The Ultimate Instant Pot Beef Stew
Making beef stew on a weeknight sounds like an impossible challenge, right? Well, not if you are making it in the Instant Pot. With this Instant Pot Beef Stew recipe, I can have it on the table in about one hour. Tender, juicy beef and veggies, cooked to perfection in a brown-sugar, tomato, and herb-seasoned broth. The best part? It takes only minutes to prep and just 35 minutes to pressure cook.
I love a good beef recipe that is easy to make during a busy weeknight. Some great options I rotate the menu around are IP Beef and Broccoli, IP Mongolian Beef, and Pressure Cooker Corned Beef.
Table of contents
Instant Pot beef stew is hearty and satisfying, and probably the definition of homemade comfort food. Making it in the IP takes just a fraction of the time as the stovetop or slow-cooker versions. This is especially handy when I crave a cozy meal for my family, but also effortless and not time-consuming. The beef is juicy and succulent, the carrots, mushrooms, and potatoes are tender, and the sauce is flavorful and mouthwatering! The leftovers heat up really well, and the stew tastes even better the next day, after all the flavors have a chance to meld.
Why you will love this recipe
- Easier than stovetop: I can have thick, beefy stew on the table in less than an hour using this recipe rather than several hours on the stovetop. And everything seems to taste so much better because the flavors are pressure-locked into the meat and veggies.
- Hands off: After closing the pot, I don’t have to (can’t) touch it for the whole time it cooks, so I literally have to do nothing. This gives me time to make side dishes or just hang out with family and friends.
- One pot: I love that there is only one pot to clean. Let’s face it, nobody likes to do dishes, especially on a busy weeknight.
- Make extra: I can make extra and save it because it freezes beautifully. If you don’t have a large enough Instant Pot, that’s okay. Just start another pot after finishing the first one. The ingredients will already be ready and waiting. This is a great meal-prep recipe.
What you will need
- Meat: I use organic stew beef cut into 2-inch cubes.
- Wet ingredients: I like to use olive oil to brown the beef because it has a high smoke point, a mild flavor, and antioxidants that help protect it from breaking down.
- Dry ingredients: All-purpose flour creates a deep, rich brown crust, locks in moisture in the meat, and helps thicken the sauce.
- Seasonings: I also add salt to enhance the natural beef flavor and tenderize the meat, and pepper to add a slightly spicy hint.
For the stew
- Produce: Chopped yellow onions contribute their mild bite and hint of sweetness as they break down into the broth. Minced garlic melts smoothly into the stew, adding a savory flavor without bitterness. Chopped carrots add texture, natural sweetness, and vibrant color. Baby Bella mushrooms have a firm texture and concentrated flavor to hold up in the pressure cooker and provide a meaty, earthy taste. Mini potatoes save time, hold their shape, and have a buttery taste that I love. Finally, I add pearl onions on top that stay plump and juicy with a mild, sweet taste.
- Wet ingredients: Beef broth is the main base for the stew, making it rich and meaty. I use the low-sodium style so I can control how much salt goes into it. I add water to the pot to deglaze it and get those delicious brown bits off the bottom. It also helps blend the seasonings and sauces together. Tomato paste is a natural thickener that also adds a rich, tomato-forward flavor. Worcestershire sauce builds a deep, savory taste, a kick of umami, and a blend of salty-sweet complexity.
- Dry ingredients: I use cornstarch to make the gravy thicker if it is too thin.
- Seasonings: Besides salt and pepper, I also add dried rosemary for a deep, woodsy taste, dried thyme for an earthy hint, and dried marjoram for a mild, floral flavor. A pinch of red pepper flakes adds a hint of heat, brown sugar adds rich sweetness, and I toss in a bundle of thyme on top to infuse the stew with deep aromatic herb flavor.
How to prepare
Coat the beef: First, I toss the beef chunks in a mixture of flour, salt, and pepper while the oil heats up in the Instant Pot on saute.
Brown and set aside: When the oil is hot, I brown the beef in batches for 2 to 3 minutes per side, until it has a light crust. Then, I set the beef aside to rest.
