Instant Pot Beef Stew
on Sep 11, 2018, Updated Jan 30, 2024
You can make this easy Instant Pot Beef Stew for dinner tonight. No need to cook it all day in your oven or slow cooker. Have your stew that is loaded with beef and vegetable on the table in no time at all.
Instant Pot Beef Stew
Beef stew is a meal that we make so frequently during the fall and winter months. It’s an easy meal that is always so comforting for dinner during the cold weather. Before making my Slow Cooker Beef Stew, I use to make our beef stew on the cooktop. It would take all day long and had to be monitored so a bit of a time consuming meal. I would make it for Sunday dinners because the effort was too much for a weeknight meal.
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Letting the beef cook in the slow cooker all day allowed the meat to really tenderize. I have been making quite a few recipes using my Instant Pot because the cooking time is always so quick. Last week, I decided it was time to make my beef stew in the Instant Pot. I was worried the meat would not tenderize like it does in our Crock-Pot. I was so wrong. This Instant Pot Beef Stew could not be more perfect.
I found it perfect as far as flavor and tenderness. The prep and cleanup was a breeze. And it was such a quick and easy family dinner that I did not have to spend all day making. Pressure cookers are really such a time saver. Once you have a good recipe, it is so beneficial for making quick meals.
We like to load our Instant Pot Beef Stew with lots of veggies and extra beef. I found a sale at Kroger last week on chuck roasts. Buy one get one. I love it when I find an amazing sale. It was perfect for this Pressure Cooker Beef Stew.
For this beef stew recipe, we have a bit of tomato flavor added in from paste. It’s not an overwhelming tomato, it just adds a bit of flavor. I did not load this recipe with tons of spices. My whole family thinks it turned out just perfect and just as good as the past beef stews that I have made.
I mentioned that I used a chuck steak. If you are very pressed for time, you could buy precut stew meat from the meat area at your grocery to speed up the process. I sliced and diced all of my own veggies. You could purchase pre-sliced and diced in your veggie area at the grocery to save some additional time. The rest of your ingredients needed you will most likely already have in your pantry and spice cabinet.
INGREDIENTS TO MAKE BEEF STEW
4 tbsp Butter
2 1/2 lb Chuck Roast, cut in 1″ cubes
Salt & Pepper
4 cup Beef Stock
2 tbsp Tomato Paste
1 tbsp Worcestershire Sauce
1 tsp Paprika
3 tsp Minced Garlic
1 tsp Thyme
1 1/2 Onions, diced
2 stalks Celery, sliced
5 medium Potatoes, peeled and cubed
3 Carrots, peeled and sliced
1 Bay Leaf
3 tbsp Cornstarch
3 tbsp Water
HOW TO MAKE INSTANT POT BEEF STEW
Set Instant Pot on Saute High.
Place butter in pot and allow to melt.
Salt and pepper meat and saute in batches until browned. Remove to bowl and continue until all is cooked.
Turn off pot and return meat to pot.
Add beef stock, tomato paste, Worcestershire, paprika, garlic and thyme,
Stir to combine.
Add onions, celery, potatoes and carrots.
Stir until well mixed.
Add bay leaf.
Cook on high pressure for 35 minutes.
When pot shuts off, cover vent with dish towel to avoid spattering and press quick release.
In a small bowl, whisk together cornstarch and water until well blended. Set aside.
Remove lid.
Remove bay leaf and discard.
Add cornstarch mixture and stir until blended. Allow several minutes for sauce to thicken.
Salt and Pepper to taste and serve.
How do you make your beef stew? Do you prepare it on the stovetop, slow cooker or in your Instant Pot?
Instant Pot Beef Stew
Ingredients
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1" cubes
- Salt & Pepper
- 4 cup Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 1/2 Onions, diced
- 2 stalks Celery, sliced
- 5 medium Potatoes, peeled and cubed
- 3 Carrots, peeled and sliced
- 1 Bay Leaf
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High.
- Place butter in pot and allow to melt.
- Salt and pepper meat and saute in batches until browned. Remove to bowl and continue until all is cooked.
- Turn off pot and return meat to pot.
- Add beef stock, tomato paste, Worcestershire, paprika, garlic and thyme,
- Stir to combine.
- Add onions, celery, potatoes and carrots.
- Stir until well mixed.
- Add bay leaf.
- Cook on high pressure for 35 minutes.
- When pot shuts off, cover vent with dish towel to avoid spattering and press quick release.
- In a small bowl, whisk together cornstarch and water until well blended. Set aside.
- Remove lid.
- Remove bay leaf and discard.
- Add cornstarch mixture and stir until blended. Allow several minutes for sauce to thicken.
- Salt and Pepper to taste and serve.
Nutrition
Made this last night. My husband ate 3 bowls!!! That says a lot because we never have Beef Stew, and he sneered when I told him what was for supper. Other than the fact that we realized we are not fans of Thyme, it was amazing!!!!! Not to mention MADE IN 35 MINUTES!!!! Love my instant pot and will definitely be making this on a regular basis now…minus the thyme, or at least a tiny amount only. Thank you so much for this recipe.
Just a quick question, do you do a natural release before you do a quick release or do you do a quick release after the 35 minute cooking time. Can’t wait to try this, looks great!