A bowl of Beef Stew next to an Instant Pot

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
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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!