Instant pot recipes make getting dinner on the table a cinch!
This beef stew is a classic recipe…just like Grandma’s!
But now, you can make it in half the time!
My pet peeve about beef stew is sometimes cooks don’t let their beef get tender enough.
Unless I’m on a deserted island with little food to eat, I won’t touch a bowl of beef stew if the meat isn’t tender.
Plus, it needs to be packed with flavor…not bland.
Add some homemade cornbread and it’s one of the heartiest, homecooked meals a Southerner could hope for! 🙂
Instant Pot Beef Stew Uses Simple Ingredients
Beef Stew Meat
You can buy “beef stew meat” or cut up a beef roast into cubes.
Either way works great!
You can change things up with one sweet potato and two potatoes.
Or add cooked, white rice at the end if you don’t have any potatoes on hand.
You can totally use regular carrots and dice them.
Baby carrots just save prep time!
Peel and dice these for even distribution throughout the beef stew.
Using Beef broth instead of water gives beef stew a richer, meatier flavor!
If you want a more brown look and taste to your gravy, feel free to omit this ingredient.
But try it at least once to see which version you prefer!
Please use fresh garlic, bot the powdered stuff!
If you don’t have this on hand, simple use a mix of oregano and parsley!
Salt and Pepper
We prefer himalayan sea salt and fresh cracked pepper.
This thickens up your gravy.
Add more to have a thicker gravy and use less to have more of a soupy broth.
Optional: Onion Soup Mix
I normally toss an enveloped into almost every soup I make! I use beefy onion and onion.
Whichever I have in my kitchen pantry.
Can you Freeze Instant Pot Beef Stew?
Make beef stew recipe per the instructions.
Then, allow beef stew to cool.
Once fully cooled, store in a freezer-friendly container.
For soups, we recommend freezing in two, one gallon ziplock bags.
Place cooled soup into ziplock bags, then place bag on cookie sheet and place in freezer.
Once soup is slightly frozen, you can store as normal in freezer and remove the cookie sheet.
Recipe is below!
- 1½ lbs. beef stew meat
- 3 medium russet potatoes
- 4 c. baby carrots
- ½ yellow onion, diced
- 3 ½ c. beef broth
- 1 tbsp. oil
- 3 tbsp. tomato paste
- 2 tbsp. minced garlic
- 1 tbsp. Italian seasoning
- 1 tsp. pepper
- 1 tsp. salt
- 2 tbsp. cornstarch
- 1 envelope onion soup mix (optional)
- Set the Instant Pot to SAUTÉ and add the oil.
- Once oil is hot add the meat. Sauté for 5 minutes to brown the outside of the meat.
- Add the minced garlic and diced onion. Sauté for 3 minutes.
- Add the broth to deglaze the Instant Pot liner and then add the cubed potatoes, carrots, tomato paste, and spices. Close the lid and seal the pressure valve. Cook on high for 30 minutes.
- Manually release pressure when finished.
- Mix cornstarch with 2 teaspoons water to create a slurry. Stir slurry into the stew to thicken.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 84mgSodium: 870mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 31g