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3 from 1 vote

Instant Pot Beef Stew

Full of super tender meat and veggies in a thick and flavorful gravy, this Instant Pot Beef Stew tastes like you cooked it all day, yet it only takes about 90 minutes from start to finish! It's comfort food at it's finest!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 5 Servings
Calories: 393kcal
Author: Michelle | Now Cook This!

Ingredients

  • 1 tablespoon olive oil
  • 2 pounds cubed stew meat, round or chuck
  • 2 cups chopped onions
  • 3 cups carrots, sliced 1/2" thick
  • 1 cup celery, sliced 1/2" thick
  • 1 (8 oz) can tomato sauce
  • 1 cup beef stock or broth
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 3 tablespoons tapioca

Instructions

  • Turn the Instant Pot on to the SAUTE function and adjust to the highest heat setting. When the pot is heated (it will say HOT), add the olive oil and the stew meat. Cook the meat until it is nicely browned. Press CANCEL to turn the Instant Pot off.
    Note: this step will take about 20 minutes. At first, the meat will release some liquid, and it will seem as though it's not going to brown. However, as it continues to cook, the liquid will evaporate away, and the meat will then brown nicely. This browning step is optional but recommended for added flavor. If you'd rather not brown the meat, just add it to the pot first (you can omit the oil), and then proceed with the recipe.
  • Add the onions, carrots, celery, tomato sauce, beef stock or broth, salt, and sugar. Stir to combine and scrape up any browned bits off the bottom of the pot from the browning step (this will ensure that you don't get a burn notice on the Instant Pot).
  • Sprinkle the tapioca on top. Do not stir the tapioca in.
  • Place the lid on the Instant Pot, lock it in place, and set the steam release value to SEALING. Depending on the model Instant Pot you have, use the STEW/MEAT button, the MANUAL button, or the PRESSURE COOK button and set the time to 35 minutes at high pressure. (Note: It will take about 10 minutes for the Instant Pot to come to pressure).
  • Once the cooking has finished, turn off the Instant Pot and allow the pressure to release naturally for 10 minutes. 
  • Turn the steam release knob to VENTING (take precautions to avoid the very hot steam that will be released) and quick-release the remaining pressure.
  • Stir, adjust seasoning if needed, and enjoy!

Recipe Notes

  • The tapioca is used to thicken the gravy. If you don't have any tapioca, you can thicken the stew after the pressure cooking is complete. Make a cornstarch slurry with 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water. Turn the Instant Pot on to the Saute function. When the stew is simmering, add the cornstarch slurry, stir it in, and cook for a minute or two, stirring occasionally, until the stew has thickened. 
  • Excellent served over mashed potatoes!
  • If you want potatoes in your stew, boil some cubed potatoes until fork tender while the stew is cooking and stir them into the stew when it's done (I have found that potatoes cooked in the Instant Pot with the stew turn mushy after 35 minutes).
  • Leftovers freeze well.
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