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.
Not sure what I did wrong with the instapot but it didn’t finish cooking in 35 minutes. I ended up putting it in my Dutch oven and finished on the stove, about 45 minutes. Amazing flavor though, I love the recipe!
I made this yesterday. This was the first recipe I made in the InstaPot. We loved and the second day it was even better. The meat was so tender as were each of the vegetables. The only thing I added was a couple stalks of celery chopped. I will make this again.
I can’t wait to try more of your recipes.
Thank you, needed something fast and tasty…this was it!
Thank you so much. This recipe was just perfect!
Excellent base.
I made it shepherd’s pie style with mashed potatoes on the side. In the pot, I subbed a bag of frozen peas and a can of drained chickpeas in addition to the carrots, celery and onion instead of potatoes in the stew. I also subbed soy sauce for the worstechire sauce.
Everyone loved it.
Hi, I made this today exactly as written and it was out of this world! The beef kept its shape but was tender and fell apart easily in our mouths. The vegetables were precisely the level and tenderness that we like. I cannot say enough how wonderful this recipe is and I am so glad that I decided ahead of time to make a double batch for freezing.
Thank you so much for sharing and this will be my go-to for Beef Stew from now on!
I USED TGIS RECIPE TO MAKE REGULAR BEEF STEW CHABGES BELOW.
OMITTED: ITALIAN SEASONING WORCHESTERSHIRE SAUCE FRESH GARLIC TOMATO SAUCE CORNSTARCH WATER
USED HIMILAYAN PINK SALT REPLACING REG SALT ADDED 1/4 t. SEA SALT
REPLACED FRESH GARLIC W/ 3/4 t. GAELIC POWDER
INCREASED CUBED POTATOES TO 1 1/2 #
USED 1 2# CARTON SWANSON UNSALTED BEEF BROTH
USED 1 14 OZ CAN HUNTS PETITE TOMATOES IN PLAC OF TOMATO SAUCE
NEXT TIME I WILL ADD SOME DICED CELERY
I PROCESSED FOR 45 MIN IT WAS VERY GOOD
I WILL
I’m not very experienced in cooking, but I’m trying new things. Do you know how much carrot I would need if I used sliced whole carrot instead?
Tripled the garlic, added an additional 1/2 cup of beef broth and a bay leaf. The beef was fall apart tender and the flavor was flawless. Hands down, THE best tasting stew I’ve ever made. Thank you!
Wonderful stew! Thanks so much for posting this. Made it as per recipe and then added frozen peas and green beans at the end while thickening.