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 had to increase the cornstarch and water by half, but otherwise this recipe was wonderful. Next time I’ll decrease the black pepper as well, as we aren’t a heavy pepper family.
Turned out great! Didn’t make any changes; we loved it!
Vegetables were way too done. Cut them really big. Flavors awesome. I also used some red wine and sweet potatoes. Will definitely make again!
I usually do not write comments, as I tend to doubt the relevance of my opinion. However, after attempting, and apparently succeeding with this recipe, I felt it my desire and obligation to leave my thoughts. I am not a cook, I have no real affinity for the task, but I recently retired and made a vow to myself that I would be more vigilant in my attempt to cook “real meals”. When I first purchased my pressure cooker, the general consensus was that I should return the item, lest I blow up our kitchen. However, I proved my capabilities and my husband said this was the best beef stew he had ever eaten. I felt proud and accomplished. For my first attempt with a pressure cooker, choosing this recipe was a great way to start. I recommend this without hesitation
I’m a crappy cook. I really appreciate your post.
Delicious….and easy! My kind of recipe! ?
SO IGOOD! WONDERFUL FLAVOR AND WILL MAKE AGAIN!
I was skeptical using stew beef for a Instapot recipe, but this turned out terrific. I doubled the recipe, used the saute selection to brown my flour coated cubes, then added some red wine, mushrooms, and fresh diced tomatoes. My only problem was my Instapot kept giving me a burn message and I had to keep restarting it. The flavor was really amazing. This recipe is saved to my Pinterest account and I will be making it again!
It gave you a burn message because you added the cornstarch early. Always add cornstarch at the END when you have the lid off.
I believe it was the flour you browned the beef with. (Granted that flour and cornstarch are both thicking agents. I’ve found if you choose to brown with flour first, you need shake as much flour off the meat as possible before cooking and add extra water to keep the sauce from thickening enough to cause the ‘burn’ light. You may not have to add the cornstarch at the end, but if it needs to be thicker for your taste start with less than half of the cornstarch water mix till you get your desired thickness.
Absolutely fantastic! I don’t normally like stew but was looking for something to do with the leftover roast. It was also my first time attempting stew. I will definitely make this again!
Turned out great! I didn’t make any changes . My husband enjoyed it. Making it again tomorrow!
Turned out fantastic. I happened to have a london broil that I needed to use so not normal chuck or whatever stew meat but still inexpensive. Substituted 1/2 a cup of red cooking wine for the same amount of the stock. Family gobbled it up with comments like, “It is a flavor bomb that just melts in your mouth”. “perfect food for when it is getting cold outside”
Decided to grab a baguette to serve with it in nice thick slices. Definitely a crowd pleaser and will for sure make again. The sturdy tough bread was a perfect mop of the the sauce as you can really soak it up and not have the bread fall apart.
Delicious! Added cubed celery 3 stalks, Addtl 1/2 cup broth and used 14.5 ounce can Diced Tomatoes w garlic/onions. Yummy made plenty for 4-6 people. Make this again for sure.