Nothing says fall like the warm and delicious comfort foods we all know and love. I am not a fan of summer or hot weather in general, so nearing the colder months makes me so happy! This instant pot beef stew is one of my go-to recipes when I want something to warm the soul!
For dessert, this Caramel Apple Bread Pudding goes perfectly with stew!
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Instant Pot Beef Stew
I’m sure you are thinking that beef stew is typically something that is made in a slow cooker, but there’s no reason it can’t be made on the stovetop or even better, in your instant pot.
While I love all things crockpot, I am away from the house for a LOT of the day. Some days I leave before 6 am and don’t get to serve dinner until 7 or later.
In my opinion, 12-13 hours of slow cooking just seems so excessive for some recipes. But, waiting 4 or 5 hours for it to cook AFTER we are home for the day isn’t feasible either.
Instant pot Stew
Enter, the instant pot edition of the classic beef stew! If
you haven’t jumped on the pressure cooker bandwagon, this instant pot beef stew recipe might convince you to give it a try. This is the instant pot I have and I have zero regrets!
There are plenty of other great instant pot stew recipes you can try too! This Instant Pot Vegetable Stew, for example, is an all-around classic!
How Do You Make Beef Stew Meat Tender?
I was a skeptic at first but aside from just this instant pot beef stew recipe, there are literally hundreds of things I can make in my instant pot that save me hours and hours each week!
The normal rule is that tough cuts of meat need to cook low and slow, hence the typical slow cooker method.
Pressure cookers have completely blown that methodology out of the water. When you seal your instant pot, no moisture escapes. Every bit of moisture is locked into your dish, making it mouthwatering and tender as can be!
Tips for Instant Pot Beef Stew
- Sear the meat before cooking. This adds the most flavor and seals the moisture into the meat!
- Don’t skip the deglazing step. It is so important to utilize the beef broth to deglaze the pot in order to not burn the bottom of your instant pot AND to add a rich flavor to the dish overall!
- 1 tbsp canola oil
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried parsley flakes
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 pound baby carrots
- 6 medium potatoes, cut into bite-sized pieces
- 2 tbsp cornstarch mixed with 2 tbsp cold wat
- Set the Instant Pot to saute mode and add canola oil. When the pot has heated, add stew meat and stir to brown all sides. Season with salt, pepper, and dried parsley.
- After the meat has begun to brown, add the onion. Cook for two minutes more, then add the garlic.
- When the meat is browned, turn off the instant pot and remove the meat.
- Add one cup of beef broth and deglaze the pot by scraping the
bottom of the pan with a wooden spatula to remove stuck-on pieces of meat and onion.
- Add the remaining beef broth, carrots, potatoes, and meat to
the pot and stir to combine.
- Place the lid on the Instant Pot and seal. Set the Pot to the stew setting or to pressure cook for 35 minutes.
- When the time is up, do a quick release and remove the lid
from the Instant Pot. Add the cornstarch and water mixture and stir to combine.
- Set the Instant Pot to saute mode and allow the stew to simmer for five minutes, stirring occasionally, to thicken the liquid before serving.