beef broth
- 3 tablespoons soy sauce (see note)
- 2 tablespoons instant/minute tapioca (see note)
- 2 bay leaves
- ¼ teaspoon black pepper, I use coarsely ground
- 2-3 pounds stew meat, or a chuck or arm roast, trimmed and cut into 1-inch cubes
- 2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
- 2 to 2 ½ cups peeled and chopped potatoes, any variety, about 1/2-inch pieces
- 2 cups frozen peas
Instructions
- Select the Saute function on the Instant Pot (use the + or – button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.
- Add the beef broth, soy sauce, tapioca, bay leaves and black pepper. Whisk or stir to combine.
- Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select “manual” or “pressure cook” and dial up or down to get to the right number, the IP will start on its own).
- When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.
- Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
Hey Mel! I’m excited to try this recipe! I made sure I had everything I would need when I went to the store, but now I see I don’t have tomato paste! Can I sub in tomatp sauce? Or what would you do?
Hey Carolee – You could probably try subbing in the tomato sauce – although I’d probably use quite a bit more (you’re looking for a concentrated tomato flavor). Maybe an 8-ounce can?
I have the old 7-in-1 6 quart as well. You convinced me to get one almost 2 years ago and I’ve been obsessed ever since. I once made your beef and barley stew recipe in it when I had three families to feed for dinner that night at the campground and my husband grabbed the instant pot instead of the slow cooker! I was more comfortable trying to pressure cook it than try the slow cooker function on the IP. I made a slightly modified version since I was feeding three families and needed it all to fit. I was so nervous that it wouldn’t work and I’d have to tell the other families we’d all be eating peanut butter sandwiches on a chilly fall night instead of the beef stew we’d all been looking forward to after a day of hiking. Thank goodness it worked out! Can’t wait to try this one as well. I hope to see more and more IP recipes on here!
Great recipe! I too have a hard time with the IP and the “fast” factor. I feel it really is just more hands-off and less watching. 🙂
This recipe was fantastic! Great taste and very easy! I did 1/2 and 1./2 soy and Worchestershire. I also used cornstarch–in the same amount and it turned out GREAT! I will keep this recipe around! The family loved it and it was perfect comfort food for a snowy night dinner! Made rolls to go with it! It was PERFECT! Thanks Mel!
Thanks so much for letting me know what you thought of this recipe, KT!
I have the older 7-in-1 6 quart like you and love it! I’ve not made a ton of different things in it yet (have been sticking with what I know) but would like to do even more so please keep the IP recipes coming, Mel! Hoping to make this stew this weekend because we love all your recipes; they’re the best! Your blog is the one I always recommend to family and friends.
Thanks, Jenny!
Mel – I got an IP for Christmas and I’m loving the new recipes. I made the stew this week and it was delicious. The meat was tender even with it being a tougher cut. Have you ever had your IP flash the “burn” warning? This recipe did it to me twice. Once while cooking the meat and then again after adding the veggies. I cleaned the pot in between each task (which added time), but I wanted to make sure it didn’t taste burnt. Hoping this is a one time thing! Any advise would be great.
Interesting, Desiree! I haven’t had that happen…I don’t think that’s a function on the older model of IP I have. I wonder what sets that warning off? Was the stew burned on the bottom?
The burn warning came on today while making this. After dumping into another pot, it looked like the instant tapioca had, for some reason, settled on the bottom of the pan and caused it to burn. Not sure how to remedy this but thought I’d present my theory on this burn warning.
I also had the burn warning come on twice. It happened both times as it was building pressure – the first time as it was building pressure to cook the meat and the second time after I added the vegetables. I emptied the contents into another bowl both times and it looked like it was the tapioca that was settling on the bottom (mixed with the tomato sauce) that was burned to the bottom. I always take care to make sure that nothing is stuck on the bottom of the pan before I pressure cook, so I don’t know what I could have done differently – maybe not use tapioca! It tasted good in the end but took much longer to make with the setbacks.
Thanks for another amazing Instant Pot recipe. I’m as obsessed as you are, and you are one of my top sources for IP recipes that always turn out perfectly. This Beef Stew is amazing! Perfect for a cold, winter night.
Thank you, Kristi!!
Since there are only two of us we just got a 3 qt. Instant Pot. I’d like to make this stew because, well, hubby LOVES stew. So I need to know what modifications I should make for cooking times for this smaller pot. I will just cut the ingredients in half. Actually, I’d like to know how to modify cooking times for all recipies. Thank you for this great site. Keep ’em coming!
