Everyone loves a beef stew, but not everyone has a few hours to set aside to make it. Instant Pot beef stew is the perfect way to make beef stew if you're looking fast, efficient way to make this hearty dish. It tastes just as delicious as a regular beef stew, but takes a fraction of the time to prep and cook.
Full of tender, succulent beef and flavorful vegetables like carrots and potatoes in a thick, tomato and beef sauce, Instant Pot beef stew is a quick, hearty dinner that's ideal for cold winter evenings.
Instant Pot beef stew is so much faster and easier to make than a classic beef stew. To make it, season the beef then saute it until it gets nice and brown. Pour the broth into the pot and scrape up and browned bits off the bottom – these will give your stew loads of flavor. Stir in the Worcestershire sauce, tomato sauce, and vegetables, then close and secure the lid of your Instant Pot.
Cook the stew for 35 minutes on high, then let it naturally release for 10 minutes, followed by a quick release. To thicken the stew, whisk the cornstarch and water in a small bowl, then stir it into the pot. Once thickened, serve your beef stew with some mashed potatoes or crusty bread and tuck in!
You can use any cut of stewing beef to make Instant Pot beef stew. Chuck, short rib, and braising steak are all popular choices, but chuck meat will yield the most tender, flavorful stew.
Instant Pot beef stew needs to be cooked for about 35 minutes on high, followed by a 10-minute natural release.
For a more flavorful stew, sprinkle some fresh herbs like thyme, rosemary, or basil into your stew.
Add the cornstarch mixture to the stew while it's still hot. This will allow your stew to thicken up properly.
Transfer leftover beef stew to an airtight container and refrigerate for up to 3 days. For long-term storage, you can freeze Instant Pot beef stew for up to 3 months. Make sure to leave a little room in the container as the stew will expand once frozen.
Set the Instant Pot to saute. Heat the olive oil, then add the meat, salt, pepper, and Italian seasoning. Saute the beef until browned.
Pour in the beef broth and scrape up and browned bits off the bottom of the pot.
Stir in the tomato sauce, Worcestershire sauce, garlic, onions, potatoes, and carrots. Secure the lid and close the steam valve.
Cook on high for 35 minutes, then allow the pressure to naturally release for 10 minutes, followed by a quick release.
In a small bowl, whisk the cornstarch and water, then stir the mixture into the stew to thicken it.
Allowing the Instant Pot to naturally release for 10 minutes will give your beef the best texture. Don't skip this step!