Instant Pot beef stew with tender chunks of beef, golden yellow and red potatoes, carrots, celery, and onion with 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 minutes. MINUTES. Not hours! Not even 1 hour! 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

Stew Meat
Flour
Olive Oil
Gold and Red Potatoes or Russet Potatoes
Baby Carrots or Chopped Carrots
Onion
Celery
Red Wine
Beef Broth
Tomato Paste
Worcestershire
Rosemary
Thyme
Garlic Powder
Cornstarch
Water
Salt & Pepper

How to Make Instant Pot Beef Stew

First things first, set your Instant Pot to Sauté, normal temperature (by hitting the adjust button), and my timer defaulted to 30 minutes. You can set the timer to any time, so long as you leave enough time to brown your meat.

Prepare Your Beef

Coat your raw beef with 1/4 cup of flour and season with salt and pepper. I also added a sprinkle of rosemary to my beef.

** Note: You can skip this step 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!

Add 2 tsp olive oil to the pot once up to temperature. Allow the oil to get hot. Once it is hot enough, toss in your beef and brown all sides.

Chop Your Onion

While the meat is browning, you can begin peeling and chopping your onion. Cut the celery into 1/4″ pieces.

I, myself, dislike a lot of onion, so I cut them into large pieces so that I can pick around them. My family likes them, and it does add flavor to your stew so it does have its benefits. (I suppose…)

Once your beef is browned, remove it from your Instant Pot.

I left my small potatoes whole to see if I could skip the added step of halving them, and it worked! I was nervous about the different densities and sizes of the meat and veggies, but everything cooked through and nothing was over or undercooked. So again, if you are in a hurry, you do not have to cut down your potatoes to get them cooked.

De-glaze That Pot

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.

I like to mix my seasonings/herbs into the broth so that I can break up any lumps. Add your rosemary, thyme, garlic powder, and salt to your broth and whisk until blended.

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.

Add Some Pressure

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!

It’s amazing that you can get the same great taste and tenderness as if you had been slow cooking the stew all day.

When your timer goes off after 32 minutes, allow the Instant Pot to do a natural steam release for 15 minutes.

Speaking from experience, if you do not allow the natural release and set your vent to quick release, you risk burning your hand from the steam and risk your liquid (in this case broth) to spew out the opening. It makes quite the mess if you have a lot of liquid in your pot.

Make a Slurry

It is time to make your slurry. This allows you to thicken your stew. In a small bowl, whisk together 2 tablespoons cornstarch and a 1/4 cup of water. Add to the Instant Pot while hot and stir until the stew thickens.

Try these other soup favorites!

Enjoy!

Quick & Easy Instant Pot Beef Stew

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Recipe by Simply HappeningsCourse: MainCuisine: American

Servings

servings

Prep time

minutes

Saute, Pressurize, and Cook Time

Minutes

Natural Release

Minutes

Ingredients

Meat Prep
2 lbs Stew Meat
1/4 cup Flour
2 tsp Olive Oil
Salt & Pepper to Taste
Stew Prep
1 Small Small Gold and Red Potatoes or 2 1/2 cups Diced Russet Potatoes
16 oz Baby Carrots or 1 1/2 cups Chopped Carrots
1 Small Onion
3 stalks Celery
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
Slurry Prep
2 tbsp Cornstarch
1/4 cup Water

Directions

Peel and chop onion into bite size pieces. Cut celery into 1/4″ pieces.
Coat raw beef with flour and season with salt and pepper. Set pressure cooker to Saute setting on ‘normal’ or medium heat. Add 2 tsp olive oil to 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.
Add rosemary, thyme, garlic powder, salt, tomato paste, and Worcestershire to beef broth. Whisk until blended. Add vegetables and beef to pot and pour beef broth over top.
Place 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. Allow the pressure cooker to natural release steam for 15 minutes then release and remove the lid.
Meanwhile, in a small bowl, whisk together cornstarch and water. Add to pot while still hot and stir until stew thickens.

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