This Instant Pot Beef Stew recipe is simple to make and ready in a fraction of the time compared with traditional methods. With basic pantry ingredients, it yields a hearty stew of tender beef, well-seasoned vegetables, and a rich, thick gravy—perfect comfort food on a crisp, chilly evening.
When the weather cools and leaves shift to shades of red and gold, soups and stews are the obvious choice. This Instant Pot Beef Stew often appears early in our seasonal meal plan. It’s loaded with tender beef chunks, carrots, baby potatoes, and a savory beef gravy that builds deep flavor without long simmering.
The best part is how easy it is: layer the ingredients in your Instant Pot, set it to pressure cook, and walk away. In about an hour you’ll have a comforting, homemade meal that tastes like it simmered for hours.
Reasons to Love This Recipe:
- Ultimate comfort food. Warm, hearty, and aromatic—ideal for cold evenings.
- Fast and easy. The Instant Pot collapses long cooking times while preserving deep flavor. (Slow cooker and Dutch oven options are included below.)
- No browning required. This set-and-forget method skips browning if you’re short on time—though browning the meat will boost the flavor.
- Better as leftovers. Like most stews, the flavors deepen overnight making excellent leftovers.
Ingredients
- Stew meat: Prepared stewing beef cut into chunks, or a chuck roast trimmed and cut into 1 ½” cubes.
- Beef broth: Use low-sodium beef stock so you can control seasoning.
- Ketchup: A surprising but effective flavor booster—use in place of or alongside tomato sauce.
- Potatoes: Baby Yukon Gold or baby red potatoes hold up well under pressure. If using larger potatoes, chop them into even pieces.
- Aromatic vegetables: Onion, celery, carrots and garlic, cut into 1–1½” pieces so they keep their shape during pressure cooking.
- Worcestershire sauce: Adds savory depth and tang.
- Seasonings: Salt, black pepper and dry mustard powder. Adjust to taste or add your favorite herbs.
- Cornstarch: For finishing the stew and achieving a glossy, thick gravy. Arrowroot works as a substitute.
- Peas (optional): Stir in frozen peas at the end so they heat through without becoming mushy.
Equipment
- Instant Pot: A 6- or 8-quart electric pressure cooker works well for this recipe.
How to Make Beef Stew in an Instant Pot
Step one: Pour the beef broth into the bottom of the Instant Pot and add the chopped onion, celery, and carrots.
Step two: Spread the beef in an even layer on top of the vegetables.
Top tip: If you have time, use the sauté function to brown the beef cubes in a little oil before continuing. Remove the beef, add beef broth and scrape the bottom to deglaze, then add the vegetables and proceed.
Step three: In a small bowl whisk together ketchup, minced garlic, dry mustard powder, Worcestershire sauce, salt and pepper.
Step four: Pour the sauce over the beef evenly.
Setting the Instant Pot
Step five: Add the baby potatoes on top, seal the lid and set the valve to “sealing”. Cook on high pressure for 35 minutes, then allow a 30-minute natural pressure release before flipping the valve to venting for a quick release.
Step six: Mix 2 tablespoons cornstarch with 2 tablespoons cold water and whisk until smooth. Stir this slurry into the stew.
Set the Instant Pot to sauté, add the peas if using, and simmer until the gravy thickens, about 5 minutes.
Storing and Freezing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool the stew to room temperature, transfer to freezer-safe containers or bags, label, and freeze for up to 2 months. Thaw before reheating or microwave in 60-second intervals until hot.
Slow Cooker Instructions
- Place the vegetables and beef broth in the bottom of the slow cooker.
- Layer the beef cubes evenly over the vegetables.
- Whisk together ketchup, garlic, dry mustard, Worcestershire, salt and pepper, then pour over the beef.
- Add the potatoes, cover and cook on low for 6–8 hours or high for 4–6 hours.
- Stir in the cornstarch slurry and peas, then cook another 20–30 minutes until thickened.
- Serve warm.
Dutch Oven Method
- Preheat the oven to 325ºF (163ºC).
- Layer all ingredients in a Dutch oven, cover, and bake for about 4 hours, stirring occasionally.
- If the stew begins to look dry, add small amounts of water until the liquid is sufficient.
- When finished, stir in the cornstarch slurry and peas, then warm on the stovetop over low heat until thickened.
Expert Tips
- Large cuts: Keep vegetable pieces fairly large so they withstand pressure cooking.
- Browning: Brown the beef in sauté mode for extra flavor, then deglaze with a little broth before continuing.
- Thickening: A cornstarch slurry thickens the sauce quickly and keeps the dish gluten-free.
- Natural release: A 30-minute natural pressure release helps meat relax and stay tender; finish with a quick release.
Recipe FAQ’s
Yes. If starting with frozen beef, place the beef and broth in the Instant Pot and cook for an initial period (for example 25 minutes), then release pressure, break the meat apart, add the remaining ingredients, and continue with the recipe so everything finishes cooking evenly.
Yes. Sweet potatoes will change the flavor profile but work well. Cut them into large, even chunks (about 2″) so they hold up during cooking.
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Instant Pot Beef Stew
Equipment
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Instant Pot
Ingredients
- 1 cup beef broth low sodium
- ½ medium onion coarsely sliced
- 3 stalks celery chopped into 1 ½” pieces
- 4 medium carrots peeled and chopped into 1″ pieces
- 2 ½ pounds beef cubes or chuck roast, cut into 1 ½” pieces
- 1 ½ pounds baby potatoes yellow-fleshed
- 1 cup frozen peas (optional)
Sauce
- ½ cup ketchup or tomato sauce
- 3 cloves garlic minced
- 1 teaspoon dry mustard powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For Thickening
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
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Pour 1 cup low-sodium beef broth into the Instant Pot insert.
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Add the veggies. Chop and add the celery, carrots, and onion to the pot with the broth.
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The beef. Spread the vegetables evenly, then place beef cubes on top.
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Make the sauce. Whisk ketchup, garlic, dry mustard, Worcestershire, salt and pepper together.
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Add the sauce and potatoes. Pour the sauce over the beef and add whole baby potatoes on top.
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Cook. Seal the lid, set valve to sealing, and cook on pressure cook (or stew) for 35 minutes.
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Release the pressure. Allow a 30-minute natural pressure release, then carefully flip the valve to venting to release any remaining pressure.
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When the pin drops, open the lid away from your face.
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Add the cornstarch. Whisk cornstarch with cold water to form a slurry, stir it into the stew to thicken.
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Fold in 1 cup frozen peas, if using.
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Thicken. Set to sauté and simmer, stirring, until the gravy thickens, about 5 minutes.
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Serve. Turn off the Instant Pot and ladle stew into bowls. Let cool briefly before serving.
Notes
Browning the meat: Sautéing the beef first adds flavor. Brown in the pot with oil, remove, deglaze with broth, then continue with the recipe.
Dutch oven method: Preheat oven to 325ºF (163ºC), place ingredients in a 6-quart Dutch oven, cover and cook for about 4 hours, adding small amounts of water if needed.
Slow cooker: Cook on low 6–8 hours or high 4–6 hours.
Nutrition
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Carbohydrates: 38g
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Protein: 47g
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Fat: 10g
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