Easy Instant Pot Beef Stew

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4.86 from 21 votes

Quick, easy, hearty beef stew with a ton of flavor from being cooked in your pressure cooker!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 547kcal

Author: Julie Evink

Ingredients

1 Tbsp olive oil
2 lbs beef stew meat cut into ½ inch cubes
1 tsp salt
½ tsp pepper
3 cloves garlic minced
1 tsp paprika
2 Tbsp Worcestershire sauce
8 oz can tomato sauce
3 c. low sodium beef broth
1 yellow onion peeled and chopped
3 c. potatoes peeled and diced
4 carrots peeled and sliced
3 Tbsp water
3 Tbsp cornstarch
Parsley optional

Instructions

Turn the Instant Pot to Saute, then select More. Wait for the pot to heat up, then add the oil.
Add stew meat to the pot and season with salt and pepper. Cook for 3-4 minutes on each side or until browned.
Add garlic, paprika, Worcestershire sauce, tomato sauce, beef broth, onion, potatoes and carrots.
Stir to combine. Seal the Instant Pot and set it to Manual High Pressure for 30 minutes.
When cooking time is done allow to pressure to natural release for 10 minutes. Carefully vent the pressure valve to allow any additional pressure to release after 10 minutes.
In a small bowl combine water and cornstarch until smooth to create a slurry.
Pour mixture back into the pot, and turn the pot back to the Saute function.
Simmer for 3-5 minutes or until stew has started to thicken.
Sprinkle with parsley, then serve.

Video

Notes

What is the best beef for stew?

You have a few choices:

You can buy a package of pre-cut "stew" meat which is usually chuck roast or beef round which are both tougher cuts of meat that are meant to be simmered or braised for a long time. As they cook the connective tissue breaks down and the meat turns tender. If you buy precut stew meat you can always check the package to see what cut of beef it is or ask the butcher. The pieces of meat are not always the same size so it's a good idea to cut them into even-sized pieces so they cook evenly.
You can also just buy your own whole cut of the meat and cut it down into bite-sized pieces yourself.

What are the best potatoes for stew?

Waxy potatoes are best for stew because they hold their shape and don't break down like starchier potatoes (like russets). Yukon gold potatoes are great but you can also use new potatoes and red potatoes.

Storing Leftovers

Store the stew in an airtight container and it will keep well in the refrigerator for three to four days. Or you can freeze it for up to three months!

Reheating Leftovers

Your stew might be a lot thicker after it's been chilled so when you reheat it you can thin it by adding some beef stock or even water. If you use water just be sure to give it a taste and add a little salt if needed. I usually warm leftover stew on the stove but you can also just pop it in the microwave!

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