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.
I made for our senior potluck and they all loved it. I made some small additions. Sub’d one can of tomato sauce with a can of Ro-Tel tomatoes and I added a couple spears of celery. I used golden potatoes and thought that 35 min. Was a little to long for them, they kind of fell apart. Think I will cook them separate next time. Thanks for the recipe..
Wow! made your recipe just as it read. I added frozen peas at the end. It turned out so good! Thank you for a great recipe….I’ll definitely be making this one again!
I almost left out the tomato sauce as I don’t usually put it in my stew. But when I opened the pot and saw that rich creamy broth, I was glad it was in there. Very delicious and super easy to make. I didn’t use Italian seasoning, just salt, pepper and oregano.
This was very good tonight, it is 33 degree Fahrenheit with a “feels like temp of 26 degree f.” So I need something to warm us up since my husband works as a driver and he is outside all day.
Thank you, great comfort food🥰
Hi, could this be done in a crockpot?
I just made this tonight and followed recipe except no tomato sauce. I also followed someone else’s suggestion to cook 25 mins then release and add the veggies for 10 more minutes. They were not mushy and could probably have done for 6 or 7 more minutes instead of 10. It was delicious and everyone , even the 2 year old loved it. Also I added somw frozen peas at the end. So good. Thank you for this terrific recipe!!
very good but cut the Italian seasoning in 1/2 its overpowering the other flavors..
Loved it!!! I did use gold Yukon potato’s and I added 1 tablespoon on roux.
Made this tonight; the pressure cooker time was spot on. It did make four servings; enough leftover for lunches tomorrow. The only change I made to the recipe itself was that instead of using cornstarch, I added a couple of spoonfuls of potato flakes to thicken slightly instead. The stew was delicious and my husband has requested I make it again soon.
Flavor is great, I just wish the potatoes and carrots weren’t mushy. Maybe if I cut the pieces bigger? I’ll be trying it again!
Put it in later – I tried 25 minutes quick release then add Carrott and potato for maybe 2 mins. Still soft but not “mushy”.