Did you get an Instant Pot last year during the craze? It seems like they were everywhere and I grabbed one too! I couldn’t resist the pitch of what they could do. And admittedly….I love kitchen gadgets!

I still have my pressure cooker and we still use it. I will say that this beef stew recipe takes longer in the Instant Pot than in my pressure cooker. I have no idea why. But all of my life I have used the pressure cooker with a little grimace on my face just waiting for it to explode and the top blow off and hot food splatter on my ceiling. I had thoughts that I would probably lose an eye or an ear so some other important body part. LOL!

I didn’t fear the Instant Pot…but I was a little intimidated. So many buttons! Thank goodness for the sweet souls on Pinterest and IG who got out in front of the Instant Pot craze and experimented and shared their recipes and step by step instructions!

This recipe is easy and the stew meat really does turn out very tender. Maybe it’s the extra time. If you have an Instant Pot give it a try!

Instant Pot Beef Stew

Recipe by A Grateful GirlCourse: Main Dishes

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Make this homemade easy Instant Pot Beef Stew from start to finish in one pot. It’s healthy, simple comfort food!

Ingredients

• 1 tablespoon butter

• 1 pound of beef stew chunks ( I used a little more)

• Salt and Pepper to taste

• 1 cup pearl onions ( or regular onions cut into 1 inch pieces…this is what I did)

• 1 tablespoon minced garlic

• 2 carrots thickly sliced diagonally ( I added a few more carrots because we really like carrots!)

• 1/2 cup chopped celery

• 3/4 cup mushrooms (omit if you don’t like mushrooms)

• 2-3 potatoes quartered

• 2 tablespoons worcestershire sauce (how do you say that?)

• 2 tablespoons tomato paste

• 1 cup low sodium chicken or beef broth

• 2 tablespoons all purpose flour or corn flour for GF

Directions

• Brown the Beef: Turn on the Saute function on your Instant Pot and heat butter. Add the beef chunks so as not to overcrowd the pan. Sprinkle with salt and brown the beef on high. You can do this in batches too. Try not to move the beef around too much so that they brown faster. Alternatively, you can brown the beef in a pan and add it to the Instant Pot.
• Cook: Add the onions and garlic to the beef and saute for 2-3 minutes. Add the carrots, celery, mushrooms, potatoes, worcestershire sauce, tomato paste, more salt and 3/4 cup chicken broth. Place the lid on the pot, turn the vent to sealing and set on meat/stew for 35 minutes.
• Once the timer goes off and the stew is cooked, let the pressure release naturally for 10 minutes and then release the remaining pressure manually.
• Thicken: Whisk the flour in the remaining stock and add it to the stew. Switch on the saute function and let the stew simmer for 5 minutes until it thickens. Serve over rice or mashed potatoes. NOTE: I didn’t do the thickening step and it was fine to us. So just eyeball it and decide.

Notes

• Enjoy !
• Thanks to My Food Story blog for the inspiration.

Here are some quick Amazon links to check out.