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Instant Pot Beef Stew Recipe

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Hearty and comforting, this Instant Pot Beef Stew Recipe has tender chunks of beef and cubes of vegetables in a savory stew. It has the deep flavor and richness of a classic stew that simmered all day! Add fresh herbs such as rosemary or thyme at the end to brighten up the flavors.

Instant Pot Beef Stew Recipe with spoon

INSTANT POT BEEF STEW RECIPE

February in Ohio is the time of year that I start to dream about warm weather and sun. 

Our weather in Ohio has me craving all kinds of comfort food including today’s Instant Pot Beef Stew Recipe. 

I love those hearty, comforting recipes in the winter. 

I realized recently that I have a lot of beef recipes like The Best Roast Beef Recipe, these Grilled Beef Kafta Kebabs, Lebanese Meat Pies and Beef Shawarma but no stews using beef. 

Beef works so nicely in stews so I knew I had to create today’s recipe for you guys.

The beef becomes so tender and flavorful after cooking in the pressure cooker.

Instant Pot Beef Stew Recipe ingredients.

WHAT INGREDIENTS DO I NEED FOR INSTANT POT BEEF STEW?

BEEF: Boneless chuck roast is my favorite cut of beef to use in a stew. I find that it gets tender while still keeping its flavor.

I love that it doesn’t dry out during cooking. Stew meat also works well. 

ONION & GARLIC: Onion and garlic add flavor to this stew. You can do red onion, sweet onion or even shallot. 

SPICES: The spices really add a nice flavor to this stew. I add Italian seasoning, paprika and a bit of cayenne red pepper. I also taste the stew once it is done and add more to taste. 

BEEF STOCK: The beef stock is necessary when making the beef stew. You can use a store-bought or you can make your own

 

VEGETABLES: If you have had stew before you know it usually uses carrots and peas. You can also add celery if that is your thing and just add that in with the carrots. 

POTATOES: When I make this stew I use Russett potatoes and chop the potato into small cubes. 

TOMATO SAUCE: The tomato sauce balance the stew out and adds a rich, savory flavor. 

CORN STARCH: Cornstarch and water is mixed together and added to the stew at the end to thicken it up. 

FRESH HERBS: When my stew is done and I am ready to serve it I always add fresh herbs like parsley, thyme, oregano or rosemary. 

Instant Pot Beef Stew Recipe

HOW DO YOU MAKE THIS INSTANT POT BEEF STEW RECIPE?

Cut the chuck roast into 1 ½-inch cubes. Make sure to remove any large, tough pieces of fat or gristle.

 

Instant Pot Beef Stew Recipe in the Instant Pot.

Turn the Instant Pot on “Saute” and add the olive oil. Once hot add half of the beef in a layer and sprinkle with salt and pepper.

Let the beef sear for about 3 minutes and then stir and brown the other side.

Remove the beef and put in a bowl. Heat another 1 Tablespoon olive oil and add the second half of the beef.

Let the beef sear for about 3 minutes and then stir and brown the other side.

Instant Pot Beef Stew Recipe with beef in Instant Pot.

Remove the remaning beef and add it to the bowl and set aside.

Add the last tablespoon of olive oil.

Stir in the onion and garlic, and cook 3 minutes, stirring frequently.

Add the Worcestershire sauce, Italian herb seasoning, paprika, cayenne red pepper, salt, black pepper, bay leaf, and beef stock, and stir to combine making sure to deglaze the bottom of the instant pot {get all the pieces off the bottom of the pot} to make sure you don’t get a burn warming.

Press “Cancel” to stop the “Saute” function. Pour in the tomato sauce and do not stire.

Make sure the tomato sauce is on top of the stew.

Put the lid on the pot and set it to “Sealing”. Cook on “Manual, High Pressure” for 35 minutes and then do a natural release for 10 minutes and then release the remaining pressure.

Instant Pot Beef Stew Recipe with ladle.

Add the carrot and potato and cook on “Manual, High Pressure” set to 0 minutes and then do a quick release. (The pot will come up to pressure and then turn off, just long enough to cook the carrot and potato.)

Instant Pot Beef Stew Recipe in the instant pot.

Whisk together the cornstarch and cold water in a small bowl to form a slurry.

Add the thawed peas and cornstarch slurry to the stew and stir to combine.

Turn the Instant Pot on “Saute” and cook the stew until thickened, about 1 to 2 minutes, stirring frequently.

Serve garnished with fresh herbs if desired.

Instant Pot Beef Stew Recipe in the pressure cooker.

WHAT ARE THE BEST CUTS OF BEEF FOR STEW?

