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–+ servings
a white bowl filled with beef stew and garnished with parsley.
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4.56 from 27 votes

Instant Pot Beef Stew

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 this melt-in-your-mouth, super tender beef and this rich and deeply flavored sauce. It's hearty, it's delicious, it's fast and super easy.
Prep Time20 minutes
Cook Time45 minutes
Wait time20 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 469kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.

Notes

  1. 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. 
  2. 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.
  3. 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.
  4.  When you're browning the beef, DO NOT put the lid on the instant pot.
  5. Add any extra goodies you see fit! Whether it be seasoning, herbs, veggies etc.
  6. Leftovers: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  7. I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe. 

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 25g | Protein: 52g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 132mg | Sodium: 1118mg | Potassium: 1152mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4345IU | Vitamin C: 18.8mg | Calcium: 75mg | Iron: 9.3mg