The coziest Instant Pot beef stew with bites of tender beef cooked in rich, flavorful gravy with veggies, potatoes, and savory herbs. This recipe has that simmered-all-day flavor, ready in a fraction of the time!
Why You’ll Love This Instant Pot Beef Stew Recipe
Your pressure cooker is the secret to the best beef stew! This Instant Pot beef stew tastes as though it’s cooked all day, and it’s ready in a fraction of the time. Hearty and flavorful, with bites of tender beef, potatoes, veggies, and herbs. What’s not to love? This stew is:
- Easy to make. If you’re just getting acquainted with your Instant Pot, beef stew is super forgiving and perfect for beginners. This recipe is quick, straightforward, and always turns out delicious.
- Full of flavor. Bold, beefy flavor infuses every bite of this IP beef stew. The beef pieces turn out perfectly juicy, stewed alongside tender potatoes and vegetables in a delectably rich, savory gravy.
- Simple ingredients. You can make the coziest beef stew with humble, easy-to-find ingredients. Customize this recipe any way that you’d like with various veggies, herbs, and seasonings.
If you love stick-to-your-ribs beef recipes like old-fashioned Brunswick stew and this easy Instant Pot cubed beef, you’re going to love this cozy Instant Pot beef stew!
Beef Stew Ingredients
Ready to get started? First, some notes on the important ingredients. Be sure to scroll to the recipe card below the post for the full amounts and recipe details.
- Beef – Boneless beef chuck roast is the best for beef stew (not to mention, Instant Pot Mississippi pot roast), IMO. Cut your beef roast into uniform 1½” cubes so that it cooks evenly.
- Salt and Pepper
- Olive Oil
- Onion and Garlic – Help to build the flavor base for the stew.
- Beef Broth
- Potatoes and Carrots – Our essential stew veggies. Make sure to buy stewing potatoes, like Russet, red, or white potatoes, which hold their shape when cooked.
- Worcestershire Sauce – For a dash of umami to enrich the flavors.
- Tomato Sauce – Your favorite store-bought jar of tomato sauce will work here. Using tomato sauce adds additional liquid to this Instant Pot stew.
- Herbs – Fresh thyme, rosemary, and bay leaf.
- Tapioca Starch – You’ll make a slurry with tapioca starch and water, to help thicken the stew. You can also use cornstarch.
- Frozen Peas – Or fresh peas, whichever you have on hand. Another quick-cooking veggie, like mushrooms, also adds great flavor to this stew.
How to Make Instant Pot Beef Stew
The Instant Pot is a faster, easier way to enjoy a hearty pot of beef stew, any day of the week. Follow these steps for making delicious beef stew in your pressure cooker:
- Prep the beef. Season the beef cubes well, then saute them in the Instant Pot with a little oil. Work in batches and cook the beef until it’s browned on all sides.
- Sauté onions and garlic. Remove the beef and set it aside for now. Next, caramelize the onions for about 5 minutes, and stir in the garlic.
- Deglaze. Pour a half-cup of broth into the pot and use a spatula to lift the browned bits from the bottom. Then, switch the pot off sauté mode, and stir in the rest of the broth, Worcestershire sauce, and tomato sauce.
- Combine and cook. Add your browned beef, potatoes, carrots, and herbs. Cook the stew on high for 35 minutes, followed by a 10-minute natural release. Quick-release the remaining pressure.
- Thicken the stew. With the IP set to sauté, stir in a slurry of starch and water. Finally, turn off the pot, stir in the peas, and close the lid. Let the stew rest for a few minutes to soften the peas, and then serve!
How Long to Pressure Cook Beef Stew
It takes 35 minutes at high pressure to cook this stew in the Instant Pot, plus a 10-minute natural release. Make sure that also you budget enough time for the Instant Pot to come to pressure (about 15 minutes) before the cooking time starts.
This method turned out the most tender, juiciest beef that tasted as though it had simmered for hours. To ensure your meat cooks in the same timeframe, cut the beef into even-sized cubes as directed.
Can I Use the “Meat Stew” Setting On My Instant Pot?
The Instant Pot comes with a meat stew button that automatically sets the pressure cooking time to 35 minutes. Technically, it should work for this recipe since the cooking time is the same. However, I have not tested it. I recommend sticking to the manual setting as directed, just in case.
