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–+ servings
instant pot beef stew

Instant Pot Beef Stew

This Instant Pot Beef Stew is packed with tender beef, potatoes and carrots in a rich and flavorful gravy.

Note: Made in a 6-qt Instant Pot

4.97 from 27 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Pressurizing Time 15 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings
Calories 557 kcal

Equipment

Ingredients
 

  • 2 tablespoons (30 ml) olive oil
  • 2 pounds (907 g) beef stew meat cut into chunks
  • 1 pound (454 g) potatoes peeled and cut into thick pieces
  • 6 medium carrots peeled and cut into thick pieces
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 cup (237 ml) beef stock
  • 14.5 ounce (411 g) can crushed tomatoes
  • 1 tablespoon (15 ml) worcestershire sauce
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (1 g) ground black pepper
  • 1 teaspoon (5 ml) Maggi liquid seasoning
  • 2 tablespoons (16 g) cornstarch
  • 2 tablespoons (30 ml) water

Instructions
 

  • 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.

Notes

  • 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 make sure to strain off the fat that's come to the surface, if there is any.

Nutrition

Calories: 557kcalCarbohydrates: 29gProtein: 30gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 107mgSodium: 734mgPotassium: 1250mgFiber: 5gSugar: 8gVitamin A: 10343IUVitamin C: 27mgCalcium: 92mgIron: 5mg
Keyword Soup
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