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Ultimate Instant Pot Beef Stew

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!
Course Main Course
Cuisine American
Keyword Instant Pot Beef Stew
Prep Time 20 minutes
Cook Time 45 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 138kcal
Author Catalina Castravet



  • 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
  • 1/2 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


  • Add beef chunks to a large bowl, sprinkle flour, salt, and pepper onto it. 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 2-3 minutes on each 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 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.
  • Add the chopped onion and cook for 1 minute, add 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.
  • Discard thyme.


  • If you want the sauce to be thicker, mix corn starch 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.



Serving: 0g | Calories: 138kcal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 757mg | Potassium: 578mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2655IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3.5mg