Instant Pot Beef Stew

There’s nothing quite like a warm, hearty bowl of beef stew to comfort you on a chilly day. This Instant Pot Beef Stew recipe is a game-changer for busy weeknights or lazy weekends when you want something deeply satisfying without the long wait. Using the Instant Pot, this classic dish comes together in a fraction of the time but still delivers tender, melt-in-your-mouth beef and a rich, flavorful broth packed with vegetables. Whether you’re an experienced home cook or just starting out, this recipe is approachable, adaptable, and absolutely delicious.

Why This Recipe Is a Must-Try

This Instant Pot Beef Stew is more than just a quick dinner option—it’s a celebration of classic comfort food done right. The pressure cooking seals in all the flavors and tenderizes the meat perfectly, while the combination of fresh vegetables and herbs creates a well-rounded, hearty meal. What makes it truly special is how effortlessly the Instant Pot transforms what would normally take hours into a meal you can enjoy in under an hour.

The stew is naturally packed with protein, fiber, and nutrients from the vegetables, making it wholesome and filling. Plus, it’s incredibly versatile, allowing you to swap in your favorite veggies or adjust seasonings to suit your taste. This recipe is perfect for meal prep, family dinners, or even entertaining guests with minimal fuss.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced into 1/2-inch pieces
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet)
• 1 cup frozen peas
• 2 cups beef broth (make sure it’s from a trusted source)
• 1/2 cup tomato paste
• 2 tablespoons Worcestershire sauce (check for -certified or use a soy sauce alternative)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

How To Make Instant Pot Beef Stew

Step 1: Prepare the Beef

Start by patting your beef cubes dry with a paper towel. This step helps ensure a good sear and more flavor. Season the beef generously with salt and pepper.

Step 2: Sear the Beef

Turn your Instant Pot to the “Sauté” setting and add the olive oil. When the oil is hot, add the beef cubes in batches, making sure not to overcrowd the pot. Brown the meat on all sides, about 3-4 minutes per batch. Remove the browned beef and set aside.

Step 3: Sauté Aromatics

Add the diced onion to the pot and sauté until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4: Deglaze the Pot

Add the tomato paste and stir with the onions and garlic for about 1 minute. Pour in the beef broth and Worcestershire sauce (or soy sauce alternative), scraping up any browned bits stuck to the bottom of the pot. This adds incredible depth of flavor.

Step 5: Add Remaining Ingredients

Return the beef to the pot along with carrots, celery, potatoes, thyme, rosemary, and bay leaves. Give everything a good stir to combine.

Step 6: Pressure Cook

Seal the Instant Pot lid and make sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 35 minutes on high pressure.

Step 7: Natural Release and Final Touches

Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure. Remove the bay leaves. If you prefer a thicker stew, stir in the cornstarch slurry and turn the Instant Pot to “Sauté” mode for a few minutes until the sauce thickens.

Step 8: Add Peas and Serve

Stir in the frozen peas and let them warm for a couple of minutes. Taste and adjust seasoning with more salt and pepper if needed. Serve your stew hot with crusty bread or over a bed of rice.

Expert Tips

• Use beef chuck roast for the best balance of tenderness and flavor—it becomes wonderfully tender without falling apart.
• Don’t skip searing the beef; it develops rich flavor through the Maillard reaction.
• Make sure to deglaze the pot thoroughly to avoid the “burn” warning on your Instant Pot and to add depth to your stew.
• For a thicker stew, cornstarch slurry works wonders without altering the flavor.
• Letting the Instant Pot naturally release pressure for 10 minutes helps the meat relax and stay juicy.
• You can add a splash of red wine in step 4 for an extra layer of flavor if you like.
• Use fresh herbs if you have them—add them at the end for a bright, fresh taste.

Variations and Customizations

• Vegetables: Swap in sweet potatoes, parsnips, turnips, or mushrooms for a different twist.
• Spices: Add a pinch of smoked paprika or a dash of cumin for a smoky or earthy profile.
• Greens: Stir in fresh spinach or kale at the end for added nutrients and color.
• Meat: You can use lamb or -certified beef cuts if preferred.
• Low-carb: Omit the potatoes and add extra celery and mushrooms for a lower-carb stew.
• Make it spicy: Add a chopped chili or some red pepper flakes for heat.

How to Store Leftovers

To store leftover beef stew, let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. When reheating, warm it gently on the stove or in the microwave until steaming hot. Beef stew also freezes beautifully—store portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ

Can I use frozen beef for this Instant Pot stew?

Yes, you can use frozen beef, but it will increase the cooking time slightly. Make sure to cut the beef into smaller pieces for even cooking. You may want to add an extra 5-10 minutes to the pressure cooking time and ensure the beef is fully thawed before serving.

Can I make this stew in a slow cooker instead of an Instant Pot?

Absolutely! If you don’t have an Instant Pot, you can make this stew in a slow cooker. Sear the beef and sauté the aromatics on the stove first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.

What can I use instead of Worcestershire sauce?

If you can’t find Worcestershire sauce or want to avoid it, try using soy sauce or tamari for a similar umami flavor. Make sure the soy sauce is from a trusted source and suitable for your dietary needs.

How do I know when the beef is fully cooked and tender?

The beef should be fork-tender and easy to pull apart when done. If it’s still tough, you can seal the Instant Pot again and cook for an additional 5-10 minutes under high pressure. Always allow for natural pressure release to keep the beef moist.

Conclusion

This Instant Pot Beef Stew shines as a perfect blend of convenience and classic comfort. With tender beef, savory broth, and a medley of wholesome vegetables, it’s a one-pot meal that satisfies both appetite and soul. The recipe is straightforward, adaptable, and quick enough to fit into any busy schedule without sacrificing flavor or quality. Plus, it’s a wonderful way to bring the family together around the dinner table with a dish that tastes like it’s been simmering all day—without the actual wait. Give this recipe a try and enjoy a bowl of cozy goodness any time of the year!