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Instant Pot Beef Stew


  • 1 lb stew meat

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 4 cups stock

  • 2 chopped potatoes

  • 1 Tbsp minced garlic

  • 1 chopped onion

  • Worcestershire sauce

  • Salt

  • Pepper

  • 2 Tbsp corn flour

  • cooking oil



  • Set Instant Pot to Sauté, coat the bottom of the pot with a thin layer of oil

  • Chop carrots, celery, potatoes, and onion into roughly 1cm pieces. set each aside separately.

  • Season stew meat with salt, pepper and Worcestershire sauce then brown in the instant pot for 3 minutes or so on each side, remove.

  • Add onions, celery and garlic to pot and sauté until fragrant (1-2 minutes)

  • Deglaze instant pot with 1cup stock

  • Add meat, potatoes, carrots and remainder of stock (add water if needed to barely cover ingredients)

  • Lock pressure lid and set Instant Pot to pressure cook on high for 30 minutes.

  • Vent when complete

  • Remove lid when safe and sprinkle corn flour on stew

  • Stir and let cool for 5 min



  • You can use beef or vegetable stock or a combination of the two. See what tastes best for you.

  • marinating your meat the night before in the seasonings and sauce will improve the taste but it isn't necessary.

  • I recommend buttermilk biscuits to serve on the side, but cheesy garlic Texas toast works well too.

  • Enjoy!... Or don't... Let me know which in the comments.

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