Easy Instant Pot Beef Stew Recipe From Scratch

Instant pot beef stew delivers fork-tender beef and thick, rich broth in under an hour. My stovetop version used to take 3 hours of watching and stirring. This pressure cooker recipe does the work in 25 minutes at pressure and comes out better every single time.

Why This Instant Pot Beef Stew Works

Chuck roast has the right amount of fat and connective tissue. Under pressure, that collagen breaks down into gelatin in 25 minutes. The broth turns thick, glossy, and deeply savory without any cream or heavy thickeners.

Searing the beef first is the only step that takes real attention. The browned crust on each cube builds the entire flavor foundation of the stew. Skip this step and the broth tastes flat — I always do it even when I am in a hurry.

The cornstarch slurry at the end gives full control over broth thickness. Add half, stir, and evaluate before adding the rest. I like my instant pot beef stew thick enough to coat the back of a spoon without running.

Ingredients

• 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
• 1 lb (450g) Yukon Gold potatoes, cut into 1-inch chunks
• 3 large carrots (300g), sliced into rounds
• 3 stalks celery, sliced
• 1 large yellow onion, diced
• 1 cup (150g) frozen peas
• 3 cloves garlic, minced
• 2 cups (480ml) low-sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons cornstarch
• 2 tablespoons cold water

What You Need for Instant Pot Beef Stew

Beef chuck roast — this is the non-negotiable cut for beef stew. Chuck has the right ratio of fat to muscle. It turns tender and pulls apart slightly under pressure. Stew meat from the grocery store is usually chuck — it works fine. Avoid sirloin or round — they turn tough and chewy under pressure.

Yukon Gold potatoes — waxy potatoes hold their shape under pressure where russets fall apart into mush. I leave the skin on for texture and extra fiber. Red potatoes work equally well at the same size.

Tomato paste — two tablespoons deepen the broth color from pale brown to a rich mahogany. Cook it briefly in the hot pot before adding liquid. This caramelizes the natural sugars and removes any metallic can flavor.

Worcestershire sauce — a single tablespoon adds layers of umami that taste like the stew has been cooking all day. I use it in every beef-based dish for the same reason. Soy sauce works as a substitute at the same amount.

Cornstarch slurry — mix it cold before adding to the hot stew. Hot liquid poured onto dry cornstarch creates lumps. The cold slurry disperses evenly and thickens the broth cleanly within 2 minutes on Saute mode.

Frozen peas — added at the very end so they stay bright green and just barely tender. Canned peas turn grey and mushy under pressure — never use them here.

Dried thyme and rosemary — pressure cooking intensifies dried herb flavor more than stovetop cooking does. Use half the amount you would on the stovetop. One teaspoon of each is exactly right here.

How to Make Instant Pot Beef Stew

1. Cut beef chuck into 1.5-inch cubes. Pat dry with paper towels. Season with salt and black pepper.
2. Set Instant Pot to Saute mode. Add olive oil and heat until shimmering.
3. Sear beef in two batches for 3 to 4 minutes per batch until all sides are deeply browned. Transfer to a plate.
4. Add diced onion and celery to the pot. Cook for 2 to 3 minutes, stirring often, until softened.
5. Add garlic and cook for 30 seconds until fragrant.
6. Stir in tomato paste. Cook for 1 minute until it darkens slightly.
7. Add beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Scrape up any browned bits from the bottom of the pot.
8. Return beef to the pot. Add carrots and potatoes. Stir to combine.
9. Lock the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes.
10. Allow natural pressure release for 10 minutes, then carefully switch to Quick Release.
11. In a small bowl, whisk cornstarch and cold water together. Set Instant Pot to Saute mode.
12. Pour cornstarch slurry into the stew while stirring. Cook for 2 to 3 minutes until the broth thickens.
13. Stir in frozen peas. Cook for 1 minute. Taste and adjust seasoning before serving.

