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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This is a great recipe, as other people have said! I used Better than Bouillon and water instead of the beef broth, and replaced a portion of it with a can of diced tomatoes. To me, this was still a bit too soupy, so I recorded it in my recipe book with a slight change in liquid to vegetable ratio. We had a roughly 2lb bag of stew meat in the freezer. We thawed it mostly in water, but some of the pieces were probably still a bit frozen. No issues whatsoever. So it was very friendly for an after work recipe.
I did add some dried thyme, and next time I’ll add more carrots and potatoes as much as my 6 quart pot will let me!! The carrots were totally falling apart/melt in your mouth. The potatoes I had were a bag of red and gold ‘creamers’ so I just halved them – I just used these in another Instant Pot recipe and they were totally tender at 10 minutes, so I was afraid to cut them too small lest they melt away to nothing. I also used an adjusted amount of cornstarch but I’ll try flour next time. This is the tastiest, most delicious stew I’ve ever made at home. Puts all my slow cooked versions to shame. It’s not too tomatoey, tastes super rich. I cannot wait for the leftovers. Thank you for sharing!!!
I have a pressure cooker but not an Instant Pot. I’d like to make this recipe. How long does the meat cook in step 3? Thanks.
35 Minutes
Just tried the beef stew for the first time and it was awesome.Followed the recipe as printed . Wouldn’t change a thing ..Thank you !
of course I didn’t follow directions and put the flour in and corn and peas all together. Is this going to make it really disgusting I really hope I did not waste the whole thing.
How did yours turn out? I’m in the same
Boat at this very moment and just waiting for the end.
I just got an instant pot for Christmas yesterday and this is the first recipe I’m trying out. I have a question and it might be a really dumb one, but I honestly don’t know. When I pressed the Stew function on my pot it said 40 minutes. Then it took about 20-30 min to pressurize. Is that the hour this recipe is calling for, or do I need to add 30 min to the pot?