Instant Pot Beef Stew high-protein recipe

Meals · High Protein

Instant Pot Beef Stew (44g Protein)

Name: Instant Pot Beef Stew
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: American
Ingredients: 40 oz beef sirloin (cut into 1.5-inch cubes); 24 oz potatoes (cut into 1-inch chunks); 12 oz carrots (peeled and cut into 1-inch pieces); 4 stalks celery (cut into 1-inch pieces); 1 large onion (diced); 4 cloves garlic (minced); 6 oz crushed tomatoes; 2 tbsp olive oil; 0.5 tsp black pepper; 1 tsp salt

This Instant Pot beef stew delivers 44 grams of protein and 442 calories per serving with fork-tender beef and hearty vegetables in rich gravy. Pressure cooking achieves in 35 minutes what traditional braising takes 3 hours to accomplish. Collagen-rich meat that falls apart at the touch of a fork.

Serves 6

44g protein 442 cal

Prep Time 25 min

Cook Time 50 min

Total Time 1 hr 15 min

Nutrition per serving

Protein: 44 g
Calories: 442
Carbs: 30 g
Fat: 14 g

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

6 servings

40 oz beef sirloin — cut into 1.5-inch cubes, about 2.5 pounds; chuck roast also works well
24 oz potatoes — cut into 1-inch chunks, Yukon Gold hold their shape best
12 oz carrots — peeled and cut into 1-inch pieces
4 stalks celery — cut into 1-inch pieces
1 large onion — diced
4 cloves garlic — minced
6 oz crushed tomatoes — or 2 tablespoons tomato paste
2 tbsp olive oil
0.5 tsp black pepper
1 tsp salt

Steps

Pat beef cubes completely dry with paper towels. Season generously with salt and pepper.
Set Instant Pot to Sauté mode on high. Add olive oil. Working in batches, brown beef on all sides, about 2-3 minutes per batch. Remove to a plate.
Add onion to the pot and cook until softened, 3-4 minutes, scraping up any browned bits. Add garlic and cook 30 seconds.
Add tomatoes and 2 cups water (or beef broth). Scrape the bottom thoroughly. Any stuck bits will trigger a burn warning.
Return beef and any accumulated juices to the pot. Add potatoes, carrots, and celery. Do not stir. Just press vegetables into the liquid.
Lock lid, set valve to Sealing. Pressure cook on High for 35 minutes.
Natural release for 15 minutes, then quick release any remaining pressure.
Taste and adjust seasoning. If gravy is too thin, remove beef and vegetables, set pot to Sauté, and simmer until reduced. Serve in deep bowls with crusty bread.

Why This Works

Pressure cooking boosts collagen breakdown. At normal sea-level pressure, collagen in tough cuts like chuck or sirloin converts to gelatin around 160°F (71°C), but this takes hours. Under pressure, the boiling point rises to about 250°F (121°C), accelerating collagen conversion dramatically. The result: meat that would take 3 hours of stovetop braising becomes fork-tender in 35 minutes. Browning the beef first creates a fond (caramelized meat proteins) that dissolves into the cooking liquid for deeper flavor.

Slow Cooker Alternative

No Instant Pot? Brown the beef and onions in a skillet first, then transfer everything to a slow cooker with 3 cups of liquid. Cook on Low for 8-10 hours or High for 4-5 hours until beef is tender. The flavor will be equally delicious. Just plan ahead.

Freezing & Meal Prep

This stew freezes well for up to 3 months. For best texture, slightly undercook the potatoes if you plan to freeze. They'll finish cooking when reheated. Portion into containers leaving headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if needed.

Make It Your Own

Add 1/2 cup red wine after browning the onions for classic French flavor. Let it reduce by half before adding other liquids. Swap potatoes for parsnips or turnips for lower-carb variation. Add 1 cup frozen peas in the last 5 minutes for color and sweetness. Fresh thyme and a bay leaf during cooking add herbaceous depth.

Sources Research-Backed

Lazydayrecipes lazydayrecipes.com Found via search for: Instant Pot Beef Stew recipe
Platingsandpairings platingsandpairings.com Found via search for: Instant Pot Beef Stew recipe

Frequently Asked Questions

How long does beef stew last?

4-5 days refrigerated in an airtight container. The flavors improve after a day as spices meld. Reheat on the stovetop over medium-low heat, adding a splash of water if the gravy has thickened.

Can I freeze beef stew?

Yes. Freeze for up to 3 months. Slightly undercook potatoes if freezing since they continue softening when reheated. Portion into containers with headspace for expansion. Thaw overnight and reheat gently.

What cut of beef is best for stew?

Chuck roast is ideal. Its high collagen content breaks down into gelatin under pressure. Beef sirloin works but is leaner. Avoid pre-cut stew meat which is often inconsistent. Cut your own 1.5-inch cubes for even cooking.

Can I make beef stew in a slow cooker?

Yes. Brown beef first in a skillet, then transfer everything to a slow cooker with 3 cups liquid. Cook on Low for 8-10 hours or High for 4-5 hours until beef is fork-tender. Results are equally delicious.