Instant Pot Beef Stew
Rich and flavorful instant pot beef stew recipe takes just a fraction of the time, but still has that amazing homestyle slow cooked taste you’re looking for!
Servings: 4 -6 servings
Equipment
Ingredients
- 1 1/2 pounds cubed stew beef
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons Worcestershire sauce
- 2 cloves garlic minced
- 1 cup dry red wine
- 1/2 14 ounce bag frozen pearl onions
- 1 pound carrots sliced
- 4 potatoes peeled and diced
- 1 10.5 ounce can beef consomme
- 1 10.75 ounce can tomato soup
- 1/2 cup water
For the slurry
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
- Add the olive oil to the bottom of the Instant Pot and turn to the Saute function. Add the cubed beef in small batches and brown the beef on all sides.*
- Add the salt, pepper, Worcestershire sauce and garlic to the Instant Pot and stir to coat and season the meat.
- Next add the red wine* and deglaze the instant pot by scraping the browned bits of meat off the bottom of the pan. Press the cancel/keep warm button.
- Add the remaining stew ingredients except for the slurry and stir to combine. Place the lid on the instant pot, making sure the vent is set to sealing.
- Cook on Manual pressure for 35 minutes, then let it natural release steam for 10 minutes before opening the valve to do a quick release of any remaining steam. You may want to place a washrag over the top of the vent when releasing to prevent any extra liquids coming out with the steam.
- Make the slurry by combining the water and cornstarch and gently stir it into the hot beef stew until it has thickened.
Notes
1. If you don't have time, you can skip Step 1 and not brown your meat.
2. If you don't have red wine, try substituting low sodium beef stock.