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–+ servings
A top view of beef stew in a bowl.

Instant Pot Beef Stew

Amy Duska
This Instant Pot Beef Stew is loaded with tender chunks of beef, carrots and potatoes in a rich and savory broth. It's quick and easy to make in the Instant Pot but tastes like it's been simmering all day long!
4.98 from 142 votes
Prep Time 15 minutes
Pressure Build/Release 30 minutes
Cook Time 35 minutes
Servings 6

Ingredients
 

  • 2 tablespoons olive oil
  • 1 ½ lbs. stew meat cut into 1 inch pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 lbs. potatoes peeled and cut into 1 inch pieces
  • 8 medium carrots peeled and cut into 1 inch pieces
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups beef broth
  • ¼ cup Worcestershire sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 3 tablespoons cornstarch tapioca starch or arrowroot

Instructions
 

  • Brown the meat. Place the olive oil in the Instant Pot and push the SAUTE button. Toss the meat with the salt and pepper and brown the meat on all sides.
  • Deglaze the pan. Add a cup of beef broth to the pot and use a large wooden spoon or heat-safe spatula to deglaze the bottom of the pan. Stir in the remaining beef broth and tomato paste. Press the CANCEL button to turn off SAUTE function.
  • Add ingredients. Place the remainder of the ingredients, except the cornstarch, into the pot and give it a good stir.
  • Pressure Cook. Place the lid on the pot and make sure the vent is in the SEALED position and press the MANUAL button. Adjust the time to 35 minutes at HIGH PRESSURE.
  • Release pressure. After the 35 minutes is up, let the Instant Pot natural release for 15 minutes and then turn the valve to VENTING position to release any excess pressure.
  • Thicken. Open the lid, remove 1 cup of liquid and let cool slightly. Whisk the cornstarch into the liquid until smooth and then pour it back into the pot. Stir to thicken.

Video

Notes

  • Store leftovers in an air-tight container, in the fridge for up to 4 days.
  • Freeze leftover in a freezer-safe container for up to 3 months. The cornstarch will cause the liquid to separate on thawing. If you're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.

Nutrition

Calories: 392kcalCarbohydrates: 42gProtein: 31gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 982mgPotassium: 1486mgFiber: 6gSugar: 7gVitamin A: 13732IUVitamin C: 39mgCalcium: 88mgIron: 4mg