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.
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Pressure Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 256kcal
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, crushed tomatoes, 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!
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.
Latest posts by Kristen Chidsey (see all)
- Healthy Banana Oatmeal Cookies - January 23, 2020
- Kale Pasta - January 22, 2020
- The Best Italian Stuffed Shells - January 19, 2020
I used this recipe as a method and just made it with basic ingredients like my grandmother’s recipe (just beef, potatoes, carrots, salt, pepper and bay leaf) I did add the Worcestershire as I thought it might need it for flavor since it isn’t all day slow cooked like my grandmother’s. The method was perfect. Thank you for showing me how I could make a really good beef stew when I get home from work! One thing to mention is that the Instant Pot took about 10 minutes to get up to high pressure and start counting down. It said “On” for so long I was getting worried. But sure enough after a while it started counting down. It also takes a while to naturally release pressure but patience paid off. Thanks again!
I am so glad you enjoyed. 10 minutes to come to pressure is completely normal for any recipe with this much liquid.
Can I double this in an 8 qt?
Hi Sally! Yes, this Beef Stew can be doubled and still fit in the 8 quart and the timing will remain the same–it will just a bit longer to come to pressure. Just be sure to do a natural pressure release 🙂
Thank you… do you double the broth though? 8 cups seems like a lot of liquid?
Hi Sally! Well first, you want to be sure 8 cups will not exceed filling your instant pot more than 2/3rds full. However, you can certainly use less liquid if you want a thicker stew. I would not use less than 6 cups stock if doubling the meat, pota6, and carrots myself. I hope you enjoy!
I have a couple of questions.
1. The scrapping the pot thing. Do you pull your meat out and do this? I have a hard time scraping the bottom when the meat is in the way, I cant see and then I get the burn message. All the recipes I read say to scrape, but no one gives details.
2. Is there a place to send general questions that arent about a specific recipe?
Thanks, an older instant pot cooker trying to learn new tricks.
Molly
Hi Molly!! I have an Instant Pot 101 post (https://amindfullmom.com/instant-pot-101/) that may help answer some of your questions, but I am happy to answer any questions I can..and on any post or sent via email is fine 😊
As for scraping the bottom of the pot, The best way to do this is after browning meat, add your liquid and then use a metal spatula and literally scrape back and forth on bottom of pan for 1 minute or so to loosen up any bits formed on bottom of inner pot. No need to remove meat (although with large roasts, it is easier to remove while scraping). I hope that helps. Another tip to avoid burn notice is to be sure your inner pot is cleaned well on the bottom before using. 😊
Hi! The ingredient lists 1 teaspoon oil and the directions above that read 1 tablespoon. Just wanted to check which is accurate to sear the meat in. Thanks!
Great catch, sorry about that! I find just 1 teaspoon oil is enough for me to sear fattier cuts of meat–but 1 tablespoon would not hurt. Updating recipe now 😉
I just made an Instant Pot Beef Stew and, as you said, it’s best on a cold winter’s night. I’m going to have to try the thyme and horseradish in mine. It sounds like it will give it just the right kick.
Hi Linda! It really adds tremendous flavor.
Beef Stew is one of my all-time favorite comfort foods. When I saw this instant pot recipe I instantly knew I needed to try it. The recipe did not disappoint, I will be making it often!
I am so glad to hear that Jillian!
How much red wine? Not listed in ingredients . . . But it does look good and I will definitely make this!
Sorry about that Susan! The recipe is updated now. I used 1/2 cup dry red wine. Enjoy!
I’d like to try this, but how much red wine? Thanks!
mariann
Hi Mariann! I used 1/2 cup red wine. Enjoy!
Have I told you how much I love you lately? Your recipes are always spot on and your instructions are always clear and easy to follow. Seriously, I adore your site and adore you even more! Thank you for sharing in such a great manner that I have quickly become addicted to your site.
Oh thank you Traci!!!! Much love to you as well!