In the spirit of warm and cozy meals, I have a comforting recipe to share with you: Instant Pot Beef Stew. It has the rich, hearty flavor you expect from this classic stick-to-your-ribs dish, but it’s made quicker and easier with a pressure cooker.
Beef stew is one of my favorite meals to cook on a cold, cloudy day (just like this Crockpot Vegetable Beef Soup). I love preparing the beef stew early in the day and letting the meat cook slowly for hours until it becomes so tender that it can be cut with a spoon. But sometimes, time isn’t on my side.
This recipe for Instant Pot beef stew tastes very similar to the traditional version, but it cooks much faster. The pressure cooker helps you get that slow-cooked flavor in much less time.
The vegetables and beef pieces become perfectly tender and soak up the rich, comforting broth that warms you from the inside out.
Every time I take a bite of this delicious Instant Pot beef stew, I imagine sitting in a cozy room next to a warm fireplace in some windy, rainy, storybook place.
Maybe the coast of Ireland?
Or you could try Beef Bourguignon if you want a French-style version.
In the end, the location doesn’t matter when you’re enjoying this hearty stew—as long as you’re warm and the stew is hot and ready.
Tips for the Best Beef Stew in an Instant Pot
- Brown the beef first so it develops a delicious crust. Crust means FLAVOR, so don’t skip this step. It takes a little patience, but the result is worth it.
- Deglaze the pot and scrape up all the brown bits. Deglazing adds more depth and richness to the stew and helps prevent the Instant Pot “burn” warning.
- Use wine if you want. I wrote this recipe using beef broth for deglazing to keep it simple, but you can also make Instant Pot beef stew red wine and deglaze the pot with that instead.
- Add plenty of vegetables. Forget Instant Pot beef stew with few ingredients! I packed this stew with lots of healthy vegetables so it’s flavorful and filling enough to be a complete meal.
- Cut vegetables into larger pieces. The Instant Pot can easily turn small chopped vegetables into mush. For the best results, cut potatoes and other vegetables into bigger chunks so they hold their shape during cooking.
How to Make Instant Pot Beef Stew
If you enjoy cozy, hearty, and nutritious meals that everyone at the table will love, this dairy-free Instant Pot beef stew recipe is a great choice to cook in an Instant Pot.
Like comforting Spanish Chicken Stew and Braised Short Ribs, Instant Pot beef stew feels like the perfect meal for a rainy evening when you want something warm and satisfying.
The Ingredients
- Boneless Chuck Roast. Beef chuck roast is perfect for beef stew (and Beef Barley Soup). It’s tender, packed with protein, full of flavor, and stays juicy during cooking.
- Onion + Garlic + Carrots. These classic ingredients build the base flavor of the stew and add extra nutrition. If you like celery, you can also add it to this easy Instant Pot beef stew recipe.
- Russet Potato. Russet potatoes hold their shape well during cooking (save Yukon gold potatoes for Scalloped Potatoes), which makes them ideal for beef stew. Try to cut the potatoes into equal-sized pieces so they cook evenly.
TIP!
How to make beef stew meat tender. Normally, tougher cuts of beef (like those used for beef stew) need hours of slow cooking to become soft and tender.
The Instant Pot speeds up the process. Because the moisture stays locked inside, every bite of beef remains juicy and tender.
BEEF STEW WITHOUT POTATOES
If you want to make Instant Pot beef stew without potatoes, you can replace them with another root vegetable such as sweet potato or parsnips.
- Worcestershire Sauce. Just a small amount of this umami ingredient adds deep flavor and makes the stew taste even better.
- Bayleaf + Dried Thyme. These herbs give the broth a more complex flavor with that little extra something special.
SUBSTITUTION TIP
Sometimes I also like to add a little dried rosemary to this stew or garnish the finished dish with fresh rosemary before serving. Fresh parsley also works beautifully as a garnish.
- Tomato Sauce. Instead of making Instant Pot beef stew with tomato paste, I use tomato sauce. It adds liquid and balances the other flavors in the stew. (Plus, I don’t enjoy opening a whole can just to use a few tablespoons of tomato paste!)
- Cornstarch + Water. Mixing cornstarch with water helps thicken the beef stew without using flour.
- Peas. Fresh or frozen peas both work well in this recipe.
MARKET SWAP
If you don’t like peas, Instant Pot beef stew with mushrooms is another great option. Mushrooms cook quickly and take about the same amount of time as peas, so sliced or chopped mushrooms make a perfect substitute.
The Directions
Brown the beef in the Instant Pot in batches so each side develops a nice color.
Sauté the onion and garlic. Then add the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze it.
Add the remaining ingredients, but do NOT stir. This helps prevent the burn warning.
Cook Instant Pot beef stew on HIGH pressure for 35 minutes, then allow the pressure to release naturally. Remove and discard the bay leaf.
Make a cornstarch slurry and stir it into the Instant Pot. Add the peas and serve.
Brown the beef in the Instant Pot in batches so each side develops a nice color.
Sauté the onion and garlic. Then add the beef broth and scrape the bottom of the pot with a wooden spoon to deglaze it.
