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 ½ 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 ½ 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
Delicious!
I made this for supper the other night. It was so simple and very quick too. It also tasted wonderful.
This is super easy and delicious. I used a good seasons packet to season the beef before sautéing, but otherwise followed it to a T. Thanks for a great recipe!
This recipe is great! A few changes I've tried are that I generally use sweet potatoes instead of white in stews, as they're more flavorful, and V-8 instead of tomato sauce.
I've made this 5 times and each time it turned out super well. I've used yukon gold or russet potatoes. My modifications:
1) I use less meat and more veggies. I substitute pound-for-pound with things like potatos or carrots (that don't shrink much). So typically we use <1lb meat, and 1.5+ lbs potatoes. (2) I use herbs de provence (didnt have italian seasoning) and loved the lavender (3) My instant pot has heat levels with the 'saute' setting, I saute my beef on medium heat. (4) we always add celery/leek (or both!) (5) I add a tbsp of onion powder.
Thanks for such a great recipe!
I made this last night and it was outstanding. There seems to be regional variations in what people call "beef stew" and this was as close to what I grew up with as anything I've ever tried to make. A few comments: I essentially doubled the recipe which required that I brown the meat in two batches. Also, I don't like the cornstarch components that so many IP recipes use so I try to find alternates. In this case, I sprinkled a little flour on the second batch of meat while it was browning (be extra sure you scrape up the bits, otherwise you'll get a burn warning) and it seemed to add just the right amount of texture to the broth. I added celery and would have added cabbage if I had any, and I cut up the onions into "chunks" moreso than "chopped", because that's the beef stew I grew up with. I was a little worried about the worchestershire sauce because that's not a flavor I associate with this dish, and the aroma was quite noticeable as it cooked. I did not double this portion of the recipe, only used the 2 tbls, and it was perfect. Great recipe, thanks!
Perfect and easy!!!
Delicious
I love this recipe with super lean venison meat. The flavors are perfect and eliminate any gamieness from the meat. It’s a keeper.
I made this for my in-laws when they had Covid. They raved and raved about it so I’d like to share the recipe with them, however they do not have an instant pot. Suggestions on how to modify with oven or crockpot modifications?
Always perfect. I drop in a bay leaf for a touch more earthy flavor. I also like to add a small can of yellow corn and some frozen peas at the end.
Is it still only 35 minutes when you double the recipe? Thank you,
Elizabeth
Yes, It will still only take 35 minutes even if you double the recipe - however, it will take longer for the IP to reach pressure.
Great recipe! Thanks for sharing, Nichole.
Excellent stew with amazing flavor! My only problem was the potatoes disintegrated so I think I’ll cut them bigger this time. The meat was amazing and tender!
I always add my veggies for the last 10 minutes instead of the whole cooking time. So cook the meat for 25 minutes, natural release 10 minutes then quick release, add potatoes and carrots and cook 10 more minutes, natural release 10 minutes then quick release. Veggies will be cooked but not mush.
My family loved it, no leftovers.
I am new at using an InstantPot but this recipe has convinced us that it's great! I decreased the amount of black pepper and added a bay leaf to the recipe. It was delicious! Thank you.
Thank you so much for this wonderful recipe! Second time making, this is a perfect soup and the flavor is rich! DH loves the meat! And, I get veggies! Win-win Yeah me!!
I've made this several times using venison instead of beef for a leaner stew, and it is excellent!
I made this recipe and it turned out fantastic. It will definitely go into our regular rotation
This was easy and so flavourful! Added parsnips and turnip a good way to use up your vegetables
In the fridge! Thank you