Instant Pot Beef Stew (Homemade Pressure Cooker) makes the perfect comforting dish on a cold day. Best of all, this one pot meal is full of tender meat with carrots, potatoes, sweet potatoes and celery. Plus recipe video.
To me, nothing screams comfort more than a big pot of soup or stew. My mom used to make a big batch of homemade beef stew for us on the weekends as soon as the weather got cooler.
It was the ultimate cold weather food and we’d always go for seconds and thirds throughout the day.
It’s still one of my favorite lazy Sunday meals I make for my own family now. I already have a classic stovetop and slow cooker version and now that I have an Instant Pot, I couldn’t wait to try making my some classics like rice, pasta, chicken, hard boiled eggs, soup and this stew in it.
The great thing about soups and stews is that you can customize them by adding whatever vegetables you prefer or have on hand.
Make ahead and meal prep tips for this Instant Pot Beef Stew (Homemade)
- chop the carrots and celery the day before and add them to a zip-top freezer bag in the fridge
- peel and chop the potatoes and onions and store them in a zip-top freezer bag in the freezer. This prevents the potatoes from changing color and the onions from spreading odours in the fridge.
- cut the beef into chunks and place in zip-top freezer bags. Store in the fridge.
On those days you are pressed for time, you are totally free to skip the browning if you’d prefer an easy dump and go recipe.
This Instant Pot Beef Stew recipe makes a big batch with enough for lots of leftovers. In fact, I think I love the flavors even more the next day. All those thick rich and deep flavors get a chance to build even more overnight.
So delicious and the perfect meal for busy weeknights or a cozy Sunday dinner.
Watch the video and see how easy this stovetop version is to make.
Instant Pot Beef Stew (Pressure Cooker) + Recipe Video
- 1 1/2 - 2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks
- 1 -2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 1/2 teaspoons Italian seasoning, divided
- 1/3 cup flour (use gluten free flour or arrowroot starch if needed)
- cooking oil
- 1 medium onion, cut into large chunks
- 3-4 cloves garlic, minced
- 6 tablespoons tomato paste
- 2 tablespoons balsamic vinegar or red wine
- 4 medium Russet potatoes, peeled and chopped into 1 inch chunks
- 1 large sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)
- 3 medium carrots, peeled and cut into slices
- 2 ribs celery, chopped
- 1/2 star anise (optional but adds SO much flavor - found in the International section or spice aisle)
- 1-2 teaspoons Worcestershire sauce
- 1 bay leaf
- 4 cups beef broth, homemade or low sodium
- water as needed to cover the vegetables
- 1-2 tablespoons fresh chopped parsley, for garnish
- salt and pepper to taste
- To thicken stew: Make a slurry with 2-3 Tablespoons cornstarch or flour(all purpose, gluten free or arrowroot powder)+ 3 tablespoons cool water
- In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning . Add meat and shake until well coated.
- Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.
- Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
- Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce,the reserved 2 teaspoons Italian seasoning, bay leaf, beef broth (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
- Cover and seal the lid - turn the vent to sealing. Press the MANUAL (high pressure) or PRESSURE COOK (high pressure) button and set the timer to 20 minutes. Allow the Instant Pot to come to pressure - this may take a few minutes. Once the stew has cooked and you hear a beep after 20 minutes, allow the pressure cooker to release naturally for at least 15 minutes.
- Open the lid and adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
- **Optional: To thicken stew: Make a slurry by whisking 3 tablespoons of cool water with 3 tablespoons of cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.
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