• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Instant Pot

    Instant Pot Beef Stew

    Published: Oct 23, 2018 / Updated: Aug 30, 2022 / 13 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This Instant Pot beef stew recipe is rich and flavorful with tender beef, carrots, and potatoes. It’s the perfect hearty family meal that’s easy yet tastes like it’s been simmering for ages!

    You may also like my Crockpot Beef Stew or my classic stovetop Beef Stew for similar recipes with different cooking methods.

    a bowl of instant pot beef stew with a spoon

    Why you'll love it

    This Instant Pot beef stew really benefits from being made in a pressure cooker since it makes incredibly tender beef, carrots, and potatoes that melt in your mouth! A stew that’s cooked low and slow is great and all, but sometimes you really don’t have the time for that effort. This one solves that for a piping hot meal the easy way.

    The broth is rich and super tasty, just like you’d expect in an old fashioned beef stew. There’s nothing fancy in here either. All you need is a few pantry staples to put together this recipe, and you’ve got a cozy meal for your entire family. I have plenty of Instant Pot recipes on here, and it was only a matter of time before I tried out a classic beef stew in the Instant Pot.

    I also have an Instant Pot Irish stew (with Guinness!) if you're looking for a fun twist on beef stew.

    What you'll need

    • Beef - we’re using stewing cubes, which are a convenient cut for stews and soups. Or use chuck if you prefer.
    • Olive oil - for sauteing
    • Garlic - for another punch of flavor. I like to mince it with this garlic press since it’s not even necessary to peel the cloves beforehand.
    • Potatoes - we’re using yellow potatoes here aka Yukon Gold
    • Beef broth - it gives that deep, rich flavor you crave in a stew
    • Tomato paste - it just makes the broth richer. It doesn’t make it overtly tomato-y, don’t worry.
    • Worcestershire sauce - this is a savory flavor enhancer. You don’t taste it specifically, and it’s important to making this stew so tasty.
    • Onion, carrots, and celery - our aromatic trio which is the best base for many soups and stews. I like Vidalia (sweet) onion, but yellow works fine as well.
    • Cornstarch - it’s a thickening agent

    A note to my readers

    • If you’re a regular around here, you may notice that this recipe has been tweaked since it was first published. This was a difficult decision since the original received many positive reviews, but some readers’ newer Instant Pots gave burn warnings, and honestly the negative comments were disheartening. I haven’t encountered the problem with my 2018 model, but I want this recipe to work for all readers, so I reformulated it.
    • To mitigate the issue, the beef is not coated in flour and the pot is deglazed in a more thorough way than in the previous version of this recipe. If you loved the previous version, that is totally fine since I still have it here for you to continue to enjoy!
    ingredients for instant pot beef stew on a counter

    Why make it in the Instant Pot?

    • Beef stew is one of my favorite things to make in an Instant Pot because it really saves time and effort when it comes to tenderizing tougher cuts of meat like your standard beef stewing cubes. On the stove this can take anywhere from 1-2 hours to get the meat tender, but the Instant Pot makes this process even easier. It's also more hands off once you close the lid.

    How to make Instant Pot beef stew

    This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

    sauteing beef in an instant pot for beef stew

    We'll work in two batches. Add half the olive oil to the Instant Pot. Once hot, sauté half the beef. Once browned, set aside, and repeat for the rest of the oil and beef. Add the onion to the IP and sauté until translucent, followed by the garlic. Pour in a cup of the beef broth, and scrape up the bits from the bottom to prevent a burn warning.

    adding in broth and vegetables to an instant pot for beef stew

    Add the rest of the broth and stir in the tomato paste, salt & pepper, and Worcestershire sauce, followed by the potatoes, celery, and carrots. Return the beef to the pot. Close the lid, set the valve to "sealing", and cook on high pressure for 35 minutes. Do a natural release for 10-15 minutes followed by a quick release. Stir in a cornstarch slurry, and season with more salt & pepper if needed.

    Substitutions and variations

    • Try swapping up to 1 cup of the beef broth with red wine to give it a special touch.
    • Stir in some peas after the pressure has been released to add more veggies in.
    • You can use red potatoes instead of the Yukon gold, but don't use Russets because they will fall apart.

    What to serve with it

    • It’s a hearty and filling meal on its own, but a dinner roll is always a good idea. If you want something more substantial, try a big slice of my Extra Cheesy Garlic Bread.
    • Many people like to serve beef stew over a pile of Mashed Potatoes. Those are my kind of people.
    • I also like a fresh side salad to complement it. Try some mixed greens and my homemade Olive Garden Dressing or this Creamy Balsamic Dressing. They’re both easy and quick.

    Leftovers and storage

    • This beef stew will keep in the fridge in a covered container for 3-4 days.
    • Reheat in a small saucepan over a low heat, giving it the occasional stir, until it’s warmed through.
    • You can freeze this stew and it’ll taste great when thawed, but keep in mind the texture of the potatoes may change a bit and soften up.

