When chilly evenings call for something hearty and comforting, few dishes satisfy like a bowl of tender beef stew. This Instant Pot Beef Stew is a weeknight miracle—rich, cozy, and full of savory flavor without needing hours on the stove. With melt-in-your-mouth beef, chunky vegetables, and a luxuriously thick broth, it’s the kind of meal that warms your soul and fills your kitchen with the best kind of aroma.

The beauty of using the Instant Pot is the speed. What traditionally takes hours to simmer can be done in under an hour with pressure cooking magic. It’s the ultimate one-pot wonder, perfect for busy families, meal prep enthusiasts, or anyone who wants a delicious, hearty meal without the fuss.

Preparation Phase & Tools to Use

Making beef stew in the Instant Pot is not just about saving time—it’s about using the right tools to get flavor-packed results. Here’s what you’ll need:

Instant Pot (or any electric pressure cooker): This is the heart of the recipe. It locks in moisture and deeply infuses the meat and vegetables with flavor in a fraction of the time.
Wooden spoon or spatula: Perfect for sautéing the beef and scraping up flavorful browned bits from the pot.
Sharp chef’s knife: Ensures clean cuts of beef and vegetables, which helps with even cooking.

Cutting board: For prepping all your veggies and meat.
Measuring cups & spoons: Accuracy matters, especially when balancing the liquid-to-solid ratio in pressure cooking.
Ladle: For serving that beautiful stew without breaking the tender chunks.

Each of these tools plays a small but critical role in making sure your Instant Pot Beef Stew turns out both flavorful and foolproof.

Ingredients for the Instant Pot Beef Stew

Every ingredient in this stew plays a role in creating the depth and comfort we all crave in a beef stew:

Chuck roast (cut into chunks): The ideal cut for stew, chuck becomes incredibly tender under pressure and soaks up all the rich flavors.

Carrots: Adds natural sweetness and a pop of color.
Russet potatoes: These break down slightly, thickening the broth and giving the stew its heartiness.
Frozen peas: Stirred in at the end for color and freshness.

Yellow onion: A foundational flavor that sweetens and deepens during cooking.
Garlic: Infuses the stew with a warm, savory aroma.
Beef broth: Acts as the flavorful base and cooking liquid.

Tomato paste: Provides richness and umami to the broth.
Worcestershire sauce: Adds depth and that essential meaty savoriness.
Salt & pepper: For seasoning.

Olive oil: Used for sautéing the beef.
Bay leaf: A classic stew addition that infuses the broth with subtle herbal notes.
Cornstarch + water: To thicken the stew at the end if needed.

How To Make the Instant Pot Beef Stew

Step 1: Sear the Beef

Turn your Instant Pot to the “Sauté” setting. Add olive oil, then brown the beef chunks in batches. Don’t crowd the pot—browning is key for flavor. Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, add chopped onions and garlic. Stir for about 2–3 minutes until fragrant and translucent.

Step 3: Deglaze the Pot

Pour in a splash of beef broth and use your wooden spoon to scrape up any browned bits stuck to the bottom. This step boosts the flavor and prevents the burn notice.

Step 4: Add Remaining Ingredients

Return the beef to the pot. Add carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and bay leaf. Stir to combine.

Step 5: Pressure Cook

Seal the lid and set to “Manual” or “Pressure Cook” on high for 35 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.

Step 6: Final Touches

Remove the bay leaf. If you’d like a thicker stew, mix cornstarch and water, then stir it into the stew. Set the Instant Pot to “Sauté” and let it simmer for a few minutes to thicken.

Step 7: Stir in Peas & Serve

Add frozen peas and stir. The residual heat will warm them through. Serve hot and enjoy your rich, savory bowl of Instant Pot Beef Stew.

How to Serve and Store Instant Pot Beef Stew

This stew is the definition of a cozy, all-in-one meal. Serve it steaming hot in deep bowls with a side of crusty bread, homemade biscuits, or even over mashed potatoes for a double dose of comfort. A sprinkle of fresh parsley or thyme adds a pop of freshness just before serving.

For storing, let the stew cool completely, then transfer it to an airtight container. It keeps beautifully in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until hot. It also freezes well for up to 3 months—perfect for batch cooking and make-ahead meals.

Frequently Asked Questions

How can I make the stew thicker?

After pressure cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the stew and let it simmer on “Sauté” for a few minutes to thicken.

Can I use a different cut of beef?

Yes! While chuck roast is best for tenderness, you can use stew meat or even short ribs. Just make sure to sear the meat well before pressure cooking.

What vegetables can I substitute?

Try adding parsnips, celery, sweet potatoes, or mushrooms for different flavors and textures.

Can I make this recipe ahead of time?

Absolutely. This stew tastes even better the next day as the flavors continue to deepen. Make a day ahead and reheat gently.

Is it possible to double the recipe?

Yes—but don’t exceed the Instant Pot’s max fill line. If doubling, increase the ingredients evenly but keep the cook time the same.

Can I make this stew without an Instant Pot?

You can! Use a Dutch oven or slow cooker. Simmer for 2–3 hours on the stove or cook on low for 8 hours in a slow cooker.

Want More Stew Ideas?

If you’re all about warm bowls and hearty meals, you might love these other comforting creations:

Creamy Garlic Butter Chicken Rotini in Parmesan Sauce – Ultra creamy and cozy with a rich parmesan twist.
Hearty Creamy Ditalini Soup for Chilly Nights – A soup that delivers bold flavor and comfort.

Louisiana Seafood Gumbo – If you’re in the mood for a southern twist on stew.
Chicken Mushroom Stroganoff – Creamy, earthy, and perfect over noodles or rice.
Sticky Honey Garlic Steak and Rotini – A sweet and savory favorite for meat lovers.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime: Life With Olivia on Pinterest

And let me know in the comments how yours turned out! Did you thicken it or leave it brothy? Try it with mushrooms? Add your own twist?

I love hearing how you personalize these recipes. If you have questions or need help troubleshooting, drop them below. Let’s make weeknight dinners something to look forward to!

Instant Pot Beef Stew

Author: Olivia McKenney
Total Time: 1 hour
Yield: 6 servings

Print Recipe

Description

This Instant Pot Beef Stew is a hearty, comforting one-pot meal loaded with tender chunks of beef, rustic vegetables, and a savory, rich broth. Perfect for cold nights or busy weeknights when you want a home-cooked classic with minimal effort.

Instructions

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and sear the beef chunks in batches until browned. Remove and set aside.

2. Add chopped onion and garlic. Sauté for 2–3 minutes until softened and fragrant.

3. Deglaze the pot with a bit of beef broth, scraping up any browned bits with a wooden spoon.

4. Return the beef to the pot. Add carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, salt, pepper, and bay leaf. Stir everything to combine.

5. Close the lid. Cook on “Manual” or “Pressure Cook” for 35 minutes. Let it naturally release for 10 minutes, then quick release the rest.

6. Discard the bay leaf. If a thicker stew is desired, mix cornstarch and water in a small bowl. Stir it into the pot and cook on “Sauté” until thickened.

7. Stir in the frozen peas. Let them warm through with the residual heat. Serve hot.