Kitchen notes · a little help before you start
Honey Balsamic Instant Pot Beef Stew
Honey-balsamic beef stew has a little sweet tang in its rich sauce, with tender carrots and potatoes among the beef. The vegetables catch plenty of that glossy finish.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Stews · Soups & stews
A few quick notes
1. Divide the seasoning
Use half the mixed seasonings on the beef and reserve the rest for the vegetables in the pot.
2. Scrape the hot pot
Turn off saute and add broth while the pot is hot, scraping the bottom thoroughly to loosen browned bits.
3. Mix the final thickener
Whisk balsamic vinegar, honey, starch, tomato paste and Worcestershire together before stirring into the cooked stew.
Get to know the ingredients
Stewing beef
Brown the seasoned beef cubes in a single layer, using separate batches if needed before adding broth.
Large carrot chunks
Peel and cut carrots into large chunks before adding with the potatoes, onion and celery for pressure cooking.
Balsamic vinegar
Balsamic vinegar joins the honey and other finishing ingredients after pressure cooking, when the stew is thickened.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 10 steps completeMake room for Honey Balsamic Instant Pot Beef Stew
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stir until thickened
Switch back to saute, add the whisked balsamic mixture and cook while stirring until the stew thickens for serving.
A little more help as you go
Natural pressure release first
Turn the cooker off after cooking and allow the stated natural release before opening the valve and removing the lid.
Beef from a roast
You can cut stew chunks from a roast yourself instead of using meat already cut for stewing.
A few questions you might have
Does the honey go in before pressure cooking?
No, whisk it with balsamic vinegar and the other finishing ingredients, then add after the pressure-cooking stage.
Why should I scrape the pot bottom?
The directions call for scraping well with broth so browned bits do not remain stuck before pressure cooking.
Are all the seasonings used on the beef?
No, use half on the beef and sprinkle the remaining mixture over the vegetables after adding them.
When is the stew thickened?
After pressure cooking and releasing pressure, turn to saute and stir in the whisked honey-balsamic thickening mixture.
Can I cut the beef myself?
Yes, you can cut your own stew chunks from a roast instead of using prepared stewing meat.
Any more cooking tips?
I prefer to cut my own beef stew chunks from a less expensive roast. You’ll pay a premium for stewing meat just because it’s a convenience item, so you can usually get twice as much roast for half as much money if you’re willing to cut it yourself.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
