This Instant Pot Beef Stew recipe has everything you love about a classic beef stew: tender beef, rich broth, and hearty vegetables. You’ll get the flavor of slow cooking in a fraction of the time thanks to your Instant Pot pressure cooker. The broth develops rich flavors while the beef becomes perfectly tender. It’s the perfect comfort food!
Why You’ll Love This Recipe
The best thing about this stew is how it tastes like a traditional beef stew recipe but cooks so much faster. It’s cozy, comforting, and packed with tender chunks of beef, carrots, potatoes, and herbs. There’s so much flavor in every bite, and it’s perfect for busy nights when you want a warm, homemade dinner without standing over a large pot all evening.
This homemade beef stew is so rich and decadent that my kids actually consider this a really fancy dinner. It’s just that yummy!
Ingredient Insights
- Beef stew meat: Use 2 pounds of beef stew meat or browned chuck roast cut into larger chunks (but still bite-size) for the best results. You can also experiment with other cuts of beef that have a little fat for the most tender beef stew.
- Butter or olive oil: Either will help brown the beef and start the Maillard reaction that gives this stew its deep, savory taste.
- Worcestershire sauce: Adds tang and layers of flavor that pair beautifully with tomato paste.
- Tomato paste and brown sugar: Together they build depth and color while balancing the savory broth.
- Fresh herbs: Rosemary, thyme, and a bay leaf create that comforting, home-cooked aroma you want in a classic beef stew.
- Vegetables: Use carrots, celery, and red or russet potatoes. You can also mix in sweet potato for a touch of sweetness.
- Beef broth or beef stock: The base of the stew. You can substitute chicken stock or even add a splash of tomato juice for brightness.
- Salt and black pepper: Keep seasoning simple and let the natural flavors shine.
- Optional wine: A small pour of Pinot Noir adds richness and depth.
How to Make Instant Pot Beef Stew
Step one: Pat the beef dry with paper towels, then season with salt and black pepper. Sprinkle the cornstarch over the top and toss until the meat is evenly coated.
Step two: Set the sauté function to medium-high heat. Add the butter or olive oil. When hot, add the beef in batches. Sear until browned on all sides to lock in flavor. This step creates the Maillard reaction that gives the stew its rich flavor.
Step three: Pour in the beef broth or beef stock and use a wooden spoon to scrape the bottom of the pot, loosening the browned bits. Press cancel to stop sauté mode.
Step four: Add the Worcestershire sauce, paprika, rosemary, thyme, bay leaf, pearl onions, carrots, celery, potatoes, brown sugar, and tomato paste. Stir everything together.
Step five: Secure the lid and set the valve to the sealing position. Select the pressure cook setting (or meat setting) on high for 35 minutes.
Step six: When the cooking time ends, let the stew rest for a natural release of 10 minutes, then do a quick release to vent the remaining pressure.
Step seven: Open the lid, remove the bay leaf and herb stems, and stir gently. Taste and adjust seasoning as needed before serving. Spoon the stew into serving bowls and enjoy warm.
The full recipe card with nutrition information and daily values is below for easy printing.
Substitutions & Variations
- Beef options: Try chuck roast, short ribs, or even ground beef if you want to stretch your grocery budget. Trim the side of the beef if it’s overly fatty, but leave some for flavor.
- Vegetables: Add sweet potato, yellow onion, or frozen peas for more texture and color.
- Cooking methods: If you don’t have an Instant Pot, simmer this in a Dutch oven or slow cooker on low for 8 hours. The only thing you’ll miss is how quickly the Instant Pot gets it done.
Storage Instructions
Let the beef stew cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 4 days. The flavor deepens as it sits, making it even better the next day.
To freeze, portion the cooled stew into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium heat, or use the Instant Pot’s warm mode until hot through. If the broth thickens too much after chilling, stir in a splash of beef broth or water before warming.
Crissy’s Instant Pot Beef Stew Tips
- Brown in batches: Crowding the pot prevents the beef from browning properly.
- Size matters: While you want to be sure your pieces of veg and meat are bite-size, you want to cut the meat and vegetables on the chunkier side so they hold up well and give you that hearty, rustic finish.
- Scrape the bottom: Deglaze with broth to prevent a burn notice and bring out more flavor.
- Adjust thickness: Stir in a cup flour slurry (1 tablespoon flour mixed with 2 tablespoons water) while on warm mode to thicken.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day.
- Freezer friendly: Let the stew cool to room temperature before freezing for up to 3 months.
- Reheat gently: Warm over medium heat or use the Instant Pot’s warm mode.
- Extra flavor: A small drizzle of olive oil, a pat of butter, or a splash of balsamic vinegar before serving adds even more flavor.
- Next time: Try larger chunks of beef or swap in russet potatoes to see which version you like best.
