THE BEST INSTANT POT BEEF STEW (2024)

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!

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.

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

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.

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 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.

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