Beef Stew, Instant Pot Style

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I’ve always loved beef stew, but it always (seemed to) take forEVER for it to cook, much less all the trouble add the vegetables at the right time. The Instant Pot makes it an easy dinner! Brown the meat, toss everything in, cover with water, cook for 35 minutes, release the pressure, and done!

Instant Pot Beef Stew

A wonderful warm go-to meal for cold days.
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Course: Main Course
Cuisine: American
Keyword: beef, Instant Pot
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 people
Calories: 291kcal
Author: Cindy Franco Sawyer

EQUIPMENT

  • Instant Pot

INGREDIENTS

  • 2 tbsp olive oil (extra virgin)
  • 2 cloves garlic (minced)
  • 2 lbs stew meat (cut in 1 inch cubes)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 ½ tbsp flour (optional)
  • 1 16 oz can diced tomatoes (petite diced)
  • 4 carrots (peeled & chopped)
  • 2 stalks celery (chopped)
  • 1 small onion (chopped)
  • 4 potatoes (chopped)
  • 1 10 oz bag frozen corn (optional)
  • ⅛ tsp paprika
  • 1 bay leaf (or two small leaves)

INSTRUCTIONS

  • Add olive oil, garlic, and meat to the instant pot and turn on on the saute function. Cook the meat, stirring frequently.
  • While the meat is cooking, chop the vegetables and set aside.
  • When the meat is almost brown, stir in the salt and pepper and continue to cook the meat until browned on all sides.
  • Optional: For a thicker stew, add flour and cook until the juices thicken, stirring constantly.
  • When the meat is browned, turn the saute function off.
  • Add the petite diced tomatoes, carrots, celery, onions, and potatoes. Add enough water to cover the contents of the Instant Pot. Mix all ingredients.
  • Optional: Add the bag of corn and stir again.
  • Stir in the paprika and bay leaves.
  • Close the lid and steam valve on the Instant Pot.
  • Cook on the "Meat/Stew" setting (or on high pressure) for 35 minutes. When time is up, allow the pressure to release naturally for 10 minutes before doing a "quick release."
  • Remove the bay leaf and serve.

NOTES

Stovetop Directions:
  1. Saute oil, garlic and meat over medium-high heat.
  2. When the meat is almost brown, stir in the salt and pepper and continue to cook the meat until it is browned on all sides.
  3. Optional: stir in flour and cook until the juices thicken.
  4. Add enough water to cover the meat and then add the can of tomatoes.
  5. Cook for 1 1/2 hours on medium heat.
  6. Add carrots and onions and cook for another 25 minutes.
  7. Add potatoes and celery and cook for 45 minutes.
Add water as necessary.
 
Note about thickening stews and soups in the Instant Pot:
Use care when thickening your soups and stews. In fact, you should never add corn starch (or too much flour) when cooking under pressure. Instead, cook your soup or stew and release pressure completely before adding your thickening agent. 

NUTRITION

Nutrition Facts
Instant Pot Beef Stew
Amount per Serving
Calories
291
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
70
mg
23
%
Sodium
 
383
mg
17
%
Potassium
 
942
mg
27
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
Vitamin A
 
5106
IU
102
%
Vitamin C
 
23
mg
28
%
Calcium
 
47
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.