Instant Pot Beef Stew - No stirring the pot or waiting all day to enjoy a big bowl of comforting beef stew. The Instant Pot makes whipping up a batch hearty beef stew super easy and so much quicker! {Healthy, Under 300 cal/serving}
All of the things you love about beef stew, like tender pieces of beef in a rich gravy with loads of healthy veggies but in a fraction of the time! Don’t worry, if you love the smells of this hearty meal cooking...your house will still smell amazing as this Instant Pot Beef Stew cooks to perfection in the Instant Pot.
How to Make Instant Pot Beef Stew
- Set Instant Pot to SAUTE mode (medium heat). Add olive oil. Sear beef on each side until browned (about 1-2 min each side) working in batches if necessary. Add beef back to Instant Pot if necessary.
- Add broth, onion, carrots, celery, garlic, tomato paste, Worcestershire sauce, paprika, oregano, cumin, potatoes and salt and pepper to taste. Set vent to SEALING. Set Instant Pot to MANUAL/PRESSURE COOK, high pressure, for 35 minutes. When cooking cycle is complete let pressure NATURALLY RELEASE for 10 minutes and then do QUICK RELEASE .
- In a small bowl combine cornstarch and 3 tablespoon cold water. Stir cornstarch mixture into stew and add frozen peas and corn. Set Instant Pot to SAUTE (medium heat) and continue cooking until stew becomes thickened and peas and corn are cooked through (about 3-4 minutes).
- Serve and garnish with chopped parsley, if desired.
Recipe Notes:
Brown the Meat -Don’t skip this step!
Searing the beef for 1-2 minutes on each side is well worth the extra few minutes of prep time! It allows the beef to start to caramelize and develop more complex and deep flavors. Your stew will be extra flavorful!
Time Saving Tips
To keep prep time to a minimum consider using pre-cut produce ( like carrots, celery and onions) or using frozen mixed vegetables. No need to thaw any frozen vegetables just use the frozen vegetables in place of fresh veggies.
You can also look for pre-cut stew meat at the grocery store or cut up the meat ahead of time and store in the refrigerator.
Instant Pot Beef Stew
Ingredients
- 2 teaspoon olive oil
- 2 lbs beef stew meat trimmed and cut into bite sized pieces
- 3 cups low sodium beef broth
- 1 small onion diced
- 3 large carrots peeled and sliced
- 2 ribs celery sliced
- 2-3 cloves garlic minced
- 3 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano or dried parsley
- 1 teaspoon cumin
- 10 small baby potatoes red or white cut in half (about 2 cups)
- Salt and pepper to taste
- 3 tablespoon cornstarch or arrowroot starch
- 3 tablespoon cold water
- 1 cup frozen peas or green beans
- 1 cup frozen corn
- Fresh parsley for garnish (optional)
Instructions
- Set Instant Pot to SAUTE mode (medium heat). Add olive oil. Sear beef on each side until browned (about 1-2 min each side) working in batches if necessary. Add beef back to Instant Pot if necessary.
- Add broth, onion, carrots, celery, garlic, tomato paste, Worcestershire sauce, paprika, oregano, cumin, potatoes and salt and pepper to taste. Set vent to SEALING. Set Instant Pot to MANUAL/PRESSURE COOK, high pressure, for 35 minutes. When cooking cycle is complete let pressure NATURALLY RELEASE for 10 minutes and then do QUICK RELEASE
- In a small bowl combine cornstarch and 3 tablespoon cold water. Stir cornstarch mixture into stew and add frozen peas and corn. Set Instant Pot to SAUTE (medium heat) and continue cooking until stew becomes thickened and peas and corn are cooked through (about 3-4 minutes).
- Serve and garnish with chopped parsley, if desired.
Nutrition
* Recipe adapted from Beef Stew by Damn Delicious
QAngie
Hi Loved the stew, just wanted to know how much tomato paste you used. As it is not listed in the ingredients, but is in the recipe. Thanks
Susan
Angie..oh thanks for catching my over site! I updated the recipe ingredient list so it now shows the 3 Tbsp of tomato paste. Glad you enjoyed it and thanks again for letting me know the amount was missing!