I’d probably just keep the cooking time the same if halving. If anything, you might be able to take a minute off, but it’ll most likely be fine using the same cooking times. I haven’t used a pressure cooker that small, so you’ll have to do a little experimenting most likely. Good luck!
I got a new 3 quart IP and am looking forward to trying your recipes. I would like info on the care of the IP, How do you thoroughly clean the sealing ring and how often do you replace it?
Hi Kathy – that’s probably better answered in some of the thorough Instant Pot forums and Facebook pages. I wash the sealing ring with hot soapy water after every use. I don’t think it needs replaced until it’s showing signs of wear (small tears or warped edges).
Was going to make the slower cooker version today, but just saw this and will try instead! Can’t wait to try!
I made this last night for dinner, and it was fantastic! I was skeptical about the soy sauce, but it was excellent. Next time I will try Worcestershire.
Thanks, Martha! Glad you loved it!
Can you cut this recipe in 1/2, like 2 lb? And does it change the directions on cooking time?
Yes, I think you could definitely halve the recipe. I’d probably leave the cooking time the same.
My almost 13 yr old son’s favorite meal is your sweet potato stew. He always asks for “Mel’s yummy stew! Please!!!” I’m going to try this on him. He told me a few days ago that I’m an amazing cook. That everything I make is so tasty. I said “it’s because of Mel.” He looked at me and said “I don’t know Mel but I like her.”
Haha, best comment! Thanks for making my day. 🙂
Your recipes are always fantastic, and this one is no different! I made it last night in my 6 qt and it was awesome. I made a couple adjustments, I couldn’t find the tapioca so I used cornstarch instead (2T mixed with a little cold water and added with the veggies) and I used corn instead of peas. Thanks for all the great recipes!
Thanks for checking back in to let me know, Liz!
I was totally searching your site for an instant pot beef stew the day before you posted this! You read my mind! Can’t wait to try it, cuz I tried someone else’s and while the meat texture was great, the flavors were just OK.
My family loves this stew! We sometimes swap out beef for elk, and it’s a winner. So glad you made a true IP version for it. I faked it a couple times, but didn’t write down my method, so this saves me.
Mel, have you ever made yogurt in the instant pot? I am researching it right now and I might try it.
Thisoldgal.com has a great cold start method that I like. 🙂
Katrina, Thanks I will check it out!
Ashley, I’ve been making yogurt in the IP once a week for the last year, so I’ve had time to fine-tune the process. I get the best results from whole milk. If making it with a gallon, you will end up with about 2 quarts if you strain it (I like Greek style yogurt). My favorite strainer is called “Euro Cuisine GY50 Greek Yogurt Maker.” After the milk boils, make sure you don’t add the starter until the temperature is in the 110-115 range. For starter, I’ve used 1/2 c of Greek yogurt (for a gallon of milk) or 1/4 c of leftover whey from my previous batch of yogurt (it can keep in the fridge for about 2 weeks). I’ve increased my incubation time from 8 hrs to about 20 hrs now, as I prefer the texture and flavor with the additional time. Then I remove the yogurt and refrigerate it for 4-24 hours, then strain it in the fridge for 4-8 hours. If you’re more in a hurry, then just put it right in the strainer. I LOVE HOMEMADE YOGURT much more than store-bought!! Hope you try it soon!
Sheree thanks for the tips!! I agree homemade yogurt is SO good! I have never tried it in the instant pot yet though, I plan to soon!
Hey Ashley – I have several times! It’s been a while since I’ve made yogurt in general (mostly because we drink so much kefir), but it works pretty well. I still found I liked using my old stovetop method, but that’s usually because I make more yogurt at a time than fits in the IP. My aunt has an AMAZING, tried-and-true IP method for Greek yogurt. I’ll send it to you!
Thanks so much Mel! I would love your aunt’s recipe!!
I have to say that I have mixed feelings about the Instant Pot. Because of how some recipes are marketed with lines like “Dinner cooks in 10 minutes!” I was EXPECTING the InstantPot to save me time in the kitchen, but I don’t really feel like it does. I am even wondering if my 6 qt. IP is defunct because it can really take A LOT of time to come up to pressure (sometimes like 15 minutes!) and then 15 minutes or more to naturally release. I work full time and am a single mom and I get frustrated when we are still waiting on dinner an hour and a half later on a recipe that is supposed to be “quick”.
