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.
Ingredients You’ll Need
The great part about this recipe is that you can use whatever you like or have in the fridge. The base stew is made with those root veggies you always have, but you can add in any others you like as well.
The type of beef you use is also up to you. There are many cuts of beef you can use in this recipe.
Have you tried bone broth? The Instant Pot is one of the easiest methods for making it homemade.
- 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.
- 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
How to Make Instant Pot Beef Stew
Turn the Instant Pot on saute 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.
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 saute 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.
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.
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 saute 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.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.
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Instant Pot Beef Stew
- Instant Pot
- 2 tablespoons olive oil
- 2 pounds beef stew meat cut into chunks
- 1 pound potatoes peeled and cut into thick pieces
- 6 medium carrots peeled and cut into thick pieces
- 1 medium medium onion chopped
- 1 clove garlic minced
- 1 cup beef stock
- 14.5 ounce can crushed tomatoes
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Maggi liquid seasoning
- 2 tablespoons cornstarch
- 2 tablespoons water
- Heat 1/2 the oil in the Instant Pot on saute mode. Season the beef chunks with salt and pepper. Add beef in batches and brown well on all sides. Remove to a plate. Repeat with remaining beef.
- Add remaining oil and whisk the bottom of the pan to remove brown bits. Add onions, carrots, and potatoes. Cook for 2-3 minutes, making sure not to burn. Add the garlic. Turn off saute mode.
- Add beef stock, tomatoes, Worcestershire sauce, salt, pepper, and Maggi liquid seasoning. Return beef to the pot. Mix well.
- Lock the lid and set the valve to sealing. Press the pressure cook button and set the cook time to 35 minutes. Allow the steam to release naturally for 10 minutes, then do a quick release.
- To thicken the stew, turn on saute 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. Serve.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura spends a lot of her time cooking and creating recipes to share. She loves traveling and learning about new foods around the world to bring into her own recipes at home.