Cozy up with this Instant Pot Beef Stew recipe! Packed with tender beef, hearty vegetables, and rich flavors, it’s the perfect easy and comforting dinner for busy weeknights or chilly nights.
One of my favorite meals as a kid was my mom’s beef stew recipe. Growing up in Buffalo, NY, having a warm bowl of this stew after playing outside in the snow was truly the best and one of my favorite food memories from my childhood.
Mom got her recipe straight from a red and white checkered cookbook, and her version simmered on the stovetop for hours to get those tender chunks of stew beef. My version is pretty similar to her’s except I like to use my Instant Pot (any electric pressure cooker will do) to save on time – esp during the work week.
If you love cozy Instant Pot meal ideas, make this easy pork ragu or minestrone soup next.
beef stew ingredients
If you enjoy cozy, hearty, and healthy recipes that everyone will love, then this Beef Stew is the best thing to cook in an Instant Pot!
I like to use beef stew meat (beef tips), but a more budget conscious cut is a beef chuck roast that you can cube yourself. You will need a roast that is about 1lb if you go that route.
- beef stew meat: you can also use a chuck roast and cube the meat yourself.
- salt and pepper: to season the beef.
- avocado oil: to brown meat.
- beef broth: to deglaze and steam in the electric pressure cooker.
- yellow onion: aromatic and flavorful.
- red potatoes: peeled and cubed – can also use Russet potatoes
- carrots.
- celery.
- tomato juice: such as V8.
- garlic: fresh.
- spices: thyme, basil, salt and pepper.
- tapioca starch: to help thicken this stew. Can also use arrowroot powder, cornstarch or flour
how to make in the Instant Pot
- Brown the beef. To your instant pot/electric pressure cooker, add oil and turn on the sauté function. Allow pot to heat (will indicate “hot” when ready). Season beef with salt and pepper. Once hot, add beef (may need to do this in batches) and saute until all sides are browned.
- Deglaze the pot. Add beef broth to deglaze the bottom of the pot for 3 minutes; stir and scrape the bottom to remove any browned beef bits. These bits add loads of extra flavor. Don’t skip this step!
- Stew for 30 minutes. Add the potatoes, carrots, celery, tomato juice, garlic and spices. Make sure that the release valve is in the sealing position. Place the lid on the Instant Pot, turn and lock the lid. Using the stew/meat setting, set timer for 30 minutes. then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Thicken beef stew. Mix together tapioca starch and cold water in a small bowl to create slurry. With the sauté function on and while stirring, slowly pour the slurry into the beef stew, stirring, until the sauce has thickened, about 2 minutes.
SUCCESS TIPS FOR INSTANT POT BEEF STEW
- Sear the meat first. This is a small, extra step so your beef doesn’t dry out, and it will add so much flavor to your stew.
- Deglaze. Using broth, make sure to get all of those flavorful beef bits up to add into the stew.
- Size matters. To avoid mushy veggies, I suggest cutting the potatoes and carrots roughly into larger pieces. They will cook better with the beef and hold their form.
- Natural release. This helps to slow the cooking process down without abruptly stopping it so the meat can slowly rest in the broth and avoid dry-out. Plus, it is best to natural release when using your electric pressure cooker when you’re cooking with hot liquids.
Can I make this recipe in a slow-cooker
If you would rather make my version in a slow-cooker, you absolutely can. I would still recommend to sear the beef tips first for better flavor, then cook on low for 7-8 hours or high for 4-5 hours.
And then try making slow-cooker chicken stew for your next comfort stew after this one!
storage tips
- To Store. Refrigerate beef stew in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers in a large saucepan or Dutch oven on the stovetop over medium-low heat until warm.
- To Freeze. You can freeze beef stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop.
what to serve with stew beef
As-is, this recipe is a complete meal, but here are some side ideas to help stretch this meal out:
tender beef stew in the instant pot
Ingredients
- 1 lb beef stew meat - you can also use a chuck roast, fat trimmed, cut into 1-to-2inch chunks
- 2 tablespoons avocado oil - or olive oil
- 1 tablespoon sea salt
- 1 tablespoon pepper
- 1 cup beef broth - or stock, or bone broth
- 1/2 cup chopped yellow onion
- 2 1/2 cups red potatoes, peeled and cubed - can also use Russet potatoes
- 2 cups carrots, peeled and roughly chopped
- 1 cup sliced celery, roughly chopped
- 3 cups tomato juice - such as V8
- 2 cloves garlic, minced
- 1 teaspoon dried basil spice
- 1 teaspoon dried thyme
- 2 tablespoons tapioca starch or arrowroot powder - can use cornstarch or flour if not on whole30/not gluten-free
- 2 tablespoons water
Instructions
Instant Pot
- To your instant pot/electric pressure cooker, add oil and turn on the saute function. Allow pot to heat (will indicate "hot" when ready).
- Season beef with salt and pepper. Once hot, add beef (may need to do this in batches) and sauté until all sides are browned.
- Add beef broth to deglaze the bottom of the pot for 3 minutes; stir and scrape the bottom to remove any browned beef bits.
- Add the potatoes, onions, carrots, celery, tomato juice, garlic and spices – stir to combine. Make sure that the release valve is in the sealing position. Place the lid on the Instant Pot, turn and lock the lid.
- Using the stew/meat setting, set timer for 30 minutes. then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Mix together tapioca starch and water in a small bowl to create slurry. With the sauté function on and while stirring, slowly pour the slurry into the beef stew, stirring, until the sauce has thickened, about 2 minutes. Serve and enjoy.
Slow-Cooker
- Place a large, deep Dutch oven over medium-high heat. Add oil. Season beef with salt and pepper. Once hot, add beef (may need to do this in batches) and saute until all sides are browned. Transfer to a slow-cooker.
- Add beef broth to deglaze the bottom of the Dutch oven pot for 3 minutes; stir and scrape the bottom to remove any browned beef bits. Transfer to slow-cooker and pour over beef tips.
- Add the potatoes, onions, carrots, celery, tomato juice, garlic and spices – stir to combine. Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
- Mix together tapioca starch and water in a small bowl to create slurry. Stir into the stew a little bit at a time to thicken and gently stir to combine. Cover and cook 10 minutes, until beef stew has thickened.
Notes
- To Store. Refrigerate beef stew in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers in a large saucepan or Dutch oven on the stovetop over medium-low heat.
- To Freeze. Freeze beef stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop.
Nutrition
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This is just the dinner I need! It’s so cold here! This looks so cozy and delicious!
This will quickly become a favorite in my house!
Looks like a new favorite in my house!
What a clever use of V8!! Great idea!
Beef stew is one of my absolute favorite meals! Yum!