Instant Pot Beef Stew

Instant Pot Beef Stew is a mouthwatering one pot dinner with fall-apart beef and tons of chunky hearty vegetables cooked in a delicious gravy-like broth. It’s just like my Ukrainian grandma used to make and I’m even sharing her 2 secret ingredients at the end.

Other hands-off recipes we like are this Instant Pot beef barley soup and Instant Pot chicken stew.

Why You’ll Love My Grandma’s Beef Stew

This soul-warming Instant Pot beef stew is a hands-off version of my grandma’s beef stew. And is the easiest and best comfort meal that will carry you through the winter season!

Food cooked under pressure tastes so much better, so that’s the reason enough to make a beef stew in Instant Pot! Fall apart beef, tender veggies, and broth that has so much flavor.

This is easy Instant Pot beef stew recipe with no paprika, soy sauce or balsamic vinegar convinced my husband, Alex, that Instant Pot recipes are worth celebrating. He makes it all winter long! It’s also budget-friendly because there are no fancy ingredients.

Ingredients for Instant Pot Beef Stew

• Beef stew meat: An affordable roast like beef chuck roast, rump roast, or any other cheap cut of beef will be fine as pressure cooking will tenderize it. Just cut into 1-inch pieces. Or by all means, use pre-cut stew meat.
• Potatoes: Yellow potatoes, yukon gold potatoes, red potatoes or baby potatoes will keep their shape better because they are waxier than they are starchy. Russet potatoes are good if you like more of a hearty stew. You can use sweet potatoes, just cut in larger sizes so they don’t get overcooked.
• Other veggies: Onion, celery, carrot, and peas.
• Tomato paste and stock: I used both low sodium. If yours are not, add less salt. Any broth like chicken broth, Instant Pot chicken broth, vegetable broth or beef broth works. Of course, beef broth is ideal and will result in more of a classic beef stew taste.
• Spices: Dried oregano, dried thyme, bay leaf, whole peppercorns, salt, and pepper.
• Fresh dill and fresh garlic (do not skip!): These are 2 secret ingredients. You can use less dill than I do, but give it a try.
• Water and cornstarch (optional): To thicken the stew at the end. Thicken it using arrowroot starch instead of cornstarch, if you prefer.

How to Make Beef Stew in Instant Pot

There is no need to saute anything, it’s just a dump and set healthy dinner.

In the recipe card below, you will find instructions for the most popular 6 quart and 8 quart Instant Pots. If you have 3 quart, cut 6 quart ingredients in half but use the same cooking time.

1. Add ingredients in this order: To the bottom of Instant Pot, add vegetables, meat, tomato paste, spices, and broth. This particular order prevents the dreaded burn notice, which happens when there is not enough liquid. Keep the order and do not stir.
2. Cook for 30-35 minutes on high pressure: Those 5 minutes are not a “make it or break it” bit of time, but the longer any stew cooks, the more flavorful it becomes. It will take about 20 minutes to come to pressure before the cooking time starts.
3. Release pressure with natural pressure release or quick release. If you have time, allow the pressure to come down on its own. Quick release works too.
4. Add peas and 2 secret flavor boosters: Peas in a stew are a classic, they will also help cool the beef stew. Then add fresh garlic and fresh dill. It is one thing to cook garlic and it’s completely different experience to eat a dish with freshly grated garlic. Try it, I promise you’ll be blown away.

What to Serve Instant Pot Beef Stew With?

As Ukrainian household, we like to serve homemade beef stew with simple cucumber and tomato salad and Ukrainian garlic bread (when I have time).

Having a basket of crusty bread, either sliced or a loaf to rip off as you go is perfect for sopping up any remaining gravy. Or even better, make my high protein Greek yogurt bread or cottage cheese bread.

Also a side of classic Caesar salad would be a great accompaniment.

How to Store and Reheat

Store: Refrigerate leftovers for up to 5 days in an airtight container. You can also store leftovers in the inner liner of the Instant Pot with a fitting glass lid or silicone lid. We love the second storage method because it makes stew easy to transfer from the fridge to the stove to reheat right in the same pot.

