See my guide on how to use an Instant Pot.

This Instant Pot Beef Stew is filled with tender pieces of beef, potatoes and carrots in a rich and flavorful broth. It’s a quick and easy twist on this classic comfort food.

Instant pot beef stew in a bowl with a spoon.

When you’re craving a warm, hearty meal, there’s nothing better than a comforting bowl of beef stew. Once you try making beef stew in the Instant Pot, you’re not going to want to make it any other way!

I love cooking with the Instant Pot because it develops rich, deep flavors in a fraction of the time. With a busy schedule, it can be hard to find the time to cook the classic recipes that you crave. Instant Pot recipes change all that. With this Instant Pot beef stew recipe, you can make an incredible beef stew from scratch without devoting a whole afternoon to cooking.

This Instant Pot beef stew tastes as if it simmered for hours on the stove. The beef is melt in your mouth tender and the broth is thick and flavorful. It reminds me of another favorite cozy recipe, Instant Pot Pot Roast. The difference is that this beef stew cooks more quickly and has a thick, brothy base surrounding the meat and vegetables. It’s truly the best beef stew I’ve tried!

Beef stew in an instant pot with a wooden spoon.

Why You’ll Love this Recipe

  • Cooking beef stew in the Instant Pot makes the meat unbelievably tender and flavorful in a fraction of the time.
  • It’s a comforting one pot meal that the whole family will love.
  • The leftovers reheat wonderfully or you can freeze them for later. See my notes below.

We have made this recipe so many times now and it’s a tried-and-true favorite in our house! It comes out perfect every time! Thank you for making our cold evenings full of comfort!! 

Samantha

Instant Pot Beef Stew Ingredients

Ingredients for Instant Pot beef stew recipe.
  • Beef: Use either a boneless beef chuck roast or beef stew meat. You’ll find more info below about what kind of beef is best for stew.
  • Olive Oil: For browning the beef.
  • Onion and Garlic: Yellow onion and fresh garlic add delicious flavor.
  • Seasonings: You’ll need salt and pepper to season the meat. The stew is also seasoned with Italian seasoning, dried thyme and a bay leaf.
  • Beef Stock or Broth: I recommend using unsalted or low sodium broth or stock so that you can salt the stew to your tastes. If you use regular salted broth, you may want to reduce the added salt in the recipe.
  • Tomato Paste: Creates depth of flavor in the broth.
  • Worcestershire Sauce: Brings savory, umami flavor. Balsamic vinegar works well if you need a gluten-free substitute.
  • Carrots and Potatoes: I recommend using waxy potatoes, such as yellow potatoes or Yukon golds, because they hold up well while the stew pressure cooks. Small creamer potatoes or baby potatoes are more tender and may become too soft. Avoid using starchy potatoes like russets because they will fall apart.
  • Cornstarch: To thicken the stew after it cooks.

Find the full printable recipe, including ingredient amounts, in the recipe card below.

What Kind of Beef is Best for Stew?

You can make beef stew with either a boneless chuck roast or beef stew meat. If you use a beef chuck roast, cut it into 1 1/2 to 2-inch cubes. Beef stew meat is sold already cut into chunks and is notorious for being tough, but I’ve found that the Instant Pot works wonders for turning it tender. If you have time to cut up the beef yourself, a boneless chuck roast is your best option because the fat marbling makes the meat extra tender and juicy. If time is limited, pre-cut stew meat will save you a few minutes.

How to Make the Best Instant Pot Beef Stew

Here is an overview of the recipe steps. If you are new to using an Instant Pot, you might find my guide on How to Use an Instant Pot helpful.

Brown the beef. You’ll brown the beef right in the Instant Pot using the Instant Pot sauté function, in some olive oil. Season the beef with salt and pepper for another layer of flavor. After the meat is browned, transfer it to a clean bowl. Then sauté the onion and garlic in the Instant Pot.

Browning cubes of beef chuck roast in instant pot.
Sautéing onion and garlic in instant pot.

Deglaze the pot. This step is important to make sure that you don’t get the Instant Pot burn message. When you brown the meat, some small bits may get stuck to the bottom of the pot. You’ll pour in some broth and use a spoon or spatula to scrape up those bits. They’ll come up easily if you deglaze while the pot is still warm. Those browned bits are going to add so much flavor to your beef stew!

Stirring in broth with a wooden spoon to deglaze the pot.

