overhead view of beef stew in the instant pot
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Instant Pot Beef Stew

This Instant Pot Beef Stew is the perfect delicious comfort food! It is like the ultimate winter dish, hearty, warm and delicious.  Making this in the Instant Pot cuts the cooking time in half but still delivers you a delicious and hearty dinner your family will be sure to love.
Prep Time14 mins
Cook Time52 mins
Total Time1 hr 6 mins
Course: Soup
Cuisine: American
Keyword: instant pot beef stew
Servings: 6 people
Calories: 516kcal
Author: Lisa Longley

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste
  • 2 cloves garlic minced
  • 1/4 cup all purpose flour
  • 1 cup red wine
  • 2 1/2 cups beef broth
  • 1/2 teaspoon ground thyme
  • 2 bay leaves
  • 3 pounds beef stew meat (see note 1)
  • 4 large carrots peeled and cut into one inch pieces (see note 2)
  • 1 pound potatoes unpeeled and cut into one inch chunks
  • 1 cup frozen peas
  • 2 tablespoons fresh parsley chopped (optional)

Instructions

  • While preparing your ingredients, turn on your Instant Pot and set it to Sauté, allowing it to heat.
  • Once your ingredients are all prepared and your Instant Pot reads "Hot" add your oil and let it heat up for a minute.
  • Add the onions and sauté for 5 to 7 minutes or until tender.
  • Add in the salt and pepper and stir to combine. 
  • Add in the tomato paste and garlic. Stir to fully coat the onions. Stir in the flour. Then whisk in the red wine, scrapping up any browned bits left from sautéing the onions.
  • Whisk in the beef broth. Continue whisking until you do not see any lumps.  Stir in the thyme and bay leaves.
  • Stir in the beef, carrots, and potatoes.
  • Close the Instant Pot and make sure the pressure release valve (the black knob on the top of your instant pot with words near it that say "sealing" and "venting") is set to sealing. Set your Instant Pot to Manual and the time to 10.  Your Instant Pot will do nothing at first, then it will beep loudly and say "On."  It will take approximately 30 minutes for it to come to pressure and then the time will begin to count down, resulting in about 40 minutes of time in the Instant Pot.
  • After the timer ends, turn the pressure release valve to venting. Allow the float valve to fall (the little sliver part near the pressure release valve). Once it has, open your Instant Pot. Stir in the peas and parsley. Enjoy!

Video

Notes

  1. Make sure to buy well marbled meat. See the note in the blog post about whether or not to brown.
  2. Make sure to not cut your carrots too small. However, you still want them to be easy. Tops of carrots may be too thick and need to be cut in half.

Nutrition

Serving: 2cups | Calories: 516kcal | Carbohydrates: 34g | Protein: 55g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 779mg | Potassium: 1634mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7450IU | Vitamin C: 42.1mg | Calcium: 80mg | Iron: 6.8mg