You can make a hearty and delicious Instant Pot Frozen Beef Stew in under an hour using frozen stew meat and fresh vegetables. This recipe is so easy to make and perfect for a weeknight meal.
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Why I Love this Instant Pot Frozen Beef Stew
- I love this Instant Pot Beef Stew because you can use frozen or thawed beef, fresh vegetables, and a mixture of herbs and spices that make this stew irresistible, just like my Easy Cioppino Seafood Soup.
- I also love that you can use a pre-made seasoning packet for ease, or use your spice cabinet at home which probably has most of the needed ingredients.
- Another great thing about this stew recipe is that it is kid-friendly so it's the perfect weeknight meal and can be put together in just under an hour, just like my Chunky Chicken Tortilla Soup.
Key Ingredients For This Recipe
- Knorr vegetable recipe mix packet (or seasoning mix found in recipe card) - This mix of dried vegetables and seasoning is a game changer for busy nights. If you can't find it, you can use your own spices using my suggestion below.
- Beef stew meat - Beef stew meat is usually less expensive than a large but of beef, goes on sale often, and freezes easily. The best part about this recipe is you can use the beef straight from the freezer, no thaw time!
- Beef broth- Beef broth adds more beef flavor and creates a nice liquid base for this stew. You can use regular or low-sodium broth.
- Fresh vegetables like carrots, celery, onions, potatoes, etc. YOu can also use frozen vegetables but they won't have quite the same texture when pressure cooked.
How to make Instant Pot Stew from Frozen Beef
Cook the beef first: Place the frozen stew meat and 1 cup of beef stock in the Instant Pot and pressure cook on high for 28 minutes. Allow the steam to release naturally.
Add the rest of the ingredients and cook again: Add the Knorr Vegetable Mix, prepared vegetables, and 1 more cup of beef stock. Pressure cook on high for 4 minutes, quick-release the steam, season with pepper if desired, and serve.
What is Knorr Vegetable Recipe Mix?
Knorr Vegetable Recipe Mix is a premade mix usually found in the soup or dip aisle in your grocery store. It has a ton of vegetables like carrots, onions, tomatoes, celery root, leeks, cabbage, cauliflower, green peas, and potatoes.
It pretty much has all of the seasoning and flavor you need to make a delicious stew. I always have a packet or two in my pantry for emergency dinners or a quick sip to take to a gathering.
Vegetable Mix Substitution
The vegetable mix mentioned above is very convenient but sometimes it can be hard to find or you may just not have it on hand. If that's the case try this mix of spices from the pantry instead.
If you don't have everything on the list, that's ok. Use what you have and what you like, your beef stew will still turn out great!
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon ground (dried) turmeric or paprika
- 1 teaspoon dried dill
- 1 teaspoon ground black pepper
- ¼ teaspoon celery seeds
- 1 tablespoon kosher salt
Recipe FAQs
Yes, you can make this stew with unfrozen meat. All you need to do is cut down the meat pressure cooking time to 20 minutes instead of 28 minutes. Follow the rest of the recipe as written and you will have a delicious stew in no time!
Yes, you can make this beef stew in the slow cooker. That's how I used to make this stew before I got my Instant Pot! There are a few small changes to the recipe below:
-Use meat that has been completely thawed before cooking.
-You do not need to add beef stock to the slow cooker because the water from the beef and the vegetables will cook out and create a nice broth. You can always add stock at the end of cooking, but I would wait until the stew has fully cooked.
-Place all the ingredients (minus the beef stock) in the slow cooker and cook on low for 6-8 hours.
I used carrots, celery, onion, and potatoes because that was what I had on hand. Some other vegetables that would be delicious in this stew are turnips, parsnips, mushrooms, garlic, kale, and more!
This Instant Pot Beef Stew is really good right out of the Instant Pot or slow cooker. However, you could add fresh herbs to the top like parsley, oregano, or chives. I also like to serve mine with a dollop of sour cream. It adds a nice creaminess to the stew and also helps cool the stew off a bit since it's nice and hot when served.
This Instant Pot Beef Stew can be stored covered in the fridge for up to 5 days. I would not recommend freezing this recipe because of the potatoes.
If you get a chance to make this Instant Pot Frozen Beef Stew, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Instant Pot Frozen Beef Stew
Ingredients
- 1 pound stew meat, cut into bite-sized pieces
- 2 cups beef broth (can sub vegetable broth)
- 1 packet Knorr vegetable recipe mix (or make your own spice mix, recipe in the notes)
- ¾ cup carrots, peeled and cubed
- ¾ cup celery, diced
- ½ medium onion, diced
- ¾ cup red potatoes, cubed
- freshly ground pepper
Instructions
- Place the frozen stew meat and 1 cup of beef stock in the Instant Pot and pressure cook on high for 28 minutes. Allow the steam to release naturally, mine took 18 minutes (don't skip this step or your meat will be tough).
- Once the steam pin drops, carefully remove the lid and our in the Knorr Vegetable Mix.
