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Instant pot beef stew: We put one of the hottest kitchen gadgets to the test

MILWAUKEE -- Move over slow cooker - the latest kitchen trend is the instant pot. Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp with a quick and easy dish.

Instant Pot Beef Stew


  • 1-1/2¬†pounds¬†Beef Stew Meat (or Chuck Roast, trimmed and cut into 1-inch chunks)
  • 1¬†tablespoon¬†olive oil
  • 1¬†teaspoon¬†salt
  • 1¬†teaspoon¬†pepper
  • 1¬†teaspoon¬†Italian seasoning
  • 2¬†tablespoons¬†Worcestershire sauce
  • 3¬†cloves¬†garlic,¬†minced
  • 1¬†large onion,¬†chopped
  • 1¬†(16 ounce)¬†bag baby carrots,¬†cut into slices
  • 1¬†pound¬†potatoes,¬†cubed
  • 2-1/2¬†cups¬†beef broth
  • 1¬†(10 ounce)¬†can tomato sauce
  • 2¬†tablespoons¬†cornstarch
  • 2¬†tablespoons¬†water


  • 1.¬† Add the olive oil to the pressure cooker and turn on the Saut√© function. When the oil starts to sizzle add the beef and season with the salt, pepper, and Italian seasoning, working in batches to not crowd.¬† Cook the beef until browned on all sides.
  • 2.¬† Add the beef broth to the pressure cooker and use a spoon to scrape the brown bits from the bottom of the pan. Press Cancel. Reset pressure cooker to Meat/Stew setting.
  • 3.¬† Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.¬† Close the lid and steam valve.¬† Cook for 35 minutes. When done allow the pressure to release naturally for 10 minutes before doing a quick release.¬† Carefully remove lid.
  • 4.¬† Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.