Instant Pot® Best Beef Stew

Dinner, InstaPot, Main Dish


1 tablespoon butter

1 pound beef chuck, cut into 1-inch cubes

4 Yukon Gold potatoes, cubed

1 ½ cups mushrooms, halved

1 onion, cut into 6 wedges

2 carrots, cut into 1/2-inch thick slices

2 cloves garlic, minced

3 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried rosemary


Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.

Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.


352 calories; protein 20g 40% DV; carbohydrates 32.2g 10% DV; fat 16.4g 25% DV; cholesterol 59.1mg 20% DV; sodium 1320.5mg 53% DV. Full Nutrition