That being said, I tried your Smoky Honey Chicken and the Chicken Curry in the last week and both were wonderful. I used the leftover smoky chicken in a different enchilada recipe and they were to die for. I guess maybe I just need to adjust my expectations and stop expecting the recipes to be “fast” and appreciate the fact that they are “hands-off”. I’ll just use that time to grade papers or help my son with homework!
I am most interested in “one pot” meals as those are the best for my situation. I can’t wait to try your beef stew!
Thanks for reading!
I completely agree with you here Lindsey. I got an IP a few months ago and I was sort of expecting that it would cook dinner in much less time than it would take on the stove top. I have come to like it more over the last month or so for certain things. I feel like it takes about as much work as cooking something on the stove but I do appreciate the hands off nature of several recipes like others have said. I am not 100% sold on it yet but I think that as I use it more, I will probably like it more. Also, I am just lazy sometimes and I don’t want to lug the thing out of my pantry to use it (pathetic, I know.) Anyway, just wanted you to know that I completely agree with your comments and you are not alone in how you feel.
I don’t think you are alone in this, Lindsey! I remember feeling the exact same way when I first got the IP, and I even posted on my blog a less than stellar recommendation for it because of that time factor. Now, though, I’m fully converted, especially as I’ve learned to read between the lines of recipes. I don’t know that the IP always saves a ton of time, but you are right, the hands-off factor is what has me sold. Thanks for your feedback!
LOVE my Instant Pot!! Attended a class at Pinner’s Conference in Utah in November, bought an IP the next week, and my only regret is that I didn’t get one a lot sooner. I’m obsessed!! I make yogurt at least once a week and just made risotto for dinner tonight in less than 10 minutes!!! Keep posting IP recipes!
I have the new 3 quart InstantPot. Great for a single or two-person family. It will cook a small chicken just like rotisserie. To crisp the skin, I put it under the broiler for a few minutes. I love it. My only question is how to re-size the recipes in most of the cookbooks out now….as they are for the 6 qt. models.
Hi Vivian – if I understand the sizing correctly, most 6-quart recipes should be able to be halved for the 3-quart.
I was gifted an electric pressure cooker a year ago. It has say on my shelf and riddled me with guilt, as I would only use it for Brazilian black beans. I have 6 children and their is no room for waste or experimenting. Your website it is a joy. Your recipes always turn our delicious and just as I expect. This confidence gave me the courage to try one of your pressure cooker recipes. It was out of this world good. It tasted like takeout. So dreamy. Thank you for doing all the hard work so I can follow well thought out directions and find answers to questions I would have about the recipe and create beautiful meals for me family. You think of it all. Thanks so much!
Thank you so much, Ashley!
Hi Mel…I apologize if this shows up twice…I couldn’t find it. Do you do any sort of saute with the meat before it goes into the pot? And I’m wondering if this is a thicker stew or is it more soup like…and if it was thinner…what would you suggest to tighten it up just a tad. I’ve never been able to make stew that didn’t taste like someone just tossed their boot into the pot, so am excited to try making something that tastes as good as your photos look.
Hi Debora – I’d say this is definitely a good middle ground between super thick stew and runny/thin stew. I don’t saute the meat in this recipe prior to cooking, mostly because the surface area of the IP is a bit too small, but you definitely could do so in batches.
Kate – preach, sista’! I know how you feel. I swore I would never get down in IP town, but girl, the IP will revolutionize how you culinize. They are like the smart phones of cell phones, the WiFi of the internet, the streaming of the movies – all things I thought I could do with out and now cannot live without. So take that crockpot of yours to Goodwill, give it the ol’ “bye felicia,” take your receipt for your taxes, and get an IP. They are no crock. Which honestly, should really be their actual motto. If my house caught fire I think I’d grab the IP and leave my wedding photos. That’s all I’m sayin’ on this subject.
Haha. This made me laugh out loud.
BEST comment ever!!!
