Instant Pot Beef Stew

Making a rich and hearty beef stew in only 35 minutes might sound impossible, but using a pressure cooker makes it fast and flavorful. Instant Pot Beef Stew comes together quickly with the help of this multi-purpose kitchen appliance. Go from browning your beef to simmering the stew with chunky vegetables all in one pot. In just minutes you’ll have dinner on the table and lots of full bellies!

I am such a big fan of my Multicooker. It has a number of settings and is very user-friendly. It really makes it simple to get dinner on the table in a short amount of time. And who doesn’t appreciate that? This Instant Pot Beef Stew takes only 35 minutes and tastes like it has been simmering all day long.

Tips on making Instant Pot Beef Stew:

• Use beef broth in this recipe instead of water. It gives the stew added flavor since you are cooking it in only 35 minutes.
• Cut the vegetables and beef into one inch chunks, making them uniform in size. This allows them to cook evenly and completely, but still hold their shape.
• Adding Worcestershire sauce and the red wine vinegar gives the stew a tangy flavor that is savory and delicious.
• Herbs and spices are a matter of choice and can depend on what you have in your pantry. I used Italian seasoning, as it is a great all-purpose seasoning for soups and stews. The paprika gives the stew added color and some warmth.
• Don’t be afraid to add more vegetables. Stew isn’t hearty without a variety or root vegetables, but corn, green beans and cabbage all all good, hearty choices for this recipe, as well.
• The potatoes will slightly thicken the stew while cooking. You can omit the cornstarch slurry if you are in a pinch for time or if you like the consistency of the stew without it.

Instant Pot Beef Stew Recipe

What’s needed?

• 1 pound beef stew meat
• 1 medium yellow onion
• 3 russet potatoes
• 1 cup chopped carrots
• 2 cups beef broth
• 15 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon sweet paprika
• 1 teaspoon dried parsley
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons red wine vinegar
• 2/3 cup frozen peas
• 2 tablespoon cornstarch, optional
• salt and black pepper to taste

How to make Instant Pot Beef Stew?

• Heat the Instant Pot by setting it to “saute'”SAUTE”. Add chunks of beef and onions. Cook until no longer pink, stirring occasionally, about 5 minutes.
• Add remaining ingredients, except cornstarch, and stir. Cover with lid and set Instant Pot to “SOUP/STEW” setting. Press start and pressure cook for 30 minutes.
• Allow steam to escape and open the lid. Make a slurry with 2 tablespoon cornstarch and 1/4 cup water. Add to the stew and stir to thicken. Salt and pepper the stew to taste. Serve Instant Pot Beef Stew with cornbread and butter. Recipe makes 4 servings.

I’m finding that I can do all sorts of easy recipes in the multi-cooker because it has a saute/brown feature, along with slow cooking and pressure cooking. It is one of my most versatile kitchen appliances. The 6-quart multi-cooker that I use is made by CROCKPOT.

For more quick and easy soups and stews, check out these comforting recipes:

• Cheesy Broccoli Soup
• Easy Chicken Noodle Soup
• Quick and Easy Vegetable Soup

• Share
• Print

Instant Pot Beef Stew

Making Instant Pot Beef Stew is quick and easy in a multi-cooker. Add potatoes, carrots and peas to make it hearty and flavorful.

Servings: 4 servings

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

Ingredients 

• 1 pound beef, cut into 1-inch chunks
• 1 medium yellow onion
• 3 medium russet potatoes
• 1 cup carrots, chopped
• 2 cups beef broth
• 15 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon sweet paprika
• 1 teaspoon parsley
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons red wine vinegar
• 2/3 cup frozen peas
• 2 tablespoon cornstarch, optional
• salt and black pepper to taste

Instructions 

• Heat the Instant Pot by setting it to “saute'”SAUTE”. Add chunks of beef and onions. Cook until no longer pink, stirring occasionally, about 5 minutes.
  
• Add remaining ingredients, except cornstarch, and stir. Cover with lid and set Instant Pot to “SOUP/STEW” setting. Press start and pressure cook for 30 minutes.
  
• Allow steam to escape and open the lid. Make a slurry with 2 tablespoon cornstarch and 1/4 cup water. Add to the stew and stir to thicken. Salt and pepper the stew to taste. Serve Instant Pot Beef Stew with cornbread and butter. Recipe makes 4 servings.
  

Equipment

• 1 Instant Pot/multi-cooker

Notes

Tips on making Instant Pot Beef Stew:

• Use beef broth in this recipe instead of water. It gives the stew added flavor since you are cooking it in only 35 minutes.
• Cut the vegetables and beef into one inch chunks, making them uniform in size. This allows them to cook evenly and completely, but still hold their shape.
• Adding Worcestershire sauce and the red wine vinegar gives the stew a tangy flavor that is savory and delicious.