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.
So easy and tasty!
Family favorite!
This recipe is a keeper! Very good flavor and will definitely make again soon.
Excellent recipe.
So glad I found your blog. 2nd recipe of yours that I’ve made in less than a week and both have been great!
DELICIOUS! Made this on a Monday night and it was easy to put together and everyone loved it.
Excellent. I didn’t have a can of tomato sauce so I just used a couple of Tablespoons of paste.
I cooked it for 20 minutes, quick release, then put in baby carrots cut in half and large chunks of potatoes. Added bay leaf, then cooked another 8 minutes.
Also added corn and frozen peas at the end.
It’s a keeper! Thank you!
I love this recipe for the instant pot because it’s so easy, delicious and quick! I add an extra bay leaf, canned tomatoes and celery as well for extra veggies and flavor.
Delicious! You really sold me on searing the meat first. I used to just have a$$ that part, if I did it at all. The last time I made this I meticulously seared each piece of meat and the result is unlike anything I have ever made. Usually the meat falls apart into strips, which I actually like, but when seared it holds together and also becomes tender. My husband loved the texture of the meat, as did I. So good.
I also didn’t have tomato sauce so I subbed tomato paste, which I believe works out better for the newest version of instant pot that I have because it seems to need a LOT of liquid to achieve pressure (as in plain water/broth) and if I add tomatoes it really needs to be paste plopped on top & not mixed in. (I never had that problem with my Aldi brand pressure cooker but I digress). I didn’t have Worcestershire sauce so I used soy-free soy sauce. I’m going to use less tomato paste (1/4 of a can) this time since I prefer a little less tomato flavor.
I also used a gluten free flour roux to thicken a bit and it worked out ok. I like a cornstarch slurry but it gives us gas. I may just skip thickening this as I make it tonight.
SOOO good! I love how the tomatoe sauce pulls everything together!
When I decide I want to make something for the first time, I always check The Salty Marshmallow. And I’m never disappointed. I knew the portion of meat I was using would be tough so I chose the IP stew recipe. It turned out tender and the dish was flavorful. As expected, it was even better the next day.
So thank you!