Ultimate Instant Pot Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
30 mins
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Total Time
1 hr 5 mins
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Servings
8 people
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Calories
138 kcal
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Course
Main Course
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Cuisine
American
Ultimate Instant Pot Beef Stew
Description
This recipe starts with beef chunks coated in flour, salt, and pepper, then browned in batches using the Sauté function of the Instant Pot to develop a rich crust. Deglazing the pot with water removes browned bits, building flavor in the base. Onions and garlic are briefly cooked before adding dried herbs including rosemary, thyme, marjoram, and red pepper flakes for warming seasoning.
Tomato paste, Worcestershire sauce, brown sugar, and beef broth create a balanced, savory liquid into which the browned beef returns. Vegetables—carrots, quartered mushrooms, halved potatoes, and pearl onions—are added last, ensuring they cook properly under pressure along with the beef. A fresh thyme bundle provides additional aroma during the cooking cycle.
Using the Instant Pot significantly reduces cooking time while producing tender meat and rich broth. This stew is a well-rounded dish that can be served hot as a full meal, delivering depth of flavor from the combination of herbs, umami components, and vegetables. The recipe ends before thickening with a slurry, but this can be added if desired for a thicker sauce.
Ingredients
Beef:
- 1 1/2 - 2 pounds stew meat cut into 1 1/2 - 2 inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 2 tablespoons canola oil or olive oil
Rest of Ingredients:
- 1/2 cup water
- 1 onion sweet yellow, peeled and chopped
- 1 tablespoon garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/2 tablespoon rosemary dried
- 1/2 tablespoon thyme dried
- 1 teaspoon marjoram dried
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 cups beef broth
- 2 carrot peeled and chopped into 2 inch chunks
- 8 ounces baby bella mushroom trimmed and quartered
- 1 pound potato halved, new mini or Yukon
- 1 cup pearl onions fresh or frozen
- 1 thyme bunch tied in a bundle
Cornstarch Slurry:
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Add beef chunks to a large bowl, sprinkle flour, salt, and pepper onto it. Stir to combine.
- Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
- Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.
- Remove the beef from the pot, cover with foil and set aside.
- Add the water to the IP to deglaze it, and using a wooden spoon scrape well the bottom of the pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
- Add the chopped onion and cook for 1 minute, add the garlic, stir and cook for 1 minute.
- Add salt, pepper, dried rosemary, thyme, marjoram, and red pepper flakes. Stir to combine.
- Then, add tomato paste, Worcestershire sauce, brown sugar, and beef broth. Stir to combine.
- Next, add the beef back to the pot, followed by chopped carrots, mushrooms, potatoes, and pearl onions if using.
- Make sure you don't go over the Max line of your pot.
- Add a bunch of fresh thyme on top.
- Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release.
- Release manually the remaining pressure.
- Discard thyme.
Optional:
- If you want the sauce to be thicker, mix corn starch and water in a small bowl until fully combined.
- With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for 2-3 minutes, until the sauce, thickens.
- Serve and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 138kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 757mg | 32% |
| Potassium | 578mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 2655IU | 53% |
| Vitamin C | 12mg | 13% |
| Calcium | 65mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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