Instant Pot Beef Stew is perfect for those cool fall nights, and great when you want to whip up cozy beef stew in under an hour! Sauté the beef in the bottom of the instant pot, throw in your veggies and broth, turn it on and call it a day!
Soups and stews are so hearty and filling. For more cozy fall soups and stews, check out my Best Ever Chili, this Cream of Mushroom Soup, or this Slow Cooker Enchilada Soup.
Instant Pot Beef Stew
Gosh, if there were ever a soup that depicted cozy nights and hearty fall soups, it would be instant pot beef stew. Of course we love beef stew because it’s DELICIOUS, but we also love it because it has a little bit of everything. Beef? Check! Veggies? Check! Hearty? Check! Totally delicious??? Check check check! It seriously covers everything, you will love it!
While most versions of beef stew take hours to cook so the meat can tenderize, using the instant pot takes this three to four hour recipe down to a mere hour – tops. We sauté stew meat in the bottom of the instant pot, and once it’s brown, cover it in big pieces of carrot, celery, onion, and potatoes. The meat and veggies get drowned in broth, and then we will the instant pot go to town! This delicious Sourdough Bread is perfect to go with it. I mean everyone loves a good bread to dip!
Ingredients in Instant Pot Beef Stew
This recipe has so many delicious flavors happening at the same time! It’s hard to pick out which part creates the best taste! See the recipe card below for a list of exact ingredient measurements.
- Stew meat :You can use a chuck roast and cut it yourself, but I find it’s easiest to just buy stew meat already cut up and trimmed at the butcher counter.
- Salt: I use kosher salt in this recipe!
- Black pepper: If you use freshly cracked black pepper then it will bring the most fresh and delicious flavor!
- Olive oil. For beef stew, I like to cook the meat in a light olive oil – canola oil also works.
- Beef stock: I always use low-sodium so we can control the amount of salt that goes into the dish.
- Tomato paste: I love to use tomato paste in this beef stew because it helps to thicken the stew. It also has a really concentrated tomato flavor, so it adds a ton of flavor.
- Tomato puree: You could use tomato puree or canned tomatoes here. My kiddos don’t really like whole tomatoes, so I sneak them in this way. If you have canned diced tomatoes on hand, that works too!
- Bay leaves: These add that deep, earthy flavor that stew have,
- Sugar: This adds a slight hint of sweetness to counter all of the other flavors.
- Worcestershire sauce: I use only the tiny bit of this because it is such a strong flavor.
- Vegetables: I used the classic vegetables in this! Carrots, gold potatoes, onion, celery, frozen peas.
- Cornstarch and water: These are used to thicken up the stew!
How to Make Instant Pot Beef Stew
Instant pot beef stew is so simple! In just a few simple steps and about an hour of your time, you will have a delicious and hearty meal ready to eat!
- Sauté the beef: Turn the instant pot on to the saute function and then season the beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
- Stir in the paste and seasonings: Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
- Add the veggies and cook: Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
- Add cornstarch and thicken: Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a smal bowl. Slowly whisk in to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.
How to Cook Beef Stew Meat
Beef stew meat is notoriously tough, so it’s important you give it enough time to cook. Also, we want to get as much flavor out of the beef itself, so it’s also important to sear the beef before you let it cook with the veggies and the broth. Usually, this takes many hours, but since we are using the instant pot today, it’s only going to take about 35-40 minutes. Wild stuff!
What Can I Serve with It?
If you are looking for some ideas on how to make this an entire meal then I’ve got you covered! Here are a few things you can make to go with this amazing instant pot beef stew!
- Bread: You can’t have stew without something to dip in it! This Miracle No Knead Bread is one of my all time favorites and it’s SO easy! Or you can try out this delicious Garlic Bread for some added flavor!
- Salad: I love having a fresh salad to complement any stews or soups that I have. I mean restaurants sell soup and salad together for a reason right?? Because they are SOO good together! Try out this easy Greek Salad.
- Dessert: No dinner is complete without a sweet dessert! Try out these amazing M&M Cookie Bars or this beautiful Lemon Coconut Cake!
Can I Make This Ahead of Time?
Yes! Instant Pot Beef Stew is a great dish to make in advance. Just make from start to finish (don’t add peas). Cool completely and store in an airtight container. When you’re ready to serve, pour the beef stew into a pot and bring it to a boil. Add in peas. Cook until thawed.
You can also heat the soup individually in microwave-safe bowls. Add the peas before you microwave.
Instant Pot Beef Stew
- 2 pounds stew meat
- 1 Tablespoon kosher salt, divided
- 1/2 teaspoon freshly cracker black pepper
- 2 Tablespoons olive oil, divided
- 32 ounces low-sodium beef stock
- 2 ounces tomato paste
- 14 ounces tomato puree
- 2 bay leaves
- 1 teaspoon sugar
- 1 Tablespoon worcestershire sauce
- 4 medium carrots cut into 2-inch pieces
- 5 medium yukon gold potatoes cut into quarters
- 1 large onion, chopped into 2-inch pieces
- 3 celery stalks cut into 2-inch pieces
- 2 teaspoons cornstarch + 1 tbsp water
- 1 cup frozen peas
Turn the instant pot on to the saute function. Season beef with two teaspoons of salt and pepper. Add 1 tbsp olive oil to the instant pot. Once hot, add half of the beef. Let the beef brown for 3-4 minutes and turn. Brown on all sides. Remove to a plate once beef is all brown. Add the remaining olive oil and repeat with the rest of the beef.
Add the beef broth on top. Use a wooden spoon to scrape up the brown bits at the bottom of the pan. Stir in tomato paste, tomato puree, bay leaves, Worcestershire sauce, sugar, and remaining salt. Stir until tomato paste is distributed.
Add all the vegetables except for the peas on top. Cover with the lid. Turn the instant pot to the HIGH manual setting for 25 minutes. Manually release the pressure on the instant pot.
Once the steam releases, take the lid off. Turn the instant pot back to the saute function. Whisk cornstarch and water together in a small bowl. Slowly whisk into to the beef stew. Let the stew cook for another 3-4 minutes until thickened. Add in the frozen peas. Cook until thawed. Season to taste with salt and pepper. Garnish with parsley.
Originally Posted on September 10, 2020
The Recipe Critic
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