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Instant Pot Beef Stew

April 25, 2020 • 0 comments

Instant Pot Beef Stew
This beef stew is savory and satiating making it the ultimate cold-weather comfort food!
  • Prep Time:
  • Cook Time:
  • Servings: 6-8


  • (tallow, lard, butter, etc.) Cooking fat
  • (2 lbs) Beef Stew Meat
  • (4-6 cups of homemade stock) Chicken Backs
  • (1) Chopped Onion
  • (2-3) Minced Garlic Cloves
  • (3-4) Chopped Carrots
  • (5-6) Chopped Celery Stalks
  • (4-5) Quartered Red Potatoes
  • (1/4 cup) Balsamic Vinegar
  • (1 - 10oz can) Tomato paste
  • Salt & Pepper
  • (1 tsp each) Fresh rosemary, thyme & oregano chopped (or dried)
  • Frozen Green Beans and/or Peas


  1. Turn your Instant Pot to "saute" mode for 15 minutes. Melt fat, brown stew meat with a little salt & pepper.
  2. Add chopped garlic, onion and celery. Saute and stir for a few minutes, then add in the rest of ingredients!
  3. Mix well and close lid and set valve to sealed. Set Instant Pot to 30 min, High Pressure.
  4. Once it beeps, let naturally release for a few minutes then release pressure!
  5. (Optional) Add in a handful or two of frozen veggies of your choice!


    Check out our 1-hour chicken stock recipe to use!

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