Instant Pot Beef Stew

5 from 2 votes

Making Instant Pot Beef Stew is quick and easy in a multi-cooker. Add potatoes, carrots and peas to make it hearty and flavorful.

Servings: servings

Prep Time: 10

Cook Time: 35

Total Time: 45

Ingredients

1 pound beef, cut into 1-inch chunks
1 medium yellow onion
3 medium russet potatoes
1 cup carrots, chopped
2 cups beef broth
15 ounces crushed tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1 teaspoon sweet paprika
1 teaspoon parsley
2 tablespoons Worcestershire Sauce
2 tablespoons red wine vinegar
2/3 cup peas, frozen
2 tablespoon cornstarch, optional
salt and black pepper to taste

Instructions

Heat the Instant Pot by setting it to "saute'"SAUTE". Add chunks of beef and onions. Cook until no longer pink, stirring occasionally, about 5 minutes.
Add remaining ingredients, except cornstarch, and stir. Cover with lid and set Instant Pot to "SOUP/STEW" setting. Press start and pressure cook for 30 minutes.
Allow steam to escape and open the lid. Make a slurry with 2 tablespoon cornstarch and 1/4 cup water. Add to the stew and stir to thicken. Salt and pepper the stew to taste. Serve Instant Pot Beef Stew with cornbread and butter. Recipe makes 4 servings.

Equipment

1 Instant Pot/multi-cooker

Notes

Tips on making Instant Pot Beef Stew:

Use beef broth in this recipe instead of water. It gives the stew added flavor since you are cooking it in only 35 minutes.

Cut the vegetables and beef into one inch chunks, making them uniform in size. This allows them to cook evenly and completely, but still hold their shape.

Adding Worcestershire sauce and the red wine vinegar gives the stew a tangy flavor that is savory and delicious.

Nutrition

Calories: 533kcalCarbohydrates: 53gProtein: 28gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 870mgPotassium: 1720mgFiber: 8gSugar: 12gVitamin A: 6147IUVitamin C: 35mgCalcium: 129mgIron: 7mg