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This Instant Pot Beef Stew is as easy as it is delicious! Packed with flavor, this stew has tender beef, made ultra-tender in the pressure cooker and simmered in a mouthwatering broth.
When you’re looking for something that’s hearty, delicious, and warming, then look no further than this Instant Pot Beef Stew! This delicious homemade beef stew recipe is a super satisfying meal in a bowl, packed with garlic, herbs, and given a lovely pop of umami with Worcestershire sauce. It’ll be your go-to in those chilly winter months!
Looking for more Instant Pot recipes? Why not also try my White Bean Pumpkin Chili (Slow Cooker, Instant Pot, or Stovetop) recipe and my Chickpea Butternut Squash Curry recipe!
Recipe Overview
Tips before you get started
- Brown the beef first: I recommend that you sear the beef cubes on the sauté setting before pressure cooking. This step will give it so much flavor.
- Deglaze the pot: After browning, add a splash of broth or water and scrape up the browned bits from the bottom.
- Cut veggies evenly: Try to chop the veggies into the same size pieces so they cook evenly under pressure.
- Use natural release for tender meat: Let the Instant Pot depressurize naturally for at least 10 minutes before releasing the rest. This keeps the beef tender.
- Don’t forget to thicken at the end: If you like a thicker stew, make sure you add in the cornstarch slurry (cornstarch + water) at the end after pressure cooking, then simmer on sauté until it thickens. If you like it thicker, you can add a bit more corn starch.
Ingredients needed
Here is a list of what I used to make this beef stew in an Instant Pot. Full measurements are listed further down in the recipe card.
- Boneless Beef Chuck Roast: other beef cuts can be Bottom round roast, short ribs, or brisket.
- Veggies: I used carrots, potatoes, and onions.
- Seasoning: salt, pepper, Italian seasoning, thyme, bay leaves. and parsley.
- Olive Oil: You can also use avocado oil or whatever oil you usually cook with.
- Garlic: Use fresh garlic if possible instead of garlic powder.
- Tomato Paste: I recommend paste over tomato sauce, but you can make do with tomato sauce if that’s all you have on hand.
- Worcestershire Sauce: to replace this, you can use Coconut aminos, balsamic vinegar, or make a homemade blend by mixing soy sauce, vinegar, a dash of hot sauce, and a pinch of garlic/onion powder.
- Cornstarch: This is going to be needed to thicken the sauce of the stew. Arrowroot powder is another good option.
- Beef Broth: Use any broth you have on hand. A less flavorful option would be to use water.
How to make Instant Pot beef stew
Below is a quick overview of how to name this instant pot beef stew.
1️⃣ Brown the beef
Working in batches, place the seasoned beef chunks into the pot with hot oil for 4-5 minutes to brown them.
✏️ Browning the beef will add a lot of flavor. Try not to skip this step.
2️⃣ Add the other ingredients
Add the remaining ingredients, except for the cornstarch and parsley. Stir to combine.
✏️ Remember to try to cut the veggies about the same size.
3️⃣ Close lid and cook
Close the lid of the Instant Pot. Cook on manual/high for 35 minutes.
4️⃣ Thicken stew and serve
Mix your cornstarch with cold water, then add it to the pot with the bay leaf. Switch to sauté mode and allow to simmer until thickened. Finally, garnish, serve, and enjoy!
✏️ Parsley is optional if you don’t have any.
How to make it in a slow cooker
- First, brown the beef: Working in batches, on your stovetop, place the seasoned beef chunks in the pan with hot oil and cook for 4-5 minutes until browned. Add the garlic and onions, and let them cook for another minute.
- Next, add all ingredients to the slow cooker: Add the remaining ingredients (along with the browned beef with onions and garlic mix) except for the cornstarch and parsley. Stir and let it cook on high for 3-4 hours, or low for 7-8 hours.
- Then, thicken the stew: Mix your cornstarch with cold water, then add it to the slow cooker with the bay leaf. Stir and let it incorporate. It will thicken up.
Common Questions
Allow to cool and refrigerate the stew in an airtight container in the fridge for up to 4 days.
Yes indeed! Freeze in an airtight freezer-safe storage container for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.
Simply rewarm leftovers in a Dutch oven or large pot on the stovetop, on medium-low heat, or you can gently rewarm in the microwave.
Yes. This beef stew is gluten-free.
You may also like
- Beef Stroganoff Soup
- Classic Beef Stew Recipe
- Easy Mongolian Beef Stir Fry Recipe
- Beef Kafta
- Cabbage Roll Casserole
- Easy Homemade Beef Chili
- Keto Beef Chili Recipe
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Instant Pot Beef Stew
Ingredients
- 2 pounds boneless beef chuck roast , or beef stew meat
- 4 medium carrots, cut into 1-inch pieces on the diagonal
- 1.5 pounds Yukon gold potatoes, cut into 1 1/2-inch piece, about 4 medium
- 2 medium yellow onions, chopped into big chunks
- 4-6 cloves garlic, pressed
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 3 cups unsalted beef stock, or low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- Freshly chopped parsley, to garnish
Instructions
- Cut the 2 pounds boneless beef chuck roast into 1-1/2 inch thick chunks. Slice the 2 medium yellow onions into thick chunks. Cut the 4 medium carrots diagonally into 1-inch pieces.
- Rinse and scrub the 1.5 pounds Yukon gold potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch pieces.
- Place the beef chunks into a large bowl. Season with 1 teaspoon kosher salt and 1/2 teaspoon ground pepper. Turn the Instant Pot on. Add 1 tablespoon of the 2 tablespoons olive oil into the pot and heat until shimmering hot.
- Working in batches, carefully add the seasoned beef chunks to the hot oil and sear each side until nicely golden brown, about 4 to 5 minutes. Do not crowd the pot at once; the meat will only steam cook, and you won’t get all those lovely colors and flavors.
- Add in the remaining ingredients (3 cups unsalted beef stock, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 4-6 cloves garlic, 1 teaspoon dried Italian seasoning, 1 teaspoon dried thyme, and 1 bay leaf) except for cornstarch and parsley. Give it a gentle stir.
- Secure the lid and lock it, setting the valve to the sealing position. Cook on manual mode for about 35 minutes at high pressure.
- Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.
- Meanwhile, in a small mixing bowl, combine 2 tablespoons cornstarch with 2 tablespoons of water, stir until a smooth paste forms, and set aside.
- Unlock the lid and remove the bay leaf. Pour the slurry into the stew and stir gently. Be careful not to mash the veggies while mixing.
- Switch the pot to the sauté mode and simmer until the consistency is slightly thick, a few minutes more.
- Transfer the stew into the serving bowls, garnish with Freshly chopped parsley, and serve.
Notes
- Be sure to sear the beef; don’t skip this step as it really brings out the flavor of the meat.
- Do not crowd the pot at once; the meat will only steam cook, and you won’t get all those lovely colors and flavors.
- Use natural release for the best texture of the meat.
- If you want the stew extra thick, you can add another tbsp of cornstarch.
- Be sure to add the cornstarch while the stew is hot, so it blends and thickens properly.
- Make sure to remove the bay leaf.
- Garnish the Instant Pot Beef Stew with fresh, chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. It was out of this world it reminds me of my own, but I just couldn’t remember what I needed it. Thank you.
Thanks! So glad you loved it.
I just made this! Super tasty! If you halve everything, it all fits in the mini (3 qt) with just enough room to add some peas and jalapenos:)
Perfect. Glad you loved it