Instant Pot Beef Stew

This easy to make Instant Pot Beef Stew will be a family-favorite and crowd pleaser! It’s full of tender beef and flavorful veggies. 

As promised earlier in the week, here’s my first official “new” Instant Pot recipe — Instant Pot Beef Stew.

While I hope you tried/enjoyed the Instant Pot Steel Cut Oats, I have to be honest — the magic of the Instant Pot is most appreciated at that moment when dinner is miraculously ready and nobody is standing there whining “I’m hungry…. When is dinner going to be ready”… because it’s already ready!

I discovered this magic the first week I had the Instant Pot and needed an impromptu, family-friendly dinner in a pinch. I had spent most of the day at the hospital with my husband while his mom was having a procedure and found myself getting in much later than I anticipated.

Beef stew is usually something I either have to start planning for very early in the morning using the slow cooker OR start prepping in the early afternoon to allow for a long, slow simmer on the stove.

The Instant Pot makes all that complicated fussing and fiddling magically disappear.

I simply came home late in the afternoon, did a little meat saute, threw in the veggies, etc., and voila! It was ready and waiting when everyone trickled in over the evening AND it made enough for my husband to take some to his mother.

It was a huge hit around my house. If you give it a try, I hope it will be around yours as well.

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Instant Pot Beef Stew

Instant Pot Beef Stew

This easy to make Instant Pot Beef Stew will be a family-favorite and crowd pleaser! It’s full of tender beef and flavorful veggies. 

  • Author: Regan Jones, RD
Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 1/4 pounds lean beef stew meat
  • 2 cups beef broth or 2 cups water with 1 beef bouillon cube, dissolved
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning blend
  • 2 tablespoon Worcestershire sauce
  • 1 medium onion, chopped
  • 1 (16-ounce) bag baby carrots
  • 1 pound red potatoes, cut into large chunks
  • 2 tablespoons arrowroot or cornstarch
  • 2 tablespoons water

Instructions

  1. Turn on the Saute function; when hot add olive oil. Next, add meat (in batches, as needed) and cook until meat is browned on all sides.
  2. Pour in beef broth and stir to loosen any browned bits of meat on the bottom of the Instant Pot. Stir in salt and next 6 ingredients (through potatoes). 
  3. Close the Instant Pot lid and steam valve. 
  4. Set to Pressure Cook for 35 minutes. Once cooking is finished, allow pressure to release naturally for at least 10 minutes OR allow for a full natural release and keep warm. 
  5. When ready to serve, combine arrowroot or cornstarch with water and stir into warm stew to thicken sauce. 

© This Unmillennial Life ® by Regan Jones. All images & content on this site are copyright protected. Please do not use my images or content without my permission.


Don’t have an Instant Pot yet?

Here is an Amazon affiliate link to one similar to the one I bought.


efore you go, check out these recent posts

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