First off, thank you so much for all your hard work and delivering excellent recipes for all of us!!!! You are a gem! I can hardly wait to try your stew in my Instant Pot Duo that I have had now for 2 years and just love it more and more. Stew is one of my favorite meals and your recipe hit the spot. I noticed you had a hard time with eggs. I started out that way too, but since have perfected it for me. I cook mine on High pressure for 5 minutes, than let natural release for 4 minutes, than release it the rest and plunge in ice water for five minutes. This is for large, extra large and jumbo. If you wanted slightly softer yolks, I would try the natural release for 2 or 3 minutes. Keep up the great recipes for Instant Pot. Have you posted your recipe for cheesecake in it? Thanks again and many hugs to you…..Claudia
Thanks for the feedback on eggs, Claudia! I might give it another try. 🙂 I haven’t posted the cheesecake recipe – mostly because it uses such an unusual/special sized pan. (It’s a variation of the lemon cheesecake recipe on pressurecookingtoday.com)
Your hardboiled egg recipe is the BOMB DIGGITY and I would never mess with getting out my Instant Pot to make eggs. Your simple stovetop method with ice bath is flawless. Every time.
I know…that’s kind of how I feel!
Please, keep the instant pot recipes coming!! They are some of my favorites!! Thank you!!
I have loved your slow cooker beef stew for a couple years now, it’s #1 in my book. I got a multi cooker (Fagor brand) recently and tried this recipe in there. Browning the meat then adding everything to the same pot was a breeze! My only mistake was that I used the slow cooker function and too much liquid evaporated over the few hours and my stew was a thick burnt mess. I’ll try your version very soon. Thank you!!!!
Let me know what you think!
Love love love my IP 6 qt. I’m single and between the commute and work it’s an 11 hour day. To say I don’t feel like standing and cooking for one is an understatement. Using the IP I’m not stuck at the stove to get a good healthy meal. There are now some leftovers in the freezer and I’m eating so much better. If I cannot reduce the size of the recipe I just share (and score major points with my DIL). This stew may be on for tonight. Thanks and keep them coming.
Love this, Janet!
gonna i try it! I share your site with all my mom friends. I would love more IP recipes using frozen chicken or other meat. For those times when I forget dinner until 4pm?!
I’ll keep that in mind, Kym!
You read my mind with this recipe ! I have a baby 3 qt and a 6 qt. Love them both ! I cannot wait to try this beef stew !
I just made your slow cooker beef stew and loved it. There are some differences in the recipe for the IP. Browning the meat and the amount of onions? Is this because of size limitations? Going from two onions in the slow cooker recipe to a 1/2 cup in the IP makes me wonder what the changes are in the flavor and consistency. Is there a trade-off using the instant pot?
I read another readers comments about hard boiled eggs and I had found this site….They do crazy numbers of tests to get something just right. I found their low pressure 12 minute eggs and instant release to be perfect! And the shells peel right off! Even better!! https://www.pressurecookrecipes.com/instant-pot-hard-boiled-eggs/?utm_source=socialshare&utm_campaign=pinterest
Thanks for the link to the eggs! For this stew, I’ve found (this is just a personal preference) that I like less onions in the IP. I think the pressure cooking somehow concentrates the flavor, so I scaled them down for this recipe. You could definitely brown the meat but the surface area of the IP pot isn’t big enough to saute this much meat in one batch and when I tried it, I didn’t find a huge difference in flavor not browning it. Hope that helps!
on another note….in your favorite things in December you mentioned remote control helicopters. I took your word for it that they were tough and long-running. Oh my word! They were the hit of our Christmas morning. I don’t know why I bothered with any other Christmas gifts. The funny part of this is the “boys” I bought these for….They are my husband and my two son-in-laws and my two boys all of them over the age of 18! My family has valued your favorite things. We also got the UFO spinners. My Son got home from his mission and we pulled that out when we had visitors over to the house and again….Oh my Word! The young adults rocking that game at my house for hours! So as much as I really enjoy your recipes, I also enjoy all the other things you share. Thank you!
This made me so happy to read, Jill! And I love that I’m not the only one who buys toys for my grown family members (ahem, husband and dad!). Thank you for letting me know the gift guides are helpful!
I ADORE my IP that I just got in December. I’ve made several of your recipes in it and they’re amazing. So you’re not alone! Also your beef stew recipe in the crockpot has been out all time fave version, so realizing now that I can make the same one way faster makes me super excited. Thanks Mel! Your site is literally my personal cookbook.
Thanks, Jamie! I hope you love this stew if/when you try it!
