Instant Pot Beef Stew

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! Instant Pot Beef StewThere’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.Instant Pot Beef StewAnother 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.
Instant Pot Beef StewThis 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. Instant Pot Beef Stew

If you decide to try out this recipe, share your final dish on social media using #CollegeInnBroth!

Instant Pot Beef Stew

4 from 7 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 -8
Author: Layla

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.

Instant Pot Beef Stew

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    Comments

    Eileen

    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.

    Rita

    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.

    Rita

    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

    Lucy

    Warning: do not use the flour ingredient if you choose to follow this recipe. It will burn the bottom of the pot & set off “burn” wraning on the settings. I had to take eveRYthing out & cOok it on the stovetop. (Cap Lock is on & will not adjust in this commenT boX) do not use flour in the instapot!!! It will burn the bottom of the pot!!!!

    Jean

    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!

      Lynsi

      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!

        David

        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

    DM Ghaziabad

    Thanks for posting this…my absolute favourite recipe that I use all the time now. It’s so easy and always tastes great.

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