closeup photo of a bowl of instant pot beef stew.
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5 from 1 vote

Instant Pot Beef Stew

Instant Pot Beef Stew is rich, savory and loaded with tender chunks of beef, carrots and potatoes!
Prep Time10 mins
Cook Time35 mins
Pressure30 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 442kcal
Author: Amy Duska

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 1-1.5 lbs. stew meat cut into 1 inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 lbs potatoes peeled and cut into 1 inch pieces
  • 8 carrots cut into 1 inch pieces
  • 1 onion diced
  • 2 teaspoons minced garlic
  • 4 cups beef broth
  • 3 tablespoons tomato paste
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • 2 dried bay leaves
  • 3 tablespoons cornstarch
  • fresh herbs for garnishing thyme, chives, rosemary or parsley

Instructions

  • Brown the meat. Place the olive oil in the Instant Pot and push the SAUTE button. Toss the meat with the salt and pepper and brown the meat on all sides.
  • Deglaze the pan. Add a cup of beef broth to the pot and use a large wooden spoon or heat-safe spatula to deglaze the bottom of the pan. Stir in the remaining beef broth and tomato paste. Press the CANCEL button to turn off SAUTE function.
  • Add ingredients. Place the remainder of the ingredients, except the cornstarch, into the pot and give it a good stir.
  • Pressure Cook. Place the lid on the pot and make sure the vent is in the SEALED position and press the MANUAL button. Adjust the time to 35 minutes at HIGH PRESSURE.
  • Release pressure. After the 35 minutes is up, let the Instant Pot natural release for 15 minutes and then turn the valve to VENTING position to release any excess pressure.
  • Thicken. Open the lid, remove 1 cup of liquid and let cool slightly. Whisk the cornstarch into the liquid until smooth and then pour it back into the pot. Stir to thicken.

Notes

  • Store leftovers in an air-tight container, in the fridge for up to 3 days.
  • Freeze leftover in a freezer-safe container for up to 3 months. The cornstarch will cause the liquid to separate on thawing. If you're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.
  • Before placing lid on the pot, make sure the that the plastic ring is properly fit into place to ensure a good seal during cooking.
  • Meat - Chuck steak or round steak
  • Potatoes - Russet potatoes or Yukon Gold potatoes
  • Onions - Yellow onions or Spanish onionsĀ 
  • Fresh garlic is best but it can be substituted with 1 teaspoon garlic powder.
  • Tomato paste can be substituted with 1 small can of tomato sauce.
  • 1/2 teaspoon of dried rosemary and thyme can be substituted for fresh herbs.
  • Cornstarch can be substituted with flour.
  • Either low-sodium or regular beef broth can be used.

Nutrition

Calories: 442kcal | Carbohydrates: 36g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 779mg | Potassium: 1665mg | Fiber: 7g | Sugar: 7g | Vitamin A: 13735IU | Vitamin C: 27.1mg | Calcium: 128mg | Iron: 9.5mg