This is an Instant Pot beef stew recipe with tender pieces of beef, diced potatoes, carrots, celery, and onion cooked in a savory broth. It’s the perfect soup for cold weather or using up leftover vegetables!
This quick and tasty Instant Pot Beef Stew has tender chunks of beef, mini potatoes, carrots, celery, and onion. It’s the perfect meal for fall weather.
I love slow-cooked beef. LOVE it.
It’s so tender and juicy, but the time it takes to get tender in a slow cooker doesn’t exactly fit into my schedule and sometimes I need to get dinner going quickly.
The pressure cooker gets you there in much less time!
I was nervous about the different densities and sizes of the meat and veggies, but everything cooked through and nothing is over or under-cooked.
And you still have that great taste, the tenderness, and juiciness needed for beef in a stew or pot roast.
Ingredients for Instant Pot Beef Stew
- Beef Stew Meat or Sirloin
- Olive Oil
- Baby Yellow and Red Potatoes or Russet Potatoes
- Carrots
- Onion
- Celery
- Red Wine
- Beef Broth
- Tomato Paste
- Worcestershire
- Rosemary
- Thyme
- Garlic Powder
- Salt & Pepper
Optional Slurry
- Cornstarch
- Water
How to Make Instant Pot Beef Stew
Browning the Meat
Set the Instant Pot to Sauté, normal temperature (by hitting the adjust button), and the timer will default to 30 minutes, which is how long it will be heated for.
No need to adjust the time. Add olive oil to the pot.
Season the beef with salt and pepper and once the Instant Pot is heated, add the beef.
Brown the beef, about 2 minutes per side and then set aside.
Note: You can skip browning the beef if you have laundry to do, kids are crying, need to finish some work, or your spouse says they’re starrrving.
(I’ve encountered all these. They’re valid.)
Browning the meat locks in the juice and flavor of your beef that makes it extra yummy!
Deglaze
Take the 1/4 cup of red wine and pour it into your Instant Pot.
This deglazes it and allows you to loosen anything left behind from browning your meat, keeping all the flavor in your stew.
Whisk together all the seasonings, tomato paste, Worcestershire, and beef broth.
Next, add all of your meat and veggies into the pot. Pour the beef broth over top.
The broth does not have to cover your meat and veggies for it to cook, which is one of the great things about a pressure cooker.
Pressure Cook
Place the lid on your Instant Pot and be sure your vent is closed.
Select meat/stew, adjust your temperature to high or ‘more’ and set the timer to 32 minutes – yes that’s all it takes to cook!
When your timer goes off after 32 minutes, allow the Instant Pot to do a natural steam release for 15 minutes.
I always wear an oven mitt when turning the vent open/shut because the steam is quite hot when it comes out.
Most of the steam has already been released when doing a natural release, but I still cover my hand.
How to Thicken Instant Pot Beef Stew
If you prefer a thicker broth with beef stew, a slurry can be made.
In a small bowl, whisk together 2 tablespoons cornstarch and a 1/4 cup of cold water. Add it to the Instant Pot while hot and stir until the stew thickens.
Try these other soup favorites!
- 50 Best Soups for Cold Weather
- Chicken Noodle Soup
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Creamy Loaded Potato Soup
- Double-Roux Shrimp and Sausage Gumbo
- Garlic Bread Soup
- Homemade Chicken Noodle Soup
- Instant Pot Chicken Cacciatore Chili
- Instant Pot Meatball and Potato Soup
- Lobster Bisque
- Wisconsin Beer Cheese Soup
Enjoy!
Instant Pot Beef Stew
Instant Pot beef stew with tender pieces of beef, diced potatoes, carrots, celery, and onion cooked in a savory broth. It’s the perfect soup for cold weather or using up leftover vegetables!
Ingredients
Meat
- 2 lbs Beef Stew Meat or Sirloin, cut into 1" pieces
- 2 tsp Olive Oil
- Salt & Pepper, to taste
Stew
- 2 1/2 cups Baby Red and Yellow Potatoes or Russet Potatoes, diced into 1" cubes
- 1 1/2 cups Carrots, diced
- 1 Small Onion, diced
- 3 Celery Stalks, diced
- 1/4 cup Red Wine
- 32 oz Beef Broth
- 1 tbsp Tomato Paste
- 1 tbsp Worcestershire
- 1 tsp Rosemary
- 1 tsp Thyme
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
Optional Slurry
- 2 tbsp Cornstarch
- 1/4 cup Cold Water
Instructions
- Season beef with salt and pepper. Set pressure cooker to Saute setting on 'normal' (or 'medium') heat. Add 2 tsp olive oil to the pot. Once oil is hot, brown beef on all sides, approximately 2 minutes per side. Once your beef is browned, set aside.
- De-glaze pot by adding red wine. Scrape up any tidbits left from the meat. In a bowl, whisk rosemary, thyme, garlic powder, salt, tomato paste, and Worcestershire with beef broth. Add vegetables and beef to the pot and pour beef broth over top.
- Place the lid on pressure cooker and be sure the vent is closed on top. Select Meat/Stew setting, adjust to 'more' (or 'high') setting, and set the timer to 32 minutes. When it is done cooking, allow the pressure cooker to natural release steam for 15 minutes then open the vent and remove the lid.
- If you prefer a thicker broth, in a small bowl whisk together cornstarch and cold water. Add to the pot while still hot and stir until stew thickens.
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