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This Instant Pot Beef Stew is the be-all and end-all when it comes to beef stew! It truly is the ultimate stew with melt-in-your-mouth, super tender beef and a rich and deeply flavored broth. It’s hearty, delicious, fast and super easy.
Beef stew is a classic yet simple dish. It’s the basic meat and and potatoes dish. Yet it is a favorite through and through. Not only is it economical, it is the epitome of comfort food!
Beef stew is all about the tender meat that just melts in your mouth, usually acquired through long hours of slow cooking. Enter: the Instant Pot. While the instant pot is a multi-cooker, there’s no doubt the the high pressure cooker is probably the most used feature. And why not? In minutes you can have any dinner you desire!
Instant Pot Beef Stew
- Quick & Easy Recipe
- Perfect Freezer Meal
- One Pot Meal – Easy Cleanup
- Simple Ingredient List
- Hearty & Comforting
Beef stew is the ideal dish to be made in the instant pot. While I admit, at first I was skeptical to just throw everything in there thinking the potatoes were going to be mushy if cooked for the same amount of time as the beef, I had no reason to be!
The instant pot prevailed, yet again. The beef was super tender, and the potatoes and carrots were cooked to perfection. It’s truly a simple dish to make, but one that’s loaded with tons of rich and deep flavors.
Ingredient Notes
- Beef – Stewing beef, cut in cubes (such as chuck or round). See “FAQs & Expert Tips” for more info.
- Flour – I used all-purpose flour to coat the beef before searing.
- Olive Oil – Substitute sunflower, safflower or avocado oil.
- Beef Broth – I opt for low sodium. Water or chicken/vegetable broth can be used.
- Potatoes – Medium potatoes, peeled and cut into cubes. I prefer Yukon gold.
- Carrots – Large carrots, peeled and sliced.
- Onion – A large white or yellow onion, chopped.
- Garlic – Fresh is best! Minced.
- Tomato Paste – Make sure to get tomato paste and not tomato sauce.
- Worcestershire Sauce – For added flavor.
- Bay Leaves – Dried. Essential for soups and stews!
- Seasoning – Cumin, Italian seasoning, salt & pepper.
- Parsley – Fresh parsley, for garnish.
How To Make Instant Pot Beef Stew
- Prep Beef: Place the beef in a ziploc bag, add the flour and the 1 tsp salt and pepper. Close the ziploc bag and shake until each piece of beef is fully coated in flour.
- Sear: Turn the Instant Pot to the high saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot). Add the olive oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the beef pieces and sear until brown on all sides. Do not overcrowd, you will probably need to do this in a couple batches. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your instant pot.
- Add Ingredients: Add the rest of the ingredients to the instant pot and stir everything together. There should be more than enough liquid to cover all the ingredients. Close the lid. Set the Instant Pot to manual setting and set the timer to 35 minutes.
- Finish & Serve: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Serve warm.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
What Is Stewing Beef?
Beef sold for stew that is trimmed and cut into bite-size cubes. Usually it’s chuck or round, tough cuts that get really tender and flavorful when cooked slowly or under high pressure.
Can I Make This Beef Stew Without An Instant Pot?
Absolutely! You can do everything in a Dutch oven for example. Follow all the steps the same but instead of cooking it in the instant pot, simply cover the Dutch oven or pot you use and bake for about 2 1/2 hours, remove the lid and cook for an additional 30 to 45 minutes to reduce the sauce a bit.
Can I Make This In A Slow Cooker?
Yes you can do this in the slow cooker! Simply sear the meat as stated, then add all the ingredients in the slow cooker and cook on low for 8 hours, stirring every now and then.
How To Serve
Don’t serve your stew alone, serve it with some good crusty bread or over noodles. You need something to mop up the bottom of the bowl.
Can I Make This Stew In Advance?
Certainly! This instant pot beef stew freezes exceptionally well. Scroll down to u0022storing/freezingu0022 sections for full instructions.
Tips
- Make sure you use the right cut of meat. Use the less expensive, tougher cuts. Because of the slow cooking or high pressure cooking, tougher beef cuts like chuck or round break down and become really tender.
- Make sure to sear the meat! Searing the meat is essential when making stew to really lock in those flavors and start building deep and rich flavors. You must sear the beef until the bottom has a dark crust and make sure you sear the beef on all sides. Do not skip this step.
- When you’re browning the beef, DO NOT put the lid on the instant pot.
- I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe.
- Add any extra goodies you see fit! Whether it be seasoning, herbs, veggies etc.
Storing
Store in an airtight container in the refrigerator for up to 4 days.
Freezing
This soup will also last in an airtight container in the freezer for up to 3 months.
More Great Recipes To Try
Instant Pot Beef Stew
Ingredients
- 3 pounds stewing beef cut in cubes (such as chuck or round)
- 1/4 cup all-purpose flour
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoon olive oil
- 3 1/2 cups beef broth low sodium, (or water or chicken broth)
- 6 medium potatoes peeled and cut into cubes
- 3 large carrots peeled and sliced
- 1 large onion chopped
- 5 cloves garlic minced
- 3 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cumin
- 2 bay leaves dried
- 1 tablespoon Italian seasoning
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoon fresh parsley for garnish
Instructions
- Prep the Beef: Place the beef in a ziploc bag, add the flour and the 1 tsp salt and pepper. Close the ziploc bag and shake until each piece of beef is fully coated in flour.
- Sear the Beef: Turn the Instant Pot to the high saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the olive oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the beef pieces and sear until brown on all sides. Do not overcrowd, you will probably need to do this in a couple batches. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your instant pot.
- Add Ingredients: Add the rest of the ingredients to the instant pot and stir everything together. There should be more than enough liquid to cover all the ingredients. Close the lid. Set the Instant Pot to manual setting and set the timer to 35 minutes.
- Finish & Serve: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Serve warm.
Tips & Notes:
- What is stewing beef: Beef sold for stew that is trimmed and cut into bite-size cubes. Usually it’s chuck or round, tough cuts that get really tender and flavorful when cooked slowly or under high pressure.
- Make sure you use the right cut of meat. Use the less expensive, tougher cuts. Because of the slow cooking or high pressure cooking, tougher beef cuts like chuck or round break down and become really tender.
- Make sure to sear the meat! Searing the meat is essential when making stew to really lock in those flavors and start building deep and rich flavors. You must sear the beef until the bottom has a dark crust and make sure you sear the beef on all sides. Do not skip this step.
- When you’re browning the beef, DO NOT put the lid on the instant pot.
- Add any extra goodies you see fit! Whether it be seasoning, herbs, veggies etc.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe.
