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close up shot of bowl of instapot beef stew

Instapot Beef Stew

Kara Cook
Tender chunks of beef and vegetables in a hearty beef gravy. Made easier in the Instant Pot!
4 from 4 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Instant Pot Recipes
Cuisine American
Servings 6 servings
Calories 337 kcal

Equipment

Ingredients
  

  • 2 Tbsp vegetable oil
  • 1 ½ pounds beef stew meat cubed
  • ¾ tsp salt
  • ½ tsp black pepper
  • 3 Tbsp all purpose flour
  • 2 onions diced
  • 2 cloves garlic minced
  • 2 tsp Italian seasoning
  • ⅓ cup tomato sauce
  • 2 cups beef broth
  • 2 Tbsp Worcestershire sauce
  • 1 teaspoon sugar
  • 1 pound potatoes peeled and cubed (about 4 cups)
  • 4 large carrots peeled and sliced
  • 4 stalks celery sliced
  • ¾ cup frozen green peas

Instructions
 

  • Set instant pot to sauté and add a tablespoon of the oil. When hot, add half of the beef cubes and brown all the sides.
  • Remove and repeat with the remaining oil and beef cubes. Add salt & pepper.
  • Sprinkle flour over the meat and stir until all the pieces are coated.
  • Add onions and cook until starting to soften. Stir in garlic, Italian seasoning and tomato sauce.
  • Add about a half cup of the broth and use a metal spatula to scrape all of the brown bits off the bottom of the pan. . Cook until thickened, about 1 minute. Stir in remaining broth, Worcestershire sauce, and sugar.
  • Lock the lid onto the instant pot and set to STEW. (Mine automatically sets to 35 minutes, but including the time needed to come to pressure, it takes about 45 minutes.)
  • When it beeps, use the quick release and remove the lid. Add the potatoes, carrots, and celery.
  • Set to manual HIGH for 10 minutes. (Takes about 23 minutes total including coming up to pressure.)
  • Stir in the frozen peas. You can use the saute feature if your stew cools down too much, but I don't usually need to.
  • Taste and add more salt and pepper if desired.

Notes

  • If you like crisp tender veggies, cut them in larger chunks. For softer veggies, cut them into smaller pieces.
  • Leaving any browned bits it the bottom of the Instant Pot can trigger the burn notice. If you're worried, you can brown the meat in a skillet first, then transfer to the pot.
  • If you want an even thicker stew, you can whisk together a tablespoon of cornstarch and a tablespoon of water, then add and saute for 2-3 minutes.

Nutrition

Calories: 337kcalCarbohydrates: 29gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 70mgSodium: 828mgPotassium: 1087mgFiber: 5gSugar: 7gVitamin A: 7022IUVitamin C: 29mgCalcium: 85mgIron: 4mg
Keyword instapot beef stew
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