This simple Instant Pot Beef Stew is ready in a fraction of the time that it usually takes, thanks to the pressure cooker. Tender pieces of beef and plenty of veggies are cooked and served in thick and luxurious gravy.

Serve this beef stew on a cold day alongside a crusty baguette or homemade Dinner Rolls, plus a big green salad (like this Italian Salad), or Roasted Brussel Sprouts.

Instant pot beef stew in a bowl, warm and hearty, ready to be eaten.

Instant Pot Beef Stew

After years of relishing Sunday beef stews, we’ve found a standout method with the Instant Pot®. Imagine tender beef and flawlessly cooked vegetables in a rich, savory broth. This appliance transforms a traditional slow cooker or stovetop stew into a delicious meal in under two hours.

This isn’t just any beef stew; it’s the epitome of comforting, home-cooked excellence. Get ready for an elevated beef stew experience that’s simply extraordinary!

Quick Tip

How long to cook beef stew in the instant pot? Instant Pot Beef Stew cooks on high pressure for 40 minutes.

  • Set the pressure cooker to manual and set for 40 minutes
  • Allow the pressure to release naturally for 15 minutes.
  • Release the rest of the pressure and carefully open the lid.

Fresh vegetables being added to the instant pot, followed by the seared beef going in, and then everything simmering and cooking together in the pot and then adding peas to complete the dish.

Ingredients

  • Beef Stock/Broth and Bouillon Cube: These provide the base for the stew, adding rich, meaty flavors and liquid for cooking.
  • Carrots and Celery: These vegetables add texture, color, and a mild, earthy flavor to the stew.
  • Fire-Roasted Diced Tomatoes: These tomatoes contribute a slightly smoky flavor and some acidity to balance the richness of the beef.
  • Baby Yellow Potatoes: They add heartiness to the stew and thicken it slightly as they cook and break down.
  • Tomato Paste: This intensifies the tomato flavor and adds depth to the stew.
  • Beef Chuck Roast: The main protein, it becomes tender and flavorful when cooked slowly.
  • Salt and Pepper: Basic seasonings to enhance the overall flavor of the stew.
  • Olive Oil: Used for searing the beef and sautéing the onions, adding richness and helping to develop flavor.
  • Yellow Onion and Garlic: These aromatics form the flavor foundation, giving the stew a savory depth.
  • Unsalted Butter and Flour: Combined to make a roux, which thickens the stew and adds a silky texture.
  • Sweet Paprika, Dried Parsley, Thyme, and Bay Leaves: These herbs and spices infuse the stew with earthy, aromatic flavors.
  • Worcestershire Sauce: Adds a touch of umami and complexity to the stew.
  • Frozen Peas: Added at the end for a pop of color and a slightly sweet, fresh flavor.

Delicious and hearty beef stew instant pot recipe being stirred before serving.

How To Make Beef Stew In Instant Pot

  1. Sear Beef: Season beef cubes with salt and pepper, sear in olive oil, and transfer to Instant Pot.
  2. Prepare Gravy: In the same skillet, sauté onions and garlic, add butter and flour to make a roux, then gradually mix in beef broth to create a thick gravy.
  3. Combine Ingredients: Add carrots, celery, potatoes, tomatoes, tomato paste, and spices (paprika, parsley, thyme, bay leaves) to the beef in the Instant Pot. Pour in gravy and Worcestershire sauce.
  4. Cook: Seal the Instant Pot, cook on high pressure for 40 minutes, then allow natural pressure release for 15 minutes.
  5. Final Touch: Stir in frozen peas, remove bay leaves, and adjust seasoning.

What Should I Serve With Beef Stew?

The great thing about beef stew is that it’s a full meal all in one bowl. It’s got meat, plenty of veggies, and a rich gravy. So, if you’re going to serve something with beef stew, keep it simple! Here are a few recommendations.

Instant pot beef stew in a bowl, warm and hearty, ready to be eaten.
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4.92 from 12 votes

Instant Pot Beef Stew

By Chelsea Lords
This delicious Instant Pot Beef Stew is ready in a fraction of the time that stew typically takes thanks to the pressure cooker. Tender pieces of beef and plenty of veggies are cooked and served in a thick and luxurious gravy.
Prep Time: 1 hour
Cook Time: 40 minutes
Release Time: 15 minutes
Total Time: 1 hour 55 minutes
Servings: 10 servings

Ingredients 
 

  • 3 and 1/2 cups beef stock (or beef broth works), divided (See Note 2)
  • 2 cups thinly sliced carrots, (~3-4 large carrots)
  • 1 and 3/4 cups thinly sliced celery sliced (~4-5 stalks)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 pound baby yellow (Yukon gold) potatoes, halved (or quartered for large ones)
  • 2 tablespoons tomato paste
  • 2 and 1/2 to 2 and 3/4 pounds beef chuck roast, cut into 1-2 inch cubes
  • salt and pepper, to taste (~1 teaspoon each)
  • 3 tablespoons olive oil, divided
  • 1 cup yellow onion, diced (~1 small onion)
  • 2 teaspoons minced garlic (~2 cloves)
  • 3 tablespoons unsalted butter
  • 1/3 cup white all-purpose flour
  • 1 beef bouillon cube (Note 2)
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon dried parsley
  • 4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas

