Instant Pot Beef Stew

Instant Pot Beef Stew is my favorite cold weather meal when I want something rich, hearty, and deeply comforting on the table without spending hours in the kitchen. The beef is fall-apart tender in a rich, savory broth packed with chunky potatoes, carrots, garlic, and tomato paste that gives every bowl incredible depth of flavor. I make it for cozy weeknight dinners, Sunday dinners, and meal prep because it's budget-friendly, feeds the whole family easily, and the leftovers taste even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Dinner, Main Course

Cuisine: American

Keyword: Instant Pot Beef Stew

Servings:

Calories: 295kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Here are a few things I've learned from making this tender beef stew that'll help you get the best results:

Brown the beef in batches, not all at once: Crowding the pot causes the meat to steam instead of sear, which means less flavor in your final broth. Give each batch space and let it sit undisturbed for a good crust.

Deglaze before pressure cooking: After stirring in the tomato paste, make sure any browned bits stuck to the bottom of the pot are scraped up and incorporated. This prevents a burn notice during pressure cooking and adds flavor to the broth.

Add the cornstarch slurry at the end: Don't add cornstarch directly to the stew before pressure cooking. Stir it in after cooking on Sauté mode for a smooth, lump-free gravy every time.

Don't skip the natural pressure release: Letting the pressure naturally release for 10 minutes before doing a quick release keeps the beef tender and helps the broth stay rich rather than foamy.

Season after cooking if needed: Pressure cooking can concentrate flavors, so taste the finished stew before adding any extra salt or pepper. You may find it doesn't need any adjustment at all.

Store properly: Let the stew cool completely, then refrigerigerate portions in airtight containers for 3 to 4 days or freeze them for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop, stirring often and adding more broth if needed.

Nutrition

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