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Instant Pot 3-Item Beef Stew–the fastest, easiest beef stew recipe around! With only 3 ingredients you’ll be surprised at how tasty this soup is!
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot 3-Item Beef Stew
I was skeptical that this 3 ingredient recipe for beef stew would be any good. I mean how could it have enough flavor? I was happily surprised because it was really tasty and I loved it! I’ve been a little under the weather and this warm and comforting soup warmed me right up and made me feel better. Plus it is so easy to make even if you’re sick you can muster enough energy to put it together. I served it with cornbread but it would also be amazing with French bread or the most delicious Amish White Bread.
What are the ingredients for beef stew?
With only 3 main ingredients this stew comes together super fast!
- Lean ground beef–you could also use ground turkey
- V-8 vegetable juice–I like V8 over tomato juice because it has more variety in the taste and more vegetables
- A package of frozen mixed vegetables–the package I picked up had peas, corn, carrots and green beans in it
- Salt and pepper–I like to lightly salt and pepper the beef
How to make the recipe
You can make this in the Instant Pot or the slow cooker or on the stove! You choose the method:
Instant Pot Instructions:
- Brown the beef: Turn Instant Pot to saute setting. When the display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir a pinch of kosher salt and pepper into the meat.
- Pour in the V-8 and scrape bottom of pot so that nothing is sticking.
- Dump in the frozen vegetables.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5-10 minutes then move valve to venting. Remove the lid.
- Serve: Stir. Ladle into bowls and serve.
Slow Cooker Instructions:
- Brown the beef: Heat a pan over medium high heat. Add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir a pinch of kosher salt and pepper into the meat. Add into the slow cooker.
- Add in the V-8 and frozen vegetables.
- Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Serve: Stir. Ladle into bowls and serve.
Stove Instructions:
- Brown the beef: Heat a dutch oven over medium high heat. Add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir a pinch of kosher salt and pepper into the meat.
- Add in the V8 and the vegetables.
- Simmer: Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Serve: Stir. Ladle into bowls and serve.
Tips/Suggestions
- If you’re a fan of spice try using the spicy hot V-8 variety.
- While this recipe has only 3 main ingredients you can also get creative and add in more ingredients like cubed potatoes, different vegetables like onions, Worcestershire sauce, seasonings etc.
- You can also make this stew with beef stew meat instead of ground beef. Do not add in the vegetables at the beginning of the cook time. Pressure cook for 20 minutes with a quick release then add in the vegetables and pressure cook for 1 more minute with a natural pressure release.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot with no changes.
- You can double the recipe in the 6 or 8 quart pot. Double ingredients and keep the same cooking time.
- You can easily freeze the leftovers of this soup in an airtight container for up to 3 months. Reheat it over low heat in a pot on the stove, stirring every few minutes.
- This recipe is gluten-free and dairy-free!
- To lower the amount of sodium in this soup use the low sodium variety of V-8.
Why do you use the soup button?
For soups and stews I like to use the soup button on the Instant Pot because it comes to more of a gentle simmer rather than a rolling boil. This helps broths in soups stay clear. If you don’t have a soup button you can just use the manual or pressure cook button.
More Beef Soup Recipes…
Instant Pot Texas Cowboy Soup
Instant Pot Unstuffed Cabbage Soup
Instant Pot Cowboy Soup
Instant Pot Nana’s Beef Stew
Instant Pot Booyah
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.?Use the filterto find exactly what you are looking for.
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Instant Pot 3 Item Beef Stew
- Author: 365 Days of Slow and Pressure Cooking
- Prep Time: 10 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 11 minutes
- Yield: 4–6 servings 1x
Description
The fastest, easiest beef stew recipe around! With only 3 ingredients you’ll be surprised at how tasty this soup is!
Ingredients
Scale
- 1 pound lean ground beef
- 4 cups V-8 vegetable juice
- 1 (12 oz) package frozen mixed vegetables
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When the display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir a pinch of kosher salt and pepper into the meat.
- Pour in the V-8 and scrape bottom of pot so that nothing is sticking.
- Dump in the frozen vegetables.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 1 minute. When time is up let pot sit for 5-10 minutes then move valve to venting. Remove the lid.
- Stir. Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break it up. Brown for about 5 minutes. Drain off excess grease. Stir a pinch of kosher salt and pepper into the meat. Add into the slow cooker.
- Add in the V-8 and frozen vegetables.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- Stir. Ladle into bowls and serve.
- Category: Beef
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
