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Instant Pot Pumpkin Beef Stew
4.5 from 51 votes

Instant Pot Pumpkin Beef Stew

The Instant Pot Pumpkin Beef Stew combines tender beef chunks with pumpkin puree and a variety of vegetables for a hearty, autumn-inspired stew. Cooking in the Instant Pot speeds up tenderizing the beef and melding flavors while maintaining a rich, savory broth enriched by Worcestershire sauce. The inclusion of pumpkin adds a smooth texture and subtle sweetness, balancing the hearty meat and vegetables.

Servings: 4 servings
Calories: 675 kcal
Course: Soup

Ingredients

  • 1-1/2 pounds beef stew meat
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cups beef stock
  • 2 tablespoon Worcestershire sauce
  • 1 pound baby yellow potato 16 ounces, halved
  • 1 pumpkin puree 15 ounce can
  • 8 ounces mushroom sliced
  • 4 carrot ends trimmed, chunked, medium-sized
  • 4 cloves garlic minced
  • 1 yellow onion peeled, ends trimmed, diced, small
  • 2 cups peas frozen

Instructions

    Cup of Yum
  1. Add beef stew meat to a bowl.
  2. Mix together flour, kosher salt, and black pepper.
  3. Sprinkle flour mixture over the beef and toss to combine. You're not looking to fully cover the beef in flour just enough to help it brown up nicely.
  4. Add your Instant Pot to the saute setting and add in olive oil.
  5. When the oil is hot add in half you beef and cook until browned.
  6. Remove the cooked meat, add in a little extra oil if needed, and brown the second half of the meat.
  7. When all the meat is browned, add it all back to the pot, and pour in the beef stock.
  8. Using a wooden spatula scrape up all the lovely brown bits from the bottom of the Instant Pot.
  9. Turn the heat to the Instant Pot off.
  10. Stir in Worcestershire sauce, potatoes, pumpkin puree, mushrooms, carrots, garlic, and yellow onion.
  11. Stir to combine.
  12. Add the lid of the Instant Pot onto the pot, close it tightly, and make sure the vent is in the "seal" position.
  13. Set to manual, high pressure, 35 minutes.
  14. After the stew has come to pressure and cooked for 35 minutes allow it to natural release for 10 minutes.
  15. After 10 minutes of natural release, release it manually, remove the lid, and stir the stew.
  16. Add in frozen peas and allow them to warm through with the heat of the stew, about 2 minutes.
  17. Taste and season with additional kosher salt and black pepper if needed.

Nutrition Information

Serving 1g Calories 675kcal (34%) Carbohydrates 42g (14%) Protein 85g (170%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 12g (71%) Trans Fat 1g (50%) Cholesterol 225mg (75%) Sodium 1215mg (51%) Fiber 9g (36%) Sugar 12g (24%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 675

% Daily Value*

Serving 1g
Calories 675kcal 34%
Carbohydrates 42g 14%
Protein 85g 170%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 12g 71%
Trans Fat 1g 50%
Cholesterol 225mg 75%
Sodium 1215mg 51%
Fiber 9g 36%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.