Hey again Mel! I made this one tonight for the missionaries. I followed the directions exactly but the veggies weren’t cooked thoroughly after the 3 minutes. I had to do another 3 minutes to get them soft enough. I didn’t cut them very large either (1/2 inch cubes like you said) so I’m not sure why they didn’t cook enough during those 3 minutes. Overall it’s nice to have this option if I want stew and only have an hour or two before the dinner-hour to make it… but ultimately I just love the crockpot version so much more. The way the veggies turn out absolutely perfect inside the foil and get stirred in at the end really makes the end result so much more scrumptious in my opinion. 🙂 Either way, I can’t go wrong. You are seriously the best and I make your recipes nearly every night.
Thanks for the review, Jamie! I agree the slow cooker version is pretty special. 🙂
I had the same problem, Jamie. The meat was perfectly tender and delicious but the veggies were not even close to done. Would you recommend six minutes then? The flavors were delicious but I will probably stick with the slow cooker.
It’s nice to have this option, so please keep the IP recipes coming, Mel! Someday I hope to meet you, have a fun chat, and have all my dreams come true.
🙂 Sure, you could definitely add time if your vegetables aren’t done. I’m wondering for those that are having to cook the vegetables longer if they are cut bigger than mine? Just a thought since I haven’t had issues with the vegetables cooking in that amount of time (troubleshooting here). Thanks for the feedback!
My husband got me the 8 quart one for Christmas when it was on sale for crazy cheap on Amazon–I think you posted about it, and I showed him your post and he got the hint and bought it. Good guy! Anyway, we have a family of 6, and I have been loving it! Beef stew is one of our favorite meals, so I am excited to try this in my instant pot! Thanks for all your awesome recipes!
The 8-quart is a workhorse!
Since you asked, I don’t have an instant pot because my sweet mother-in-law bought me a different brand of pressure cooker. So I’m always trying to figure out how to make your recipes in that pressure cooker, which has completely different settings (no saute button, for example). I should have returned it and got an instant pot, but it came from Canada. Anyway, I have definitely not loved it. Everything with dried beans has been a total fail. Some recipes have turned out (your tortilla soup, lentil soup, and honey lime chicken, for example). But most things I’ve tried I prefer in my crockpot. And by the time it gets up to pressure and releases the pressure, I always think I could have done it faster on the stovetop. I’m not sure if it’s me or if it’s that I have the wrong brand of pressure cooker.
Oh bummer, Laura! I will say that I don’t always think the IP saves time (just like your brand of pressure cooker)…in that it DOES take time to come up to pressure and release, but the hands-off nature is often worth it. Frustrating about things not working out for you (especially beans!).
Hi Laura! My cute hubby bought me a pressure cooker a couple of years ago for V day. I don’t remember the brand, but it’s not an IP. We were engaged at the time, so I didn’t feel like saying, “Hey Babe! This is awesome, but you bought the wrong brand ;).” Now that I am an “old married woman” I probably would ask for an exchange. Like you, I struggled with some of the recipes initially but then I remembered I had saved the user’s manual. It’ s helped me figure out the matching settings. Mine doesn’t have a designated saute function either, but there is a setting that does saute. I’m not really a user manual kind of girl, but it has definitely helped in this case. Good luck!
Mel, keep the IP recipes coming! 🙂 A few years ago I was on the fence about purchasing, but picked it up when you recommended the 6-in-1 on a black friday and have NEVER regretted it! In fact, if a recipe can be done in the IP, it is my preference — not really for the speediness, but the quality of the meats that are cooked in the IP can’t compete. I’ve made your sweet balsamic glazed pork twice in the last month, and I still daydream about it. 🙂 Making your slow-cooker turkey with no-fuss gravy today, but in the IP! 🙂
I’m so happy you haven’t regretted the purchase, Maureen! I bet that turkey will be amazing in the IP!
Hi, Mel! I love my 6 quart, 7 in 1 Insta Pot. Ev ry thing just tastes better when I make it in the Insta Pot. Meat is juicier, & anything cooked in it is more delicious than made another way. There was a little bit of a learning curve for me, but it was worth it. We had BBQ chix, made in the Insta Pot, yesterday for Sunday dinner. When my time was short, It just plain feels good to provide such a good meal for the fam with minimal effort. (I made Ital pasta salad for a full on summery meal to combat the winter doldrums.) Last night when I gave my Insta Pot a few extra polishes on the outside before returning it to the cabinet, I remember thing that I want to keep this wonderous treasure looking good!
