This recipe was adapted from Cooking Light's wildly popular Classic Slow Cooker Beef Stew to create a simple, speedy version of a comfort food favorite. As the original recipe notes, a nutty dark beer adds richness and depth to the stew, but be careful not to choose a beer that's super-hoppy; it will taste too bitter.


Read the full recipe after the video.

Recipe Summary

1 hr
25 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Press “Saute” on Instant Pot, and then press “adjust” to set it to “more” for a higher heat saute setting. Allow Instant Pot to heat for 3 minutes. 

  • Meanwhile, sprinkle beef evenly with 2 teaspoons of salt and 1 teaspoon pepper. Add 2 teaspoons oil to pot and about ⅓ of the beef. Cook 6 minutes, turning beef until browned on all sides. Remove beef from pot to a plate; repeat procedure twice with remaining oil and beef.  

  • Add onion and garlic to drippings in the Instant Pot and saute 4 minutes. Add beer, scraping the bottom of the pot to loosen browned bits. Stir in beef, potatoes, carrots, and 1 cup stock.  Add thyme, bay leaves, and remaining ½ teaspoon salt and ½ teaspoon pepper. Cover the pot and turn steam valve to the “sealing” position. Press “cancel” on the Instant Pot; press the “stew/meat” button and adjust time to 25 minutes.

  • When cooking process ends, carefully release the pressure valve.  Remove lid and press “cancel;” press “saute” and “adjust” until the light blinks on “normal” and return the stew to a simmer. Discard thyme and bay leaves. Stir in peas. Combine remaining stock and flour in small bowl and stir into the stew along with the mustard and vinegar. Top with parsley.