My kids think this Instant Pot Beef Stew is a really fancy dinner, which makes me laugh, because the pot does nearly all of the work.
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That’s exactly why I love it. You get the tender beef and rich broth of an old-fashioned stew without standing over a large pot all evening.
To make this recipe, I brown the beef stew meat right in the Instant Pot, then add carrots, celery, baby red potatoes and pearl onions. Everything cooks together under pressure in a savory broth with Worcestershire sauce, tomato paste and fresh herbs.
What You’ll Learn
- How I make Instant Pot Beef Stew with fork-tender beef.
- Which beef and potatoes I pick for the pot, and why.
- How I keep my Instant Pot from showing a burn notice.
- How I thicken the stew and store the leftovers.
Why You’ll Love It
This easy beef stew tastes like hours of slow cooking, but it fits on a busy weeknight. It’s cozy and filling, with big chunks of beef and vegetables in every bowl.
It’s real comfort food, too! My daughter, Kara, loves anything with potatoes, and I love a stew with crusty bread on the side for all of that broth.
A pressure cooker is made for stew meat, because tough cuts turn tender under high pressure. This is the stew I’d hand a friend who just got an Instant Pot.
Instant Pot Beef Stew Ingredient Notes
Here are the ingredients in my Instant Pot beef stew recipe that make the biggest difference.
Beef stew meat: The pre-cut packs at Kroger make this easy. A chuck roast cut into large, bite-size chunks works too, and its fat keeps the meat juicy.
Cornstarch: Tossing the beef in cornstarch before it browns helps it get good color. It also thickens the broth as the stew cooks.
Worcestershire sauce and tomato paste: These two give the beef broth its deep, savory flavor. A little brown sugar rounds them out.
Baby red potatoes: They hold their shape under pressure. Russet potatoes turn softer and can fall apart, while Yukon Gold potatoes are a good second choice.
Fresh rosemary and thyme: I add whole sprigs with a bay leaf, then pull out the stems and the bay leaf before serving.
Pearl onions: The frozen ones go straight into the pot, so there’s nothing to peel.
How to Make Instant Pot Beef Stew
I start by seasoning the beef with salt and black pepper, then tossing it with the cornstarch.
Next, I set the Instant Pot to sautĂ© and brown the meat in hot butter until it has good color on all sides. It doesn’t need to cook through yet.
Then I pour in the beef broth and scrape up every browned bit with a wooden spoon. That step adds flavor and keeps the bottom of the inner pot clean.
After that, I stir in the vegetables, herbs and seasonings, lock the lid and set the valve to sealing.
The stew cooks on high pressure, then gets a short natural release before I vent the rest. The beef should be fall-apart tender when the lid comes off.
When you’re ready to start browning, you’ll find every amount and the exact pressure time waiting in the recipe card.
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My Best Tips
- Give the beef room: Spread the pieces out and turn them only now and then, so they brown instead of steam.
- Cut it chunky: Keep the meat and vegetables on the large side. Bigger pieces hold up well under pressure and give you that hearty finish.
- Scrape the bottom: Any browned bits left stuck to the pot can set off a burn notice.
- Be patient with the release: A natural release keeps the beef tender, so give it the full 10 minutes before you touch the valve.
- Finish with a little something: A pat of butter or a splash of balsamic vinegar wakes up the broth right before serving.
Substitutions & Variations
Chuck roast or short ribs: Either one works in place of stew meat. Trim any big pieces of fat, but leave some for flavor. If you love chuck roast, my Instant Pot Pot Roast is a great next try.
Olive oil: It works in place of the butter for browning the beef.
Baby carrots: Toss them in whole if you don’t feel like slicing.
Sweet potato: Swap in some sweet potato for a touch of sweetness. It cooks softer than red potatoes, so cut the pieces large.
Green peas: Stir frozen peas into the hot stew after pressure cooking. Close the lid and let them warm through on the keep-warm setting.
Red wine: A small pour of Pinot Noir adds richness. For an alcohol-free stew, use more broth and a splash of balsamic vinegar.
Gluten-free stew: Cornstarch is gluten-free, but check your Worcestershire sauce and beef broth labels.
How to Store Leftovers
Refrigerator: Let the stew cool, then keep it in an airtight container for up to 4 days. The flavor is even better the next day.
Freezer: Freeze cooled stew in freezer-safe containers for up to 3 months, then thaw it overnight in the refrigerator. The potatoes may turn a little softer after freezing.
Reheating: Warm it gently on the stovetop over medium heat, or use the keep-warm setting on your Instant Pot. Stir in a splash of beef stock if it has thickened too much.
Instant Pot Beef Stew FAQs
Why is my Instant Pot Beef Stew meat tough?
Tough stew meat usually needs a longer cooking time under pressure. Beef gets firm before it turns tender, so lock the lid and cook it a little longer. A short natural release helps, too.
What’s the best cut of beef for Instant Pot Beef Stew?
Chuck roast makes the best beef stew because its fat keeps the meat juicy under pressure. If you skip the pre-cut stew meat, cut the roast into chunky, bite-size pieces.
Will the potatoes turn to mush in the Instant Pot?
No, not if you use baby red potatoes and cut them large. Waxy potatoes hold their shape in the pressure cooker, while small pieces of russet can break down.
How can I thicken Instant Pot Beef Stew?
The easiest way is a slurry. Mix a little cornstarch with twice as much cold water, stir it into the hot stew on the sauté setting and let it bubble for a minute or two. Mashing a few potatoes against the side of the pot works too.
Do I have to brown the meat for beef stew in the Instant Pot?
You don’t have to, but I wouldn’t skip it. Browning gives the broth its rich flavor, and it only takes a few minutes.
Can I use frozen beef in this stew?
Thaw it first. Frozen beef won’t brown, and that browning gives the broth so much of its flavor.
Can I make this without an Instant Pot?
Yes. Brown the beef first, then let everything cook low and slow in a Dutch oven or slow cooker until the beef is tender. You’ll just miss how quickly the Instant Pot gets it done.
It’s one of my favorite Instant Pot recipes because it’s so easy, but my kids will still tell you it’s fancy, and I’m not about to argue with them!
More Instant Pot Meals
Instant Pot Beef Stew
Video
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons butter
- 3 tablespoons cornstarch
- 1 teaspoon salt
- ÂĽ teaspoon black 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 stalks celery 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.
Notes
Nutrition
Nutrition is an estimate from an online calculator, not medical advice, and depends on your portion size.
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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 recipeÂ
Thank youÂ
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 perfectlyÂ
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. Â 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!