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There’s nothing quite as comforting as a steaming bowl of beef stew on a chilly day. With an Instant Pot, that classic comfort food is now ready in a fraction of the time, without the hours of simmering. This Instant Pot Beef Stew recipe delivers tender, fall-apart beef, rich gravy, and perfectly cooked vegetables, all in one pot. It’s the ultimate solution for busy weeknights when you crave something warm and satisfying.
Key Ingredients
The magic of this stew lies in its simple, flavorful ingredients. The beef stew meat becomes incredibly tender under pressure. Potatoes and carrots provide hearty texture and sweetness. The combination of beef broth, Worcestershire sauce, and tomato sauce creates a deep, savory gravy. A simple cornstarch slurry thickens everything perfectly at the end.
Ingredients List
Here’s everything you need to make this delicious stew:
| Ingredient | Amount |
|---|---|
| Beef Stew Meat | 1 1/2 Pounds |
| Olive Oil | 1 Tablespoon |
| Salt | 1 Teaspoon |
| Pepper | 1 Teaspoon |
| Italian Seasoning | 1 Teaspoon |
| Worcestershire Sauce | 2 Tablespoons |
| Garlic, Minced | 3 Cloves |
| Onion, Chopped | 1 Large |
| Baby Carrots, Cut Into Slices | 1 16 Ounce Bag |
| Potatoes, Cubed | 1 Pound |
| Beef Broth | 2 1/2 Cups |
| Tomato Sauce | 1 10 Ounce Can |
| Cornstarch | 2 Tablespoons |
| Water | 2 Tablespoons |
Helpful Tools
To make this recipe as easy as possible, consider using these tools:
- Instant Pot or Pressure Cooker: Essential for the recipe.
- Cutting Board and Sharp Knife: For chopping vegetables.
- Measuring Spoons and Cups: For accurate ingredient portions.
Pro-Tips
- Brown the Meat Well: Don’t skip the browning step. It adds incredible flavor to the final dish.
- Scrape the Bottom: After adding the broth, use a wooden spoon to scrape any browned bits from the bottom of the pot. This prevents the “burn” message and adds flavor.
- Natural Release is Key: Allowing the pressure to release naturally for 10 minutes helps the meat stay tender.
- Thickening: If the stew is too thick after adding the cornstarch slurry, simply add a little more beef broth or water until you reach your desired consistency.
- For more beef recipes, check out this Beef And Broccoli Delight Weeknight Dinner recipe.
How to Make Instant Pot Beef Stew
Follow these simple steps for a perfect stew:
- 1. Brown the Meat: Add the olive oil to the Instant Pot and turn on the saute function. When the oil starts to sizzle, add the beef stew meat. Season with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the meat is browned on all sides.
- 2. Deglaze: Add the beef broth to the pot and use a wooden spoon to scrape the browned bits from the bottom. These bits are pure flavor!
- 3. Combine Ingredients: Add the Worcestershire sauce, minced garlic, chopped onion, sliced carrots, cubed potatoes, and tomato sauce to the pot. Stir to combine.
- 4. Pressure Cook: Close the lid and ensure the steam valve is in the sealing position. Cook on high pressure for 35 minutes.
- 5. Release Pressure: Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- 6. Thicken the Stew: In a small bowl, mix together the cornstarch and cold water until smooth. Stir this slurry into the hot stew until it thickens to your liking.
Variations
- Add More Veggies: Try adding frozen peas, green beans, or celery for extra nutrition.
- Herb Swap: Use fresh thyme or rosemary instead of Italian seasoning for a different flavor profile.
- Mushroom Magic: Add sliced mushrooms along with the other vegetables for an earthy depth.
Instant Pot Beef Stew
This Instant Pot Beef Stew delivers all the flavor of a slow-simmered Sunday dinner in a fraction of the time. By cooking under high pressure for just 20 minutes, tough chuck roast transforms into melt-in-your-mouth tender bites, surrounded by soft vegetables and a rich, savory gravy.
- Total Time: 60
- Yield: 6 servings
Ingredients
— The Meat & Veggies —
2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
1 tablespoon olive oil
1 medium yellow onion, chopped
3 large carrots, peeled and sliced into thick chunks
3 stalks celery, sliced
1 lb (450g) potatoes (Yukon Gold or Russet), cut into large chunks
4 cloves garlic, minced
— The Broth & Seasonings —
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (adds umami depth)
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and black pepper to taste
— The Thickener (Slurry) —
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
1. **Sauté Beef:** Turn your Instant Pot to the ‘Sauté’ setting (High). Add the olive oil. Once hot, brown the beef cubes in batches on all sides (about 3-4 minutes per batch). Transfer browned beef to a plate.
2. **Sauté Aromatics:** Add the onion to the pot (add a splash more oil if needed). Sauté for 2-3 minutes until softened. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. **Deglaze (Crucial):** Pour in about ½ cup of the beef broth. Use a wooden spoon to vigorously scrape up all the browned bits (fond) stuck to the bottom of the pot. **Do not skip this**, or you may get a ‘Burn’ error during pressure cooking.
4. **Combine:** Hit ‘Cancel’ to stop the Sauté function. Return the beef (and any juices) to the pot. Add the rest of the broth, Worcestershire sauce, soy sauce, thyme, rosemary, bay leaves, carrots, celery, and potatoes. Stir gently.
5. **Pressure Cook:** Secure the lid and set the valve to ‘Sealing’. Select **Manual/Pressure Cook (High)** and set the timer for **20 minutes**.
6. **Release:** Once the timer beeps, allow for a **Natural Release** for at least 10–15 minutes (this keeps the meat tender). Then, carefully flip the valve to ‘Venting’ to release any remaining pressure.
7. **Thicken:** Open the lid and discard the bay leaves. Turn the Instant Pot back to ‘Sauté’. In a small cup, whisk the cornstarch and cold water until smooth. Stir this slurry into the bubbling stew.
8. **Finish:** Cook for 2–3 minutes until the gravy thickens to your liking. Taste and adjust salt and pepper. Serve hot.
Notes
Meat Choice: Chuck roast is the best cut for stew. It has enough fat and connective tissue to break down and become tender under pressure. Leaner cuts will dry out.
Vegetable Size: Cut your potatoes and carrots into large, uniform chunks (at least 1.5 inches). If you cut them too small, they will turn into mush during the pressure cooking process.
Burn Notice: The #1 cause of the ‘Burn’ error is not deglazing the pot properly after searing the meat. Make sure the bottom of the pot is clean before sealing.
Frozen Beef: You can cook this with frozen beef cubes, but you will need to skip the searing step and increase the pressure cook time to 30 minutes.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
FAQ
Can I use a different cut of beef?
Yes, chuck roast cut into cubes works well, but it may need a slightly longer cooking time.
Can I make this ahead of time?
Absolutely! This stew actually tastes even better the next day as the flavors meld together. Reheat gently on the stovetop.
Can I freeze this stew?
Yes, it freezes very well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.
Conclusion
This Instant Pot Beef Stew is a classic recipe made simple. It’s perfect for feeding a family or for meal prepping lunches for the week. The rich, savory flavor and tender texture make it a dish everyone will love.
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