Instant Pot Beef Stew is a hearty, comforting dish that brings together tender chunks of beef, soft potatoes, carrots, and a rich, flavorful broth all cooked quickly to perfection. It’s the kind of meal that fills your kitchen with cozy smells and makes you feel right at home.
I love how the Instant Pot makes this stew so much easier and faster than the traditional slow-cooked versions. It locks in flavor while getting the beef super tender in a fraction of the time. I always find myself sneaking little tastes as it cooks because the smell is just too tempting to resist!
My favorite way to enjoy this stew is with a big slice of crusty bread on the side to soak up all that tasty sauce. It’s perfect for chilly evenings when you want something warm and satisfying. Plus, leftovers taste even better the next day, making it a great recipe to make ahead and enjoy whenever you need a little extra comfort.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it gets tender and flavorful when cooked. If you can’t find chuck, stew meat or brisket chunks also work well. Avoid lean cuts since they can become tough.
Beef broth: Use a good-quality broth for rich flavor. If you want a lighter stew, try vegetable broth or mushroom broth as a tasty alternative.
Vegetables: Carrots, potatoes, and celery are classic in stew. You can swap potatoes for sweet potatoes or parsnips for a different twist. Feel free to add peas or green beans at the end too.
Herbs: Thyme, rosemary, and oregano add earthiness. Fresh herbs work great if you have them; just add them at the end to keep their brightness.
Thickener: The flour slurry thickens the stew nicely, but if you prefer gluten-free, cornstarch mixed with water works too. Alternatively, mash a bit of cooked potato into the stew to thicken naturally.
How Do I Get Tender, Flavorful Beef in the Instant Pot?
Browning the beef first creates extra flavor. Here’s how I do it:
- Heat oil on ‘Sauté’ mode until shimmering.
- Brown the beef in batches without crowding the pot to get a nice crust.
- Don’t stir too often; let the beef sit so it caramelizes well.
- Once browned, remove beef before cooking the aromatics, then add it back with the liquids.
This step builds deep flavor and helps seal in juices, so your beef stays tender. Using natural pressure release after cooking also helps the meat relax and become softer.
Equipment You’ll Need
- Instant Pot or pressure cooker – I love it because it cooks the stew quickly and tenderizes the beef perfectly.
- Cutting board and sharp knife – makes chopping the vegetables safe and easy.
- Wooden spoon or spatula – gentle for stirring everything together without scratching the pot.
- Measuring spoons and cups – helps add the right amount of seasonings and liquids.
- Small bowl – for mixing the flour slurry if you want a thicker stew.
Flavor Variations & Add-Ins
- Use red wine instead of some beef broth for a richer, deeper flavor.
- Add bay leaves or fresh thyme during cooking for extra herbal aroma.
- Stir in peas, green beans, or you favorite quick-cooking greens just before serving for freshness.
- Swap beef for lamb or chicken for a different take on stew. You can also add mushrooms for more earthiness.
How to Make Instant Pot Beef Stew
Ingredients You’ll Need:
For The Beef and Broth:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For The Vegetables:
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
For Thickening (Optional):
- 2 tbsp all-purpose flour
- 2 tbsp cold water
For Garnish (Optional):
- Fresh parsley or thyme
How Much Time Will You Need?
This tasty beef stew takes about 15 minutes of prep time and around 45 minutes of cooking with the Instant Pot, including natural and quick pressure releases. Total cooking time is roughly 1 hour, giving you a warm, delicious meal without waiting all day.
Step-by-Step Instructions:
1. Brown the Beef:
Set your Instant Pot to ‘Sauté’ mode and heat 2 tablespoons of olive oil until shimmering. Carefully add the beef cubes in batches—don’t crowd the pot! Brown each side for about 3-4 minutes until you get a nice color. Remove the browned beef and set it aside for now.
2. Sauté Onions and Garlic:
In the same pot, add the diced onion. Cook for about 3 minutes or until translucent. Stir in minced garlic and cook for another 30 seconds until fragrant. This gives your stew a lovely flavor base.
3. Add Tomato Paste and Combine Ingredients:
Mix in the tomato paste and stir for 1 minute to deepen its flavor. Then, return the browned beef to the pot. Pour in the beef broth and add Worcestershire sauce, dried thyme, rosemary, oregano, bay leaf, salt, and pepper. Stir everything together well.
4. Pressure Cook the Beef:
Seal the Instant Pot lid tightly and set it to ‘Pressure Cook’ or ‘Manual’ mode on high for 35 minutes. Once cooking is complete, let the pressure naturally release for 10 minutes to help tenderize the beef. After that, carefully perform a quick release to let out any remaining pressure.
5. Add the Vegetables:
Open the pot carefully, and add the chopped carrots, potatoes, and celery to your stew. Stir gently to combine.
6. Cook Vegetables Under Pressure:
Seal the lid again and pressure cook on high for an additional 5 minutes. When finished, do a quick release to bring the pressure down quickly.
7. Optional Thickening Step:
If you like a thicker stew, mix the flour with cold water in a small bowl until smooth. Turn the Instant Pot to ‘Sauté’ mode and slowly stir in your flour slurry. Cook, stirring often, for 3-5 minutes until the stew thickens to your liking.
8. Final Touches and Serving:
Remove the bay leaf, taste, and add extra salt or pepper if needed. Serve the stew hot, garnished with fresh parsley or thyme if you like. It’s wonderful with crusty bread or over mashed potatoes for a filling meal.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely before cooking to ensure even browning and proper pressure cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Can I Prepare the Stew Ahead of Time?
Absolutely! You can make the stew a day in advance and store it in the fridge. Flavors actually develop better overnight. Just reheat gently on the stove or in the microwave before serving.
How Do I Store Leftover Beef Stew?
Keep leftovers in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Thaw frozen stew in the fridge overnight before reheating.
Can I Make This Recipe Gluten-Free?
Yes! Simply swap the all-purpose flour for a gluten-free thickener like cornstarch or arrowroot powder. Mix it with cold water and add it just like the flour slurry in the recipe.
