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Toss out your old recipe because you are going to love this Instant Pot Beef Stew. It will definitely be the fastest beef stew recipe you have!
Now that fall is here and winter is right behind it I’m starting to make all of our favorite comfort foods. The cold weather always makes me want to warm my belly and what better way than an Instant Pot Beef Stew recipe?
Instant Pot Beef Stew
I have totally fallen in love with my Instant Pot. It is one of those kitchen gadgets that you wonder how you ever lived without. It just makes dinner so much easier! I love that I can make this beef stew so quick without it sitting in the slow cooker the entire day.
How To Make Instant Pot Beef Stew
Ingredients
- 2 pounds beef stew meat cubed
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 3 tsp Italian seasoning
- 1/3 C flour
- 3 tbsp olive oil
- 1 medium yellow onion, cut into chunks
- 2 tbsp minced garlic
- 6 tbsp tomato paste
- 2 tbsp balsamic vinaigrette
- 3-4 Idaho potatoes, peeled and chopped into 1 inch chunks
- 2 cups of small baby carrots cut in half
- 2 tsp Worcestershire sauce
- 3 bay leafs
- 5 C of beef broth
- 1 C water
- Fresh parsley for garnish
Instant Pot Beef Stew Directions
- Chop all your vegetables and meat and set aside
- In a large ziplock bag, combine the flour, salt, black pepper, onion powder, 1 tsp Italian seasoning, and meat.
- Shake to combine
- Set the IP to SAUTE mode
- Add olive oil
- Add meat and brown on all sides
- Remove meat from IP and add onions, and garlic and saute for 1-2 minutes
- Mix in the vinaigrette and tomato paste until hot enough to deglaze the pot.
- Add beef into the IP with the potatoes, carrots, Worcestershire sauce, 2 tsp Italian seasoning, bay leafs, and beef broth, stir to combine
- Add in enough water to cover the vegetables
- Cover the lid and set the vent to sealing
- Set IP manually on to high pressure for 20 minutes
- Once time is up, allow to naturally release for 15 minutes
- Serve with fresh parsley
- Enjoy
Instant Pot Beef Stew
Toss out your old recipe because you are going to love this Instant Pot Beef Stew. It will definitely be the fastest beef stew recipe you have!
Servings: 6 servings
Ingredients
- 2 pounds beef stew meat cubed
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 3 tsp Italian seasoning
- 1/3 C flour
- 3 tbsp olive oil
- 1 medium yellow onion cut into chunks
- 2 tbsp minced garlic
- 6 tbsp tomato paste
- 2 tbsp balsamic vinaigrette
- 3-4 Idaho potatoes peeled and chopped into 1 inch chunks
- 2 cups of small baby carrots cut in half
- 2 tsp Worcestershire sauce
- 3 bay leafs
- 5 C of beef broth
- 1 C water
- fresh parsley for garnish
Instructions
- Chop all your vegetables and meat and set aside
- In a large ziplock bag, combine the flour, salt, black pepper, onion powder, 1 tsp Italian seasoning, and meat.
- Shake to combine
- Set the IP to SAUTE mode
- Add olive oil
- Add meat and brown on all sides
- Remove meat from IP and add onions, and garlic and saute for 1-2 minutes
- Mix in the vinaigrette and tomato paste until hot enough to deglaze the pot.
- Add beef into the IP with the potatoes, carrots, Worcestershire sauce, 2 tsp Italian seasoning, bay leafs, and beef broth, stir to combine
- Add in enough water to cover the vegetables
- Cover the lid and set the vent to sealing
- Set IP manually on to high pressure for 20 minutes
- Once time is up, allow to naturally release for 15 minutes
- Serve with fresh parsley
Nutrition
Calories: 466kcal | Carbohydrates: 35g | Protein: 40g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 1792mg | Potassium: 1403mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6145IU | Vitamin C: 13.1mg | Calcium: 100mg | Iron: 6.1mg
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1 thought on “Instant Pot Beef Stew”
I’m new to my UP, so I’m wondering if 20 minutes of pressure plus natural release makes the potatoes and carrots too soft and mushy? They are normally cooked in 20 minutes just boiling, so seems like 20 minutes of pressure is too much.