Instant Pot Beef Stew is a classic recipe with tender chunks of beef, lots of vegetables like potatoes and carrots, celery, and mushrooms in a rich, thick broth. This is the best pressure cooker Beef Stew recipe, according to my son.
Instant Pot Beef Stew
Beef Stew is one of the most comforting of all retro recipes. I mean, who hasn’t cooked meat in a pot with a bunch of vegetables? It’s so basic, yet so delicious!
If you have never attempted to make a stew before, I highly recommend it! This is such a versatile recipe, and it cooks much faster in the Instant Pot electric pressure cooker.
You could also cook this beef stew in the slow cooker. Just brown the meat and onion, and add everything except the thickener to the crock and cook on low for 7 hours. Then thicken and cook another hour.
Can I Use a Different Meat for this Stew?
Yes you can. Venison, Lamb, or pork shoulder make great stew meat.
Here are the steps to make this awesome retro pressure cooker Beef Stew recipe:
I recommend using a corn starch slurry to thicken the broth a little. Unless you prefer a more soup like consistency.
This yummy pressure cooker beef stew recipe is a one-pot meal. I suggest serving this beef stew with some soft buttered biscuits or crusty bread.
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If you make this pressure cooker beef stew recipe, please leave a comment with a star rating below. I would like to know how you liked it!
Instant Pot Beef Stew
- 1 Tbsp Olive Oil
- 2 lbs Stew Meat cubed (such as chuck roast)
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Oregano*
- 1 tsp Basil
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Tarragon
- 1 Bay Leaf
- 1 lg Yellow Onion chopped
- 6 cloves Garlic pressed or minced
- 8 oz Mushrooms cut in half
- 2 ribs Celery chopped in large pieces
- 3 lg Carrots cut in large pieces
- 2 Tbsp Worcestershire Sauce
- 1/2 cup Red Wine
- 2 tsp Beef Bouillon such as Better Than Bouillon®
- 2 1/2 cups Beef Broth low sodium
- 1 can Diced Tomatoes
- 2 Tbsp Tomato Paste
- 1 lb Red Potatoes quartered
- 3 Tbsp Corn Starch
- 3 Tbsp Cold Water
- Fresh chopped Parsley or Chives
- Turn on the Sauté setting. When hot, add the oil.
- Add the beef cubes and start browning them.
- Add the oregano, basil, thyme, tarragon, marjoram, and the bay leaf. Stir.
- Add the onion and garlic. Stir.
- Add the mushrooms, celery, and carrots. Stir.
- Add the Worcestershire sauce and red wine, if using. Stir.
- Dissolve the beef bouillon in the beef broth and pour into the pot. Stir.
- Add the can of diced tomatoes and tomato paste, but do not stir.
- Add the potatoes, do not stir, just gently press them into the broth. Turn off the sauté function.
- Close the lid and set the steam vent knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take several minutes to come to pressure.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops down, open the lid.
- Stir the stew. Then turn on the sauté setting and mix up the corn starch slurry.
- When the stew starts to simmer, stir in the slurry (be sure to stir it while adding it). Keep stirring until the stew starts to thicken. Then turn off the pot.
- Serve garnished with fresh parsley or chives, and have some soft buttered biscuits to go along with it.
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