Irresistible Instant Pot Beef Stew

4.97 from 124 votes

Irresistible Instant Pot Beef Stew

Learn how to make the perfect instant pot beef stew in less than an hour and it tastes just like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crusty bread, or over mashed potatoes!

Prep Time10

Cook Time35

Total Time45

Course: Beef

Cuisine: American

Servings:

Calories: 369kcal

Author: Marzia

Equipment

Ingredients

1¾-2 pounds chuck roast cut into 1½-2 inch pieces
salt and pepper
2 tablespoons butter
8 ounces baby bella mushrooms halved or quartered
14- ounce bag ~ 2 cups pearl onions
3 stalks celery cut into 1-inch pieces
4 large carrots cut into 1-inch pieces
½ cup pepperoncini thinly sliced (mild)
1 tablespoon tomato paste
1 tablespoon sugar
1 ounce packet ranch seasoning mix or homemade
2 tablespoons Worcestershire sauce
2-3 tablespoons cornstarch or more
1¼-1½ cup low sodium beef broth see notes
3 cloves garlic minced

Instructions

OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove it to a plate.
COMBINE: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves.
PRESSURE COOK: Place all the ingredients in the pressure cooker and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before venting and releasing the remaining steam. This gives the meat a chance to really soak up all those flavors.
SLURRY: If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the instant pot on the saute setting. Adjust salt and pepper to preference. Serve with rice, mash

Notes

RANCH: If you use homemade seasoning, you'll need 2 tablespoons.
OVEN DIRECTIONS: Preheat the oven to 325ºF. You will need to up the amount of broth in the recipe to 2 full cups as more liquid is needed for the oven. Follow steps 1 and 2. Place all the ingredients in a 5-quart dutch oven and bake for 3½ - 4½ hours, stirring once every hour. You can uncover the stew during the last 10 minutes to give it a little color if you'd like, I usually don't. Keep extra broth on hand just in case the stew thickens too much!

Update 10/2017: Some readers mentioned the instant pot displaying a 'burn' notice. This occurs when there isn't sufficient liquid in the pot. After resting the recipe, I've upped the liquid to 1½ cups. If you made this without any issues, I suggest keeping the recipe with 1¼ cups. For first-timers, I suggest using 1½ cups of broth.

Nutrition