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Instant Pot No Peek Stew


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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

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