Instant Pot Beef Stew
Fancy homemade beef stew but didn’t plan ahead enough to put the slow cooker on? That’s exactly where the Instant Pot comes in! Instead of waiting all day, you can have a big bowl of tender beef, soft potatoes and carrots, and a rich, comforting gravy on the table in about an hour. It’s the absolute best way to serve up hearty comfort food on a weeknight without having to remember to set away your crockpot first thing!
Love a little bit of Instant Pot inspiration? Check out my Instant Pot chili and Instant Pot spaghetti too! Comfort food lovers will also enjoy my chicken pot pie and beef bourguignon.
Why You’ll Love This Recipe:
- Proper comfort food without the all-day wait.
- Everything cooks together in one pot (no extra dishes and no fuss).
- The beef comes out wonderfully tender every time – I find the texture comes out every bit as good as slow cooking.
- Perfect for chilly evenings when you want something warming – it’s a favorite of mine during the fall and winter months.
- Makes fantastic leftovers for lunch the next day.
- Easy enough for a weeknight, satisfying enough for a Sunday dinner.
Ingredients & Process Overview
The ingredient list is exactly what you’d expect from a classic beef stew: tender chunks of beef, potatoes, carrots, onion, garlic, rich beef broth, tomato paste, and a handful of pantry seasonings that turn everything into a thick, comforting gravy.
The only real prep is browning the beef, which is well worth the extra few minutes. From there, everything goes into the Instant Pot, the lid goes on, and you can leave it to work its magic. By the time it’s finished, the beef is melt-in-your-mouth tender, the vegetables are perfectly cooked, and the gravy tastes like it’s been simmering for hours.
Recipe Notes
- Brown the beef first: It’s an extra step, but it adds loads more flavor to the finished stew.
- Cut everything into similar-sized pieces: That way the beef and vegetables cook evenly.
- Don’t skip the natural release: Giving the pressure a chance to come down naturally helps keep the beef nice and tender.
- Taste before serving: Depending on the broth you use, you may want an extra pinch of salt or plenty of black pepper at the end.
- Want a thicker gravy? Turn the Instant Pot back to Sauté after pressure cooking and let the stew simmer for a few minutes, or stir in a simple cornstarch slurry until it reaches your preferred consistency.
- Use the right cut of beef: Chuck roast or stewing beef becomes beautifully tender under pressure, while leaner cuts can dry out.
- It tastes even better the next day: If you happen to have leftovers, the flavors continue to develop overnight.
Storage & Reheating
One of the best things about beef stew is that it’s every bit as good the next day. In fact, I think the flavors get even better after a night in the fridge.
Once the stew has cooled, transfer it to an airtight container and refrigerate for up to 4 days.
To reheat, simply warm it gently on the stovetop over medium heat, stirring every so often, or microwave individual portions until piping hot.
This is also a great recipe to freeze. Let it cool completely, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If the gravy has thickened a little, just stir in a splash of beef broth or water to loosen it back up.
Serving Ideas
This is one of those dinners that doesn’t need much fuss. You’ve already got the meat, potatoes, and vegetables all in one bowl, so if you’re anything like me, you’ll probably just slice up a loaf of crusty bread and call it a day.
If you’re feeding a crowd, buttery dinner rolls are always a good shout, and if you fancy adding something green, steamed peas or green beans fit right in without creating loads more work.
Don’t underestimate the power of a little fresh parsley and plenty of black pepper scattered over the top just before serving. It makes the whole bowl feel that little bit more special!
Instant Pot Beef Stew
Ingredients
- 1.5 lbs beef stew meat chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or rosemary optional
- 1 tbsp cornstarch + 1 tbsp water optional, for thickening
Instructions
- Turn the Instant Pot to Sauté and add the olive oil. Once hot, add the beef and brown it on all sides. Work in batches if you need to—you'll get much better color if the pot isn't overcrowded.
- Add the onion and garlic, then cook for another couple of minutes until softened and fragrant.
- Press Cancel. Stir in the tomato paste, then add the carrots, potatoes, beef broth, salt, pepper, and herbs if you're using them. Give everything a good stir.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes before carefully quick releasing the rest.
- If you'd like a thicker gravy, mix the cornstarch and water together to make a slurry. Turn the Instant Pot back to Sauté, stir it in, and let the stew bubble for 2-3 minutes until the gravy has thickened. Then it's ready to ladle into bowls and serve.
If you’ve tried this recipe, please consider taking a moment to leave a review and star rating below. It helps other readers and it always makes my day to hear from you!