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.
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!Â
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!
ClaudetteÂ
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.
This is the best stew I’ve ever made!!!
My family loved it!! Only thing I changed was I used half the thyme, used flour and water instead of cornstarch, and added turnip!! So delicious!! Thanks for the recipe
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!!Â
Pretty good, too long of a time for my Potatos and carrots. Potatos turned to mush. I even turned the time down some, 20 min cuz I had 1 1/2 lb instead of 2Â
So I’m leaving a comment because my husband who is never impressed gave this recipe rave reviews. He just text me about leftovers and again proclaimed the recipe to be perfect pot roast!!!
Hello Kristine, I am recently widowed. My wife was the cook. I would like to eat more healthy than I am. I know how to boil water, but i get somewhat lost beyond that. I heard that the Instant Pot is easy to use so I bought one. It sits on the counter and stares at me daring me to use it.
I found your recipe for instant pot beef stew. It looks a lot like the stew my wife used to make and I want to try it.
Could you give me some tips on some basic cooking things like what accessories to purchase. I saw something on your site about basic meals and I will take a look at that.
I am on Social Security so I have to watch my dollars (dollars are the new pennies.)
Thank you for any help you may offer.
Blessings, Jim
Hi Jim,
My condolences to you on the loss of your wife. Good for you for wanting to learn more about cooking! You are correct that many Instant Pot recipes are easy, and my Instant Pot Beginner’s Guide can help you learn how to use the Instant Pot. I also have a category of 30 minute meals that are not too difficult or time consuming. Good luck. 🙂
Delicious. Â I added chopped, bite size pieces of celery, because we like it in stew. Â I did not have tomato paste so I used ketchup. Â
We truly enjoy your recipes for the Instant Pot.Â
Thank you, Kristin!
We love this recipe. Do you have a conversion for the stop top? My husband likes dumplings in his beef stew sometimes and he loves this recipe so I would love to make this and add dumplings
Hi Jamie,
I’m so glad you enjoyed this recipe! I do not yet have a stovetop beef stew recipe.
This is my absolute go to recipe for beef stew. My entire family LOVES IT, as do I!
Kristine,Â
I’ve been using your recipes for as long as I’ve had my IP.  I used the guide/instructions you put on your Website (only instructions I could follow) thanks!  Made the Beef Stew again today, always turns out great 😊Â
Hi Suzanne,
This makes my day! I’m so happy to hear that my Instant Pot guide and recipes are helping you to get delicious meals on your table. Thank you for trying them!