Instant Pot Beef Stew

Homemade Beef Stew made in the Instant Pot is a quick and easy homemade dinner recipe with tender pieces of beef, soft potatoes, carrots and peas, smothered in a savory gravy.

Why this recipe is amazing:

Using an Instant Pot is my favorite way to make beef stew. I've made plenty of stew recipes on the stove top and the slow cooker, but using the Instant Pot is far superior.

• It is faster and the food is more flavorful. Believe me, once you make Instant Pot Beef Stew, you'll never cook it any other way.
• Not only does cooking in the pressure cooker save you time, but the flavor, tenderness, and moisture level far exceeds other cooking methods, especially when it comes to things like soups and stews.

If you're new to the pressure cooking world, just know that you can make so many recipes from things like this beef stew, to Pork Roast with Apple Gravy, to Beef Stroganoff. My Instant Pot is one of the most used appliances in my kitchen!

Beef Stew Ingredients:

• Beef stew meat - you can cut this yourself from a steak or a roast, or you can simply buy stew meat from the grocery store. This gets seared in a bit of olive oil.
• Vegetables - onion, garlic, potatoes, carrots, and peas
• For the gravy - tomato paste, Worcestershire sauce, beef broth, corn starch, fresh thyme, and salt

Reasons to use the Instant Pot to make beef stew:

• You can brown the stew meat right in the Instant Pot. This process only takes a few minutes, but browning the meat adds excellent flavor and texture in the finished stew. Most slow cookers don't have this ability.
• Pressure cooking is quick. A good stew on the stove top or in a crockpot can take hours. Since I'm usually scrambling to figure out what to make for dinner each night, I like knowing that start to finish, I can have a homemade beef stew on the table in well under an hour.
• Flavor infused meat. Any time you make a recipe that cooks meat in liquid, the pressure cooker should be your go-to appliance. All the flavor gets infused into the meat, and this stew meat will be the most tender you've ever enjoyed.
• You can control the doneness of your meat and vegetables. When you're experimenting, this can take some trial and error. Fortunately, with this Instant Pot Beef Stew recipe, I've already figured the perfect cooking time for both the meat and the vegetables!

You simply must give this Instant Pot Beef Stew recipe a try! The meat is so tender, the vegetables are cooked perfectly and the flavor is absolutely wonderful! If your friends and family were not stew fans before, they definitely will be now!

Instant Pot Beef Stew

Instant Pot Beef Stew is a quick and easy homemade dinner recipe with tender pieces of beef, soft potatoes, carrots and peas, smothered in a savory gravy.

5 from 6 votes

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Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Time to get to pressure: 15 minutes

Total Time: 45 minutes

Hover to scale: 8 servings

Chef: Krissy Allori

Ingredients

• ▢ 2 tbsp olive oil
• ▢ 2 pounds beef stew meat
• ▢ 1 large onion (chopped)
• ▢ 2 cloves garlic (minced)
• ▢ 1 tbsp tomato paste
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tbsp kosher salt
• ▢ 1 tbsp fresh thyme
• ▢ 4 cups beef broth
• ▢ 1 pound yukon gold potatoes (cut into 1 inch cubes)
• ▢ 1 pound carrots ( peeled and sliced into 1 inch thick pieces)
• ▢ 1 ½ cups peas
• ▢ 2 tbsp corn starch

Instructions

• Set the Instant Pot to Saute mode then add the oil. When the oil is hot, add half the meat in a single layer and allow it to brown, turning only once, for about 5 minutes. Transfer to a large bowl and add remaining stew meat and allow to brown for about 5 minutes. Transfer to same bowl.
• Add the onions and allow to brown on Saute mode for about 5 minutes, stirring only occasionally. Add minced garlic and tomato paste, stir, and allow to cook for an additional minute.
• Add browned meat and any juices from bowl along with Worcestershire sauce, salt, thyme and beef broth. Cover and lock lid. Set to high pressure for 10 minutes.
• Quick release pressure, then add the potatoes, carrots and peas. Lock lid, and cook on high pressure for another 10 minutes.
• When stew is done, quick release the pressure. Add a couple tablespoons of the hot broth to a cup and add corn starch to the cup to make a slurry. Once all the corn starch has dissolved, stir the slurry into the stew. The broth should thicken a bit. If you prefer your stew extra thick, you can use a potato masher to mash up some of the vegetables.
• Add additional salt and some pepper, to taste. Serve with a nice green salad and some hot crusty bread.

NUTRITION INFORMATION

Calories: 347kcal | Carbohydrates: 21g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 88mg | Sodium: 1443mg | Potassium: 868mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9750IU | Vitamin C: 24.4mg | Calcium: 68mg | Iron: 5.7mg

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This post was originally created for Centsless Meals where I'm a contributor.