Instant Pot No Peek Stew—an easy beef stew recipe with only 6 ingredients! Tender chunks of beef, carrots, celery and potatoes in a savory sauce. Perfect comfort food.
Instant Pot No Peek Stew
My mom used to make what she called No Peek Stew when we were growing up. She made it in a heavy pot with a lid in the oven. It was one of those recipes that was cooked slow and low for several hours. I loved when she would make it with her famous “air buns” (big fluffy rolls). It was a perfect dinner on a cold Montana evening. I took her recipe and created an Instant Pot version of it.
These days I’m all about warm, cozy and comfortable. Have you heard of the word Hygge? Hygge is a Danish and Norwegian word for a mood of coziness and comfortable conviviality with feelings of wellness and contentment. To me hygge means minky blankets, fluffy pillows, warm apple cider, candles flickering, fireplace burning and this stew with freshly baked bread.
Instant Pot no peek stew turns out best when you pressure cook the meat for a while and then add in the vegetables. The vegetables seem to cook into puree if they are added at the same time as the beef. It does seem a little annoying but believe me that it is worth it!
A little trick I learned is to use potato flakes as a thickener. Just sprinkle in a few tablespoons of instant potato flakes after the stew has pressure cooked to thicken it up to your desired consistency. If you don’t have potato flakes on hand you can use a cornstarch slurry.
More Beef Stew/Soup Recipes…
An easy beef stew recipe with only 6 ingredients! Tender chunks of beef, carrots, celery and potatoes in a savory sauce. Perfect comfort food.
- 1 cup water
- 1 pound beef chuck roast, cut into small ½ inch pieces (or stew meat)
- 1 onion soup mix packet
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 pound potatoes (peeled or unpeeled), cubed
- 1 (10 oz) can Campbells condensed tomato soup
- Potato flakes or Cornstarch, if needed
- Add water, beef and onion soup mix into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. Perform a quick release by moving the valve to venting. Remove the lid.
- Add in carrots, celery and potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up allow the pot to sit for a full natural pressure release or about 15 minutes. Then remove the lid.
- Stir in the tomato soup. If needed you can thicken the stew. You can use a couple tablespoons of instant potato flakes to thicken the stew or you can make a cornstarch slurry. To make a slurry, turn your Instant Pot to the sauté setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
- Ladle into bowls and serve with crusty bread. Salt and pepper to taste.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.