Best Instant Pot Beef Stew

By Lori

8 Person

120 Minutes

458 Calories

Best Instant Pot Beef Stew is unbelievably easy and delicious! Tender beef chunks and hearty veggies like potatoes, carrots, and onions are set to cook in the pressure cooker to create an effortless stew. If you’re new to pressure cooking (and the Instant Pot), it’s going to be life-changing for you! It’s so easy to use and cooks meals in minutes in just one pot (including browning meat and cooking). Win-win!

Ingredients

Pepper
Salt
3 tbsp. Water
3 tbsp. Cornstarch
3/4 cup Peas defrosted
2 stalks Celery, chopped
3 cups Baby potatoes cubed
4 Large carrots chopped
2 sprigs Thyme
1 tsp. Fresh rosemary
1 cup Red wine
3 cups Beef broth
1/4 cup Tomato paste
3 tbsp. Olive oil
1 Large onion diced
1/2 tsp. Garlic powder
2 pounds Stewing beef trimmed and cubed

Method

01

Toss beef with garlic powder, salt, and pepper.
02

Turn a 6-quart Instant Pot to saute and add half of the olive oil. Brown half of the beef, about 3-5 minutes, don’t stir too much so you get a nice crust. Repeat with remaining beef.
03

Add broth, tomato paste, rosemary, wine, and vegetables (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.
04

Once the timer beeps, allow for a natural release for about 15 minutes. Release any remaining pressure.
05

Remove lid and turn to saute bringing broth to a boil.
06

Create a slurry by combining cornstarch and water in a small bowl or cup.
07

Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow simmering 2-3 minutes or until thickened and bubbly. Stir in peas and serve.

Related Tags

Instant Pot Recipes

Pressure Cooker Recipes

Best Instant Pot Beef Stew

4.1

( By Lori )

01 Information

Grade easy
Serving 8 servings
Calorie 458 Kcal
Prep Time 15 Mins
Cook Time 105 Mins
Total Time 120 Mins

02 Ingredients

Pepper

Salt

3 tbsp. Water

3 tbsp. Cornstarch

3/4 cup Peas defrosted

2 stalks Celery, chopped

3 cups Baby potatoes cubed

4 Large carrots chopped

2 sprigs Thyme

1 tsp. Fresh rosemary

1 cup Red wine

3 cups Beef broth

1/4 cup Tomato paste

3 tbsp. Olive oil

1 Large onion diced

1/2 tsp. Garlic powder

2 pounds Stewing beef trimmed and cubed

03 Method

Step 1

Toss beef with garlic powder, salt, and pepper.

Step 2

Turn a 6-quart Instant Pot to saute and add half of the olive oil. Brown half of the beef, about 3-5 minutes, don’t stir too much so you get a nice crust. Repeat with remaining beef.

Step 3

Add broth, tomato paste, rosemary, wine, and vegetables (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.

Step 4

Once the timer beeps, allow for a natural release for about 15 minutes. Release any remaining pressure.

Step 5

Remove lid and turn to saute bringing broth to a boil.

Step 6

Create a slurry by combining cornstarch and water in a small bowl or cup.

Step 7

Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow simmering 2-3 minutes or until thickened and bubbly. Stir in peas and serve.

04 Author