Deglaze the pot: Next, I deglaze the pot with water and a wooden spoon, scraping the bottom to remove any bits stuck to it, before adding the chopped onion and garlic to cook for 1 minute each. I add the red pepper flakes, marjoram, thyme, dried rosemary, salt, and pepper, then stir in the Worcestershire sauce, tomato paste, brown sugar, and beef broth.
Cook the stew: Now, I add the beef, mushrooms, carrots, potatoes, and pearl onions to the pot, toss in the fresh thyme, and seal the lid. I cook it for 35 minutes on high and let it naturally release pressure for 15 minutes.
Thicken and serve: Finally, I carefully open the lid and remove the thyme. If the gravy is too thin, I add cornstarch slurry and stir it in, letting it saute for 2 more minutes before serving.
Expert tip
The best meat for beef stew
I try to avoid buying the pre-cut stew meat they sell because it is usually the leftover cuts salvaged from leaner, tougher pieces that end up drying out rather than turning tender. In fact, I use and highly recommend chuck roast because it has plenty of marbling, and it turns out tender and juicy every time. The collagen almost guarantees that your meat will melt in your mouth. Short ribs are another great choice with all the marbling and flavor. Beef cheeks and shank are also full of flavor and connective tissues.
More tips to consider:
- Sear the meat on all sides before cooking it. This adds a tasty, caramelized crust and those browned bits that give the gravy so much extra flavor.
- Deglaze the pot after searing to loosen up those bits and prevent the burn warning.
- Another way to prevent the burn notice is to put onions at the bottom of the pot.
- Cut the vegetables into large pieces to prevent them from getting mushy.
- Natural pressure release is important. It keeps the meat from getting dry and prevents the liquid from spraying.
Recipe variations and add-ins:
- Different meat: Another way to enjoy this recipe is with pork. Get a fatty pork shoulder or pork butt for the juiciest meat. Or try it with bone-in, skin-on chicken thighs.
- Cajun stew: Add some of my homemade Cajun seasoning to this stew and andouille sausage for a smoky Cajun dish.
- More vegetables: Try this stew with more of your favorite vegetables, such as green beans, corn, peas, and bell peppers.
- BBQ beef stew: Make this a barbecue dish by adding your favorite barbecue sauce, or try my sweet-and-spicy homemade BBQ rub.
- Boozy stew: I sometimes like to switch half the broth with my favorite beer or red wine. Either way, it is delicious.
Serving suggestions:
I have to serve this stew with crusty bread to soak up the broth, so I usually make it myself. I love it with this homemade beer bread because its rich flavor pairs so well with the meat. And it is so easy to make, with no kneading or rolling! But the kids like my homemade breadsticks for their fluffy, buttery, fresh-from-the-oven taste. All I need are a few pantry staples to make these any time.
My 30-minute dinner rolls are ready in a hurry for those who can’t wait that long, and they will soak up this thick, rich stew wonderfully. These are my favorites because I can make a dozen in less than 30 minutes. Another way to serve this stew is with a scoop of perfectly creamy mashed potatoes. These fluffy, buttery spuds are the perfect side dish for a luscious bowl of thick, beefy stew. Also, a fresh salad on the side is a must!
How to store leftovers:
- Refrigerate: Instant Pot beef stew will stay fresh in an airtight container in the fridge for up to a week.
- Freezing: I also like to put leftovers in single-serve freezer bags and store them for 3 to 4 months.
- Defrost: I thaw frozen stew in the fridge overnight before reheating for the best flavor.
- Reheating: I put it in a saucepan over medium-low heat and stir it for a few minutes.
Frequently asked questions
Because the Instant Pot has no way to release moisture, the condensation builds up. That is why I usually add a cornstarch slurry to my stew after it finishes cooking. Just turn it to saute and mix 3 tablespoons of cornstarch into 3 tablespoons of cold water until it dissolves. Then stir the cornstarch mixture into the stew while it simmers for 2 minutes, or until thickened.
