Instant Pot Beef Stew (Pressure Cooker)

It takes less than an hour to make this hearty Instant Pot Beef Stew on a chilly day, filled with tender carrots, potatoes, and chunks of flavorful beef.

During the fall, I make beef stew all the time. I get tons of carrots and potatoes delivered in my Imperfect Box and those go right into the Instant Pot with the delicious Butcher Box meat I have stored in the freezer.

Why You’ll Love It

• Minimal cooking time: Making this stew at high pressure in the Instant Pot allows you to make a savory stew without waiting hours.
• Comfort in a bowl: Every spoonful of this hearty stew is perfect for chilly nights or when you crave for the nostalgia of a home-cooked meal.
• Meal prep perfection: This stew is perfect with just about any cut of beef. Use whatever you have handy to Whip up a batch and savor the leftovers; the flavors only get better with time.

Noelle Simpson says: This was the perfect stew recipe! Yum!!

Ginger says: This was amazing! Did not put the potatoes in the instant pot but made mashed potatoes and served it on top. It was delicious. My husband said best stew he has had.

» Also try this Instant Pot Chili.

Ingredients You’ll Need

• Cubed stew beef – The beef you use for this soup doesn’t have to be an expensive cut. I use stew meat and it breaks down into tender little morsels. You could also use London broil, sirloin, or even venison if you want. The type of beef you use is also up to you.
• Root Vegetables – The typical veggies for this stew are potatoes and carrots, but feel free to also use rutabaga, parsnips, or even celeriac.
• Onions and garlic – Add some great flavor with diced onions and minced garlic.
• Tomatoes – I use a can of pureed or crushed tomatoes. You could also use passata or tomato puree.
• Beef broth – Add to the richness of the stew by adding beef broth rather than just water. It gives a nice silkiness and richness of flavor.
• Maggi Liquid Seasoning (Optional) – Another way to add richness of flavor to this stew is with Maggi seasoning. It gives a nice color and robustness to the stew.
• Salt, pepper, corn starch, cooking oil

Helpful Tips

• Brown the beef in small batches. This will ensure that the meat browns well and gives the stew a great flavor.
• While store-bought beef stock works well, using homemade stock allows you to control the flavor and sodium levels more precisely.
• Make sure to deglaze the pot before cooking so you don’t get a burn notice.
• After cooking the Instant Pot stew make sure to strain off the fat that’s come to the surface, if there is any.

Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!

How to Make Instant Pot Beef Stew

Step 1: Brown the Beef

Turn the Instant Pot on sauté mode and let it heat up, then add the cooking oil.

Season the beef chunks with salt and pepper. Add the beef to the Instant Pot in batches, so it’s not crowded. That will help it brown well on all sides. When the chunks are browned, remove them to a plate until all of the beef has been browned.

Add the remaining oil to the Instant Pot and whisk the bottom of the pan to remove the brown bits. If it’s getting too hot, turn it onto low.

Step 2: Add the Veggies

Add the onions, carrots, and potatoes to the pot and saute them for 2-3 minutes. Make sure they don’t burn by scraping the bottom of the pot with a wooden spoon.

Turn off sauté mode. When it’s cooled down a bit, add the garlic. You don’t want to add the garlic when it’s still super hot, or it will burn. And there’s nothing worse than burned garlic.

Add the beef stock, crushed tomatoes, Worcestershire sauce, salt, pepper, and Maggi seasoning. Stir to combine and to make sure you’ve scrapped up all the browned bits.

Add the beef back to the pot.

Step 3: Pressure Cook

Lock the lid and set the vent to sealing. Press the pressure cook button and set the time for 35 minutes. If you make a larger amount than what this recipe calls for, you might increase the time to 40.

When the cooking time is up, allow the steam to release naturally for 10 minutes, then you can release the remaining pressure. If you have an Instant Pot with a cooling tray, you can add ice to the tray to make the time pass quicker.

Step 4: Thicken

The stew will be liquidy, so you’ll want to thicken it with the cornstarch. First, strain off the fat that’s come to the surface, if there is any.

To thicken the stew, turn on the sauté mode. Mix the cornstarch and water together in a small bowl. Add the slurry to the stew and stir until thickened.

Adjust salt and pepper to taste before serving.

How to Store & Reheat

Allow the Instant pot beef stew to cool to room temperature before refrigerating. Store leftovers in an airtight container to preserve freshness. Refrigerate for up to three days for the best taste and quality.

Reheating

Stovetop: Place leftovers in a saucepan on the stovetop over medium heat. If the stew has thickened in the refrigerator, you can adjust the consistency by adding a splash of beef stock. Heat the stew gently, stirring occasionally. Avoid rapid boiling to prevent overcooking.

Microwave: Transfer the desired amount of stew into a microwave-safe bowl. Heat the stew in short intervals, such as 1-2 minutes at a time, depending on your microwave’s power. Stir the stew between each interval to ensure even heating.

Instant Pot: To reheat the stew in the Instant Pot, place the leftovers in the pot, set it to the “Sauté” function, and warm it gently, stirring occasionally, until the desired serving temperature is reached.

Questions About the Recipe

Like this recipe? We’d love for you to share it on your Pinterest boards! Click to follow our Pinterest boards so you can find all our recipes! You can also find us on Facebook!

Pin it for later!