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Hearty Instant Pot Beef Stew made with tender beef, carrots, and potatoes in a rich, savory broth. Easy, comforting, and ready in under an hour!
Why You’ll Love This Recipe
Classic comfort food made easy. All the rich, slow-cooked flavor of traditional beef stew — in a fraction of the time thanks to the Instant Pot!
Tender beef and hearty veggies. Every bite is packed with melt-in-your-mouth beef, soft carrots, and creamy potatoes in a flavorful broth.
One-pot convenience. No need to babysit the stove — everything cooks right in the Instant Pot, pressure cooking making cleanup a breeze. Use the saute feature of the Instant Pot to brown the meat.
Perfect for meal prep or leftovers. The flavors get even better the next day, and it freezes beautifully for cozy meals later.
Family-friendly and satisfying. A wholesome dinner everyone will love, especially on cold nights when you want something warm and comforting.
Ingredients Needed
- Beef Stew Meat or Beef Chuck roast, cut into pieces
- Beef Broth
- Red Potatoes or Russet potatoes
- Carrots
- Yellow Onion
- Tomato Paste
- Olive Oil
- Balsamic Vinegar
- Garlic
- Sprigs of thyme oregano and rosemary
- Salt and pepper to taste
How to Make Instant Pot Beef Stew
- Turn Instant Pot to saute, add oil, and allow to heat.
- Add the meat in a single layer and brown.
- Add in remaining ingredients, stir and close the lid.
- Close the steam valve.
- Press the “Meat/Stew” button and allow the cooker to naturally cool and release pressure.
- Use a natural release, open the steam valve and open the lid carefully.
- Stir the stew, taste, and adjust the salt if needed.
Tips and Tricks
- Instead of removing the herbs from the stems, I put the whole springs right into the pressure cooker. Just remove the stems from the stew before serving.
- Cut vegetables into uniform pieces. Even-sized chunks of carrots and potatoes help everything cook evenly and hold their shape.
- If you prefer a thicker stew, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and simmer on sauté mode until it thickens at the end of the cooking time.
- Add additional veggies. More delicate veggies such as green beans, celery, mushrooms or peas can be stirred in after the cooking time so they don’t get mushy. Blanch the green beans on the stove top for a few minutes for best results.
Frequently Asked Questions
Can I put my beef in frozen?
You can, but for the best flavor and texture, it’s worth taking the time to thaw and letting the meat brown.
What is the best cut of beef to use for beef stew?
Chuck roast is my top choice — it becomes melt-in-your-mouth tender beef after pressure cooking. You can also use stew meat, just know it may vary in texture since it’s often a mix of cuts.
How can I make the stew thicker?
Stir together 1 tablespoon of cornstarch or flour with 1 tablespoon of cold water to create a slurry, then mix it into the stew and simmer on sauté mode for a few minutes until thickened.
What’s the best way to store leftovers of beef stew?
Store leftovers in an airtight storage container in the refrigerator for up to 4 days, or freeze for up to 3 months in an airtight container. Reheat on the stove or in the microwave — the flavors get even better with time!
Can I make this recipe in the slow cooker instead?
Yes, you can make this recipe in a slow cooker. I recommend browning the meat before starting. Then add all the ingredients to the slow cooker and cook on low for 8-9 hours or high for 4-5 hours.
This Instant Pot Beef Stew is everything you love about a classic, slow-simmered stew — rich, hearty, and full of richnflavor — but ready in a fraction of the time. Serve it with a slice of crusty bread for the ultimate cozy meal you’ll want to make all season long.
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Instant Pot Beef Stew Recipe
Ingredients
- 2 lbs. stew meat
- 1 Tbsp olive oil
- 1/2 cup onion chopped
- 4 red potatoes cut into 1 inch pieces
- 4 tsp garlic minced
- 1 6 oz. can tomato paste
- 3 carrots peeled and cut into 1/2″ pieces
- 3 cups beef broth
- 1/2 cup balsamic vinegar
- Sprigs of thyme oregano and rosemary
Instructions
- Turn Instant Pot to saute, add oil and when it is hot add the meat meat in a single layer and brown.
- Add in remaining ingredients, stir and close the lid then close the steam valve. Press the “Meat/Stew” button and allow the cooker to naturally cool and release pressure.
- Once the pressure has released, open the steam valve then carefully open the lid. Give the stew a good stir, taste, and adjust the salt if needed.
Tips & Notes:
- Instead of removing the herbs from the stems, I put the whole springs right into the pressure cooker. Just remove the stems from the stew before serving.
- Cut vegetables into uniform pieces. Even-sized chunks of carrots and potatoes help everything cook evenly and hold their shape.
- If you prefer a thicker stew, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and simmer on sauté mode until it thickens at the end of the cooking time.
- Add additional veggies. More delicate veggies such as green beans or peas can be stirred in after the cooking time so they don’t get mushy. Blanch the green beans on the stove top for a few minutes for best results.
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Nutrition Facts:
Lynette says
First recipe made with my Insta Pot. My husband loved it. I think it was a little strong on the vinegar. Making it again with 1/4 cup of balsamic.
Keep the recipes coming!