Reasons to Love This Instant Pot Beef Stew Recipe:

1. The Ultimate Comfort Food: There’s something inherently satisfying about a warm, hearty, and aromatic stew on a chilly day. This recipe delivers big on that cozy feeling, making it perfect for family dinners or a comforting meal after a long day. Its rich flavors and tender textures create an enveloping warmth that’s hard to beat.
2. Incredibly Quick and Easy: Forget spending hours simmering a stew on the stovetop or waiting all day for a slow cooker. This Instant Pot method dramatically cuts down cooking time, making it accessible even on busy weeknights. You get the deep, slow-cooked flavor in a fraction of the time, without compromising on tenderness.
3. No Browning Needed (Optional Extra Step): While many traditional beef stew recipes insist on browning the meat first, this “set-and-forget” style Instant Pot recipe allows you to skip that extra step entirely if you’re short on time. The pressure cooking process tenderizes the beef beautifully, and the flavors still meld wonderfully. However, if you have an extra 10-15 minutes, browning can enhance the depth of flavor even further (and we’ve included instructions for that too!).
4. Epic Leftovers: Like many great stews and chili, this beef stew tastes even better the next day! The flavors have more time to meld and deepen, making it an excellent meal prep option. It reheats beautifully, providing delicious, ready-to-eat meals for days to come.

Essential Ingredients for Your Instant Pot Beef Stew

• Stew Meat: For the best results, you can either buy pre-cut stewing beef chunks, which are usually from tougher cuts like chuck, or purchase a chuck roast and cut it yourself into 1 ½-inch cubes. Chuck roast is ideal because it breaks down beautifully under pressure, becoming incredibly tender and flavorful.
• Beef Broth: A critical component for any Instant Pot recipe, as it provides the necessary liquid for pressure build-up and forms the base of your stew’s rich flavor. Opt for a low-sodium beef broth or stock to give you more control over the overall saltiness of your finished dish.
• Ketchup: This is our secret ingredient! While many recipes call for tomato paste or tomato sauce, ketchup offers a unique blend of sweet, tangy, and umami flavors that truly elevates the stew. It’s a classic “90s Mom secret weapon” that adds an irresistible depth and richness.
• Potatoes: I highly recommend using baby potatoes for this recipe, such as baby Yukon Golds or baby red potatoes. Their smaller size ensures they cook perfectly under high pressure without turning mushy, and they are the ideal bite-sized addition to your stew. If baby potatoes aren’t available, roughly chopped russet potatoes can be used as an alternative.
• Aromatic Vegetables: A classic mirepoix of celery, carrots, and onion forms the foundational flavor base, enhanced by fresh garlic. It’s crucial to cut these vegetables into larger pieces (about 1 to 1 ½-inch chunks) so they retain their texture and don’t disintegrate during the pressure cooking process.
• Worcestershire Sauce: This savory, tangy, and slightly sweet condiment is a powerhouse for adding umami and depth to any beef dish. Just a tablespoon can significantly enhance the overall flavor profile of your stew.
• Seasonings: A simple yet effective blend of salt, black pepper, and dry mustard powder is all you truly need to bring out the best in the beef and vegetables. Dry mustard adds a subtle tang and warmth that complements the beef beautifully. Feel free to incorporate other favorite seasonings like thyme, bay leaves, or rosemary if you desire.
• Cornstarch: This is used to thicken the stew at the end, creating that luxurious, clingy gravy we all love. For a gluten-free alternative, arrowroot powder works just as effectively.
• Peas (Optional): Fresh or frozen peas add a pop of color and a touch of sweetness to the stew. Stir them in after cooking; the residual heat from the stew will warm and cook them perfectly, even from frozen, keeping them vibrant and tender.

Essential Equipment

• Instant Pot: I find the Instant Pot Duo to be incredibly versatile and reliable, featuring all the essential settings (including a fantastic yogurt function) at an affordable price point. This recipe is suitable for both the 6-quart and 8-quart models, providing ample space for your hearty stew.

Step-by-Step: How to Make Beef Stew in an Instant Pot

Step one: Lay the Base. Begin by pouring the beef broth into the bottom of the Instant Pot inner pot. This liquid is essential for the Instant Pot to come to pressure. Then, add the coarsely chopped onion, celery, and carrots, spreading them out into an even layer over the broth.

Step two: Add the Beef. Carefully place the beef cubes on top of the layer of vegetables. Try to arrange them in a relatively even layer. This layering helps prevent a “BURN” notice, as the broth and vegetables provide a buffer between the meat and the heating element.