Frequently Asked Questions
Can I make this without an Instant Pot?
Yes. Cook it in a large pot or Dutch oven over medium heat for about two hours, or use a slow cooker on low for 8 hours.
What’s the best cut of beef for Instant Pot Beef Stew?
Chuck roast has enough fat to stay juicy during pressure cooking and gives the best beef stew texture. If you’re not buying the pre-cut stew meat, be sure to cut your meat into nice, chunky bite-size pieces.
Can I add wine to the Instant Pot Beef Stew broth?
A small pour of Pinot Noir adds depth and complements the Worcestershire sauce and tomato paste perfectly.
How can I thicken my beef stew?
If you prefer a thicker stew, whisk together one tablespoon of flour with two tablespoons of water and stir it into the stew while on warm mode. Let it simmer for a few minutes to thicken.
Can I add frozen vegetables?
Yes. Add frozen peas or mixed vegetables after pressure cooking. Stir them in, close the lid, and let them sit for about 5 minutes on warm mode until heated through.
This easy Instant Pot beef stew brings everything together: tender beef, rich broth, and vegetables that taste like they’ve been slow-cooked all day. Simple ingredients, big payoff, and perfect for cold nights.
Easy Dinner Recipes
Instant Pot Beef Stew
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons butter
- 3 tablespoons cornstarch
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons Worcestershire sauce
- ½ teaspoon paprika
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup frozen pearl onions
- 3 large carrots thick diagonal slices
- 2 celery ribs thick diagonal slices
- 1 pound baby red potatoes quartered or halved (depending on size)
- 1 tablespoon brown sugar
- 3 cups beef broth
- 3 tablespoons tomato paste
Instructions
- Place the stew meat in a large bowl. Season with salt and pepper, then sprinkle the cornstarch over the top. Toss until the meat is evenly coated.
- Set the Instant Pot to sauté. When it’s hot, add the butter. Once the butter melts and starts to sizzle, add the beef. Sear for a few minutes, turning occasionally, until the meat is browned on all sides. You don’t need to cook it through—just brown it for flavor.
- Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Press cancel to turn off sauté mode.
- Add the Worcestershire sauce, paprika, rosemary, thyme, bay leaf, pearl onions, carrots, celery, potatoes, brown sugar, and tomato paste. Stir well to combine.
- Secure the lid and set the valve to sealing. Cook on high pressure for 35 minutes.
- When the cooking time ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to venting to release the remaining pressure.
- Open the lid, remove the bay leaf and herb stems, and give the stew a gentle stir. Taste and adjust seasoning if needed before serving.
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Love this recipe! It is in our monthly rotation because everyone in my house loves it, especially my kids! I’m curious though, did you take the tomato paste out? It’s no longer listed in the ingredients but it is in the recipe.
Oh my goodness! That was an oversight. I recently updated this post and apparently I accidentally cut off that ingredient. Thank you so much for letting me know. I just fixed it!
I followed the recipe and it cooked beautifully. I cut my carrots in large pieces and didn’t cut my baby potatoes. Nothing was mush. The meat was so tender it melted in my mouth. I omitted the paprika and replaced it with a pinch of red chilies pepper flakes. Very good recipe
Thank you
As you can may ascertain, the small cuts of beef to larger cuts of veggies can make the inclusion of cooking time equivalent to the protein and veggies.. as was laid out in recipe. Flour instead of cornstarch can be used if you use some extra oil into the butter.
Good recipe… just depending on performance of the appliance and science behind the recipe. Adjust your cuts as Chrissy did… all inclusive.. one cook meal.
I used Thyme and Rosemary leaves instead of sprigs, cooked exactly as the recipe calls for and it turned out perfectly
I am going to try this beef stew… But I am cooking only about 8oz of cut up stew beef maybe little more or less for 2 people… How long would I need to pressure cook ? This will be my first use of the IP. I have the 6 quart pot. Thank you
I did mine by doing the meat like she said and cooked for 25, did the release for 10 minutes, then added the potatoes, carrots, and sweet potatoes for 8 minutes, with 10 minute release. If everything cooked together the potatoes would turn to mush. Was delicious, and will make again.
I made this tonight – my first instant pot dinner. It was delicious and the whole family loved it. I did add a little extra cornstarch mixed with water at the end to thicken it more, and substituted dried herbs for fresh and a cooking onion for the pearl onions, but otherwise followed the recipe and directions as written. I will definitely make this again!
I did mine a little different. I pressured cooked it for 50 min with the meat, onions, and broth. I then did a quick pressure release. Then I added the veggies and pressure cooked for 10 to 15. It was delicious.
If made in a regular slow cooker how long should I do it for? 6-8 hours on medium or high? Thank you.
This was my second recipe i made in my instant pot. It was so delicious that I have been asked to make it again! I have also made other recipes by this person. I suggest to follow her!