Instant Pot Beef Stew

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Instant Pot Beef Stew, sear seasoned beef chuck cubes in the pot, then pressure cook with broth, potatoes, and carrots for 35 minutes instead of the hours a stovetop version needs. A quick cornstarch slurry at the end thickens the broth into a rich, hearty stew.

Jump to Recipe

Pressure cooking can make beef tender quickly. It cannot manufacture the flavor you forgot to build first. That is why this Instant Pot beef stew still begins with the old-fashioned part: dry, lightly floured chuck cubes seared in batches until genuinely brown. Crowding the pot may save four minutes, but it also turns the beef gray and leaves you wondering why the finished stew tastes like hot broth wearing work boots.

After the beef comes out, onion, garlic, and tomato paste cook in the fond before beef broth and Worcestershire loosen every browned bit from the bottom. Potatoes, carrots, celery, thyme, and bay leaves go in with the beef for 35 minutes at high pressure, followed by a 15-minute natural release. That long release is part of the cooking; it gives the chuck time to relax instead of being blasted out of pressure like it missed a connecting flight. A cornstarch slurry goes in only after pressure cooking, when Sauté mode turns the broth into a proper stew consistency in a few minutes. You end up with tender beef, vegetables that belong in the same bowl, and gravy-like broth in just over an hour—fast enough for a weeknight, but not so rushed that the stew forgets what it is supposed to taste like.

Prep15 minutes

Cook50 minutes

Total1 hour 5 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

2 lbs beef chuck roast, cut into 1.5-inch cubes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef broth, low sodium
1 tablespoon Worcestershire sauce
1 lb baby Yukon Gold potatoes, halved
3 large carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
2 bay leaves
1 teaspoon dried thyme
2 tablespoons cornstarch mixed with 2 tablespoons cold water
Fresh parsley, chopped, for serving

Instructions

1Pat the beef cubes dry with paper towels and season with salt and pepper. Toss lightly in the flour to coat.
2Set the Instant Pot to Sauté (High) and add 1 tablespoon olive oil. Sear the beef in batches, 2-3 minutes per side, until deeply browned. Don't crowd the pot. Transfer seared beef to a plate.
3Add the remaining olive oil and the onion to the pot. Cook 2-3 minutes until softened. Add the garlic and tomato paste and cook 1 more minute, stirring constantly.
4Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot.
5Add the potatoes, carrots, celery, bay leaves, and thyme. Stir gently to combine.
6Secure the lid and set the valve to Sealing. Pressure cook on High for 35 minutes.
7Allow a Natural Pressure Release for 15 minutes, then carefully move the valve to Venting to release any remaining pressure.
8Open the lid and discard the bay leaves. Switch to Sauté (Low). Whisk in the cornstarch slurry and simmer 3-5 minutes, stirring, until the broth thickens.
9Taste and adjust salt and pepper. Garnish with fresh parsley and serve hot.

Nutrition Information

Estimated per serving: 1 of 6 servings.

540Calories

33 gProtein

25 gCarbohydrates

34 gTotal Fat

12 gSaturated Fat

4 gFiber

4 gTotal Sugars

830 mgSodium

115 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Don't skip the sear. It adds a few minutes and an extra dish, but that browned crust is what makes the broth taste like it simmered for hours instead of 35 minutes.
Cut the potatoes and carrots into similar sizes so they finish cooking at the same time — a few pieces that are twice as big as the rest will be underdone.
Let the natural release finish before venting. Cutting it short toughens the beef, which hasn't had quite enough time to relax after pressure cooking.

Substitutions

beef chuck roast → pre-cut beef stew meat Saves trimming time. Look for pieces with some marbling — leaner cuts turn out drier.

baby Yukon Gold potatoes → red potatoes Similar waxy texture that holds up well under pressure without turning mushy.

beef broth → beef bone broth Adds extra body to the finished stew. Use low-sodium either way so you can control the salt.

Worcestershire sauce → soy sauce plus a pinch of sugar Not identical, but covers the savory-sweet depth Worcestershire brings.

Storage Instructions

Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, or in the microwave, adding a splash of broth if the sauce has thickened too much. Freezes well for up to 3 months — cool completely, portion into airtight containers, and thaw overnight in the refrigerator before reheating.

Make Ahead

Cube the beef and chop the potatoes, carrots, and celery up to a day ahead and store them separately in the refrigerator. Sear and pressure cook when you're ready to eat.

Frequently Asked Questions

Can I make this ahead of time?

Yes — you can cube the beef and chop the potatoes, carrots, and celery up to a day ahead and store them separately in the refrigerator. Sear and pressure cook when you're ready to eat; the texture holds up best when the stew is finished close to serving.

How do I store the leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, or in the microwave, adding a splash of broth if the sauce has thickened too much.

Can I freeze it?

Yes. Cool the stew completely, then portion into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Potatoes can turn slightly grainy after freezing, but the flavor holds up well.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include beef chuck roast → pre-cut beef stew meat; baby Yukon Gold potatoes → red potatoes; and beef broth → beef bone broth.

What's the most common mistake to avoid?

Skipping the sear or crowding the pot while browning the beef. Searing in batches takes a few extra minutes but builds the flavor base for the whole stew — without it, the broth tastes flat no matter how long it pressure cooks.

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