The Best Instant Pot Beef Stew
The middle of February is a great time for comfort food. One recipe I turn to over and over is my beloved Crockpot Beef Stew, because it’s so warm and satisfying. Have you tried it yet? It’s a fan SUPER favorite!
There’s only one problem: cooking it in the crock takes anywhere from 6 to 10 hours. That’s a good thing if you want to throw the meal together in the morning and have a hot dinner waiting at the end of the day…but what if you’ve just come home from work and you’re really in the mood for a good beef stew? It’s too late to start cooking it then.
Or at least, it used to be. But now, it’s Instant Pot to the rescue!
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With the Instant Pot, you can whip up a hearty beef stew in less than an hour…including prep time, cooking time, and sitting time. So if you get home at 5:30, you can have a delicious beef stew on the table by 6:30. And that means you can have a The Best Instant Pot Beef Stew in your belly, where it belongs, by 6:45.
So now, it’s your choice…you can start your stew in the morning or in the evening. With the Instant Pot, it’s all good.
The Best Instant Pot Beef Stew
- Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.
- Seal Instant Pot at set valve to sealing.
- Select the Meat/Stew option (35 mins high pressure)
- Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes is up, quick release pressure, placing the valve to the venting position.
- After Instant Pot is depressurized, Stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.
MORE BEEF RECIPES YOU WILL LOVE
- The Best Crockpot Beef Stew – The low and slow version of this recipe.
- Instant Pot Corned Beef and Cabbage – quick, easy and delish!
- Easy Crockpot Beef Tips and Gravy – so comforting
- Instant Pot Stuffed Peppers – a classic
- Easy Instant Pot Pot Roast Dinner – my kid’s favorite
Get your Instant Pot Today! Click on the Instant Pot for details.
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Published on: February 16, 2017
Updated on December 8, 2019
The Best Instant Pot Beef Stew
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Ingredients
- 2 pounds beef stew meat (cut into bite-sized pieces)
- 1 teaspoon Salt
- 1 teaspoon pepper
- 1 medium onion finely chopped
- 2-3 cloves of garlic minced
- 6 oz can tomato paste
- 32 oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4-5 small red potatoes cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- 1/4 cup flour
- 1/4 cup water
Instructions
- Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.
- Seal Instant Pot at set valve to sealing.
- Select the Meat/Stew option. (35 min High pressure)
- Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes is up, quick release pressure, placing the valve to the venting position.
- After Instant Pot is depressurized, Stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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I think turned out great. My first suggestion is to put the cooking time in the printable instructions. All I did differently was to sautee the stew meat, onion, and garlic and in my second attempt I cut the cook tome to 25 minutes because the bite sized potatoes were mush.
I am so happy it turned out great for you! The recipe card at the bottom of the post does have a printable version, if you hit the print button 🙂 I hope that helps!
I bought my Instant Pot at a large store that also sells groceries so I gathered up the ingredients for this stew and this was my very first IP meal ever! This was perfect. I kept the potatoes in rather large chunks so they would not get mushy and, wow. I took everything pretty much from the grocery bag into the pot. I was so pressed for time that I splurged and bought onions that were already chopped up. I used crushed garlic from a tube and I had all the ingredients sealed and ready to go in about 8 minutes. This was perfect and, as my first recipe ever, I plan to go back to it in the future! Thank you!!!!
With the cold upon us, I decided to make something hot and hardy. It came out very delicious. I loved how easy it was to follow. Had some left over stew this afternoon and it was even tastier. The broth was also much more thicker and savory. Will definitely make again.
Hello, what city was this recipe cooked at? I’m in denver, co and wondering about time cook time adjustment for altitude at 5300 ft.
Hi CJ,
I live in Colorado Springs at 7,000 feet which is higher than Denver, and the only thing I did differently was to increase the cook time so I had more tender meat. I did this not because of the elevation, but because when I was reading the Instant Pot booklet it said for “fall off the bone” tender meat you keep the pressure setting on high and then press the add/plus/+ button until you reach 45 mins. This also changes the red light from “normal” to “more”. I have the 8 quart and with all of these ingredients it takes about 25 mins to get to pressure, then it cooks for 45 mins, then it sits for 12 mins. So “cook time” for me is about 80 mins not 60 mins. This is the best beef stew I have ever made!!!
Hi, I want to try this but I need to know if after the 35 min cook time, do u put the pot on saute function when u stir in the veggies and thickening agents?
No, the soup is still very hot. You can just keep it in the warm mode.