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.
Great recipe. I dated and peppered each batch of beef as I was browning it. Still had to add a little mow of each at the end. I did not add the Italian seasoning, Worcestershire sauce or tomato sauce. I added a 1/2 cup of red wine. Everyone loved it!!
Salted, not dated. Lol. Gotta love auto correct!
Excellent beef stew. My whole family loved it. It was a little too salty however so I would recommend low sodium beef broth or decreasing the amount of extra salt added.
Well I really really liked it— for me it was a 5 star—
But cooking it out of order cause the stew meat wasn’t here probably not a good plan. Wife said “ It taste like its out of a can.” Maybe the roux I maxed did that —my botched batch – it was thicker than what most people like Hmmmm. Rookie cookie here
Gonna stick to recipe next batch cause so many good reviews
I am making this as I type—
I took about 1/4 cup vegetable oil and 1/2 cup flour to make a roux — added onions garlic potatoes 2 tablespoons red wine vinegar 1 table of Worcester sauce
It was a bit bitter so I hope not a sacrilege but a tablespoon sugar balanced it — course Teaspoon red pepper cause Texans don’t know any better .
(Waiting for wife to get stew meat here which I will brown separately and add with carrots )
Hopefully it will be good. I love Gumbo- so maybe that’s why I did the Roux thing . Plus when you cook veggies in roux and add seasoning something magic happens.
I think I will throw in a bit of celery as to keep the trinity intact. Hurry home honey!!!
I like a little more beef in a stew, plus a little dry red wine. But what I really wanted to suggest is that folks try adding a wee bit of Xanthum Gum at the end for a thickener instead of cornstarch or flour. Maybe 1/2 teaspoon? more if you need it but not a whole lot more.
I have made many recipes from an online recipe. I have never commented. This was a wonderful recipe! I give it thousands of stars. I did make a few changes. I did not use flour on the meat. I waited in EVOO and increased the stew meat a bit. I decreased the cornstarch at the end. I used some grated black peppercorns. The soup or tomatoey broth was so rich and beautiful. I used adult carrots vs baby carrots as I think they have more flavor. This is just a fabulous dish and a keeper. I will make it many times into the future.
My first recipie I tried in my new instant pot. It was so good. I am going to make this for my family with cornbread. I could not believe it was so easy, with the saute function on the instant pot I only used one pot. Thank-you so much.
I made this tonight and it is excellent. Everyone loved it. I have given it four stars for two reasons 1.) I doubled it and there is no way it can fit into my instant pot. I had to switch to stove top, which was not planned. 2.) Even though I doubled it, I only used about 1.5 cans of tomato sauce. Otherwise, too tomato-y.
Followed the base recipe with a few modifications, used two cups beef broth, and 1/2 cup red wine. Also gave a good reason to open a bottle of wine. Also added celery. Simple, great flavors.
Delicious!! Added some mushrooms so my Mom would still talk to me!! ?