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Instant Pot Beef Stew

The Best Instant Pot Beef Stew really is the best ever and so easy! It’s thick and stuffed full of beef, potatoes, carrots, onion and celery!

A THICK AND DELICIOUS BEEF STEW RECIPE

It’s finally here! You’ve been asking for an Instant Pot recipe for beef stew and I finally have the perfect recipe! I based it off of my Crock Pot Beef Stew recipe. It turned out so delicious. The meat comes out so incredibly tender and the Little potatoes get infused with all that beefy flavor. Absolute perfection!

The Best Instant Pot Beef Stew in a bowl with spoon

WHAT IS THE BEST MEAT TO USE FOR BEEF STEW?

You can purchase beef stew meat at the grocery store. It will basically be a chuck roast that has already been cut into chunks. However, you can just purchase a chuck roast and cut it up yourself. I also really like to buy flat iron steak. It’s a fairly inexpensive cut of meat that has a good mix of meat and fat and adds incredible flavor. It is also very tender.

The Best Instant Pot Beef Stew recipe from The Country Cook

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • baby potatoes
  • onion
  • celery
  • baby carrots
  • olive oil
  • beef stew meat
  • salt and pepper
  • beef stock
  • fire-roasted diced tomatoes
  • Worcestershire sauce
  • dried oregano
  • garlic
  • bay leaf
beef stew meat, olive oil, beef stock, fire-roasted diced tomatoes, Dynamic Dup Little Potatoes, onion, celery, baby carrots, Worcestershire sauce, dried oregano, minced garlic, bay leaf, salt and pepper 

HOW TO MAKE INSTANT POT BEEF STEW:

First, slice baby potatoes in half. Dice celery and onion. If carrots are too large, slice in half as well.

sliced Dynamic Dup Little Potatoes on a cutting board

Turn Instant Pot on to sauté mode (on high.) Pour in olive oil. Once pot is super hot, add in half the stew meat. Season well with salt and pepper. Brown meat on all sides. Remove once browned and continue with the other half of the meat.

browning meat in olive oil in the bottom of an Instant Pot

Once all the meat is browned, put all the meat back into the pot and stir in diced celery and onion. Turn off the sauté setting.

browned meat with diced celery and onion in an instant pot

Add in the potatoes, carrots, beef stock, roasted tomatoes, Worcestershire sauce, minced garlic and oregano. Stir and top with a bay leaf.

potatoes, carrots, beef broth and diced tomatoes added to Instant Pot with bay leaf on top

Click lid into place.

Ninja Foodi with pressure cooker lid on

Turn the pressure release valve to the “Seal” setting. Set to manual high pressure for 30 minutes.

valve set to "seal"

Allow the pressure to naturally release for 10 minutes. Then fully vent the rest of the steam. Once all the steam is released, remove the lid. Take out the bay leaf.

finished, pressure cooker beef stew

In a small bowl, mix together the cornstarch and water.

cornstarch slurry

Pour the cornstarch slurry into the pot and turn it onto the sauté setting on high.

pour cornstarch slurry into beef stew.

Allow the mixture to simmer until thickened then turn off the sauté setting.

thickened, Instant Pot Beef Stew with wooden spoon

CRAVING MORE RECIPES?

THE BEST INSTANT POT BEEF STEW

Instant Pot Beef Stew

The Best Instant Pot Beef Stew really is the best ever and so easy! It’s thick and stuffed full of beef, potatoes, carrots, onion and celery!
5 from 13 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

  • 3 Tablespoons olive oil
  • 2 pounds beef stew meat
  • 32 ounce container beef stock
  • 14.5 ounce can fire ­roasted diced tomatoes
  • 1.5 pound baby potatoes, sliced in half
  • 1 medium onion, diced
  • 4 stalks celery, diced
  • 1 cup baby carrots
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon minced garlic
  • 1 bay leaf
  • salt and pepper (to taste)

to thicken stew:

