Instant Pot Beef Stew
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.
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!
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
- 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.
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!
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.
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.
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.
More Easy Instant Pot Recipes
- Instant Pot Chili
- Instant Pot Chicken Noodle Soup
- Instant Pot Mushroom Risotto
- Instant Pot Pork Chops
Instant Pot Beef Stew
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.
Can you use canned stew vegetables instead of fresh. It has carrots potatoes and celery. Thanks.
I have never cooked with canned stew vegetables so I can’t say for sure. My thought is that they are probably already cooked so they might overcook in this recipe. As is, the carrots and potatoes get very soft from pressure cooking. (If the canned veggies are already cooked you could possibly warm them and add them to the stew after cooking?)
I used 1/2 cup of good red wine to deglaze my pan and added 2 tablespoons of balsamic vinegar to the mix, adds richness, all n all a very good receipe with rave reviews from my family
Can I use cooking wine?
As far as cooking wine goes, never cook with a wine you wouldn’t drink. Cooking wine is a scam.
Is it possible to add barley to this stew with the total cooking time?
Barley will take about 20 minutes to cook in a stew in the Instant Pot, so the cook time is enough, but the barley may be slightly overcooked. You will need to increase the amount of liquid because the barley will absorb some as it cooks. I would try adding an additional cup of broth along with 1/2 cup of barley.
So easy in the Instant Pot and delicious. Thank you.
So far our favorite pressure cooker recipe!
I’m so happy to hear that!
I’ve done this recip twice now and while the stew is delisciou the meat itself is dry rather than moist as I imagine it should be. Am I doing something wrong? The meat I use is grass fed beef stew meat. First time i followed recipe cooking time and the meat was really dry and hard. Second attempt I added 15 minutes to cooking time. It was much softer but still dry. If I can get the meat done properly I would totally give it 5 stars. Thank you for any suggestions.
My first thought is that if the meat is dry and not tender, it is the stew meat that you are using. Stew meat can vary greatly, and some can be very tough. It sounds like you may be using a good quality stew meat, though, so I’m not sure. I’ve never had a problem with the meat being dry in this recipe, especially with all of the broth plus pressure cooking to make it tender.
Carla, there’s a big difference between “round” and “chuck” stew meat. “Round” can be very tough and dry. “Chuck” comes out super tender. Of course, chuck is a lot fattier (which is what makes it tender). I try to trim as much fat off as possible which usually means that I need to by about .5 lb more stew meat than I actually need. Good luck!
It’s the grass fed beef you are using. Grass fed beef is notoriously dry, as the animal does not develop the same level of fat as traditional corn fed beef does. It’s a bit less noticeable in a steak, but in a slow cooked item like this, it becomes more apparent.
Turned out great! I didn’t have tomato paste and it was still super good!
I’m so happy to hear that! Thank you for taking the time to let me know.
I was just about to see what I needed to substitute for tomato paste because I can’t have tomato! Going forward without it!
Kristine, your videos are great!
Congratulations!!!
Jasmine
Thank you so much!! I hope they are helpful!
My instant pot took almost thirty minutes to come to pressure, not the listed 10-15, which made dinner later than I planned. Give yourself extra time, just in case.
Made this today and it was absolutely delicious! Just what the Dr. ordered on a chilly fall day here in Delaware. Followed the recipe to a T with one slight variation. I used a handful of frozen pearl onions vs the chopped yellow onion. Tasty, hot and very flavorful! Sharing this recipe with all my InstantPot-head friends 🙂
Is there anything else I can use to substitute Worcestershire sauce?
You can leave it out and the stew will still be delicious. 🙂
This stew is so delicious I have made it twice and my boyfriend asked me to make it again. Love these instant pot recipes. Thank you.?
Has anyone doubled this recipe?
I fill the pot! I use same ingredients just more of everything until my pot is to the full line… My favourite stew, though I never leave it for 35 mins, more like 15 and the meat and veggies are all melt in your mouth tender!
Absolutely delicious! I personally like it a bit more spicy but my husband can’t do spice, so I added some red pepper flakes to my serving!
This stew was our first recipe in our new Instant Pot, the stew was the best stew we have ever made, such wonderful flavor!
Can’t wait to try your other Instant Pot recipes.
I made the stew exactly according to the recipe. So easy to make but it wasn’t very flavorful. Does anyone have any suggestions for me?
