Instant Pot Beef Stew

Gather your Ingredients

You will need the following ingredients to make this Beef Stew recipe in your Instant Pot Pressure Cooker. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

• Olive oil
• Yellow Onion – diced
• Garlic Cloves – minced
• Carrots – sliced
• Beef Stew Mix – I like Lawry’s but you can use whatever you want (no affiliation)
• Water
• Beef Stew Meat – Beef stew meat is cuts of chuck or round sold in chunks
• Russet Potatoes – cut into bite-sized pieces
• Frozen Peas
• Sweet Corn – Frozen
• Salt and Pepper – to taste
• Unsalted Butter
• All Purpose Flour

How to Make Beef Stew in a Pressure Cooker

1. Set your instant pot to sauté, add the olive oil and wait for the display to say hot.
2. Add in the onions and garlic and sauté for 2-3 minutes.
3. Add in the carrots and sauté for another 2 minutes.
   
4. Combine 4 cups of water and the beef stew mix and pour into your instant pot.
5. Add the beef and potatoes, and stir till combined.
   
6. Place the lid on the pressure cooker and cook on high (or beef/stew button if your instant pot has one) for 35 minutes.
7. Once done, let the pressure naturally release for 15 minutes then do a quick release to get rid of any additional pressure.
8. Add the peas and corn to the instant pot, and stir.
   
9. Meanwhile, in a small saucepan over medium heat add the butter and let it melt to make a roux.
10. Once melted add in the flour and whisk till well combined. Add the roux to the stew and mix.
11. Add salt and pepper to taste.

Printable Recipe Card

Instant Pot Beef Stew

Experience the convenience of Instant Pot cooking with this flavorful beef stew recipe. It's perfect for cozy nights and quick meals.

5 from 2 votes

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Prep TimePrep Time 10 minutes mins

Cook TimeCook Time 50 minutes mins

Total TimeTotal Time 1 hour hr

Course Main Course

Cuisine American

Author Rodney

Servings 8

Calories 343 kcal

Equipment

• Instant Pot / Pressure Cooker
• Saucepan

Ingredients

 

• Olive oil
• 1 Yellow Onion, diced
• 5 Garlic Cloves, minced
• 2 Cups Carrots, sliced
• 1 ½ oz Beef Stew Mix
• 4 Cups Water
• 2 lbs Beef Stew Meat
• 4 Russet Potatoes, cut into bite sized pieces
• 1 Cup Frozen Peas
• 1 Cup Sweet Corn
• Salt and Pepper, to taste

Roux

• 2 Tbsp Unsalted Butter
• 2 Tbsp All Purpose Flour

Instructions

 

• Set your instant pot to sauté, add the olive oil and wait for the display to say hot.
• Add in the onions and garlic and sauté for 2-3 minutes.
• Add in the carrots and sauté for another 2 minutes.
• Combine 4 cups of water and the beef stew mix and pour into your instant pot.
• Add the beef and potatoes, and stir till combined.
• Place lid on the pressure cooker and cook on high (or beef/stew button if your instant pot has one) for 35 minutes.
• Once done, let the pressure naturally release for 15 minutes then do a quick release to get rid of any additional pressure.
• Add the peas and corn to the instant pot, and stir.
• Meanwhile, in a small saucepan over medium heat add the butter and let it melt to make a roux.
• Once melted add in the flour and whisk till well combined. Add the roux to the stew and mix.
• Add salt and pepper to taste.

Nutrition

Calories: 343kcalCarbohydrates: 36gProtein: 30gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 78mgSodium: 101mgPotassium: 1117mgFiber: 6gSugar: 5gVitamin A: 5715IUVitamin C: 18mgCalcium: 147mgIron: 6mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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