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Pro tip: I remove all the vegetables to a large bowl then add the cornstarch. It helps so the vegetables don't break down to mush. It can be done either way. The best Instant Pot Beef Stew ever!
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  • 1 - 32 oz container beef broth
  • 6 carrots; quartered
  • 4 stalks of celery; chopped
  • 2 - 1 lb packages of beef stew meat
  • 1 white onion; diced
  • 3 red potatoes; diced
  • 2 tablespoon garlic
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoon cornstarch
  • 1 teaspoon maggi found in the international section


  • Set instant pot to saute mode. In the instant pot, add in meat and onions. Brown meat and turn off saute mode.
  • Add in carrots, celery, potatoes, and cover with beef broth. Fill with water to fill line.
  • Stir in garlic, bay leaves, maggi, salt, and pepper. Place lid on instant pot. Set to high pressure for 30 minutes. Once the pot is done counting, release pressure.
  • Add two tablespoons of cornstarch to 1/3 cup water. Whisk well. Pour into instant pot stirring frequently. Set instant pot to saute mode. Bring to a low boil until cornstarch has thickened the broth then turn off saute and set to keep warm.
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.