Instant Pot Beef Stew

This Instant Pot Beef Stew is the BEST Beef Stew EVER and it is made in a fraction of the time of traditional Beef Stew. Tender beef, potatoes, and carrots are enveloped in a rich, flavorful broth that is seasoned to perfection. 

If you are looking for more delicious comfort food recipes check out my Instant Pot Whole Chicken or Instant Pot Pot Roast. If you aren’t in the mood to use your Instant Pot, Crock Pot Pot Roast never disappoints!

Instant Pot Beef Stew

Growing up in the mid-west, nothing says comfort to me like a big bowl of Beef Stew. And friends, this Instant Pot Beef Stew hits a home-run in the comfort category. It is perfection!

Instant Pot Beef Stew is everything you crave in a beef stew and more.

A rich and velvety beef and tomato broth envelope nuggets of tender beef, potatoes and carrots. Horseradish and fresh thyme season this beef stew to perfection, and Pressure Cooker Beef Stew ready with minimal work and time.

Instead of hours to prepare, this Instant Pot Beef Stew is ready in just over one hour, making it a recipe perfect for any day of the week!

Ingredients for Beef Stew

• Stew Meat–You can purchase pre-cut stew meat from your grocer, or cut up a chuck roast or top-round yourself into 1 inch cubes. Flank steak also works in Beef Stew.
• Beef Stock–low-sodium is best so you can control the sodium content in this beef stew recipe.
• Red Wine–The red wine is optional but adds so much deep flavor in this Beef Stew. Feel Free to use additional beef stock in place of wine.
• Crushed Tomatoes–In place of crushed tomatoes, you can add in tomato juice. If using something like V8, just watch how much salt you add to stew.
• Thyme–Fresh or dry thyme works.
• Horseradish–Prepared Horseradish adds great flavor to this stew. It truly takes this stew from good to out of this world!
• Worcestershire Sauce–Just like the horseradish, the Worcestershire Sauce adds incredible depth of flavor.
• Carrots–Peel and chunk carrots into 1 inch chunks.
• Potatoes–Use whole bite sized new potatoes, quartered red or new potatoes, or 1 and 1/2 to 2 inch cubed, peeled russet potatoes
• Cornstarch Slurry–To thicken the beef stew, you will need a cornstarch slurry which is just water mixed with cornstarch. You can skip this step for a beef stew that is more brothy.

How to Make Instant Pot Beef Stew

Step One: Saute the Beef

• To sear meat in your instant pot, turn your pressure cooker to Saute.
• Wait until your pressure cooker reads Hot.
• Pour in oil–I use 1-2 teaspoons oil but up to 1 tablespoon oil is fine. 
• Season stew meat liberally with salt and pepper and then add to the heated pressure cooker.
• Brown meat on all sides.

Step Two: Deglaze Pan

• Add in red wine (if using) and beef stock.
• Be sure to scrap up any browned bits on bottom of your inner pot, so that pressure can build appropriately and you won’t get a burn notice.

Step Three: Add Ingredients to Pressure Cooker

• Add in remaining ingredients (except for cornstarch and water) into the pressure cooker.

Step Four: Pressure Cook Beef Stew

• Place lid on Instant Pot and secure vent knob to the sealed position.
• Cook on HIGH pressure for 30 minutes.
• Allow pressure to release naturally. 

Step Five: Thicken Beef Stew

• Once pressure has released on your pressure cooker, remove lid and turn pressure cooker back to saute (hit cancel/off button then saute button again)
• Whisk together the cornstarch with water until very well combined and then whisk in the cornstarch slurry and allow the beef stew to thicken, about 5 minutes.

Notes on Pressure Cooker Beef Stew

• Beef Stew will keep in the fridge for 4 days.
• Beef Stew can be frozen for up to 3 months, but the potatoes do not hold up as well.
• To keep this Instant Pot Beef Stew gluten-free, be sure your Worcestershire Sauce is gluten free.
• It is NOT necessary to thicken the Beef Stew. I prefer a thickened broth, while my husband likes a thinner broth–do what your family prefers.
• You can find prepared horseradish in the refrigerated deli selection of your grocery store. It is just jarred fresh grated horseradish root–not prepared horseradish sauce.

More Instant Pot Recipes

• Instant Pot Pot Roast
• Instant Pot Whole Chicken
• Instant Pot Beef and Barley Soup
• Instant Pot Short Ribs from Gluten Free Palate

Instant Pot Beef Stew

This Instant Pot Beef Stew is the BEST Beef Stew EVER and it is made in a fraction of the time of traditional Beef Stew. Tender beef, potatoes, and carrots are enveloped in a rich, flavorful broth that is seasoned to perfection. 

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Instant Pot Beef Stew, Pressure Cooker Beef Stew

Prep Time: 10 minutes

Cook Time: 30 minutes

Pressure Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 256kcal

Author: Kristen Chidsey

Ingredients

• 1 teaspoon oil
• 1 pound stew meat cut into 1 inch chunks
• 1 small onion minced
• 2 cloves garlic minced
• 1/2 cup dry red wine or beef stock
• 4 cups beef stock
• 1 cup crushed tomatoes
• 1 tablespoon horseradish
• 1/2 tablespoon Worcestershire sauce
• 3 cups baby potatoes or potatoes cut into 1 inch cubes
• 2 cups carrots cut into 1 inch chunks
• 1 bay leaf
• 1 teaspoon dried thyme or 2 fresh sprigs
• salt and pepper
• 1 tablespoon corn starch
• 3 tablespoons water

Instructions

• Turn the Instant Pot to Saute and allow to heat up. Once Instant Pot is heated, add in oil. 
• Season beef on all sides liberally with salt and pepper. 
• Add seasoned beef to pressure cooker and let cook on all sides until beef is browned on all sides. 
• Add in red wine and scrape up any browned bits of liquid on bottom of pressure cooker. 
• Add in beef stock, tomato sauce, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate sauce. 
• Add in potatoes, carrots and onions and seal Instant Pot. Be sure vent knob is closed to seal in pressure. 
• Set to manual pressure for 30 minutes. (High Pressure for 30 minutes cook time).
• Once cook time has elapsed, allow pressure cooker to release pressure naturally. 
• Once pressure has been released, open up pressure cooker and turn back to saute. 
• Whisk together the water and cornstarch and then whisk into beef stew. Allow to bubble and thicken to desired consistency. And then enjoy! 

Notes

• In place of crushed tomatoes, you can add in tomato juice. If using something like V8, just watch how much salt you add to stew. 
• To keep this Instant Pot Beef Stew gluten-free, use gluten-free Worcestershire Sauce. 
• It is NOT necessary to thicken the Beef Stew. I prefer a thickened broth, while my husband likes a thinner broth--do what your family prefers. 
• You can purchase pre-cut stew meat from your grocer, or cut up a chuck roast or top-round yourself into 1 inch cubes. 

Nutrition Facts

Instant Pot Beef Stew

Amount Per Serving

Calories 256 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 35mg12%

Sodium 353mg15%

Potassium 869mg25%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 4g4%

Protein 17g34%

Vitamin A 5410IU108%

Vitamin C 17.2mg21%

Calcium 54mg5%

Iron 2.6mg14%

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

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

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Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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