Ultimate Instant Pot Beef Stew is made in a fraction of the time a stovetop or slow cooker version would take. Tender beef and veggies, in a hearty sauce!

We love a good beef recipe that is easy to make during a busy weeknight. Other great beef option to rotate menu around are Instant Pot Beef and Broccoli, Instant Pot Mongolian Beef and Instant Pot Corned Beef.

Ultimate Instant Pot Beef Stew

Instant Pot Beef Stew

We can probably all agree that Instant Pot is like pure magic. It makes meals that usually take hours and hours to cook, in just a fraction of the time. Take this Instant Pot Beef Stew that usually it would take 8 hours to make using the slow cooker and about 2 hours on the stove top. With the Instant Pot its ready in just over an hour. You have to appreciate the small things in life. Having a fantastic beef stew on the table with little effort, is one of the things that ranks high in my appreciation book.

I called this recipe the Ultimate Instant Pot Beef Stew for a reason, it just tastes out of this world. That is not the only perk, the word “ultimate” has its own high standards, that this recipe meets: its budget friendly, its hearty and tasty, its very, very easy to make with not much prep work. Minimum dishes to clean and it makes a LOT of food so you can feed a large family or have amazing leftovers the next day. The leftovers heat really well, and the stew tastes even better the next day after all the flavors get a chance to soak in.

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Ultimate Instant Pot Beef Stew

Instant Pot Beef Stew Recipe Tips:

  • Start with quality meat, preferably use organic beef for this meal. I used stew meat.
  • Also, look for fresh meat, that has a bright color, and lots of marbling. The marbling is essential to get great flavor and tenderness.
  • Cut the beef into 2 inch chunks if its not pre-cut, so it holds its shape well after cooking.
  • In addition, browning the beef is essential. It will lock the flavor and the beef juices and also elevate the meat flavor.
  • If you would prefer less carbs and want to skip the potatoes, you can replace them with celery.
  • If you are wondering what potatoes will hold their shape best after cooking under pressure, than you need to use Yukon potatoes. I used a tri-color mix potato bag, but they don’t hold their shape as well. I like how they taste and I like the color, but if you are looking for the potatoes to hold their shape, than go for Yukon potatoes.
  • You can add red pepper flakes for the dish to be spicier.
  • Instant Pot – I use it all the time, I have the 6 quarts one. It makes weeknight meals so much easier.
Ultimate Instant Pot Beef Stew Recipe

You don’t have an Instant Pot? Not a problem, here is a recipe for Easy Stovetop Beef Stew or Slow Cooker Beef Stew.

Looking for Instant Pot Side Dishes? These are my favorites:

  1. Fluffy and Creamy Instant Pot Mashed Potatoes
  2. The Best Instant Pot Sweet Potatoes
  3. Low Carb Instant Pot Mashed Cauliflower

What is a 15 Minutes Natural Pressure Release?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 15 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 15 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

Ultimate Instant Pot Beef Stew
5 from 9 votes

Ultimate Instant Pot Beef Stew

Ultimate Instant Pot Beef Stew is made in a fraction of the time a stovetop or slow cooker version would take. Tender beef and veggies, in a hearty sauce!


  • 1 1/2 - 2 pounds stew meat cut into 1 1/2 - 2 inch cubes
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons canola or olive oil
Rest of Ingredients:
  • 1/2 cup water
  • 1 sweet yellow onion peeled and chopped
  • 1 tablespoon garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 cups beef broth
  • 2 carrots peeled and chopped into 2 inch chunks
  • 8 ounces baby Bella mushrooms trimmed and quartered
  • 1 pound new mini potatoes or Yukon potatoes halved
  • 1 cup pearl onions fresh or frozen
  • 1 bunch thyme tied in a bundle
Cornstarch Slurry:
  • 3 tablespoons cornstarch
  • 3 tablespoons water


  1. Add beef chunks to a large bowl, sprinkle flour, salt and pepper onto it. Stir to combine.
  2. Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
  3. Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.
  4. Remove the beef from the pot, cover with foil and set aside.
  5. Add the water to the IP to deglaze it, and using a wooden spoon scrape well the bottom of the pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.

  6. Add the chopped onion and cook for 1 minute, add the garlic, stir and cook for 1 minute.
  7. Add salt, pepper, dried rosemary, thyme, marjoram, and red pepper flakes. Stir to combine.
  8. Add tomato paste, Worcestershire sauce, brown sugar and beef broth. Stir to combine.
  9. Add beef back to the pot, followed by chopped carrots, mushrooms, potatoes and pearl onions if using.
  10. Make sure you don't go over the Max line of your pot.
  11. Add a bunch of fresh thyme on top.
  12. Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 15 Minute Natural Pressure Release.
  13. Release manually the remaining pressure.
  14. Discard thyme.
  1. If you want the sauce to be thicker, mix corn starch and water in a small bowl until fully combined.

  2. With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for 2-3 minutes, until the sauce thickens.
  3. Serve and enjoy.
Calories: 138, Fat: 4g, Sodium: 757mg, Potassium: 578mg, Carbohydrates: 23g, Fiber: 3g, Sugar: 7g, Protein: 3g, Vitamin A: 53.1%, Vitamin C: 14.5%, Calcium: 6.5%, Iron: 19.2%

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Ultimate Instant Pot Beef Stew
Instant Pot Beef Stew