Season your meat with a good amount of salt and pepper. I also added 2 celery sticks to my stew.
Followed the receipt as written. Came out perfectly! Thanks!
I added celery and it did not have enough tomato taste for me so I added half a can of tomato sauce before I thickened it.
It was my first recipe in the Instant Pot as well. I added celery and turnips. I’ve always found with stew, even as previously done in the slow cooker, as well as when my mom cooked it in her old fashioned pressure cooker when I was growing up, that it always tastes better the next day after the flavours have blended. We never eat it the day it’s cooked.
Hi, newbie question.
Just got my IP Duo.
It has two pressure settings … which one do I use for this recipe ?
Low or High?
Thanks
You use high pressure for this recipe (and pretty much every recipe). I hope you enjoy the stew, and your new Instant Pot!
Can this recipe be doubled?
Yes, as long as you don’t exceed the max fill line for your Instant Pot.
My family loves it, delicious! I have made it twice!
If you double the recipe, do you increase the cooking time? I am making this tonight with venison.
The cook time stays the same for a double recipe.
Instant Pot rookie question- could you reduce the time to prevent the carrots and potatoes from getting so soft? My family likes a little more bite in their veggies. Other than this, it was delicious!
Hi Katie,
It is going to depend on the thickness of your stew meat which you want to be fully cooked and tender. You might experiment by cubing the stew meat a little smaller and the carrots and potatoes a little larger. Then you could reduce the cook time by a few minutes and have firmer vegetables.
I sauté the meat longer and then do a shorter cook time for this effect! The recipe is perfect and amazing!
What size of insta pot do you have? I have a 2qt…..so not sure how much to make. Haven’t used it but am anxious too.
Thank you!
I’ve made this recipe both in my 6 quart and 8 quart. You would need to halve the recipe to fit in a 2 quart. My Instant Pot guide might be helpful to you in getting started. 🙂
Just received my Instant Pot this last xmas so I’ve only tired out a few recipes so far. This was the best beef stew I’ve ever made. Family loved it. Followed the instructions except I have the mini duo so I had to 1/2 the meat and potatoes. I also added more salt in the end. The stew meat I used came out very tender. This will be one of our go-to recipes now.
I’m so glad you enjoyed this recipe! Thank you for taking the time to leave a comment. You’re going to love your Instant Pot! 🙂
I forgot to take the bay leaf out until after the corn starch step is that ok?
Yes, that’s fine. 🙂
I just made this and followed your recipe exactly except for reducing the cook time to 30 min because I bought small potatoes and cut them in half. Perfect! Once done and thickened I added frozen peas and corn. Delicious!
If I use the pre cut meat, does it still need to brown first on the sides? Or is that only if I use a whole piece of meat?
You should still brown the meat because it adds flavor. If you buy a whole piece of meat, you will need to cut it into cubes and then brown it.
I can’t remember the last time I loved a new recipe so much. This is amazing and getting added to our regular dinner rotation. I threw in some radishes for extra veg and it was perfect!
This was the third meal I made in the Instapot. My husband says it’s the best stew he ever had, and I agree. thank you for this great recups and very clear instructions!
I meant great recipe!
I made it as directed with a few minor changes. When I put the seasonings in, I also added a few shakes of garlic powder, onion powder and parsley. Also, at the deglazing step, I used 1/2 c of red cooking wine with a 1/2 cup of broth. Followed up with the other 2 cups of beef broth. After pressure release I added some frozen green beans and corn, omitted the peas (I hate peas). It was awesome!! Hubby loved it too. Made cornbread to go with it. Thanks for the awesome recipe!
I’m glad you enjoyed this!
Absolutely delicious and super easy to make!! My first time cooking in instant pot and this recipe made it less stressful. I skipped tomatoe paste and it still turned out perfect. Thank you!!
I’m so happy that your first Instant Pot recipe was a success! Thank you for taking the time to let me know that you enjoyed this recipe. 🙂
Hi. I want to make this recipe for today but my beef stew is frozen and have no time to thaw it. Can I just add it frozen? I assume I can not brown it, should I make any other change to the recipe?
You can use frozen beef without changing the cook time. The Instant Pot may just take a few extra minutes to reach pressure with frozen meat. No other recipe changes are needed. Enjoy!
Could I use flour instead of cornstarch to thicken the gravy?
Yes, that should work.
