Easy Instant Pot Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
364 kcal
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Course
Main Course
Easy Instant Pot Beef Stew
Description
Easy Instant Pot Beef Stew brings together beef stew meat, pearl onions, mushrooms, baby potatoes, and chopped carrots in a flavorful blend of beef broth, Worcestershire sauce, tamari, tomato paste, garlic, brown sugar, and dried rosemary. The beef is first lightly coated in flour with salt and pepper then browned in butter for added depth before pressure cooking. This technique helps develop a rich base for the stew. The pressure cooker quickly tenderizes the beef and melds the flavors while preserving the texture of the vegetables.
The broth has a savory, slightly sweet balance with hints of umami from the Worcestershire and tamari, while rosemary adds a subtle herbal aroma. The pearl onions and mushrooms soften but hold their shape, providing contrast to the tender meat and potatoes. The stew’s hearty texture is ideal as a standalone meal or paired with crusty bread.
This stew works well as a comforting main course during cooler weather. It can be served as is or garnished with fresh parsley for freshness. The natural thickening from the flour coating and tomato paste creates a stew with a pleasing body and sheen. It offers a traditional beef stew flavor profile with a convenient Instant Pot preparation.
If the stew turns out too liquid upon cooking, it will thicken upon cooling. If needed, a slurry of flour or cornstarch mixed with cold water can be stirred in and gently simmered to thicken the liquid. Note that the Instant Pot may require up to 10 minutes to reach pressure before cooking starts.
Ingredients
- 2½ lbs beef stew meat
- salt
- black pepper
- 2½ tbsp flour
- 2 tbsp butter
- 2½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tamari or soy sauce
- 2 tbsp tomato paste
- 3 cloves garlic minced
- ½ tbsp brown sugar
- ½ tbsp rosemary dried
- 1 bag pearl onions approx 8-10oz
- 8 oz mushrooms halved
- 1 lb baby potato halved
- 2 carrot chopped roughly
Instructions
- In a large bowl, mix together your stew beef, flour, salt (lightly!), and pepper.
- Set your Instant Pot to sauté - low. Add your butter and lightly brown your beef. It doesn't have to be cooked all the way through, just browned. Do so in two batches to not overcrowd the pot.
- Add into the Instant Pot 2½ cups of beef broth/stock (deglaze the pot if you have to, to avoid any brown bits from browning the beef from burning), Worcestershire sauce, soy/tamari sauce, garlic, brown sugar, tomato paste, and rosemary.
- Add in the potatoes, onions, carrots, and mushrooms.
- Close the Instant Pot lid, close the steam valve, and set the Instant Pot to Meat/Stew or Pressure Cook for 35 minutes on High.
- Once done, either let the Instant Pot naturally release or quick release the lid. Serve while warm. (Optional parsley for garnish)
Notes
- Allow up to 10 minutes for the Instant Pot to reach pressure before cooking begins.
- If the stew liquid is too thin after cooking and cooling, mix a tablespoon of flour or cornstarch with a tablespoon of cold water and stir it into the stew; then gently simmer to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 364kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 46g | 92% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 127mg | 42% |
| Sodium | 767mg | 32% |
| Potassium | 1028mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3605IU | 72% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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