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5 from 2 votes

Instant Pot Beef Stew

Warm up with this Instant Pot beef stew! This beef stew is the ultimate cold weather comfort food, the meat becomes so tender and the gravy is so deeply flavored. 
Author Diana
Servings 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Instant Pot

Ingredients

  • 2 lbs beef chuck roast (fat trimmed), or beef stew meat
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 2 large potatoes cut into large chunks
  • 2 large carrots cut into thick slices
  • 3 sticks celery cut into thick slices
  • 1 onion cut into large chunks
  • 2 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 cups beef broth

Instructions

  • In a ziploc bag, add the beef along with salt, pepper and flour. Give the bag a good shake so that the beef is well coated in flour. If you choose not to use flour, then just season the meat with salt and pepper.
  • Press on SAUTE in the Instant Pot, and wait until it's hot. Add vegetable oil, and brown the beef cubes until they're browned but not cooked through. Remove from the Instant Pot and set aside. You might have to do this in batches as an overcrowded Instant Pot will make it difficult to brown the beef. Also feel free to skip this step and just add all the ingredients in the Instant Pot (without the flour), and pressure cook.
  • Deglaze the pot with water, then add the beef and the rest of the ingredients (potatoes, carrots, celery, onion, garlic, tomato paste, bay leaf, rosemary, and beef broth). Stir to combine, then cover with the lid.
  • Make sure that the vent is on sealing position, press on MANUAL or PRESSURE COOK, and set at 20 minutes. Allow the Instant Pot to come to pressure, then cook for 20 minutes. Once the cooking is finished, quickly release the steam.
  • Discard the rosemary sprig and bay leaf, and thicken the sauce (this is optional) by combining 2 tablespoons of cornstarch with 1 tablespoon of water and mixing this in the sauce. Set the Instant Pot on SAUTE, and as the stew starts to boil it will thicken. Garnish with freshly chopped parsley leaves and serve.

Notes

  • Pat meat dry with kitchen towels before coating it in flour and seasoning.
  • If you're following a keto diet, use almond flour instead of all-purpose flour.
  • For gluten-free, use GF flour.
  • Do not skip browning the meat, this extra step gives the beef a lovely flavorful crust so it results in a much better flavor and it's totally worth it.
  • After browning the beef, deglaze the pot and scrape every little bit from the bottom of the pot using a wooden spoon. This will prevent you from getting the BURN message, and give your stew a better flavor.
  • Meats usually call for natural release, but for this recipe I just cook on high for 20 minutes then do a quick release. However, I don't open the lid right away as I wait for the liquids to stop boiling.
  • When you thicken the gravy with a cornstarch slurry, make sure that you do it right away before the liquids cool down. It also helps to let the Instant Pot heat the liquids up by pressing on SAUTE setting.
  • If you don't have corn starch available, use flour, arrowroot, potato starch, or even tapioca instead.
  • You can add peas at the end of the cooking process if you like (fresh or frozen).
  • Store the fridge for up to 3 days, or freeze in portions for up to 3 months (without the potatoes as they don't freeze well).

Nutrition

Calories: 519kcal | Carbohydrates: 24g | Protein: 31g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 107mg | Sodium: 896mg | Potassium: 1196mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4221IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 8mg