Delicous And Easy Instant Pot Beef Stew Recipe Ideas

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Dinner doesn’t have to be complicated, and with the help of your Instant Pot, you can whip up a comforting and flavorful beef stew in a fraction of the time it takes on the stovetop. This versatile dish is perfect for a cozy night in, and the possibilities for customization are endless.

This guide will provide you with a basic beef stew recipe for the Instant Pot, along with some creative flavor variations to inspire your inner chef.

Instant Pot Beef Stew
Instant Pot Beef Stew


1 tablespoon olive oil

  • 1 pound beef stew meat (cut into 1-inch cubes)
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • Salt and freshly ground black pepper, to taste
  • Optional thickener: 1 tablespoon cornstarch mixed with 2 tablespoons water (for a thicker stew)

  • Directions:

    1. Heat the oil: Set your Instant Pot to the “Sauté” function and add the olive oil. Let it heat up for about 30 seconds.

    2. Brown the beef: Add the beef stew meat to the hot oil and sear it in batches until browned on all sides. This step adds depth of flavor to the stew.

    3. Sauté the vegetables: Once the beef is browned, remove it from the pot and set it aside. Add the chopped onion, carrots, and celery to the pot and sauté for about 5 minutes, or until softened.

    4. Deglaze the pot: Add the garlic and tomato paste to the pot and cook for an additional minute, stirring constantly to scrape up any browned bits from the bottom.

    5. Add the remaining ingredients: Pour in the diced tomatoes, beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.

    6. Return the beef: Stir the browned beef back into the pot, making sure it’s submerged in the liquid.

    7. Pressure cook: Close the lid of your Instant Pot and ensure the pressure valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to 60 minutes on high pressure.

    8. Natural release: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. After 10 minutes, carefully release any remaining pressure manually using the pressure release valve.

    9. Thicken (optional): If you prefer a thicker stew, whisk together the cornstarch and water in a small bowl. Add this slurry to the pot and stir it in. Bring the stew to a simmer for a few minutes, or until thickened to your desired consistency.

    10. Serve: Ladle the hot beef stew into bowls and enjoy it with your favorite sides, such as mashed potatoes, crusty bread, or rice.

    Nutrition Facts (per serving):

    Note: This is an approximate nutritional estimate based on the ingredients listed. Values may vary depending on the specific brands and cuts of ingredients used.

    Calories: 450-500

  • Fat: 20-25g
  • Saturated Fat: 8-10g
  • Cholesterol: 70mg
  • Sodium: 600-700mg
  • Carbohydrates: 30-35g
  • Fiber: 5-7g
  • Protein: 35-40g

  • Conclusion

    The beauty of this Instant Pot beef stew recipe lies in its versatility. Feel free to experiment with different vegetables, herbs, and spices to create your own unique flavor combinations.

    Here are some additional tips for making a fantastic Instant Pot beef stew:

    Use a good quality beef cut for stewing, such as chuck roast or rump roast.

  • You can substitute other types of protein, such as chicken, pork, or even lamb, in this recipe.
  • Don’t be afraid to adjust the level of spice to your liking. Add a pinch of red pepper flakes for a touch of heat.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

  • FAQs:

    1. Can I use frozen vegetables in this recipe?