instant pot beef stew in a red bowl

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!
Course dinner
Cuisine American
Keyword Beef stew in instant pot
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 465kcal
Author Jennifer Banz


  • 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)


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


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.


Calories: 465kcal