Kitchen notes · a little help before you start
Instant Pot Beef Stew Recipe
Instant Pot Beef Stew Recipe brings together beef stew meat, beef broth, and worcestershire sauce. The pressure-release step belongs in your plan for the meal. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Original yield
- Serves 4
- Ingredients
- 17 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: over 60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Soups & stews
A few quick notes
1. Leave room for the pressure release
The pressure-release step belongs in your plan for the meal. Follow the release sequence in the method rather than treating the end of the cooking timer as the moment to open the cooker.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Check the thawing step first
Look at which ingredient needs thawing before you begin the cooking. Use the form called for in the ingredient list and follow any draining or squeezing step that comes with it.
Get to know the ingredients
Beef stew meat
Look at how this ingredient comes into the method: Place the stew meat in a bowl and season lightly with salt and pepper.
Beef broth
Look at how this ingredient comes into the method: Pour the beef broth into the pot and stir to dissolve the browned bits from the bottom of the pot.
Worcestershire sauce
Look at how this ingredient comes into the method: Once dissolved, add the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Instant Pot Beef Stew Recipe
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
Keep the last little job in mind
The recipe finishes with this step: Serve hot with crusty bread. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Leave room for the cooling step
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
Have the sauce liquid measured
Measure the liquid before starting this sauce step. That makes it easier to follow the stirring or whisking sequence while the flour mixture is in the pan.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
A few questions you might have
What should I get ready before starting?
Set out the instant pot and pot. Read the first preparation step before you get going: Place the stew meat in a bowl and season lightly with salt and pepper.
Which little step is worth remembering?
The pressure-release step belongs in your plan for the meal. Follow the release sequence in the method rather than treating the end of the cooking timer as the moment to open the cooker.
What check should I look for as it cooks?
Keep this part of the method in view: Heat the butter until it is melted and sizzling, then add the stew meat.
Is there another preparation step to plan for?
The cooling step comes before another part of the finish. Set the food aside as the method directs and keep that pause in mind before cutting, coating or putting the final parts together.
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: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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