Insanely Delicious Instant Pot Beef Stew in 35 Minutes

There’s nothing quite like a steaming bowl of beef stew to make your house smell like home. I remember coming in from playing in the snow as a kid, my nose instantly catching that rich, savory aroma wafting from the kitchen. My mom would be stirring her giant pot, the beef so tender it practically fell apart if you looked at it wrong. Now, with my trusty Instant Pot, I can recreate that same soul-warming magic in under an hour – no babysitting a simmering pot all afternoon required!

This isn’t just any beef stew – it’s the kind that makes you close your eyes and sigh with the first bite. The secret? Giving the beef a proper sear (don’t skip this!) and letting the pressure cooker work its magic on those tough cuts until they’re melt-in-your-mouth perfect. My family begs for this recipe every fall, and honestly? I don’t blame them one bit.

Why You’ll Love This Insanely Delicious Instant Pot Beef Stew Recipe

Trust me, this beef stew is a total game-changer – here’s why:

• Done in under an hour (pressure cooking magic transforms tough meat into fork-tender perfection while you relax!)
• Packed with flavor – that rich, slow-cooked taste without babysitting a pot all day
• Just 15 minutes of hands-on time (brown, dump, press a button – that’s it!)
• Better than grandma’s 8-hour version (don’t tell her I said that)

Seriously, it’s the kind of meal that makes you feel like a kitchen superstar with zero effort. The leftovers? Even better the next day.

Ingredients for Insanely Delicious Instant Pot Beef Stew

Here’s everything you’ll need to make the most comforting bowl of beef stew you’ve ever tasted. I’ve learned through trial and error (and many happy taste-testers!) that these exact ingredients make all the difference:

• 2 lbs beef stew meat – cubed into 1-inch pieces (chuck roast is my go-to for that perfect melt-in-your-mouth texture)
• 1 tbsp olive oil – just enough to get that beautiful sear on the beef
• 1 medium onion – diced (about 1 cup – don’t skimp, this builds the flavor base)
• 3 carrots – sliced into ½-inch rounds (I like them thick enough to stay slightly firm)
• 3 medium potatoes – Yukon Golds are my favorite, cubed into 1-inch pieces
• 3 cloves garlic – minced (fresh is best – that pre-minced stuff just isn’t the same!)
• 4 cups low-sodium beef broth – gives you control over the saltiness
• 2 tbsp tomato paste – the secret umami booster (keep the rest of the can in your freezer!)
• 1 tsp dried thyme + 1 tsp dried rosemary – my favorite herb combo for that classic stew flavor
• 1 bay leaf – just one does the trick (I’ve learned more isn’t better here)
• Salt and pepper to taste – I always add more at the end

See? Nothing fancy – just good, honest ingredients that turn into pure comfort. Now let’s get cooking!

How to Make Insanely Delicious Instant Pot Beef Stew

Okay friends, let’s turn these simple ingredients into magic! I’ve made this stew probably a hundred times now (no exaggeration), and these steps make all the difference between good and “oh-my-gosh-can-I-have-seconds” amazing.

Step 1: Brown the Beef

First things first – set your Instant Pot to Sauté mode (normal heat) and let that pot get nice and hot. Add your oil and wait until it shimmers – about 2 minutes. Now here’s the important part: don’t crowd the beef! I do mine in two batches, giving each piece space to get that gorgeous brown crust. And oh, that sizzle when the meat hits the pan? Music to my ears!

Pro tip from my many “oops” moments: Resist the urge to stir right away! Let each side get properly browned for about 2 minutes per side. Those caramelized bits are pure flavor gold. Transfer the beef to a plate – we’ll come back to it soon.

Step 2: Sauté the Aromatics

Same pot (no need to wash!), toss in your onions and carrots. You’ll hear them start singing immediately – that’s the sound of flavor building! Stir occasionally for about 3 minutes until the onions turn translucent. Now add the garlic – just 30 seconds until fragrant (any longer and it might burn). The smell at this point is ridiculous – my neighbors always seem to “drop by” when I’m at this stage!

Step 3: Deglaze and Add Remaining Ingredients

Here’s where you grab your wooden spoon and scrape up all those delicious brown bits from the bottom – that’s where the magic lives! Pour in about ½ cup of the beef broth first, scraping vigorously. This prevents “burn” warnings later (trust me, I learned this the hard way).

Now stir in the tomato paste – watch how it coats everything in rich, red goodness. Add the thyme, rosemary, and bay leaf. Return the beef (and any juices on the plate!) to the pot along with the potatoes and remaining broth. Give it all a gentle stir – no need to be perfect here.

Step 4: Pressure Cook

Seal that lid tight (make sure the valve is set to sealing) and select Manual/Pressure Cook on High for 35 minutes. The wait begins! I use this time to set the table (or, let’s be honest, to snack on some bread while I wait).

When the timer beeps, let the pressure release naturally for 10 minutes – no peeking! Then carefully quick release any remaining pressure. Open to the most incredible aroma you’ve ever smelled.

