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.
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Incredible. Made a few little changes but holy cow this was amazing. Will make a million times more.
Made this last night with a couple of changes. It’s been my experience with meat and vegetables is that the veggies get mushy before the meat gets done. Put the meat, broth, tomato paste and seasonings in first for 25 minutes. Did a quick release and added the vegetables except peas and corn for another 10 minutes. Then followed the recipe. It was wonderful. Would also make a great soup if you didn’t add the thickening at the end.
I am an avid crockpot user, but recently bought an instant pot. I searched forever for a crockpot beef stew that I liked, but I never found one that I enjoyed. The meat always tasted too acidic from the addition of the vegetables cooking all day. Tried your recipe with my instant pot today and AT LAST! I have a beef stew recipe that will be my go-to! I was so skeptical since there wasn’t even a step to brown the meat, but it didn’t matter! It turned out delicious! The only changes I made included omitting the corn (not my favorite), and adding in a half teaspoon of ground thyme and a bay leaf, and using golden potatoes instead of red. It tastes like it’s been in a dutch oven for hours! THANK YOU FOR THIS AMAZING RECIPE!
Thank you Mel for taking the time to leave such a nice comment. I am very happy to hear you loved the recipe!
This was my very first time using my InstantPot. I’ve been nervous about using it, but this recipe was excellent and SO easy!!! I used a closer to 2.5 lbs of stew meat as well as more potatoes and it came out wonderful! I did add about 5 minutes onto the time to make sure the meat cooked all the way through. I’m not a huge fan of onions, so I exchanged that for 2 diced shallots and used a mix of Yukon gold and Petite red potatoes. My husband is a huge fan and after finishing dinner remarked that he’s excited for leftovers tonight 🙂
Thank you for posting! This was my first-ever instapot recipe and I loved it! The flavor profile is hearty like you expect for beef stew. It is fairly liquid-y so next time I will be making biscuits/rolls to go along and mop up the flavor left behind 🙂 The only change I made was that I substituted 4 TB cornstarch with 4 TB water to make it gluten-free for me