Instant Pot Beef Stew Recipe

Original Post: https://www.evolvingtable.com/instant-pot-beef-stew/

Bowls of pressure cooker stew are shown on the counter.

4.41 from 10 votes

Instant Pot Beef Stew Recipe

Save time with this Instant Pot Beef Stew, a classic comfort food made in under an hour. You'll find it so quick and easy to combine meat, potatoes, and carrots in a tomato-based sauce in a pressure cooker for the most filling and satisfying Fall dinner.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

1 ½ pounds beef stew meat lean
2 tablespoons oil avocado or olive oil
3 garlic cloves finely minced
3 cups beef broth regular sodium, divided
8 ounces tomato sauce canned
1 ¼ pounds red potatoes cut into ½-inch cubes
4 stalks celery cut into ¼-inch pieces
1 pound carrots cut into ½-inch pieces
1 small sweet onion finely diced
1 ½ - 2 teaspoons salt to taste
¾ teaspoon black pepper
1 teaspoon thyme dried
1 teaspoon rosemary dried
½ teaspoon sage ground
3 tablespoons cornstarch or tapioca starch
1 cup frozen peas
Parsley optional

Instructions

Set a 6-quart Instant Pot to the sauté function and add beef stew meat and butter or oil. Sauté for 3-4 minutes or until meat is lightly seared.
1 ½ pounds beef stew meat, 2 tablespoons oil
Add garlic and sauté for 1 minute.
3 garlic cloves
Pour 3 cups broth into pot and scrape the bottom to loosen up any bits of meat. Add all of the ingredients except for the remaining ½ cup broth, starch, and peas. Give the ingredients a good stir, place the lid and ensure the pressure release valve is set to sealed.
3 cups beef broth, 8 ounces tomato sauce, 1 ¼ pounds red potatoes, 4 stalks celery, 1 pound carrots, 1 small sweet onion, 1 ½ - 2 teaspoons salt, ¾ teaspoon black pepper, 1 teaspoon thyme, 1 teaspoon rosemary, ½ teaspoon sage
Set Instant Pot to High Pressure for 30 minutes. Once the timer goes off let the stew sit for 10 minutes before releasing the pressure release valve. (NPR 10 minutes.)
While stew is sitting, whisk together ½ cup broth that has been warmed up with 3 tablespoons starch to form a slurry that will help thicken the stew.
3 tablespoons cornstarch
Set the Instant Pot to the sauté function for 3-5 minutes and add in the slurry and the frozen peas. Sauté until your desired consistency is reached.
1 cup frozen peas
Serve with parsley, gluten-free bread, or crackers and enjoy!
Parsley

Video

Notes

Diet: If on a Whole30 diet, simply leave out the peas.
Storage: Seal in an airtight container and refrigerate for up to 4 days.
Freezing: Let the soup come to room temperature first, then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months.

Nutrition