Instant Pot Beef Stew Variations

Instant Pot Beef Stew with Red Wine

Replace 1/2 cup of the beef broth with dry red wine — cabernet sauvignon or merlot both work. Add it after the tomato paste step and let it cook for 30 seconds before adding the remaining broth. The wine adds depth and a slight acidity that brightens the whole stew.

Hearty Instant Pot Beef Stew with Mushrooms

Add 8 oz (225g) of sliced cremini mushrooms with the onion and celery. They soften quickly on Saute mode and add a deeply earthy, meaty layer to the broth. This version is especially good with crusty bread for soaking.

Spicy Instant Pot Beef Stew

Add 1 diced jalapeño with the onion and 1 teaspoon of smoked paprika with the thyme. The heat builds gently through the pressure cycle and leaves a warm finish that does not overpower the beef. Top with sour cream to balance the spice.

Low Carb Instant Pot Beef Stew

Replace potatoes with 2 cups of chopped turnips and 1 cup of radishes. Both hold their texture under pressure and absorb the broth flavor completely. Skip the cornstarch and use 1 tablespoon of xanthan gum instead to thicken without carbs.

Instant Pot Beef Stew with Barley

Add 1/2 cup of pearl barley with the broth and cook on High Pressure for 25 minutes as written. The barley absorbs broth and swells into tender, nutty pearls. Add 1 extra cup of beef broth to account for the barley absorbing liquid during pressure cooking.

Tips for the Best Instant Pot Beef Stew

• I always pat the beef dry before searing — wet meat steams instead of browning and the crust never forms properly.
• Never skip the natural pressure release. A quick release makes the beef seize up and turn tough instead of tender.
• Cut potatoes and carrots into uniform pieces so they cook evenly. Too small and they dissolve into mush — I cut mine into 1-inch chunks.
• Deglaze thoroughly after searing. Any stuck bits left on the bottom will trigger the Burn notice before the stew reaches pressure.
• Start with half the cornstarch slurry and add the rest gradually — stew thickens more as it cools in the bowl.
• Leftovers taste better the next day. The broth absorbs into the beef and potatoes overnight and the flavor gets even richer.

Make Ahead & Storage

This instant pot beef stew keeps in the fridge for up to 5 days in an airtight container. The broth thickens significantly overnight as the potatoes release more starch. Reheat in a saucepan over medium heat with a splash of beef broth, stirring until the stew loosens back to serving consistency.

To freeze, cool the stew completely then portion into freezer-safe containers or zip bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. The potatoes soften slightly after freezing — if texture matters, freeze the stew without potatoes and add fresh cooked potatoes when reheating.

Common Questions

What cut of beef is best for instant pot beef stew?

Chuck roast is the best cut for instant pot beef stew. It has the right fat-to-muscle ratio and enough collagen to turn silky under pressure in 25 minutes. Stew meat sold pre-cut at the grocery store is almost always chuck and works perfectly.

Do I have to sear the beef before pressure cooking?

No, but I always do. Searing adds a caramelized crust that builds the base of the broth flavor. Without it, the stew is edible but the broth tastes one-dimensional. It only takes 8 minutes and makes a noticeable difference in depth of flavor.

Why is my instant pot beef stew watery?

The cornstarch slurry is the fix. Make sure to add it after pressure cooking while the pot is on Saute mode. Stir constantly for 2 to 3 minutes — it needs active heat to activate. Add more slurry in small increments until you reach the thickness you prefer.

How long does instant pot beef stew take from start to finish?

About 60 minutes total. Prep takes 15 minutes. Searing and sauteing takes about 12 minutes. The pot takes 10 to 12 minutes to come to pressure, then cooks for 25 minutes. Natural release takes 10 minutes, and thickening on Saute mode takes 3 minutes.

Can I put frozen beef in the instant pot for stew?

You can, but I do not recommend it. Frozen beef skips the sear and the stew loses the fond layer that makes the broth rich. If using frozen beef, increase pressure cooking time to 35 minutes and add 10 minutes of natural release.

This instant pot beef stew gives you slow-cooked depth in a fraction of the time. Save this recipe and tap the link for the full step-by-step guide at MillennialHawk.com.