Instant Pot Beef Stew Recipe

Instant Pot Beef Stew is an easy, mouthwatering, flavor-filled beef stew filled with delicious chunks of tender beef chuck, Yukon potatoes, and sweet carrots. Economical and easily prepared in bulk, this Instant Pot Beef Stew Recipe makes delicious leftovers and is loved by all ages.

I don’t know about you guys, but a big bowl of easy and flavorful beef stew is exactly what I want to enjoy on a chilly winter night. And this beef stew, my friends, is comfort food at its finest.

Guaranteed to warm you from the inside out, this beef and veggie filled stew is cooked entirely in the Instant Pot for a high-speed version of everyone’s favorite winter-time stew. Unlike stove-top or slow cooker beef stew, the Instant Pot gets this delicious meal ready and on the table in just over an hour. The meat is juicy, tender, and practically melts in your mouth.

New to the Instant Pot? This is the Instant Pot I own and love.

Ingredients in Instant Pot Beef Stew

• olive oil
• beef chuck roast or beef stew meat
• Italian seasoning
• all-purpose flour
• garlic
• low-sodium beef broth
• worcestershire sauce
• diced tomatoes
• onion
• potatoes
• carrots
• celery
• star anise
• bay leaf
• cornstarch
• parsley

How to make Instant Pot Beef Stew

Preparing beef stew in the Instant Pot is quite simple. Lots of adding, stirring, and patient waiting. Here’s how I made this Instant Pot beef stew.

1. Prepare your ingredients. Since you will be cooking this version of beef stew in the Instant Pot, I highly recommend gathering all the ingredients before you start cooking. Once the cooking process gets started, things tend to move relatively quickly.
2. Brown the beef. Grab your Instant Pot and set it to sauté high. Just like you would when you prepare beef stew on the stovetop, you need to brown the outside of the beef chunks. This gives it extra flavor so I don’t recommend skipping this step. Once the beef has been added, season with salt, pepper, and Italian seasoning, stirring occasionally.
3. Coat with flour. Ok, so this was a bit of an afterthought that came to me as I was preparing this beef stew, but it worked so I decided not to question it. Midway through browning, sprinkle the beef with 2 tablespoons of all-purpose flour. The beef will have released some of its juices which will help prevent the flour from sticking and burning. Mix well to evenly coat the beef and continue to cook for 1-2 minutes.
4. Dump, Mix, Cook. Add the garlic first, mixing to combine with the beef. Add the beef broth, scraping up any brown bits that may remain stuck to the bottom of the pot. This is super important as the very last thing you want is a burnt tasting stew- or worse, the Instant Pot “burn” warning. After the beef broth has been added, mix in the Worcestershire sauce, diced tomatoes, chopped onion, potatoes carrots, celery, whole star anise, and bay leaf. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, allow the pressure to release naturally for 10 minutes before doing a quick-release pressure according to manufacturer’s directions. Carefully remove the lid, remove the star anise, and set the Instant Pot back to high saute setting.
5. Thicken. Carefully remove the lid and set the Instant Pot back to high saute setting. To thicken your beef stew, mix the cornstarch with 1-2 tablespoons of water in a small bowl creating a thick slurry. Stir the cornstarch slurry in with the beef stew, stirring frequently, until slightly thickened. Repeat with additional cornstarch until desired thickness is reached. If stew becomes too thick, simply add additional beef broth to the pot until desired consistency is reached.
6. Serve. Serve this easy and delicious Instant Pot beef stew with fresh chopped parsley, egg noodles, and buttered bread, if desired.

How long do you Cook Beef Stew in the Instant Pot?

• The total active cooking time for Instant Pot Beef Stew is 35 minutes.
• In addition to the 35 minutes is approximately 10 minutes to brown the meat and an additional 10 minutes for the pressure to build up within the Instant Pot before the timer begins, and 10 minutes of natural release time. In other words, this Instant Pot beef stew can be ready and on the table in just over one hour.

I know this may not seem super “instant”, but we’re working to make tough chunks of meat soft, tender, and juicy. When you compare the total time required by the Instant Pot to that of the slow cooker or stove top (hours and hours), you’ll realize that an hour is well worth the wait.

