Print
Ultimate Instant Pot Beef Stew

Ultimate Instant Pot Beef Stew

Ultimate Instant Pot Beef Stew is made in a fraction of the time a stovetop or slow cooker version would take. Tender beef and veggies, in a hearty sauce!

Course Main Course
Cuisine American
Keyword Instant Pot Beef Stew
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 138 kcal
Author Catalina Castravet

Ingredients

Beef:

  • 1 1/2 - 2 pounds stew meat cut into 1 1/2 - 2 inch cubes
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons canola or olive oil

Rest of Ingredients:

  • 1/2 cup water
  • 1 sweet yellow onion peeled and chopped
  • 1 tablespoon garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 tablespoon dried rosemary
  • 1/2 tablespoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 cups beef broth
  • 2 carrots peeled and chopped into 2 inch chunks
  • 8 ounces baby Bella mushrooms trimmed and quartered
  • 1 pound new mini potatoes or Yukon potatoes halved
  • 1 cup pearl onions fresh or frozen
  • 1 bunch thyme tied in a bundle

Cornstarch Slurry:

  • 3 tablespoons cornstarch
  • 3 tablespoons water

Instructions

  1. Add beef chunks to a large bowl, sprinkle flour, salt, and pepper onto it. Stir to combine.

  2. Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
  3. Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.
  4. Remove the beef from the pot, cover with foil and set aside.
  5. Add the water to the IP to deglaze it, and using a wooden spoon scrape well the bottom of the pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.

  6. Add the chopped onion and cook for 1 minute, add the garlic, stir and cook for 1 minute.
  7. Add salt, pepper, dried rosemary, thyme, marjoram, and red pepper flakes. Stir to combine.
  8. Then, add tomato paste, Worcestershire sauce, brown sugar, and beef broth. Stir to combine.
  9. Next, add the beef back to the pot, followed by chopped carrots, mushrooms, potatoes, and pearl onions if using.

  10. Make sure you don't go over the Max line of your pot.
  11. Add a bunch of fresh thyme on top.
  12. Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release.
  13. Release manually the remaining pressure.
  14. Discard thyme.

Optional:

  1. If you want the sauce to be thicker, mix corn starch and water in a small bowl until fully combined.

  2. With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for 2-3 minutes, until the sauce, thickens.

  3. Serve and enjoy.

Recipe Video

Nutrition Facts
Ultimate Instant Pot Beef Stew
Amount Per Serving (0 g)
Calories 138 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 757mg33%
Potassium 578mg17%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 2655IU53%
Vitamin C 12mg15%
Calcium 65mg7%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.