This Delicious, Easy Instant Pot Beef Stew Recipe creates a fork tender beef, simmered broth that is chock full of flavor and vegetables.
Instant Pot Beef Stew
Instant Pot Beef Stew is delicious any time of the year, but Fall and Winter are prime months for warm comfort foods!
As the temperatures start to fall, I love serving soups, stews, and chili’s for dinner.
While I do love my crockpot, sometimes my mornings are rushed and I don’t have time to prep the ingredients to let them start slow cooking all day.
These are days that I pull out my Instant Pot (or pressure cooker of your choice) and in less than an hour I can have a tender stew to serve for dinner.
This Instant Pot Beef Stew Recipe serves four, but you can easily adjust the ingredient quantities to meet your needs.
Just add more or less of the meat and veggies to feed your crew!
When choosing the Beef for Beef Stew, I always compare prices of a Chuck Roast vs. Pre-cut stew meat. Either will work well, but sometimes there can be a vast price difference at the Supermarket. If you choose a chuck roast, just chop it into 1 inch cubes when you get home.
Tips & Tricks for making Instant Pot Beef Stew:
- It’s important to sear the meat first, to get the full flavor for the stew. You CAN just toss it in, but it will result in less flavor.
- Deglaze the Pot: After you brown the beef, be sure to deglaze to avoid the infamous Instant Pot burn message. When you are browning meat in a pressure cooker, it’s easy for small bits & pieces to stick to the bottom of the pot. If you just add a bit of liquid (broth, wine, water, etc) you can use a wooden spoon to scrape them off. Just leave them in the pot, they add delicious flavor!
- When recipes have liquids that are hot & brought to a boil in the Instant Pot, I ALWAYS use NATURAL RELEASE.
- If you prefer a thicker gravy, you can mix cornstarch and cold water, then stir into HOT stew.
- Start with 2 TBSP cornstarch & 2 TBSP cold water, if it’s still not thick enough for your preference, repeat until desired thickness is achieved.
- For more tender vegetables, chop into smaller pieces. If you find that the cooked veggies turn out too soft (or mushy) for your preference, next time chop them into larger pieces. Sometimes it’s trial and error to determine how you prefer them.
- PRINT OUT THE RECIPE. I always encourage readers to print out the recipes and store them in a binder for future reference. You can easily jot notes about any changes you’d like to make to the recipe to try in the future, to make the recipe your own.
- SAVE PREP TIME: I save on prep time by chopping my veggies while the beef is browning.
Substitutions and Variations for making Instant Pot Beef Stew:
- Use Beef Better than Bouillon with Beef Broth for a fuller, richer flavor.
- Substitute Red Wine for water
- Add a TBSP of Worcestershire Sauce
- Use pearl onions instead of diced onions
- Add roasted peppers with onions
- Add a can of V8 juice
- Add diced tomatoes (my Granny LOVED tomatoes in her stew!)
- Add or swap red or yellow/gold potatoes for sweet potatoes.
- Add peas, green beans, corn, or other vegetables of your choice.
- Add 1 pkg (or 3 TBSP from bulk package) of Brown Gravy Mix & 1 pkg (or 3 TBSP from bulk package) of Dry Ranch Seasoning to make it into Mississippi Beef Stew.
Don’t miss my other STEW RECIPES: Amish Beef Stew, Irish Beef Stew, Chicken & Vegetable Stew.
How store leftover Instant Pot Beef Stew:
Allow Beef Stew to cool, then store in an airtight container in the refrigerator for up to 2-3 days.
CAN BEEF STEW BE FROZEN?
YES! It can easily be frozen. Just store in a freezer safe, airtight container, leaving a bit of room for expansion in the top – don’t fill it all the way up. Be sure to DATE & LABEL container before storing. It can be frozen for up to 3 months.
Instant Pot Beef Stew
- 2 lb beef stew meat
- 1 bag of baby carrots
- 3 potatoes; peeled and diced
- 2 stalks of celery; diced
- 1 white onion; diced
- 1 - 32 oz beef broth
- 4 cups water
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon garlic
- 2 bay leaves
- 1 tablespoon olive oil
- Place instant pot on saute mode.
- Add in olive oil, stew beef and onion.
- Saute until meat is lightly browned on the outside.
- Turn off saute mode.
- Add in carrots, diced celery, and diced potatoes.
- Pour in beef broth.
- Pour in water.
- Add in salt, pepper, garlic, and bay leaves.
- Stir well.
- Place lid on instant pot.
- Set valve to sealed position.
- Set high pressure or manual to 40 minutes.
- After the instant pot stops counting release pressure.
- Serve and enjoy!
Amount Per Serving: Calories: 620Total Fat: 20gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 225mgSodium: 2095mgCarbohydrates: 32gFiber: 4gSugar: 3gProtein: 80g
These are a few items I find helpful in my own kitchen when preparing Instant Pot Beef Stew:
Don’t miss these other DELICIOUS INSTANT POT RECIPES featured here at When Is Dinner:
- Instant Pot Keto BBQ Chicken Wings
- Instant Pot Nutter Butter Peanut Butter Cheesecake
- Instant Pot Peach Crisp
- Instant Pot Jasmine Rice
- Instant Pot Corn on the Cob
- Instant Pot Potato Soup
- Instant Pot Creamy Italian Chicken Pasta Casserole
- Instant Pot Baked Beans
- Instant Pot Reese’s Fudge
- Instant Pot Pot Roast
- Instant Pot Spaghetti & Meatballs
Wednesday 21st of October 2020
I plan to make this.....so glad to see an IP beef stew recipe that doesn't have tomatoes in it.