Instant Pot Easy Beef Stew recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Instant Pot Easy Beef Stew

Serves 8
Cuisine: American
Category: Roasts, Instant Pot, Slow Cooker
Make classic beef stew with carrots in an Instant Pot and enjoy a hearty, comforting family meal. Garlic, onion, and red wine make this stew extra flavorful.
Prep Time
20 mins
Other Time
Cook Time
1 hr
Total Time
1 hr 20 mins
  • 1 (3-pound) Certified Angus Beef ® bottom round roast, cut in 1-inch cubes
  • 1 teaspoon vegetable oil
  • 1 1/2 teaspoons kosher or sea salt, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1 cup beef broth
  • 1 pound baby carrots (or 3 large carrots peeled and cut into 1-inch lengths)
  • 1 (15-ounce) can diced tomatoes
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/2 teaspoon fresh ground black pepper
  • Recipe provided by Mike Vrobel,
  1. Season bottom round roast cubes with 1-teaspoon salt. Heat the vegetable oil in the Instant Pot set to Sauté mode, medium heat. Add 1/3 of the roast cubes in a loose single layer and sear until well browned on one side, about 3 minutes. Avoid crowding the pot. Transfer browned cubes to a bowl; repeat 2 more times with remaining cubes.
  2. Add onion and garlic to the pot, stir in thyme, remaining 1/2 teaspoon salt and tomato paste. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Stir in red wine, bring to a boil and simmer for 1 minute.
  3. Stir in the browned roast cubes with its juices, beef broth, carrots, and diced tomatoes. Lock the lid, set on “Pressure Cook” mode for 15 minutes. Let the pressure come down naturally, about 20 more minutes. Remove the lid, tilting it away from you to avoid the hot steam.
  4. Whisk the water and cornstarch together to make a cornstarch slurry; stir into the stew. Stir in pepper and taste, adding additional salt and pepper as needed. Serve and enjoy!
Recipe provided by Mike Vrobel,
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