Instant Pot Beef Stew Recipe tastes rich and savory with ultra tender beef, soft potatoes, and a thick, cozy gravy that feels like a hug in a bowl. It works perfectly for busy families, meal preppers, or anyone who wants true slow-simmer flavor in about an hour from start to finish. I grew up on stovetop stew, but my Instant Pot version convinced my mom to retire her old chipped stew pot, which felt like a small culinary victory.

Why Instant Pot Beef Stew Recipe Is Worth It

Instant Pot Beef Stew Recipe gives you that all day braised flavor in a fraction of the time. The pressure locks in moisture, so the beef turns fork tender while the vegetables stay soft but not mushy.

You also cook everything in one pot, which keeps cleanup easy and weeknights sane. The Instant Pot keeps the stew warm, so everyone can eat on their own schedule without the stew drying out or scorching.

“This Instant Pot Beef Stew Recipe tastes like it simmered all Sunday, but my kitchen stayed clean and I ate on the couch in sweatpants instead. ★★★★★”

Ingredients You Need

Beef

2 to 2.5 pounds beef chuck roast, cut in 1.5 inch cubes
- Chuck gives the best flavor and tenderness.
- You can use beef stew meat, but choose well marbled pieces.

Vegetables

1 large yellow onion, diced
3 medium carrots, peeled and cut in 1 inch chunks
3 medium Yukon gold potatoes, cut in 1.5 inch chunks
- Yukon golds hold shape and stay creamy. Russets work but break down more.
2 celery stalks, sliced
3 cloves garlic, minced
1 cup frozen peas, added at the end for color and sweetness

Liquid and flavor base

2.5 cups low sodium beef broth
- I like Kitchen Basics or Better Than Bouillon mixed with water.
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce or tamari
- Tamari keeps it gluten free while still adding depth.

Seasonings

1.5 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1.5 teaspoons dried thyme
1 teaspoon dried rosemary, crushed between your fingers
2 bay leaves
0.5 teaspoon smoked paprika or sweet paprika

Thickener

3 tablespoons all purpose flour
- Use cornstarch for gluten free: 2 tablespoons mixed with cold water.
3 tablespoons water, to mix with flour or cornstarch into a slurry

Searing and sautéing

2 tablespoons olive oil or avocado oil
Optional: 1 tablespoon butter for extra richness

Optional add ins

1 cup sliced mushrooms
1 parsnip, peeled and chopped, for a slightly sweet, earthy note

Equipment list

6 or 8 quart Instant Pot or other electric pressure cooker
Cutting board and sharp chef’s knife
Wooden spoon or silicone spatula
Small bowl for slurry
Ladle for serving

Quick Tips & substitutions

Pat the beef dry with paper towels so it browns instead of steams.
Brown the beef in two batches so the pot does not crowd and the meat caramelizes.
Use beef chuck for the best Instant Pot Beef Stew Recipe texture and flavor.
Swap Yukon gold potatoes with baby potatoes and keep the skins on for faster prep.
Use frozen pearl onions if you want to skip chopping a regular onion.
Stir tomato paste in after browning the meat so it toasts slightly and tastes richer.
Use tamari instead of soy sauce to keep the stew gluten free.
Use cornstarch slurry instead of flour slurry if you avoid gluten.
Add peas after pressure cooking so they stay bright green and do not overcook.
Cut vegetables in larger chunks so they hold shape during pressure cooking.

How to Make Instant Pot Beef Stew Recipe

Step 1: Prep the beef and vegetables

Cut the chuck roast into 1.5 inch cubes and trim any large hard pieces of fat. Pat the beef dry on all sides and season it with salt and pepper. Chop the onion, carrots, celery, and potatoes so they sit ready to go.

Step 2: Sear the beef

Set the Instant Pot to Sauté on High. Add the oil and let it heat until it shimmers. Add half the beef in a single layer and sear each side until deep brown, about 3 to 4 minutes per side, then transfer to a plate and repeat with the remaining beef.

Step 3: Sauté the aromatics

Keep the Instant Pot on Sauté and add the onion and celery to the pot. Stir and scrape up browned bits from the bottom with a wooden spoon. Cook until the onion softens and turns golden at the edges, about 3 to 4 minutes, then add garlic and cook 30 seconds until fragrant.

Step 4: Build the flavor base

Stir in the tomato paste and cook it for 1 to 2 minutes so it darkens slightly. Pour in a splash of beef broth and scrape the bottom of the pot until it feels smooth and nothing sticks. Add the rest of the broth, Worcestershire sauce, soy sauce or tamari, thyme, rosemary, bay leaves, and paprika, then stir well.

Step 5: Add beef and vegetables

Return the seared beef and any juices from the plate to the Instant Pot. Add carrots, potatoes, and optional mushrooms or parsnip. Stir gently so the beef nestles into the liquid and the vegetables sit mostly on top.

Step 6: Pressure cook

Cancel Sauté, then lock the lid and set the valve to Sealing. Cook on Manual or Pressure Cook, High pressure, for 35 minutes. Let the pressure release naturally for 10 minutes, then move the valve to Venting to release any remaining pressure.

Step 7: Thicken the stew

Open the lid and switch the Instant Pot back to Sauté. Stir together flour and water in a small bowl until smooth, then drizzle the slurry into the simmering stew while you stir. Let the stew bubble for 3 to 5 minutes until it thickens to your liking, and use a cornstarch slurry instead if you want a gluten free Instant Pot Beef Stew Recipe.

Step 8: Finish and adjust seasoning

Stir in the frozen peas and let them heat through for 2 to 3 minutes. Taste the stew and add more salt and pepper if you want a stronger flavor. Remove the bay leaves, then let the stew sit for 5 minutes so it thickens slightly more before serving.

Recipe Variations

Gluten free
- Use tamari instead of soy sauce.
- Thicken with cornstarch slurry instead of flour.
Vegan style
- Swap beef with cubed extra firm tofu or tempeh and brown it the same way.
- Use vegetable broth and add extra mushrooms for a meatier bite.
Low carb
- Replace potatoes with chopped turnips or rutabaga.
- Use extra celery and mushrooms to bulk up the stew without extra starch.
Extra veggie version
- Add green beans, chopped kale, or spinach at the end with the peas.
- Stir in diced bell pepper for sweetness and color.
Spiced version
- Add a pinch of red pepper flakes with the dried herbs.
- Use smoked paprika and a little extra black pepper for more warmth.

Ways to Serve

Spoon Instant Pot Beef Stew Recipe over creamy mashed potatoes.
Serve in a bowl with crusty bread or warm tortillas for dipping.
Ladle over cooked white rice, brown rice, or cauliflower rice.
Top with chopped fresh parsley or chives and a squeeze of lemon for brightness.
Pair with a simple green salad or roasted green beans on the side.

Storage Success

Let the Instant Pot Beef Stew Recipe cool until it reaches room temperature, then store it in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so leftovers taste even better the next day. Reheat gently on the stove over medium heat or in the microwave, and add a splash of broth or water if it thickens too much. Freeze portions in freezer safe containers for up to 3 months and thaw in the fridge before reheating.