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overhead view of a bowl containing beef stew
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3.77 from 26 votes

Instant Pot Beef Stew Recipe

This Instant Pot beef stew recipe turns tough stew meat into fall apart tender bites in about 40 minutes total, a fraction of the hours it takes on the stovetop. It's built the classic way, with carrots, potatoes, and mushrooms simmered in a rich, thickened gravy, and there's no canned soup anywhere near it. I sear the meat first for real depth of flavor, then let the Instant Pot do the rest of the work. This is the stew I make when it's cold out and I don't have all afternoon to babysit a pot.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American, Irish dish
Keyword: baby potato, Beef, beef stew, carrots, Instant Pot Recipe, mushroom
Servings: 6 people
Author: Olivia Ribas

Ingredients

  • 2 pounds beef stew meat cut into bite-sized pieces
  • 1/4 cup arrowroot flour
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 2-3 cloves garlic minced
  • 1 medium onion finely chopped
  • 2 cups carrots cut into bite-sized pieces
  • 2 celery ribs chopped
  • 1 lb baby potatoes cut in half
  • 1 cup mushroom sliced
  • 1/4 cup tomato paste
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1 teaspoon Italian seasoning
  • 3 dried bay leaves
  • 1 tablespoon fresh parsley chopped, for garnishing
US Customary - Metric

Instructions

  • Place the beef in a large bowl. Add in the arrowroot flour, salt and pepper. Mix everything well and until beef is coated in the flour.
    A glass bowl filled with raw beef cubes coated in flour, ready to be transformed into a hearty Instant Pot Beef Stew, sits next to a wooden salt container and a white kitchen towel with blue stripes on a light countertop.
  • Set the instant pot to the sauté setting and add olive oil. Once pot is hot (about 2 minutes), add half of the beef cubes and sear until all the sides are golden brown. Set aside on a plate and repeat the process again until you sear all the meat*. Set aside all the meat.
    Chunks of raw beef with a light dusting of flour are in the bottom of a stainless steel pot, ready to be transformed into a hearty Instant Pot Beef Stew, next to a black-and-white checkered kitchen towel.
  • Add in the Instant Pot, minced garlic and sauté the garlic until fragrant. Add beef broth to loosen the pan of bits. Add the remaining ingredients, stir everything together and close the lid.
    Top-down view of Instant Pot Beef Stew featuring chunks of beef, mushrooms, carrots, celery, and onions simmering inside an Instant Pot, next to a white and blue checkered dish towel.
  • Set the instant pot to manual high pressure for 20 minutes. Once it’s finished, flip the toggle to do a quick release.
    A hand presses a button on the front panel of an Instant Pot pressure cooker, which displays the number 16 on its digital screen—perfectly set for preparing a hearty Instant Pot Beef Stew.
  • Remove the bay leaves and garnish with fresh parsley before servng.
    Two white bowls filled with hearty Instant Pot Beef Stew, brimming with tender chunks of beef, potatoes, and carrots, and garnished with chopped herbs. A small dish of herbs and a blue-and-white checkered cloth are nearby on a white surface.

Video

Notes

To store: You can tightly wrap the beef stew, once cooled, and store it in the fridge for up to 4 days.
To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave or on the stovetop.
To freeze: Tightly wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1/6 | Calories: 345kcal | Carbohydrates: 29g | Protein: 38g | Fat: 11g | Cholesterol: 97mg | Sodium: 1329mg | Potassium: 1089mg | Fiber: 4g | Sugar: 6g