Instant Pot Beef Stew
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This Instant Pot Beef Stew is hearty, flavorful, and incredibly comforting. Tender chunks of beef, carrots, and potatoes are simmered together in a rich broth, making it the perfect cozy dinner for busy weeknights or chilly evenings.
Looking for more Instant Pot recipes? Try this Instant Instant Pot Chicken Taco Soup next.
Instant Pot beef stew is my go-to when I want a meal that’s both satisfying and quick.
It’s a complete dinner in one pot, filled with protein, veggies, and plenty of flavor. The Instant Pot makes it simple—no hours of simmering required—while still giving you that slow-cooked taste.
This recipe is perfect for meal prep too—it reheats beautifully and even freezes well!
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Instant Pot beef stew:
Ingredient Notes
Beef – Chuck roast is best for rich flavor and tenderness. Trim excess fat if needed.
Beef Broth – Low-sodium broth lets you control the salt level.
Vegetables – Add celery, parsnips, or peas for extra texture and color.
Tomato Paste – Adds depth and natural sweetness; don’t skip for the best flavor.
Cornstarch Slurry – Optional, but great for thickening if you like a heartier stew.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Add More Veggies: Try celery, mushrooms, or peas for extra flavor and color.
Wine Upgrade: Add ½ cup of red wine when deglazing after browning the beef for a richer flavor.
How to Make Beef Stew In The Instant Pot: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Set your Instant Pot to Sauté mode. Add olive oil and beef cubes, browning the meat on all sides for 4–5 minutes. If necessary, work in batches to avoid overcrowding.
Step 2: Stir in the chopped onion and garlic, sautéing for 2 more minutes until fragrant.
Step 3: Press Cancel. Add tomato paste and stir to coat. Then, add the carrots, potatoes, beef broth, salt, pepper, and optional herbs. Mix thoroughly.
Step 4: Close the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes, then allow a 10-minute natural release before quick releasing any remaining pressure.
Step 5: For a thicker stew, create a slurry by mixing cornstarch and water. Turn on Sauté mode and stir the slurry into the stew. Cook for 2–3 minutes, or until desired thickness is achieved.
Recipe Tips and Tricks
For extra depth of flavor, brown the beef well before adding liquid.
If you prefer softer veggies, cut them into larger chunks so they don’t overcook.
Taste before serving and adjust seasoning with extra salt, pepper, or even a splash of vinegar.
Double the recipe for a larger batch—it freezes beautifully.
Frequently Asked Questions
Yes! Just skip the browning step, though the stew may be slightly less rich in flavor.
Up to 4 days in an airtight container.
Yes, beef stew freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Use a cornstarch slurry or let it simmer on Sauté mode until it thickens.
I hope you love this Instant Pot beef stew! Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Dinner Ideas
Instant Pot Beef Stew
Ingredients
- 1.5 lbs beef stew meat 680 g (chuck roast), cut into 1-inch cubes
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary optional
- 1 tbsp cornstarch + 1 tbsp water optional, for thickening
Instructions
- Set your Instant Pot to Sauté mode. Add olive oil and beef cubes, browning the meat on all sides for 4–5 minutes. If necessary, work in batches to avoid overcrowding.
- Stir in the chopped onion and garlic, sautéing for 2 more minutes until fragrant.
- Press Cancel. Add tomato paste and stir to coat. Then, add the carrots, potatoes, beef broth, salt, pepper, and optional herbs. Mix thoroughly.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes, then allow a 10-minute natural release before quick releasing any remaining pressure.
- For a thicker stew, create a slurry by mixing cornstarch and water. Turn on Sauté mode and stir the slurry into the stew. Cook for 2–3 minutes, or until desired thickness is achieved.
Notes
For enhanced flavor, a splash of vinegar or a squeeze of lemon just before serving can elevate the taste.
Storage & Reheating:
Storage: Let the stew cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stovetop over medium heat, or in the microwave in 1–2 minute intervals, stirring occasionally, until heated through.
Freezing: This stew is freezer-friendly. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data