Name: Instant Pot Classic Beef Stew
Prep time: 20 min
Cook time: 35 min
Total time: 85 min
Ingredients: 1 1/2 lbs stew meat (cubed); 2 Tbsp flour; 2 tsp seasoned salt; 1 tsp pepper; 2 Tbsp olive oil; 1 tsp Italian seasoning (Use 2 tsp if you don't have fresh the fresh rosemary and thyme); 1 tsp fresh rosemary (minced); 1 tsp fresh thyme (minced); 2 Tbsp Worcestershire sauce; 1 Tbsp brown sugar; 3 cloves garlic (minced); 1 small yellow onion (diced); 2 cups carrots (sliced); 1 cup celery (chopped); 2 cups potatoes (cubed); 2 cups beef broth; 1 can tomato sauce (15 oz.); 2 bay leaves

My kids GOBBLE up this Instant Pot Classic Beef Stew. I love that it is hearty and FULL of veggies.

The last time I made this Instant Pot Classic Beef Stew, my older 2 kids took their younger brothers on a walk while I got dinner going. It wasn’t long after that I was sitting on the couch enjoying a little peace and quiet while the Instant Pot did all the work. Gotta love that!

What you will need to make our Instant Pot Classic Beef Stew:

1 1/2 pounds stew meat, cubed
2 Tbsp. flour
2 tsp. seasoned salt
1 tsp. pepper
2 Tbsp. olive oil
1 tsp. Italian seasoning
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
3 cloves garlic, minced
1 small yellow onion, diced
2 cups carrots, sliced
1 cup celery, chopped
2 cups potatoes, cubed
2 cups beef broth
1 15 oz. can tomato sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
2 bay leaves

Let’s get to it:

The beef I used was stew meat and was already cut into cubes, but I wanted them a little smaller. Once the meat is cut the way you want, add it to a gallon sized bag (or a bowl) and add the flour and salt and pepper and shake (or stir) until the meat is evenly coated. Next press the saute button on your Instant Pot and wait for it to read HOT before adding the olive oil.

Pour the meat into the pot with the oil and cook until brown, trying not to stir too much.

Once the meat is browned, remove it with a slotted spoon to a bowl and set aside. There will be quite a bit stuck to the pan. You will want to de-glaze it really well by adding the onions and broth to the pot while it is still on saute. I use a wooden spoon that is flat on the end so I can scrape the bottom really well.

Add the garlic to the pot and cook for a few more minutes until the onions are translucent.

When the onions are tender and the pot is de-glazed you can go ahead and add the carrots, celery, and potatoes.

Pour the tomato sauce on top.

Add worcestershire and the seasonings.

Top with the browned meat and brown sugar.

Give everything a good stir and top with bay leaves.

Under pressure:

Press the stew/meat button or set to cook on High Pressure for 35 minutes. Make sure the valve is set to sealing. It will take several minutes for the Instant Pot to come to pressure before it starts counting down the time.

When the time is up, it will beep. Just let it be until the pin on the top drops. The meat will be more tender if you allow it to natural release. When the pin drops you can safely remove the lid.

Serve this Instant Pot Classic Beef Stew with some of our incredible Monkey Bread and you will be the real MVP. Trust me.

This Instant Pot Classic Beef Stew is so good that my kids asked if they could have leftovers for lunch the next day. It doesn’t last long at our house.

We hope you love this Instant Pot recipe! Make sure to follow us on Facebook and Instagram if you aren’t already.

Instant Pot Classic Beef Stew

This Instant Pot Classic Beef stew comes together in just a few minutes and is packed full of flavor. The Instant Pot does most of the work and leaves you with tender beef and veggies in a yummy sauce.

Print Recipe

Prep Time 20

Cook Time 35

Building and releasing pressure time 30

Total Time 1 25

Course Main Course

Cuisine American

Equipment

Instant Pot

Ingredients

1 1/2 lbs stew meat cubed
2 Tbsp flour
2 tsp seasoned salt
1 tsp pepper
2 Tbsp olive oil
1 tsp Italian seasoning Use 2 tsp if you don't have fresh the fresh rosemary and thyme
1 tsp fresh rosemary minced
1 tsp fresh thyme minced
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar
3 cloves garlic minced
1 small yellow onion diced
2 cups carrots sliced
1 cup celery chopped
2 cups potatoes cubed
2 cups beef broth
1 can tomato sauce 15 oz.
2 bay leaves

Instructions

Add the meat to a gallon sized ziploc bag (or a bowl) and add the flour, salt and pepper and shake to coat.
Press the saute button on the Instant Pot and wait for it to read HOT, then add the olive oil to the pot.
Pour the meat in with the olive oil in the pot and brown the meat. Flip the meat several times but try not to stir too much.
Once the meat is brown remove it from the pot to a bowl with a slotted spoon and set aside.
Add the beef broth and onions to the pot while still on saute. There will be lots of brown bits stuck to the bottom of the pot so make sure to de-glaze it well by scraping the bottom as the onion cooks.
Add the garlic to the pot and continue to cook a couple more minutes until the onions are translucent.
When the onions are tender, press the cancel button and add the carrots, celery, and potatoes to the pot.
Pour the can of tomato sauce in.
Add the Worcestershire sauce and seasonings.
Return the meat to the pot and add the brown sugar. Stir everything together.
Top with bay leaves and secure the lid, ensuring the valve is set to sealing.
Press the meat/stew button or set to High Pressure for 35 minutes.
When the time is up, allow the pot to natural release. Remove the lid once the pin has dropped.
Remove the bay leaves and serve!

CajunBoy

Sunday 3rd of May 2020

I have been looking for a good beef stew recipe for my new In Instant Pot. The instructions say to add the onions to the broth and it looks like they are white or yellow onions in the picture but onions are not in the ingredient list. How much onions should I use?

MANDY

Thanks for catching that! I got it updated. We used a small yellow onion. Hope that helps and hope you enjoy this recipe and your new Instant Pot! -Mandy