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.
Enjoy!
~Nichole
Instant Pot Beef Stew
Ingredients
- 1 1/2 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 1/2 Cups Beef Broth
- 1 10 Ounce Can Tomato Sauce
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is probably the best I’ve ever made beef stew so thanks for the recipe. I followed pretty much exactly as listed. Switched the cornstarch for arrowroot powder, used whole canned potatoes and about 1/2 cup or more of frozen green peas. I cut my beef in smaller pieces, placed in a bowl then added the salt, pepper, Italian season and let that sit in the fridge until I was ready to cook. Probably should have also added a tough of oil. I only had about 1 3/4 c of broth so added red wine to make 2 cups. I used less broth than called for because I had just shy of amount of meat per this recipe and if using the tomato sauce didn’t want the stew to be too runny. And I used 8oz can tomato sauce. I agree with others that 35 minutes is too long for cooking, with that in mind I cooked on high for 20 minutes, then allowed to rest for 10 minutes before releasing steam. I added the canned whole potatoes I had cut in twos, and the green peas right after adding the arrowroot/water. Put lid back on and let it cook/steam.
Next time I may add a little more arrowroot/water as it wasn’t thick enough for my liking. Also, it could have used a little more seasoning. Overall, it was good and no complaints from the fam. Will definitely make again.
I made this today using the recipe. I followed it about 70% as I have many allergies and needed to make it friendly for the entire family. I love it and will add it to our Soup rotation
Thank you!
I add more veggies like celery & this time I added a zucchini (just before it gets no good to use). We like this stew very much ❣️
So quick and easy! I followed the recipe as written, using 4 tablespoons of cornstarch and it was perfect.
It was so good my son and husband went back for seconds.
This recipe is a keeper.
SOOOO good!
I skipped tomato sauce as per someone else’s suggestion and it was PERFECT