This New Year’s Day did not go as planned to say the least. All I wanted was to watch the Rose Bowl Parade, eat off the cheese plate I imagined making, and have a Pac Man tournament with the kids. By mid-morning, everything had gone sideways, and I knew this Instant Pot Beef Stew recipe was what I really needed to make.
Screw the roast and gazillion side dishes. Give this super sick momma 35 minutes to done, please.
I played with the beef stew recipe passed down from my great-grandmother and what I’d read after spending way too much time browsing recipes on Pinterest. I got my inspiration here, here, and here (image pictured above).
Instant Pot Beef Stew Recipe
1 lb beef stew meat, cubed
2 cups low sodium beef broth or bullion
1 can (10 oz) beef consomme
1 can (14 oz) peeled tomatoes, coarse crushed with hands
2 T flour
2 T butter
Salt and pepper to taste
2 T Worcestershire sauce
2 T low sodium soy sauce
1 T brown sugar
2 T minced garlic
2 tsp crushed rosemary
2 tsp thyme
2 T tomato paste
1 bay leaf
2 tsp cajun seasoning (or 1 tsp for less kick)
2 russet potatoes, peeled and chopped
5 carrots, peeled and chopped
8 oz button mushrooms, sliced
1 cup frozen corn (or 1 can, drained)
1 white or yellow onion, halved
2 ribs celery, halved
- Set your Instant Pot to sauté mode and add butter.
- Toss beef with salt, pepper, and flour to lightly coat. Place in cooker to sauté. Only stir occasionally to allow meat to get a nice brown crust on it.
- Combine beef broth, beef consomme, soy sauce, Worcestershire sauce, brown sugar, minced garlic, cajun seasoning, rosemary, thyme, and tomato paste. When meat is browned, add liquid mixture and use a wooden spoon to scrape any browned bits (aka tiny explosions of flavor) from the bottom.
- Add bay leaf and peeled tomatoes.
- While cooker remains on sauté mode, peel and chop vegetables into one-inch pieces.
- Add chopped vegetables and frozen corn to the Instant Pot.
- Place lid on the Instant Pot and lock into place. Press the “meat/stew” button and set for 35 minutes on high pressure. Make sure the steam valve is closed!
- Once finished cooking, allow the Instant Pot to cool for 10-15 minutes. Open the steam valve to ventilate the steam. Keep hands clear to avoid being burned by the condensation.
- Stir and remove onion, celery, and bay leaf.
Serves 8 with leftovers!
This recipe is literally the best beef stew recipe I’ve ever made. It’s a hodge podge of slow cooker and Instant Pot beef stew recipes and my first, so I’m intensely proud of it. I also learned a few things after officially using my new Instant Pot for the first time.
- This is absolutely necessary to my daily survival now.
- Turning the knob to vent the steam is scary but totally fine.
- Instant Pots are magical kitchen unicorns.
- I will probably never touch my crock pot again. Sorry, old friend.
Get your Instant Pot here on Amazon. Seriously, buy the thing now! It’s soooo worth it! I’ll bet I save our family hundreds on the take-out that I’d normally order when I’m in a dinner pinch.