They need to be cut into large enough chunks so they do not get overcooked. Carrots should be cut into 1 ½ to 2-inch chunks, and potatoes should be cut in half or left whole if they are small baby potatoes. Also, be careful what kind of potatoes you use. They should be waxy potatoes, like new or Yukon, not russets. Pearl onions can be frozen to prevent them from overcooking. And be sure to use baby Bella mushrooms instead of button or portobella because they are firmer than the others.
Check the temperature of the meat. It could be undercooked. If the connective tissues have not broken down, the meat will be too hard to chew. The collagen has to melt for it to be soft enough. On the other hand, overcooking can squeeze all the juices out and make the meat chewy. It has to be cooked to the right temperature, so follow the instructions carefully. Also, read my Expert Tip for the right kind of meat to buy.
It lets the muscle fibers relax and absorb moisture, like resting the meat after cooking. If the pressure is released too fast, it pushes the moisture and juices out of the meat. That means all the work you did (searing, seasoning, cooking to the perfect temperature) will have been for nothing. It also prevents the hot liquids from being pushed out of the valve, which can be dangerous.
More Instant Pot dinners to try:
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Ultimate Instant Pot Beef Stew
Ingredients
Beef:
- 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 minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon dried rosemary
- 1/2 tablespoon dried thyme
- 1 teaspoon dried marjoram
- 1/4 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon 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
Instructions
- Add beef chunks to a large bowl. Sprinkle flour, salt, and pepper over the beef and stir to combine.
- Turn on the Instant Pot and select Sauté. Once Hot, add oil to the pot. Once the oil is hot, cook the beef in batches for 2-3 minutes per side until nice and brown.
- Remove the beef from the pot, cover with foil, and set aside.
- Add the water to the IP to deglaze it, and using a wooden spoon, scrape the bottom of the pot well to remove any bits that have stuck to it. Make sure you scrape it well to avoid burning during cooking.
- Add the chopped onion and cook for 1 minute. Followed by the garlic, stir and cook for 1 minute.
- Add salt, pepper, dried rosemary, thyme, marjoram, and red pepper flakes. Stir to combine.
- Then, add tomato paste, Worcestershire sauce, brown sugar, and beef broth. Stir to combine.
- Next, add the beef back to the pot, followed by chopped carrots, mushrooms, potatoes, and pearl onions if using.
- Make sure you don't go over the Max line of your pot. Add a bunch of fresh thyme on top.
- 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.
- Release manually the remaining pressure. Open the pot and discard the thyme.
Optional:
- If you want the sauce to be thicker, mix cornstarch and water in a small bowl until fully combined.
- 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.
- Serve and enjoy.
Video
Notes
The best meat for beef stew
I try to avoid buying the pre-cut stew meat they sell because it is usually the leftover cuts salvaged from leaner, tougher pieces that end up drying out rather than turning tender. In fact, I use and highly recommend chuck roast because it has plenty of marbling, and it turns out tender and juicy every time. The collagen almost guarantees that your meat will melt in your mouth. Short ribs are another great choice with all the marbling and flavor. Beef cheeks and shank are also full of flavor and connective tissues.More tips to consider:
- Sear the meat on all sides before cooking it. This adds a tasty, caramelized crust and those browned bits that give the gravy so much extra flavor.
- Deglaze the pot after searing to loosen up those bits and prevent the burn warning.
- Another way to prevent the burn notice is to put onions at the bottom of the pot.
- Cut the vegetables into large pieces to prevent them from getting mushy.
- Natural pressure release is important. It keeps the meat from getting dry and prevents the liquid from spraying.
I really need an instant pot because this stew looks AMAZING
This seems like a great recipe. I love that you are very detailed with the ingredients and instruction. But I just wondering could I duplicate it. This seems like a really hearty meal.
I have heard so many great things about Instant Pots! I don’t have one but I might have to ask for one for Christmas this year haha. This stew looks so yummy and perfectly hearty for a cold day. My hubby would love it!
Instant pots are really good for cooking this kind of dishes. Though we cook rice and veggies as we are vegetarians, we have found instant pots really useful and convenient as compared to traditional pressure cookers.
