Instant Pot Beef Stew

  • Author: Amy


I recommend having a big loaf of crusty french bread to dip in the stew sauce. It is amazing!


  • 3 tablespoons olive oil
  • 2 lbs. stew meat, cut into 1 inch cubes
  • salt and pepper to taste
  • 2 lbs potatoes, peeled and cut into 1 inch pieces
  • 8 carrots, cut into 1 inch pieces
  • 1 onion, diced
  • 2 teaspoons minced garlic
  • 3-4 cups beef broth ( enough to cover the ingredients)
  • 3 tablespoons tomato paste
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 3 tablespoons cornstarch
  • fresh herbs for garnishing (thyme, chives, rosemary or parsley)


  1. Toss the meat with the salt and pepper.
  2. Place the olive oil in the Instant Pot and push the SAUTE button.
  3. Brown the meat on all sides. Press CANCEL button to turn off SAUTE function.
  4. Place the remainder of the ingredients, except the cornstarch, into the Instant Pot and give it a good stir.
  5. Make sure the vent is in the sealed position and press the STEW button. It should say 35 minutes, NORMAL, adjust the time if necessary to 35 minutes.
  6. After the 35 minutes is up, let the Instant Pot natural release for 10-15 minutes and then turn the valve to venting to release any excess pressure.
  7. Open the lid and remove about 1 cup of liquid and let cool.
  8. Whisk the cornstarch into the liquid until smooth and then pour it back into the pot.
  9. Stir to thicken.
  10. Serve hot topped with fresh herbs and cracked pepper.