Best Ever Instant Pot Beef Stew - This mouthwatering and easy to make Instant Pot Beef Stew is sure to become one of your favorite ever Instant Pot recipes! Tender beef is simmered in a super flavorful and hearty broth that's packed with veggies!
Well, you guys, it is way past time for me to post another Instant Pot recipe! What better way to kick off comfort food season with a quick and easy beef stew? This tastes so amazing like it's been simmering away for hours, but it really takes less than an hour and most of the foot work is done by our magical friend, the Instant Pot!
The last time we talked Instant Pot here, we talked about how I was liking it, and my first experiences. Well, I LOVE it and I'm completely addicted to the thing! I have a feeling it will be getting regular use year round because it's almost always the fastest way to get dinner on the table, and it will keep me from having to heat up my oven once that scorching summer heat comes back!
If you haven't seen my first two Instant Pot recipes, you must check them out! Everyone is loving this Instant Pot Chicken and Rice, and my Instant Pot Spaghetti and my Instant Pot Country Style ribs!
So, this beef stew recipe makes exactly enough to serve four people. Sometimes I can give or take a little on serving size, but this came out just right for four.
The good news is, there was plenty of room in my Instant Pot should I have wanted to double this recipe! It's so tasty, and I think everyone likes stew so I'd gladly double this and serve it to company! Another win with stew is that it's relatively cheap to make.
TIPS FOR SUCCESS WITH INSTANT POT BEEF STEW:
- Sear the meat first as directed in the recipe! Taking the quick stepto sear the meat instead of just tossing everything it produces a much more flavorful stew.
- Natural release for the best results. It's best to always natural release anyway when you have really hot boiling liquids like this. I also prefer the natural method for the best texture in the meat.
- Don't let this cool before adding the cornstarch/water. You want to add the cornstarch and cold water mixture while the stew is still nice and piping hot for the best thickening. If you like your stew extra thick, you can double the cornstarch mixture.
Instant Pot Beef Stew
- 1 ½ Pounds Beef Stew Meat
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Italian Seasoning
- 2 Tablespoons Worcestershire Sauce
- 3 Cloves Garlic, Minced
- 1 Large Onion, Chopped
- 1 16 Ounce Bag Baby Carrots, Cut Into Slices
- 1 Pound Potatoes, Cubed
- 2 ½ Cups Beef Broth
- 1 10 Ounce Can Tomato Sauce
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
- Cook the meat until Browned on all sides.
- Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
- Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
- Close the lid and steam valve on the instant pot.
- Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
Made it as the recipe states . Tasty however a little too much tomatoe sauce prefer a beefier taste personally.
The tomato sauce was throwing my taste buds off from my grandmothers recipe. I would sub in real tomatoes next time instead. Very good recipe my kids loved. I love parsnips in beef stew so sub in those for me next time. Lol
Very good except the corn starch and water mixture didn't thicken the stew.
Delicious. I double the meat and use chuck. I triple the tomato sauce because I double the meat. lol. This is fab. My daughter is making this right now. The store should cut the meat for you if you ask. I saute the chuck for 20 minutes. This is so so good.
First time making this stew in the instant pot. This recipes is great. Highly recommend.
Joel Soukup says
Made the recipe as written and had great results. Served it with a little grated parm, crusty bread, and a nice bottle of Malbec. Perfect for a cold winter night in New England.
Gina Giangrosso says
Made this a few times now and really my whole family loved it! Last night, I didn't have onion but I used celery.. and didn't have tomato sauce.. but I had paste... so I mixed that up with a bit of water.... and TA DA!!! Your recipe is a little soupy so I used a tad less liquid.. and a bit more cornstarch. I really love the flavors. Thank you!!
Good beef stew. Broth is more like minestrone soup. We added celery, mushrooms and bok choy cooked meat in instant pot . Followed recipe and it came out great. Hoping for more of beef broth flavor but it was a hit with my family. Served with garlic bread and salad. Nice soup.
Fabulous!!! Just follow this recipe and it is delicious!!!! It makes a lot, so be hungry!
Peter Farrell says
I used 15oz can of diced tomatoes and some tomato paste in place of tomato sauce and Sauteed veggies . I also added some celery because I had it. Definitely need to thicken sauce. Best bet stew I have ever made. Thanks
Wanda Lista says
I cook everything but the carrots and potatoes. After 30 minutes I add them and cook an additional ten minutes. Potatoes and carrots aren’t mushy.
Excellent idea. I also cooked my carrots 🥕 separately because I like them on the firm side. The potatoes did fine in the InstantPot. This recipe is so good.
Fantastic! Great for a rainy, freezing winter’s day. We are iced in today and I only had Minced Garlic and I added a little too much but it was still amazing. I used a Chuck Roast we had in the fridge and little baby red potatoes. I left the baby carrots whole because I just didn’t have the energy to bother cutting them. I only had a 15 oz can of Tomato Sauce and just kinda eyeballed what 10 oz would have been. Paired that with some homemade Split Rolls and it hit the spot. Maybe not exactly as listed but my husband is really picky and he still liked it.
Thirty five minutes is way too long to cook the veggies. I reduced the time to eighteen minutes and they were still very soft. I used an 8 ounce can of tomato sauce and found the cornstarch to be unnecessary.
I've made this before, delicious 😋. Question, if I double batch the recipe, can I freeze half with the potatoes already cooked? Thanks
3.5 stars, but could be 5 if it wasn't for the overcooked veggies. The taste of this stew was very good, however, my potatoes were overcooked...anyone else have that problem? And how can I prevent that from happening again? Cook it in two batches?
I hold off on adding the veggies until after the meat has cooked by itself for 20-30 minutes on the stew setting. Once this is complete, I add the carrots and potatoes and put everything back on for another 15 minutes. I find that the meat is super tender this way and the veggies don't overcook.
Hi. I myself do the same thing with my roasts etc in my instant pot. I add my potatoes and carrots at the end and do 4 minutes high pressure and I instant release. Turn out perfect every time.
What kind of potatoes did you use? For this recipe use yellow or white not russet or red
Hi! Did cook on high or pressure? I cook stew on high for 1 hours, then turn off & cook on low for 8-10 hours.
Can you use frozen stew meat?
Little Mushroom says
The stew was delicious but a bit more like minestrone flavor than beef stew. Maybe because I don’t have 10oz containers of tomato sauce, only 15oz. Yummy, but not what I had in mind. I’m curious if with 10oz it’s still a bit tomato-y. 4 stars only because I think that’s a lot of tomato for a traditional stew taste.