Looking for a quick and easy weeknight meal? Try this Instant Pot Beef Stew Recipe.
Weeknight cooking is always difficult in our house. Everyone has a different schedule.
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For me, it's really hard being both the chauffeur and the cook. Perhaps if I had an RV I could drive my kitchen around town 😉 but I think the better solution is finding hearty meals that I can make really fast.
The Instant Pot is an amazing kitchen appliance that has come to my rescue many times. Ironically, you can use it both as a fast cooker (electric pressure cooker) or as a slow cooker (although Cooking Light doesn't recommend it for slow cooking).
For this Instant Pot beef stew recipe I use the pressure cook function on my Instant Pot but I also have a slow cooker beef stew recipe that I use if I actually have time early in the day to prepare dinner.
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- Check out our Recipe Box here.
What You Need to Make Instant Pot Beef Stew
- to state the obvious – an Instant Pot – I use the IP-DUO60 (see my Instant Pot review here)
- between 2 and 3 pounds of cubed beef for stew (I get this pre-cubed at the grocery store)
- all purpose flour
- canola oil
- Emeril's Original Essence
- black pepper
- beef broth or boullion (I use Better Than Boullion Beef Base)
- McCormick Beef Stew Seasoning packet
- tomato paste
- 2 bay leaves
- chopped onions, garlic, celery, carrots, and a small bell pepper if you like the flavor that it adds
- 1 large potato cubed
- 3 cups water
- 1/4 cup dry red wine
Prep Your Ingredients
The first thing to do is mix the all purpose flour, the black pepper, and the Emeril's Original Essence together in a gallon sized Ziploc bag.
Zip up the bag and shake it all up to mix.
Then open the bag and in the beef cubes. I find the easiest and least messy method of handling the beef cubes is with these long tongs.
Zip the bag again and shake it all up so that each individual beef cube is sufficiently coated with the flour mixture.
Set this aside and chop up the veggies.
Typically I will chop the carrots, celery, and potato by hand but I will throw the onions and garlic into my Ninja food processor bowl and pulse them up.
Set these aside.
In a 4 cup Pyrex measuring cup (or other large-ish bowl) mix two and three-quarter cups cold water, the McCormick Beef Stew Seasoning packet, beef boullion, tomato paste, and dry red wine (a merlot or cabernet sauvignon works well).
Stir until the ingredients are well blended and set aside.
Time to Get Cooking
Pour a tablespoon of canola oil into your Instant Pot and press the Sauté button (normal setting).
After about a minute, when the oil is hot, add the beef cubes and let them brown on all sides. Turn them often so all sides can brown.
When the beef has browned somewhat and the cubes start to stick too much to the bottom on the Instant Pot, turn it off.
Loosen all the cubes from the bottom as best as you can with a silicone “spoonula” or spatula.
Now pour the water, wine, and seasoning mixture over the cubes in the Instant Pot. Stir it all up.
Add the chopped vegetables on the top and stir again.
Set the Instant Pot on the Meat/Stew setting for 35 minutes with the valve in the sealing (closed) position.
Let the pressure drop naturally when the cooking time is done.
How To Serve
You can serve this Instant Pot beef stew recipe as is or you can ladle it over a bed of wide, flat egg noodles.
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Not Familiar With The Instant Pot?
Here are some articles to get you started:
- What Size Instant Pot is Right for Me?
- The Instant Pot Lover's Gift Guide
- The Best Solution if Your Instant Pot Silicone Gasket Smells
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