Instant Pot Beef Stew Recipe

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As a disclaimer, I’m not a chef. I’m just a mom who enjoys cooking. I don’t know anything about cooking science, substituting things, varying cook times, etc. I just do a little trial and error and when I nail a recipe, I write it down for next time — which is what we have here. It’s inexpensive, easy, and made with a lot of things you might already have on hand. The meat is fall-apart tender. and the broth and veggies are rich with flavor!

Prep Time: 15 minutes Cook Time: 30 minutes Other Time: 10 minutes


  • 8 QT Instant Pot (If you’re a mom and you don’t have one of these yet, what are you doing?)


  • 1.5 lb stew meat
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1/4 cup flour
  • 4 tablespoons (1 half stick) butter
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, diced 
  • 8 oz bag baby carrots, cut to your preferred size
  • 3 cloves minced garlic
  • 2 tablespoons Worcestershire sauce
  • 5 cups beef broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon light brown sugar
  • 3 oz tomato paste
  • 1 packet pot roast seasoning
  • 1 cup frozen peas

You’ll notice I left potatoes off the list — It doesn’t take them long to get mushy in the Instant Pot, and I don’t particularly enjoy chomping on big potato chunks in my soup. I opted to serve this stew over mashed potatoes. But you could easily cube them and cook them with the rest of the ingredients.


Prep your onions and carrots by dicing/cutting to size.

In a large bowl, toss the stew meat with the salt, pepper, Italian seasoning, garlic powder, and flour.

Turn the Instant Pot onto sauté mode and melt the butter. Once the butter is melted, cook the stew meat until it starts to brown on each side, about 3 minutes. Remove from pot and set aside.

Add the olive oil, onions, carrots, and minced garlic, and add to the pot to sauté for a few minutes.

Add the Worcestershire sauce to deglaze the bottom of the pot from the browned bits of beef. Once deglazed and stirred, add the stew meat back into the pot with the beef broth, rosemary, thyme, brown sugar, tomato paste, and packet of roast seasoning. Stir.

Turn off sauté mode, put the lid on with the valve sealed, and set the Instant Pot on high pressure for 20 minutes. (It will take an 8qt pot about 10-15 minutes to come to pressure.) Once cooking is finished, allow for a 10-minute natural pressure release, and quick release the rest.

After removing the lid, add in the frozen peas and stir. They will soften in the hot broth.

Serve by itself, with some nice bread or over mashed potatoes! Enjoy!

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