Looking for something to warm you up on a cold winter night? Instant Pot Beef and Beer Stew is hearty enough to do the trick! Best of all it only takes 36 minutes!
So, lately I have been cooking in my Instant Pot literally every single day. I never knew I could ever love a kitchen gadget as much as I love this thing. The Instant Pot is the easiest way I have ever put dinner on my table!
Living in Upstate New York, the winters can get a little rough. Even though we are not big red meat eaters in my house, I always like to whip up Beef Stew every now and again. It’s just so filling. Cooking Beef Stew is usually an all day process that involves around 8 hours of cooking in the Crock Pot because I DO NOT like tough meat. But, like I said in my Instant Pot Beef Stroganoff recipe, WHO HAS TIME FOR THAT?!?!
Since I have been cooking with the Instant Pot every night, I thought why stop now. I decided to take my traditional Beef Stew recipe to the next level by cooking not only cooking it in my Instant Pot, but throwing in beer (because, who doesn’t love beef stew and beer?!).
The end result was a truly amazing, thick and hearty Beef Stew unlike anything I have tasted before! I mean you could actually taste the lager in it! The meat was so tender. I can’t believe it cooked in 35 minutes. The absolute best thing about this though has to be that you can cook the egg noodles right inside of the stew and it only takes 1 minute of pressure. One pot, one dish!
I can guarantee that this Instant Pot Beef and Beer Stew with put any old beef stew recipe to shame!
Instant Pot Beef and Beer Stew
All you need are a few simple ingredients!
Add beef stew meat, flour, salt & pepper to a large ziplock bag. Toss until evenly coated. Turn Instant Pot on to saute and add butter. When butter is melted add beef and garlic to pot. Brown meat on each side (about 3-5 minutes).
When meat is browned, remove with a slotted spoon and set aside. Deglaze the bottom of the put with two cups of beef stock. When the bottom is clean, add the meat back in.
Add beer, tomato paste, Worcestershire, and dry onion soup mix.
Close Instant Pot and set to 35 minutes on manual high pressure. When time is up, allow for a 10 minute natural release.
Once released add uncooked egg noodles and close top. Set for 1 minute on manual high pressure. Quick release when the time is done.
Stir in frozen veggies and allow to sit for around 5 mins (until warmed). Enjoy!
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