CAN YOU USE WHOLE WHEAT FLOUR AND WATER AT THE END TO THICKEN
That might work, but I haven’t tried it.
This was the 2nd meal I’ve made since I got my Instant Pot for Mother’s Day. I didn’t have any tomato paste so I substituted with ketchup which worked fine. The meat came out so very tender and flavorful! This will now be my favorite way to make beef stew. I’ve been a Crock-pot only gal for over 30 years and now I am so excited to experiment with the IP and try new recipes!
I’m making this tomorrow, and I can’t wait to eat it, can I add farro and celery plus the carrots and potatoes to the beef stew?
You can add celery without changing anything else in the recipe. It’s more difficult for me to answer the question about adding farro without testing it myself. Farro only takes about 10 minutes to cook in the Instant Pot, so my worry is that the farro would be overdone with the cook time for this recipe. You would also need to add more liquid since the farro would absorb quite a bit as it cooked. You could do some experimenting, or you could cook the farro separately and add it to the cooked stew.
Can I cook on slow cook? And how long would I cook it for?
Try my slow cooker beef stew recipe.
At 5 o’clock on a Saturday evening, I still hadn’t found exactly what I wanted to prepare for dinner. In desperation, I turned to the internet for Instant Pot recipes. This was one of the first I came across and I’m so glad I did! Super easy and tons of flavour. This will definitely be a keeper. Thank you so much Kristine!
Dinner came out amazing. My hubby and kids loved this recipe.
If I want to half the recipe what should my cook time be?? Thanks so much!!
Keep the cook time the same, but just halve the ingredient amounts.
Found this when I searched for beef stew instant pot recipes. Best stew I have ever made and so easy to assemble! Can’t say enough about it. It’s a must try ????
Thank you, we really enjoy this recipe too!
I was wondering about how I might possibly add some dumplings?
You could try adding dumplings as in my Instant Pot Chicken and Dumplings recipe.
This is so delicious! We made this exactly as the recipe described but added a can of diced tomatoes. (My mom always made a tomato base for her beef stew!) The texture and flavors are perfect. Will make this again and add some other vegetables (peas/corn/green beans)
Excellent stew. The meat was tender and veggies cooked beautifully. Perfect for a cold autumn or winter night.
This recipe was YUM! I used tiny uncut creamer potatoes, and omg they were my favorite part! I might add celery next time, but my bf said it was probably the best beef stew he’s ever had! Only one thing— my chunks of stew meat COMPLETELY shredded while cooking! I’ve never had that happen before! I followed all the directions, including searing, so IDK what happened! I’d like to try this recipe again, but hope I get to keep the beef chunks!
I’m so glad you enjoyed this stew! Hmmm, I’m not sure why your stew meat completely shredded. Maybe it was an especially tender type of stew meat?
Great recipe! I used Wagyu beef and WOW!!! Easy and fast, the high fat content in wagyu makes the meat extremely moist.
If I cut the recipe in half does the cook time change?
The cook time will stay the same for a half recipe. 🙂
This was delicious!
This was the first dinner I made in my new instant pot, and it came out delicious! Your directions were awesome especially for a newbie IP user. I will be checking out more of your recipes. I highly recommend this one!
Great recipe except I ended up cooking it in my stock pot on stove. After searing I even took meat out and completely washed pot out. Put meat and all vegetables back in, turned on and got a burn notice after a few minutes. Turned off, scraped bottom and started again, same thing, burn notice. So, I took it all out, bottom was all stuck with meat and vegetables. I cooked it on stove. It was delicious. I’ve had my instant pot for a year and have only used it about five times. I guess I’m just old school!
I had the same thing happen. I finally figured out that flouring the meat prior to browning is an instapot no no.
Add thickening starch after it pressure cooks, or it won’t pressure cook.
The instant pot doesn’t know what you are putting into it, lightly flouring the meat before browning is perfectly fine. This has nothing to do with the burn notice. The burn notice is all based upon the weight of the product in the pot. If the pot thinks there is too little product (low weight) this happens. It has nothing to do with what you put in, but how much you put in.
This stew is very delicious and flavorful. I made it in a pot on top of the stove. I will definitely make it again. The seasoning is exceptional. It has a very dark, rich gravy or sauce.
Scared newbie here. Don’t like change much. Daughter gave me for Christmas so I tried out the stew recipe. Yummm. Thank you.
