Instant Pot Beef Stew

Why You’ll Love This Recipe

This beef stew is everything you want on a chilly day: warm, nourishing, and packed with flavor. The Instant Pot drastically reduces the cooking time while locking in moisture and richness. It’s a one-pot meal that’s easy to prep, uses basic ingredients, and delivers tender beef and vegetables in under an hour. Perfect for weeknights, meal prep, or whenever you need a cozy dinner fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Stew beef (chuck roast, cut into cubes)
• Salt and black pepper
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Carrots (sliced)
• Potatoes (cubed)
• Celery (optional)
• Tomato paste
• Worcestershire sauce
• Beef broth
• Dried thyme
• Bay leaf
• Cornstarch (for thickening)
• Fresh parsley (optional for garnish)

Directions

1. Set Instant Pot to Sauté mode. Add olive oil and brown the beef in batches. Season with salt and pepper. Remove and set aside.
2. Add onion and cook until softened, about 3–4 minutes. Stir in garlic and tomato paste, cooking for 1 minute.
3. Return the beef to the pot along with carrots, potatoes, celery (if using), Worcestershire sauce, thyme, and bay leaf.
4. Pour in the beef broth. Stir to combine.
5. Lock the lid and set the Instant Pot to High Pressure for 35 minutes.
6. Once the cooking time ends, allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
7. Set Instant Pot back to Sauté. To thicken the stew, stir cornstarch with a bit of water to make a slurry and add to the pot. Simmer for a few minutes until thickened.
8. Discard the bay leaf, garnish with parsley if desired, and serve hot.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes (plus pressure build/release)
Total time: 1 hour

Variations

• Add peas or green beans: Stir in frozen peas or green beans after cooking and let them warm through on Sauté.
• Use sweet potatoes: For a slightly sweeter flavor and more nutrients.
• Add red wine: Replace ½ cup of broth with dry red wine for extra richness.
• Spicy twist: Add a pinch of red pepper flakes or hot sauce.
• Make it gluten-free: Use cornstarch or arrowroot powder to thicken the stew.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop or microwave until heated through.
To freeze, cool the stew completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef is best for stew?

Chuck roast is ideal—it’s affordable and becomes tender and flavorful when pressure cooked.

Do I need to brown the meat?

Browning adds flavor, but you can skip this step if you’re short on time.

Can I use frozen beef?

It’s best to thaw the beef first for even cooking and proper browning, but you can use frozen if needed—just skip the browning step.

How do I avoid mushy vegetables?

Cut vegetables into larger chunks, and avoid using soft vegetables like zucchini during pressure cooking.

Can I cook this on the stovetop?

Yes, just simmer everything in a large pot for 2 to 3 hours until the beef is tender.

Can I add grains like barley?

Yes, but they may require additional liquid and cook time. Cook separately or add during pressure cooking with adjusted liquid.

Is this stew thick?

It starts brothy but thickens with cornstarch or simmering after pressure cooking.

What potatoes work best?

Yukon gold or red potatoes hold their shape well. Russets may break down more during cooking.

Can I double the recipe?

Yes, just don’t fill the Instant Pot past the max fill line. Cooking time remains the same.

What can I serve with this?

Crusty bread, dinner rolls, or a simple green salad all pair well.

Conclusion

Instant Pot Beef Stew delivers all the comfort of a slow-simmered classic in a fraction of the time. With tender beef, hearty vegetables, and a deeply flavorful broth, it’s a satisfying and nourishing meal that’s perfect for busy nights or cozy weekends. Once you try this easy pressure-cooked version, it might just become your go-to stew recipe.

Instant Pot Beef Stew

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Instant Pot Beef Stew is a fast and flavorful version of the classic comfort dish, made with tender beef, hearty vegetables, and a savory broth—all pressure cooked to perfection in under an hour.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes (plus pressure build and release time)
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Instant Pot / Pressure Cooker
• Cuisine: American

Ingredients

• 2 lbs stew beef (e.g., chuck roast), cut into cubes
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 potatoes, cubed
• 2 stalks celery (optional), chopped
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 1½ tbsp cornstarch (mixed with 2 tbsp water for slurry)
• Fresh parsley, for garnish (optional)

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Instructions

1. Set Instant Pot to Sauté mode. Heat olive oil and brown beef in batches. Season with salt and pepper. Remove and set aside.
2. Add onion and sauté for 3–4 minutes. Stir in garlic and tomato paste; cook for 1 minute.
3. Return beef to pot. Add carrots, potatoes, celery, Worcestershire sauce, thyme, bay leaf, and beef broth. Stir to combine.
4. Lock lid and set to High Pressure for 35 minutes.
5. Allow a 10-minute natural pressure release, then manually release remaining pressure.
6. Set to Sauté. Stir in cornstarch slurry and simmer until stew thickens, about 2–3 minutes.
7. Discard bay leaf, garnish with parsley, and serve hot.

Notes

• Use chuck roast for best tenderness and flavor.
• Cut vegetables into large chunks to prevent overcooking.
• Add frozen peas or green beans after cooking for color and texture.
• Replace ½ cup broth with dry red wine for extra depth.
• To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 4g
• Sodium: 680mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 95mg