I’ve never put mushrooms in my beef stew, but i love them and bet that tastes amazing. Now I want an instant pot, I think I have one on my wish list. That will really make dinner time easier, because I work all day as a chef, I want to come home to sleep not make more food.
It seems like I should invest in an instantpot because it’s a great way to make some hearty meals. While I do love stew beef, I’m not a big fan of mushrooms. Do you have any alternate suggestions?
Can you confirm the details on adding the cornstarch slurry? I’m assuming it’s at the end, after the natural pressure release is complete. And then, do we need to have the cover back on the IP for that extra cooking time? Thanks so much! This will be my first attempt at cooking with my brand new IP!
Yes, at the end after the Natural Release with the IP on Sauté and no lid 🙂
I found this recipe on Pinterest. This was amazing!! Great instructions and the stew was so flavorful!! This is a keeper! Plus was able not to “burn” in my ip!! Huge success!! Thanks!!
So happy that you enjoyed it!!
It definitely looks out of this world! It looks so rich and full of flavor! Love this on a cold night!
I’m all about that Instant Pot stew. Looks so warm and comforting.
You are the instant pot Queen! Another fantastic recipe that you hit out of the park!
Instant Pot beef stew is the best! Pure comfort food!
This is such a hearty and delicious dish! Your recipe is a must try!
This is the perfect recipe for my husband, because he loves beef. This sounds like something I need to try. I really like. An interesting mix of ingredients. Thank you!
This is such a hearty and delicious dish! Your recipe is a must try!
Looks like a new favorite for weeknights!
Not sure if I missed something but when do you add the cup of water? Also, I did get the “burn” warning and had to deglase and add more broth even though I did the first step in a saute pan on the stovetop. Not sure what I did wrong but was good in any event.
sorry, in step 5 you add the water to deglaze the pot, not beef broth. I have update the step.
This recipe was great – I especially loved all the fresh herbs!! I used teeny-tiny round potatoes and they were perfect. I can’t eat tomatoes, but it was tasty even leaving out the tomato paste.
The only change I would make is to *leave out the sugar*. The stew came out too sweet and the sugar seemed very unnecessary.
Thank you. I will repeat this again with minor adjustments!
Question: can you use a bit of red wine to deglaze, instead of water?
yes!!!!! that will be delicious!!!!
super easy and deliciuos dish. We love a good stew for cold weather, and this one made in the Pressure Cooker is the perfect match. Thanks for this amazing recipe!
I made this tonight had to do a few changes due to spices missing. I had to use the Italian Seasoning that had this all combined plus sage. I forgot the celery and didn’t have mushrooms. I only had can vegetables so I used carrots in a can and French style green beans.
This stew ws amazingly delicious and very filling. Loved this stew.
So happy that you enjoyed it, its a family favorite!
I made this stew last night for dinner and it was unbelievably delicious! The flavor is great, the directions are simple and complete and everyone at my table raved about how good it was and how tender the meat and vegetables were. This is a 5 star recipe, thank you so much for sharing, I will be coming back to this site for more recipes!
Hi Linda, glad you have enjoyed it. Thanks for stopping by!
I am not a big fan of Beef because Beef are so tough to eat, but this beef recipe cook with IP are simply the best of the best, the best Beef I ever eaten in my life, I follow your step by step, turn out so perfectly cook and soft and juicy, I don’t know how to Thanks you 😍🤤👍❤️😁
This recipe turned out amazing! I served it with mashed cauliflower to have additional servings of vegetables. Don’t skimp on your meat (use a good cut!) and I recommend browning the beef first! You will not be disappointed 🤗
15 minutes till it’s done and from now I can tell you the aroma in my apartment is so good I have people walking saying that it smells so good 🙂 thanks a bunch
Wow- loved it! Very hearty and flavorful.
Thanks for your feedback. Glad you enjoyed it!
I made this for a potluck and everyone loved it. This was the most flavorful stew I’ve ever made. I have saved this recipe.
Glad you and everyone loved it Betty. Thank you for your feedback!
Good stew with a minor change. I substituted cabernet sauvignon for water and added touch of butter while deglazing. Next time I am going to sub the potato with parsnip and serve it over mashed potatoes…mmmm my mouth is watering just thinking about it.
