Rich & Delicious Instant Pot Beef Stew

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There’s nothing better than a steaming rich and delicious beef stew on a chilly day. This Instant Pot Beef Stew is just what you’re looking for.

» You might like these 23 Delicious Potato Main Dish Recipes and Instant Pot Caramelized Carrot Soup.

Beef Stew

Beef stew is one of those comfort foods that you have to make at least once during the fall season. It’s packed with tender beef, carrots, and potatoes that just melt in your mouth. This one pot meal makes dinner a breeze, less dirty dishes and more free time. We also like this one pot Instant Pot Chili and Olive Garden chicken pasta.

I used to hesitate before making beef stew because of how long it takes to make on the stove top. It meant having to babysit it for hours as it developed flavor and transformed into tasty bits.

It’s always worth it in the end, but I wished it didn’t take so long. As soon as I got my Instant Pot, I rejoiced. Beef Stew in the Instant Pot only takes about an hour, compared to the 4 hours it takes on the stove top. Winning!

Why Use An Instant Pot

The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.

If you don’t have one yet, check out our guide on which one to buy. You can also check out our Instant Pot page for more information.

Without an Instant Pot, you can still make this recipe, but you’ll have to cook it on the stovetop. It’s all the same except the cooking time will be 4 hours on medium low heat. You can also make Slow Cooker Beef Stew. Set it to low for 6-8 hours or high for 4.

Beef Stew

What You’ll Need

  • Olive oil – Olive oil is widely used for it’s healthy fats. Olive oil is my cooking oil of choice, but you can use any other oil for this recipe. Canola oil works well too.
  • Beef stew meat – You can usually buy packages of stew meat already cut into chunks. If not try cutting up a chuck steak or round steak.
  • Potatoes – Yukon gold and Russet hold their shape well. The starch from the potatoes helps giving the soup the consistency you need.
  • Carrots – Carrots are often a compulsory ingredient in stews. That’s because they are loaded with vitamins and adds to the heartiness of the stew.
  • Onion – I use a medium white or yellow onion, chopped
  • Garlic – Freshly cut cloves are best, but chopped garlic from the store will also work.
  • Beef stock – Beef broth makes this soup rich and gives it a meaty flavor. If you don’t have stock, use bouillon cubes dissolved in water.
  • Tomato sauce – The tomato sauce adds a depth of flavor to the stew.
  • Tomato juice – This adds flavor and extra moisture.
  • Worcestershire sauce – This sauce has a very unique flavor and is used to give a little boost of savory, saltiness to many dishes such as stews and soups.
  • Salt & pepper – To taste
  • Cornstarch –  Mixed with water it makes a slurry that will help thickened the stew.

How to Make Instant Pot Beef Stew

Start by heating half the oil in the Instant Pot on saute mode. Season the beef chunks with salt and pepper. Add beef in batches, so it’s not crowded and brown well on all sides. Remove to a plate. Repeat until you’ve browned all the meat.

Add the remaining oil to the Instant Pot and whisk the bottom of the pan to remove the brown bits. This will keep it from burning as you saute the onions, carrots, and potatoes. Cook for 2-3 minutes, making sure they don’t burn. I usually have to scrap the bottom a few times with a spatula.

Turn off saute mode. When it’s cooled down a bit, add the garlic. You don’t want to add the garlic when it’s still super hot, or it will burn. And there’s nothing worse than burned garlic.

Add the beef stock, tomato sauce, tomato juice, worcestershire sauce, salt and pepper and cooked beef to the pot. Stir it all up really well. Scrap the browned bits off the bottom of the pot.

Beef Stew

Lock the lid and set the valve to sealing. Press the stew button, or set to pressure cook for 35 minutes. If you make a larger amount than what this recipe calls for, you’ll need to increase the time to 40 or 45 minutes.

Allow the steam to release naturally. It takes about 20 minutes. The stew will probably be a bit liquidy, so you’ll want to thicken it with the cornstarch. But first, strain off any fat that’s come to the surface, if there is any.

To thicken the stew, turn on the saute mode. Mix the cornstarch and water together in a small bowl. Add the slurry to the stew and stir until thickened.

Adjust salt and pepper to taste before serving.

Frequently Asked Questions

Why is my stew meat tough?

Stew meat typically is a tougher cut of meat. It needs to be cooked a while to break down the connective tissue. Make sure to cut the meat into like sized pieces so they cook consistently. If you use the cooking time below the meat should come out nice and tender. If the meat is still tough cook for a few minutes longer, but beware, you run the risk of overcooking the vegetables.

Do I have to brown the meat first?

No, but we strongly recommend it. You get a lot of flavor from browning the meat and the brown bits left behind. You could skip this step if you are short on time.

Be sure to check out our Instant Pot page for more great recipes!

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Beef Stew

Instant Pot Beef Stew

There's nothing better than a steaming rich and delicious beef stew on a chilly day. This Instant Pot Beef Stew is just what you're looking for.
4.50 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Beef, Carrot, Potatoes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 Servings
Calories: 297kcal
Author: Laura

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds beef stew meat cut into chunks
  • 1 pound potatoes peeled and cut into thick pieces
  • 6 carrots peeled and cut into thick pieces
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 3/4 cup beef stock
  • 10 ounces can tomato sauce
  • 1/2 cup tomato juice
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  • Heat 1/2 tbsp oil in the Instant Pot on saute mode. Season the beef chunks with salt and pepper. Add beef in batches and brown well on all sides. Remove to a plate. Repeat with remaining beef.
  • Add remaining oil and whisk the bottom of the pan to remove brown bits. Add onions, carrots, and potatoes. Cook for 2-3 minutes, making sure not to burn. Add the garlic. Turn off saute mode.
  • Add beef stock, tomato sauce, tomato juice, worcestershire sauce, salt and pepper. Return beef to the pot. Mix well.
  • Lock the lid and set the valve to sealing. Press the stew button, or set to pressure cook for 35 minutes. Allow the steam to release naturally.
  • To thicken the stew, turn on the saute mode. Mix the cornstarch and water together in a small bowl. Add the slurry to the stew and stir until thickened.
  • Adjust salt and pepper to taste. Serve.

Equipment Needed

Nutrition

Calories: 297kcal | Carbohydrates: 15g | Protein: 36g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 659mg | Potassium: 1018mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10486IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 4mg

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🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!

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Beef Stew

7 thoughts on “Rich & Delicious Instant Pot Beef Stew

  1. Ginger says:

    This was amazing! Did not put the potatoes in the instant pot but made mashed potatoes and served it on top. It was delicious. My husband said best stew he has had.

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