Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Flavorful Instant Pot Beef Stew

Start to finish cook time: 70 minutes (6 prep + 15 pressurizing + 40 high pressure + 10 de-pressure)
Effort Level: Low 
Servings: 10     

Nothing beats stew on a a cold day! We played Monopoly while this stew cooked, talk about a perfect week night. When you release the steam, your house is filled with the aroma of a delicious stew.

What surprised me about this stew, is I didn't need any thickener. I was certain I would need cornstarch, but to my surprise the potatoes crumbled and thickened it to be just right.
If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Adapted from by

  • 1.5-2lb chopped stew meat
  • 2 large baked potatoes, chopped into squares
  • 3 stalks celery, sliced in thin strips
  • 1/2 bag mini carrots bag, chopped in half
  • 1 beef bouillon 
  • 1 yellow onion
  • 1 cup water 
  • 2 tsp salt
  • 3/4 tsp garlic salt
  • 1/2 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/4 tsp worcestershire sauce 
  1. Fill Instant Pot with 1 cup water.
  2. Slice celery, chop baby carrots in half, small chop onions, and cut potatoes into 2 inch squares.
  3. Dump all ingredients into the IP.
  4. Seal and set to 40 minutes on high pressure, allow for 15 minutes to pressurize. Be sure the steam vent is in sealed position. Also, hit keep warm.
  5. Once it's done, let it rest for 10 minutes natural release (if you hit keep warm it will count up to 10 for you).
  6. After 10 minutes, release any remaining pressure and mix with wooden spoon.
  7. Potatoes will crumble a bit, which will thicken the stew so you do not need cornstarch. 
Chop veggies.
Dump all ingredients into IP and set for 40 minutes high pressure.
Allow for 10 mins natural pressure release.
Stir, potatoes will crumble and thicken stew.