Instant Pot Beef Stew

5 from 1 vote

Instant Pot Beef Stew is a family classic, and it’s ready in a fraction of the time when you use an Instant Pot instead of the traditional Crock-Pot!

Prep Time30

Cook Time50

Total Time1 20

Course: Instant Pot Soup Recipes

Cuisine: American

Keyword: how long to cook Instant Pot beef stew, how to fix runny beef stew, Instant Pot beef stew, Instant Pot beef stew recipe

Servings:

Calories: 407kcal

Author: Lisa Childs

Equipment

717 Industries Steamer Basket, Stainless Steel Mesh Strainer Compatible Instant Pot Other Pressure Cookers, Fits 6 & 8 Quart Pots (Grey Silicone Handle)
MY COOKBOOK! The "I Love My Instant Pot®" Cooking for One Recipe Book
Instant Pot Duo 6 Quart

Ingredients

Meat

1 pound stew meat or chuck roast cut into 1 inch pieces
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Stew

3 tablespoons olive oil
1 large onion diced (2 cups)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worchestire sauce
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons tomato paste
1 1/2 teaspoons salt
1 tablespoon minced garlic
2 teaspoons Italian seasoning
3 cups beef broth
3 cups red or russet potatoes chopped
1 cup carrots diced or whole baby carrots

Instructions

Press the Saute button on the Instant Pot and adjust to High heat.
In a large bag or container with lid, toss stew meat with flour, salt, pepper, and garlic powder. Shake until each piece is thoroughly covered.
Add the oil to the Instant Pot and wait until the oil is hot and shiny. When the Instant Pot reads "Hot," add the floured beef pieces in a single layer, careful not to overcrowd. Sear 5 minutes on one side, then flip and sear another 5 minutes or until very browned. Remove the meat to a separate bowl.
To the hot pot, immediately add the onion, soy sauce, worchestire sauce, red wine vinegar, tomato paste, salt, garlic, and Italian seasoning. Scrape all the browned bits off the bottom of the pot and stir constantly to avoid burning the tomato paste. Saute the onions until soft, about 7 minutes.
Pour in the beef broth and scrape any remaining browned bits off the bottom of the pot. Add the potatoes, carrots, and reserved meat and any juices to the pot and stir completely.
Turn off saute mode. Put the lid on the Instant Pot, turn the knob to sealing, and pressure cook on high pressure for 30 minutes. Allow a 20 minute natural pressure release.
Open the lid and stir. Add salt to taste and serve.

Notes

You can add an additional pound of stew meat (2 pounds) to this recipe for more protein.
If you'd like to replace the red wine vinegar with balsamic vinegar, you'll get a deeper, different flavor.
You may substitute a cup of red wine for one cup of beef broth in this recipe.
Different beef broths will have varying flavor notes and amounts of salt. I recommend starting with 1 1/2 teaspoons of salt in the recipe and adding more after pressure cooking if it lacks a certain depth and flavor. I also recommend adding Beef flavored Better than Bouillon to bolster the flavor, if desired.
This Instant Pot beef stew recipe was thick enough for me without adding additional thickeners. If you'd prefer a thicker beef stew, you may add a cornstarch slurry by combining 2-3 tablespoons of cornstarch with equal parts cold water. Stir together and drizzle into a simmering stew. Stir until thickened.

Nutrition