Instant Pot Beef Stew

4.7 from 12 reviews

Easy instructions and simple ingredients with blow your mind in this most flavourful Instant Pot Beef Stew Recipe on the web. No Burn message too. Pinky promise, you will love it!

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian


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 beef, cubed*
  • 6 oz can tomato paste
  • 1 bouillon cube**
  • 2 cups water**
  • 1 tsp oregano
  • 1 tsp thyme
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 3 bay leaves
  • 5 peppercorns
  • 1 cup frozen peas
  • 1/23/4 cup 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 beef, cubed*
  • 6 oz can tomato paste
  • 2 bouillon cubes**
  • 3 cups water**
  • 1 1/2 tsp oregano
  • 1 1/2 tsp thyme
  • 1 1/4 tsp salt
  • Ground black pepper, to taste
  • 4 bay leaves
  • 7 peppercorns
  • 2 cups frozen peas
  • 1 cup dill, finely chopped


  1. 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. Stir.
  2. Close the lid, set pressure vent to Sealing and press Stew 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.
  3. 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. Trust me, it’s a messy process and I usually do not have time to wait.
  4. Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir and serve hot.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.


*You can use frozen cubed meat. Just add 10 minutes to cooking time.

**Replace with any stock.

To Thicken Beef Stew:

If you like more gravy like beef stew, switch electric pressure cooker to Saute. In a small bowl, whisk 1/4 cup cold water + 4 tbsp cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.

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