Add the remaining ingredients, but do NOT stir. This helps prevent the burn warning.
Cook Instant Pot beef stew on HIGH pressure for 35 minutes, then allow the pressure to release naturally. Remove and discard the bay leaf.
Make a cornstarch slurry and stir it into the Instant Pot. Add the peas and serve.
ENJOY!
And You can also Try My Other Instant Port Recipes
Tip!
How long to pressure cook beef stew. Cooking the stew at HIGH pressure for 35 minutes (using the manual setting), followed by about 10 minutes of natural pressure release, makes the meat taste like it has been cooking slowly for hours.
Make sure to cut the meat into the size mentioned in the recipe so that the Instant Pot beef stew time works perfectly.
What about the meat/stew button? The meat stew setting on the Instant Pot is designed for cooking larger pieces of meat like those in this recipe. It usually runs for about 35 minutes, so it should work. However, I haven’t personally tested that setting, so I recommend following the recipe instructions.
Storage Tips
- To Store. Keep the stew in an airtight container in the refrigerator for up to 4 days.
- To Reheat. Warm the leftovers in a Dutch oven on the stovetop over medium-low heat or heat gently in the microwave.
- To Freeze. Store the stew in an airtight freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Meal Prep Tip
You can chop the vegetables up to one day in advance and store them in separate airtight containers in the refrigerator.
Recommended Tools to Make this Recipe
- Instant Pot. This is the one I personally use and love.
Ladle. Perfect for serving soups and stews. - Extra Large Cutting Board. Ideal for recipes that include many ingredients.
Instant Pot beef stew, I’m ready for a big bowl of your warm, cozy, and delicious comfort!
Instant Pot Beef Stew
Prep: 10 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 30 minutes
Servings: 7 cups
The BEST Instant Pot beef stew! It features tender beef cooked in a rich and flavorful sauce with potatoes, vegetables, and herbs. This comforting dish is easy to make and perfect for beginners.
Ingredients
- 2 pounds boneless chuck roast
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 large yellow onion
- 2 cloves garlic
- 1 pound carrots about 6 medium
- 1 large russet potato
- 1 can low-sodium beef broth (14.5-ounces)
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
1 teaspoon dried thyme - 1 can no salt added tomato sauce (8 ounces)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 ½ cups fresh or frozen peas no need to thaw
- Fresh parsley or fresh rosemary, optional for serving
Instructions
- Cut the chuck roast into 1½-inch cubes, trimming away any large or tough pieces of fat or gristle.
- Set the Instant Pot to SAUTE mode. Add 1 tablespoon of oil. When the oil becomes hot and shiny (a drop of water should sizzle if it touches the surface), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Make sure the beef cubes are arranged in a single layer and not crowded so they brown properly.
- Let the beef cook without touching it for 4 to 5 minutes (try not to peek!). The bottom of the cubes should develop a dark brown crust and release easily from the pot. Turn the cubes and continue searing until they are browned on all sides, about 4 more minutes. Transfer the browned beef to a clean plate or bowl.
- Add another tablespoon of olive oil to the pot. Once the oil is hot, add the remaining beef, along with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Brown the second batch of beef the same way. If the pot becomes too dry during cooking, add a little more oil if needed.
- While the beef is browning, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into ½-inch thick diagonal slices.
- After the second batch of beef is browned, move it to the plate with the first batch. Add the remaining tablespoon of olive oil and the onion to the Instant Pot. Cook the onion, stirring occasionally, until it becomes soft and lightly browned, about 6 minutes.
- While the onion cooks, scrub and peel the potato, then cut it into ¾-inch chunks. If the carrots are not fully cut yet, finish slicing them now.
- Add the garlic to the Instant Pot. Cook while stirring constantly until it becomes fragrant, about 30 seconds. Pour in the beef broth, then use a spoon to scrape the brown bits from the bottom of the pot. Make sure all the stuck pieces are removed so you don’t get the Instant Pot “burn” warning.
- Add the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, including any juices that collected on the plate. Pour the tomato sauce on top. Do not stir again.
- Close and seal the Instant Pot. Cook on HIGH pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. After that, carefully release any remaining pressure by venting the steam valve and open the lid. Remove and discard the bay leaf.
- In a small bowl, whisk together the cornstarch and water to make a slurry. Add it to the Instant Pot and stir until the stew thickens. Add the peas and stir until they are heated through.
- Serve the stew hot, topped with fresh parsley.
Notes
- TO STORE: Keep leftover stew in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Warm the leftovers in a Dutch oven on the stovetop over medium-low heat, or heat them in the microwave until warmed through.
- TO FREEZE: Place the stew in an airtight, freezer-safe container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
- I do not recommend using Yukon gold potatoes, as they are too starchy and may not hold their shape well when cooked in stew.
- To make this recipe Whole30/Paleo compliant, replace the cornstarch with arrowroot and leave out the Worcestershire sauce. If you like, you can add a splash of coconut aminos for extra flavor instead.
Nutrition
- Serving: 1.5cups
- Calories: 489kcal
- Carbohydrates: 36g
- Protein: 44g
- Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 117mg
- Fiber: 6g
- Sugar: 10g