Instant Pot Beef Stew — Damn Delicious

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Instant Pot Beef Stew

The BEST beef stew recipe ever! So hearty, cozy and comforting! And it can be made SO EASILY right in your pressure cooker! Loaded with flavorful chunks of meat and potatoes that come out amazingly tender.

I wish I could say I made this in preparation for St. Patrick’s Day this weekend.

Because as I’ve mentioned before, it’s kind of cold in Southern California. Like 60 degrees cold.

So my routine hasn’t changed at all.

I’m still in my no-shame sweatpants with a cozy bowl of comfort here.

Loaded with tender chunks of meat and potatoes that just melt in your mouth.

I’ve had 4 bowls already, with crusty bread, so I should probably leave the house at some point to work this off.

Don’t be worried if you can’t find baby Dutch yellow potatoes. You can substitute any kind of potatoes. I just prefer the former as it holds up a bit better in the Instant Pot.

Also, if you don’t have an Instant Pot, you can try this slow cooker version instead.

Instant Pot Beef Stew

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

The BEST beef stew recipe ever! So hearty, cozy and comforting! And it can be made SO EASILY right in your pressure cooker! Loaded with flavorful chunks of meat and potatoes that come out amazingly tender.

Ingredients:

  • 2 pounds stew meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 pound baby Dutch yellow potatoes, cut into 1-inch chunks
  • 4 carrots, cut diagonally into 1/2-inch-thick slices
  • 3 stalks celery, cut into 1/2-inch-thick slices
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 cups low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, optional
  • 2 bay leaves
  • 3 tablespoons all-purpose flour
  • 1 cup frozen petite peas
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season beef with salt and pepper, to taste.
  2. Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
  3. Stir in potatoes, carrots, celery, onion, garlic, beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. In a small bowl, whisk together flour and 1/2 cup stew broth.
  5. Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
  6. Stir in peas until heated through, about 30 seconds.
  7. Serve immediately, garnished with parsley, if desired.

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24 comments

Hi,
Do you by chance have a stovetop version of this recipe? I don’t have an instant pot but this sounds delicious!

Hi Ann! I do not have a stovetop version at this time but here is the slow cooker version if you have a Crock-Pot handy! 🙂 https://damndelicious.net/2016/10/07/slow-cooker-beef-stew/

I need this in my life! It looks amazing!

Hi, I am a big fan of pot meals. I noticed that the sodium level is very high. Is there a way to reduce, ala low sodium ingredients or would this compromise the stew.

P.S. I love your recipes!

The beef accounts for 263mg, the potatoes accounts for 126mg and the salt and pepper accounts for 155mg. I also recommend using low sodium beef broth. This has 36mg per half cup when the “full sodium” beef broth has 446 mg.

Where does the high salt content come from? It looks great except for the high salt. Is it all from “season to taste” ?

The beef accounts for 263mg, the potatoes accounts for 126mg and the salt and pepper accounts for 155mg. I also recommend using low sodium beef broth. This has 36mg per half cup when the “full sodium” beef broth has 446 mg.

Thanks that answers my question. So most of it is from natural incurring salt in the beef and potatoes. Never thought of that. I made it and it is the best homemade beef stew I have ever had. It has the right spices that I love and the instant pot makes it to perfection. I added just a little more of the low sodium beef stock. We have eaten from it two times and have enough left over for a last meal. The green peas worked out great for St Patrick’s day… a bonus! Keep those recipes coming. I love the simplicity of what you cook and very few ingredients that are hard to get.

Do you know approx. how big each serving is?

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