Whenever the weather turns chilly, nothing warms me up like a bowl of Instant Pot Beef Stew. It’s one of those comforting meals that makes the whole kitchen smell like home. Thanks to the Instant Pot, I can have fall-apart tender beef and rich gravy in a fraction of the time it would take on the stove.
This recipe has become a family favorite, right up there with my Instant Pot Recipes collection. And honestly, I love it just as much as I love my garlic butter shrimp pasta when I need something cozy but fuss-free.
What You’ll Need
You don’t need anything fancy — just good, simple ingredients that shine when cooked low and slow (or in this case, pressure cooked fast!).
- Beef chuck roast – My go-to for stew, since it turns fork-tender.
- Potatoes – I use Yukon gold, but russet works too.
- Carrots – Sweetness to balance the savory broth.
- Onion & garlic – I never skip fresh garlic; it deepens the flavor.
- Beef broth – Store-bought is fine, but homemade is amazing.
- Tomato paste – Adds richness and body.
- Frozen peas – I stir them in at the end for color and sweetness.
- Herbs (thyme, bay leaf) – Fresh thyme gives a lovely finish.
- Olive oil & flour – For browning and thickening.
I like to keep my Instant Pot Chili in rotation too, since both recipes use many of the same pantry staples.
Step-by-Step Guide to Instant Pot Beef Stew
This is one of those dishes that feels fancy but is actually quite easy once you break it down. If you can chop veggies and stir, you’re golden.
Step 1 — Brown the beef
I always sear the beef cubes in olive oil first. This step makes a world of difference — it locks in flavor and creates those tasty browned bits that build a rich stew base.
Step 2 — Sauté the aromatics
Add onion, garlic, and tomato paste. Stirring for just a minute helps bring out their sweetness. I usually scrape up the brown bits with a wooden spoon here.
Step 3 — Add broth and seasonings
In goes the beef broth, thyme, bay leaf, salt, and pepper. Give it a good stir before adding the beef back in. This is when the Instant Pot magic begins.
Step 4 — Pressure cook
Toss in the potatoes and carrots, then seal the lid. I cook on High Pressure for 35 minutes. My kids love peeking at the timer, asking when dinner will be ready.
Step 5 — Quick release & add peas
After pressure cooking, I do a quick release. Then I stir in peas and let them warm in the hot stew for a couple of minutes.
This recipe is every bit as cozy as my Slow Cooker Chicken Noodle Soup but without the long wait.
Pro Tips & Easy Swaps
- Use red wine instead of some broth for a deeper flavor.
- If stew feels too thin, stir in a cornstarch slurry at the end.
- Skip peas if your family isn’t a fan — or swap for green beans.
- Sweet potatoes instead of white potatoes make it extra hearty.
- Don’t overcrowd when browning beef — work in batches.
- Fresh herbs brighten it up; don’t skip if you have them.
- Add mushrooms for earthiness if you like.
- Leftovers taste even better the next day.
Serving Ideas & Variations
I love ladling this stew into deep bowls with crusty bread on the side (my boys always grab extra slices to mop up the gravy). Here are a few more ideas:
- Over egg noodles for a beef-and-noodles twist.
- With mashed potatoes — stew as the “gravy.”
- A side of simple green salad to lighten things up.
- Sprinkle of Parmesan for a cozy Italian vibe.
- Add parsnips or turnips for a rustic version.
- Serve with biscuits for a Southern-style meal.
Common Mistakes (and How to Fix Them)
- Beef too tough – Didn’t cook long enough; add 10 more minutes pressure cooking.
- Watery stew – Thicken with cornstarch slurry or mash a few potatoes into the broth.
- Veggies mushy – Cut them into large chunks so they hold their shape.
- Too salty – Add a squeeze of lemon juice or a splash of cream to balance it.
Frequently Asked Questions
Yes! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
You can, but chuck roast usually gives the best texture and flavor. Stew meat is often a mix of cuts, so the results can be less consistent.
You can stir in a cornstarch slurry, mash a few of the potatoes right into the broth, or simply simmer the stew uncovered after pressure cooking to reduce the liquid.
Absolutely. Beef stew actually tastes even better the next day once the flavors have had time to meld, making it a perfect meal-prep recipe.
You’ll Also Love
- Instant Pot Chili – Bold, cozy, and ready in under an hour.
- Instant Pot Mac and Cheese – Creamy comfort food made simple.
- Instant Pot Pulled Pork – Perfect for sandwiches or tacos.
- Instant Pot Chicken Noodle Soup – A quick, healing classic.
For even more cozy meals, check out my full Instant Pot Recipes.
Instant Pot Beef Stew
Ingredients
Method
- Set Instant Pot to sauté and brown beef in batches with olive oil. Remove and set aside.
- Add onion, garlic, and tomato paste. Cook 1–2 minutes.
- Stir in broth, thyme, bay leaf, salt, and pepper. Return beef.
- Add potatoes and carrots. Seal lid and cook on High Pressure 35 minutes.
- Quick release, stir in peas, and let rest a few minutes before serving.
