Instant Pot Beef Stew

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When the weather turns chilly or I just need something hearty and soul-warming, I always turn to this Instant Pot Beef Stew. It’s rich, flavorful, and filled with tender chunks of beef, velvety potatoes, sweet carrots, and green peas, all simmered in a savory broth that tastes like it’s been cooking all day — even though it’s done in under an hour. This is one of those dependable recipes that never fails to impress and makes the kitchen smell absolutely amazing.

I love how the Instant Pot transforms a classic comfort dish into a quick weeknight meal. Instead of waiting hours for the meat to become tender, pressure cooking shaves the time dramatically while still delivering deep, layered flavors. Whether you’re feeding your family or prepping meals for the week, this stew delivers cozy satisfaction in every bite.

Why You’ll Love This Instant Pot Beef Stew

This stew is everything you want in a comforting dish: rich, savory, and brimming with hearty vegetables and fork-tender beef. It’s a one-pot meal, which means less cleanup and more time enjoying. Plus, it stores and reheats like a dream, making leftovers just as exciting as the first bowl.

What Cut of Beef Should I Use for Instant Pot Beef Stew?

I highly recommend using chuck roast. It has the perfect balance of marbling and connective tissue that breaks down beautifully under pressure. If you don’t have chuck roast, stew meat from the butcher works fine, though the flavor and tenderness might vary a bit. Always cut the beef into uniform chunks for even cooking.

Options for Substitutions

• Potatoes: Yukon Gold hold their shape well, but russets work if you prefer a softer texture. For low-carb, try turnips.
• Carrots and Peas: Swap in parsnips, green beans, or corn depending on what you have on hand.
• Beef broth: Chicken broth or vegetable broth can substitute in a pinch, though beef broth provides the richest flavor.
• Tomato paste: If you’re out, a splash of canned crushed tomatoes or even ketchup can do the trick.
• Flour (for thickening): Cornstarch slurry or arrowroot powder are great gluten-free alternatives.

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Ingredients for this Instant Pot Beef Stew

• Chuck Roast: The backbone of this stew. It becomes incredibly tender and flavorful when pressure cooked.
• Yukon Gold Potatoes: These hold their shape without becoming mushy and add creamy texture.
• Carrots: Add natural sweetness and balance to the savory beef broth.
• Frozen Green Peas: Added at the end for a pop of color and freshness.
• Yellow Onion: Brings depth and a slightly sweet base to the stew.
• Garlic: Freshly minced for aromatic richness.
• Beef Broth: Forms the savory base and enhances the beefy flavor.
• Tomato Paste: Adds umami and a touch of acidity to round out the broth.
• Worcestershire Sauce: Boosts the savory profile and adds complexity.
• Bay Leaf: A subtle herbal note that infuses the broth.
• Thyme: Either dried or fresh, for earthy flavor.
• Salt and Black Pepper: Essential for seasoning and balancing all the flavors.
• Olive Oil: For searing the beef and sautéing aromatics.
• Flour: Lightly coats the beef for browning and helps thicken the stew.
• Cornstarch (optional): Mixed with water at the end if you prefer a thicker consistency.

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Step 1: Prepare and Sear the Beef

Cut the chuck roast into 1.5-inch cubes and season with salt and pepper. Lightly coat with flour. Set the Instant Pot to Sauté mode, add olive oil, and sear the beef in batches until browned on all sides. This step locks in flavor and helps develop a rich base.

Step 2: Sauté the Aromatics

Once all the beef is browned and removed, add more oil if needed. Sauté chopped onions until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Deglaze the Pot

Pour in a bit of beef broth to deglaze the bottom, scraping up any browned bits. This step prevents the burn warning and adds extra flavor to the stew.

Step 4: Add Main Ingredients

Return the beef to the pot along with carrots, potatoes, tomato paste, Worcestershire sauce, remaining beef broth, thyme, and bay leaf. Stir everything well to combine.

Step 5: Pressure Cook

Seal the Instant Pot lid and set to Pressure Cook (High) for 35 minutes. Allow for a 10-minute natural release, then manually release the rest of the pressure.