Cut the veggies into big chunks. Chop the carrots into 1-inch pieces on the diagonal, and the potatoes into approximately 1 1/2-inch chunks. If you cut the veggies too small, they may overcook while the stew pressure cooks.

Pressure cook. Stir in the tomato paste, Worcestershire sauce, Italian seasoning, thyme and bay leaf. Then add the beef back to the pot, along with any juices from the bowl. Place the carrots and potatoes on top of the beef. Pressure cook the stew for 35 minutes.

Beef cubes, tomato paste, Worcestershire sauce, Italian seasoning, thyme and bay leaf added to pot.
Carrots and potatoes added on top of beef in instant pot.

Use a natural pressure release. After the pressure cook time ends, allow for the Instant Pot to release naturally for 10 minutes. This natural release will make the beef more tender, so don’t skip it. There will probably still be some steam and pressure to be released after 10 minutes, so you’ll use a quick release to finish releasing the pressure.

Thicken the broth. This is optional, but I like to use a cornstarch slurry to thicken the broth. Whisk together 2 tablespoons each of cornstarch and water and stir this mixture into the stew. Turn on the sauté function and simmer. The broth will thicken quickly – mine took just 2 or 3 minutes.

Serve the Instant Pot beef stew with some crusty bread or Dinner Rolls and a Green Salad for a delicious, family-friendly meal.

Beef stew in an instant pot.

Cooking Tips for Instant Pot Beef Stew

  • Brown the beef using your Instant Pot’s sauté function for maximum flavor. Let the beef brown, without moving the pieces, for about 4 minutes per side. You’ll know that the beef has developed the perfect golden brown crust and is ready to flip when it releases easily from the bottom of the pot.
  • You can save prep time by peeling and chopping the carrots while the beef browns. Scrub and chop your potatoes while you sauté the onion.
  • To add peas, stir in frozen peas after pressure cooking, when you thicken the broth.
  • If you’re looking for a make ahead recipe, try this Slow Cooker Beef Stew.

To Store, Freeze and Reheat

Beef stew is one of those meals that tastes even better on the second day!

  • To Store: Store leftover been stew in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: This stew freezes well for a quick meal later on. Let it cool completely and then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • To Reheat: Reheat beef stew in a covered pot on the stove over medium heat until simmering, or reheat in the Instant Pot using the sauté function.
Two bowls of Instant Pot beef stew with Instant Pot in the background.

More Easy Instant Pot Recipes

Instant Pot beef stew in a bowl with a spoon.
4.94 from 66 ratings

Instant Pot Beef Stew

Servings: 6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Inactive Time: 25 minutes
Total Time: 1 hour 25 minutes
This Instant Pot Beef Stew is filled with tender pieces of beef, potatoes and carrots in a rich and flavorful broth. Serve it with some crusty bread and a green salad for a hearty, satisfying meal that the whole family will love.
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Ingredients

  • 2 pounds boneless beef chuck roast, or beef stew meat
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 cups unsalted beef stock, or low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 4 carrots, cut into 1-inch pieces on the diagonal
  • 1 ½ pounds Yukon gold potatoes*, about 4 medium, cut into 1 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions
 

  • If using chuck roast and not already cut stew meat, cut the beef into 1 1/2 to 2 inch cubes.
  • Heat 1 tablespoon of the olive oil in the Instant Pot using the sauté function. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
  • Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
  • Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
  • Add the onion to the Instant Pot and saute for 2-3 minutes, until it begins to soften. Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
  • While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.
  • Add the tomato paste, Worcestershire sauce, Italian seasoning, thyme and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the carrots and potatoes on top of the beef. Do not stir.
  • Close the Instant Pot lid and move the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon.
  • Open the Instant Pot lid. Remove the bay leaf.
  • Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on the sauté function. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

Notes

  • I recommend using waxy potatoes, such as yellow potatoes or Yukon golds, because they hold up well while the stew pressure cooks. Small creamer potatoes or baby potatoes are more tender and may become too soft. Avoid using starchy potatoes like russets because they will fall apart.
  • Beef stew can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
Serving: 1.5cups, Calories: 439kcal, Carbohydrates: 26g, Protein: 35g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 104mg, Sodium: 858mg, Potassium: 1431mg, Fiber: 4g, Sugar: 4g, Vitamin A: 6895IU, Vitamin C: 18.7mg, Calcium: 103mg, Iron: 7.9mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course
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