I don’t think I’ve ever left a review for a recipe but I just had to this time! Start by understanding that I’m really particular about my Beef Stew. It must be flavorful, tender, gravy thick and taste like my mother’s recipe of long ago. This recipe is spot-on! Absolutely delicious. Thank you for sharing this recipe.
The look on the man’s face said it all!!! I did have to explain that this was beef stew and not goulash (he’s German). Meat was tender!! I did not have potatoes so added more carrots and served over rice.
Wow, wow, wow. Thank you, Kristine- I am licking the bowl almost as I type! Followed the recipe to the work and did not deviate. Pure joy! I might start adding items, but it doesn’t need it at all! Thanks for posting a 5-star easy-to-follow Instant Pot recipe!- Scott
Delicious! This was my first try at using the instapot for beef stew (i usually use the crockpot -never again) the only thing I changed was: I dredged the meat in a flour salt pepper mixture (shake and bake style) and then added-in some peas at the end after cooking and while I was setting the table etc.
This is exactly what I did and am doing a second time! Absolutely yum. My German hubby loved it. I do it with less meat cause I have 1 lb pacages and we eat in bowls. Wonderful and freezes well. Makes us two meals and a lunch!
Should I change the cooking time if I only have 1lb of beef?
No, keep the cook time the same. Enjoy!
This was delicious! My whole family loved it and that’s saying a lot for my picky husband and little boy.
I tried your Beef Stew Recipe tonight, it was very good. My husband liked it especially since I used a Yam and one Yukon gold gold potato. It was all I had. I will be making it again.
I have a son law can’t eat beef can substitute pork instead of beef would it turn out ok
I haven’t tried that. I think it would work – the pork may fall apart a bit more than beef? If you try it, let me know how it turns out!
We made this tonight and it was delicious. We didn’t have tomato paste or Worcestershire sauce but it still tasted amazing. 35 minutes seemed like a really long time to cook it so we went with 5 minutes and a 5 minute natural release. The carrots and potatoes were soft but firm, the meat moist and tender. It was perfect for us. Thank you so much for sharing this recipe.
This was a super easy and honestly tasted way better than the traditional way I used to make in either the slow cooker or oven. I did add a rutabaga, celery and some seasoned tomato juice I had left over in freezer from when I made diced tomatoes. The meat was cooked perfect and very juicy. Thank you for posting .
Thanks for the recipe. Its was very good!!! I added two beef bouillon cubes and peas. I know the bouillon adds more sodium but beef broth usually doesn’t have enough flavor for my taste. Will make again.
Found your recipe today and it was delicious!! My family really enjoyed it.
This seems like a very long time for the potatoes and carrots to cook, being that potatoes take about 5 minutes, so can I pressure cook the meat and everything for about 30 minutes, then quick release and add the potatoes and carrots and pressure cook for another 5 minutes?
Yes, that will work well if you like firmer potatoes and carrots.
I make this all the time. It is really good and a family fave.
Is there another spice I can substitute for the thyme? No one at my house likes thyme. Thank you
Hi Krista,
You can leave out the thyme. Depending on your tastes you could substitute a number of spices like oregano, basil, rosemary, paprika, parsley, or a little cayenne if you like spicy.
I made your instant pot beef stew and it was delicious!! Wonderful flavor! I will definitely make this again and will never by the seasoning packet at the store anymore 🙂
Great recipe, lots of flavor. Subbed a 1/2 cup of red wine to deglaze and added celery. Very yummy.
Hi. Great stew!!! Made this recipe several times exactly per instructions and entire family loves it. I was wondering if white mushrooms can be added? If so, would they go in whole or cut up? Otherwise, I can just cook these on stove top and add in at the end. Your advice is greatly appreciated! Thank you!
Hi Joanne,
I would add mushrooms at the same time as the onion.
Coming from someone who doesn’t know how to cook, trying to make a meal to give her boyfriend who cooks all the time a night off- This works! I love beef stew and this one looked the way I was hoping for so gave it a go and it turned out amazing. I subbed russet potatoes for the yukon gold as I couldn’t find them; they held up fine! I used regular beef broth instead of low sodium (instead of adding extra salt like my bf wanted me to do), seems just right for us! I also replaced about half a cup of beef broth for red wine (just a red blend that I had on hand) based on another comment I saw. The prep took me an hour rather than 20 minutes but that is due to my inexperience but overall worth it!!
Thank you!!