You are so cute, Lauren! Love your adoration for the IP. Couldn’t agree more!
We love the slow cooker soup like this so I couldn’t wait to make the IP version. The first cooking is happening now! Thanks for converting it to IP! Can’t wait to taste it!
I have a 6 qt and a 5 qt (only so I can do meat in one and potatoes in the other at the same time).
Hope you love the stew, Lachelle! Love the idea of a 6-quart and 5-quart living and working together in Instant Pot bliss.
No plans to get an IP. I don’t want any more kitchen appliances. Too bad this stew looks great.
Sry to chime in, Kate, but I felt the same way about not wanting another appliance. What I did was pass along my crockpot to my daughter who was in need of one. My Insta Pot, which also can be used as a crock pot, has replaced now replaced it.
No worries, Kate – I linked to the slow cooker version up above in the post (equally as delicious!)
Kate – preach, sista’! I know how you feel. I swore I would never get down in IP town, but girl, the IP will revolutionize how you culinize. They are like the smart phones of cell phones, the WiFi of the internet, the streaming of the movies – all things I thought I could do with out and now cannot live without. So take that crockpot of yours to Goodwill, give it the ol’ “bye felicia,” take your receipt for your taxes, and get an IP. They are no crock. Which honestly, should really be their actual motto. If my house caught fire I think I’d grab the IP and leave my wedding photos. That’s all I’m sayin’ on this subject.
LOVING the IP recipes. We often have the grandchildren here after school which means homework oversight or even help. Getting dinner on the table and them fed before their dad picks them up is always crazy but the IP has been such a help. Please keep these IP recipes coming!
You are a GOOD grandma! Those kids are so lucky.
looks delicious! i can’t wait to try it. as a side note, have you tried making a cheesecake in the IP? it’s unbelievable. it comes out so creamy and amazing.
I have! And I agree that it’s amazing. The only downfall is having to buy a smaller sized springform pan, but other than that, the lemon cheesecake I tried a while ago was delicious!
I have no idea what kind or model of IP I have. I do know that i love it and love all your IP recipes, too. Thank you so much for all that you do to make dinnertime a little less stressful and a whole lot tastier for my family.
Thanks, Natalie!
I started out with a 5qt lux in spring of 2016 and few months later got the 6qt duo (7 in 1). I use them both all the time! Grains or steamed veggies. I still have some learning curve with some meat cuts. But stuff like, pulled pork, beef stew or roast or corned beef, tougher cuts that usually take all day are amazing and easy. I’ve hit and miss on ribs and chicken stuff to the point I just avoid those in my IP. I have made yogurt and I love making applesauce. Beans are so freaking tastier when you start with the dried ones.( I will always have canned ones, but have started doing more from dried) The bone broths are awesome. Only way I will make mashed potatoes , no more waiting for pot of water to boil or haphazardly drain. It made cooking a little more fun. Oh and IP cheesecake is awesome too.
You’ve made a ton of stuff in your IP, Andrea! Love that! There are things I avoid in mine, too, based on hit and miss results.
I LOVE all your instant pot recipes, and we love the slow cooker version of this beef stew, so I’m sure I’ll make this in the instant pot soon. When I got it, I don’t think I imagined I would be using it almost everyday, but between making rice, etc, I probably use it five out of seven! I have the 6 qt size. Thank you!
I was kind of like you, Nicole – I didn’t think I’d use it as much as I do!
I was JUST looking for an InstantPot beef stew recipe on your blog last week! Since I didn’t find one we ended up making some other recipes, but my craving for it has still been around. When I opened my email and saw what it was I literally exclaimed “Yes! Yes!!” So thanks for making my day!
Yay! I hope you love it if you try it, Rachel!
How I wish the instant pots were introduced 10 years ago…must be life-changing for busy moms! Now that my youngest is in college, I’m not sure I truly NEED one (but, boy, I still WANT one!) I know they make a small 3-qt size but I wonder if I will have to adjust ingredient amounts each time I try a recipe…what size do you and your readers suggest for empty nesters?
Hi Sandra – I’d still suggest the 6-quart for empty nesters. Even if you cut a recipe in half, you can make it in the 6-quart, but you could also make the full recipe and freeze part (or have the flexibility to make the full recipe when you have family come in to town?).
