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 did 25 minutes, 10 natural. Meat was tender. Potatoes were mush. Thinking it’s better to leave potatoes whole. Or add later.
This is the beef stew recipe I keep returning to! It’s perfect!
It is a delicious and I recommend it. But the cooking time for me is only 20 minutes. Otherwise it is overcooked for me. I add fresh green beans to it after the pot is done. Sometimes I add a cut up turnip.
35 minutes is too long. The instapot is cooking it while it’s warming up and pressurizing. I put it on 15 minutes and it came out perfect!.
This is solid beef stew. After making it, I decided to play around with it for a bit. I added an extra cup of beef broth for extra sauce my stew(3 1/2 instead of 2 1/2). I also added 1 1/2 tablespoon of smoked paprika for a little depth; some halved mushrooms and more salt and pepper to taste. For those that say their stew is too dry, add more stock and cut bigger potato chunks rather than smaller ones. Once the smaller potatoes breakdown, it will thicken your stew.
Okay, I don’t know what I did wrong, but the liquid cooked out of this so we were left with a goopy stew. The flavor was very good, but it was sticky and dry. Anyone else have this issue? 35 minutes seems too long for the instant pot. I followed the directions to the letter.
On the instant pot stew… do you cook it for 35 minutes on saute? Or do you change it to the stew setting?
I saute till meat is seared on all sides, add the rest of the ingredients, lock the lid, and press the (meat/stew) button, lol. I guess that means after sauteing, cook for 35 min. I usually natural release for 10 min as well before opening the valve.
Neither…at step 6 it says to cook on HIGH pressure setting
Cancel Sauté. Manual high pressure.
Great recipe! Thank you.
The flavor of this stew is fine but the 35 minutes under high pressure left me with dry stringy meat. Tried converting to soup and chopping up the meat but it’s still dry and tough so i’ll be tossing the meat out and adding a new batch that I’ll sous vide before browning and dicing and will add that to the soup.
My first instant pot fail.
I had the same problem!
Some places cut their stew meat too big, try cutting the pieces smaller, and also doing a 10 min natural release before opening the valve when done. Might help with the tough meat.
I know it says to do a 10 min NR, but sometimes we forget, lol.
I like this very much and easy to make. one question though. is the starch supposed to get. hard when mixing the water with it…..new to cooking so not sure Thanks
Always mix dry cornstarch in cool or room temp water first with a whisk in a glass measuring cup to form a very thin watery white liquid THEN add that to your hot stew in the pot…. And stir. It will thicken up quickly and should NOT become a hard blob