This instant pot beef stew is flavor packed with melt in your mouth beef hunks, tender potatoes, carrots, celery and onion with rich and deep broth. The instant pot does all the hard work and insures a delicious stew in a short amount of time.
This stew takes about 40 minutes to make in the instant pot but it’s mostly hands off so just throw it in the instant pot and let the instant pot do it’s work.
I love stew on a chilly fall or winter night and this instant pot beef stew fits the bill! It’s great for a weeknight, weekend or family get together.
What you need to make instant pot beef stew:
serves 6
- 2 tablespoons olive oil
- ~1 pound stewing beef – chunk into chunks
- 4 stocks celery – diced
- 1 white or yellow onion – diced
- 3 small/medium potatoes – any variety will work
- ~2 cups carrots – baby carrots or large carrots chunked
- 1/2 teaspoon garlic powder
- 1/2 -1 teaspoon salt – if using a full sodium stock add 1/2 teaspoon then adjust this at the end of cooking
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 3 bay leaves
- 32 ounces beef stock
- 3 tablespoons soy sauce
- 1 cup water
- 2 Tablespoons cornstarch
- 2 tablespoons water
Instructions
- Turn instant pot to the sauté setting then add olive oil, beef, celery and onion and stir or 2 minutes.
- Add the potatoes, carrots, garlic powder, salt, black pepper, rosemary, bay leaves, beef stock, soy sauce and water.
- Place lid on instant pot and turn instant pot to high pressure and cook for 20 minutes.
- Release pressure with a quick release.
- Whisk together the cornstarch and water and stir into the hot stew, it will thicken slightly.
- Adjust the salt and pepper to taste.
- Serve and enjoy.
Here are a few other instant pot recipes you may love:
Instant Pot Tomatillo Pork
Instant Pot Southwest Corn Chowder
Instant Pot Butter Chicken
Instant Pot Sausage, Kale and White Bean Soup
For more just search instant pot on my search bar.
Instant Pot Beef Stew
Tender beef in a delicious beef stew in the instant pot.
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- ~1 pound stewing beef – chunk into chunks
- 4 stocks celery – diced
- 1 white or yellow onion – diced
- 3 small/medium potatoes – any variety will work
- ~2 cups carrots – baby carrots or large carrots chunked
- 1/2 teaspoon garlic powder
- 1/2 -1 teaspoon salt – if using a full sodium stock add 1/2 teaspoon then adjust this at the end of cooking
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
- 3 bay leaves
- 32 ounces beef stock
- 3 tablespoons soy sauce
- 1 cup water
- 2 Tablespoons cornstarch
- 2 tablespoons water
Instructions
- Turn instant pot to the sauté setting then add olive oil, beef, celery and onion and stir or 2 minutes.
- Add the potatoes, carrots, garlic powder, salt, black pepper, rosemary, bay leaves, beef stock, soy sauce and water.
- Place lid on instant pot and turn instant pot to high pressure and cook for 20 minutes.
- Release pressure with a quick release.
- Whisk together the cornstarch and water and stir into the hot stew, it will thicken slightly.
- Serve and enjoy.