Tips and Variation Ideas
Here are a few things to keep in mind that will ensure that your stew comes out great every time, along with some easy ways to change up this recipe:
- Use another cut of beef. If you can’t get your hands on chuck roast, other good choices are round roast or sirloin roast. Ask your local butcher for guidance.
- Brown the beef. Don’t skip this step! Searing the beef is key to creating a crust that locks in all that juicy flavor. Avoid overcrowding the Instant Pot while you’re browning the meat. You may need to cook in batches.
- Scrape up all those browned bits. Deglazing the pot with broth adds extra richness and flavor, and also prevents the IP from throwing a burn warning. Make sure to use a (not metal) spatula to scrape up all the browned bits from the bottom of the pot. There’s also the option of deglazing the pot with red or white wine, whichever you prefer.
- Add more veggies. This hearty stew is the perfect chance to clear out the extra veggies in your crisper drawer. Add in more vegetables like celery, zucchini, bell peppers, even broccoli or cauliflower.
- Cut the meat and veg into larger pieces. To avoid overcooking in the pressure cooker, roughly chop your beef chuck and vegetables into larger chunks.
- Make-ahead. Get a headstart on your Instant Pot beef stew and cut up your meat and veggies up to 1 day in advance. Refrigerate them in separate containers until you’re ready to use them.
Does Stew Meat Get More Tender the Longer It Cooks?
Chuck roast is my favorite meat for stewing because it gets so unbelievably fork-tender after hours of cooking. This Instant Pot recipe speeds up that process. If your stew meat turns out tough in the Instant Pot, however, it could be because it cooked too quickly. This Instant Pot beef stew turns out best when you give it time to fully come to pressure, cook, and then naturally release.
What to Serve With Instant Pot Beef Stew
Dinner doesn’t get more satisfying than this savory beef stew served with crusty stuffed garlic bread. I also love toasting slices of homemade French bread under the broiler to make crunchy crostini for dunking (or, try a starter of the best bruschetta). If you’d like to really round out the meal, have a fresh green salad or Cobb salad on the side. And for a hearty, wholesome winter dinner, serve cozy bowls of stew with creamy Italian pastina or Instant Pot risotto.
How to Store and Reheat Leftovers
- Fridge. Store any leftover beef stew in an airtight container and refrigerate it for up to 4 days.
- To Reheat. Reheat the stew gently in the microwave or on the stovetop over medium-low heat.
- Freezer. Beef stew freezes great! Transfer the stew to a freezer bag or airtight, freezer-safe container and freeze it for up to 3 months. Defrost your stew in the fridge overnight before reheating.
More Instant Pot Dinner Ideas
Description
Make the best Instant Pot beef stew! Filled with bites of tender beef, veggies, and potatoes, cooked in rich gravy with savory herbs. It’s perfect for weeknights!
- 2 pounds boneless beef chuck roast, cut into cubes
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 pound potatoes
- 1 pound carrots
- 2 tablespoons Worcestershire sauce
- 8 ounces tomato sauce
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 2 bay leaves
- ¼ cup tapioca starch
- 1 ½ cups frozen peas, optional
- Sprinkle the beef with salt and pepper on all sides and set aside.
- Add the olive oil to the instant pot and set to saute mode. Working in batches, brown the meat pieces by cooking for 2-3 minutes on each side. Once all the meat is browned, remove it to a dish and set aside.
- If the oil has cooked away, add another tablespoon then add the onions to the hot oil and cook until softened, about 5 minutes.
- Add the garlic and cook stirring constantly until 1 minute more.
- Pour ½ cup of broth into the instant pot and use a spoon to deglaze the pan.
- Press cancel on the instant pot.
- Add the remaining broth, Worcestershire sauce, and tomato sauce. Stir to combine.
- Then add the cooked beef, potatoes, carrots, thyme, rosemary, and bay leaves to the pot.
- Place the lid on and set to the sealing position.
- Cook on manual high for 35 minutes. Once the cooking time has elapsed, allow the pressure to naturally release for 10 minutes. Then release the sealing valve.
- Turn on the saute mode again. Make a slurry of the starch and 4 tablespoons of water. Open the lid of the instant pot and stir in the starch until the sauce thickens. Press cancel.
- Stir in the frozen peas. Replace the lid and allow the stew to sit for about 5 minutes to warm the peas.
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