Easy Instant Pot Beef Stew Recipe

This easy instant pot beef stew is hearty, flavorful, and ready in a fraction of the time it takes to make traditional beef stew. Perfect for a cozy weeknight dinner, all made in one pot, with tender beef, hearty vegetables, and a rich, savory broth.

Easy Instant Pot Beef Stew Recipe

• Quick prep and mostly hands-off cooking with the Instant Pot makes this beef stew weeknight-friendly.
• Loaded with tender beef, hearty vegetables, and rich flavors that taste like it simmered all day.

Ingredients for Instant Pot Beef Stew

• Olive Oil: Helps sear the beef and create a flavorful base. Canola or vegetable oil also work.
• All-Purpose Flour: Coats the beef, giving it a light crust and helping thicken the stew.
• Spices: Garlic powder and celery salt are my favorite spices to add tons of flavor to the beef in just seconds!
• Beef Chuck Roast: Becomes tender and flavorful under pressure cooking. Stew meat or round roast can also be used.
• Butter: Adds richness to the broth. Substitute with olive oil or ghee if needed.
• Yellow Onion: Adds sweetness and flavor to the stew. White onion works too.
• Celery: Gives the stew texture and a mild savory flavor.
• Garlic: Fresh garlic provides a punch of flavor that balances the richness of the beef.
• Tomato Paste: Adds depth and a touch of acidity to the stew base. A tube of tomato paste will stay fresh in the fridge all month!
• Dried Thyme: Brings an earthy, herbal note. Fresh thyme can also be used.
• Worcestershire Sauce: Deepens the savory flavor with a bit of tang. Substitute with soy sauce if needed.
• Balsamic Vinegar: Adds a subtle sweetness and acidity to balance the flavors.
• Carrots: Add natural sweetness and heartiness.
• Yellow Potatoes: Hold their shape well during cooking and are super creamy. Russet or red potatoes are also good options.
• Beef Stock: Forms the rich base of the stew. Beef broth also works.
• Bay Leaves: Infuse the stew with a subtle herby flavor.
• Cornstarch + Cold Water: Creates a slurry to thicken the stew at the end.
• Frozen Peas: Stirred in at the end for color and freshness.

How to Make Instant Pot Beef Stew

Season and dredge the beef. Turn the Instant Pot to Sauté mode. In a large bowl, mix flour, garlic powder, celery salt, and a couple pinches of salt and pepper. Coat the beef cubes in the flour mixture.

Sear the beef. Add olive oil to the pot. Working in batches, sear the beef on all sides until browned, adding more oil as needed. Remove and set aside.

Sauté the aromatics. Melt the butter in the pot, then add the onion and celery. Season with salt and pepper. Sauté for 5-6 minutes until softened. Stir in garlic, tomato paste, and thyme, cooking for 1 minute until fragrant.

Deglaze the pot. Pour in Worcestershire sauce and balsamic vinegar, scraping the bottom to release any browned bits.

Add remaining ingredients. Return beef to the pot along with carrots, potatoes, beef stock, and bay leaves. Stir well to combine.

Pressure cook. Seal the lid and set to High Pressure for 40 minutes. Once finished, allow a 10-minute natural release, then quick-release any remaining pressure.

Thicken the stew. Whisk cornstarch and cold water together in a small bowl. Set the Instant Pot to Sauté, stir in the slurry, and simmer for a few minutes until the stew thickens. Stir in frozen peas and cook for 1-2 minutes.

Serve and enjoy. Remove bay leaves, taste, and adjust seasoning. Serve hot with crusty French bread and butter.

Tips for Making Instant Pot Beef Stew

• For the best flavor, sear the beef in batches so it browns evenly without steaming.
• Don’t skip deglazing the pot. It prevents a “burn notice” and adds extra flavor.
• Cut vegetables into uniform pieces so they cook evenly.
• Stir in the peas at the very end to keep them bright and fresh.
• If you prefer a more brothy stew, skip the cornstarch.

Make-Ahead Instructions

• You can prep all the ingredients ahead of time and store them in the fridge for up to 24 hours.
• When ready to cook, simply follow the steps as written.
• The stew can also be cooked entirely in advance, stored in the fridge for up to 4 days, and reheated when ready to serve.

Storing Leftovers

• Store cooled beef stew in an airtight container in the fridge for up to 4 days.
• The flavors will continue to develop, making it even more delicious the next day.

Freezing Instant Pot Beef Stew

• Freeze cooled stew in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
• Thaw overnight in the fridge before reheating.

Reheating Instant Pot Beef Stew

• Add a splash of stock to loosen up the stew, as it will thicken as it cools.
• Reheat on the stovetop over medium heat, stirring occasionally until heated through.
• You can also reheat individual portions in the microwave in 30-60 second intervals, stirring between each interval.
• Season to taste with salt and pepper for serving.

Serving Suggestions

• the best easy garlic bread
• cornbread casserole
• Caprese garlic bread
• simple house salad
• fresh baked biscuits

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