Some recipes turn out amazing in the pressure cooker. Some recipes made in the pressure cooker taste delicious and look so ugly. Such is the case with this Best Instant Pot Beef Stew. Y’all it is so good, but it is kind of ugly. If you don’t have an instant pot yet, it is such a great investment. I have the Instant Pot 7-1, 6 quarts. I love it so much!
The Biggest Secret To The Best Instant Pot Beef Stew
Here is the biggest secret for delicious beef stew in the Instant Pot. DO NOT cook the potatoes at the same time as the beef. You will want up with mash potatoes. It takes a little extra time, but add them in later and cook them. Trust me, it is worth it.
- Stew meat or roast– I used a top round for mine and cut it down to 3/4 inch chunks.
- Canola oil– or any other neutral-flavored oil you prefer.
- Potatoes– I like red, russet, or yellow creamers. Red potatoes are what I use most often. Russet are a great, inexpensive option, the creamers are also really tasty too!
- Carrots- If you use regular carrots, just cut them into about 1-2 inch chunks. Large and rustic. I generally just use baby carrots and throw them in whole.
- Yellow or white onions
- Minced garlic– I honestly put it in every single soup or stew I ever make.
- Beef Stock– You can also use vegetable stock. I have used both and had great results with both.
- Tomato paste– If you like a little less tomato flavor, use 2 tablespoons. I like it as it intensifies the flavor of the beef.
- Worchestershire Sauce- a ust for beeef
- Bay leaves– They add such great flavoring to stews!
- Cornstarch– I use this for a thickener. Not essential, but we like a thick stew, so I always use it.
- salt and pepper-to taste
- Cayenne Pepper– Optional. I love to use it because we like a little kick in all our dishes!
Making The Best Instant Pot Beef Stew
So, start by chopping your veggies and beef
You can buy stew meat if you prefer, but I always think it way less expensive to buy a roast and cut it out. If you don’t have that time, certainly by the stew meat! I cut my beef chunks into smaller pieces than I normally would, and my potatoes into bigger chunks than I usually would as well.
Brown your meat in the pressure cooker. I would usually like to do this in small batches but didn’t feel like taking the time this particular night as I was busy. So, add a little oil to the pressure cooker once it is heated on brown or sautes. Add your beef. Salt and pepper the beef while it is cooking. Once it has browned for about 5-10 minutes, add in onions. Next up is all the seasonings.
Once it has cooked for a while, add in your potatoes and cook another 5 minutes. Remember, this is very important! Add your carrots at the same time.
Remember the steam is really hot!! Open with caution. I like to use my long tongs, it keep me a good, safe distance away.
Thickening The Beef Stew
Pour in a little cornstarch slurry to thicken. Mix very, very carefully. You don’t want to break up the potatoes.
And here is the final product. While it isn’t totally ugly, it isn’t that pretty either :). Let me tell you what though, it is delicious!!
Just what my meat and potatoes family loves!
Pressure Cooker Beef Stew
- pressure cooker
- 2-3 pound stew meat, or roast I used a top round for mine and cut it down to 3/4 inch chunks.
- 2 tablespoons canola oil
- 6 cups potatoes, cut in large chunks. My chunks were pretty big, about 2 inches. I like to use red potatoes or even russets for this. If you have another preference, go for it!
- 2 cups baby carrots If you use regular carrots, just cut them into about 1-2 inch chunks. Large and rustic.
- 1 1/2 cups onions, medium dice
- 2 tablespoons minced garlic
- 3 cups beef stock You can also use vegetable stock if you prefer
- 3 tablespoons tomato paste If you like a little less tomato flavor, use 2 tablespoons. I like it as it intensifies the flavor of the beef.
- 3 bay leaves
- 1-2 teaspoons cayenne pepper optional, but adds a nice little kick
- 2 teaspoons worchestershire
- 2 tablespoons cornstarch
- 1 tablespoon water
- salt and pepper to taste
- Heat pressure cooker on saute. Add oil and heat. Next up is the beef. Now, if you want a true brown on the beef, you need to work this in small batches. I would recommend 2 batches. I didn't care about the brown as much, so I threw it all in at once. I just cooked until the outside was pretty brown. It took about 10 minutes. Add the onions the last few minutes. Once it has browned, add in garlic, bay leaves, tomato paste, worchestershire sauce, cayenne peppe if you are using it, beef stock, and salt– t and I would use about 1 teaspoon salt and 1 teaspoon pepper. You can adjust the remaining seasoning after it has cooked. Now, secure lid and pressure to high. Make sure your pressure valve is closed. Cook for 7 minutes on high. After it has finished, do the quick release. Make sure you are careful around that steam, you can get serious burns!Add in your potatoes and carrots, set to pressure again and cook for 5 minutes on high with the quick release. Check seasoning and add salt and pepper as needed. Mix your cornstarch and water in a small bowl. Pour into stew and mix carefully with a rubber spatula. You don't want to break up the potatoes more then they already will be. It is ready. Serve immediately. It makes a good sized batch, if you don't eat it right away, store in an airtight container in the fridge for up to 5 days. It is really good reheated too. Now, sit back and enjoy. You deserve it!!