Instant Pot Beef Stew Recipe

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Instant Pot Beef Stew Recipe– This classic beef stew is delicious, cooked in the Instant Pot, and easy to make. Using beef chunks (stew meat), onions, carrots, celery, russet potatoes, beef broth…

Cook and serve this for dinner when it’s cold, rainy, or snowing outside. Perfect for spring dinners, fall dinners, or winter dinners. Get all the comfort food feels, from a tasty bowl of beef stew to warm you up! Or cook it and serve it when you are craving a hearty meal.

Are you looking for other recipes to make? Instant Pot Recipes

Instant Pot Beef Stew

Beef Stew has always been a family favorite and we have recipe versions and variations for the stovetop, crockpot/slow cooker, and Instant Pot.

• In this Instant Pot Beef Stew: the recipe has red bell pepper and zucchini, a delicious addition to beef stew.
• This Hearty Beef Stew is cooked on the stovetop and is a classic beef stew.
• Italian Beef Stew Recipe is cooked on the stovetop.
• Italian Beef Stew In the Slow Cooker Crockpot is cooked slowly with all the delicious ingredients with tomato sauce and red wine.

Ingredients for Beef Stew

Ingredients

• 2-3 pounds of cubed beef (beef stew meat)
• 2 tablespoons of Olive Oil
• 4 Celery Stalks
• half a large Onion
• 4 Garlic Cloves
• 2 cups of diced or cut-up Carrots
• 6 Russet Potatoes (peeled and chopped)
• 2-1/4 cup of Beef Broth
• 1 cup of Tomato Sauce
• 2 Tablespoons of Worcestershire Sauce
• 2 teaspoons of Italians Seasoning Spices
• Salt and Pepper
• 1 Tablespoon of Cornstarch in 1/2-1 cup of Water

Be sure to read the recipe notes. They are in the recipe card below. Cut down on prep by using a food chopper like this.

Serving Size 6

Cook time: 35 Minutes

• Instant Pot Beef Stew how long 35 minutes Cook Time 10 minutes release time.

How To Make Beef Stew In The Instant Pot

Directions

1. Wash and chop the vegetables. Peel and mince the garlic cloves. Peel and dice the potatoes. Set to the side until needed.
2. Saute the beef in the olive oil (2 tablespoons) in the Instant Pot. When browned on all sides add all the vegetables except the potatoes.
3. Saute the vegetables: onion, garlic, celery, and carrots until the onion is translucent. You can push the braised beef to the side or remove it from the pot while sauteing the vegetables. Cancel the saute setting.
4. Add the tomato sauce, Worcestershire sauce, broth, spices, and potatoes. Stir and add the lid.
5. Set the lid onto the IP, seal, and cook on the Stew Setting for 35 minutes.
6. When done cooking and counting down, let it release naturally and finish by setting it to venting. When the pin drops it is safe to open. Mix the cornstarch with water. Then add the dissolved cornstarch mixed with cold water in a bowl or measuring cup. Add it to the cooked stew and stir until thickened.

All Image Credits to Theresa Huse DearCreatives.com

Ladle into soup/stew crocks Serve and enjoy!

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Yield: 6

Instant Pot Beef Stew

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Instant Pot Beef Stew - Tender delicious beef and vegetables in a thickened gravy (sauce). Cooked in the Instant Pot quickly. Make this tasty Instant Pot Beef Stew Recipe and enjoy!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 2-3 pounds of cubed beef (beef stew meat)
• 2 tablespoons of Olive Oil
• 4 Celery Stalks
• half a large Onion
• 4 Garlic Cloves
• 2 cups of diced or cut-up Carrots
• 6 Russet Potatoes (peeled and chopped)
• 2-1/4 cup of Beef Broth
• 1 cup of Tomato Sauce
• 2 Tablespoons of Worcestershire Sauce
• 2 teaspoons of Italian Seasoning Spices
• Salt and Pepper
• 1 Tablespoon of Cornstarch in 1/2-1 cup of Water

Instructions

How To Cook Beef Stew In The Instant Pot

1. Wash and chop the vegetables. Peel and mince the garlic cloves. Peel and dice the potatoes. Set to the side until needed.
2. Saute the beef in the olive oil (2 tablespoons) in the Instant Pot. When browned on all sides add all the vegetables except the potatoes.
3. Saute the vegetables: onion, garlic, celery, and carrots until the onion is translucent. You can push the braised beef to the side or remove it from the pot while sauteing the vegetables. Cancel the saute setting.
4. Add the tomato sauce, Worcestershire sauce, broth, spices, and potatoes. Stir and add the lid.
5. Set the lid onto the IP, seal, and cook on the Stew Setting for 35 minutes.
6. When done cooking and counting down, let it release naturally and finish by setting it to venting. When the pin drops it is safe to open. Mix the cornstarch with water. Then add the dissolved cornstarch mixed with cold water in a bowl or measuring cup. Add it to the cooked stew and stir until thickened.

Notes

• Keep beef stew leftovers for 3-4 days covered properly in the refrigerator. Reheat in the microwave in a microwave-safe bowl. Or add to a pot and simmer, stirring occasionally until warm on the stovetop (add more broth or water as needed to keep from scorching the pot).
• If you like your beef stew meatier cook the stew with 3 pounds.
• Use a vegetable chopper for cutting vegetables it speeds things up and cuts down on prep time!

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Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 859Total Fat 43gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 23gCholesterol 197mgSodium 1085mgCarbohydrates 49gFiber 7gSugar 7gProtein 67g

Not all nutritional information is always 100% accurate.

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