Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.
I have really enjoyed using the Instant Pot I received this year from our son! It’s been pretty HOT here in Oregon this summer, so I’ve loved not having to heat up our house by using our oven much, because I’m using this handy appliance!
I grew up eating my Mom’s beef stew and I’ve been making Classic Beef Stew (oven-baked) for many, many years. It’s such a comforting and filling meal! When I saw a recipe in one of the cookbooks I own for Instant Pot Beef Stew, I KNEW I had to try it!
After making several changes to the original recipe, this recipe for Instant Pot Beef Stew was the final result. It’s delicious, and I hope you enjoy it, too. Here’s how to make it.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
A Little Prep
Pat two pounds of beef stew meat dry using paper towels, then lightly season the meat on all sides with salt and pepper. Set the beef aside.
Press the SAUTÉ button on your Instant Pot. Heat the oil, then once it is hot add chopped onions, celery, and minced garlic. Cook these ingredients, stirring often for 4-5 minutes, until the onions become translucent in color and have softened.
Add beef broth, red wine, Dijon mustard, tomato sauce, dried rosemary and one bay leaf to the vegetables in the pot. Stir in the seasoned stew meat until all ingredients have been combined.
Cooking Instant Pot Beef Stew
Lock the lid on the Instant Pot and turn the Pressure Release knob on top to SEALING. Press the CANCEL button to turn off the sauté function.
Press the MANUAL (high heat) button (or the MEAT/STEW button, if your machine has one). Set the timer for 30 minutes of cooking at high pressure.
The Instant Pot will take between 10-15 minutes to reach full internal pressure. The Pressure valve/button on top will pop up, and the cooking timer will begin.
Add Potatoes And Carrots
When the beef stew has cooked for 30 minutes, carefully flip the Pressure Release knob to VENTING to do a quick release of pressure/steam. **Once all the pressure has been released, the pressure valve/button on top will drop back down, indicating it is safe to remove the lid**.
Open the lid, find and discard the bay leaf. Add the potatoes and carrots to the pot, and quickly stir them in, until combined.
Lock the lid back on again. Turn the pressure release knob on top to SEALING. Press the CANCEL button to reset the timer, then press the MANUAL button (or Pressure Cook button) and re-set the cooking time for 4 minutes on High pressure. You will need to wait another 10-15 minutes for the Instant Pot to reach full pressure again and the cooking time to begin.
Once the cooking time has ended (again), turn the Pressure Release knob to VENTING to quickly release the pressure/steam from the pot. Keep the lid ON, once all pressure has been released.
Add A “Slurry” To Help Thicken The Stew
The final step is to slightly thicken the stew. Make a “slurry” by mixing cornstarch and water in a small bowl or container until it is smooth and lump-free.
Remove the lid from the stew, and very quickly stir the “slurry” into the liquid in the pot. Put the lid back on the pot and let the Instant Pot Beef Stew stand for 5 minutes (covered), in order for the stew liquid to thicken.
Open the lid and take a tiny bite. Add additional salt and/or pepper, if necessary, to suit your taste.
Time To Enjoy Instant Pot Beef Stew
Use a ladle to scoop out portions of the beef stew into serving bowls while it is really hot. There should be enough stew for 6 servings.
The beef, potatoes and carrots should be incredibly tender, and the flavor of the sauce is wonderful! Any alcohol that was in the red wine will have cooked off, so no worries for your children there!
Enjoy this hearty, delicious Instant Pot Beef Stew with those you love! Any leftovers will keep up to 3-4 days in the refrigerator, if stored in an airtight container. Microwave the stew to reheat.
I hope you have the chance to make this Instant Pot Beef Stew, and trust you (and those you love) will enjoy it as much as we do.
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
Looking For More INSTANT POT Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to my website, and already have already published several you may enjoy, including:
- Instant Pot Pork Carnitas
- Butter Chicken
- Instant Pot Ground Beef Stroganoff
- Broccoli Cheese Soup
Want More Recipes? Get My FREE Newsletter!
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.
Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 207, published in 2018 by TenSpeed Press
↓↓ PRINTABLE RECIPE BELOW ↓↓
Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 medium yellow onion finely chopped
- 2 stalks celery diced
- 1½ Tablespoons minced garlic
- ¾ cup beef broth
- ¾ cup red wine
- 2½ Tablespoons Worcestershire sauce
- ¾ Tablespoon Dijon mustard
- 2 Tablespoons tomato sauce
- ¾ teaspoons dried rosemary crumbled
- 1 bay leaf
- 4 medium carrots peeled, sliced in 1" rounds
- 2 medium russet potatoes (or Yukon Gold) peeled, cut in 1" cubes
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.
Press SAUTÉ button on Instant Pot. Heat oil; once hot add onions, celery, garlic. Cook, stirring often for 4-5 minutes, until onions are translucent and soft. Add broth, wine, Dijon, tomato sauce, rosemary, bay leaf and the beef. Stir to combine.
Lock lid on; turn Pressure Release knob on top to SEALING. Press CANCEL button to turn off Sauté setting. Press the MANUAL (high heat) button (or MEAT/STEW button, if your machine has one). Set timer for 30 minutes at high pressure. The Instant Pot will take between 10-15 minutes to reach full pressure, then pressure valve/button on top will pop up, and cooking timer will begin.
When cooking time ends, carefully flip Pressure Release knob on top to VENTING to do a quick release of pressure/steam. *Once all pressure is released, the pressure valve/button on top will drop down, indicating it's safe to remove the lid.* Open the lid, find/discard bay leaf. Add potatoes and carrots; quickly stir until combined. Lock lid on again. Turn pressure release knob to SEALING. Press CANCEL button to reset timer, then press MANUAL button (or Pressure Cook button) and re-set cooking time for 4 minutes on High pressure. You'll need to wait 10-15 minutes for the Instant Pot to reach full pressure again and cooking time to begin. Once cooking program ends, flip Pressure Release knob to VENTING to quickly release pressure/steam. Keep the lid ON, once all pressure is released.
Mix cornstarch and water in a small bowl until it's smooth/lump-free. Remove Instant Pot lid; quickly stir cornstarch mixture into stew. Put the lid back on the pot. Let the stew rest for 5 minutes (covered), in order for sauce to thicken. Open lid; taste stew. Add additional salt and/or pepper if necessary.
Ladle stew into individual bowls. Serve immediately, while hot. Enjoy!
NOTE: You can substitute boneless beef chuck, cut into 1" cubes and trimmed of excess fat, if desired.
Here’s one more to pin on your Pinterest boards!