    More cozy recipes to enjoy

    • Instant Pot Lentil Stew
    • Sausage Stew
    • Instant Pot Zuppa Toscana
    • Easy Chicken Cacciatore
    • Instant Pot Chicken and Gravy
    an instant pot with beef stew and a ladle

    I hope you'll give this simple Instant Pot beef stew a try! It's perfect for cooler weather. Let me know if you have any questions about this recipe or want to leave a review below. You can also find me on Instagram.

    a bowl of instant pot beef stew with a spoon

    Instant Pot Beef Stew

    This Instant Pot beef stew recipe is rich and flavorful with tender beef, carrots, and potatoes. It’s the perfect hearty family meal that’s easy yet tastes like it’s been simmering for ages!
    5 from 3 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 50 mins
    Inactive time 35 mins
    Total Time 1 hr 40 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 384 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 2 pounds beef stewing cubes or chuck
    • 2 tablespoons olive oil divided
    • 1 medium onion chopped
    • 6 cloves garlic minced
    • 3 cups beef broth
    • 1 (6 ounce) can tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • Pepper to taste
    • 3 large carrots peeled & cut into fairly large bite-size pieces
    • 3 sticks celery chopped
    • 1 pound Yukon Gold potatoes peeled & diced (fairly large bite-size pieces)
    • 2 tablespoons cornstarch

    Instructions
     

    • Add 1 tablespoon of the oil to your Instant Pot. Press the "sauté" button and once the oil is hot, add half the beef. Brown the beef on all sides (I find this easiest to do with tongs). I like to do two batches so the meat isn't crowded and browns nicely. 
    • Once the beef is seared, transfer it to a plate and set aside. Repeat for the second batch (use the second tablespoon of olive oil).
    • Add the onion to the IP and sauté for 3-4 minutes (add a splash more oil if needed).
    • Stir in the garlic and cook for about 30 seconds.
    • Add about a cup of the beef broth to the IP and scrape any brown bits from the bottom thoroughly (a wooden spoon works well). This is important as it'll help prevent getting an IP burn warning.
    • Stir in the rest of the broth, tomato paste, Worcestershire sauce, salt, and pepper until smooth.
    • Add the remaining ingredients except for the cornstarch (including returning the beef to the pot).
    • Close the lid and set the valve on "sealing", and cook on high pressure for 35 minutes. It will take 10-15 minutes for the Instant Pot to get up to pressure. 
    • Once the countdown is done, let the pressure release naturally for 10-15 minutes, and then do a quick release for the rest of the pressure. Mix the cornstarch with 2 tablespoons of cold water and add the slurry to the IP. Give it a good stir and let it thicken up for a few minutes (you can put the "sauté" button back on if needed to activate the cornstarch). Season with salt & pepper to taste and enjoy!

    Notes

    • This recipe has been tweaked since it was first published. This was a difficult decision since the original received many positive reviews, but some readers’ newer Instant Pots gave burn warnings, and honestly the negative comments were disheartening. I haven’t encountered the problem with my 2018 model, but I 
      want this recipe to work for all readers, so I reformulated it. You can print the old recipe if it worked for you.
    • Inactive time represents the time it will take to get your Instant Pot up to pressure. 
    • I use this 6-quart Instant Pot.
    • Stove-top: Try my Beef Stew.
    • Crockpot: Try my slow cooker beef stew recipe. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 384kcalCarbohydrates: 28gProtein: 39gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 1226mgPotassium: 1415mgFiber: 5gSugar: 7gVitamin A: 6541IUVitamin C: 27mgCalcium: 88mgIron: 5mg
    Keyword electric pressure cooker beef stew, Instant Pot beef stew recipe
    Author Natasha Bull

    This recipe was originally published on October 23, 2018. It's been tweaked to be even easier, tastier, and has new photos!

    « Easy Pork Chops and Apples
    Easy Chicken and Cabbage Stir Fry »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Judi says

      January 29, 2023 at 6:26 PM

      5 stars
      Excellent recipe! Nothing like a great bowl of stew for Sunday dinner! Very easy to assemble and using the instant pot means I can walk away from kitchen for awhile!
      I also followed the suggestion to substitute one cup red wine for a cup of broth and added fresh mushrooms too! This is keeper!

      Reply
      • Natasha says

        January 29, 2023 at 10:24 PM

        Thank you so much!

        Reply
    2. Nancy Deni says

      October 21, 2022 at 3:59 PM

      Perfect recipe in my opinion. The made it exactly as written and it was so good! Perfect consistency, meat was so tender, perfect quantity of vegetables. We loved every bite. Another hit by saltandlavender.

      Reply
      • Natasha says

        October 21, 2022 at 7:08 PM

        I'm so happy you enjoyed it!! 😀

        Reply
    3. Jacqueline T says

      October 10, 2022 at 3:16 PM

      5 stars
      It was delicious! My husband and toddler ate it all.

      Reply
      • Natasha says

        October 10, 2022 at 5:17 PM

        That's fantastic!! Thanks for your review, Jacqueline!

        Reply
    4. Terrie says

      November 11, 2020 at 5:00 PM

      5 stars
      Added more garlic, Worcestershire and some halal mic vinegar. Really good

      Reply
      • Natasha says

        November 12, 2020 at 10:05 AM

        Awesome!! 🙂

        Reply
    5. Shelby says

      September 14, 2020 at 5:40 PM

      Such a rich and tender beef stew! Worked great in my instant pot.

      Reply
      • Natasha says

        September 14, 2020 at 7:59 PM

        Wonderful!!

        Reply
    6. Natasha says

      May 4, 2019 at 11:31 AM

      I am so happy it worked out so well, Deborah! I totally agree... using up what you have on-hand is the best way to cook. 🙂

      Reply
    7. Candace says

      January 7, 2019 at 8:30 PM

      I made this following the recipe exactly, the flavor and tenderness of the meat was amazing!!! However, my potatoes and carrots were total mush. Any idea how I can combat that?

      Reply
      • Natasha says

        January 8, 2019 at 8:32 AM

        Hi Candace! I'm glad you enjoyed the flavor! I would cut the pieces of potatoes and carrots a bit larger or cut the meat a bit smaller and give it slightly less time.

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    FREE 10 Easy Chicken Recipes E-book

    ​

      ​

      BROWSE RECIPES:

      Footer

      • Contact
      • FAQ
      • Site Policies
      • For Bloggers
      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      · Copyright © 2023 Salt & Lavender Inc ·