Delicious! The blend of herbs really sets this apart from other recipes I’ve tried. I wasn’t much of a fan trying to prep the pearl onions, so I may leave them out next time. Mushrooms in stew is new to me too, but they seem to work. The only other thing I might add is celery, but I don’t know how they would fare cooking under pressure for so long.
I was wondering if I double the recipe is the cooking time still the same?
Thanks!
The time will increase, you will have to check when the beef is tender enough!
This recipe was delicious! I used red wine to deglaze instead of water and left out the mushrooms, but other than that, stayed true and it turned out amazing!! Definitely makes a difference using quality meat!!
Best stew I’ve ever tasted. Even my husband raved about how delicious it was.
Thanks.
This was the best tasting stew. I will continue using this recipe. Thanks for sharing! 😀
Thank you! Glad you loved it!
I had to buy a bag of pearl onions couldn’t find frozen. Do I need to cook these prior to putting in the IP?
Nom they will work very well as is.
This came together really easily and tasted even better the next day. I got caught on a phone call and my instant pot was on natural release for about 45 minutes instead of 15. It was still delicious and the vegetables weren’t too mushy. I wanted to be able to share some with a friend who has celiac so I used a gluten-free flour and substituted coco aminos for the Worcestershire sauce (I wasn’t sure if Worcestershire has soy or not and I didn’t want to take a chance). I did add the corn starch slurry to thicken it. The consistency and flavor were perfect.
This stew was delicious! 😋I didn’t have some of the herbs so I used Herbs de Provence! I added a few more vegetables that weren’t included in the recipe but the additions were very good! ❤️
My family loves this recipe – I did make one change and added 3 bay leaves. I know I’m sorry I hate to be one of those people who make changes to recipes. Both ways it is delicious! Thanks for sharing it with the world. 😀
Beautiful stew! First recipe I have used with my Ninja Foodi 15 in 1. I halves the volumes, as only serving 4 and cooked for 25 mins. As I’m in the UK, I couldn’t find pearl onions (we call them silverskins but they’re difficult to find here, unless they are pickled). So I used a large handful of shallots as an alternative. Made it for special friends and everyone loved it. ‘ feedback included ‘amazing’. Will definitely make this again. Deeelish.
Wow. Doubled the carrots, used 3 quartered onions (had no pearl onions) and used sweet potatoes vs. white potatoes (because that’s what I had) and it was SO delicious! Definitely keep the mushrooms as they add umami that celery can’t match. Otherwise prepared exactly as written, including the cornflour slurry to thicken. Unctuous! The beef was meltingly tender without falling apart in shreds, and the seasoning was excellent. The generous amount of marjoram may be the key – I have never seen it as a beef stew ingredient before and will never make beef stew without it again. The spoonful of brown sugar and the chili flakes were also unexpected touches, but they helped to take this recipe over the top. I was gifted an Instant Pot recently and have been struggling to find meals that turn out better than made with my usual methods. Served with homemade biscuits, this one is a winner for sure. Thank rso much for sharing it!
thank you so much for the feedback!
Forgot to leave my 5-star rating ⭐⭐⭐⭐⭐
thank you so much for the feedback!
I tried this recipe last night, and it was a hit with the family! The beef was so tender, and the flavors were incredible. I loved the step-by-step video; it made the process so easy to follow. Can’t wait to make it again! Thank you for sharing!
This recipe looks amazing! I love how easy you made it to follow along with the video. Can’t wait to try this beef stew in my Instant Pot. Thanks for sharing!
Delicious with a rich, dark color!! Great instructions and the stew was so flavorful!!!
Happy that you loved it, thanks for the feedback!
This beef stew recipe looks incredible! I love how easy the Instant Pot makes it. Can’t wait to try those tips from the video for extra flavor. Thanks for sharing!
This beef stew recipe looks incredible! I love how simple the Instant Pot makes it. Can’t wait to try it out this weekend—thanks for sharing the video as well!
This is the best Beef Stew recipe I have come across. The flavors are so good! My whole family loves when I make it!! Thank you!!