Instant Pot Beef Stew

This easy Instant Pot Beef Stew is the ultimate hearty comfort food for busy weeknights. It comes together in a fraction of the time thanks to pressure cooking, yet it tastes like it’s been slow cooking all day. It’s the kind of meal that warms you right up and makes everyone happy.

When the weather turns cold, I go into cozy mode really fast! This Instant Pot beef stew recipe makes a very rich and thick broth that's loaded with super tender beef, perfectly cooked potatoes, carrots, and so much flavor. I love making up a batch of fast dinner rolls or some sourdough bread to sop up all of that rich broth. It's seriously the best thing on a chilly evening.

Ingredients Needed

These simple, everyday ingredients come together to make the most cozy, flavorful Instant Pot Beef Stew.

• Boneless chuck roast – This cut gives you the best flavor and tenderness after pressure cooking. You can also use stew meat, brisket, or even bottom round if that’s what you have on hand.
• Olive oil – Adds rich flavor when searing the beef. Avocado oil or vegetable oil both work great as substitutes.
• Yellow onion – Adds depth and sweetness as it cooks. White or sweet onions are great alternatives, or use shallots for a milder flavor.
• Carrots – Bring natural sweetness and color to the stew. Baby carrots, parsnips, or even turnips can be used instead.
• Celery – Adds a classic stew flavor. You can leave it out or replace it with extra onion or carrot if needed.
• Garlic – Gives the stew a savory, aromatic base. Substitute with garlic powder if you don’t have fresh cloves.
• Butter – Adds richness and helps with browning. Olive oil or plant-based butter are great dairy-free swaps.
• Flour – Thickens the stew for that hearty texture. Use cornstarch, arrowroot powder, or a gluten-free flour blend if you prefer.
• Beef broth – Creates a rich, flavorful base. Low-sodium, chicken, or vegetable broth all work as alternatives.
• Yukon gold potatoes – Creamy and sturdy, they hold up well under pressure. Red or russet potatoes are great substitutes.
• Worcestershire sauce – Adds depth and umami flavor. Try coconut aminos or tamari for a gluten-free option.
• Bay leaf – Gives the stew that classic slow-cooked flavor. You can skip it if you don’t have any on hand.
• Dried thyme – Adds a touch of earthiness. Fresh thyme or Italian seasoning can be used instead.
• Tomato paste – Creates a rich, thick base with a hint of acidity. You can swap in tomato sauce or crushed tomatoes if needed.
• Peas – Add sweetness and color at the end. Green beans or corn make good substitutes.
• Fresh parsley or cilantro – A bright, fresh finishing touch that adds flavor and color before serving.

Equipment Needed

Instant Pot - You’ll need an Instant Pot pressure cooker (a 6-quart model works perfectly). The pressure cook setting tenderizes the beef in a fraction of the time compared to stovetop or slow cooker methods, while keeping all those rich flavors locked in.

Tips and Tricks for Success

• Sear the beef first. Browning over medium-high heat builds incredible flavor through the Maillard reaction.
• Deglaze with broth. After searing, use a wooden spoon to scrape the brown bits from the bottom of the pot — this keeps you from getting a burn notice and adds tons of flavor.
• Layer, don’t stir. Keep the tomato paste and bay leaf on top before sealing; this helps prevent burning.
• Use natural release. Let the pressure come down naturally for the best, fork-tender beef. Quick releasing can make the meat tough.
• Add peas last. Stir in your frozen peas once the stew is done cooking so they stay bright and fresh.
• Adjust thickness. If you like your stew thicker, simmer it on Sauté mode for a few extra minutes after pressure cooking. For a thinner consistency, stir in a splash of broth or water.

How to Make Instant Pot Beef Stew

Making this stew is easier than it looks. Follow these step-by-step instructions and you’ll have a cozy, comforting meal ready in under an hour.

1. Cut the chuck roast into 3-4 pieces and sear all sides in some oil. I do this in a big pan or on my flat top so its faster.
2. Deglaze the pan with a little broth, scrape up all the browned bits and use that in addition to the broth.
3. Then cut the seared beef into 3” cubes.
4. Turn the Instant Pot to SAUTE. Add the butter. Sauté the diced celery, onion and carrot with a pinch of salt and pepper until fragrant. 
5. Add in the garlic and thyme and sauté one more minute.
6. Sprinkle the flour over the mixture and cook for 2-3 minutes to cook out the raw flour taste.
7. Add in half the broth and cook while stirring until it begins to bubble and thicken. 
8. Add in the rest of the broth and stir to combine.
9. Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate and your deglazed pan juices. Pour the tomato sauce on top. Do not stir again.
10. Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 20 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
11. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley or cilantro.

Frequently Asked Questions

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