- Add the prepared vegetables and 1 more cup of beef stock. Place the lid back on the pressure cooker and ensure the steam valve is closed. Pressure cook on high again for 4 minutes. This time you can carefully quick-release the steam. Add pepper if you would like, there is no need to add additional salt since it's in the broth and vegetable dip mix.
- Add any toppings of choice and serve immediately.
Notes
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon ground (dried) turmeric or paprika
- 1 teaspoon dried dill
- 1 teaspoon ground black pepper
- ¼ teaspoon celery seeds
- 1 tablespoon kosher salt
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
MaryAnn Catalano says
Made this for dinner tonight It was so delicious Thank you MaryAnn
Emily says
You are so welcome, I’m glad you liked it 😊
Krista says
I have 2.7 lbs of frozen stew meat. How do I adjust the cooking time?
Emily says
Hi Krista, I have not personally tried 2.7 pounds, however I would recommend adding 10 minutes to the cook time and checking it for internal temperature (160F°) when done. I would also double the amount of liquid. Enjoy!
Amy says
If I want to double this recipe, do I also double the time?
Emily says
Hi Amy, no, the time stay the same. Enjoy!
Amy says
Thank you so much!!
Jules says
I just made this for lunch today. It was very easy to make. I also made the homemade seasoning because I didn’t have a packet of Knorr.
Fuerst, the timing for all of the cooking worked out great. My beef was tender and the vegetables were not overcooked after the second pressure cooking with quick release. I made sure to use natural pressure release with the first cook and then Quick release with a second and that seem to work out well.
Second, the seasoning, although tasty, was incredibly salty. I think a couple of teaspoons of the homemade seasoning is all that’s needed. I wasn’t able to eat much of the broth because of the salt content.
And finally, I didn’t do it but I think you could easily use a cornstarch slurry to thicken the broth into a gravy if you would prefer it thicker versus broth like.
Emily says
Hi Jules, thanks for trying the recipe and for the feedback. Sorry to hear it was too salty for you. Did you use kosher salt or regular table salt? Sometimes that makes a difference. Also, thanks for the idea of a slurry to thicken the broth, another great way to make a hearty and satisfying meal.😊
Laura says
I want to make this! I don't keep celery seeds in my pantry, and rarely have fresh celery, but recently purchased celery powder to have on hand when a recipe calls for celery. How much of the powder would you use in lieu of the celery seeds?
Emily says
Hi Laura, the celery seeds are for the herb mix if you don't find the ready made package. You can substitute the celery powder in place of the celery seed at a 1:1 ratio. Enjoy!
Tanya says
This has become my go-to stew recipe! I've made it with both frozen and thawed beef, and it comes out perfectly every time. I've also made it with the Knorr mix and with the diy spice mix and we enjoy it with the diy mix hands down. The dill in it is amazing. One thing I have changed is that I only put in about 1tsp of salt, and that makes it perfectly salted in my opinion. This meal is in the top 5 that my kids ask for regularly.
Emily says
Tanya, you just made my day! I'm so glad your family loves this recipe, it is so great to have a recipe like that in your back pocket for sure. Great advice for the salt too! Enjoy 😁
Gail Whitton says
I also had the “food burn” signal come on after adding seasoning and vegetables. After 2 attempts, had to finish cooking on the stove. Wonder what the IP didn’t like?
Emily says
Hi Gail, sorry it didn't quite work out for you. The "food burn" usually comes up when there isn't enough liquid or something is stuck to the bottom of the pot. If you get this again, stir all of the ingredients well and make sure to scrape the bottom of the pot for any stuck on bits. Add about 1/2 cup more stock and you should be good to go!
Jacqueline says
A tablespoon of salt? I see sodium count is over 2000 mg, is this correct? Thanks
Emily says
Hi, yes the nutrition info was created using an online calculator. The sodium count is high in the vegetable mix or if you season it on your own using the ratios in the recipe. Of course, you can reduce the amount of salt you use.
KP says
Was in a dash to find a recipe using frozen stew meat and found your recipe. It was really good! I made the seasoning pack since I didn't have the Knorr and it was so easy. Thanks for a great recipe!
Emily says
Yay! Thanks for letting me know. I'm so glad you found and liked this recipe, it's one of my go-to's on busy nights.😀
Leigh says
Do you have any substitutes for the Knorr seasoning mix?
Can’t wait to try this recipe!
Emily says
Leigh, I think you could make a mix similar to the Knorr version by using a combination of these spices:
1 teaspoon garlic powder
1 teaspoon dried minced onion
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon ground (dried) turmeric
1 teaspoon dried dill
1 teaspoon ground black pepper
1/4 tsp celery seeds
1 tablespoon salt
You may not have all of them (or like all of them) so you can decide what works for you. Start small since you can always add more but you can't take it out. Enjoy!
Mihaela|https://theworldisanoyster.com/ says
Such a hearty looking meal, perfect for an easy dinner! I haven't made one in ages, thanks for reminding me:))
Emily says
I love easy meals that fill you up! I hope you try this one!
Cindy Mom the Lunch Lady says
Seeing all the instant pot recipes lately and now your delicious stew, makes me want to go out and buy one! Yum!!!
Emily says
I resisted for a while but now I don't know how I would live without it!!😁