Instant Pot Beef Stew Recipe

Close up of Instant Pot Beef Stew with a spoon resting in the mixture, showing carrots, beef chunks, peas, and potatoes.

Instant Pot Beef Stew Recipe

This is such a easy recipe for Instant Pot Beef Stew. You simply chop, measure, pour, stir and cook! No browning or sautéing required. The Instant Pot (or electric pressure cooker) does all the work!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 25

Natural Pressure Release 10

Total Time 50

Servings people

Calories 395kcal

Author Susie Weinrich

Equipment

Instant Pot or Electric Pressure Cooker

Ingredients

2 lbs. russet potatoes peeled and cubed
1.5 lbs. stew meat trimmed of fat pieces
1 lb. carrots cubed
1.5 cups celery cubed
1 large yellow onion cubed
3 cloves garlic minced
3 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon beef base
1 tablespoon sugar
1 ½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
32 oz beef broth
8 oz tomato sauce
1 cup frozen peas
2 tablespoon cornstarch
2 tablespoon COOL Water

Instructions

Add the ingredients, in order, through the tomato sauce (leaving the peas, water and cornstarch for later). Give it a light stir.
Mom's Tip: cut the potatoes, carrots, celery and onions into large 1.5 inch chunks so they stand up to the pressure cooking, cut them all into similar sizes.
2 lbs. russet potatoes, 1 lb. carrots, 1.5 cups celery, 1 large yellow onion, 1.5 lbs. stew meat, 3 cloves garlic, 1 tablespoon tomato paste, 3 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 32 oz beef broth, 8 oz tomato sauce, 1 tablespoon sugar
Set the IP to cook on high pressure, normal heat for 25 minutes.
Do a 10 min natural release
Release the rest of the pressure.
Turn on sauté mode. Pour in the peas.
1 cup frozen peas
In a separate bowl stir together the cornstarch and cool water. Drizzle into the simmering stew. It should start to thicken pretty quickly, about 2 minutes. Turn sauté mode off. (will thicken more as it cools)
2 tablespoon cornstarch, 2 tablespoon COOL Water
Let thicken and cool for about another 5 minutes, and then serve.

Notes

Cut the veggies into nice large chunks so they hold up in the pressure cooker.
Trim the stew meat of large pieces of fat
If you can't find stew meat you can cut a chuck roast into 1-1.5 inch pieces.
Don't skimp on the beef base or the Worcestershire - they both add a ton of flavor!
Fill up the pot!!! If you like more veggies, add as many add you like, just don't go past the "fill-line" in your Instant Pot.
Don't add the peas until the end, the hot stew will warm them through perfectly.
Mix the cornstarch with cool water right before adding it to the stew. Also make sure the stew is simmering before adding the slurry.

Nutrition