Instant Pot Beef Stew

A bowl of beef stew in front of an instant pot.

Tender cubes of beef, carrots and potatoes are cooked in a savory and hearty broth. This Instant Pot recipe is a twist on a classic comfort food that cuts the cooking time but keeps all of the flavor!

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Prep: 5

Cook: 40

Total: 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 363kcal

Ingredients

¼ cup vegetable oil
1 ½ pounds beef stew meat or sirloin steak, cubed
2 Tablespoons Lawry's seasoning salt
¾ teaspoon dried thyme
½ teaspoon black pepper
2 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
2 cups beef broth
1 cup water
1 large onion, quartered
4 Yukon gold potatoes, washed and quartered
2 large carrots, peeled and chopped

Instructions

In a small bowl, combine seasoning (Lawry’s seasoning salt, thyme, pepper); sprinkle evenly over beef stew meat, toss to coat the pieces.
Using your Instant Pot sauté function, add the vegetable oil. When hot, brown the seasoned beef stew meat for 2 minutes. Turn the meat over and cook an additional 2 minutes. Remove the browned meat to a bowl and set aside.
Turn the sauté function off; carefully pour the beef broth and water into the Instant Pot insert. Add the tomato paste and stir to combine; add the quartered onion pieces and the browned stew meat.
Place lid on the Instant Pot and cook on Manual Mode. Use the HIGH pressure button for 20 minutes. Let it natural release for 10 minutes, then use the quick release.
Add the chopped potatoes and carrots, stir and place the lid back on. Cook on Manual Mode, using the HIGH pressure button for 12 additional minutes.

Notes

Instead of pre-bought stew meat, you can purchase a beef roast and cut the meat into 1-inch cubes. The best roast choice to purchase would be a chuck roast, followed by a bottom round roast. It’s perfectly fine to buy the cheaper cut of meat here.
If you prefer to use this recipe in a Slow Cooker, brown the seasoned meat in a skillet on the stovetop, for the same amount of time. Follow the recipe directions replacing the Instant Pot for the Slow Cooker. Cook on LOW for 8 to 8 ½ hours, or until potatoes are tender.
If you prefer a thicker gravy, you can make a slurry: in a small bowl add equal amounts of cornstarch and cold water: 1 Tablespoon cornstarch + 1 Tablespoon cold water; whisk till smooth, and absolutely no lumps. Add into the liquid and cook just a few minutes to thicken using the saute function of the Instant Pot.

To store: Store leftovers in a covered container, in the refrigerator, for up to 3 days.
To reheat: Place serving in a pan and reheat on the stove until warm throughout. You can also microwave individual servings in a microwave safe bowl until uniformly heated.

Nutrition

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