Mouthwatering Instant Pot Beef Stew with tender beef, vegetables, and a rich broth is the best comfort food dinner that will carry you throughout the winter season! It’s ready in under 1 hour but tastes like it has been simmering all day.
Table of contents
It was this Instant Pot beef stew that convinced my husband, Alex, that healthy Instant Pot recipes are worth celebrating. It comes out neither thick nor soupy, packs a lot of flavor, and makes enough to serve a crowd.
It’s hearty, comforting, and a healthy pressure cooking recipe with easy-to-follow instructions and simple classic ingredients!
No fancy ingredients, just simple, wholesome, and delicious one pot dinners!
Why You’ll Love This Recipe
- Ready in only an hour but this one pot stew tastes like it has been simmering in the slow cooker or stove top all day!
- Perfect for Instant Pot beginners and novices alike due to easy-to-follow instructions and simple classic ingredients. There is no need to saute anything, just dump and set for a hands off meal.
- The pressure cooker tenderizes the beef and vegetables while enhancing the flavor which makes every spoonful delicious!
- Healthy comfort food that kids will love as much as adults do.
Need more help meal planning? Check out iFOODreal healthy meal plans which include Instant Pot meal plans.
No paprika, soy sauce, balsamic vinegar, Worcestershire sauce, apple cider vinegar, or red wine ingredients are needed. Save your money and time. Seriously, it’s super easy!
- Beef stew meat: An affordable roast like chuck roast, rump roast, or any other cheap roast turns into tender beef in the Instant Pot. Just cut stew meat into 1-inch pieces and you are good to go.
- Potatoes: Yellow, 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 fall apart potatoes in a stew.
- Other veggies: Onion, celery, carrot, and frozen peas at the end.
- Tomato paste and stock: I used both low sodium. If yours are not, add less salt. Beef stock is best, but others like chicken or vegetable could be used.
- Spices: Oregano, thyme, bay leaves, peppercorns, salt, and ground black pepper are a magical blend of seasoning that imparts so much flavor.
- Fresh dill and garlic (do not skip!): These are 2 secret ingredients that my Ukrainian grandma would add. You can use less dill than I do, but give it a try.
How to Make Instant Pot Beef Stew
This easy Instant Pot stew is a breeze to whip up any day of the week and I know everyone will be full and satisfied.
Add ingredients in this order: Vegetables, meat, tomato paste, spices, and broth.
This particular order prevents the dreaded why does my Instant Pot say burn notice, which happens when there is not enough liquid and whatever ingredients at the bottom have absorbed it all.
Keep the order and do not stir. No need to stir before cooking most Instant Pot recipes. Again, to avoid the dreaded “burn” message.
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 and sits, the more flavorful it becomes.
It will take about 20 minutes to come to pressure before the cooking time starts.
I use quick release and vent outside. It’s faster but it’s also messier!
Add frozen peas: They will help cool the stew nicely. But you can skip them, no problem.
Add 2 secret flavor boosters: Fresh garlic and dill. It is one thing to cook garlic and it is a completely different experience to eat a dish with freshly grated garlic along with fresh dill.
Try it, I promise you’ll be blown away.
To thicken easy beef stew: Switch electric pressure cooker 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.
Tips for Best Results
- Skip dried dill weed: I don’t recommend using dried dill. If you are not a fan of dill or don’t have any on hand, add fresh parsley or skip fresh herbs altogether.
- Game meat: I have used cubed venison and moose many times. Delish!
- Venting outside: I vent outside to avoid cleaning countertops and the house smelling like stew for days.
- Just throw in the bouillon cube and let the instant pot do its magic!
- Keep warm function: This Instant Pot beef stew tastes just as great right after it’s done as it does a few hours later, perfect for those busy nights!
No, you don’t. Food cooked under pressure comes out more flavorful than using a stovetop method. The whole point of using the Instant Pot is to save time and not hover over the stove.
Now, that doesn’t mean you can’t brown the meat, but you don’t have to.
Any beef stew meat works! Pre-cut stew meat, chuck roast, rump roast, or pot roast works. You could even use brisket or boneless beef short ribs. Just cube it into 1″ inch pieces and let the magic of the Instant Pot do the rest of the work!
Yes, thaw it a bit in water or on a counter (if have time) and separate into blobs of 2-3 pieces. Add 10 minutes to cooking time.
Hearty vegetables like mushrooms, eggplant, sweet potatoes or butternut squash would be great options. Just cut in larger sizes so they don’t get overcooked.
You can also quickly throw some veggies on a baking sheet and roast them in the oven, I would do it at the same time as you turn on the stew in Instant Pot. Roasted cauliflower would pair so well.
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. Keep it gluten free bread, whole wheat bread, rye, or sourdough if you’d prefer.
How to Store It
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, water expands and forms ice crystals which makes potatoes mushy upon thawed.
Reheat in Instant Pot’s inner pot right on the stove or in the pressure cooker on Saute mode, stirring a few times. You can also reheat in a small pot on the stove by simmering on low.
Always reheat only what you are going to eat to keep the remaining stew fresh for as long as possible.
More Favorite Instant Pot Recipes
- Instant Pot ground beef stroganoff
- Instant Pot chicken and potatoes
- Instant Pot vegetable soup
- Instant Pot goulash
- Instant Pot chili
Did you know we have entire Youtube channel dedicated to Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot.
Instant Pot Beef Stew
6 Quart Instant Pot
- 1 medium onion chopped
- 2 large carrots chopped
- 2 small celery stalks chopped
- 3 large garlic cloves grated & divided
- 2 lbs potatoes cubed
- 1.5 lbs chuck or any cheap roast beef cubed into 1″ pieces
- 3 oz tomato paste low sodium
- 1 bouillon cube
- 2 cups water
- 1 tsp oregano dried
- 1 tsp thyme dried
- 3/4 tsp 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 lbs potatoes cubed
- 2 lbs chuck or any cheap roast beef cubed into 1″ pieces
- 6 oz can tomato paste low sodium
- 2 bouillon cubes
- 3 cups water
- 1 1/2 tsp oregano dried
- 1 1/2 tsp thyme dried
- 1 1/4 tsp salt
- Ground black pepper to taste
- 4 bay leaves
- 7 peppercorns
- 2 cups frozen peas
- 1 cup fresh dill finely chopped
- 1/4 cup cold water
- 2-4 tbsp cornstarch or arrowroot powder (6 and 8 quart correspondingly)
- In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or 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 electric pressure cooker 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.
- 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.
- You can use frozen cubed meat. Thaw it a bit in water or on a counter (if have time) and separate into blobs of 2-3 pieces. Add 10 minutes to cooking time.
- Replace bouillon cubes + water with any stock. I just like to keep dry cubes instead of open carton going bad in the fridge.
- 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.