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Instant Pot Homemade Beef Stew Recipes

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Slow Cooker Beef Stew (Homemade) + Recipe Video
Slow Cooker Beef Stew (Homemade) + Recipe Video from bestrecipepicks.com

Description

Nothing beats a comforting, homemade beef stew when the weather is cold. This Instant Pot version of the classic dish will be ready in no time and with minimal effort. Succulent chunks of beef, potatoes, and carrots simmer in a rich, flavorful stock, making this Instant Pot beef stew recipe a definite crowd-pleaser. Enjoy it with a side of creamy mashed potatoes or crusty bread.

Prep Time

This Instant Pot beef stew is a great time-saver, since it’s ready in a fraction of the time it would take to make it in a slow cooker or on the stovetop. It takes about 10 minutes to prep the ingredients, plus about 15 minutes for the Instant Pot to come up to pressure.

Cook Time

Once the Instant Pot is up to pressure, the beef stew will cook for about 20 minutes. After that, you’ll need to let it natural release for about 10 minutes. You can then open the valve and serve the stew.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound stew beef, cut into 1-inch cubes
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 2 cups beef stock
  • 1 bay leaf
  • 2 large carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Set the Instant Pot to “saute” and add the olive oil. Once the oil is hot, add the beef cubes and cook for about 5 minutes, stirring occasionally.
  2. Add the onion and garlic and cook for another 3 minutes.
  3. Stir in the tomato paste, flour, thyme, smoked paprika, and Worcestershire sauce and cook for another minute, stirring constantly.
  4. Pour in the beef stock and add the bay leaf. Stir to combine.
  5. Lock the lid and set the Instant Pot to “Manual” for 15 minutes at high pressure.
  6. When the timer is done, let the pressure release naturally for 10 minutes, then open the valve to release the remaining pressure.
  7. Stir in the carrots and potatoes and lock the lid again. Set the Instant Pot to “Manual” for 5 minutes at high pressure.
  8. When the timer is done, let the pressure release naturally for 10 minutes, then open the valve to release the remaining pressure.
  9. Remove the lid, stir the stew, and adjust the seasoning if needed.
  10. Garnish with chopped fresh parsley and serve.

Equipment

  • Cutting board
  • Knife
  • Instant Pot
  • Measuring spoons
  • Wooden spoon

Notes

Be sure to use a good quality beef stock for the best flavor. You can use beef broth instead, but the beef stew won’t be as rich and flavorful.

Nutrition: Per Serving

  • Calories: 495
  • Total Fat: 19g
  • Saturated Fat: 6g
  • Cholesterol: 108mg
  • Sodium: 751mg
  • Carbohydrates: 32g
  • Fiber: 6g
  • Sugar: 5g
  • Protein: 42g

Recipe Tips

This Instant Pot beef stew is a great way to use up leftover vegetables. Feel free to add in any other vegetables you have on hand, such as mushrooms or bell peppers. If you like your stew to have a bit of heat, add in a pinch of cayenne pepper or a chopped jalapeno pepper.

If you’d like to add some extra flavor to the stew, try adding in a tablespoon of Worcestershire sauce or a teaspoon of honey. You can also stir in some freshly chopped herbs, such as parsley, thyme, or rosemary, for an extra kick.

This beef stew is also great served over creamy mashed potatoes. For a heartier meal, serve it with a side of crusty bread.


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