Learn how to make the perfect instant pot beef stew in less than an hour and it tastes just like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crusty bread, or over mashed potatoes!


1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
salt and pepper
2 tablespoons butter
8 ounces baby bella mushrooms, halved or quartered
14-ounce bag (~ 2 cups) pearl onions
3 stalks celery, cut into 1-inch pieces
4 large carrots, cut into 1-inch pieces
1/2 cup pepperoncini (thinly sliced)
1 tablespoon EACH: tomato paste and sugar
1 (1-ounce) packet ranch seasoning mix*
2 tablespoons: Worcestershire sauce
2-3 tablespoons cornstarch*
1 1/4 – 1 1/2 cup low sodium beef broth*
3 cloves garlic, minced


OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove to a plate.
INSTANT POT: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves. Place all the ingredients in the Instant Pot and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before releasing the steam. This gives the meat a chance to really soak up all those flavors. If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the IP on the sautee setting. Adjust salt and pepper to preference.

There are several recipes online for homemade ranch seasoning mix if that’s more your thing! 2 tablespoons of homemade seasoning is approximately what you’ll need for this recipe.
I’m confident you could prepare this beef stew in the oven as well, I just haven’t tried it yet. I’d suggest searing the beef then transferring it along with the rest of the ingredients into a glass baking dish (with cover) and letting it go low and slow at 325ºF for 3 1/2 – 4 1/2 hours. You can uncover the stew during the last 10-20 minutes to give it a little color as well!
Update : Some readers have mentioned they had issues with the instant pot displaying ‘burn’ while the pressure was building pressure. I myself did not have this problem. But this normally occurs when there isn’t sufficient liquid in the pot. I retested the recipe and have upped the liquid to 1 1/2 cups (original recipe called for 1 1/4 cups). If you made this without any issues, I suggest keeping the recipe with 1 1/4 cups. If you’re a first timer, I suggest making it with 1 1/2 cups of broth.

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