Freeze: I am not a fan of freezing beef stew because it contains potatoes. Freezing puts a lot of strain on potatoes that are low in fiber. The water expands and forms ice crystals which makes potatoes mushy once thawed.

But I do know some people are OK with freezing stew. Then keep it in airtight container for up to 3 months in a freezer.

Reheat: Reheat in the Instant Pot’s inner pot right on the stove or in the Instant Pot pressure cooker on Sauté mode, stirring a few times.

You can also reheat it in a small pot on the stove by simmering on low heat. Always reheat only what you are going to eat to keep the remaining beef stew fresh for as long as possible.

More Favorite Instant Pot Recipes

• Beef quinoa stew
• Instant Pot beef bone broth
• Instant Pot pot roast
• Instant Pot goulash
• Instant Pot beef stroganoff

4.91 from 229 votes

Instant Pot Beef Stew

By: Olena Osipov

Instant Pot Beef Stew recipe is mouthwatering one pot dinner with fall apart beef and hearty vegetables cooked in delicious gravy-like broth.

Prep: 20 minutes mins

Cook: 30 minutes mins

Pressure Up & Down Time: 30 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 7 (6 Qt.), 11 (8 Qt.) servings

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Equipment

• Instant Pot

Video

Ingredients 

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6 Quart Instant Pot

• ▢ 1 medium onion, chopped
• ▢ 2 large carrots, chopped
• ▢ 2 small celery stalks, chopped
• ▢ 3 large garlic cloves, grated & divided
• ▢ 2 pounds potatoes, cubed
• ▢ 1.5 pounds chuck roast or any cheap roast beef, cubed into 1″ pieces
• ▢ 3 ounces tomato paste, low sodium
• ▢ 2 cups beef broth, low sodium
• ▢ 1 teaspoon oregano, dried
• ▢ 1 teaspoon thyme, dried
• ▢ 3/4 teaspoon salt
• ▢ Ground black pepper, to taste
• ▢ 3 bay leaves
• ▢ 5 peppercorns
• ▢ 1 cup frozen peas
• ▢ 1/2 – 3/4 cup fresh dill, finely chopped

8 Quart Instant Pot

• ▢ 1 large onion, chopped
• ▢ 3 large carrots, chopped
• ▢ 4 small celery stalks, chopped
• ▢ 4 large garlic cloves, grated & divided
• ▢ 3 pounds potatoes, cubed
• ▢ 2 pounds chuck roast or any cheap roast beef, cubed into 1″ pieces
• ▢ 6 ounces can tomato paste, low sodium
• ▢ 3 cups beef broth, low sodium
• ▢ 1 1/2 teaspoons oregano, dried
• ▢ 1 1/2 teaspoons thyme, dried
• ▢ 1 1/4 teaspoons salt
• ▢ Ground black pepper, to taste
• ▢ 4 bay leaves
• ▢ 7 peppercorns
• ▢ 2 cups frozen peas
• ▢ 1 cup fresh dill, finely chopped

Slurry

• ▢ 1/4 cup cold water
• ▢ 2-4 tablespoons cornstarch or arrowroot powder, (6 and 8 quart correspondingly)

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Cook ModePrevent your screen from going dark

Instructions 

• In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, beef stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir, just flatten tomato paste with a spoon.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
• When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid countertop mess and house smelling like stew for days.
• Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir.
• To thicken beef stew: Switch Instant Pot to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.
• Serve hot with crusty bread.

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

Notes

• Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.
• Freeze: I have not tried to freeze the stew as there are never leftovers and I question how well potatoes would thaw.
• If you made a slurry beforehand, make sure to stir it right before adding to the pot. Cornstarch settles fast.
• I don’t recommend to use dried dill. If you are not a fan of dill or don’t have any on hand, add fresh parsley.

 

Nutrition

Serving: 1.5cups, Calories: 334kcal, Carbohydrates: 35g, Protein: 24g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 67mg, Sodium: 507mg, Fiber: 6g, Sugar: 7g

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

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