Instant Pot Beef Stew

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A hearty, comforting meal packed with tender beef, flavorful vegetables, and a rich broth- all ready in a fraction of the time compared to traditional methods. The Instant Pot’s pressure cooking locks in flavor and tenderness, making this stew perfect for busy days when you want a satisfying lunch or dinner.

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Prep Time 20

Cook Time 35

Instant Pot readiness 15

Total Time 1 10

Ingredients

1.5 lbs beef stew meat cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Italian seasoning or dried thyme
2 tablespoons Worcestershire sauce
3 cloves garlic minced
1 large onion chopped
3 –4 large carrots peeled and cut into thick slices
1 lb potatoes peeled and cut into 1-inch cubes
2 ribs of celery sliced (optional)
2.5 –4 cups beef broth use more for a thinner stew
2 tablespoons tomato paste or 1 10 oz can tomato sauce
2 tablespoons cornstarch or flour
2 tablespoons cold water
1 cup frozen peas optional
Fresh parsley chopped (for garnish)

Equipment

1 Instant Pot or electric pressure cooker (at least 6-quart capacity)
1 Chef’s knife (for chopping meat and vegetables)
1 cutting board
Measuring cups and spoons
1 large bowl (for seasoning/tossing beef)
1 Tongs (for browning and handling beef)
1 vegetable peeler (for peeling carrots and potatoes)
1 Wooden Spoon or Spatula (for sautéing and stirring)
1 Small bowl (for mixing cornstarch slurry)
1 Large plate (for holding browned beef, optional)

Method

Brown the Beef
Set the Instant Pot to the sauté function and add olive oil.
Season beef cubes with salt, pepper, and Italian seasoning.
Add beef to the pot in batches and brown on all sides (about 2–3 minutes per batch). Remove and set aside.
Sauté Aromatics
Add chopped onion and garlic to the pot. Sauté for 2–3 minutes until softened.
Pour in a splash of beef broth and scrape up any browned bits from the bottom with a wooden spoon (this prevents the burn warning).
Add Remaining Ingredients
Return the beef to the pot. Add carrots, potatoes, celery (if using), Worcestershire sauce, tomato paste or sauce, and the rest of the beef broth. Stir to combine.
Do not add cornstarch or peas yet.
Pressure Cook
Lock the lid and set the steam valve to “sealing.”
Cook on high pressure for 35 minutes.
Allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
Thicken the Stew
Mix cornstarch with cold water in a small bowl to make a slurry.
Turn the Instant Pot to sauté mode. Stir the slurry into the stew and simmer for 2–3 minutes until thickened.
Stir in peas, if using, and cook for 1–2 minutes until heated through.
Serve
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with chopped parsley.
Serve hot with crusty bread or a green salad for a complete meal.

Nutrition

Serving: 540servingCalories: 450kcalCarbohydrates: 42gProtein: 32gFat: 13gSaturated Fat: 4gSodium: 902mgFiber: 7gSugar: 9g

Notes

Storage: Up to 3 days in the fridge in an airtight container, or 3 months in the freezer. This stew is even better reheated the next day, once the flavors have had time to develop.

Grandma’s tip: For deeper flavor, add a bouquet garni (thyme and a bay leaf) while it simmers, and deglaze the pot with a little broth after searing the meat.

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