Instant Pot Beef Stew Recipe

Instant Pot Beef Stew Recipe tastes rich and savory with ultra tender beef, soft potatoes, and a thick, cozy gravy that hugs every spoonful. It works perfectly for busy families or anyone who wants true slow-simmered flavor in about an hour from start to finish. I grew up in the Midwest where stew counted as a love language, so this version feels like a hug from my childhood in a pressure cooker.

Why Choose This Instant Pot Beef Stew Recipe

This Instant Pot Beef Stew Recipe gives you classic, old school flavor in a fraction of the usual time. The pressure cooker locks in moisture so the beef turns out fork tender while the vegetables stay soft but not mushy.

You brown the meat, build flavor with aromatics, then let the Instant Pot handle the rest. Cleanup stays simple, the house smells amazing, and you only used one pot.

“This Instant Pot Beef Stew Recipe tastes like it simmered all Sunday, but I pulled it off on a weeknight and my family asked for seconds before I sat down. ★★★★★”

Ingredients You’ll Need

Beef and main ingredients

• 2 pounds beef chuck roast, cut into 1.5 inch cubes

  • Chuck gives the best flavor and tenderness.
  • You can use stew meat in a pinch, but chuck usually tastes richer and costs less per pound.

• 1.5 teaspoons kosher salt, plus more to taste

• 1 teaspoon black pepper

• 2 tablespoons olive oil or avocado oil

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, peeled and cut into 1 inch chunks

• 3 medium russet or Yukon Gold potatoes, peeled and cut into 1.5 inch chunks

  • Yukon Gold holds shape better and tastes creamier.

• 2 ribs celery, sliced

Flavor boosters and liquids

• 2 tablespoons tomato paste

  • I like the double concentrated kind in a tube since it keeps longer in the fridge.

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary, crushed between your fingers

• 1 bay leaf

• 3 cups low sodium beef broth

  • Use a good quality boxed broth; Kitchen Basics or Better Than Bouillon both work nicely.

• 1 tablespoon soy sauce

  • This deepens the savory flavor and adds umami without tasting like soy sauce.

Thickener and finishing touches

• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1 cup frozen peas
  • Frozen peas keep their color and texture better than canned.
• 1 tablespoon butter (optional, for extra richness)
• Fresh parsley, chopped, for garnish

Pantry shortcuts and substitutions

• Use pre-cut stew meat if you feel short on prep time, just trim any big pieces of fat.
• Swap tomato paste with canned tomato sauce in a pinch; use 1/4 cup and reduce broth by 1/4 cup.
• Use baby potatoes and skip peeling; just halve or quarter them.
• If you avoid soy, use coconut aminos instead of soy sauce.

Equipment list

• 6 quart or 8 quart Instant Pot or similar electric pressure cooker
• Cutting board and sharp chef’s knife
• Wooden spoon or heat safe spatula
• Measuring cups and spoons
• Small bowl for cornstarch slurry
• Ladle for serving

Tips & Tricks

• Pat the beef dry with paper towels so it browns instead of steams.
• Season the beef cubes with salt and pepper before browning to build flavor from the start.
• Brown the meat in two batches so you do not crowd the pot.
• Scrape up every browned bit from the bottom after sautéing; those bits carry huge flavor and also help prevent the burn warning.
• Cut potatoes and carrots into larger chunks so they hold shape under pressure.
• Use low sodium broth so you control the salt level at the end.
• Stir in frozen peas after pressure cooking so they stay bright and tender.
• Thicken the stew with cornstarch slurry on Sauté mode and stir often so it does not clump.
• Taste and adjust salt and pepper at the very end, since flavors concentrate during cooking.
• Let the stew rest 5 to 10 minutes before serving so it thickens slightly and cools to perfect eating temperature.

How to Make Instant Pot Beef Stew Recipe

Step 1: Prep the ingredients

Cut the beef chuck into 1.5 inch cubes and trim any large pieces of fat. Pat the cubes dry with paper towels, then season them with salt and pepper. Chop the onion, carrots, celery, and potatoes so they stand ready to go.

Step 2: Brown the beef

Set the Instant Pot to Sauté and let it heat until the display shows “Hot.” Add the oil, then place half the beef cubes in a single layer. Sear the beef for about 3 to 4 minutes per side until a deep brown crust forms, then transfer to a plate and repeat with the remaining beef.

Step 3: Sauté the aromatics

Add the diced onion to the pot and stir, scraping up some of the browned bits. Cook the onion for about 3 minutes until it softens and turns lightly golden. Stir in the garlic and tomato paste and cook 1 to 2 minutes until the tomato paste darkens slightly and smells sweet and savory.

Step 4: Deglaze and build the base

Pour in a splash of beef broth and use a wooden spoon to scrape every browned bit from the bottom of the pot. Add the Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf. Stir well so the seasonings mix into the liquid.

Step 5: Add vegetables and beef

Add the carrots, celery, and potatoes to the pot and stir them into the broth mixture. Place the browned beef and any juices from the plate on top of the vegetables. Pour in the remaining beef broth and stir gently so everything nestles together.

Step 6: Pressure cook

Cancel Sauté, then lock the Instant Pot lid and set the valve to Sealing. Cook on Manual or Pressure Cook, High pressure, for 35 minutes. Once the timer ends, let the pressure release naturally for 10 minutes, then move the valve to Venting to release the remaining pressure.

Step 7: Thicken the stew

Open the lid and stir the stew. In a small bowl, whisk together the cornstarch and cold water until smooth. Turn the Instant Pot back to Sauté, then slowly stir the slurry into the stew and cook 3 to 5 minutes until the broth thickens into a rich gravy.

Step 8: Finish and adjust seasoning

Stir in the frozen peas and butter, then cook 2 to 3 minutes until the peas heat through and the butter melts. Taste the stew and add more salt and pepper if you want a stronger flavor. Pull out the bay leaf, ladle the stew into bowls, and top with chopped fresh parsley.

What to Serve with Instant Pot Beef Stew Recipe

This Instant Pot Beef Stew Recipe pairs beautifully with warm crusty bread or soft dinner rolls so you can scoop up every drop of gravy. You can spoon it over fluffy white rice or creamy mashed potatoes for a stick-to-your-ribs meal. A simple green salad or steamed green beans adds a fresh, crisp contrast to the rich stew. If you want a cozy drink on the side, serve it with hot tea, cocoa, or sparkling water with lemon.

Storage Options

• Store leftover beef stew in an airtight container in the fridge for up to 4 days.
• Chill the stew completely before you transfer it to freezer safe containers and freeze it for up to 3 months.
• Reheat on the stove over medium heat, stirring often, and add a splash of broth or water if it thickened too much.
• You can also reheat single portions in the microwave in 60 to 90 second bursts, stirring between each burst until hot.