Blog & Recipes

Instant Pot EASY Hearty Stew

I know it's not "stew season" as summer is just around the corner, but this Easy Instant Pot Hearty Stew is still a staple in our weekly meal prep! It's comforting, delicious, and filling. This recipe makes enough for 6 large meals, so usually we will make it fresh for dinner and then make 2 lunches out of it. Stew is also one of those things that just gets tastier with time :)

This recipe was the first recipe I tried with my Instant Pot. I don't know why it took me so long to start using my Instant Pot... about 2.5 years to be exact. I bought it on sale (for like $60?!) and it literally sat in my cupboard for that long! For some reason I thought the Instant Pot was very time and labor intensive - boy was I wrong. It's now one of my favorite cooking methods! Although I have yet to try the yogurt setting... Anyways I promise that more Instant Pot recipes will be coming soon!

This stew is such a great meal prep recipe because it tastes delicious, has good quality carbohydrates (potatoes), protein (beef), good fats (olive oil), and lots of vegetables! It's a very nutritionally well-rounded lunch or dinner recipe. It is also totally customizable, so here are some tips to make the stew exactly how you like:

  1. Vegetarian Stew: substitute beef with 1 can of black beans and 1 can of chickpeas, and substitute beef broth with vegetable broth.

  2. Vegetable Broth: to continue from point #1, when using vegetable broth I usually recommend increasing the balsamic vinegar or red wine to 1/4 cup, and adding some extra garlic, thyme, and rosemary. You can also add a splash of soy sauce, which increases the umami flavor.

  3. Different Vegetables: feel free to mix it up depending on your preferences, and what you have in the fridge! For example, you can use sweet potatoes/yams, corn, peas, beans, kale, spinach, cauliflower, the list goes on!

Okay, let's get started!

Prep Time: 10 mins

Cook Time: 80 mins (but completely hands-off, except for searing the meat!)


  • 2 tbsp olive oil

  • 2-4 pounds of rump or chuck or blade roast, trimmed of excess fat

  • 1 yellow onion, chopped

  • 4-5 cloves of garlic, roughly minced

  • 1-2 beets

  • 5-6 small potatoes, halved

  • 4 large carrots, chopped

  • 3 stalks celery, chopped