Step 6: Add Peas and Thicken (Optional)

Stir in the frozen peas and let them warm through for a few minutes. If you’d like a thicker stew, make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stir it in. Set to Sauté mode for a few minutes until thickened.

Step 7: Taste and Serve

Discard the bay leaf, taste, and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot with crusty bread or a fresh salad.

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How Long to Prepare the Instant Pot Beef Stew

Even though this stew tastes like it’s been simmering all day, the Instant Pot cuts the time significantly.

Prep Time: It usually takes me around 15–20 minutes to cube the beef, chop the vegetables, and gather all the ingredients. Searing the meat and sautéing the aromatics add another 10 minutes.

Cook Time: The pressure cooking cycle is 35 minutes, followed by a 10-minute natural pressure release. Factoring in the time it takes the Instant Pot to build pressure (about 10–15 minutes), you’re looking at just over an hour total.

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Tips for Perfect Instant Pot Beef Stew

• Use well-marbled chuck roast for the most tender results.
• Don’t skip the searing step — it adds a deep, beefy flavor.
• Cut vegetables into larger chunks to avoid them becoming too soft.
• Always deglaze the pot to prevent the dreaded burn notice.
• Add peas at the end to keep them bright and tender, not mushy.

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Watch Out for These Mistakes While Cooking

• Skipping the sear: It may be tempting to throw everything in, but this step is essential for depth of flavor.
• Overcrowding the pot during sear: Sear the beef in batches to avoid steaming it.
• Forgetting to deglaze: Browned bits on the bottom can trigger the burn warning.
• Adding too much liquid: The Instant Pot needs less liquid than traditional stews; stick to the recommended amount.
• Pressure releasing too soon: Letting the pressure naturally release for at least 10 minutes ensures the beef stays tender.

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What to Serve With Instant Pot Beef Stew?

1. Crusty Artisan Bread

Perfect for soaking up that rich and savory broth.

2. Simple Green Salad

A crisp salad with vinaigrette cuts through the richness of the stew.

3. Garlic Mashed Potatoes

If you’re skipping potatoes in the stew, serve it over mashed potatoes for a comforting twist.

4. Roasted Brussels Sprouts

Their slight bitterness pairs well with the sweet and savory flavors of the stew.

5. Buttery Biscuits

Fluffy, soft biscuits are always a hit for dunking into warm stew.

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Storage Instructions

Refrigerator: Once cooled, store the stew in an airtight container for up to 4 days. The flavors deepen as it sits, making it even better the next day.

Freezer: Transfer cooled stew to freezer-safe containers or bags. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently on the stove over medium heat or in the microwave in 1-minute increments, stirring in between, until heated through.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~420 kcal
• Protein: 32g
• Carbohydrates: 22g
• Fat: 23g
• Saturated Fat: 7g
• Fiber: 4g
• Sugar: 4g
• Sodium: 850mg
• Cholesterol: 85mg

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Frequently Asked Questions

How can I make this stew gluten-free?

Skip the flour and use cornstarch or arrowroot powder for thickening. Also, ensure your Worcestershire sauce is gluten-free.

Can I use frozen beef?

It’s best to thaw the beef for even searing and consistent pressure cooking results. Frozen beef will extend the cooking time and may not brown well.

Can I cook this without searing?

Yes, but the flavor won’t be as rich. If you’re in a rush, you can skip it, but you’ll sacrifice some depth.

How do I avoid mushy vegetables?

Cut them into large chunks and don’t pressure cook for longer than recommended. Add quick-cooking veggies like peas at the end.

Can I double the recipe?

Yes, but make sure not to fill the Instant Pot past the max fill line. Adjust the ingredients accordingly, but cooking time remains the same.

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Conclusion

Instant Pot Beef Stew is the ultimate comfort food — made faster and easier with the power of pressure cooking. It’s hearty, flavorful, and perfect for cozy dinners or make-ahead meals. Whether you’re a seasoned Instant Pot user or just getting started, this recipe is reliable, satisfying, and destined to become a cold-weather staple in your home.

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