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Instant Pot Beef Stew in a white bowl with spoon.
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Instant Pot Beef Stew

This Instant Pot Beef Stew is delicious, easy and made with beef and vegetables. Rich in flavor, this beef stew is pure comfort food!
Course Main Course
Cuisine American
Keyword Instant Pot beef stew
Prep Time 5 minutes
Cook Time 30 minutes
coming to pressure 10 minutes
Total Time 35 minutes
Servings 4 servings
Calories 432kcal
Author Anna

Ingredients

  • 2 tablespoons olive oil
  • 1.5 lbs beef stew meat
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 medium yellow onion
  • 2 cloves of garlic
  • 3 white mushrooms washed and sliced
  • 1 lb russet potatoes peeled and cut into large chunks
  • 3 carrots peeled and cut into chunks
  • 2 celery stalks diced
  • 1 cup Guinness stout beer or red wine optional
  • 3 cups beef stock
  • 1 tablespoon brown sugar
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  • Make sure the stainless steel insert is in your Instant Pot.
  • Prepare carrots and potatoes, by cutting them into large chunks. Dice celery, onion and slice mushrooms. Mince garlic. Season meat with salt and pepper.
  • Press “saute” setting on your Instant Pot. Wait 2 minutes, then add olive oil. Place stew meat in the Instant Pot. Let it brown for 4 to 5 minutes. Remove onto a plate.
  • To your Instant Pot, add diced onion, minced garlic and sliced mushrooms. Stir, trying to scrape the bits from searing the meat from the bottom of the pot. Saute veggies until the onions are almost translucent. Add 1/4 cup of beef stock and deglaze the bottom of the pot. Press "cancel/off" button.
  • Add potatoes, carrots, celery and meat back into the pot. Stir. Add Guinness stout beer (if using) and remaining beef stock. Add brown sugar and tomato paste. Stir everything together. Place bay leaf and fresh thyme on top.
  • Close lid, set valve to "sealing" position. Make sure the Instant Pot is set to cook on HIGH pressure. Press the "manual" or "pressure cook" button. Set timer to 30 minutes. It will take about 10 minutes for the IP to come to pressure.
  • For best results, let the Instant Pot release pressure naturally. If you are in a hurry, wait 7 to 10 minutes, then switch valve to "venting".
  • Whisk cornstarch with water.
  • Open the lid carefully away from your face. Add cornstarch mixture. Stir well.

Video

Notes

  1. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
  2. If not using stout beer or wine, use more beef stock.

Nutrition

Calories: 432kcal | Carbohydrates: 38g | Protein: 45g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 893mg | Potassium: 1793mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7940IU | Vitamin C: 16mg | Calcium: 98mg | Iron: 5.7mg