Go Back
Aimee from Homemaker on a Budget serves up warm beef stew with mashed potatoes from the Instant Pot.

Instant Pot Beef Stew and Mashed Potatoes

Substantial, flavorful, and packed with protein from tender beef, my mouthwatering Beef Stew with Mashed Potatoes recipe will warm you up this season!
Serving Size 6 servings

Ingredients

  • 2 pounds beef stew meat
  • 1 cup beef or chicken broth
  • 2 Tbsp onion soup mix
  • 8-10 carrots trimmed, cut in half
  • 25 small Yukon gold potatoes (apricot size)
  • 1/4 cup cornstarch (or 1/2 cup flour)
  • 4 Tbsp butter
  • 1/2 cup milk
  • salt and pepper to taste

Instructions

Layer In The Instant Pot

  • At the bottom of the inner pot of the Instant Pot, add raw beef stew meat.
  • Sprinkle the onion soup mix over the top.
  • Pour the beef broth over the meat, and stir to combine the seasoning.
  • Lay the Instant Pot trivet over the meat.
  • Lay the carrot pieces on top of the trivet, in a single layer.
  • Place the potatoes on top of the carrots.

Time To Cook

  • Secure the lid, and ensure the valve is on sealing.
  • Cook on high pressure for 30 minutes. Let it naturally release, or wait 15 minutes before depressurizing.

Prepare To Serve

  • Remove the potatoes individually with a pair of tongs, and place in a bowl or KitchenAid mixer.
  • Add butter and milk to the potatoes with 1-2 tsp of salt. Blend until smooth.
  • Take out the carrots and set aside for serving.
  • Remove 1 cup of broth and whisk in the cornstarch. Add the broth back to the Instant Pot.
  • Turn the Instant Pot to SAUTE, and heat until the broth is thickened.
  • Serve a scoop of potatoes, and ladle a big serving of shredded beef broth on top. Plate with the carrots, season to taste. Enjoy a deconstructed version of beef stew, my family's favorite.