5 from 36 votes
Easy Instant Pot Beef Stew
The Easy Instant Pot Beef Stew features tender chunks of beef stewed with potatoes, carrots, onions, canned green beans, and diced tomatoes. The pressure cooker method quickly softens the vegetables and meat, while a cornstarch slurry finishes the broth into a hearty, thickened stew. Seasoned with salt and black pepper, it offers a balanced and comforting dish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
servings
Calories:
354 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 ½ pounds beef stew meat
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 potato large
- 4 carrot large
- 1 onion large
- 14.5 ounces green beans with their liquid, canned
- 29 ounces diced tomatoes 2 cans) with their liquid, canned
- salt
- black pepper
- 2 tablespoons cornstarch
- ⅓ cup water cold
Instructions
- Cut the beef stew meat, potatoes, carrots, and onions into bite size pieces.
- Set the instant pot to its Saute setting. Add the oil and stew meat. Stir and cook until the meat is well browned all over.
- Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid.
- Add salt and pepper to taste. I use at least a teaspoon of salt in this recipe. That's a lot of stew to season, you know!
- Place the lid on the pressure cooker and make sure it's locked. If your model is equipped with a valve, check that it's in place. Set it to cook for 15 minutes on high pressure.
- At the end of the 15 minutes cooking time, allow the pressure to release naturally for 10 minutes followed by a quick release of any residual pressure. Open the top of the cooker and set it to its Saute function.
- Combine the cornstarch and cold water in a small bowl. When the stew comes to the boil, add the cornstarch and water and stir until thickened. Reduce the heat to Simmer or Keep Warm.
- Serve over rice or noodles.
Cup of Yum
Notes
- Cut the stew meat, potatoes, and carrots into similarly sized pieces to ensure even cooking.
- Once cooled, store the stew in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- For reheating frozen stew, thaw overnight in the refrigerator and warm gently on the stove or in a microwave to preserve tenderness.
Nutrition Information
Serving
1
Calories
354kcal
(18%)
Carbohydrates
31g
(10%)
Protein
30g
(60%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.03g
(2%)
Cholesterol
70mg
(23%)
Sodium
298mg
(12%)
Potassium
1245mg
(26%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
7429IU
(149%)
Vitamin C
39mg
(43%)
Calcium
116mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 354
% Daily Value*
| Serving | 1 | |
| Calories | 354kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 70mg | 23% |
| Sodium | 298mg | 12% |
| Potassium | 1245mg | 26% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7429IU | 149% |
| Vitamin C | 39mg | 43% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.