This Instant Pot beef stew is quick, easy, and packed with robust flavor. Thanks to pressure cooking, the beef becomes incredibly tender in under an hour—no need to simmer for hours on the stove. It’s the perfect cozy meal for chilly evenings or when you need a filling dinner with minimal fuss. Plus, everything cooks in one pot, making cleanup a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stew beef (such as chuck roast), cut into chunks
Yellow onion
Garlic cloves
Carrots
Potatoes (Yukon gold or russet)
Celery
Tomato paste
Beef broth
Worcestershire sauce
Olive oil
Bay leaf
Dried thyme
Dried rosemary
Salt and pepper
Cornstarch (optional, for thickening)
Water (for cornstarch slurry)
Directions
Set your Instant Pot to “Sauté” mode. Add olive oil, then sear the beef in batches until browned on all sides. Remove and set aside.
Add chopped onion, celery, and garlic to the pot. Cook for 2–3 minutes until softened.
Stir in tomato paste and cook for 1 minute to deepen the flavor.
Return the beef to the pot along with the carrots and potatoes.
Pour in the beef broth and Worcestershire sauce. Add bay leaf, thyme, rosemary, salt, and pepper. Stir to combine.
Close the lid, seal the valve, and set to “Pressure Cook” on high for 35 minutes.
Allow natural pressure release for 10 minutes, then manually release any remaining pressure.
Open the lid, and if you want a thicker stew, mix cornstarch with water to make a slurry. Stir into the stew and use “Sauté” mode to thicken for a few minutes.
Taste and adjust seasoning as needed. Remove bay leaf before serving.
Servings and timing
This recipe serves 6. Prep time: 15 minutes Cook time: 35 minutes (plus time to build and release pressure) Total time: 1 hour
Variations
Low-carb version: Replace potatoes with turnips or cauliflower for a lower-carb stew.
Spicy twist: Add a dash of hot sauce or red pepper flakes for a bit of heat.
Herb lovers: Use fresh herbs instead of dried for a brighter flavor.
Wine-based broth: Replace ½ cup of the broth with dry red wine for extra depth.
Mushroom addition: Add sliced mushrooms with the vegetables for a richer umami flavor.
Storage/Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat until hot, or microwave in 1-minute intervals, stirring in between. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as desired.
FAQs
Can I use frozen beef for Instant Pot beef stew?
It’s best to thaw the beef first, but you can use frozen beef. Just skip searing and increase cook time by 5–10 minutes.
Why is my beef tough?
The beef may not have cooked long enough. Pressure cooking for 35 minutes usually results in tender meat, but tougher cuts may need more time.
Can I make this without searing the beef?
Yes, but searing adds extra flavor. If you’re short on time, you can skip it, and the stew will still be delicious.
How do I thicken beef stew?
Use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) stirred in at the end and simmer until thickened.
What cut of beef is best?
Chuck roast is ideal due to its marbling and tenderness when pressure cooked. Avoid lean cuts like sirloin.
Can I add frozen vegetables?
Yes, add frozen peas or green beans after pressure cooking, then use “Sauté” mode to heat them through.
Is beef stew better the next day?
Yes, the flavors deepen overnight, making it even more delicious after resting in the fridge.
Can I double this recipe?
Yes, as long as it doesn’t exceed the fill line of your Instant Pot. Adjust cook time only slightly if doubling.
Do I need to peel the potatoes?
Peeling is optional. Yukon gold potatoes work well with or without skins, while russet potatoes are better peeled.
What can I serve with beef stew?
Crusty bread, biscuits, or a simple green salad make great sides for a complete meal.
Conclusion
Instant Pot beef stew is the ultimate comfort food, made easier and faster with pressure cooking. With rich, tender beef, perfectly cooked vegetables, and a flavorful broth, this stew is satisfying and soul-warming. It’s a reliable, crowd-pleasing dish perfect for family dinners or meal prepping for the week
Instant Pot beef stew is a hearty, one-pot comfort food made with tender chunks of beef, vegetables, and a rich, savory broth. This pressure-cooked version delivers deep, slow-cooked flavor in a fraction of the time.
Ingredients
2 lbs stew beef (chuck roast), cut into chunks
1 yellow onion, chopped
3 garlic cloves, minced
3 carrots, sliced
3 potatoes (Yukon gold or russet), chopped
2 celery stalks, chopped
2 tbsp tomato paste
4 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp olive oil
1 bay leaf
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
1 tbsp cornstarch (optional, for thickening)
1 tbsp water (for cornstarch slurry)
Instructions
Set the Instant Pot to “Sauté” mode. Add olive oil and sear the beef in batches until browned. Remove and set aside.
Add chopped onion, celery, and garlic. Sauté for 2–3 minutes until softened.
Stir in tomato paste and cook for 1 minute.
Return beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, bay leaf, thyme, rosemary, salt, and pepper. Stir to combine.
Close the lid, seal the valve, and set to “Pressure Cook” on high for 35 minutes.
Let pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Open the lid. For a thicker stew, mix cornstarch and water to make a slurry. Stir into the stew and use “Sauté” mode to thicken.
Remove bay leaf, adjust seasoning if needed, and serve hot.
Notes
For a low-carb version, replace potatoes with turnips or cauliflower.Add frozen peas or green beans after pressure cooking for extra veggies.Replace ½ cup of broth with red wine for richer flavor.Skip searing the beef to save time, but note that searing adds more flavor.Stew tastes even better the next day as flavors develop.
