Instant Pot Beef Roman Stew

Instant Pot Beef Roman Stew

I’ve been making a really nice beef stew for several years, and it takes a really long time to cook it right. So, I got the idea I should convert it over to the Instant Pot. It’s a delicious stew that is packed with beef, tomato, carrots, and beans called Instant Pot Beef Roman Stew.

I will tell you that unless you do a good amount of prep work in the morning, be ready to invest a little bit over an hour with this stew. It’s definitely worth it, but this is not something I would come home to whip up from scratch after work. However, the leftovers are delightful so this is something that could definitely be made on the weekend for later in the week.

I purchased some beef sirloin as I am still getting to know my Instant Pot, and wanted to play it safe instead of opting for a cheaper cut of meat. This is a dependable cut of meat that will turn out tender each time you cook, which can allow you to work on technique.

instant pot beef roman stew

Trim the excess fat from the sirloin, and cut into generous one-inch cubes. Dust the cubes with salt, pepper, garlic powder, and flour. You can do this on the cutting board, or in a plastic bag. I prepared a double portion of this recipe, so I used the plastic bag.

instant pot beef roman stew

Brown the meat either in the Instant Pot or in a pan on the stove in olive oil and unsalted butter. Set aside to a plate, and brown the meat in batches.

instant pot beef roman stew

Chop one large onion, and a few carrots. Slice the celery and mushrooms. Once you are done browning the meat add the onions, carrots, and celery to the pan. Salt and pepper to taste and saute until softened. Note the carrots will not soften, but this step will add a little layer of flavor to them. Add the mushrooms, and garlic then cook for a few minutes more.

*Note: When cutting the carrots, cut them into nice sizeable chunks that may not be the same length but are the same mass. This will ensure even cooking, and also that they do not dissolve in the cooking process. 

instant pot beef roman stew

Deglaze the pan with your favorite red wine, I used Pinot Noir. Cook reducing the wine by half before adding to the pan the diced tomatoes and tomato paste. Add a pinch of sugar, and cook for about five minutes.

instant pot beef roman stew

Like I said  as I was making a double batch, I used a pan so I had to add my beef and vegetable mixture to the Instant Pot, but if you are using the Instant Pot add the beef in along with the unsalted beef broth. Stir together until combined. Add the oregano, ground thyme, salt, and pepper.

instant pot beef roman stew

Close the Instant Pot, and set to the Meat/Stew setting for 35 minutes. Once this is done do a 10 natural pressure release according to your manufacturers directions.

Remove the lid, and set to the saute setting. Add the dark red kidney beans to the stew. Prepare a cornstarch slurry by combining the cornstarch with some water. Cook for about five additional minutes until stew has thickened and beans have warmed up. Serve with a crusty bread, over rice, or over noodles. Enjoy your Instant Pot Beef Roman Stew!

instant pot beef roman stew

instant pot beef roman stew

Instant Pot Beef Roman Stew

A filling and delightful stew that your family will love! 
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings
Calories: 153kcal
Author: Tina


  • 2 pounds sirloin trimmed, one-inch cubes
  • 1/4 cup flour for dusting
  • Salt, pepper, and garlic powder for dusting
  • 1 onion chopped
  • 2-3 carrots peeled and sliced
  • 2 celery sliced
  • 8 ounces mushroom sliced
  • 1 tbsp garlic minced
  • 1/2 cup red wine your favorite
  • 14.5 ounces diced tomatoes with juice
  • 1 1/2 tbsp tomato paste
  • Pinch of sugar
  • 1/2 tsp oregano
  • 1/2 tsp ground thyme
  • Salt and pepper to taste
  • 4 cups unsalted beef broth
  • 2 tbsp cornstarch
  • 1/2 cup water
  • 15.5 dark red kidney beans drained and rinsed


  • Trim beef of excess fat, and cut into generous one-inch cubes. Pat beef dry as well as possible then dust with salt, pepper, garlic powder, and flour. 
  • Preheat the Instant Pot to the saute setting or preheat a medium pan on the stovetop. Brown the beef in batches and remove to a plate. 
  • Add the onions, carrots, and celery to the Instant Pot or pan to saute for 5-7 or until softened. Salt and pepper to taste. Note the carrots will not soften. Add the mushrooms and garlic and cook an additional 3 minutes. 
  • Add the wine to the Instant Pot or pan and deglaze. Cook until the wine is reduced by about half. Add the tomatoes, tomato paste, and pinch of sugar. 
  • Combine all ingredients into the Instant Pot, and add the unsalted beef broth. Add oregano, ground thyme, salt, and pepper.
  • Place the lid onto the Instant Pot and lock into place. Choose the Meat/Stew setting and set for 35 minutes. Once done do a 10-minute natural pressure release according to your manufacturers directions. 
  • Open the lid, and set the Instant Pot to the saute setting. Add the beans to the stew. Combine the cornstarch and water together in a small bowl then add to the Instant Pot until you have reached your desired thickness. Cook for an additional five minutes. 
  • Can be stored for up to one week in airtight container. Serve with a crusty bread, over rice, or over noodles.


Serving: 1serving | Calories: 153kcal | Carbohydrates: 8g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 219mg | Potassium: 627mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 2mg
Tried this recipe?Mention @MondayisMeatloaf or tag #mondayismeatloaf! I would love to see your amazing creations!

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18 thoughts on “Instant Pot Beef Roman Stew”

  • This looks amazing. I really love it because I work all week and like to do my meal prep on the weekends and can’t wait to make it this weekend for lunch next week. Thanks for this amazing recipe!

    • That’s one of the great reasons why I love this stew so much, it always tastes better the next day! 🙂

  • no idea what this pot is or does but this sure does look great. I wish I had room for all those appliances. I have an air fryer still in the box no place to put.. LOL but this Roman Stew sounds great .. maybe someday.. sigh

    • Thanks! I know I’m glad I found room for the Instant Pot! It’s been pretty wonderful so far!

  • Stew has got to be one of my favourite comfort foods. This sounds delicious. I don’t have an Instant Pot, but I so have a regular pressure cooker. I will experiment with is and see how it turns out.

  • Talk about comfort food!! Sure sounds yummy and I’m sure the effort is well worth the results you get. This is a perfect cool weather food. I don’t have an Insta-pot but I do have a slow cooker. Sometimes we just take the time and let our Dutch Oven do the work. This is certainly a recipe to save.

    • It’s definitely a keeper! I made it for many years in my Dutch Oven But love the time savings with the Instant Pot.

  • Oh this is super cool. I love the idea of using an instant pot for this beef. I love beef made the instant pot and pressure cooker because it really becomes so tender but still so juicy. Love the flavor you have going in this recipe.

  • This beef stew looks amazing! I love that you can prep everything before hand and let the Instant Pot do all the work. Just got one of these super appliances and cannot wait to try your recipe

  • In my family we all love a good stew. It’s perfect comfort meal so satisfying and super healthy. That’s why we all love it. This recipe I just must try. Sounds so flavourful and so delicious. Meat looks super tender. Just yum!

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