The Easy Instant Pot Beef Stew That Delivers Sunday-Dinner Flavor Without Hours of Cooking

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This easy homemade Instant Pot beef stew gives you fork-tender beef, soft potatoes, and a rich, savory broth in about 50 minutes. It tastes like it simmered all afternoon, but the pressure cooker does the heavy lifting.

It’s classic comfort food on a weeknight schedule.

Ingredients

• 1.5 lbs beef stew meat (chuck roast), cut into 1-inch cubes (680g)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or rosemary (optional)
• 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)

How to Make Instant Pot Beef Stew

Step 1: Brown the Beef

Set the Instant Pot to Sauté mode. Add the olive oil and beef cubes and brown the meat on all sides, about 4 to 5 minutes. Work in batches if needed so the pot isn’t overcrowded. Crowding steams the meat instead of browning it.

Step 2: Add the Onion and Garlic

Stir in the chopped onion and minced garlic. Sauté for 2 more minutes until fragrant.

Step 3: Add the Remaining Ingredients

Press Cancel. Stir in the tomato paste so it coats the beef, then add the carrots, potatoes, beef broth, salt, pepper, and herbs if using. Mix well.

Step 4: Pressure Cook

Close the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes.

Step 5: Release the Pressure

Let the pressure release naturally for 10 minutes, then switch the valve to Venting to release the rest.

Step 6: Thicken the Stew (Optional)

For a thicker stew, mix the cornstarch and water into a smooth slurry. Turn the Instant Pot to Sauté mode, stir in the slurry, and cook for 2 to 3 minutes until thickened to your liking.

Step 7: Serve

Taste and adjust the seasoning. Ladle into bowls and serve hot with crusty bread, biscuits, or a green salad.

Recipe Notes

• Brown the beef properly. The browning builds flavor in the broth, so don’t skip it or rush it.
• Work in batches. Too much meat at once steams instead of sears.
• Use chuck roast. It has the marbling and connective tissue that turn tender under pressure.
• Cut the meat evenly. One-inch cubes cook at the same rate and stay juicy.
• Add a splash of vinegar or lemon at the end. It lifts the flavor of the whole pot.
• Use the natural release. Ten minutes of natural release keeps the meat tender.

Storage

Fridge: Cool completely and store in an airtight container for up to 4 days.

Reheating: Warm on the stove over medium heat, or in the microwave in 1 to 2 minute intervals, stirring until heated through.

Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. The potatoes may soften slightly after freezing.

Frequently Asked Questions

What cut of beef is best for Instant Pot beef stew?

Chuck roast is the best choice. It has enough fat and connective tissue to turn tender and flavorful under pressure. Pre-cut stew meat usually comes from chuck, but cutting your own cubes helps them cook evenly.

Do I have to brown the beef first?

It isn’t required, but it’s strongly recommended. Browning adds a deep, savory flavor to the stew that you won’t get from pressure cooking alone. It only takes about 5 minutes.

How do I thicken Instant Pot beef stew?

Mix 1 tablespoon of cornstarch with 1 tablespoon of water, then stir it into the stew on Sauté mode and cook for 2 to 3 minutes. You can also mash a few potato cubes against the side of the pot to thicken the broth naturally.

Why is my beef stew meat tough?

Tough meat usually means it needs more time or the pressure was released too quickly. Make sure to use the 10 minute natural release. If the beef still isn’t tender, reseal the pot and cook for another 5 to 10 minutes.

Can I freeze Instant Pot beef stew?

Yes. It freezes well for up to 3 months in freezer-safe containers. Thaw it overnight in the fridge and reheat gently on the stovetop.

Can I add other vegetables?

Yes. Celery, parsnips, and mushrooms all work well. Add them with the carrots and potatoes. If you add frozen peas, stir them in after cooking so they stay bright.

How do I keep the potatoes from turning mushy?

Cut the potatoes into larger cubes, about 1 inch, and avoid extending the pressure cook time. Waxy potatoes like Yukon Gold hold their shape better than russets.

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