Instant Pot Beef Stew is a cozy, comforting recipe to help you keep warm this winter. Seasoned beef cooked in a broth of herbs and spices, with savory vegetables and potatoes. Best of all, it’s ready in only 40 minutes!
Instant Pot Beef Stew Recipe
Here’s a great recipe to kick off the New Year. This Instant Pot Beef Stew Recipe tastes like it’s been cooked all day long, but only takes 40 minutes in the pressure cooker. And it’s the kind of recipe that will bring you right back home with one bite, sitting in front of a fireplace with snow falling outside of the window. It’s that kind of recipe.
The holidays may be over, but the cold weather certainly isn’t. It’s even so cold that it’s snowing in Florida! We had to take off our flip-flops and break out the winter coats. Luckily, it’s going back into the 70’s this week, so we can get back to business as usual. But for now, I’m definitely feeling the cold. And I’ll be traveling up north this week, so I’ll be right there with you. In fact, it’s supposed to be snowing when I get there. I’ve packed a thermal shirt, fleece jacket, and winter coat.
Speaking of Christmas, this Instant Pot Beef Stew Recipe comes to you courtesy of my mother, who was kind enough to get me this instant pot! So stay with me here as I figure out what recipes work in this thing. We can have a little learning curve together!
However, pressure cookers are terrifying.
Now, I’m used to old school pressure cookers. And let me tell you, those things are terrifying. I’m a little absent-minded at times, and I’ve always had a fear that I was going to flip a switch somewhere and end up with food on my ceiling. Which makes the newer technology like instant pot much better, because it has a ton of safety features built-in.
But it really wasn’t so bad! I conquered my fear of the pressure cooker this weekend. That’s not to say I didn’t hide behind the refrigerator, wearing my safety glasses and multiple oven mitts just to release the steam for the first time. Because its safety first in my kitchen. I’m mostly just glad Andrew wasn’t there to take my photo at that moment in time.
But I did learn some Instant Pot tips!
Here is one thing I learned about my Instant Pot. When you have recipes that have a lot of liquid, like stew, you should let it rest for about 10 minutes before hitting that steam release valve. Or you might end up with a bit of steam mixed with a bit of stew on top of your pot. and try to keep your recipe to filling the pot half way, max.
If you’re making something like oatmeal, you’ll want to just let it do a natural release. That’s when you either let it go to warm or turn it off, and leave the valve closed until it depressurizes naturally.
Growing up, we didn’t eat much beef. I grew up in more of a venison household, which is a lot more gamey and harder to cook. Come to think of it, it would probably work really well in a pressure cooker. And since my dad brought me some for Christmas, I’ll definitely have a venison recipe up here soon!
But for now, we’ll have to just enjoy this Instant Pot Beef Stew Recipe.
Here are 4 More Soups & Stews To Get You Through This Winter
- Paleo Beef Stew In The Slow Cooker – Here’s a great slow cooker version of the instant pot beef stew recipe, and it fits the paleo diet with sweet potatoes!
- Miso Salmon & Vegetable Stew – Ok, this one is a close, personal favorite of mine. And anybody who tastes it from my kitchen. Seriously, I’ve converted people into miso-lovers with this recipe.
- Slow Cooker Chicken Soup – Here’s one that my family makes several times every winter. I love when the house smells like herbs, and this soup does the trick.
- Slow Cooker Chicken Enchilada Soup – Here’s one with a little more kick to it for those of use who love spices. Just set it and forget it until dinner time!
Instant Pot Beef Stew is a cozy, comforting recipe to help you keep warm this winter. Seasoned beef cooked in a broth of herbs and spices, with savory vegetables and potatoes. Best of all, it's ready in only 40 minutes!
- 1 lb beef stew meat cubed
- 4 medium carrots chopped
- 3 medium yukon gold potatoes cut into 1-inch cubes
- 2 stalks celery chopped
- 1 medium onion chopped
- 1 1/2 cups beef broth
- 1 cup mushrooms sliced
- 1/2 cup red wine
- 1/4 cup gluten free all-purpose flour
- 2 dried bay leaves
- 4 tbsp unsalted butter
- 1 tbsp Worcestershire sauce (look for gluten free)
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried rosemary
- 1 tsp dried parsley
In a medium bowl, whisk together flour, salt, pepper, and garlic. Add beef and stir to coat.
Set instant pot to Sautee function. Add butter and let melt, then add beef. Allow beef to sear on one side, then turn over.
Add onions and stir. Deglaze with red wine. Let wine reduce, about 3 minutes.
Add broth, Worcestershire sauce, parsley, rosemary, thyme, and bay leaves.
Add carrots, mushrooms, celery, and potatoes. Stir all ingredients together.
Put top on instant pot and set for Stew setting (35 minutes). Make sure pressure valve is sealed.
When time is up, let stew sit for about 10 minutes, then release steam completely.