Instant pot beef stew gives you the slow-simmered flavor of a classic stew in a fraction of the time. Chuck cubes turn fork-tender under pressure, and the vegetables cook in the same broth, so the whole dinner comes from one pot.
A short sear first builds the deep flavor, and a cornstarch slurry at the end turns the broth into a thick, glossy gravy that clings to every spoonful.
Recipe Snapshot
Why You’ll Love This Recipe
- One Pot: Browning, pressure cooking, and thickening all happen in the Instant Pot.
- Tender Chuck: Pressure cooking breaks down the connective tissue in beef chuck.
- Thick Gravy: A cornstarch slurry thickens the broth at the end without extra pans.
- Make-Ahead Friendly: The stew keeps in the refrigerator for 3 to 4 days.
What Makes This Instant Pot Beef Stew Work
Three steps make the difference:
- Brown in Batches: Crowding the beef lowers the pot’s heat and the meat steams instead of browning. Two batches give each cube room to brown.
- Deglaze the Pot: Broth lifts the browned bits from the bottom of the pot into the stew, which adds flavor.
- Natural Release: Letting the pressure drop on its own for 10 minutes keeps the meat tender and the broth from splashing.
Ingredients You Will Need
Beef and Aromatics
- 2 lb beef chuck (cut into 1.5-inch cubes)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
Broth and Vegetables
- 3 cups beef broth (divided)
- 2 bay leaves
- 1 tsp dried thyme
- 1 lb baby potatoes (halved)
- 3 carrots (peeled, cut into 1-inch pieces)
- 2 celery stalks (sliced)
Thickener and Garnish
- 2 tbsp cornstarch
- 2 tbsp cold water
- fresh parsley (chopped, for garnish)
Kitchen Tools You Need
- 6-quart Instant Pot: Pressure cooks the stew and includes a Sauté setting for browning.
- Wooden spoon: Scrapes the browned bits from the bottom of the pot.
- Tongs: Moves the beef in and out of the pot in batches.
- Measuring cups and spoons: Keeps the broth and thickener amounts accurate.
Step-by-Step Cooking Instructions
1
Brown the Beef
Pat the beef dry and season it with 1 tsp salt and the black pepper. Set the Instant Pot to Sauté on high and heat the oil. Brown the beef in two batches, about 3 minutes per side, then move it to a plate.
Visual cue: Browning the beef gives the stew its deep flavor.
2
Soften the Aromatics
Lower the heat to medium. Cook the onion for 3 minutes until soft, then add the garlic and tomato paste and stir for 1 minute.
Visual cue: The onion is soft and the tomato paste turns a deeper red.
3
Deglaze the Pot
Pour in 1 cup of beef broth and scrape the browned bits from the bottom with a wooden spoon.
Visual cue: The bottom of the pot is clean, and the broth looks dark and glossy.
4
Add the Vegetables and Liquid
Return the beef to the pot with the remaining broth, the carrots, potatoes, celery, bay leaves, and thyme. Stir well.
Visual cue: The beef and vegetables are covered by the broth.
5
Pressure Cook
Lock the lid and set the valve to sealing. Pressure cook on high for 35 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Visual cue: The pot has finished cooking and the valve is open.
6
Thicken and Serve
Remove the bay leaves. Mix the cornstarch with the cold water, then stir it into the stew on Sauté. Simmer 2 minutes until the broth thickens. Garnish with parsley and serve.
Visual cue: The broth coats the back of a spoon.
How to Tell When Your Beef Stew Is Done
- Beef: a fork slides into a cube with little resistance and the meat pulls apart easily.
- Vegetables: carrots and potatoes are tender when pierced with a fork.
- Gravy: the broth coats the back of a spoon after the cornstarch simmers.
Pro Tips and Common Pitfalls
- Tough beef? Chuck needs enough time under pressure. If a cube is still firm, lock the lid and cook for a few more minutes, then release.
- Watery gravy? Cook the slurry on Sauté for another minute or two. Do not add the cornstarch to the pot before pressure cooking.
