Instant Pot Beef Stew in 45 Minutes

When you’re short on time you can create a flavorful beef stew in the Instant Pot in just 45 minutes! This classic twist on beef pot roast is pressure cooked in a mixture of apple cider vinegar, chicken bone broth, garlic, onions, carrots, potatoes and thyme. As the liquid cooks it creates a light and refreshing broth with fork tender meat. The recipe calls for Beef Stew, which is cut up pieces of chuck roast that have well marbled meat and some fat to create a rich braising liquid. 

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Instant Pot Beef Stew Cooking Variations

Substitute different meat: This recipe is a great base and works well with a variety of meat. Use Beef Cross Rib Roast, Beef Chuck Roast or Rump Roast. Basically any kind of meat that requires low and slow cooking. Make sure to cut into smaller 2 inch chunks if using a whole roast. 
Beef or chicken bone broth: When cooking beef we like to use chicken bone broth to enhance the beef flavor. But no matter the choice either option will work. 
Apple cider vinegar: This recipe doesn’t use red wine but instead uses apple cider vinegar to add a brighter and lighter broth. We have also made this recipe using red wine vinegar but this will create a richer broth flavor.

Instant Pot Beef Stew

Prep time: 5 minutes
Cook time: 35 minutes (plus 10 minute natural release)
Total time: 45 minutes
Serves: 2-3 servings
 
Ingredients
1lb Beef Stew Meat
2 tsp beef tallow
2 medium carrots, diced into 1 inch pieces
4-6 garlic cloves, whole
1 medium yellow onion, diced into 1 inch pieces
¼ cup celery, diced into ½ inch pieces
3 Yukon gold potatoes, medium size, cut into 1 inch pieces
2 tbsp apple cider vinegar
2 cup chicken bone broth
2 sprigs thyme, whole
2 bay leaves
1 tsp salt
½ tsp ground black pepper
½ tsp garlic powder

Instructions
1. Remove beef stew package from the fridge and let sit at room temperature for about 5 minutes or until all ingredients have been prepped.
2. On the Instant Pot select the ‘Saute’ function. When the pot gets hot, add the tallow. Then put the onions, carrots, potatoes, celery and garlic into the Instant Pot. Cook for about 5 minutes or until fragrant and translucent.
3. Deglaze the pot by pouring in the bone broth and scraping the bottom to remove any browned bits. Press the ‘Cancel’ function and then add in the apple cider vinegar, salt, ground black pepper, garlic powder, bay leaves and thyme sprigs. Stir to combine the mixture.
4. Then open the beef stew meat package and carefully add it into the Instant Pot. Mix the beef until fully coated in the liquid. Make sure the meat is covered at least two thirds by the liquid. 
5. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to seal and cook on manual high pressure for 35 minutes.
6. When the 35 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid. If the pieces aren’t fork tender put the lid back on and pressure cook on high for another 10 minutes with a 5 minute natural release. 
7. Press the “Cancel” button on the Instant Pot and let the beef stew sit for about 5 minutes before serving. 
8. Serve beef stew with lots of liquid, along with some toasted rye bread and butter. 
9. Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.