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.
We just finished having this for dinner and it was absolutely amazing! Thank you! This recipe is a keeper. ? Yummy!
I want to make the stew tonight and I am new at this so my question might seem silly. Do I make the stew using the stew button or on manual for 35 minutes? The book says the stew button has 3 settings – normal, less & more. Help!
I use manual 🙂
I made the stew and it came out great! Now the only problem I have is that the rubber seal in the lid of my Instant pot smells soooooooooooo bad. I tried to steam it clean… still smells and then ran it through the dishwasher and it still smells! When I but the Instant pot away in my pantry the whole pantry smells…ugh! Any suggestions????
I just made this last night in my brand new Instant Pot and used the Stew setting and it come up with the exact pressure and time as the recipe called for. High pressure for 35 minutes – if yours comes up different, just hit stop and do manually. It turned out really good!! 🙂
Just made this tender n lovely beefstw. Only thing Id say is a bit bland trying to season it up now. Just added a packet of dry Lipton onion soup mix to see if that helps any.
Made this tonight for wife and daughter; it was very good. I wandered off course with the recipe a bit though. Less meat, more veggies. I added green beans and it all worked out ok apart from there being a lot more liquid than I was expecting. Next time I’ll scale back on the stock and tomato sauce.
Overall, though, this was a big hit. We had it with wodges of rustic bread and it was a 7 or 8 out of ten. Next time I think I’ll stick more closely to your recipe though! – thanks!
I made this tonight. It was perfection!
Excellent, thank you for the recipe! I followed the instructions exactly. It took 20 minutes for the pressure to build, 35 minutes to cook, and then another 10 to naturally release. My kids and hubby gobbled it up.
Very tasty! Prep time was 1 hour for me, I used a 2 1/2 roast and 5 whole carrots cut into1 inch pieces and 5 small potatoes (next time I’ll use 6 potatoes). It may have been my insta pot but it took over 15 minutes to “manual” release. Total start to finish 2 hours. Flavor is so on point!!! Thank you!!
In have this a number of times now. We all love it! But tonight I did a manual release for about 2 min before realizing I was suppose to do the auto release for 10 min first!! So I quickly stopped the steam! Did the auto THEN let the rest of the steam out. I so hope I didn’t ruin it!!!! Anyone else ever do this?
Making it for the Third time since August, tomorrow. Fast and Easy and tastes great. No left overs with this one.
This is definitely a keeper! I added about half a cup of red wine and 2/3 of a container of sliced mushrooms, too.