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October 29, 2020

Instant Pot No Peek Stew

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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.

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Get the SLOW COOKER recipe here

Instant Pot No Peek Stew

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…

Instant Pot Beef and Barley Soup

Instant Pot Cheater Beef Stew

Instant Pot Beef Stew

Instant Pot Booyah

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Instant Pot Beef Stew Recipe

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Instant Pot No Peek Stew


★★★★★

4.8 from 6 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
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Description

An easy beef stew recipe with only 6 ingredients! Tender chunks of beef, carrots, celery and potatoes in a savory sauce. Perfect comfort food. 


Ingredients

Scale
  • 1 cup water
  • 1 pound beef chuck roast, cut into small 1/2 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

Instructions

  1. Add water, beef and onion soup mix into Instant Pot. 
  2. 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.
  3. Add in carrots, celery and potatoes. 
  4. 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. 
  5. 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. 
  6. Ladle into bowls and serve with crusty bread. Salt and pepper to taste.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. 

  • Category: Beef
  • Method: Instant Pot

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*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.

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23 Comments Filed Under: 5 ingredients or less, All Recipes, Beef, Instant Pot, Soups Tagged With: stew

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Comments

  1. Glenda says

    October 10, 2021 at 9:44 am

    I haven’t made the recipe yet but it looks great! I was wondering if you have previously posted the recipe for your mom’s “air buns”? I searched but didn’t see them. Sounds interesting!

    ★★★★★

    Reply
    • Karen says

      October 19, 2021 at 11:06 am

      oh I haven’t posted that recipe. I will have to write it out and include it. They are so tasty!

      Reply
  2. Mark says

    February 24, 2021 at 1:37 pm

    The first time I made the stew according to your directions, and it was quite good but a little on the “sweet” side for me.

    The second time I made the stew, I added a cup of Better Than Bouillon beef stock (with water) and two small, minced Serrano peppers. At the end, I removed the broth and reduced it in a saucepan by about 1/3 to get the correct thickness.

    My partner and I are from Texas, and we love that extra little “sting” which Serrano pepper brings without overpowering the dish the way jalapeño does. The beef broth added the necessary depth of flavor, and of course, we love the sting of the Serrano pepper!

    My partner and I ordered your cookbook, and gave copies of it as Christmas gifts. That is a GREAT cookbook!

    ★★★★

    Reply
    • Mark says

      February 24, 2021 at 1:38 pm

      Meant to give you five stars — sorry about that! – Mark

      ★★★★★

      Reply
    • Karen says

      February 25, 2021 at 3:25 pm

      Thanks so much for the idea on the serrano pepper. Will have to try it! and thanks for ordering the book!

      Reply
  3. Leslie Sexton says

    December 13, 2020 at 7:43 pm

    This turned out great! I added Hungarian paprika to the meat. I also added quartered baby Bella mushrooms, salt, pepper, and oregano. I didn’t have any tomato soup so I used half a large can of tomato paste and another cup of water. It came out very tasty. I don’t need to make the corn starch slurry.

    ★★★★★

    Reply
    • Karen says

      December 14, 2020 at 7:07 pm

      Awesome! Glad to hear it worked well with the tomato paste. I’ll have to try that sometime.

      Reply
  4. Julie says

    November 17, 2020 at 9:19 am

    This stew was delicious! Adding the condensed tomato soup really brought out the flavor. Next time, I’ll stir in some frozen peas near the end.

    ★★★★★

    Reply
    • Karen says

      November 17, 2020 at 11:46 am

      I love the idea of peas! And yes to the tomato soup. It’s the secret ingredient

      Reply
  5. Patsy says

    October 30, 2020 at 12:12 am

    The absolutely best stew I ever made. I didn’t have any tomato soup so I looked online for a substitute and found one with tomato sauce and it came out just perfect. My husband and I loved it. I make a lot of the recipes from this site and so far I have never been disappointed.

    ★★★★★

    Reply
    • Karen says

      October 30, 2020 at 1:50 pm

      Wow I’m so glad you enjoyed it Patsy!

      Reply
  6. Thomas Yongen says

    October 29, 2020 at 1:53 pm

    Dear Karen, I always look forward to your newsletters. I used to be a Physician’s Assistant, but after about 12 years of loving my job I developed an AV malformation in the left frontal lobe of the brain, I was given about a 20% chance of surviving the surgery. I’m still here. But I had great problems with another of my great loves, cooking. The frontal lobe is where one processes Many things, like numbers and cooking. Then I got my Instant Pot . Love at first pot of beans. Your site helps me so much because I can’t convert regular recipes to Instant Pot recipes (math).
    Thank you so much for all the great recipes and the great variety.
    Very Truly yours
    Tom Yongen

    Reply
    • Karen says

      October 29, 2020 at 7:54 pm

      I’m so glad you are still here! Wow!! I’m so glad my site is helpful to you.

      Reply
  7. Theresa Fisher says

    October 29, 2020 at 1:51 pm

    Can I use some kind of beefy or oniony soup rather than tomato? Not a fan

    Reply
    • Karen says

      October 29, 2020 at 7:55 pm

      You can, however I must say that the tomato soup is not really detectable. But if you’re still unsure use something else.

      Reply
  8. Kim says

    October 29, 2020 at 12:46 pm

    No can do on the Campbells Condensed soups (must be GF) – any suggestions? That’s one even Pacific Foods hasn’t come up with a GF alternative for yet. 😉

    I usually find it easy to come up with alternatives, and I love all your recipes! They have become staples in our home. 🙂

    Reply
    • Rebecca says

      October 29, 2020 at 12:50 pm

      walmart has a gluten free condensed tomato soup, it’s their great value brand 🙂

      Reply
      • Karen says

        October 29, 2020 at 7:55 pm

        Good to know Rebecca! Thank you.

        Reply
  9. Missy F. says

    October 29, 2020 at 11:42 am

    Looks great, Karen!! Any way to make this in an 8 qt. without having to double all the ingredients?

    Reply
    • Karen says

      October 29, 2020 at 7:56 pm

      Yes you can make it in the 8 quart. Just use 1.5 cups of water instead of 1. Should be fine.

      Reply
  10. Linda says

    October 29, 2020 at 11:32 am

    Doesn’t doing a QR on the stew meat make it tough? Or does the additional time after adding veggies plus NPR keep it tender?
    I’ve learned so much from you and several friends have got an IP after sending them a link to your site. Thank you!

    Reply
    • Debbie says

      October 29, 2020 at 7:18 pm

      I have the same question!

      Reply
    • Karen says

      October 29, 2020 at 7:58 pm

      Right. If you just did the QR it would be tough. But because you bring it back up to pressure and finish off the dish with a NPR it is just fine!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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