Hearty Instant pot beef stew is fast, delicious and incredibly tender. It’s perfect for the cold chilly nights and is made in under 45 minutes! 
There’s nothing like a warm bowl of beef stew on a cold winter evening. I don’t know if it’s the tender beef, soft potatoes, or the flavorful gravy, but it warms your body and soul inside and out and make the entire house smell incredible!
This is my family’s favorite recipe that I’ve been making for years. Ever since I picked up an Instant Pot a few months ago, I haven’t looked back and have been making the stew in the Instant Pot instead because it cooks the stew 3x faster and makes the meat super tender and soft.
Another must-have for the perfect beef stew is a hearty beef broth. Adding broth instead of water to the beef stew will help it develop a richer and deeper flavor, which is what beef stew is all about. Since most of the flavor of this recipe is coming from the broth, you really need to use a quality one.
I only choose College Inn Broths because they make a richer, deeper broth made from the finest all-natural beef and farm-grown vegetables. A long, slow simmer with flavorful herbs and spices creates a broth that helps make the ordinary special! Plus, College Inn broths are Non-GMO and contain no MSG so it’s really a no brainer.
This recipe starts off by coating the beef with a flour mixture. This will make the beef tender and also help thicken the stew. Be sure to shake off excess flour off the beef before cooking the beef. From there, the recipe is as simple as adding all the ingredients to the pan and sealing the pressure cooker.
The result is a tender beef stew that is packed full of flavor! To freeze the stew, cool completely and divide into freezer bags. Freeze up to 6 months. 
If you decide to try out this recipe, share your final dish on social media using #CollegeInnBroth!
Instant Pot Beef Stew
Ingredients
- 1 1/2- 2 pounds beef stew meat, cubed (or chuck roast)
- 1/4 cup flour
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons oil
- 1 onion, chopped
- 2 cups potatoes, chopped
- 1 cup carrots, chopped
- 4 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce, optional
- 1 tablespoon ranch seasoning mix, optional
- 1 teaspoon paprika
- 3 cups or 24 oz. College Inn® Beef Broth
Instructions
- Put flour, salt, and pepper in a large ziplock bag. Place meat in bag with the flour and shake until well coated.
- Place the oil in the Instant Pot and turn on the sauté function. Heat for 1-2 minutes until oil is hot then remove beef from the ziplock bag, shake off excess flour and add to the Instant Pot. Brown the meat on all sides.
- Add the chopped onion, potatoes, carrot, celery, garlic, tomato paste, Worcestershire sauce, paprika, and ranch seasoning mix. Stir until everything is combined then add 3 cups beef broth.
- Close the lid on the Instant Pot and close the steam valve. Press the "meat/stew" button, or set the cooker to 30 minutes of high pressure. After 30 minutes of high pressure, allow the cooker to naturally cool and release pressure. Once the pressure has released, open the steam valve then carefully open the lid.
- Carefully ladle stew into soup bowls and serve with toasted bread.
This is a sponsored conversation written by me on behalf of College Inn. The opinions and text are all mine.
I deglazed the pot with a little broth before proceeding.
Was quite good. Easy to make, beef was super tender. Thickened up with some cornstarch. Omitted potatoes but served over mashed potatoes. Will definitely make again. Love the ease of this recipe. Will add some red wine next time to give a little more depth, but certainly holds its own as written. Nom nom…
burn warning = does NOT know how to deglaze pot. After browning meat add vinegar or wine like 1.2 cup turn up & use flat wooden spoon to melt into sauce…
This was so Delicious, but it does Not need the natural release! I would do a quick release after the 30 minutes so everything ISN’T mush!
I also added a cUp of red wine to deglaze!
This is a great recipe! For
The people who noted thaT the flour caused a BURN warning – did you delgaze your Pot with the broth and scape up the bits from the bottom? If you had, you wouldn’t have gotten that. (Perhaps that step needs to be added to the recipe)
I followed the recipe exactly, but I SUBSTITUTED a carton of College Inn Simple Starter Hearty Beef SAuce in place of the broth.
this is hands down the best flavored broth ever! i have tried lots of stew recipes since getting my instant pot and this one is my favorite.
i LOVE THE BROTH IN THIS STEW. i INCLUDE THE RANCH SEASONING AND THIS HAS BEEN A FAVORITE FOR EVERYONE I have served it to. I use turnips instead of potatoes to keep the carbs a little lower
45 minutes? You have to be kidding! It took 45 minutes just to Peal & chop all the vegetables! The times pOsted to make a recipe should include prep time NOT just how lOng the assembled ingredients take to cook in thE InstantPot. It is misleading.I started at 6:00 p.m , it is now 8:25 & we have not eateN yet. So far my old PrestoPot froM 1971 ,on which the handle broke is still the winner & a much Quicker way to make beef stew.Wish Presto would bring back a safe modern mOdel,cuz I’d buy one!
My thoughts exactly! (Why can’t I take off the Caps lock? Sorry…I’m not really yelling… something’s wrong with my keyboard!)
My Instant Pot also takes forever to get up to pressure before the cook time, and letting it depressurize naturally takes a good 10-15 minutes. It’s been an hour, and now I’m still waiting for my pot to get up to pressure. Praying it’s done by the time my husband gets home for lunch!
Sounds like your pot isn’t properly Sealed
The comment form capitalized all tHe Text as you enter it but i think it becomes lower case once posted
Thanks for posting this…my absolute favourite recipe that I use all the time now. It’s so easy and always tastes great.