Easy Instant Pot Beef Stew can be made in under 30 minutes and is full of hearty beef, potatoes, carrots, green beans, and tomatoes.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Ingredients
1 ½poundsbeef stew meat
3tablespoonsoil
2large potatoes
4large carrots
1large onion
14.5ouncescanned green beanswith their liquid
29ouncescanned diced tomatoes(2 cans) with their liquid
Salt
Pepper
2tablespoonscornstarch
⅓cupcold water
Instructions
Cut the beef stew meat, potatoes, carrots, and onions into bite size pieces.
Set the instant pot to its Saute setting. Add the oil and stew meat. Stir and cook until the meat is well browned all over.
Add the potatoes, carrots, onion, beans with their liquid, and tomatoes with their liquid.
Add salt and pepper to taste. I use at least a teaspoon of salt in this recipe. That's a lot of stew to season, you know!
Place the lid on the pressure cooker and make sure it's locked. If your model is equipped with a valve, check that it's in place. Set it to cook for 15 minutes on high pressure.
At the end of the 15 minutes cooking time, allow the pressure to release naturally for 10 minutes followed by a quick release of any residual pressure. Open the top of the cooker and set it to its Saute function.
Combine the cornstarch and cold water in a small bowl. When the stew comes to the boil, add the cornstarch and water and stir until thickened. Reduce the heat to Simmer or Keep Warm.
Serve over rice or noodles.
Notes
Cut the stew meat, potatoes, and carrots into similar-sized pieces so they all cook in the same amount of time.
To store, allow the stew to cool completely. For short-term storage, use an airtight container and place in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container and store for up to 3 months.
To reheat - if frozen, allow the stew to thaw overnight in the refrigerator. Reheat in the microwave or in a heavy-bottomed pot over low heat on the stovetop.