While checking the sale flyers for my grocery stores last week I noticed that Whole Foods had beef stew meat on sale for $3.99/lb. and I was ALL OVER that. I was finally able to swing by yesterday, the last day of the sale, and pick up some of the beef, along with all the other ingredients to make this amazing Instant Pot Beef Stew.
Why Use an Instant Pot?
My Slow Cooker Rosemary Garlic Beef Stew is pretty hard to beat, but I wanted to try making a stew in my Instant Pot because A) it’s a lot faster and B) I can do all the steps, including browning the beef, in one pot which means a lot less dishes to clean. YAY!
Do I HAVE to Use an Instant Pot for this Beef Stew?
Ever since the Instant Pot took the cooking world by storm there have been several other multi-cookers to hit the market. You don’t have to use an Instant Pot for this. You can use any other cooker that has both a sauté and a pressure cooking feature, or just use a plain old pressure cooker and do the browning through deglazing steps in a skillet before transferring everything to the pressure cooker.
OR if you don’t have a pressure cooker, you can use a slow cooker just as I did for my Slow Cooker Rosemary Garlic Beef Stew.
Flavor Profile
This recipe starts similarly to the Rosemary Garlic Beef Stew, but I played around with the vegetable mix, using less potatoes and adding in mushrooms and pearl onions. I also skipped the Dijon and added just a little tomato paste for a more traditional beef stew flavor. This Instant Pot Beef Stew turned out so tender and amazing that my boyfriend said, “Is this healthy? Because I could this every day.” Noted! :)
Instant Pot Beef Stew
Servings 6 (10 cups total)Ingredients
- 1 lb beef stew meat (cubed) ($3.99)
- Salt and pepper ($0.05)
- 2 Tbsp flour ($0.02)
- 2 Tbsp butter ($0.22)
- 2 cups beef broth* ($0.26)
- 1 Tbsp Worcestershire sauce ($0.06)
- 1 Tbsp soy sauce ($0.10)
- 1/2 Tbsp brown sugar ($0.02)
- 2 cloves garlic, minced ($0.16)
- 2 Tbsp tomato paste ($0.13)
- 1 tsp dried rosemary ($0.10)
- 1 tsp dried thyme ($0.10)
- 14 oz bag frozen pearl onions ($2.97)
- 8 oz mushrooms ($1.90)
- 1 lb carrots ($0.99)
- 0.75 lb potatoes ($0.84)
Instructions
- Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat.
- Place the butter in the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat. Brown the meat on all sides. Don’t stir too often as this will prevent the meat from achieving a nice brown, crispy exterior. The flour may coat the bottom of the pot and that is okay, just don’t let it burn.
- Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot. Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
- Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, peel if desired, then chop into one-inch cubes. Add the pearl onions (no need to thaw), mushrooms, carrots, and potatoes to the Instant Pot. Give all the ingredients in the pot a good stir.
- Close the lid on the Instant Pot and close the steam valve. Press the “meat/stew” button, or set the cooker to 35 minutes of high pressure. After 35 minutes of high pressure, allow the cooker to naturally cool and release pressure.
- Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed. Serve hot with crusty bread.
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Notes
Nutrition
Love Instant Pot Recipes? Check out my Pressure Cooker Chicken and Rice!
How to Make Beef Stew in an Instant Pot – Step by Step Photos
Place one pound of stew meat in a bowl and season with a pinch of salt and pepper. Add 2 Tbsp flour and stir until the meat is coated in the flour.
Add 2 Tbsp butter to the Instant Pot and turn on the sauté function. Heat the butter until it is melted and sizzling, then add the stew meat (and any leftover flour from the bowl). Brown the meat on all sides. Be sure not to stir the meat too often because this can prevent it from forming a nice brown crust. You do not need to cook the beef pieces completely through at this point. Just get a nice brown color on the outside.
Add 2 cups beef broth and stir to dissolve all of the browned bits from the bottom of the pot. Once everything is dissolved off the bottom, add 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce, 1/2 Tbsp brown sugar, 2 cloves of minced garlic, 2 Tbsp tomato paste, 1 tsp dried rosemary, and 1 tsp dried thyme.
Wash and quarter the mushrooms. Peel and slice the carrots into one-inch sections. Wash the potatoes well, then cut into one-inch cubes. Add the frozen pearl onions, mushrooms, carrots, and potatoes to the pot. I totally forgot to get a photo of the pearl onions for anyone who is unfamiliar, but here is a link to the pearl onions that I bought. They are small, sweet onions about the size of large grapes. Give everything a brief stir to combine.
Close the lid on the Instant Pot, close the steam valve, then press the “meat/stew” button. This will set the cooker to 35 minutes of high pressure. It takes about 10-15 minutes to get up to pressure, then natural pressure release will take another 15 minutes or so. (Yes, I did paint that “5” on this photo because apparently the numbers on the display flicker at a speed faster than our eyes can see, but slower than my camera shutter. :P )
After the pressure naturally releases, open the steam valve then carefully open the lid. This is what you’ll see. Give it a good stir.
And then it will look more like beef stew! It may seem a bit watery at first, but as the temperature comes down from “molten” to just “really hot” it will thicken a bit. It’s always a good idea to give the stew a final taste and adjust the salt if needed.
And that’s how easy it is to make Instant Pot Beef Stew (or any other multi-cooker beef stew). I highly recommend a good crusty bread to go along with it. I added a touch of parsley for color, but the flavor of the stew is just fine on its own.
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I love this recipe, but who can do all of the prep/chopping in 15 minutes! I need to speed things up, but would probably cut off a finger!
We love this stew recipe! It’s so easy and a household favorite. I like to add fresh herbs when I can. I usually use just a few pinches of sugar. We don’t add the mushrooms and sometimes add a little more broth to make it more soup like. I love serving it with crusty Dutch oven bread.
I remember my dad made your recipe for this a few years ago and everyone loved it! Now being vegetarian, what do you suggest I sub in for the beef? Thanks!
Our Vegan Lentil Stew is the closest thing we have to a vegetarian version of this recipe. The biggest difference is that it is a stovetop recipe rather than one for an instant pot. And since we haven’t tested this other recipe in an instant pot, I hesitate to give you any specific suggestions that may not be successful. I hope that helps! ~ Marion :)
Vegan Lentil Stew: https://www.budgetbytes.com/vegan-winter-lentil-stew/
I have this in my meal plan, but haven’t made it yet. It looks amazing! My question is, how do the veggies not turn to mush with that long of a cook time? I have yet to find an IP recipe where the carrots and potatoes stay in tact and don’t just dissolve. :)
Hi, Julie! The trick is making sure the veggies are cut into larger pieces. Beth suggests a 1″ thickness on both the carrots and the potatoes, which is larger than what you would do for a stovetop beef stew. Since we tested this recipe, it should also be successful for you as written. But if you are still not convinced or think your machine may cook a little hotter/faster than ours, you could reduce the cooking time by 10 minutes, check for your desired doneness, and if needed, cook again for just 5 minutes. (This will help account for the time the stew will continue cooking while the pot is re-pressurizing and an additional natural release.) ~Marion :)
Awesome! I added a little paprika to the beef and 1 cup of red wine to the soup base. It’s a keeper!