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 CAN COOK!!!!! Thank you for this recipe. It gave me the confidence to try more than just chicken breasts in my new Instant Pot!
This was my 2nd recipe using my new Instant Pot and it was delicious! Everyone here loved it! I’m sure we will make it again and again.
The stew was great! I left out carrots and added corn and celery. It kind of reminded me of vegetable soup with the tomato sauce. What could I use instead of tomato sauce to make it not sweet tasting? Thanks!
Made this recipe with very few changes and it was fabulous. You know that some of us self-styled home chefs have to add a little of ourselves to every recipe. I used chuck roast instead of stew meat and cubed it myself. I used large whole carrots and sliced them on the diagonal. And I added a can of diced tomatoes for additional heft and flavor. I browned the meat in a cast iron skillet then deglazed with just a splash of red wine. I set the meat aside and sautéed the onions in the same skillet, adding the garlic at the last minute. This allowed me to layer the root vegetables on the bottom of my Cuisinart pressure cooker and put the meat on top. It’s an extra step and an extra pan, but well worth it. I was so pleased with how tender the meat and the veggies were after 35 minutes at high pressure plus 10 minutes of natural release. And the flavor — Wow! Thanks, Nicole.
Instead of the baby carrots, I substituted (2) 12 ounce bags of frozen mixed vegetables…it came out GREAT!!
This stew came out good. I followed the recipe and my family liked it, but thought it had a bit too much pepper and sweetness. I think I will try it with 1/2tsp pepper and 1/2 can of tomato sauce next time. I’ll probably try it with some wine as a part of the liquid too. I really like how simple this recipe is, as it ecause it allows one to customize it to one’s own preferences.
VERY TASTY. Adding that bit of tomato sauce made a big difference in the flavor and I loved it. So did my man. Will make this again. Thanks for the recipe
This recipe is fantastic! I’ve made it for company at least three times and everyone is so impressed!
Question: Could it be done in a crock pot instead of Instant Pot?
Thank you!
I added a cup of red wine. Did not have beef broth so I used chicken broth. Great flavor! With a side of applesauce and corn muffins, it was a Sunday dinner!
How long to cook from frozen meet?
Thank you so much for this recipe Nichole! I cooked it in my new Ninja Food; it turned out awesome. It is very flavorful and the perfect comfort food on a cold day. I left the baby carrots whole, substituted baby potatoes (as that was what I had on hand) and added some balsamic vinegar. I will, most definitely, make this again as it was a hit with the hubby.
Do you think I could get away with not adding the corn starch? Maybe even halving it so it is thinner?
You can leave it out, but it won’t be thick at all
I don’t add the corn starch. Personally, I like it without! It’s not too soupy in my opinion. (But I love soup anyway, haha.) And any leftovers will be thicker the next day too.
Carl, you can always blitz some of the cooked veggies in a blender to add back to the stew instead of cornstarch. It helps with the flavor as well.