Instant Pot Beef Stew

By Rena |

This Instant Pot Beef Stew is as easy as it is delicious! Packed with flavor, this easy stew has succulent beef, made ultra-tender in the pressure cooker and simmered in a mouthwatering broth. It’s loaded with potatoes, carrots, and lots of other yummy goodies!

Top down view of instant pot beef stew in a white bowl.

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! Also, if you don’t want to make this in an instant pot check out my homemade beef stew made on the stovetop.

Looking for more, yummy 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!

why you’ll love this instant pot beef STEW

  • A stew that’s brimming with flavors! Italian seasoning, herbs, and Worcestershire sauce come together, creating a deep, rich stew that’s so sumptuous.
  • An easy stew recipe. This all comes together so easily and quickly. Simple to prep, this goes from pantry to table in 40 mins with no mess and no fuss.
  • A hearty stew. Golden potatoes, sweet carrots, and mouth-watering beef, in a broth, thickened with cornstarch – this Instant Pot Stew will satisfy the hungriest of customers.
top view beef stew in a white bowl

ingredients you’ll need

These ingredients listed below are just what you will need to make this quick and easy beef stew. Full measurements are listed further down below.

  • Boneless Beef Chuck
  • Veggies: carrots, potatoes, onions.
  • Seasoning: salt, pepper, Italian seasoning, thyme, bay leaves. and parsley.
  • Olive Oil
  • Garlic
  • Tomato Paste
  • Worcestershire Sauce
  • Cornstarch
  • Beef Broth
Top down view of ingredients for beef stew.

how to make This instant pot beef stew

  • First, brown the beef: Working in batches, place the seasoned beef chunks into the pot with hot oil for 4-5 mins, to brown them.
  • Next, cook the stew: Add the remaining ingredients, except for the cornstarch and parsley. Stir, cook on manual/high for 35 mins.
  • Then, thicken the stew: Mix your cornstarch with cold water, then add to the pot with the bay leaf. Switch to sauté mode and allow to simmer until thickened.
  • Finally, garnish, serve, and enjoy!
Overhead view of ingredients in instant pot, before cooking.

How to make this beef stew on your slow cooker

  • First, brown the beef: Working in batches, on your stovetop, place the seasoned beef chunks to the pan with hot oil and cook for 4-5 mins until browned. Add the garlic and onions, and let it 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 to the slow cooker with the bay leaf. Stir and let it incorporate. It will thicken up.
  • Finally, garnish, serve, and enjoy!
Top down view of instant pot beef stew, in an instant pot.

recipe notes and tips

  • 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 in 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.
Overhead shot of beef stew in a white bowl.

faq’s

Swaps and variations

This is a versatile stew, feel free to mix things up! Toss in some frozen peas for more veggies. You can swap out the Worcestershire sauce for coconut aminos. You can swap golden potatoes for sweet potatoes or go more festive with parsnips.

How to store this Instant Pot Beef Stew

Allow to cool and refrigerate the stew in an airtight container in the for up to 4 days.

Can I freeze this Beef Stew?

 Yes indeed! Freeze this yummy stew in an airtight freezer-safe storage container for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating.

What’s the best way to reheat stew?

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.

Is this a gluten-free stew?

This delicious pot of goodness is dairy free and gluten free.

Overhead view of beef stew, garnished with parsley.

Other recipes with beef

A bowl of instant pot beef stew with a fork on the side.

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top view of beef stew in a white bowl

Instant Pot Beef Stew

This Instant Pot Beef Stew is as easy as it is delicious! Packed with flavor, this easy stew has succulent beef, made ultra-tender in the pressure cooker.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 469kcal
Author: Rena

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 about 4 medium cut into 1 1/2-inch piece
  • 2 medium yellow onion 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 beef into 1-1/2 inch thick chunks. Slice the onion into thick chunks. Cut the carrots diagonally into 1-inch pieces.
  • Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch piece.
  • Place the beef chunks into a large bowl. Season with some salt and pepper. Turn the Instant Pot on. Add 1 tablespoon of 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, except for cornstarch and parsley. Give it a gentle stir.
  • Secure with 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 cornstarch with 2 Tbsp 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 the 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 in 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

Calories: 469kcal | Carbohydrates: 34g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 855mg | Potassium: 1470mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6895IU | Vitamin C: 30mg | Calcium: 88mg | Iron: 5mg
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