- Burn warning? Scrape the bottom of the pot before pressure cooking. Stuck bits can trigger the burn warning.
Simple Ingredient Swaps and Variations
- Broth: use low-sodium broth if you want to control the salt.
- Vegetables: add peas or green beans at the end, after the pressure release, and simmer until they are heated through.
- Herbs: fresh thyme or rosemary can replace the dried thyme. Add fresh herbs at the end of cooking.
What to Serve with Instant Pot Beef Stew
Crusty bread is the classic choice for soaking up the gravy. A simple green salad adds freshness next to the rich stew.
For another one-pot dinner with a hearty broth, try our Easy Tomato Lentil Soup (Hearty One-Pot Recipe). If you like slow-cooked beef, our Texas Chili Recipe (No Beans) is another beef dinner.
How to Store and Reheat
- Refrigerator: refrigerate leftovers within two hours of cooking. The USDA says leftovers keep for 3 to 4 days.
- Freezing: the USDA says leftovers can be frozen for 3 to 4 months. Cool the stew first and store it in a freezer-safe container.
- Reheating: reheat to 165°F (74°C) with a food thermometer, and bring the stew to a simmer.
Instant Pot Beef Stew FAQs
What cut of beef is best for Instant Pot beef stew?
Beef chuck is the best choice. It has enough connective tissue to become tender under pressure, and it stays juicy rather than dry. Pre-cut stew meat labeled as chuck works well.
Why is my Instant Pot beef stew tough?
Tough beef usually means it did not cook long enough under pressure. Lock the lid and cook for a few more minutes, then release the pressure and test a cube with a fork.
Can you freeze Instant Pot beef stew?
Yes. The USDA says leftovers can be frozen for 3 to 4 months. Cool the stew, store it in a freezer-safe container, and reheat it to 165°F (74°C) before serving.
How long does beef stew keep in the fridge?
Refrigerate leftovers within two hours of cooking. The USDA says leftovers keep in the refrigerator for 3 to 4 days.
Instant Pot Beef Stew
Chuck beef, carrots, potatoes, and celery pressure cook in one pot, then thicken into a glossy gravy. A hearty dinner for six.
Ingredients
Beef and Aromatics
- 2 lb beef chuck cut into 1.5-inch cubes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
Broth and Vegetables
- 3 cups beef broth divided
- 2 bay leaves
- 1 tsp dried thyme
- 1 lb baby potatoes halved
- 3 carrots peeled, cut into 1-inch pieces
- 2 celery stalks sliced
Thickener and Garnish
- 2 tbsp cornstarch
- 2 tbsp cold water
- fresh parsley chopped, for garnish
Equipment
- 6-quart Instant Pot Pressure cooks the stew and includes a Sauté setting for browning.
- Wooden spoon Scrapes the browned bits from the bottom of the pot.
- Tongs Moves the beef in and out of the pot in batches.
- Measuring cups and spoons Keeps the broth and thickener amounts accurate.
Method
- Pat the beef dry and season it with 1 tsp salt and the black pepper. Set the Instant Pot to Sauté on high and heat the oil. Brown the beef in two batches, about 3 minutes per side, then move it to a plate.
- Lower the heat to medium. Cook the onion for 3 minutes until soft, then add the garlic and tomato paste and stir for 1 minute.
- Pour in 1 cup of beef broth and scrape the browned bits from the bottom with a wooden spoon.
- Return the beef to the pot with the remaining broth, the carrots, potatoes, celery, bay leaves, and thyme. Stir well.
- Lock the lid and set the valve to sealing. Pressure cook on high for 35 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the bay leaves. Mix the cornstarch with the cold water, then stir it into the stew on Sauté. Simmer 2 minutes until the broth thickens. Garnish with parsley and serve.
Notes
The USDA says leftovers keep in the refrigerator for 3 to 4 days, and they can be frozen for 3 to 4 months. Reheat to 165°F (74°C).
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