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.
Would I use the same ingredients for the crockpot? Thanks
This was the best beef stew I ever had. There was literally no leftovers. My Italian seasoning had crushed red pepper mixed in it and gave it a little heat but not bad and I forgot to add the cornstarch slurry but it didn’t need it with the potato’s that thickened it. Definitely will be the only way I will ever make stew.
Made this tonight and it was delicious! I was out of Worcestershire sauce, so I substituted liquid aminos. Served it over wide egg noodles. The perfect comfort food!
Awesome!!!!! Easy, well documented recipe. I have made it multiple times and will continue to do so. Thank you for your site and your wonderful efforts on making it great.
This was absolutely gorgeous! My kids loved it! Super easy for a cold evening! Thank you!
Made this tonight and it was excellent; both of us loved it. It was perfect for this cold weather. The only change I made was to use unsalted broth.
Thank you very much; I will definitely be making this again.
I’ve made this a million times. It may be my favorite recipe of all time. I am a huge soup person, could live off of it. Making it tonight again since everyone in my home is feeling sick. I love it!
This recipe is both easy and delicious. I used baby carrots and small golden potatoes so everything premeasured and no cutting, just throw everything in and let rip. Will make this again.
I made this for the first time tonight. In the process, I discovered I was out of Worcestershire sauce. What to do? I keep a lot of Chinese ingredients around and decided to try substituting fermented chili black bean paste. I recommend it.
Great easy recipe! Substituted soy sauce since I didn’t have Worcestershire sauce. Didn’t bother with last step of adding cornstarch and water since we like it more brothy. This recipe is a keeper!