These are the best cuts of beef for a tender, flavorful beef stew. I personally like to use chuck roast when I make stew.  

  • Chuck roast or pot roast

  • Bone-in short rib

  • Bottom Sirloin Flap

  • Fatty brisket

Instant Pot Beef Stew Recipe with napkin.

HOW DO YOU STORE BEEF STEW?

Store the beef stew in an airtight container in the fridge for up to 4 days. 

HOW DO YOU REHEAT LEFTOVERS?

I find the best way to reheat beef stew is to slowly heat it back up in a pot or dutch over over low to medium low heat. 

CAN I FREEZE BEEF STEW?

You can freeze beef stew. Let it cool completely and then put the stew in an airtight freezer container for up to 3 months. I let it thaw overnight in the fridge before reheating. 

Instant Pot Beef Stew Recipe with parsley.

WHAT SIDES GO WITH BEEF STEW?

I love pairing simple vegetable side dishes with the stew. I really like these Simple Garlic Parmesan Green Beans, Balsamic Roasted Carrots or this Broccoli with Cheese Sauce

Salads are almost always paired with my dinners. A few favorites are this Lemon Arugula Salad with Pine Nuts and this Kale Salad with Lemon Dressing

Crusty bread is a must to soak up all the juices from the stew. If you are into making your own bread try this Easy Homemade Bread Recipe or this Homemade Sourdough Bread.

Instant Pot Beef Stew with logo.

Instant Pot Beef Stew Recipe with spoon

Instant Pot Beef Stew Recipe

Yield: 5-6
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour 25 minutes

Hearty and comforting, this Instant Pot Beef Stew has tender chunks of beef and cubes of vegetables in a savory stew. It has the deep flavor and richness of a classic stew that simmered all day! Add fresh herbs such as rosemary or thyme at the end to brighten up the flavo

Ingredients

  • 3 Tablespoons olive oil
  • 2 pounds boneless chuck roast
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 Tablespoon Worcestershire sauce
  • 3 teaspoons Italian herb seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper {optional}
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 cups beef stock
  • 12 ounces carrots, peeled and chopped (about 2 cups chopped)
  • 1 1/2 pounds starchy potatoes, peeled and cut into small cubes (about 3 medium potatoes)
  • 1 cup frozen peas, thawed
  • 1 can (8-ounce) tomato sauce
  • 3 tablespoons cornstarch
  • 1/2 cup cold water
  • Minced fresh herbs, such as parsley, rosemary, or thyme, for garnish (optional)

Instructions

    1. Cut the chuck roast into 1 ½-inch cubes. Make sure to remove any large, tough pieces of fat or gristle.
    2. Turn the Instant Pot on “Saute” and add the olive oil. Once hot add half of the beef in a layer and sprinkle with salt and pepper. Let the beef sear for about 3 minutes and then stir and brown the other side. Remove the beef and put in a bowl. Heat another 1 Tablespoon olive oil and add the second half of the beef. Let the beef sear for about 3 minutes and then stir and brown the other side.
    3. Remove the remaning beef and add it to the bowl and set aside.
    4. Add the last tablespoon of olive oil. Stir in the onion and garlic, and cook 3 minutes, stirring frequently.
    5. Add the Worcestershire sauce, Italian herb seasoning, paprika, cayenne red pepper, salt, black pepper, bay leaf, and beef stock, and stir to combine making sure to deglaze the bottom of the instant pot {get all the pieces off the bottom of the pot} to make sure you don't get a burn warning.
    6. Press “Cancel” to stop the “Saute” function. Pour in the tomato sauce and do not stir. Make sure the tomato sauce is on top of the stew.
    7. Put the lid on the pot and seal. Cook on “Manual, High Pressure” for 35 minutes and then do a natural release for 10 minutes and then release the remaning pressure.
    8. Add the carrot and potato and cook on “Manual, High Pressure” set to 0 minutes and then do a quick release. (The pot will come up to pressure and then turn off, just long enough to cook the carrot and potato.)
    9. Whisk together the cornstarch and cold water in a small bowl to form a slurry.
    10. Add the thawed peas and cornstarch slurry to the stew and stir to combine.
    11. Turn the Instant Pot on “Saute” and cook the stew until thickened, about 1 to 2 minutes, stirring frequently.
    12. Serve garnished with fresh herbs if desired.

Notes

Store beef stew covered in the fridge for up to 3 days.

To brighten up the flavor, add a bit of minced fresh herbs (such as rosemary, thyme, or oregano) along with the peas and cornstarch slurry.

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