Instant Pot ® Homestyle Beef Stew

An electric pressure cooker makes quick work of a classic, delicious beef stew – the meat becomes fall apart tender in no time. 

Products you'll need:

CAMPBELL'S® Condensed Beef Broth

CAMPBELL'S® Condensed Beef Broth

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  • 2 tbsp (30 mL) oil
  • 1 1/2 lb (681 g) stewed beef cubes
  • 1/3 cup (80 mL) all-purpose flour
  • 1 1/2 cups (375 mL) water
  • 1 can CAMPBELL'S® Condensed Beef Broth
  • 2 cups (500 mL) mini potatoes
  • 2 cups (500 mL) baby carrots
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried rosemary
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 tsp (8 mL) Worcestershire sauce
  • 1 cup (250 mL) green peas


  1. Add oil to electric pressure cooker and press “Saute” button. When fat is hot, brown beef in batches; remove to plate. 
  2. Whisk flour with 1/2 cup (125 mL) of the water. Add remaining water and broth to cooker, scraping up any brown bits; stir in flour mixture. Return meat and any accumulated juices to cooker. Stir in potatoes, carrots, onion, garlic, rosemary, salt, pepper and Worcestershire sauce.
  3. Close and lock lid; turn vent to “Seal” position. Cancel sauté function; press “Meat/Stew” button, and set cook time to 35 minutes. 
  4. Let cool to release pressure (or quick release) and open as directed. 
  5. Stir in peas; cover and let stand 5 minutes or until hot. 

Recipe tips

  • To save time, brown your beef in a large skillet – you can fit more in than in the electric pressure cooker. 
  • Garnish with a sprinkling of chopped fresh parsley, if desired. 
  • Serve with crusty bread for dipping into the sauce. 

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Amount Per Serving
Calories 320
Fat 11 g
Sodium 530 mg
Carbohydrate 24 g
Dietary Fibre 4 g
Protein 32 g
Calcium 5 %DV
  • One serving of vegetables
  • Source of fibre
  • Source of protein

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