Instant Pot Beef Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Inactive time
35 mins
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Total Time
1 hr 40 mins
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Servings
6
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Calories
384 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
Description
The recipe begins by searing beef cubes in batches using olive oil, which locks in juices and adds deep caramelized flavors. Onions and garlic are sautéed in the same pot to build a flavorful base, then combined with beef broth and tomato paste to enrich the stew’s sauce. Worcestershire sauce brings additional umami and complexity.
After adding carrots, celery, and large chunks of Yukon gold potatoes along with the beef, the stew pressure cooks for a set time ensuring everything becomes tender. The final step involves mixing in cornstarch to thicken the broth into a smooth gravy, coating the meat and vegetables for a hearty finish.
Adjust tomato paste quantity if using the more concentrated tube form, as it may intensify the flavor. This stew can be adapted for stovetop or slow cooker methods, but the Instant Pot offers a quicker pressure-cooked version preserving the meat’s tenderness.
Ingredients
- 2 pounds beef stewing cubes or chuck
- 2 tablespoons olive oil divided
- 1 medium onion chopped
- 6 cloves garlic minced
- 3 cups beef broth
- 1 (6 ounce) can tomato paste see note
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- black pepper to taste
- 3 large carrot peeled & cut into fairly large bite-size pieces
- 3 ticks celery chopped
- 1 pound potato peeled & diced (fairly large bite-size pieces, Yukon gold variety
- 2 tablespoons cornstarch
Instructions
- Add 1 tablespoon of the oil to your Instant Pot. Press the "sauté" button and once the oil is hot, add half the beef. Brown the beef on all sides (I find this easiest to do with tongs). I like to do two batches so the meat isn't crowded and browns nicely.
- Once the beef is seared, transfer it to a plate and set aside. Repeat for the second batch (use the second tablespoon of olive oil).
- Add the onion to the IP and sauté for 3-4 minutes (add a splash more oil if needed).
- Stir in the garlic and cook for about 30 seconds.
- Add about a cup of the beef broth to the IP and scrape any brown bits from the bottom thoroughly (a wooden spoon works well). This is important as it'll help prevent getting an IP burn warning.
- Stir in the rest of the broth, tomato paste, Worcestershire sauce, salt, and pepper until smooth.
- Add the remaining ingredients except for the cornstarch (including returning the beef to the pot).
- Close the lid and set the valve on "sealing", and cook on high pressure for 35 minutes. It will take 10-15 minutes for the Instant Pot to get up to pressure.
- Once the countdown is done, let the pressure release naturally for 10-15 minutes, and then do a quick release for the rest of the pressure. Mix the cornstarch with 2 tablespoons of cold water and add the slurry to the IP. Give it a good stir and let it thicken up for a few minutes (you can put the "sauté" button back on if needed to activate the cornstarch). Season with salt & pepper to taste and enjoy!
Notes
- Use half the tomato paste amount when using a concentrated tube to avoid overpowering the stew.
- This recipe has been updated to prevent burn warnings on newer Instant Pot models.
- Inactive time indicated represents how long the Instant Pot takes to reach pressure.
- For alternative cooking methods, try stovetop or slow cooker recipes for beef stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 94mg | 31% |
| Sodium | 1226mg | 51% |
| Potassium | 1415mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 6541IU | 131% |
| Vitamin C | 27mg | 30% |
| Calcium | 88mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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