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Instant Pot® Best Beef Stew

Rated as 4.6 out of 5 Stars
107

"This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner."
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Ingredients

1 h 25 m servings 352
Original recipe yields 4 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
  2. Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts


Per Serving: 352 calories; 16.4 32.2 20 59 1321 Full nutrition

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Reviews

Read all reviews 71
  1. 96 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

10.27.18 Used stew beef instead of beef chuck and added more carrots (just because we love them). The Worcestershire, tomato paste, rosemary added to the beef broth created great flavor, so ...

Most helpful critical review

I only used 2bouillon cubes but should have used 3. Would add 1more Tblspn of tomato paste. Would have liked the broth to be a little thick rather than so broths. Over all it was good.

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10.27.18 Used stew beef instead of beef chuck and added more carrots (just because we love them). The Worcestershire, tomato paste, rosemary added to the beef broth created great flavor, so ...

There are 6 of us, so I used 2 lbs. beef stew meat, 4 cups of beef bone broth, 6 medium russets, and basically doubled the seasonings. I mixed about 6 teaspoons of cornstarch with some of the b...

It turned out great! I added carrots and parsnips both cut into 1 inch pieces. I also used fresh rosemary. It was better than I expected. I took a 1/2 cup of flour, 1 tsp salt and 1/2 tsp black...

I pressured cooked for 25 minutes, then released the pressure and placed my carrots and potatoes in and cooked for 5 more minutes. I like my vegetables al dente. Turned out well, then I released...

This was the first time I used the instant pot and the stew was awesome. I doctored it up a bit with a package of onion soup mix (mixed with about a cup of water), 1 can of beef broth, some red...

I cooked on Stew/Meat but only for 25 min. I was worried 35 was too long. Glad I did. My vegetables were very soft, any longer they would have been too mushy. The meat was tender and some piece...

I only used 2bouillon cubes but should have used 3. Would add 1more Tblspn of tomato paste. Would have liked the broth to be a little thick rather than so broths. Over all it was good.

I followed the directions pretty much exactly and got a result that was pretty much what was shown. I used one of those trays of "stew meat" from the meat department, and it turned out so tende...

Totally will be making this recipe again! Fantastic flavor. I doubled the recipe. Definitely use the previous advice and thicken the juices into a gravy. Fantastic!