Tuesday, January 23, 2018

Instant Pot Belgian Ale Beef Stew

Instant Pot Belgian Ale Beef Stew yields meltingly tender beef in a rich, flavorful broth loaded with tasty vegetables and herbs it's ready in less than an hour. It is an easy recipe, perfect for the novice pressure cooker user! 

Did you get an Instant Pot for Christmas? If you’re anything like me, you unpacked your new pressure cooker for the first time and were completely intimidated. I didn’t have any experience with pressure cooking whatsoever and I was a little afraid that I would blow up my kitchen.

I’m Jacqueline, and I blog over at Go Go Go Gourmet- my mantra is all about “less effort, more taste,” and I have definitely achieved that with this incredibly simple, but absolutely delicious pasta dish that is a guaranteed family dinnertime hit. I’m so happy to be bringing my recipe philosophy over to my friends Donna and Chad here at TSRI!

I bought my Instant Pot on Amazon Prime Day, but I have completely fallen in love with this machine. My husband and I have decided that the slogan for the Instant Pot should be “slow cooking, made fast.”

I get amazing results from pressure cooking in my Instant Pot, and in some cases, even better than I get in my slow cooker! I love that it takes out my most common slow cooker mistake- forgetting to get it started in the morning!

Once you get over the initial learning curve and troubleshoot your first few mistakes, you’ll be good to go. I’ve made the most amazing Beef Stew Pasta dish all in my Instant Pot!


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  • I do not recommend using beef stew meat.  It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!
  • Use a darker Belgian Ale- it adds a more robust flavor than a white or pale ale, for example. 
  • If you have trouble with your cooker coming up to pressure, check out this post. Until you get the hang of what to check, it’s a great place to start. The only thing on that list that I have found out the hard way- make sure there is no liquid in the ring on the actual Instant Pot where the lid sits!


  • Instant PotThis is the one that I have. There are a few different sizes, but the 6 Qt has been sufficient for everything that I have done so far. If you have a huge family, maybe go for the 8 Qt. 
  • Garlic Press-One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!

With love from our simple kitchen to yours. 

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Yield: 8-10

Instant Pot Belgian Ale Beef Stew

Instant Pot Belgian Ale Beef Stew yields meltingly tender beef in a rich, flavorful broth loaded with tasty vegetables and herbs it's ready in less than an house. It is an easy recipe, perfect for the novice pressure cooker user!
prep time: 10 minscook time: 50 minstotal time: 60 mins


  • 1-2 tablespoons olive oil
  • 1 1/2 - 2 pounds chuck roast, cut into 1” cubes
  • 2 tablespoons steak seasoning
  • 1/3 cup all-purpose flour
  • 1 (12 ounce) bottle Belgian Ale
  • 4 carrots, peeled and cut into 1” lengths
  • 5 stalks celery, cut into 1” lengths
  • 1 large onion, cut into 8 wedges
  • 3 cloves garlic, minced
  • 1 package beefy onion soup mix
  • 2 cups beef stock
  • 1 tablespoon Better than Bouillon Beef Base
  • 3 springs rosemary
  • 1 packet beef gravy mix (optional)


  1. Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
  2. Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
  3. Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
  4. Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
  5. After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.


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  1. This sounds delicious! I have not yet used my instapot so I am try to figure it all out. I have the 8 quart model. Would I be able to make a double batch of this? Would it work in an 8 quart? Thank you:)

    1. This recipe was made in the 6 quart, we have not tested it as a double batch in the 8 quart. Give it a go and let us know. Enjoy!

  2. This was my first recipe that I tried in my new 8 qt. Instapot. I was a little hesitant and proceeded very cautiously. The stew came out very tender, and the gravy was delicious. I made it again for a neighbor. This recipe is a keeper.

    1. Holli@TheSlowRoastedItalianJanuary 29, 2018 at 2:18 PM

      Awesome!! We are so happy you enjoyed it!!

    2. Thank you so much for your help! So did you try a doubled recipe (doubling all the ingredients) or did you just make a single recipe as stated in the original recipe? I am just trying to figure out if a doubled recipe would work in the 8 quart pot or not and if I would still use the same timing or if it would have to be adjusted due to the ingredients being doubled? Also, what kind / brand of Ale did you use?
      Thanks! 😊


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