This Instant Pot beef stew is my go-to for busy weeknights. It's incredibly flavorful, with melt-in-your-mouth beef and perfectly cooked vegetables, all in a rich, savory gravy.
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Using the pressure cooker cuts the cooking time dramatically compared to traditional stovetop stews, but you'd never guess it from the deep, slow-cooked flavor.
It's a complete one-pot meal that's perfect for feeding a crowd or for meal-prepping lunches.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck, cut into 1-inch cubes
Beef chuck is ideal for stewing; it becomes tender when pressure cooked. Substitute with beef round or brisket.
1 teaspoon salt
Enhances the natural flavors of the beef. Use kosher salt if preferred.
1/2 teaspoon black pepper
Adds a subtle warmth. Freshly ground is best.
2 tablespoons olive oil
For browning the beef. Avocado oil works too.
1 medium yellow onion, chopped
Adds sweetness and depth. Use white or sweet onion as a substitute.
3 cloves garlic, minced
Fresh garlic is essential; avoid pre-minced for best flavor.
4 cups (960ml) beef broth
Use low-sodium to control salt. Chicken broth works in a pinch.
2 tablespoons tomato paste
Adds color and umami. Substitute with 1 tablespoon ketchup if needed.
1 teaspoon dried thyme
Earthy and aromatic. Use 1 tablespoon fresh thyme if you have it.
2 bay leaves
Adds a subtle herbal note. Remove before serving.
4 medium carrots, peeled and cut into 1-inch chunks
Sweet and colorful. Baby carrots work too, just halve them.
3 medium potatoes, peeled and cut into 1-inch chunks
Russet or Yukon Gold are best. Sweet potatoes are a tasty swap.
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Thickens the gravy. Use arrowroot powder if preferred.
Tips & Tricks
- Don't skip browning the beef – it adds deep flavor.
- Cut vegetables into uniform sizes for even cooking.
- For a thicker stew, let it simmer on sauté mode after pressure cooking.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Beef
Pat beef dry and season with salt and pepper. Turn Instant Pot to Sauté mode (high). Add olive oil and heat until shimmering. Working in batches, brown beef on all sides, about 2-3 minutes per batch. Remove and set aside.
2. Sauté Aromatics
Add onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
3. Deglaze the Pot
Pour in a splash of beef broth and scrape up any browned bits from the bottom. This prevents the burn warning and adds flavor.
4. Add Remaining Ingredients
Return beef to the pot. Add beef broth, tomato paste, thyme, bay leaves, carrots, and potatoes. Stir to combine.
5. Pressure Cook
Close the lid and set the valve to sealing. Cook on Manual/Pressure Cook (High) for 35 minutes. At 35 minutes, the beef will be fork-tender and the vegetables cooked through.
6. Natural Release
Let the pressure release naturally for 10 minutes, then quick release any remaining steam. This allows the meat to rest and stay tender.
7. Thicken the Gravy
Remove bay leaves. Turn on Sauté mode (low). In a small bowl, whisk cornstarch and water into a slurry. Stir the slurry into the stew and cook for 2-3 minutes until the gravy thickens. Season with additional salt and pepper to taste.
8. Serve and Enjoy
Ladle into bowls and serve hot. Garnish with fresh parsley if desired.
Delicious Variations
- Add 1 cup of frozen peas during the last 5 minutes of sautéing after pressure cooking.
- Swap potatoes for 2 cups of mushrooms and 1 cup of pearl onions for a classic French twist.
- Make it spicy with 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper.
How to Store Instant Pot Beef Stew Recipe
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Frequently Asked Questions
Q: Can I use frozen beef in the Instant Pot?
Yes, you can use frozen beef, but you'll need to increase the cooking time by about 10-15 minutes. However, for best results, it's recommended to brown the beef first for flavor.
Q: Why does my stew sometimes get a 'burn' notice?
The burn notice occurs when the bottom of the pot is too hot or has stuck-on food. To avoid this, always deglaze the pot thoroughly after sautéing and ensure there's enough liquid.
Q: Can I use chicken instead of beef?
Yes, you can use chicken thighs, but reduce the cooking time to 15 minutes and use chicken broth for a different flavor profile.
Q: How do I make this stew gluten-free?
This recipe is naturally gluten-free. Just ensure your beef broth is certified gluten-free and use cornstarch instead of flour for thickening.
If you try this Instant Pot Beef Stew, let me know how it turns out in the comments! And don't forget to share your variations. Small steps, big change.
Instant Pot Beef Stew Recipe
Tender beef, hearty veggies, and rich gravy in under an hour. Your family will love this easy Instant Pot beef stew recipe.
🧂 Ingredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups (960ml) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 medium carrots, peeled and cut into 1-inch chunks
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
📋 Instructions
- 1Season and Brown Beef — Pat beef dry and season with salt and pepper. Turn Instant Pot to Sauté mode (high). Add olive oil and heat until shimmering. Working in batches, brown beef on all sides, about 2-3 minutes per batch. Remove and set aside.
- 2Sauté Aromatics — Add onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
- 3Deglaze the Pot — Pour in a splash of beef broth and scrape up any browned bits from the bottom. This prevents the burn warning and adds flavor.
- 4Add Remaining Ingredients — Return beef to the pot. Add beef broth, tomato paste, thyme, bay leaves, carrots, and potatoes. Stir to combine.
- 5Pressure Cook — Close the lid and set the valve to sealing. Cook on Manual/Pressure Cook (High) for 35 minutes. At 35 minutes, the beef will be fork-tender and the vegetables cooked through.
- 6Natural Release — Let the pressure release naturally for 10 minutes, then quick release any remaining steam. This allows the meat to rest and stay tender.
- 7Thicken the Gravy — Remove bay leaves. Turn on Sauté mode (low). In a small bowl, whisk cornstarch and water into a slurry. Stir the slurry into the stew and cook for 2-3 minutes until the gravy thickens. Season with additional salt and pepper to taste.
- 8Serve and Enjoy — Ladle into bowls and serve hot. Garnish with fresh parsley if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.
