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Instant Pot® Beef Stew with Frozen Meat

Rated as 5 out of 5 Stars

"Did you plan on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time, so I developed this recipe using frozen meat."
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1 h 45 m servings 586
Original recipe yields 8 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour in oil. Cook onions and garlic in the hot oil until soft and translucent, about 5 minutes. Pour in wine and continue sauteing until wine has reduced by half, 4 to 5 minutes.
  2. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Mix in tomato paste. Place frozen meat into the pot and add carrots, potatoes, and celery. Close and lock the lid. Select Meat/Stew function and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release the remainder of the pressure, about 5 minutes. Unlock and remove the lid.
  4. Mix water and cornstarch together in a small bowl and pour slowly into the pot. Press the Saute button and cook stew until slightly thickened, about 3 minutes.

Nutrition Facts

Per Serving: 586 calories; 26.4 49.1 36.3 99 635 Full nutrition

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Confession time: this is the first time I’ve ever used the “meat/stew” setting- I had my doubts, but the cooking time was spot on! The meat was tender, veggies tender, etc., I overlooked the wat...