Made exactly as recipe was written. I used a Chuck roast, so it did take some time to cut and trim it. The meat came out tender and perfect. I added a little salt to my bowl, but that’s just my own taste preference. Thank you for the recipe!
This was good but it tasted like something was missing and I am not sure why. Will try again. We love beef stew.
I’ve made stew in the crockpot for years. Then I got the instant pot and it’s a game changer! This stew recipe is fantastic! I’m so glad I found it first. I wish I could claim it as my own, but I’ll give credit where credit is due ? It’s delicious and turns out perfect for me every time. I add whatever I have extra on hand. Tonight I added zucchini and asparagus to the carrots, celery and potatoes. Amazing. Thank you for sharing!
This is a lovely recipe, and one I would definitely try. This particular combination sounds delicious. Thanks for sharing!
First recipe in my new pressure cooker, yum! Delicious tender beef, flavorful!
This recipe is amazing but I was trying to figure out the best way to thaw/cook it once frozen so I can enjoy this recipe when I don’t have as much time. Is there any particular way you would recommend thawing? I’m slightly clueless in the kitchen but your directions have been a lifesaver so far!
The best way is to thaw the stew overnight in the refrigerator and then reheat in a pot on the stove. You could also thaw it on low power in the microwave. I’m glad you enjoy this recipe!
I like to use flour, coating the beef and browning it. Will this work?
Hi Philip,
I think that will work. My only concern is if the flour sticks to the bottom of the pot while browning you will have to make sure you deglaze it well scraping any coating off the bottom of the pot to avoid a burn warning during the pressure cooking stage.
I’m not one to make stew dishes a whole lot, but this recipe was absolutely delicious! I didn’t have Yukon potatoes so I used Idaho & red potatoes & it worked out fine. It was really hearty, filling and very tasty.
If I am only doing 3 servings, will the cook time change?
Thanks
The cook time will stay the same for a half recipe. Enjoy!
This was a good recipe! I added celery and fresh corn. I also added a little more broth to have a bit more gravy. Will probably decrease the cook time because my meat was a little overcooked. Other than that, this beef stew recipe was very tasty! Thanks for the recipe!
If I want to add frozen green beans to this, when should I do it? It seems like they may overcook if added initially.
I would add them after pressure cooking. You may want to cook the green beans on the stove and then stir them in to the finished beef stew.
I made this the other night and loved it. The meat came out so tender. It is a definite keeper!
Made this last night, and while I had to improvise with a few of the ingredients (red wine as I didn’t have enough beef stock, a combination of balsamic-ketchup, soy sauce and a touch of vinegar as substitution of Worcestershire sauce, and was missing Italian seasoning but I threw together what smelled like a suitable replacement), it turned out excellent. Even my somewhat finicky 16 yr old loved it. This will go into the recipe rotation, and thank you for posting this. Sub’d.
I have never left a review on recipes before, but had to do it this time. This was the best beef stew I’ve ever had! So flavorful and the meat was so tender. My husband said it was a bit salty because I salted the meat and my broth was salted, but I thought that made it even tastier!
I can not have beef, chicken or vegetable broth because of a histamine disease I have so can I substitute it with water and would I change anything else?
You can substitute water but may want to increase the salt and/or other seasonings because you will lose some flavor that the broth provides.
The “better than” brand also has onion and garlic broth bases as well. As another option if you are able to have that. They come in short glass jars near the other broth bases.
So delicious! thanks for sharing and love your site
When would you add frozen corn to this recipe?
I would add it at the end, along with the cornstarch slurry. The corn will cook as the stew simmers and thickens. Enjoy!
It is cooking now, so I won’t rate it until we eat it tomorrow. But I have a quick question: I want to add fresh mushrooms. They cook quickly, so I assume (oops) that I can put them in when I add frozen peas at the end, when I add the slurry. Does that sound right?
I find that mushrooms always benefit from some sauteing. You can add them at the end with the slurry, but I would recommend sauteing them on the stove first. I would probably opt to add them in step 5 with the onion and let them pressure cook along with everything else. I hope you enjoyed the stew!
Wow. Just WOW.
Let me preface this by saying that my culinary skills are “challenged” at the best of times. ?
This stew turned out perfectly! All the meat and veggies were tender, the thickness was awesome – yum, yum, yum! I’m going to name my Instant Pot: The Magic Pot.
Thanks so much for this recipe ?
