This is a ground beef stew made entirely in the Instant Pot — browned beef, potatoes, carrots, celery, diced tomatoes, and broth cooked under pressure in about 10 minutes. The honest reason to make it: you get a genuinely filling, vegetable-loaded dinner on a weeknight without babysitting a pot for an hour. One pot, six servings, minimal cleanup.
The technique that matters
The single step that separates a flat-tasting stew from a good one is browning the beef properly before you seal the lid. Use the Instant Pot’s Sauté function and let the meat sit undisturbed for a minute or two at a time — constant stirring steams it instead of browning it, and you lose the savory depth that carries the whole dish. The second thing worth doing right is deglazing: after the beef is browned and the tomato paste is stirred in, pour in a splash of the broth and scrape up every bit of stuck fond from the bottom of the insert. Skip this and the Instant Pot may throw a burn warning mid-cook, which means stopping, releasing pressure, and scraping anyway — better to do it upfront.
Common problems and fixes
- Watery broth that lacks body: After pressure cooking, switch back to Sauté and let the stew simmer uncovered for 5 minutes. It thickens quickly. Alternatively, stir a tablespoon of cornstarch mixed with cold water into the finished stew and simmer for 2 minutes.
- Mushy potatoes: Cut them no smaller than 1-inch chunks. Smaller pieces overcook under pressure. Waxy varieties like Yukon Gold hold their shape better than russet.
- Greasy surface on the finished stew: Use lean ground beef (90/10 or 93/7). If you see pooled fat after cooking, tilt the pot and skim it off with a spoon before serving.
- Burn warning before pressure is reached: This almost always means the bottom wasn’t deglazed thoroughly. Release pressure carefully, scrape the bottom clean, and restart. Make sure there’s enough liquid — the broth should just cover the solid ingredients.
- Beef clumping into large chunks: Break it up thoroughly during the Sauté step. Large clumps don’t distribute evenly and can leave some pieces undercooked at the center — ground beef needs to reach 160°F (71°C) throughout.
Smart swaps
Tomato paste is worth keeping on hand — it adds concentrated savory flavor that a can of diced tomatoes alone won’t give you. If you only have tomato sauce, use two tablespoons and reduce the broth by the same amount so the stew doesn’t go thin. For the broth, low-sodium versions let you control the salt level yourself, which matters more in a pressure cooker where liquid doesn’t evaporate the way it does on the stovetop. Skip adding frozen peas before pressure cooking — they turn gray and grainy; stir them in after the lid comes off and the residual heat handles them in two minutes. Dried thyme works well here, but if you only have Italian seasoning, it’s a reasonable stand-in at the same quantity.
Instant Pot Hamburger Stew
Ingredients
- 1 pound lean ground beef 85% lean recommended for best flavor and less grease
- 1 medium yellow onion diced finely
- 2 cloves garlic minced
- 2 cups russet potatoes peeled and cut into 1/2-inch cubes
- 2 cups carrots peeled and sliced into 1/4-inch coins
- 1 cup celery thinly sliced
- 1 can diced tomatoes 14.5 oz, with juices
- 4 cups beef broth preferably low sodium
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil extra virgin
Instructions
- Set your Instant Pot to 'Sauté' mode and add the olive oil. Once hot, add the diced onions and sauté for about 3–4 minutes until they become translucent and fragrant.
- Add the minced garlic and sauté for another 30 seconds, stirring constantly to prevent burning.
- Add the ground beef to the pot, breaking it into small pieces with a wooden spoon. Cook until browned, about 5–6 minutes. Drain excess fat if necessary.
- Stir in tomato paste, mixing it thoroughly into the beef mixture to enhance the stew’s depth of flavor.
- Add the potatoes, carrots, celery, diced tomatoes (with juices), beef broth, thyme, salt, and pepper. Stir to combine well, scraping up any browned bits from the bottom to avoid a burn warning.
- Lock the Instant Pot lid and set the valve to 'Sealing'. Pressure cook on 'High' for 10 minutes. It will take about 10 minutes to come to pressure before cooking begins.
- Once cooking time is complete, allow natural pressure release for 10 minutes, then use quick release for any remaining pressure.
- Stir well and taste for seasoning. Adjust with additional salt or pepper if needed. Serve hot.
Notes
- Flavor Boost: For deeper flavor, stir in a teaspoon of Worcestershire sauce or a splash of red wine before pressure cooking.
- Make it hearty: Add 1/2 cup of frozen peas after pressure cooking, letting the residual heat cook them until tender.
- Gluten-Free: Ensure the broth and tomato paste are certified gluten-free.
Nutrition
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but add them after pressure cooking, not before. Frozen vegetables are already partially cooked and will turn to mush under pressure — stir them into the finished hot stew and let them sit for 2 to 3 minutes with the lid off.
How do I know the ground beef is fully cooked?
Ground beef needs to reach an internal temperature of 160°F (71°C) — there should be no pink remaining anywhere in the meat. The Sauté step before pressure cooking handles most of this, and the pressure cycle finishes the job; if you’re unsure, a cheap instant-read thermometer removes all guesswork.
Can I make this without an Instant Pot?
Yes — brown the beef and aromatics in a heavy pot or Dutch oven on the stovetop, add everything else, bring to a boil, then reduce to a low simmer with the lid on for 35 to 45 minutes until the potatoes and carrots are fork-tender. The flavor will be slightly different but equally good.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 4 days; the stew thickens considerably when cold, so add a splash of broth or water when reheating. It also freezes well for up to 3 months — portion it into individual containers before freezing for easy weekday lunches.