Perfect for winter dinners, this warm and hearty Instant Pot Beef Stew will become a family favorite! So easy to make and great for busy weeknights!
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3.56 from 9 votes

Instant Pot Beef Stew

Perfect for winter dinners, this warm and hearty Instant Pot Beef Stew will become a family favorite! So easy to make and great for busy weeknights!
Course Main Dish
Cuisine American
Keyword Beef, Instant Pot
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 241kcal
Author Kimberly Sneed

Ingredients

  • 2 tablespoons butter
  • 1 pound stew meat or beef chuck cut into 1-inch cubes
  • 4 Yukon Gold potatoes cubed
  • 1 1/2 cups mushrooms sliced
  • 1 onion cut into 1-inch chunks
  • 2 carrots cut into 1-inch chunks
  • 2 cloves garlic minced
  • 3 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Better than Bouillon Beef Base
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried rosemary

Instructions

  • Turn on your Instant Pot and select Sauté function.
  • Melt butter and cook beef until browned on all sides, about 5 minutes. Turn off Sauté function.
  • Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth.
  • Stir in Worcestershire sauce, tomato paste, better than bouillon, salt, pepper, and rosemary. Close and lock the lid.
  • Select Meat/Stew function and set a timer for 35 minutes. Allow 10 to 15 minutes for the pressure to build.
  • Release pressure using the natural-release method. You can quick release after 10 minutes.

Nutrition

Calories: 241kcal | Carbohydrates: 20g | Protein: 22g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 1065mg | Potassium: 1008mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3555IU | Vitamin C: 17.2mg | Calcium: 71mg | Iron: 5.9mg