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.
Excellent. I used whole peeled carrots and golf-ball sized chunks of peeled potatoes. They hold their shape better but are easy to distribute to bowls when handled with tongs and easy to cut with your spoon right in the individual bowls. I also added large chunks of celery and substituted canned seasoned diced tomatoes for tomato sauce. I doubled the meat and added more vegetables. Next time I might add frozen green beans at the end to cook in the hot broth. I also reused strained beef broth that I had cooked a pork tenderloin in the previous day. It added a lot of flavor. With the added meat and veggies my pot was almost filled to the brim (6 quart) but I never have trouble with that if I do 10 minute npr and do it carefully. It was delicious and there’s lots of leftovers! Oh, and I only used 2 cups of broth as the sautéed meat made quite a bit of liquid. Wonderful meal!
Could I make this recipe in the 3 qt mini instant pot?
I made this tonight with my 3 quart, it’s close to the max fill line but not quite there.
We loved it! I’m not really a cook but I asked for the Instant Pot for Christmas so I can save time on cooking meals. This was my first meal made in the Instant Pot and it turned out great!
Thank you for sharing and I’m sure I will try some of your other recipes…
Really good!!!
This was deeeelicious. So easy to make. I got my instant pot for Christmas and this was my first “major” meal. My husband is not a stew fan and loved it so much, he is asked to take some for lunch. LOL
I’ve done beef stew like this alot. Love it. One thing I do differently though, is to add cranberry sauce. Sounds strange, but it adds a sweetness and richness. My kids know when I haven’t used it, and prefer the stew with it included! A different kind of addition, but really tasty!
Sounds like a really interesting addition that might need to try. I love the complexity that a little fruit adds to meat dishes. Approximately how much cranberry sauce do you add?
I’m still getting used to my instant pot and I’m always under-estimating cooking time because the recipes don’t include time to pressurize or time to naturally release. The speediness factor is quite diminished when total time is included. I doubled your recipe and it took 30 minutes to pressurize so I’m waiting to try it still – smells good though:)
Fantastic! Followed the recipe to the ‘T’ and it turned out perfectly. My husband ate three bowls all by himself. That’s a sign of a great stew.
Thank you for a great recipe!
Cheers!
First time using this recipe and first meal made in our Instant Pot. The stew was amazing. Followed the recipe exactly as shown here. Thank you
This is a great instant pot recipe. We make the following changes (all of which are just adjustments to our taste). We cut some of the salt out and we double the black pepper. I also add about 3 bay leaves for extra flavor. Also if you have the thyme (pun intended) you can add a small palmful; it always makes stews extra delectable! The meat is so tender! I have made this recipe 4 times now.
Doubled the recipe and still turned out great!
When you doubled the recipe, did you adjust the time?
I doubled the recipe without adjusting the time and it came out perfect. It does take a good 30 min to come up to pressure though.