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You’ll love the rich, deep flavor of this Italian Beef Stew and the how quick and easy it is to make in your Instant Pot.
Why You’ll Love This Recipe
This stew is delicious and hearty, full of meat, carrots, and potatoes. Using the Instant Pot, the stew comes out perfectly cooked, the carrots and potatoes weren’t too mushy, they were just right and the flavor was deep and rich.
One of the great things about the Instant Pot is that you can use the sauté feature and brown the meat before adding the other ingredients.  No need to dirty another pan.
Ingredients
- Stew Meat
- Beef Broth
- Red Potatoes
- Carrots
- Onion
- Tomato Paste
- Olive Oil
- Balsamic Vinegar
- Garlic
- Sprigs of thyme oregano and rosemary
How to Make Italian Beef Stew in an Instant Pot
- Turn Instant Pot to saute, add oil, and allow to heat.
- Add the meat meat in a single layer and brown.
- Add in remaining ingredients, stir and close the lid.
- Close the steam valve.
- Press the “Meat/Stew” button and allow the cooker to naturally cool and release pressure.
- Once the pressure has released, open the steam valve and open the lid carefully.
- Stir the stew, taste, and adjust the salt if needed.
Tips and Tricks
- Instead of removing the herbs from the stems, Â I put the whole springs right into the pressure cooker. Â Just remove the stems from the stew before serving.
- If you don’t have an instant pot, you can use this recipe in your regular slow cooker too.
Check out more delicious Instant Pot Recipes:
- Instant Pot Balsamic Pork Tenderloin
- Cafe Rio Pork Instant Pot Recipe
- Instant Pot Scalloped Potatoes
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Italian Beef Stew
Ingredients
- 2 lbs. stew meat
- 1 Tbsp olive oil
- 1/2 cup onion chopped
- 4 red potatoes cut into 1 inch pieces
- 4 tsp garlic minced
- 1 6 oz. can tomato paste
- 3 carrots peeled and cut into 1/2″ pieces
- 3 cups beef broth
- 1/2 cup balsamic vinegar
- Sprigs of thyme oregano and rosemary
Instructions
- Turn Instant Pot to saute, add oil and when it is hot add the meat meat in a single layer and brown.
- Add in remaining ingredients, stir and close the lid then close the steam valve. Press the “Meat/Stew” button and allow the cooker to naturally cool and release pressure.
- Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed.
Savannah says
I meant to ask if you have any suggestions for my current stew to help dim the flavor.
Savannah says
I used dried herbs instead of sprigs, and it turned out WAY too strong. Any suggestions to dim the flavor?
Leigh Anne says
Did you use half the amount of dry? If you are going to sub dry for fresh you need to half the amount
Jady says
Didn’t work with those instructions for slow cooking with instant pot. Was still raw after 5 hours. Had to pressure cook it in the end.
Leigh Anne says
Were you using a slow cooker or the slow cooker feature on the Instant Pot? I don’t recommend using the slow cooker feature on the Instant Pot. The recipe is designed to use with an actual slow cooker.
Nancy McPhee says
. I made this just this afternoon and it was delicious. I still have y old fashioned pressure cooker and although the new one looks so much easier i hate to give up the old one that works great.
Try a bit of cloves and a bay leaf or two with the garlic and thyme for a different flavor profile. Makes a great appetizing smell as well as a great flavor.
Melissa says
This looks delicious! I can see by the photos that you used potatoes but don’t see them listed in the recipe. Did you use red potatoes and do those cook better than russets? I’ve had an Instant Pot for several months. I’ve made hard boiled eggs several times with great success. Overall, the cooking time is about the same as stove-top, but they do seem to peel better with the steaming versus boiling.
I’ve also made vegetable soup using ground beef. I’ve made it twice, because I wanted to see if less grease was drawn out of the cooked beef if I browned it in a skillet first (I know, another pan to dirty when there’s a saute function on the Instant Pot). It was much less greasy because I drained the skillet-browned meat on paper towels before cooking everything in the Instant Pot. Next time I’ll try browning in the Instant Pot and draining on paper towels instead of trying to de-grease with a bulb baster.