Instant Pot Beef Stew
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I’ve made a lot of beef stews over the years, but Instant Pot Beef Stew is the one that earned a permanent spot in my cold weather rotation. The beef is incredibly tender and the broth is rich, deeply savory, and full of bold flavor from tomato paste, garlic, and herbs. Chunky potatoes and carrots make every bowl feel like a hearty meal.
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It’s my go-to for chilly fall and winter nights, Sunday dinners, and meal prep because nothing beats a rich, comforting beef stew that is ready fast and feeds everyone well. It is budget-friendly, incredibly filling, and one of those meals that always tastes better the next day as leftovers. Store in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Instant Pot Beef Stew with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how I make this hearty, delicious stew recipe from start to finish, with a few tips along the way to get the best results every time.
Brown the Beef in Batches
Set your Instant Pot to Sauté mode and add the olive oil. Once the pot is hot, add the cubed chuck roast in batches rather than all at once so every piece gets a proper sear, about 4 to 5 minutes per batch.
A good sear builds the flavor foundation for the whole beef stew meat, so don’t rush it. A good pair of long kitchen tongs with silicone tips makes it easy to turn each piece without losing any of that browned crust.
Sauté the Aromatics
Add the chopped onion and minced garlic right into the pot with the browned beef pieces and sauté for another 2 minutes until they’re fragrant and softened. Stir constantly so the garlic doesn’t burn.
Add Tomato Paste and Veggies
Press Cancel to stop the Saute function, then stir in the tomato paste to coat the beef. A small pinch of brown sugar can round out the acidity from the tomatoes. Add the carrots, potatoes, beef broth, salt, black pepper, and dried thyme or rosemary if you’re using it.
I use medium-sized carrots, but baby carrots are also fine if you prefer them sweeter. You may also deglaze the pan before adding broth with red wine or Cabernet Sauvignon for deeper flavor. If you don’t have beef broth, chicken broth works, too; it’ll taste milder.
Try stirring in Worcestershire sauce or soy sauce to the broth for a savory note if you want. You could also add a bay leaf along with thyme and rosemary for an earthy, herbal depth, but remove it at the end. If you don’t have the herbs, you can use Italian seasoning.
Give everything a good mix so all the flavors meld together before sealing. A sturdy wooden spoon or silicone spatula works great for scraping up any bits from the bottom of the pot, which also helps prevent triggering the BURN warning.
Pressure Cook
Secure the lid and set steam valve to sealing. Cook on high pressure for 25 minutes. When the cook time is up, let the pressure release naturally for 10 minutes, then quick-release to vent any remaining pressure manually after the natural pressure release.
Use a steam release diverter to protect your cabinets and walls, and step back because it will shoot out hot steam.
Thicken the Gravy
For a thicker stew, make a cornstarch mixture by stirring together the cornstarch and water in a small bowl until smooth. Turn the pot back to Sauté mode and stir in the cornstarch slurry.
Cook for 2 to 3 minutes, stirring occasionally, until the stew thickens to that rich, glossy consistency. At this point, you can add peas if you want. Give the stew a final taste test and adjust seasoning if needed.
Finish and Serve Hot
Now this is optional, but you can also add a few sprigs of fresh thyme or chopped fresh parsley for brightness right at the end.
Once it’s ready, serve it immediately and enjoy!
This pressure cooker beef stew travels really well, which is part of why it’s such a popular dish to bring to potlucks and gatherings. Let it cool completely, then transfer it to a leakproof container with a tight-fitting lid.
If you’re heading somewhere far, tuck the container inside an insulated carrier or wrap it in a thick kitchen towel to keep it warm.
Ingredients
- 1 ½ pounds beef stew meat chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary optional
- 1 tablespoon cornstarch
- 1 tablespoon water optional, for thickening
Instructions
- Set the Instant Pot to Sauté mode. Heat the oil, then add the beef in batches and brown on all sides, about 4–5 minutes. Add the onion and garlic, and sauté for another 2 minutes until fragrant.1 ½ pounds beef stew meat, 2 tablespoons olive oil, 1 small onion, 2 cloves garlic
- Press Cancel, then stir in the tomato paste to coat the beef. Add the carrots, potatoes, broth, salt, pepper, and herbs if using. Mix everything well.3 medium carrots, 2 medium potatoes, 2 tablespoons tomato paste, 3 cups beef broth, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme or rosemary
- Secure the lid, set the valve to sealing, and cook on high pressure for 25 minutes. Let the pressure naturally release for 10 minutes, then do a quick release.
- For a thicker stew, stir together cornstarch and water in a small bowl. Turn the pot back to sauté and stir in the slurry. Cook for 2–3 minutes, until the stew thickens.1 tablespoon cornstarch, 1 tablespoon water
- Serve warm and enjoy this hearty, comforting meal!
Notes
Nutrition
How to Store Leftovers
Let the stew cool completely before transferring it to an airtight container and storing it in the fridge for 3 to 4 days. Reheat it on the stovetop over medium heat, stirring occasionally, adding a splash more broth if the gravy has thickened up too much.
For longer storage, freeze portions in silicone soup trays so you can thaw just how much you need without defrosting the whole batch. Frozen stew keeps well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop for the best texture.
What to Serve With Instant Pot Beef Stew
Crusty bread is the obvious pairing here, and for good reason. A slice of sourdough or a warm dinner roll is perfect for mopping up all that glossy gravy at the bottom of the bowl.
Roasted green beans or steamed broccoli on the side rounds things out without competing with the bold flavors of the stew. A simple green salad with vinaigrette also works well to add freshness and cut through the richness.
More Easy Recipes for You to Try at Home
Here are more Instant Pot recipes my family asks me to make all the time.
- Instant Pot Chili
- Instant Pot Pulled Pork
- Instant Pot Chicken and Rice
- Instant Pot Chicken Noodle Soup
- Instant Pot Spaghetti
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
