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.
Uh oh…
It’s cooking and I just realized I never added the tomato sauce. But I did add ochra and red wine.
Thank you! Very, very, yummy. Just a simple, easy, and delicious stew. Meat was soo tender and the seasonings/flavoring were not complex. Some stew recipes call for all kinds of seasonings & herbs and it takes away from just having a good old fashion, warm and cozy, stew! It was perfect for this 16 degree snowy day in Colorado! Followed everything except no tomato sauce. Just my preference not to add. I did add some fresh organic whole green beans and a little bit of pure organic maple syrup to give it the sweetness it would get from the tomato sauce and a sprinkle of tomato bouillon. Thank you for the tips as well. I’ve made a stew before in my instapot and the meat wasn’t near as tender! We patiently waited and my husband said it was worth the wait!
What does this mean? “Then allow the pressure to release naturally for 10 minutes before doing a quick release” How do I do this?.
Once the 35 min cook time is done the unit will “naturally release” the pressure inside. So wait 10 mins after it’s finished and then you can proceed with the quick release, hope that helps!
When it’s done and beeps, leave it alone for 10 minutes, then release the pressure.
Hi, it means to not touch the valve on top of the pot for 10 minutes to let the pressure naturally dissipate after the pressure cooker has stopped cooking (it may still be on “keep warm”). To quick release or manually release, you use a wooden spoon, for example, and lift or turn the valve and release the pressure yourself. Don’t put your face near the pot. It’s hot steam coming out. Either way, the steam pressure must go down before you can remove the cover. I jumped from surprise the first time I released the pressure myself!
I make all kinds of stews in my instant pot googled and found your recipe. I followed your recipe but added a can of roasted tomatoes and added a sprig of frezh rosemary and a sprig of thyme. My husband loved this stew! He said it was the bst flavor of all my stews! So I I definetly will be creating this again! Thank you so much for your blog!
Absolutely loved this! Very flavorful and filling, I will definitely make this more often.
This was great! I added in some celery and also subbed some of the broth for red wine as another comment suggested. It was so filling and delicious! I paired it with some sourdough bread which was an excellent complement.
This was really good. I doubled the recipe and added a little more salt and pepper, but otherwise I followed the instructions. The only downside I think is too much carrots. Next time I’will probably use half the carrots and maybe a little more beef because I like my beef stew to be beefy 😀 But flavor-wise it was on point.
What size pot if you doubled? I have a 6qt.
I subbed a cup of red wine for some of the broth and added a packet of Lipton onion soup mix.
Did you also add the onion when you used the Lipton onion packet?
Thanks in advance!
I used this recipe but with a small twist. I used venison blackstrap instead of beef. Turned out great!!
Was the vension tender or chewy?