Instant Pot Beef Stew with Mushrooms

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This is a classic beef stew recipe with an extra dose of mushrooms since they are one of my favorite additions to just about any recipe. I went simple with the potatoes and carrots, but you can choose any other hardy veggies such as turnips, rutabagas, parsnips, winter squashes, or even sweet potatoes.

As far as meat selection for stews, I usually go for a chuck roast that I cut up myself. But the top round roast was on sale this week so that’s what I used for this video – and it did not disappoint! Other great cuts for stews would be bottom round or rump roast.

Bonus: Stews make great fillings for hand pies! I used about 4 cups of the leftovers to make these little grab-and-go pies for lunches and snacks. Use store-bought dough (biscuit, pizza, pie, etc.) to envelop a couple spoonfuls of room temperature or slightly heated stew. Brush with an egg wash and then bake at 400°-425° for 10-15 minutes until toasty brown.

Instant Pot Duo 6 Quart:

Today’s Ingredients:
8 oz bacon, chopped
2 lbs stewing beef, cut into 1½ inch chunks and patted dry (used top round in this video)
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry red wine (cabernet today)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tsp Italian seasoning
2 bay leaves
1 TB Worcestershire sauce
2 cups beef broth (2 tsp Better than Bouillon + 2 cup water)
1 lb potatoes, 1½ inch cuts (Yukons or reds are best)
1 lb carrots, 1½ inch cuts
1 lb mushrooms, halved or quartered

½ cup fresh parsley, chopped
3 TB flour + 3 TB water to thicken the gravy

1. Heat the Instant Pot on sauté and add the bacon when the pot reads “HOT.” Cook, stirring occasionally, until the bacon is crisp and most of the fat has rendered out. Remove the bacon to a bowl, leaving a few tablespoons of fat in the pot.
2. Add the beef a few pieces at a time and brown on all sides to form a crispy crust. Don’t crowd the pot otherwise the meat will steam instead of brown. Work in batches, turning every few minutes. Remove the browned pieces to the bowl with the bacon.
3. Add the onion and stir for a few minutes to soften.
4. Add the garlic and stir for just another 30 seconds to a minute until fragrant.
5. Add the red wine (cabernet, merlot, zinfandel) and stir, scraping up all the the browned bits from the bottom of the pot. make sure the bottom is clear because this is where all the flavor is, plus you’ll want to clear the bottom to avoid the dreaded “BURN” warning later.
6. Add the next 7 ingredients (salt through beef broth) and stir to combine. Then return all of the bacon and beef back to the pot.
7. Layer the potatoes, carrots, and mushrooms over the beef.
8. Lock the lid and cook for 30 minutes on manual/high followed by a full natural release before unlocking and reopening the lid.
9. Set the pot back to sauté until it comes to a light boil.
10. Add parsley.
11. Add the flour/water mixture and stir to thicken the stew. Check for seasoning – add salt and pepper if needed
12. Serve and enjoy!

Fork and Spoon by Kevin MacLeod is licensed under a Creative Commons Attribution license (

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