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
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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 made this 2 days ago and it was FANTASTIC!!! I had to make a slight change to the recipe( Substituted
1 – 1/2 Tbs Soy Sauce + 1/2 Tbs Balsamic Vinegar for the Worcestershire sauce, due to food allergy) and added 1 – 1/2 tsp Greek Seasoning.
The stew was too thin even with the flour/water thickening, but it was the BEST Beef SOUP I ever had!!!!
I had some cooked Couscous in the refrigerator, that I added to each bowl before serving. It made for a really hearty Beef Soup!!!
My family loved it for dinner and enjoyed the leftovers for a snack the next day!!!
I would HIGHLY RECOMMEND this recipe for soup; it truly was delicious!!! But, if I decide to make this as a stew, I would definitely reduce the amount of Beef Stock to 24oz. and reduce the pressure cook time by 3 min. My bite size beef pieces were falling a part which was perfect for soup.
Wow!!! This was only my 3rd Instant Pot meal and it was sooo good!! Literally the best stew I have eaten, and even better the next day! I love the zip the Worcestershire adds.
My modifications: I had to sub tomatoe sauce (~8oz) in place of paste because I was out, subbed veggie broth for beef because, again, was out, I added more flour to make my thickener (maybe because GF blend?) and I forgot the peas- and it was still awesome!!
Im happy to say this was my 18 month olds first stew and she loved it! It will become a regular meal in our home, thank you!!
I forgot to add: I actually used the saute function for 3-4 minutes at the end to thicken it up more, just stir constantly, worked like a charm to achieve “stew” status. I probably will make my thickener with even more GF flour next time. 🙂
This looks delicious! Do the veggies take on the meaty/greasy flavor?
I can’t get this recipe to print
Once you push the print button a new window should open up with the printable recipe card. You might have your pop-up blocked?
To sauté, or not to sauté? If one has time and energy, would sautéing meat first improve this recipe? Would any adjustments then be necessary?
(And also, if using the “manual” button, set for 35 minutes?)
Thanks!
That’s what I had to do! 35 minutes worked perfectly for me in my “generic” electric pressure cooker.