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5.0 from 6 votes

Instant Pot Beef Stew Recipe

Savory instant pot beef stew is filled with chunks of beef and veggies for a quick meal that tastes like it's stewed for hours!!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 8
Calories: 349 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 3 tablespoons olive oil divided
  • 2 pounds beef stew meat cut into bite sized chunks
  • 1 1/4 teaspoons salt
  • 1 teaspoon pepper
  • 1 medium yellow onion chopped
  • 1 leek quartered and sliced
  • 4 cloves minced garlic  minced
  • 1 tablespoon tomato paste
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce 
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 talks celery diced
  • 2 large carrots peeled and cut into chunks
  • 2 medium russet potatoes peeled and cut into bite sized pieces
  • 1 rutabaga peeled and cut into bite sized pieces
  • 1 turnip peeled and cut into bite sized pieces
  • 1 celery root peeled and cut into bite sized pieces
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • 1 tablespoon fresh parsley chopped

Instructions

    Cup of Yum
  1. Add two tablespoons of oil to the Instant Pot, and heat on saute mode. Toss the stew meat with the salt and pepper. Add the beef to the pot and cook, turning frequently, until browned on all sides (you may need to do this in two batches).
  2. Remove the beef from the pot and add the remaining tablespoon of oil and the onion, leek, and garlic to the pot. Cook, scraping the browned bits from the bottom of the pot, until the onion is soft and translucent.
  3. In a medium bowl, whisk together the tomato paste, beef stock, Worcestershire, and thyme. Add the bay leaves, celery, carrots, potatoes, rutabaga, turnip, and celery root to the pot. Add the browned beef to the pot. Pour the broth mixture over the top and stir gently to combine.
  4. Place the lid on the Instant Pot, turn the knob to seal, and set it to cook on manual mode at high pressure for 35 minutes.
  5. When the cook time is finished, let the pressure naturally release for 10-15 minutes, then quick release the remaining pressure. In a small bowl, whisk together the corn starch and water until the corn starch is dissolved. Pour the corn starch mixture into the pot and stir until the stew is slightly thickened.
  6. Taste and add additional salt and pepper if needed. Serve hot with fresh parsley on top.

Nutrition Information

Calories 349kcal (17%) Carbohydrates 31g (10%) Protein 31g (62%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 70mg (23%) Sodium 758mg (32%) Potassium 1356mg (39%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2861IU (57%) Vitamin C 30mg (33%) Calcium 125mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 349

% Daily Value*

Calories 349kcal 17%
Carbohydrates 31g 10%
Protein 31g 62%
Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 70mg 23%
Sodium 758mg 32%
Potassium 1356mg 29%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 2861IU 57%
Vitamin C 30mg 33%
Calcium 125mg 13%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.