There’s nothing quite as comforting as a warm, hearty bowl of beef stew, and with the Instant Pot, you can enjoy all the rich, tender flavors in a fraction of the time. This Instant Pot Beef Stew brings together succulent chunks of beef, tender vegetables, and a savory broth that melds beautifully to create a dish perfect for any occasion. Whether it’s a cold winter evening or a gathering with friends, this stew offers a satisfying meal that’s both easy to prepare and full of robust flavors.

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Ingredients Breakdown

Each ingredient in this Instant Pot Beef Stew is carefully selected to enhance its rich, savory flavor. The tender boneless chuck roast is complemented by aromatic onion and garlic, earthy potatoes and carrots, and a touch of extra-virgin olive oil for added depth. Kosher salt, black pepper, beef broth, tomato sauce, and Worcestershire sauce build the stew’s robust base, while bay leaf and thyme infuse it with subtle herbal notes. Cornstarch thickens the stew to a perfect consistency, and a final addition of peas and fresh herbs adds color and freshness.

Step-by-Step Cooking Instructions

To create a deeply flavorful Instant Pot Beef Stew, each step must be executed with care.

Begin by searing the beef. Heat 1 tablespoon of olive oil in the Instant Pot on SAUTE mode until it shimmers. Carefully add half of the beef cubes, seasoning them with 1 teaspoon of salt and 1/4 teaspoon of pepper. It’s crucial not to overcrowd the pot, allowing each piece of beef to develop a rich, dark crust. Let the beef cook undisturbed for about 4 to 5 minutes before flipping, then continue to cook for another 4 minutes until browned all over. Repeat this process with the remaining beef, adding more olive oil as necessary.

Once the beef is browned, set it aside and use the same pot to cook the vegetables. Add the diced onion and sauté until it becomes soft and starts to caramelize, releasing its natural sweetness. Add the minced garlic and cook briefly, just until fragrant, ensuring it doesn’t burn.

With the vegetables cooked, it’s time to deglaze the pot. Pour in the beef broth, using a spoon to scrape up all the browned bits from the bottom. These bits are packed with flavor and will contribute to the stew’s overall richness.

Next, return the seared beef to the pot, along with the carrots, potatoes, Worcestershire sauce, bay leaf, and thyme. Pour the tomato sauce over the top, being careful not to stir it in. This helps prevent any sticking or burning during pressure cooking.

Seal the Instant Pot and cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully venting any remaining steam. This gradual release helps the flavors meld together and prevents the stew from becoming overcooked.

For the final touch, whisk together the cornstarch and water to create a slurry, then stir it into the stew to thicken it to the perfect consistency. Add the peas, stirring until they are warmed through. The result is a thick, hearty stew that’s ready to be served hot, garnished with fresh parsley or rosemary for an extra burst of flavor.

Recipe Tips & Frequently Asked Questions

Achieving the Perfect Sear:
To ensure your beef cubes are beautifully browned, avoid overcrowding the pot. Searing in batches allows each piece to develop a rich, caramelized crust, which is essential for building flavor.

Avoiding the Burn Warning:
Deglazing the pot thoroughly with the beef broth is key to avoiding the dreaded burn warning on your Instant Pot. Make sure to scrape up every bit of browned residue from the bottom before pressure cooking.

Making Ahead and Storage:
This stew is an excellent make-ahead dish. It can be stored in the refrigerator for up to three days or frozen for longer storage. When reheating, consider adding a splash of beef broth to loosen it up and maintain its rich consistency.

Can I Use Different Cuts of Beef?
Yes, you can use other cuts such as brisket or even short ribs. However, these may require slight adjustments in cooking time and may yield a different texture.

How Can I Make This Recipe Gluten-Free?
To make this stew gluten-free, ensure that your Worcestershire sauce is gluten-free. You can also use arrowroot powder as a thickener instead of cornstarch.

