Instant Pot Beef Stew Recipe

If you’re craving a warm, comforting meal that magically comes together with little fuss, this Instant Pot Beef Stew Recipe is just the ticket. Trust me, it’s my go-to when I want tender beef and veggies swimming in rich, savory gravy without standing over the stove all day. I’ve made this stew on busy weeknights and lazy weekends, and it never disappoints. So grab your Instant Pot and follow along—I’ll walk you through every step to make this fan-freaking-tastic stew come to life in your kitchen.

Ingredients & Why They Work

This Instant Pot Beef Stew Recipe is crafted around ingredients that bring deep, robust flavor and hearty texture. Each one plays a role—from the meat’s richness to the earthiness of potatoes and the subtle sweetness from carrots. I always advise buying the best quality stew meat you can find to ensure tenderness and flavor. And Yukon Gold potatoes? They hold up splendidly in the pressure cooker without breaking down.

• Canola oil: Neutral oil that browns the meat nicely without adding overpowering flavors.
• Beef stew meat: Look for well-marbled chuck or similar cuts for the juiciest, most flavorful results.
• Kosher salt: Enhances all flavors evenly; always season liberally but taste as you go.
• Freshly ground black pepper: Adds a fresh, mild heat and aroma to bring the stew alive.
• Yellow onion: Sweetens and fragrances the stew base with those golden caramelized notes.
• Garlic: Crush it just enough to release flavor—never overpower; it rounds everything out.
• Tomato paste: Adds depth and a subtle tangy sweetness that makes the broth richer without being acidic.
• Bay leaves: Classic aromatics bringing a subtle herbal earthiness to the stew.
• Yukon Gold potatoes: Their buttery texture holds shape well in the pressure cooker.
• Carrots: Sweet counterbalance that softens perfectly during cooking.
• All-purpose flour: To thicken the stew at the end, creating that luscious gravy you want to smear on bread.
• Frozen peas: Added last to keep their color bright and texture fresh, adding a pop of sweetness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best things about this Instant Pot Beef Stew Recipe is how easily you can tweak it just the way you like. Over time, I’ve experimented with adding different veggies or adjusting seasonings, and it always turns out fantastic. Don’t be shy—make this stew your own!

• Variation: I sometimes add mushrooms for an earthy twist, sautéing them after browning the beef for extra umami.
• Dietary tweak: Swap all-purpose flour for gluten-free flour or cornstarch if needed. Just mix it with cold liquid before adding to avoid lumps.
• Seasonal touch: Swap in sweet potatoes or add parsnips and turnips for fall and winter seasons.
• Heat factor: Add a pinch of red pepper flakes with the garlic and onions if you like a little spicy kick.

Step-by-Step: How I Make Instant Pot Beef Stew Recipe

Step 1: Brown the Beef for Maximum Flavor

First things first—I turn my Instant Pot to Sauté mode, selecting More for high heat until it’s hot and shimmering. Then add canola oil, and brown half the beef stew meat in a single layer. Season well with kosher salt and plenty of freshly cracked black pepper. Browning the meat like this takes about 3 to 4 minutes per side. Don’t rush this step—it locks in flavor and juices. Remove the browned beef, then repeat with the rest. This double batch browning makes such a difference in taste!

Step 2: Build the Flavor Base

Next, I add diced onion and crushed garlic right into the pot. Cook them until they turn a lovely deep golden brown—taking your time here adds richness. Stir in tomato paste and cook it down, stirring constantly until it darkens and starts to stick slightly to the bottom. This usually takes about 4 minutes and creates a savory backbone. After that, I deglaze the pot with 2 cups of water, scrapping up all those browned bits for serious flavor depth.

Step 3: Add Meat, Bay Leaves, and Veggies

Return all the browned beef to the pot, then throw in bay leaves, potatoes, and carrots. Give it a gentle stir so everything starts mingling in that delicious broth you’ve just built.

Step 4: Pressure Cook to Tender Perfection

Seal the Instant Pot lid and set it to Manual High Pressure for 25 minutes. This timing hits the sweet spot for tender beef and perfectly cooked veggies. The anticipation is worth it, promise!

Step 5: Let It Naturally Release

Once done, I follow the manufacturer’s instructions for slow pressure release, making sure to wait fully until the cycle is complete before unlocking the lid. This helps keep the stew juices locked in and the meat ultra tender.

Step 6: Thicken and Finish with Peas

In a small bowl, whisk together a cup of the cooking liquid with flour until smooth—no lumps! Pour this back into the pot, then set Instant Pot back to Sauté to let it simmer and thicken for about 3 minutes. Finally, stir in frozen peas and simmer another 3 to 5 minutes until they’re bright green and tender. Adjust salt and pepper to taste.

How to Serve Instant Pot Beef Stew Recipe

Garnishes

I love adding a sprinkle of fresh chopped parsley or thyme leaves on top before serving—it adds a pop of color and fresh herbal notes that brighten the hearty stew. Sometimes a dollop of sour cream or a drizzle of good olive oil works wonders, too.

Side Dishes

This stew shines with crusty bread for dunking or buttery mashed potatoes on the side for soaking up all that luscious gravy. On a lighter note, a crisp green salad with a tangy vinaigrette balances the richness perfectly.

Creative Ways to Present

For a cozy dinner party, I serve the stew in rustic individual bowls placed on wooden chargers, topped with microgreens for a modern touch. Ladling it over creamy polenta instead of potatoes is another twist I adore to add a silky texture and unique presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in airtight containers in the fridge for up to 4 days. I usually let the stew cool to room temperature before refrigerating to preserve texture and flavor. When I open that container the next day, the flavors have beautifully melded even more.

Freezing

This Instant Pot Beef Stew Recipe freezes like a dream! I portion it into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. It’s a lifesaver to have this ready-made comfort food waiting for you on a chilly day.

Reheating

To reheat, I gently warm it on the stovetop over medium heat, stirring occasionally until heated through. If it’s too thick, I add a splash of broth or water to loosen it up while keeping that rich stew texture. Microwave works fine, but stovetop gives a better, more even reheat.

FAQs

Final Thoughts

This Instant Pot Beef Stew Recipe holds a special corner in my heart because it’s the ultimate no-fuss comfort food that still tastes like you put in a ton of effort. Whether it’s a busy weeknight or a chilly weekend, knowing this stew is just minutes away from the Instant Pot makes me so happy. I’m sure if you give it a try, you’ll fall in love with it just like I did—and that’s a promise from one home cook to another.

Print