instant pot beef stew recipe
Table of Contents▼
The Best instant pot beef stew recipe
I’ve been making Instant Pot beef stew for years, and there’s something about it that just feels right—like a warm hug in a bowl. The first time I tried it, I was surprised by how rich and tender the beef became without needing to sit over a fire for hours. My husband and kids would always ask for seconds, and I know it’s not just because it’s delicious—it’s because it’s comforting in a way that’s hard to beat. Whether it’s a cold winter night or a lazy Sunday afternoon, this stew is that reliable meal that makes everything feel simpler.
My kids grew up eating this stew, and they still remember the first time they tasted it—how the flavors melded together perfectly, how the meat stayed juicy even after hours of slow cooking. It’s not just a meal; it’s a tradition, and I love that it’s flexible enough to be made with different cuts of beef or even vegetarian options if needed. Plus, it’s packed with nutrients—lean protein, fiber from the vegetables, and healthy fats that keep you full without feeling weighed down. It’s the kind of dish that’s great for meal prep, too, because you can make a big batch and reheat it all week long. It’s the kind of recipe that makes life easier, not harder.
Instant Pot Beef Stew
4.7 from 879 votes
A hearty and flavorful beef stew made quickly in an Instant Pot, perfect for a comforting meal. This recipe is a must-try for any occasion.
Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal
🥘Ingredients
For the Stew
- 2 lbs beef stew meat (chuck roast or brisket)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, cubed
- 2 celery stalks, sliced
- 2 cups frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
For Garnish (Optional)
- Fresh parsley, chopped
- Crusty bread, sliced
👨🍳Directions
-
1
In a large bowl, combine beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well to mix. -
2
Place the Instant Pot on the stovetop and set the valve to sealing. Add olive oil to the pot and swirl to coat the bottom. -
3
Add the beef pieces to the pot and pour the broth mixture over them. Stir gently to ensure the beef is coated. -
4
Add diced onion, minced garlic, sliced carrots, cubed potatoes, and sliced celery. Stir to combine. -
5
Press the ‘Sauté’ button on the Instant Pot and cook on high heat for 3-5 minutes until the onion is translucent. -
6
Cancel the sauté function and press the ‘Pressure Cook’ button. Select ‘High Pressure’ and cook for 25 minutes. -
7
After cooking, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. -
8
Stir in the frozen peas and cook for an additional 2 minutes on high pressure. -
9
Remove the pot from heat and let it rest for 5 minutes. Use a slotted spoon to remove the beef and vegetables, leaving the broth in the pot. Discard the bay leaf. -
10
Optional: Strain the broth through a fine-mesh strainer to remove any large particles, if desired. -
11
Return the beef and vegetables to the pot, stir well, and adjust seasoning if needed. Garnish with chopped parsley and serve with crusty bread.
🔧Equipment
- Instant Pot
- Large cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
🔥Calories: 480 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 90🧂Sodium: 850🌾Total Carbs: 45🥦Dietary Fiber: 6🍬Sugars: 6🥩Protein: 42
📝Notes
- For extra tenderness, add 1 cup of beef broth and 1 tbsp of cornstarch mixed with 1 tbsp of water, then cook an additional 5 minutes on high pressure.
- Substitute beef broth with vegetable broth for a vegetarian version.
- Adjust the cooking time if using a different type of cut of beef.
- Make sure to check the Instant Pot manual for specific instructions on pressure release.
Watch Video Of How Instant Pot Beef Stew Works
This beef stew recipe is always a go-to for me because it’s hearty enough to feed a crowd without being too messy, and the slow cooking in the Instant Pot makes it foolproof—no one has to stand over the stove for hours. It’s perfect for family gatherings because it tastes even better the next day, and you can prep ingredients ahead while everyone else is enjoying the main event. Plus, it’s simple enough to customize with whatever veggies or spices you have on hand, so it never feels like a one-size-fits-all meal.
❓ Frequently Asked Questions About Instant Pot Beef Stew
1. What ingredients should I use for the best flavor in my Instant Pot beef stew?
For the best flavor, use 1 lb beef chuck roast (or stew meat), 1 large onion, 3 carrots, 3 potatoes (diced), 2 celery stalks, 2 cloves garlic (minced), 1 cup beef broth, 1 cup red wine (optional, but recommended), 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1 tsp smoked paprika, and 1 cup frozen peas (added at the end). Fresh herbs like parsley can also be added for extra freshness.
—
2. How do I prepare the beef for the stew before adding it to the Instant Pot?
First, trim off any excess fat or connective tissue from the beef chuck roast. Cut it into 1-inch cubes for even cooking. Pat it dry with a paper towel to help it brown better. Season lightly with salt and pepper before adding it to the pot.
—
3. Should I brown the beef before pressure cooking, and what’s the best way to do it?
Yes, browning the beef adds depth of flavor. After adding the liquid (beef broth, wine, tomato paste, and spices), place the beef cubes in the pot and sear them for 3–5 minutes on high heat until deeply browned on all sides. Stir occasionally to ensure even cooking. This step is optional if you prefer a more tender, less browned texture, but it’s highly recommended for rich flavor.
—
4. What’s the best pressure cooking time and setting for this stew?
Cook on High Pressure for 7 minutes (for 1 lb of beef). Once done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. If you prefer softer potatoes, you can increase the time to 8 minutes but may need to adjust the release time slightly.
—
5. Can I make this stew ahead of time, and how should I store it?
Yes! This stew tastes even better the next day as flavors meld. Let it cool completely before storing in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in portions for up to 3 months. Reheat gently on the stovetop or in the Instant Pot on Low Pressure for 5–10 minutes, stirring occasionally.
—
6. What if my stew isn’t tender enough after pressure cooking?
If the beef or potatoes are still firm, try these fixes:
– Add ½ cup of water or broth to the pot and cook for an extra 1–2 minutes on high pressure.
– Let it sit off heat for 10–15 minutes before quick-releasing to allow steam to break down the meat further.
– For extra tenderness, consider adding 1 tbsp cornstarch mixed with water and simmering on the stovetop for 5 minutes after pressure cooking.
—