Can I Freeze the Leftovers?
Absolutely! This stew freezes well. Allow it to cool completely before transferring to an airtight container. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

What to Serve With This Recipe

A bowl of Instant Pot Beef Stew is a meal in itself, but pairing it with the right sides can elevate the experience.

Consider serving the stew with a slice of crusty bread, perfect for soaking up the flavorful broth. Alternatively, creamy mashed potatoes make an excellent side, adding another layer of comfort to the dish. For a lighter option, a fresh green salad with a tangy vinaigrette provides a crisp contrast to the hearty stew.

To complement the rich flavors of the stew, pair it with a glass of red wine, such as a bold Cabernet Sauvignon, which has the body to stand up to the beef’s richness. For those who prefer beer, a hearty ale or stout makes an ideal companion, adding a layer of depth to the meal.

This Instant Pot Beef Stew is more than just a meal; it’s an experience in comfort and flavor, brought together in one pot with minimal effort. The richness of the beef, the tenderness of the vegetables, and the savory broth create a dish that’s as satisfying to eat as it is simple to make. Whether you’re serving it for a weeknight dinner or a special gathering, this stew is sure to become a favorite in your recipe collection. So, gather your ingredients, fire up your Instant Pot, and enjoy the comforting warmth of a homemade beef stew that’s sure to please everyone at the table.

Ingredients

2 pounds boneless chuck roast
1 large yellow onion
1 large russet potato* (see note)
1 pound carrots, about 6 medium
3 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
½ teaspoon ground black pepper, divided
2 cloves garlic
1 can low-sodium beef broth (14.5 ounces)
1 can no salt added tomato sauce (8 ounces)
1 tablespoon Worcestershire sauce**
1 bay leaf
1 teaspoon dried thyme
2 tablespoons cornstarch** (see note)
2 tablespoons water
1 ½ cups fresh or frozen peas, no need to thaw
Fresh parsley or fresh rosemary, optional for serving

Instructions

Begin by slicing the chuck roast into 1 1/2-inch cubes, ensuring to trim away any tough fat or gristle. Set your Instant Pot to SAUTE mode and heat 1 tablespoon of the olive oil until shimmering. Introduce half of the beef cubes, seasoning with 1 teaspoon of salt and 1/4 teaspoon of pepper. Spread the cubes in a single, uncrowded layer to achieve a good sear. Allow the beef to brown undisturbed for about 4 to 5 minutes, forming a rich, dark crust. Flip the cubes and continue cooking for another 4 minutes until evenly browned. Transfer the seared beef to a clean plate. Repeat the process with the remaining beef, adding another tablespoon of olive oil if needed.

While the beef is browning, finely dice the yellow onion and mince the garlic. Peel the carrots and slice them into 1/2-inch thick diagonal pieces. Set these aside for later.

After the second batch of beef is seared, remove it from the pot and set it aside with the first batch. Add the remaining tablespoon of olive oil to the pot, followed by the diced onion. Cook the onion, stirring occasionally, until it becomes soft and starts to brown, approximately 6 minutes.

As the onion cooks, scrub and peel the russet potato, then cut it into 3/4-inch chunks. If you haven’t already sliced the carrots, do so now.

Once the onion is softened and browned, add the minced garlic to the pot, stirring constantly for about 30 seconds until fragrant. Pour in the beef broth, making sure to scrape up all the browned bits stuck to the bottom of the pot to avoid triggering a “burn” warning.

Next, stir in the sliced carrots, cubed potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef along with any accumulated juices. Pour the tomato sauce over the top without stirring it into the mixture.

Secure the lid on the Instant Pot and cook on high pressure for 35 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes before carefully venting any remaining steam and opening the lid. Discard the bay leaf.

In a small bowl, whisk together the cornstarch and water to create a slurry, then stir it into the stew until it thickens. Finally, add the peas, stirring to warm them through. Serve the stew hot, garnished with fresh parsley or rosemary if desired.