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4.54 from 26 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 mins
Cook Time45 mins
Wait time20 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 469kcal

Ingredients

  • 3 lbs stewing beef cut in cubes (such as chuck or round)
  • 1/4 cup all-purpose flour
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 2 tbsp 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 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp cumin
  • 2 bay leaves dried
  • 1 tbsp Italian seasoning
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 2 tbsp fresh parsley for garnish

Instructions

  • 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. 
  • 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 he second batch. Press the keep warm/cancel button on your instant pot.
  • 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 (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to manual setting and set the timer to 35 minutes.
  • 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

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. 
 
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. 
 
When you're browning the beef, DO NOT put the lid on the instant pot.
 
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Nutrition

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