  • 3 Tablespoons cornstarch
  • 3 Tablespoons water

Instructions

  • Turn Instant Pot on to sauté mode (on high.) Pour in olive oil. Once pot is super hot, add in half the stew meat. Season well with salt and pepper. Brown meat on all sides. Remove once browned and continue with the other half of the meat.
  • Once all the meat is browned, put all the meat back into the pot and stir in diced celery and onion. Turn off the sauté setting. 
  • Add in the potatoes, carrots, beef stock, roasted tomatoes, Worcestershire sauce, minced garlic and oregano. Stir and top with a bay leaf.
  • Click pressure cooker lid into place.
  • Turn the pressure release valve to the "Seal" setting. Set to manual high pressure for 30 minutes.
  • Allow the pressure to naturally release for 10 minutes. Then fully vent the rest of the steam. Once all the steam is released, remove the lid. Take out the bay leaf.
  • In a small bowl, mix together the cornstarch and water.
  • Pour the cornstarch slurry into the pot and turn it onto the sauté setting on high. 
  • Allow the mixture to simmer until thickened then turn off the sauté setting. Then serve!

Notes

Serve with some crusty bread.
Course: Main Course
Cuisine: American

Nutrition

Calories: 163kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Sodium: 279mg | Fiber: 3g | Sugar: 4g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




27 Comments

  1. Excited to make this stew. Do I have to increase the cooking time if I add an extra pound of meat? Thank you.

    1. I just asked my mother (who is more familiar than I am at pressure cookers) this question, but instead what if I were to halve the meat. She said it’s a common misconception that you have to change the time when you take away meat, so I might be inclined to say that adding another pound will probably be fine at the same cooking time??

  2. New to the instant pot world and im looking to make this tonight! What do you mean by let the steam release naturally for 10mins? Like the last 10 minutes of cooking or extra 10mins?? I’m confused help!

    1. 5 stars
      That confused me too when I got my Ninja instant pot! Once the 30 minutes are done, your pot should make a sound. You’ll notice that the timer starts going up then instead of down. Once the timer gets up to 10 minutes, you pull the release lever. Hope this helps!

      What a wonderful stew! My entire extended family asked for the recipe!

  3. 5 stars
    Wow, I’ve tried many beef stew recipes but this one is the best tasting one! It’s so simple and delicious! I would cut back a little bit on the liquid but other than that, it’s a keeper! Even my 5 year old enjoyed it. Thanks for the recipe!

  4. 5 stars
    Thank you for the recipe. It was so easy and delicious. My mom and I love it. Will be apart of our meun every month or so from now on. Thank you so much. I love it ,the insta pot.

  5. 5 stars
    My Mom made this recipe last week and we liked it so much I gave it a whirl tonight. I added 3 1/2 cups broth and 1/2 cup Merlot. Used baby red skinned taters and regular petite diced tomatoes vs. fire roasted. I also added a few “grinds” in of McCormick Brazilian Steakhouse seasoning from the grinder I have, and some salt and pepper, all to taste. I could not get it to thicken; I followed directions exactly and did add the slurry. We are not actually eating it until tomorrow night so between the cooling, the refrigeration over next 18 hours plus the starch of the potatoes I have no doubt it will thicken up and flavors will meld nicely too. Serving with some crusty loaf of bread also. Will be a perfect meal to eat tomorrow evening on a rainy day. Thank you!

    1. 5 stars
      Followed the recipe exactly except I used basil, garlic, and oregano diced tomatoes and had to double the slurry. It was amazing. Hubby ate two bowls.

  6. 5 stars
    The search is over, I just found my go-to Instant Pot Beef Stew recipe! I only had vegetable stock so I had to use that with bouillon powder this time but it was still a hit with my family. Thank you!

    1. Thanks so much Michele! The trick to thicken it up is the slurry and then setting it on the sauté option until it thickens it up. Makes all the difference. You could double the slurry if your meat produced a lot of juice. 🙂

  7. Your directions don’t say when to add the carrots. I assume they get added in step 4 with the potatoes, but you might want to update the recipe.