Step 5: Thicken (Optional)

If you like your stew thicker (I always do), mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir this into the hot stew and let it simmer on Sauté mode for 2-3 minutes. Fish out the bay leaf (I can’t tell you how many times I’ve forgotten this part!), season with salt and pepper to taste, and you’re done!

Now try not to burn your tongue diving in too fast – though I won’t judge if you do. I’m usually standing over the pot with my spoon before it even hits the table!

Tips for the Best Insanely Delicious Instant Pot Beef Stew

After making this stew more times than I can count, I’ve picked up some tricks that take it from good to “lick-the-bowl-clean” amazing:

• Chuck roast is your best friend – that marbling turns into butter-soft meat during pressure cooking. Pre-cut stew meat often disappoints with uneven pieces.
• Brown like you mean it! Those crispy edges aren’t just pretty – they’re packed with flavor. I wait until my beef gets a proper mahogany crust before flipping.
• Cornstarch is your thickness dial – start with 1 tablespoon mixed with cold water, then add more if you want it spoon-coating thick like I do.
• Taste before serving – pressure cooking dulls seasonings, so I always add an extra pinch of salt and pepper at the end.
• Fat is flavor – don’t drain the oil after browning! Those drippings make the broth rich and luxurious.

Follow these simple tips and you’ll be making stew like a pro – no culinary degree required!

Ingredient Substitutions & Variations

Listen, I know we don’t always have exactly what a recipe calls for – or sometimes we just want to mix things up! Here are my favorite ways to tweak this stew without losing that soul-warming goodness:

• Sweet potato lovers? Swap regular potatoes for orange sweet potatoes – they add the most gorgeous color and subtle sweetness that pairs perfectly with the savory beef.
• Going meatless? Use hearty portobello mushrooms instead of beef and vegetable broth (though fair warning – it won’t be quite as rich).
• Umami boost! Toss in a handful of sliced cremini mushrooms when sautéing the onions – they soak up all those delicious flavors.
• Low-carb option: Skip the potatoes and add extra carrots, celery, and parsnips for texture.
• Herb variations: No rosemary? Try ½ tsp dried sage instead – it’s magical with beef.

The beauty of stew is how forgiving it is – don’t be afraid to make it your own!

Serving Suggestions for Insanely Delicious Instant Pot Beef Stew

This stew is already a full meal in a bowl, but here are my go-to pairings to make it even more special:

• Crusty bread – perfect for sopping up every last drop of that rich broth (I’m partial to a warm baguette).
• Buttered egg noodles – they soak up the stew’s flavors beautifully.
• Fresh green salad – something crisp and light to balance the richness (my favorite is a simple arugula salad with lemon vinaigrette).

Trust me, these combos turn a cozy bowl of stew into a full-blown feast!

Storage & Reheating Instructions

Here’s the best part – this stew tastes even better the next day! To keep it fresh:

• Store in airtight containers in the fridge for up to 3 days (if it lasts that long!)
• Reheat gently on the stovetop with a splash of broth to loosen it up
• Freeze like a champ – portion into freezer bags for up to 3 months (perfect for emergency comfort food cravings)

Pro tip from my lunchbox days: The potatoes might soak up some liquid overnight, so don’t panic if it thickens up – just stir in a little warm broth when reheating.

Nutritional Information for Insanely Delicious Instant Pot Beef Stew

Just so you know what you’re diving into (not that it’ll stop you from going back for seconds!):

• Calories: About 420 per hearty bowl
• Protein: A whopping 35g – this stew sticks to your ribs!
• Fiber: 5g from all those lovely veggies

Remember these are estimates – your exact numbers might dance around a bit depending on your beef’s marbling and potato size. But hey, comfort food isn’t meant to be perfect – just perfectly delicious!

FAQs About Insanely Delicious Instant Pot Beef Stew

I’ve gotten so many questions about this stew over the years – here are the ones that pop up most often with my tried-and-true answers!

Can I use frozen beef?

Technically yes, but hear me out – thawed works SO much better! Frozen beef won’t brown properly (hello, sad gray meat), and it can throw off the cooking time. If you’re in a pinch, add 5-10 minutes to the pressure cook time, but for that perfect sear and texture, I always thaw mine overnight in the fridge. Pro tip: If you forgot to thaw, pop those sealed beef cubes in a bowl of cold water – they’ll defrost in about 30 minutes!

How do I prevent a burn warning?

Oh man, I’ve had my share of burn warnings – the worst! The secret is in the deglazing. After browning the beef, when you add that first ½ cup of broth, go to town scraping up every last browned bit from the bottom. I use a wooden spoon and make sure nothing’s stuck before adding the rest of the ingredients. Tomato paste can be sneaky too – make sure it’s well mixed in and not sitting in a clump at the bottom.

Can I make this stew ahead?

Absolutely – in fact, it might be even better! The flavors have time to mingle and deepen overnight. Just cool it completely before refrigerating (I leave the lid off for about 30 minutes first). When reheating, you might need to add a splash of broth as the potatoes tend to drink up some liquid. Pro tip: The beef gets even more tender after a night in the fridge – almost unfair how good it becomes!

Try this recipe tonight and let me know how it turns out – I love hearing your stew stories (and secret tweaks!) in the comments!

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