Instructions 

  • INSTANT POT: Place 1 cup of beef broth in the Instant Pot. Next, add the thinly sliced carrots, sliced celery, fire-roasted diced tomatoes, potatoes, and tomato paste.
  • BEEF PREP: Cut the chuck roast into 1-2-inch bite-sized cubes (removing any large, tough pieces of fat or gristle.) Season all sides to taste with salt and pepper (I use about 1 teaspoon of each).
  • BEEF: Heat a large cast iron skillet on high. (See Note 1). Add in 1 tablespoon olive oil. Once the pan is hot, add the cubed beef (it should sizzle as soon as it hits the skillet). Sear beef for about 2 minutes on each side. (To get a nice sear, don't stir the beef around. Leave it in one spot and then, using tongs, flip it to the other side after about 2 minutes.) Add the beef pieces to skillet in 2-3 batches so you don't overcrowd the beef and get a nice sear. Remove the beef with a slotted spoon into a bowl. Add 1 more tablespoon oil only if needed. Add the seared beef and any accumulated juices to the Instant Pot.
  • GRAVY: Do not wash out the skillet. Let it slightly cool and then add the remaining 1 tablespoon of oil. Reduce heat to medium low. Add in the diced onions and cook for 3-4 minutes, scraping up the browned bits in the skillet as you stir the onions. Stir in the garlic and cook for another 30 seconds. Add in the butter and allow to melt (reduce heat to low as needed, if anything is getting too hot). Add in the flour and, whisking constantly, cook for one minute to get rid of the raw flour taste. Pour in one cup of beef broth gradually, while continuing to whisk. Simmer over low heat, stirring constantly, until a thick paste forms, about 1-3 minutes. Make sure to scrape the bottom of the skillet as well. Gradually add in the remaining 1 and ½ cups of the beef stock and bring to a simmer. Whisk until smooth and thickened, another 2-4 minutes. (If you'd like to use red wine in place of some of the beef broth, see Note 2.)
  • COOK: Pour the gravy into the Instant Pot. Add in the beef bouillon cube (crumble it up and add it in), paprika, dried parsley, sprigs of fresh thyme or dried thyme, bay leaves, and Worcestershire sauce. Give everything a good stir. Make sure the beef is submerged in liquid as much as possible, pressing below other ingredients as needed (this will keep it nice and tender). Pour the remaining 1/2 cup stock in the instant pot. Close and seal the instant pot. Cook on high pressure for 40 minutes, and then allow the pressure to release naturally for 15 minutes (don't touch anything for 15 minutes). Vent to release any remaining pressure; then carefully open the lid. Remove and discard the bay leaves. Stir in the frozen peas.
  • FINISH: Taste the stew and add additional seasonings if needed (salt, pepper, or a pinch of sugar go a long way). Serve the stew in bowls and enjoy with crusty bread and fresh herbs if desired.

Video

Recipe Notes

Note 1: Skillet: I recommend a cast iron skillet; nonstick skillet is ok. While you can use the sauté function in the Instant Pot, I personally don't for a few reasons. I've found the flavor development is much better and the process is easier in a separate skillet. You also don't risk getting a burn warning if anything is left on the bottom of the instant pot.
Note 2: Red wine: My family doesn't use wine, but plenty of people do, and red wine really adds a layer of complexity to this recipe. You can substitute up to 1 cup of red wine for the beef broth. If you use wine, I suggest using a dry red, rather than a sweet one. Pinot noir, merlot, or sangiovese would be great choices. If you want to get some of the depth of red wine without actually putting alcohol in your recipe, add 2 tablespoons of vinegar (apple cider or red wine vinegar) along with the broth and be impressed with the results!

Nutrition

Serving: 10servings | Calories: 436kcal | Carbohydrates: 21g | Protein: 33g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 540mg | Potassium: 1075mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6095IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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25 Comments

  1. Alison Spencer says:

    5 stars
    Excellent stew!!!! So full of flavor!
    I added in red wine💜

    Reply
    1. Chelsea says:

      I’m so thrilled to hear! Thanks Alison! 🙂

      Reply
  2. Chandra says:

    Hi there, what would the instructions be for using a slow cooker or dutch oven? Thank you.

    Reply
  3. Lori says:

    5 stars
    I used a good Pinot Noir & got a “Keep That Recipe” from my family! In Hawai’i Pidgin we say: Broke da mouth (delicious)!!!

    Reply
    1. Chelsea Lords says:

      Haha so awesome! Thanks Lori! 🙂

      Reply