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Instant Pot Vegetable Beef Stew
Easy Instant Pot Vegetable Beef Stew. Hearty and filling for a cold winter night.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course
Main Course, Soup
Cuisine
American
Servings
6
Equipment
Instant Pot
Ingredients
2
pounds
beef stew meat
cubed
1
tsp
kosher salt
1
tsp
cracked pepper
1
tsp
paprika
2
tbsp
flour
2
tbsp
olive oil
4
cloves
garlic
thinly sliced
3
sprigs
thyme
3
medium carrots
peeled, sliced
3
medium russet potatoes
peeled, cubed
1
medium yellow onion
cubed
2 3/4
cups
beef broth
3
bay leaves
dried
1
2.2 oz.
packet of beefy onion soup mix
1
15 oz.
can of fire roasted diced tomatoes
1
15 oz.
can of cannellini beans
1
15 oz.
can of corn
drained
1
4 oz.
can of mushrooms
drained
1
6 oz.
can of tomato paste
1
tbsp
Worcestershire sauce
1/4
cup
water
2
tbsp
corn starch
Instructions
Pat dry stew meat. Season with salt, pepper, and paprika. Add flour and coat beef.
Using Sauté setting on Instant pot, heat olive oil. Add garlic cloves and cook until fragrant about 3 to 4 minutes.
Add beef and thyme. Cook beef until browned on all sides, approximately 7 to 9 minutes. Turn off Sauté.
Stir in all of the ingredients except water and corn starch.
Cook ingredients on Stew setting for 60 minutes.
When cooking is complete, let pressure release. Manually if you wish.
Whisk water and corn starch. Add mixture to stew and stir.
Keyword
beef, beef stew, easy dinners, easy meals, fresh vegetable recipes, instant pot, instant pot dinners, instant pot recipes, stew