Weight Watchers Instant Pot Beef Stew is one of the best meals, especially during the winter months! It is cold here right now, and I love the smell of soup cooking!! Finding delicious Weight Watchers recipes that also double as comfort foods is a big win for me.
Weight Watchers Instant Pot Beef Stew
Do you use your electric pressure cooker to make a lot of Weight Watchers-friendly meals? It is a big time-saver for me. I like that you can just throw all the ingredients into the pot and make this soup without much hassle.
Ingredients for Weight Watchers Instant Pot Beef Stew
- beef cubes
- Salt and pepper
- Olive oil
- beef broth
- dried oregano
- bay leaf
- cloves garlic
- tomato sauce
- carrots
- onion
- celery
- corn
- red potatoes
How to Make Instant Pot Beef Stew
I left the skins on the red potatoes, but if you prefer, you can peel them before dicing.
Click Sauté on the Instant Pot
Follow by the carrots, celery, salt, and pepper and sauté for another 4 to 5 minutes.
Turn off Sauté and add the rest of the ingredients into the Instant Pot.
Hit the Manual button and 17 minutes and let it release naturally. My pot took about 25-30 minutes to do this process. I prefer my meat to be really tender. You can add more time if desired to ensure the meat is nice and tender!
Weight Watchers Points
This delicious Weight Watchers Instant Pot Beef Stew serves eight and is only 3 points per cup on the myWW Blue and Purple plans. There are 4 points for the Green plan. What a yummy, warm dinner! I figured the recipe using lean beef chuck roast for stew meat. Different cuts of meat could calculate a littler higher.
On the current Weight Watchers Program (2023), it is 4 points per serving. A serving is one cup.
If you don’t have an electric pressure cooker
Be sure to check out my Weight Watchers Instant Pot Potato and Shrimp Soup and Weight Watchers Instant Pot Jerk Chicken Soup for more yum.
- 1 lb lean beef cubes
- Salt and pepper to taste
- 1 teaspoon Olive oil
- 3 cups beef broth
- ½ teaspoon of dried oregano
- 1 bay leaf
- 2 cloves garlic minced
- 1 15 ounce can tomato sauce
- 1 cup carrots chopped
- 1 medium onion chopped
- 1 cup celery chopped
- 1 cup corn frozen, fresh or canned–drained
- 1.5 cups red potatoes cubed with skins on or off
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Click Sauté on the Instant Pot and add Olive oil, garlic, onions, dried oregano, and meat and brown meat for about 4 minutes.
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Follow by the carrots, celery, salt and pepper and sauté for another 4 to 5 minutes.
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Turn off Sauté and add the rest of the ingredients into the Instant Pot.
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Hit the Manual button and 17 minutes and let it release naturally. My pot took about 25-30 minutes to do this process. I prefer my meat to be really tender. You can add more time if desired to make sure the meat is nice and tender!
You can make this in a slow cooker too. Just add all the ingredients and cook on low for 8 hours or until meat is really tender.
This recipe serves around 8 and is only 3 points per serving on the myWW Blue and Purple plans and is 4 points on the Green plan.
On the current Weight Watchers Program (2023), it is 4 points per serving. A serving is one cup.
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The flavours of this are really good, but the potatoes and carrots came out mushy and overcooked. I’d probably find a way to add them later in the cooking, or to vent the stew after 10-15 minutesinstead of letting it vent on its own.
Made this the other night. Very delicious and great leftovers.
My husband is not a big fan o tomatoey dishes. Could I leave out the tomato sauce? Or even substitute something.
Any suggestions for thickening this up? Great flavor!
You could make a slurry with some cornstarch…
This stew is delicious! I love my Instant Pot, and having one more easy and reliable recipe for it is a bonus. It will also help me stay on track, with so much flavor and satisfaction for so few points.