Instant Pot Italian Stew

Instant Pot Italian Stew

Miz Helen's Kitchen


1-1/2 pounds stew meat

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

3 cups baby carrots, chopped

1 medium onion, chopped

3 stalks celery, chopped

2 cloves garlic, minced

6 red potatoes, skin on, chopped

1 tablespoon Italian seasoning mix

2 1/-2 cups Beef Broth

2 tablespoons Worcestershire sauce

1 (10 ounce) can Tomato Sauce

Fresh Parsley for garnish


In a large mixing bowl stir together the flour, salt and pepper.

Add the stew meat to the flour mixture and toss until completely covered.

Set Instant Pot to Saute setting and add the butter and oil.

When butter is melted and sizzling, add the meat.

Brown on all sides stirring only enough to prevent burning.

Add in the carrots, onion, celery, garlic, and red potatoes.

Sprinkle the Italian Seasoning on top of the vegetables.

Add the Beef Broth, Worcestershire Sauce and Tomato Sauce.

Stir all the ingredients well.

Close the lid and steam valve on the instant pot.

Set to Stew Mode for 35 minutes.

Allow the pressure to release naturally after the cooking time is ended, about 20 to 30 minutes.

Very carefully move open steam valve and release the lid.

Stir the stew and adjust the seasons.

Garnish with fresh parsley.