Get ready for a mouthwatering and simple to make Instant Pot beef stew recipe. Learn how to make a roux to thicken the stew with and what type of meat to use.
This recipe is prepared in a 6 quart Instant Pot Duo.
Ingredients For Instant Pot Beef Stew
Today I'm sharing with you all how to make the best beef stew using your Instant Pot. Get ready for a hearty dish of comfort food.
The ingredients that you will need to make this recipe are.
- Beef Roast
- Olive Oil
- Butternut Squash
- Frozen Peas~ Thawed
- Frozen Corn~ Thawed
- Mince Garlic
- Dried Parsley
- Black Pepper
- Seasoning Salt
- Beef Broth
- Brown Gravy Mix
- Red Cooking Wine
- Worcestershire Sauce
The first thing you will need to do is prep the meat and veggies. I started by taking a 4-pound beef roast and cutting it into cubes.
I used a beef roast because it was cheaper to use a roast instead of stew meat. Also, I like the idea of being able to decide how big I want to cut the cubes of meat into.
When I make this recipe I like to prep all the veggies ahead of time except the potatoes. I don't want them turning brown.
To learn how to peel a butternut squash head over to my recipe for Oven-roasted butternut squash to see how that is done.
The frozen peas and carrots need to be thawed so they don't sink and stick to the bottom of the inner pot and cause that dreaded burn notice.
On my meal prep day, all I did was measure both out and add them into my meal prep bag that I place in the refrigerator.
Now let's get onto making this delicious stew.
How To Brown Meat In Your Instant Pot
With all the veggies and the meat prepped it's time to start making the stew.
With your Instant Pot out press the sauté button. The screen on your IP will say 30 minutes it will take about 2-3 minutes but then it will say Hot when it's ready. This means your IP is hot enough to startéing in.
Add the Olive Oil into your inner pot. Give the olive oil a minute or so to heat up then add the meat into the inner pot.
Season the meat with black pepper and seasoning salt. Brown the meat on all sides, this will take about 8 minutes.
When the meat is browned on all sides remove the meat from the inner pot of your Instant Pot.
How To Make Beef Stew In The Instant Pot
After the meat is removed from the inner pot it's best to deglaze the inner pot just in case there was any meat that stuck to the bottom of the pot.
You do this by making sure the sauté button is on and add the beef broth into the inner pot. Bring the broth to a boil, this will take about 7 minutes. Scrap the bottom of the pot with a spatula to help work up any stuck meat.
Once the pot is deglazed turn the sauté button off. Whisk in the brown gravy mix into the beef broth. Making sure to break down any chunks the gravy mix might have caused.
Add the Worcestershire sauce and red cooking wine and whisk together.
Add the meat, potatoes, carrots, and butternut squash into the beef broth mixture. Press the meat and veggies down with a spoon to make sure the broth is covering them all. Do not stir.
Sprinkle the thawed peas and corn on top of the other ingredients. Add the onion, minced garlic, and parsley next. Do not stir.
Place lid on your Instant Pot.
How Long Do You Cook Beef Stew For In The Instant Pot?
The stew will need to cook for 45 minutes. On my Instant Pot Duo 60, I used the meat/stew button.
If your Instant Pot doesn't have a meat/stew button go ahead and press the pressure cook button and adjust the time to 45 minutes.
Make sure that your release valve is set to venting or it won't come to pressure. It will take about 18 minutes for the IP to come to pressure. Then it will start the cooking time.
After the cooking time, you will want to do a Natural release. Natural release is when the cooking time is done and you let the pressure valve on your lid release on its own.
This will take about 10-20 minutes to do.
How To Thicken The Stew
To thicken the stew I like to make a roux using butter, flour, and the liquid from the stew.
Remove ½ cup of liquid from the stew using a spoon and measuring cup. Set this aside.
In a small saucepan melt 3 tablespoons of butter over low heat. When the butter is melted add 3 tablespoons of flour and mix together.
With the flour and butter combined slowly whisk in the broth from the stew. Adding the broth slowly will make the roux smooth. The roux will be paste-like in texture.
Take a little of the roux and whisk into the beef stew. Whisk in enough of the roux to thicken the stew to your desired thickness. I ended up using all the roux in my stew.
Serve with a nice slice of bread and enjoy.
Sharing one creative recipe at a time~ Jen
Other My Creative Manner Instant Pot recipe you may enjoy are:
- Beef Ramen Noodles
- Kielbasa and Sauerkraut
- Beef Tips
- Hard-Boiled Eggs
- How to set up an Instant Pot Duo Nova
- Tater Tot Casserole
Instant Pot Beef Stew
A mouthwatering beef stew that is made in the Instant Pot.
- 1 Tablespoon Olive Oil
- 4 Pound Beef Roast Cubed
- 1 Teaspoon Black Pepper
- 1 Teaspoon Seasoning Salt
- 4 Cups Beef Broth
- 1 Package Brown Gravy Mix equals 2 ½ tablespoons
- 1 Cup Red Cooking Wine
- 1 Teaspoon Worcestershire Sauce
- 5 Med-Size Potatoes Peeled and cubed
- 5 Med-Size Carrots Peeled and cubed
- 1 Cup Butternut Squash Peeled and cubed
- 1 Cup Frozen Peas Thawed
- 1 Cup Frozen Corn Thawed
- ½ Cup Onion Finely Chopped
- 1 Tablespoon Garlic Minced
- 2 Teaspoons Dried Parsley
- 3 Tablespoons Butter
- 3 Tablespoons Flour
- ½ Cup Stew Broth
Press the Sauté button on IP. When the Instant Pot says hot add olive oil.
Give the olive oil a minute or so to heat up. Add the meat into the inner pot.
Season the meat with pepper and seasoning salt.
Brown meat on all sides. Takes about 8 minutes. Turn off the sauté button and remove the meat from the inner pot.
With the meat removed from the inner pot add the beef broth.
Press the sauté button and bring the beef broth to a boil. This will help to deglaze the inner pot. Using a spatula scrape the bottom of the pot every so often. Deglazing the bottom of the inner pot takes about 7 minutes.
Once the inner pot has been deglazed whisk the brown gravy mix into the beef broth. Making sure to break up the mix so there are no clumps.
Whisk in Worcestershire sauce and red cooking wine into the broth and brown gravy mixture.
Add meat, potatoes, carrots, and butternut squash into the broth mixture. Press the meat and veggies down so that the broth covers. Do not stir.
Sprinkle the thawed peas and corn on top of the other ingredients. Sprinkle in onion, garlic, and parsley in.
Do not stir. Place lid on the IP. Press the meat/stew button or pressure cooker and adjust time to 45 minutes.
Once the 45 minute cook time is done do a natural release. This will take about 10 minutes
To Thicken The Stew
Remove the lid from the IP
Remove ½ cup of broth from the beef stew into a measuring cup. Set aside
In a small saucepan melt the butter.
Add flour into the melted butter
Slowly add the broth from the stew into the butter and flour mixture. The roux will be paste-like.
Add a small amount of roux into the inner pot with the beef stew. The more roux you add the thicker your beef stew will be.
Stir the beef stew together and serve.
~Make sure that the peas and corn are thawed or they will sink to the bottom of the inner pot causing a burn notice.
~ When adding the roux I did add all of it to give me the thickness that we like our beef stew to be.