Thank Mel, I agree the 6-qt makes the most sense. I only wish it would replace the slow cooker but, if I recall, you weren’t pleased with the IP’s slow cooker capabilities?
I am just me and have the 6 quart. I have had it 2 years and love it, use it nearly every day and often multiple times per day. As Mel noted, you can make smaller quantities of things but you can’t overfill so a 3 quart would be very limiting I think.
I often buy bone in turkey breast and one of those (6 pounds and under) fits in the 6 quart … it would not in the 3 quart … just an example.
Even if something is not less time than stovetop, the instant pot allows you to load, set and forget vs keeping watch on a pot: potatoes, rice, quinoa, beans, soft/hard boiled eggs, etc., etc.
Thanks for your input on this, Liz!
Thanks Liz…I think the 6-qt will be the way to go.
Sandra, my husband and I are empty-nesters, and we have the 6 qt IP that we use often. I don’t usually adjust the recipes, because I love cooking one day, then having leftovers for the next day or two! (Or you can freeze the leftovers!) Hope you get one 🙂
Thanks for your input Sheree!
Mel,
Have you seen the discussions about exploding food from pressure cookers? There was a post about it on the hip pressure cooking blog at:
https://www.hippressurecooking.com/consumer-alert-food-explosion-after-pressure-release/
While I don’t think your recipe has any problems, you might want to include a heads up for your readers. Pressure cookers are wonderful, but you do have to follow the rules.
Thanks for the link, Alice! I do agree that safety is of the utmost importance when using the pressure cooker.
I have both the 6qt and the 8qt, I use the 6qt the most but have found with my family of 6 that the 8qt is great for larger cuts of meat like bone in pork chops!
I love the IP recipes, and don’t think your alienating your readers. We turn to you like a friend or neighbor for recipes that will nourish our families and that won’t change
Thanks, Desiree – and love that you have both the 6- and 8-quart, too. I need to pull out my 8-quart more!
I love your IP recipes! (Ok, I love ALL your recipes!) I must say I also love when you include the slow cooker variations as well. Sometimes doing anything after 5pm with a baby and a toddler is expecting too much, so I love having the options 🙂
Yeah, I get that!
Please continue to post Instant Pot recipes! So many cookbooks I’ve loved at use ingredients I don’t normally have. Can you make recommendations about converting a regular slow cooker recipe to Instant Pot. And also, have you tried cooking hard boiled eggs in it, and rice?
Hi Debbie, I’ve done hard-boiled eggs a time or two but each time I end up going back to my tried-and-true stovetop method (I couldn’t get the IP timing just right to avoid overcooked/gray yolks) https://www.melskitchencafe.com/perfect-easy-peel-hard-boiled-eggs/
But I do use it all the time for rice. I use 1 1/4 cups water for every cup of rice. White rice – high pressure 4 minutes and brown rice – high pressure 22 minutes.
I’ve converted a lot of slow cooker recipes, but it really depends on the recipe (what kind of meat, other ingredients, etc). If you have a specific recipe in mind, let me know and I can take a look and give my initial thoughts about what I might do??
Debbie, I make a batch of hard boiled eggs in my IP every few days. I will never make them any other way! The skins peel off so easily even if the eggs are fresh. I put about 8 eggs on the trivet, add 1 cup of water. Manual cook on high pressure for 7 min, natural release for 7 min, ice bath for 7 min.
Mel,
Your posts convinced me to purchase my own Instant Pot, and I must say, if you’re obsessed, then you’re not alone! After conquering my fears about pressure cookers, (so easy w/the IP) I’ve turned out some quick and sooo tender meals. Still a newbie, but quickly learning my way around ! (It’s just the two of us , now that the kids are gone, but they don’t call me the ‘Freezer Queen’ for nothin’. Thanks for all your tips and tried-and-tested recipes. I’m loving the freedom that the IP allows me–no more starting dinner at 3PM. I can put a delicious meal on the table in no time at all!
Love your nickname, Laurie, and I love that you’ve found the IP can be a great tool with the two of you!
I can’t wait to try this! I have yet to try beef stew in a pressure cooker and this recipe is calling’ my name! Thanks for figuring out all the tricks!
Thanks for this post, Mel! I have two Instant Pots as well… The 6 quart 7-in-1 models.
I use them both all the time and am wanting a third one, but I think Dan would divorce me.
Haha, yeah, I certainly don’t want to get involved in that. 🙂