Instant Pot Beef Stew with Bacon and Mushrooms This Instant Pot Beef Stew with Bacon and Mushrooms is so full of flavor and so tender! When you use your electric pressure cooker, you can have beef stew in under an hour!

I am always in the mood for comfort food, even in Summer, so this Instant Pot Beef Stew was a nice, hearty meal that really warmed me up inside.

You all might have realized by now that I am so in love with my Instant Pot.  I use it quite often because it makes the most tough cuts of meat so tender they fall apart.  Plus, in the Summer, it doesn’t heat up your kitchen like the oven or stove would do.

If you have not heard of an Instant Pot and you are interested in learning more, check out “Learn to use your Instant Pot.”

HOW TO MAKE INSTANT POT BEEF STEW

Using an Instant Pot Pressure Cooker to cook this beef stew made dinner ready in less than an hour…which is fabulous!

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The first thing I did was dice my bacon and set my Instant Pot to high saute.  When the display read “hot” I added the bacon.  I let it render all of the fat and get nice and crispy.  This bacon will give the Instant Pot beef stew so much flavor!

While the bacon was cooking, I got all of my vegetables chopped.  I quartered mushrooms and diced carrots and onions.  I also added my stew beef to a large bowl and seasoned it with salt and pepper.

When the bacon was crispy, I removed it from the pot with a slotted spoon (reserving the bacon fat in the pot) and let it drain on paper towels.  I then added half of the beef to the pot to let it get brown.  When the beef was nice and brown, I removed it and worked on the second batch.

Now it’s time to add everything to the Instant pot (except the bacon, thats reserved for later)!  I added the onions, mushrooms, carrots, beef stew meat, seasoning, and the beef broth.  You can use chicken broth if you like but the beef broth will give this Instant Pot Beef Stew an amazing beefy flavor.

I then locked the lid, set the valve to sealing, and set the timer for 35 minutes.  When it was finished cooking, I let the pressure release naturally for 10 minutes, then I released the rest of the pressure by quick release.  I removed the lid and gave the pot a big stir.

This Instant Pot Beef Stew will melt in your mouth.

HOW TO THICKEN BEEF STEW IN THE INSTANT POT

• For low carb: after the stew is finished cooking sprinkle, a teaspoon of xanthan gum and set the pot to saute.  The xanthan gum will thicken the stew as it simmers.
• Flour: dust the stew meat with 1/3 cup of flour before browning.
• Cornstarch: after the stew is cooked, create a slurry using 3 tablespoons of cornstarch mixed into 3 tablespoons of water.  Stir it into the stew and bring the liquid to a simmer to thicken.

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Instant Pot Beef Stew with Bacon and Mushrooms

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

This Instant Pot Beef Stew with Bacon and Mushrooms is so full of flavor and so tender! When you use your electric pressure cooker, you can have beef stew in under an hour!

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Course: dinner

Cuisine: American

Keyword: Beef stew in instant pot

Servings: 6

Calories: 465 kcal

Ingredients

• 4 Slices Thick Cut Bacon, Sliced
• 2-3 Pounds Beef Stew Meat
• 1 teaspoon Salt
• 1/2 Large Onion, Diced
• 3 Carrots, Peeled and Diced
• 8 Ounces Baby Bell Mushrooms, Quartered
• 1/2 teaspoon Dried Thyme
• 2 Cups Beef Broth
• Xanthan gum, Flour, or Cornstarch for thickening (see notes)

Instructions

1. In the electric pressure cooker, press the sauté button and adjust until "more" is highlighted. When the display reads hot, add the diced bacon. Cook the bacon until it is crisp, remove it to drain on paper towels, reserving the bacon grease in the pot.

2. In a large bowl, add the beef stew meat and salt. Add half of the beef to the Instant Pot and let it sauté until brown. Remove to a plate and add the rest of the beef to sauté until brown.

3. Hit the cancel button, then add all of the beef to the pot, the onion, carrots, mushrooms, thyme, and beef broth.  Be sure to scrape any burned bits from the bottom of the pot.

4. Place the lid on the pot, set the valve to sealing, and set to pressure cook for 35 minutes. When the pot is finished cooking, let the pressure release naturally for 10 minutes, then release the rest of the pressure manually by turning the valve.  

5. Remove the lid, give the beef stew a big stir, and serve in bowls Sprinkle the reserved cooked bacon on top of each bowl.  

Recipe Notes

Nutrition per serving: 310 calories / 12g fat / 5g carbs / 1g fiber / 46g protein

 

Thickening options:

• For low carb: after the stew is finished cooking, sprinkle a teaspoon of xanthan gum and set the pot to saute.  The xanthan gum will thicken the stew as it simmers.
• Flour: dust the stew meat with 1/3 cup of flour before browning.
• Cornstarch: after the stew is cooked, create a slurry using 3 tablespoons of cornstarch mixed into 3 tablespoons of water.  Stir it into the stew and bring the liquid to a simmer to thicken.

⭐ Did you make this Instant Pot Beef Stew Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer