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–+ servings
A bowl of beef stew with a spoon inside.

Instant Pot Beef Stew

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This Instant Pot Beef Stew recipe is made with simple ingredients and ready in a fraction of the time of traditional methods.
Course Instant Pot, Main Course, Main Dishes
Cuisine American, British
Prep Time 15 minutes
Cook Time 35 minutes
Pressure Release Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 434
Author Dorothy Bigelow

Equipment

Ingredients

  • 1 cup beef broth low sodium
  • ½ medium onion coarsely sliced
  • 3 stalks celery chopped into 1 ½" pieces
  • 4 medium carrots peeled and chopped into 1" pieces
  • 2 ½ pounds beef cubes or chuck roast, cut into 1 ½" pieces
  • 1 ½ pounds baby potatoes yellow-fleshed
  • 1 cup frozen peas (optional)

Sauce

  • ½ cup ketchup or tomato sauce
  • 3 cloves garlic minced
  • 1 teaspoon dry mustard powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

For Thickening

  • 2 tablespoons cornstarch
  • 2 tablespoons cold

Instructions

  • Pour the beef broth into the insert of a 6 or 8-quart Instant Pot.
  • Add the veggies. Chop the celery, carrots, and onion and place them inside of the Instant Pot with the broth.
    An Instant Pot filled with vegetables.
  • The beef. Spread the vegetables into an even layer, then lay the beef on top.
    An Instant Pot with beef cubes added to it.
  • Make the sauce. Add the ketchup, minced garlic, dry mustard powder, Worcestershire sauce, salt, and black pepper in a small bowl. Whisk well to combine.
    Whisking together ketchup and sauce ingredients.
  • Add the sauce and potatoes. Spread the ketchup mixture on top of the beef evenly, then add the whole baby potatoes.
    An Instant Pot filled with beef cubes, and topped with baby potatoes.
  • Cook. Secure the lid and set the valve to "sealing". Cook on the "stew" setting or the "pressure cook" setting for 35 minutes.
  • Release the pressure. Once the Instant Pot beeps to indicate the cooking time is up, allow the pot to do a natural pressure release for 30 minutes. After the time is up, carefully flip the valve to "venting" to release any remaining pressure.
  • Once all of the pressure has been released (the pin should drop), carefully open the lid away from your face.
  • Add the cornstarch. Add the cornstarch and warm water to a small bowl and whisk well with a fork to make a cornstarch slurry. Add it to the Instant Pot, and stir to distribute it evenly throughout the beef stew.
  • Sprinkle in 1 cup of frozen peas (optional) and fold them in.
  • Thicken. Set the Instant Pot to the "saute" function, and stir until the stew thickens (about 5 minutes).
    A ladle holding a portion of beef stew over an Instant Pot.
  • Serve. Turn off the Instant Pot and ladle the beef stew into bowls. Allow to cool for 5-10 minutes before serving.

Notes

Storing leftovers: Transfer any leftovers to an airtight container and store in the fridge for up to 4 days, or in the freezer for up to 2 months. 
Browning the meat: If you have extra time, browning the beef cubes first can add a lot of flavor. Set the Instant Pot to "saute" and add some olive oil to the insert. Add the beef cubes, and brown on all sides. Remove from the Instant Pot, then add the beef broth and use the bottom of a wooden spoon to scrape up the browned bits. Add the vegetables and follow the instructions as listed. 
Dutch oven/Oven method: Preheat the oven to 325ºF (163ºC) and add all the ingredients into a 6-quart Dutch oven. Cover and cook for 4 hours, stirring the stew every hour. If the gravy looks dry, add ¼ cup of water and stir until the liquid level looks good.
Slow Cooker/Crock Pot: Cook on "low" for 6-8 hours, or on "high" for 4-6 hours. 

Nutrition

Calories: 434kcal | Carbohydrates: 38g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 913mg | Potassium: 1488mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7177IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 6mg