This was my first time making a beef stew in my Instant Pot. I was really impressed! My only disappointment was the amount of thyme. It seemed to overpower everything. Afterwards, I looked at the Italian seasoning I used. Mine is by Spice Islands. Thyme is listed as the 3rd ingredient. So, with the thyme in it, and then adding the extra it was just way too overpowering. Next time I will completely leave the thyme out. I also used red potatoes instead of Yukon Gold. They also held up just fine under the pressure. I added 1 cup extra broth and a half cup pearled barley like you suggested in an earlier question. With the barley I did not need to thicken it with corn starch. It was plenty thick for us. Thank you for sharing this recipe. I will be making it again.
Thank you so much for having a recipe with so many detailed instructions. A lot of Instant Pot recipes leave out key directions and this was very easy to follow without feeling like maybe I missed something. The stew turned out perfectly during the ice storm of 2022 in Massachusetts. Easy to assemble and quick to cook. Perfect for a winter day and I will definitely try some of your other recipes. Thanks again!
I cut the recipe in half and it came out delish. My other half doesn’t really like leftovers, ridiculous right!!! ? I was raised on leftovers lol. Next time gonna make sure I have some leftover wine ? is that a thing.
I forgot not to mix the vegetables in with the meat. But will that mess up my stew
Hi Courtney, Most likely it will turn out just fine. 🙂 Enjoy!
I’ve been using this recipe for about a year now and it’s amazing. I can even make it with my eyes closed! I sometimes make my own tweaks for different flavors but the original recipe is perfect on it’s own. We have beef stew every Saturday now and if I don’t make it, my bf is always disappointed. Thanks for this amazing recipe!
I’ve now made this recipe 4 times and love how detailed your instructions are, as well as the ease of the steps. My partner asked after the first try that I find some additional ingredients to make the end result of the beef stew more flavorful for HIS taste…I personally enjoy it the way you created it. Since I am not a natural born cook and less likely to just experiment, I would appreciate some suggestions for increasing the robustness. I have since added more salt and garlic, more Worcestershire sauce as well as additional tomato paste and baby bella mushrooms. Possibly another addition I have not thought of. Thank you.
The additions that you have made are what I would suggest. You could also add 2 tablespoons of balsamic vinegar. Add it when you add the garlic and cook for about a minute. I’m so glad that you are enjoying the recipe!
Hello! I only have small red potatoes on hand, would it be fine to use them? If so should I keep them whole? Thankyou!
Yes, those should work well and you should keep them whole. Enjoy!
Delicious and easy to make! I love a good stew, the spices were spot on and the thickening made it a great texture. I subbed out the potatoes for small red potatoes because it’s what I had and they worked well. I considered throwing in some mushrooms, but forgot, maybe next time, I will make this again 🙂
I made this tonight, delicious. Will make again! Thank you.
What size instant pot do you use?
If I only have a 3 qt should I half this recipe?
Thanks,
Lorin
I have both a 6 quart and 8 quart instant pot. Yes, I think halving the recipe for a 3 quart will work well.
Delicious!
Thank you for this recipe. Your site is my “go to” for dinner recipes.
I rarely leave comments about recipes, however, this recipe is top notch! I just bought a Pioneer Woman 6 qt Instant Pot and this was my first recipe cooked in it and OMG sooooo good! I did deglaze with a cup of merlot and reduced the bone broth by 1 cup and added peas at the end. I might reduce the merlot to 1/2 cup next time but this recipe is an Instant favorite! Thanks so much for working out a superb recipe and sharing it with us culinary newbs. I can see this instant pot becoming my favorite way to cook and look forward to discovering some of your other recipes! I already have a few bookmarked!
Love this recipe. I use just a pinch of tyme because i feel like it over powers it. I also cook my meat for 20mins and then add my veggies in for 15. Comes out great!
This was one of the best beef stews I have ever made. Thank you for publishing an Instant Pot Recipe as well. I will be looking for more sensational recipes on this website.
I love every recipe that I’ve tried. Your blog is my go to for Instant Pot recipes. I check with your site before others. Especially loved the cake recipes!
Keep up the great work!
Claudette
Can I double this recipe in an 8 quart? Or will it be too small?
I am not sure if a double recipe will fit or if it would be better to do 1.5 times the recipe. The photos in this post show a single recipe in a 6 quart pot.
Wow delicious I’ll try this tonight.