Instant Pot Beef Stew



  • 2 1/2 to 3 lbs. of beef stew meat {cut into bite-sized pieces}
  • 1/2 tsp. of fine sea salt
  • 1 tsp. of ground black pepper
  • 2 tsp. of minced garlic
  • 6 oz. can of tomato paste
  • 32 oz. of low-sodium beef broth
  • 2 tbsp. of Worcestershire sauce
  • 2 cups of baby carrots
  • 1 lb. of petite red potatoes
  • 2 cups of frozen mixed vegetables
  • 2 tbsp. of cornstarch mixed with 4 tbsp. of water


  • Put your meat, potatoes, and carrots into your instant pot.
  • In a large bowl mix together your sea salt, ground black pepper, minced garlic, tomato paste, beef broth, and worcestershire sauce. Pour the mix over everything in your instant pot and mix until everything is combined.
  • Close your instant pot and set it to “sealing.” Select the meat/stew button and make sure it’s set to 35 {I had to change my time for this one because my button was set to 10 minutes.}
  • Once your time is done DO NOT VENT until after 12 minutes. After your 12 minutes are over turn the valve to “venting.”
  • Once it’s done venting turn your instant pot onto the “saute” mode. Add your frozen mixed vegetables and your cornstarch mixture and continuously stir until your vegetables are cooked and your sauce starts to thicken. Turn “saute” off when it’s done.









Adapted from:

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