Instant Pot Beef Sweet Potato Stew

Surprise, surprise, another Instant Pot soup recipe. But truly, this is my new favorite! There is nothing more comforting than a hot bowl of beef stew in the winter. 

There are a few reasons why this is my favorite beef stew ever. The first is sweet potatoes! I am very passionate about my love of sweet potatoes. If you’re even an acquaintance of mine, you probably know this about me because I talk about them so frequently. I love all potatoes (who doesn’t?), but I just think sweet potatoes add so much more flavor. Also, sweet potatoes are a little bit more nutritious than white potatoes. 

Secondly, the beef chunks become so tender after cooking in the Instant Pot, they truly melt in your mouth. I use “Beef Choice Basic Stew Meat.” That’s what the package says. It’s the beef that’s already cut into chunks. If you’re partial to a certain cut of beef, just use what you want.

This stew has a LOT of vegetables, which I love, but if there’s a vegetable you don’t like, just omit it. It’s not a big deal. That’s the biggest difference between cooking and baking. You absolutely cannot omit ingredients from a pastry recipe and expect the same results.

Instant Pot Beef Sweet Potato Stew

Ingredients

• 2 pounds beef choice basic stew meat, or other cut of beef cut into 1.5-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium yellow onion (about 1 cup), chopped
• 1 large carrot (about 1/2 cup), chopped
• 1 celery stalk (about 1/2 cup), chopped
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 5 Tablespoons tomato paste
• 1/4 cup Worcestershire sauce
• 2 Tablespoons Italian seasoning
• 1 teaspoon sweet paprika
• 2 bay leaves
• 4 cups beef stock
• 2 pounds sweet potatoes, peeled and cut into 1.5-inch cubes
• 12 ounces frozen peas
• Freshly chopped parsley (optional)

Directions

1. Turn on the Instant Pot to the sauté setting and add 1 tablespoon of olive oil. 
2. Season the beef with salt and pepper and add in a single layer to the bottom of the Instant Pot. Do not overcrowd the pot. You’ll probably have to work in several batches.
3. Let the beef brown for 2 to 3 minutes before flipping the beef chunks to the other side.
4. Once the beef chunks are browned, remove from the Instant Pot and place on a large plate.
5. Add the onion and carrot to Instant Pot and saute for several minutes.
6. Add the celery, mushrooms, and garlic, and continue to saute for about 30 seconds.
7. Add tomato paste, Worcestershire sauce, Italian seasoning, paprika, and bay leave to the Instant Pot and mix with vegetables until combined.
8. Add beef stock and stir, making sure to scrape along the bottom to remove any brown bits stuck to the bottom of the pot.
9. Add sweet potatoes before closing and sealing the lid.
10. Cook on high pressure for 25 minutes with a natural release after it finishes cooking.
11. Remove the lid and stir in the peas. While stirring stew, carefully remove bay leaves.
12. Garnish stew with parsley. Serve on its own or with egg noodles or mashed potatoes.

Recipe adapted from With Peanut Butter on Top