instant pot beef stew meat recipe

Written BySheba G Updated On
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The Best instant pot beef stew meat recipe

I’m so excited to share with you my favorite Instant Pot beef stew meat recipe. This hearty dish has been a staple in our household for years, and I’m sure it will become a favorite in yours as well. The recipe originated from traditional Irish and Scottish cooking, where beef stew was a common meal for families and travelers alike.

The slow-cooked flavors and tender chunks of beef are perfect for a chilly evening or a special occasion. As a busy mom, I appreciate how quickly this recipe comes together – just throw all the ingredients into the Instant Pot, and let the magic happen. One of the things I love about this recipe is how customizable it is.

You can add your favorite vegetables, herbs, or spices to make it your own. My kids especially love it when I add some diced potatoes or carrots to make it feel like a real comfort food. And the best part?

It’s incredibly healthy! With lean beef and plenty of vegetables, this stew is a guilt-free option for any night of the week. Now, let me tell you a little bit about the key home cooking technique that makes this recipe shine: slow cooking.

By letting the Instant Pot do its magic for 30 minutes, we’re able to break down those tough beef fibers and create a rich, velvety sauce that coats every bite. It’s truly a game-changer. As an added bonus, this recipe is incredibly easy to scale up or down depending on your needs.

Whether you’re feeding a crowd or just want a quick dinner for one or two, this stew is always a good idea. So go ahead and give this recipe a try – I promise you won’t be disappointed!

Instant Pot Beef Stew

4.6 from 505 votes

This Instant Pot beef stew delivers tender chunks of beef and hearty vegetables in a rich, savory broth. The pressure cooker dramatically reduces cooking time while developing deep, slow-cooked flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 ounces) diced tomatoes, undrained
3 carrots, peeled and sliced into 1/2-inch rounds
3 celery stalks, sliced into 1/2-inch pieces
1 pound potatoes, peeled and cubed into 1-inch pieces
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

👨‍🍳Directions

1Select the Saute function on the Instant Pot and set it to high.
2Add the olive oil and let it heat until shimmering, about 2 minutes.
3Working in batches to avoid overcrowding, add the beef cubes in a single layer and brown on all sides, about 3 to 4 minutes per batch.
4Transfer the browned beef to a plate and set aside.
5Add the chopped onion to the pot and saute, stirring frequently, until softened and translucent, about 3 minutes.
6Add the minced garlic and cook for 30 seconds until fragrant.
7Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits, a process called deglazing.
8Return the browned beef to the pot.
9Add the remaining beef broth, diced tomatoes with their juices, tomato paste, dried thyme, dried rosemary, and bay leaf.
10Stir everything together to combine.
11Season with salt and black pepper to taste.
12Secure the lid on the Instant Pot and ensure the pressure release valve is set to the Sealing position.
13Select the Manual or Pressure Cook function and set the timer for 25 minutes at high pressure.
14The pot will take approximately 10 to 15 minutes to come to pressure before the cooking countdown begins.
15Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
16Then carefully perform a quick pressure release by turning the valve to the Venting position.
17Wait until the float valve drops down, indicating all pressure has been released, before opening the lid.
18Remove and discard the bay leaf.
19Add the sliced carrots, celery, and cubed potatoes to the pot.
20Secure the lid again, set the pressure release valve to Sealing, and cook on Manual or Pressure Cook at high pressure for 3 minutes.
21The vegetables should be tender when pierced with a fork after this short cook.
22Perform a quick pressure release by carefully turning the valve to Venting.
23Once the pressure is fully released, open the lid.
24If you prefer a thicker stew, select the Saute function, bring the liquid to a gentle simmer, and stir in the cornstarch slurry.
25Cook, stirring constantly, for 1 to 2 minutes until the broth has thickened to your liking.
26Taste and adjust seasoning with additional salt and pepper before serving.

🔧Equipment

6-quart or larger Instant Pot
Wooden spoon or spatula
Measuring cups and spoons
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 80mg🧂Sodium: 750mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: For the best flavor, choose well-marbled beef like chuck. Browning the meat in batches is crucial for developing a deep flavor. You can substitute the potatoes with parsnips or turnips for a different taste. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Instant Pot Beef Stew Works

This Instant Pot beef stew meat recipe is always a good idea for any occasion – whether you’re hosting friends over or just want a comforting meal after work. The best part?

It’s incredibly easy to store and reheat leftovers for up to 3 days in an airtight container in the fridge or freeze for up to 2 months. When reheating, simply add some more broth if needed and serve over mashed potatoes or egg noodles – yum!

❓ Frequently Asked Questions About Instant Pot Beef Stew

Q: What type of beef should I use for this recipe?

For this recipe, I recommend using beef stew meat – it’s usually labeled as such at your local grocery store. If you can’t find it, you can also use thinly sliced beef or even ground beef as substitutes.

Q: Can I use fresh herbs instead of dried herbs?

Sure thing! Fresh herbs will add an extra layer of flavor to your stew. Just be sure to chop them finely before adding them to the pot.

Q: How long does the stew take to cook?

The stew will take approximately 30 minutes to cook in the Instant Pot.

Q: Can I make this recipe in a slow cooker?

Yes! Simply brown the beef and cook the vegetables in a skillet before transferring everything to your slow cooker with the broth and spices.

Q: What if I don’t have an Instant Pot?

No worries! You can also make this recipe on your stovetop or in a Dutch oven by simmering it over low heat for 1-2 hours.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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