Instant Pot Beef Stew Frequently Asked Questions

• Once the beef stew finishes cooking can I do a quick release? Yes. Doing a quick release immediately instead of waiting 10-15 minutes for some of the pressure to decrease is just fine as long as you follow manufacturer’s directions. That said, I highly recommend natural release given that the contents include boiling hot liquid.
• Do I have to add star anise? No. The addition of star anise is simply a recommendation. If you know that you do not like star anise, or you simply do not have any on hand, this beef stew will still taste delicious without it. That said, I highly recommend that you try it! It adds such wonderful depth and flavor to the broth.
• How many people will this Instant Pot beef stew serve? This beef stew fed me, my husband, and son for two nights. So six people. My son eats a lot of beef and I eat a lot of vegetables.
• What can I serve with this beef stew? While this really is a one-pot meal, you can serve this delicious dish with egg noodles, buttered bread, or a light green salad.
• What other vegetables can I add to this Instant Pot Beef Stew? Parsnips, beets (this will change the color and change the flavor a bit), peas, sweet potatoes, and kohlrabi.

If you try making this Instant Pot Beef Stew, please leave me a comment and let me know! I always love to hear your thoughts.

For more stew recipes check out,

• Slow Cooker Jambalaya Stew
• Instant Pot Pork Green Chili Stew
• Easy 30 Minute Shrimp and Fish Stew
• Slow Cooker Beef Bourguignon
• Persian Pomegranate and Walnut Stew (Khoresht Fesenjan)
• Easy Moroccan Chicken Stew

For more beef recipes check out,

• Easy Korean Beef Bibimbap Recipe (Mixed Rice)
• Lime Teriyaki Shredded Beef Tacos (Slow Cooker)
• Bulgogi Korean BBQ Beef Lettuce Wraps
• Easy Hungarian Beef Goulash
• Moroccan Beef Tajine with Eggplant + Dried Fruit
• Irish Corned Beef Potato Pancakes
• American Goulash Recipe (One-Pot)

DON’T FORGET TO PIN THIS INSTANT POT BEEF STEW RECIPE TO PREPARE AS AN EASY WEEKNIGHT DINNER, FOR GUESTS ON A SPECIAL OCCASION, OR ANYTIME YOU WANT DELICIOUS AND COMFORTING BEEF STEW.

LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

4.43 from 14 votes

Print Recipe Pin Recipe Rate this Recipe

Instant Pot Beef Stew

Instant Pot Beef Stew Recipe is an easy, mouthwatering, flavor-filled beef stew filled with delicious chunks of tender beef chuck, Yukon potatoes, and sweet carrots. Economical and easily prepared in bulk, this Instant Pot Beef Stew makes delicious leftovers and is loved by all ages.

Prep Time10 mins

Cook Time55 mins

natural release10 mins

Total Time1 hr 5 mins

Course: Main Course

Cuisine: American

Keyword: beef stew recipe, Instant Pot beef stew

Servings: 6 servings

Calories: 341kcal

Author: Jessica Randhawa

Ingredients

• 1 tbsp olive oil
• 2 pounds beef chuck roast or beef stew meat, cut into 1-inch chunks
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp Italian seasoning
• 2 tbsp all-purpose flour
• 6 cloves garlic, minced
• 3 cups low sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 (14 ounce) can diced tomatoes
• 1 large onion, roughly chopped
• 1 pound potatoes, chopped into large cubes
• 5 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 whole star anise, optional, but recommended
• 1 bay leaf
• 1 tbsp cornstarch
• 2 tbsp water
• Fresh chopped parsley, for serving

Instructions

• Set a 6-quart Instant Pot to high saute setting. Add the olive oil and beef. Sprinkle with salt and pepper. Saute the beef chunks for 2-3 minutes, stirring occasionally. Season with Italian seasoning and stir to combine.
• Sprinkle the flour over the beef, stirring continuously to prevent burning. Saute for 1-2 minutes. Add the garlic and saute for one minute more.
• Add the beef broth, Worcestershire sauce, diced tomatoes, onion, potatoes, carrots, celery, and star anise. Mix well to combine. Add the bay leaf.
• Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, allow the pressure to release naturally for 10 minutes before doing a quick-release pressure according to manufacturer’s directions. Carefully remove the lid, remove the star anise, and set the Instant Pot back to high saute setting.
• In a small bowl mix the cornstarch with 1-2 tablespoons of water to create a thick slurry. Stir the cornstarch slurry in with the beef stew, stirring frequently, until slightly thickened.
• Serve immediately garnished with fresh chopped parsley, if desired. Enjoy!

Nutrition

Nutrition Facts

Instant Pot Beef Stew

Amount Per Serving

Calories 341 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Cholesterol 93mg 31%

Sodium 775mg 32%

Potassium 1346mg 38%

Total Carbohydrates 22g 7%

Dietary Fiber 4g 16%

Sugars 4g

Protein 39g 78%

Vitamin A 171.3%

Vitamin C 18.4%

Calcium 10.3%

Iron 36.4%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Tag @theforkedspoon with hashtag #theforkedspoon and please leave your star rating in the comment section below.