Last Christmas one of my daughters gifted me an Instant Pot Lux80. (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles. Now what exactly is an Instant Pot you may ask. The best answer would be that it’s a crockpot on steroids. It can do just about everything a crockpot does but it does it faster. That’s why it takes only 35 minutes to make Instant Pot Beef Stew!
35 minutes to make tender falling apart beef stew! Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes! And yes the meat, you can use even the least expensive cuts, are literally falling apart! Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting. So really dinner was ready in about an hour. Sure beats cooking stew in your crockpot all day!
Can you tell yet what I first made in my handy dandy new gadget? Yup, you got it I made Instant Pot Beef Stew! And the best part is it doesn’t take a lot of planning.
When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top. I had to do all that before I could toss it all in the crockpot and press cook. Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do! I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!
Did I mention that my Instant Pot Beef Stew turned out amazing? My family raved about it! In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day! So without further ado here’s my recipe! Hope you love it as much as we do!
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3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast
2 Tbs. Olive Oil
1 Tbs. Italian Seasoning
1/4 Cup Worcestershire Sauce
2 Tbs. Minced Garlic
1 Large Onion Cut in large pieces
2 Cups Baby Carrots
2 Cups Baby Potato Medley
2 Cups Celery Cut in large pieces
3 Cups Beef Broth
1 Cup Tomato Sauce
Salt & Pepper to taste
1/4 Cup Corn Starch
1/4 Cup water
Prep ingredients – Cut all the meat & veggies to size
Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices
Add olive oil to Instant Pot and set on Sauté
When pot is hot enough place cubed beef into pot
Brown all the sides of the beef
Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
Switch pot off and add veggies, beef broth, and tomato sauce
Stir well making sure to scrape off any meat or seasoning at the bottom of the pot
Set Instant Pot on Manual and adjust time to 35 minutes
Secure lid making sure the valve is on the sealing position
When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure
Meanwhile dissolve cornstarch in water
When pressure has been completely released remove pot lid
Stir in cornstarch water to get desired thickness. If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.
Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
Left overs can be stored in the fridge for a day or so, stew always tastes better the next day! Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed. It will keep in the freezer for about 2-3 months. Reheat in the microwave or stove top.