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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! 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot beef stew, Instant Pot beef stew recipe
Servings: 6 servings
Calories: 466kcal
Author: Jill

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