Instant Pot beef stew gives you tender chunks of chuck roast, soft potatoes, and sweet carrots in a deeply savory broth, with far less simmering time than the stovetop.
Browning the beef first builds the flavor, and about 35 minutes under pressure turns tough chuck into fork tender bites. A little cornstarch at the end gives the broth a satisfying, spoon coating body. Plan on about 95 minutes from start to finish, and most of that is hands off.
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Why This Instant Pot Beef Stew Recipe Works
Chuck roast is rich in connective tissue. Pressure cooking breaks it down into soft, juicy beef that falls apart with a fork, and it does so in a fraction of the usual time.
Browning in two batches prevents crowding, so the meat browns instead of steaming. Deglazing the pot then lifts every browned bit into the broth.
Tomato paste, Worcestershire sauce, thyme, and Italian seasoning give the broth a savory, slightly tangy backbone, while a cornstarch slurry thickens it in minutes at the end.
Ingredients for Instant Pot Beef Stew
- 2 pounds boneless beef chuck roast, cut into 1 1/2 to 2 inch cubes
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups unsalted beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 medium carrots, cut into 1 inch pieces
- 1 1/2 pounds Yukon Gold potatoes, cut into 1 1/2 inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons water
Chuck roast: Cut it into large cubes, about 2 inches. Smaller pieces can turn stringy under pressure.
Yukon Gold potatoes: They hold their shape better than russets and have a creamy texture. Cut them large so they do not turn to mush.
Unsalted beef broth: It lets you control the salt, which matters in a dish that reduces and concentrates.
Tomato paste: Two tablespoons add savory depth and a touch of color without making the stew taste tomato heavy.
Cornstarch slurry: Mixing cornstarch with cold water first prevents lumps and thickens the broth quickly.
How to Make Instant Pot Beef Stew
1. Cut and season the beef. Cut the chuck into 1 1/2 to 2 inch cubes and pat them dry. Season with the salt and pepper.
2. Brown in batches. Set the pot to saute and heat 1 tablespoon of the oil. Brown half the beef for about 4 minutes per side, remove it, add the remaining oil, and brown the second batch.
3. Saute the aromatics. Cook the onion for 2 to 3 minutes until softened, then stir in the garlic for 30 seconds.
4. Deglaze. Pour in 1 cup of the broth and scrape up all the browned bits from the bottom. Add the remaining broth.
5. Add the seasonings. Stir in the tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf.
6. Layer everything. Return the beef and its juices to the pot, then lay the carrots and potatoes on top without stirring.
7. Pressure cook. Lock the lid, set the valve to sealing, and cook on high pressure for 35 minutes. The pot needs 10 to 15 minutes to come to pressure. Let the pressure release naturally for 10 minutes, then quick release the rest.
8. Thicken the broth. Remove the bay leaf. Whisk the cornstarch and water, stir it in, and simmer on the saute setting for 2 to 3 minutes until thickened.
How to Serve Instant Pot Beef Stew
Ladle the stew into warm bowls with fluffy dinner rolls or garlic bread slices for dipping. If you love satisfying beef dinners, you may also like dutch oven pot roast or slow cooker pot roast. A sprinkle of fresh parsley adds a bright finish.
How to Store and Reheat Instant Pot Beef Stew
Cool the stew within 2 hours and refrigerate it in a covered container for 3 to 4 days. Reheat on the stovetop until it reaches 165 degrees F, adding a splash of broth if needed. It freezes for up to 3 months, though the potatoes soften slightly after thawing, so thaw overnight in the refrigerator.
Tips and Variations for Instant Pot Beef Stew
Dry the beef. Patting the cubes dry gives a deeper brown crust and a richer broth.
Work in batches. A crowded pot steams the meat. Two batches take only a few extra minutes.
Cut vegetables large. Big pieces keep their shape during 35 minutes under pressure.
Use natural release. The first 10 minutes of slow release keep the beef tender and prevent the broth from spurting.
Use stew meat if needed. Packaged stew meat works, but cut any small pieces larger so they do not overcook.
Add peas at the end. Stir in a cup of frozen peas after thickening for color and sweetness.
Add mushrooms. Sliced mushrooms browned with the onion add savory depth.
Cool leftovers quickly. Divide hot leftovers into shallow containers and refrigerate within 2 hours. See this University of Wisconsin Extension article on leftover food safety for details.
Frequently Asked Questions About Instant Pot Beef Stew
Can I Make Instant Pot Beef Stew Ahead of Time?
Yes. The flavor improves overnight. Refrigerate it for up to 3 to 4 days and reheat gently on the stovetop.
How Long Does Instant Pot Beef Stew Last in the Fridge?
It keeps for 3 to 4 days in a covered container once it has cooled within 2 hours.
Can I Freeze Instant Pot Beef Stew?
Yes, for up to 3 months. The potatoes soften a little after thawing, so mash a few into the broth when reheating.
Why Is My Beef Still Tough?
Chuck needs enough time to break down. Cook it under pressure for 5 to 10 more minutes and release naturally.
Can I Add Red Wine?
Yes. Use 1/2 cup to deglaze before adding the broth, and reduce the broth by the same amount.
Instant Pot Beef Stew
Equipment
- 6 quart Instant Pot or multi cooker
- Cutting board
- Whisk
Ingredients
Main Ingredients
- 2 lb boneless beef chuck roast cut into 1 1/2 to 2 inch cubes
- 2 tbsp olive oil divided
- ¾ tsp salt
- ½ tsp black pepper
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3 cup unsalted beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 4 medium carrots cut into 1 inch pieces
- 1 ½ lb Yukon Gold potatoes cut into 1 1/2 inch pieces
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Cooking
- Prep the beef. Trim and cube the chuck, pat it dry, and sprinkle with salt and pepper. Sear in two rounds. On the saute setting, brown half the beef in 1 tablespoon oil, about 4 minutes per side. Remove and repeat with the remaining oil and beef.
- Soften the onion. Cook the onion 2 to 3 minutes, then add the garlic for 30 seconds. Deglaze. Add 1 cup broth and scrape the bottom well, then pour in the rest.
- Add flavor. Stir in the tomato paste, Worcestershire, Italian seasoning, thyme, and bay leaf.
- Load the pot. Add the beef and juices, then place the carrots and potatoes on top without stirring.
- Cook under pressure. Seal and cook on high for 35 minutes, then natural release for 10 minutes and quick release the rest.
- Thicken. Discard the bay leaf, stir in the cornstarch mixed with water, and simmer 2 to 3 minutes.
