by Olena

Instant Pot Beef Stew

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Olena Osipov
4.9 from 217 votes

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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.

Instant Pot beef stew in pressure cooker pot.

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!

Other budget friendly meaty favorites to make in the Instant Pot are Instant Pot beef barley soup and Instant Pot pot roast recipe.

No fancy ingredients, just simple, wholesome, and delicious one pot dinners!

Stew served in a gray bowl with fork and spoon.

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.

Ingredients Needed

Chuck roast, potatoes, celery, carrots, frozen peas, onion, tomato paste, broth, garlic, spices and fresh dill.

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.

Beef, bay leaves, tomato paste, spices and bouillon cubes in Instant Pot.

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.

Instant Pot set to 35 minutes.

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.

Release pressure by following how to natural release Instant Pot or how to quick release Instant Pot. Doesn’t matter much as stew just gets better with time.

I use quick release and vent outside. It’s faster but it’s also messier!

Peas, dill and fresh garlic with cooked beef stew in Instant Pot.

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.

Thickened beef stew with peas and carrots in pressure cooker pot.

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!


Do I have to brown the meat?

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.

What is the best meat to use for stew?

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!

Can I use frozen stew meat?

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.

What size Instant Pot can I use? 

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

Can I add other vegetables?

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.

Final dish in pressure cooker pot.

Serving Suggestions

A simple salad with few ingredients that won’t overpower flavors would go well with this beef stew. I recommend this arugula salad or simple Ukrainian cucumber and tomato salad.

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 brussels sprouts or 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

Refrigerate stew leftovers for up to 5 days in an airtight container. You can also keep it in the inner portion of the Instant Pot pot with a fitting glass lid or silicone lid.

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

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 in a bowl with spoon and fork.
Instant Pot Beef Stew

Instant Pot Beef Stew

Mouthwatering Instant Pot Beef Stew with tender beef, vegetables and rich broth in under 1 hour, tastes like it has been simmering all day.
4.91 from 217 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Ukrainian
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 7 (6 Qt.), 11 (8 Qt.) servings
Calories: 334kcal
Author: Olena Osipov


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.


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

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399 comments on “Instant Pot Beef Stew

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  1. 5 stars
    Just acquired an instant pot. This is the second recipe that I have tried. Outstanding!
    Browned the meat and then veg on saute setting. Cooked for 35 minutes. Super tender and yummy!

    Only 35 minutes…

    Looking forward to trying more recipes.

  2. 5 stars
    So, so good! And so easy! This was the first recipe I made with my Instant Pot, (ha ha, Olena, how did you know I still had it in the box???) I am a convert, thanks for this great recipe 🙂

  3. 5 stars
    The cooking times are listed both as 30 mins and 35 mins and I’d like clarification. In your very well done steps with pictures, no. 6 states: Close the lid, set pressure vent to Sealing and press Stew for 35 minutes. The picture of the Instant Pot also shows 00:35 and that is the default time for Meat/Stew. You don’t indicate to reduce the time to 30 minutes.
    But in the printable recipe the Cook Time is 30 minutes. And in the instructions (no. 2) you indicate 30 minutes twice.
    If you could advise and correct the website that would be great. Then I’ll try the recipe….looks delicious.
    Thank you.

    1. This recipe has been tested so many times that’s why different times. Honestly it doesn’t matter. 30-35 mins. If you like more thick consistency and fall apart potatoes do 35 mins. Either way it will be ready. Don’t worry. .:)

      1. 5 stars
        Thank you for the quick response. I didn’t see your reply right away and went ahead with 30 mins. which I found to be perfect to my liking. I look forward to trying more of your recipes. Keep up the good work!

  4. 5 stars
    I can’t tell if this is using frozen meat or not. That’s what I searched for and what brought me here, but I’m thinking this is using thawed meat.

    It sounds delish, so please confirm!

  5. 5 stars
    When I was a kid my mom used to make beef stew so regularly that I ended up growing up to hate it. I haven’t had it in probably over 10 years because of it. But after seeing these pictures of this beef stew, you’re really making me reconsider. You’re also making me wonder if maybe my mom’s beef stew was just bad and that’s why I ended up hating it, lol.

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