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Instant Pot Beef Stew with Gnocchi
Prep Time
20 mins
Cook Time
1 hr

A quick and easy beef stew recipe made in the Instant Pot with tender beef, veggies and gnocchi in a rich and hearty gravy sauce.

Course: Main Course, Main Dish, Soup
Cuisine: American
Keyword: beef stew, comfort food, soup, stew
Author: Lauren
  • 1.5-2 lbs. beef stew meat, or beef chuck roast (approximately 1"-2" cubes)
  • Salt and pepper, to taste (~1-2tsp. each)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 cup yellow onion, diced (~1 small onion)
  • 2 cloves garlic, minced
  • 3-4 stalks celery, chopped
  • 1 tsp Italian Seasoning
  • 2 tbsp tomato paste
  • 1 tsp Better Than Bouillon - beef flavor (optional, but recommended)
  • 1/2 cup red wine (or Concord Grape Juice -if not using wine)
  • 3/4 cup low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 5-6 large carrots, cut into large pieces, or about 2 cups of whole baby carrots
  • (1) 14.5 ounce can of diced tomatoes (undrained)
  • 1 cup frozen peas
  • 1 package Gnocchi (cook according to package instructions)
  • 2 tbsp corn starch
  • 1/4 cup water

  1. Season the meat with salt and pepper. Turn the Instant Pot to “Sauté” and add 1T butter
    and 1T olive oil. Add in stew meat and sauté in batches until browned on all
    sides. (This step is optional, but recommended for the most flavor). Remove
    stew meat and set aside. (You can also sauté the meat in a separate pan, if

    (Note: If searing the beef in the Instant Pot, make sure to scrape up all the browned
    bits on the bottom of the pan when adding the liquid to the pot to avoid the
    ingredients burning on the bottom of the pan).

  2. Add remaining 1T of butter, 1T of olive oil, Italian seasoning, celery, and onions
    and sauté until onions and celery are softened, about 3-4 minutes. Stir in

  3. Stir in tomato paste and Better Than Bouillon (if using). Stir in red wine, scraping up
    any browned bites on the bottom of the pan, and reduce slightly, about 1-2
    minutes. Add in beef broth, Worcestershire sauce, and can of tomatoes with
    juices, stir to combine.

  4. Return meat to the Instant Pot and add carrots. Season with salt and pepper to taste, if
    needed. Stir ingredients to combine.

  5. Secure the lid and turn Instant Pot to “Stew/Meat” setting, pressure cook for 35 minutes. Allow the pressure cooker to do a natural release for 10 minutes.

  6. While the pressure cooking is naturally releasing, cook the gnocchi to package

  7. Release the remaining pressure and carefully remove the lid. Add in the cooked gnocchi,
    frozen peas and corn starch slurry and simmer using the “Sauté” setting for 5
    minutes until the peas are warmed through and the sauce has thickened.

  8. Serve with warmed crusty bread on the side.


Recipe Notes

This recipe can be made with potatoes instead of gnocchi if preferred. If using potatoes instead of gnocchi, add 1 lb. of halved or quartered (if large) Yukon gold potatoes when adding the carrots to the Instant Pot