Hey you! If you love a thick, rich beef stew but hate standing over the stove for hours, I’ve got you covered. This Instant Pot Beef Stew is everything you need—soft beef, hearty veggies, and a deep, comforting taste. And guess what? It’s ready in less than an hour. No long waiting, no stress.
Let’s get cooking.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Instant Pot (or any pressure cooker)
- Sharp knife
- Cutting board
- Mixing spoon
- Measuring cups and spoons
- Ladle
Important Info
- Servings: 6 bowls
- Estimated Cost: Around $15 to make the full recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Calories per Serving: About 320 calories
- Cook Method: Instant Pot
- Season: Best for Fall and Winter
- Courses: Main Course
- Cuisine: American
- Diets: GlutenFreeDiet, DairyFreeDiet
How to Make Instant Pot Beef Stew
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1.5 lbs beef chuck, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, chopped
- 2 medium potatoes, cubed
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Beef chuck | Stew meat or short ribs |
| Olive oil | Butter or vegetable oil |
| Potatoes | Sweet potatoes or turnips |
| Beef broth | Chicken broth or vegetable broth |
| Cornstarch | Flour or arrowroot powder |
| Worcestershire sauce | Soy sauce + a little vinegar |
Instructions
- Sear the beef: Turn the Instant Pot to Sauté mode. Add olive oil and sear the beef until browned on all sides. This locks in the flavor.
- Sauté the aromatics: Add diced onions and garlic. Stir for about 2 minutes until fragrant.
- Deglaze the pot: Pour in a little beef broth and scrape up the brown bits stuck at the bottom. This step adds a deep flavor.
- Add the ingredients: Throw in the carrots, potatoes, tomato paste, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Pour in the remaining beef broth.
- Pressure cook: Close the lid and set the Instant Pot to High Pressure for 30 minutes. Let it naturally release pressure for 10 minutes before opening.
- Thicken the stew: Mix cornstarch and water in a small bowl. Stir it into the stew and turn on Sauté mode for 5 minutes until it thickens.
- Serve hot: Ladle into bowls and enjoy!
Helpful Tips
- For extra tenderness, let the beef sit in salt for 10 minutes before cooking.
- If you like a deeper flavor, add a splash of red wine before pressure cooking.
- Want a spicier kick? Add a pinch of red pepper flakes.
- Store leftovers in an airtight container to keep them fresh.
- If the stew is too thick, add a little more broth to adjust the consistency.
What to Serve with Instant Pot Beef Stew
You can enjoy this stew alone, but it also pairs well with:
- Crusty bread
- Steamed rice
- Mashed potatoes
- Roasted vegetables
How Do You Serve the Recipe?
A deep bowl is best for serving this stew since it holds the heat well. Use a ladle to scoop it out, and don’t forget a spoon to enjoy every last drop.
Where Do You Serve This Recipe the Most?
This stew is perfect for cozy family dinners, meal prep, or cold-weather gatherings. It’s great for potlucks because it stays warm in the Instant Pot. You can also make it ahead of time and take it for lunch—it reheats beautifully!
Storage
Short-Term Storage (Room Temperature)
- Keep the stew in a covered pot for up to 2 hours at room temperature. After that, it should be refrigerated.
Refrigeration
- Store in an airtight container in the fridge for up to 4 days.
- Reheat on the stovetop or microwave before serving.
Freezing
- Let the stew cool completely, then store it in a freezer-safe container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen beef for this recipe?
Yes, but you will need to add 10 extra minutes to the pressure cooking time. Make sure to break apart any large chunks before cooking.
How do I make this stew less thick?
If the stew is too thick, add ½ cup of beef broth and stir until you reach your desired consistency.
Can I add other vegetables?
Yes! You can throw in peas, celery, mushrooms, or bell peppers for extra flavor and texture.
Do I need to brown the beef first?
It’s not required, but it adds a lot of flavor. Browning helps lock in the juices and gives a deep, rich taste to the stew.
Can I cook this on the stovetop instead?
Yes! Just simmer it for about 2 hours on low heat, stirring occasionally.