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Instant Pot Beef Stew–a super easy recipe for beef stew that doesn’t sacrifice flavor. This stew is comfort in a bowl!
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Instant Pot Beef Stew
Even though it was probably 20 degrees hotter than it needed to me to make this instant pot beef stew yesterday it still tasted so amazing! My whole family licked their bowls clean. I was dancing around the kitchen that a recipe which was so simple could turn out so tasty. We served ours with cast iron skillet cornbread. Yee HAW!
I started out with beef chuck steak and cut it into bite-size stew meat pieces. Alternately, you can buy chuck roast and cut it up the same way. Or pick out actual “stew meat” at the grocery store. I prefer to cut my own stew meat from a chuck roast. This way I know the meat will cook uniformly (since it’s from the same cut of meat).
I browned the meat while I cut up the potatoes, carrots, celery and onions. It worked out perfectly. By the time I was done cutting, the meat was done browning. Then I threw all the rest of the ingredients into the pot and let the Instant Pot do it’s magic.
I chose to use a natural pressure release on this recipe so that the beef could be as tender as possible. And it was! It was melt-in-my-mouth tender. I was a little concerned that the vegetables would be super mushy but they held their shape. They were soft but not mushy. I will be making Instant Pot beef stew a lot more now that I have a go-to recipe!
More recipes you’ll love…
Instant Pot Grandma’s Sunday Roast
Instant Pot Taco Soup
Instant Pot Creamy Wild Rice and Chicken Soup
What Pressure Cooker Did You Use?
To make Instant Pot Beef Stew I used my 6 quartInstant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Instant Pot Beef Stew
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.6 from 19 reviews
- Author: Karen Petersen
- Prep Time: 15 minutes
- Cook Time: 30 minutes (plus natural pressure release)
- Total Time: 45 minutes
- Yield: 4-5 servings 1x
Description
A super easy recipe for beef stew that doesn’t sacrifice flavor. This stew is comfort in a bowl!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 pound (up to 1 1/2 pounds for a more meaty stew) chuck roast/chuck steak/beef stew meat
- 1 pound russet potatoes or yellow potatoes
- 1 medium yellow or white onion
- 2 stalks celery
- 3 medium carrots
- 1 cup beef broth
- 1 tsp salt
- 1 tsp sugar
- 1 Tbsp worcestershire sauce
- 1 (14 oz) can crushed tomatoes
- 1 Tbsp cornstarch + 1 Tbsp cold water
Instructions
- Cut your meat into bite-size pieces, discarding excess fat. Sometimes I like to do this when the meat is partially frozen. It cuts so much easier.
- Turn your Instant Pot to the saute setting. When the display says HOT add in the olive oil and swirl it around. Add in the meat in one layer and let it brown for 5 minutes on one side. Then 5 minutes on the other side.
- While the meat is browning prepare the vegetables. Peel the potatoes and cut them into chunks. I made them a bit bigger than the size of the meat. Dice the onion. Cut your celery into half inch pieces. Peel the carrots and cut them into half inch pieces on a diagonal.
- Once the meat is done browning pour in the beef broth. Scrape up all the browned bits on the bottom of the pot. Stir in the salt, sugar and worcestershire sauce.
- Add in all the vegetables on top of the meat. Pour in the can of crushed tomatoes. Don’t stir.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Push the meat/stew button on your Instant Pot. Adjust the time to 30 minutes on high pressure. If your pot doesn’t have a meat/stew button just set the manual/pressure cook button to 30 minutes on high pressure.
- Let the pressure release naturally for at least 10 minutes and if you have more time you can do a full natural pressure release.
- Remove the lid. If you want to thicken the stewstir together 1 Tbsp of cornstarch with 1 Tbsp of cold water in a small bowl. Then stir the cornstarch slurry into the pot. I turned my pot to the saute setting and stirred in the slurry until it thickened up. It took less than a minute.
- Ladle the stew into bowls and serve. I served my stew with cornbread.
Notes
I used my 6 quartInstant Pot Duo 60 7 in 1*.
You can easily double this recipe. Double all the ingredients but keep the cooking time the same.
This recipe is gluten free.
- Category: Stew
- Method: Instant Pot
- Cuisine: American
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
