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.
Hubby hates food with any actual spice, so I had to leave out the Italian spice and the garlic, and it was still really good. 35 plus 10 minutes at the beginning and 10 at the end for natural release–55 minutes total. Still better than the crockpot in overall taste.
Okay so I do not cook generally speaking and that is why I went out and bought the Instant Pot. I see the beef stew recipe and think, I am going to destroy this meal but what the heck. My Mrs will laugh and we will go out for fast food. What a surprise, I aced it! Wow, what a delicious stew, it was really good and I just love the Instant Pot. Stand back I am on fire now, I can’t wait for my next recipe. Thank you so much for this recipe it is awesome.
Ken
Ken try the spagetti from this same website. It is awesome. We like the whole wheat pasta so it needed a couple more minutes but it so cool to put it all in one pot (spaghetti raw on top of beef). I added a few frozen meatballs but otherwise followed the recipe and love it! It makes tons but I just divided it up in two serving pkgs and froze. Will make great suppers on the fly.
ronda
I’ve been using a Slow Cooker since back in the 70’s (not the same one!!!) and ran across reviews for the Instant Pot and liked what I read. Amazon had the Instant Pot as one of their “Holiday” specials so I ordered it. I really enjoy Beef Stew and it so happened that my grocery store had certified Angus Beef Roast on BOGO (Bye One, Get One Free).
This afternoon I made Nichole’s recipie. As I ALWAYS put Onion Soup Mix in my Beef Stew, I substituted the Italian Seasoning (didn’t have any on hand) and the Onion with the Onion Soup Mix.
Being a Slow Cooker Expert (6 to 8 hours for Beef Stew) I could not believe the Prep/Cook/Total time of 50 minutes. You may need to factor in an additional 10 minutes or so for the pre-heat as others have suggested in this Thread.
The timing was right on target and the results are outstanding…my 15 year old Grand Son will be coming by later tonight to spend the night (he’s on an Adult Supervised date) and I’ll see what he thinks of it (he’s made Beef Stew in a Slow Cooker with Grampa).
Thank you Nichole…
Made it tonight, thanks for the great recipe
Made this last night. It was really good!! I used Better than Bouillon. I would probably decrease the salt a little next time. Will definitely make again!
Did you also add the tomato sauce with the Better than Bouillon?
The recipe doesn’t say to pull the steak out and cut it up…I’m assuming after cooked, I should pull the steak and slice it, then add it back after I’ve thickened the sauce?
Will add stars after I eat it?
Typically stew beef comes cubed. So, I think that was assumed. You should cube the meat before browning it. Leave in with other ingredients. Add cornstarch at the end.
Stew Meat is normally in chunks. So if you buy it whole maybe chunk it before cooking?
It says stew meat, not steak. meat cut for stew is already cubed.
Ok so I just got the instant pot my very first time using it and I’m making beef stew. Now I followed the recipe to exactly the way it says . So the only thing about the recipe is does not say what functions to put it on after you saute the meat. So I put it on the meat and stew function I really hope it was the right setting. Because the manual says NOT to put the lid on if you are sauteing so a little confused on that part. Otherwise so far so good.
The manual may say don’t sauté before using the pressure cooker but most people would actually recommend doing so, so that the pressure builds faster.
For this fast cooking time you should use the pressure cooker function after you are done sauteing the meat. Brown the meat using the saute function without the lid on, stirring frequently ( because you should stir foods when sauteing them you don’t want the lid on the pot). After the meat is browned on all sides then add the rest of the ingredients in the recipe (not the corn starch) then place the lid on the instant pot, turn to seal it in place, and use the pressure cooker function set on high for 35 minutes to complete the cooking process. This makes the meat nice and tender and helps meld the flavors in the stew together for a hearty over all taste.
We found it was a little too heavy with tomato. Next time, and there will be a next time ?, will try chopped instead of sauce.
Add 14 oz dice tomatoes instead
1st time using…early Christmas present. I usually add barley(with hull). Will let par cook since starting now. But any idea how to add in this recipe?
Made it for the second time! Great again. Doubled recipe & it barely fit into my 6 qt IP. I also added 2 cans of green beans & 1 can of corn. Fed my neighbors & still had leftovers. Cooked perfect still for 35 minutes on high pressure & natural release X 45 minutes (made it early). Added extra cornstarch with water (6 T for doubled recipe). Thanks for an easy meal!