Today I’m sharing my easy, no fuss instant pot beef stew recipe! I call this recipe “no fuss” because that’s exactly what it is…no extras, no fancy ingredients. Just your basic, perfect, delicious beef stew – the kind I grew up eating on Sundays!
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Hey everyone! Today I’m sharing one of my favorite fall and winter soup recipes – No Fuss Instant Pot Beef Stew – along with my friend Laura at Our Oily House! Laura is an expert in essential oil education and she shares healthy, delicious recipes along with all natural remedies for your home and body. Today she is sharing an amazing soup recipe as well, so be sure to go and visit Laura after reading this post!
This fall weather definitely has me in the mood for soup! Chicken tortilla, salmon chowder, corn and black bean soup, chicken noodle…it’s not even November and I’ve made so many soups already this season. I will never tire of them!
One of our favorite soups by far is my no fuss instant pot beef stew. It’s so simple that my kids help me make it! It’s got all the traditional ingredients that you probably already have in your pantry – potatoes, carrots, onions and beef along with a few seasonings.
I like to use chuck roast for my beef stew, simply because the meat has more fat and therefore it’s more tender. I love how it falls apart in the stew and isn’t hard to chew. I have used bottom roast for this stew as well, but I definitely prefer the chuck roast!
I love to brown my meat first using the saute function on my instant pot, and I recommend you do the same! Browning meat always adds depth of flavor.
There is very little prep involved in this stew – simply chop up your potatoes, onion and beef. I use baby carrots and just leave them whole, and I always use the thin skinned red or gold potatoes so that I don’t have to peel them. Can you tell I like to save time? Ha!
This stew calls for 1 teaspoon of salt but I always seem to add more at the end. Taste and it and season according to your preference! We like our food a bit more seasoned, but I know some people prefer less salt.
Now for the recipe!
No Fuss Instant Pot Beef Stew
I call this recipe “no fuss” because that’s exactly what it is…no extras, no fancy ingredients. Just your basic, perfect, delicious beef stew – the kind I grew up eating on Sundays!
- 1 1/2 lbs Beef Stew Meat
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Italian Seasoning
- 3 cloves Garlic minced
- 1 large Onion chopped
- 1 16 oz Bag Baby Carrots
- 1 lb Potatoes cubed
- 6 cups Beef Broth
- 1/4 cup Corn Starch
- 2 tbsp Cold Water
Add the olive oil to your instant pot and turn on the saute function. Once your oil is hot, add the meat along with the salt, pepper and Italian seasoning.
Brown the meat on all sides.
Once your meat is browned, add your potatoes, onion, carrots and garlic.
Pour in your beef broth and stir, making sure you scrape up any bits from the bottom of the pot.
Close the lid on your instant pot and set the steam release valve to "sealing".
Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes.
After your 10 minute natural release, move the valve from "sealing" to "venting" and wait for the float valve to drop.
Dissolve the cornstarch in water and whisk into the soup while it's hot.
Thanks for stopping by today friends!