Step three: Prepare the Sauce. In a small separate bowl, combine the ketchup, minced garlic, dry mustard powder, Worcestershire sauce, salt, and black pepper. Whisk these ingredients thoroughly until they are well combined into a smooth, aromatic sauce. This ensures all the flavors are evenly distributed.

Step four: Add the Flavor Layer. Pour the prepared ketchup mixture evenly over the beef cubes in the Instant Pot. Do not stir it in at this stage, as layering helps prevent the “BURN” warning and allows the pressure to build correctly.

Setting Your Instant Pot for Perfection

Step five: Add Potatoes & Pressure Cook. Gently place the baby potatoes on top of the beef and sauce layers. Again, avoid stirring. Secure the lid on your Instant Pot, making sure it’s properly sealed. Rotate the steam release valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 35 minutes on high pressure. The Instant Pot will take some time to build pressure before the cooking countdown begins.

Once the 35-minute cooking cycle is complete and the Instant Pot beeps, it’s crucial to perform a 30-minute natural pressure release. This means you do nothing and allow the pressure to decrease gradually on its own. This slow release is vital for tenderizing the beef and preventing it from becoming tough. After 30 minutes, carefully flip the valve to “Venting” to release any remaining pressure quickly. Wait until the float valve drops completely before opening the lid.

Step six: Thicken and Finish. After carefully opening the lid, prepare your thickening agent. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until a smooth slurry forms. Add this cornstarch slurry into the hot stew in the Instant Pot, stirring well to ensure it’s fully incorporated.

Next, switch the Instant Pot to the “Saute” mode. Stir in the optional frozen peas. Allow the stew to gently simmer for about 5 minutes, stirring occasionally, until it reaches your desired thick and rich gravy consistency. The peas will warm through as the stew thickens. Once thickened, turn off the Instant Pot and ladle the hearty beef stew into bowls. Let it cool for 5-10 minutes before serving, as it will be very hot.

Storing and Freezing Your Beef Stew

This beef stew is fantastic for meal prepping! To store leftovers, simply transfer any cooled portions to an airtight container and refrigerate for up to 4 days. The flavors often deepen overnight, making it even more delicious the next day.

Freezing: Beef stew freezes exceptionally well, making it perfect for preparing in advance or saving for a quick future meal. Allow the stew to cool completely to room temperature before transferring it to freezer-safe containers, heavy-duty freezer bags (make sure to squeeze out excess air), or individual portions using Souper Cubes. Label clearly with the date and freeze for up to 2 months. For best results, thaw the frozen stew in the refrigerator overnight before reheating. You can reheat it gently on the stovetop over low heat, stirring occasionally, or in the microwave in 60-second intervals until thoroughly heated through.

Slow Cooker / Crock Pot Instructions

Prefer the slow and steady approach? This beef stew adapts beautifully to a slow cooker, delivering those deep, melded flavors with minimal effort.

1. Place the chopped vegetables (onion, celery, carrots) and beef broth in the bottom of your slow cooker.
2. Spread the beef cubes out evenly over the vegetables.
3. In a small bowl, combine the ketchup, minced garlic, dry mustard powder, Worcestershire sauce, salt, and pepper. Mix well.
4. Pour this sauce mixture over the beef, ensuring it’s distributed.
5. Finally, add the baby potatoes on top. Place the lid securely on the crock.
6. Cook on “low” for 6-8 hours, or on “high” for 4-6 hours, until the beef is fork-tender.
7. Once cooked, prepare a cornstarch slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry and the optional frozen peas into the stew.
8. Continue to cook for another 20-30 minutes, or until the stew has thickened to your desired consistency.
9. Serve hot and enjoy the rich, comforting flavors!

Traditional Dutch Oven Method

For those who love the classic slow-baked method, this recipe can also be made in a Dutch oven, yielding wonderfully tender results.

1. Preheat your oven to 325ºF (163ºC).
2. Layer all the ingredients (beef broth, vegetables, beef, sauce mixture, and potatoes) into a 6-quart Dutch oven, following the same layering order as the Instant Pot method.
3. Place the lid on the Dutch oven and cook in the preheated oven for approximately 4 hours. Stir the stew gently every hour to ensure even cooking and to check liquid levels.
4. If the gravy appears to be too dry at any point, add ¼ cup of water at a time, stirring until the liquid level looks adequate.
5. Once the cooking time is complete, carefully remove the Dutch oven from the oven. Prepare a cornstarch slurry (2 tablespoons cornstarch with 2 tablespoons cold water) and stir it into the stew, along with the optional frozen peas.
6. Place the Dutch oven on the stovetop over low heat for about 5 minutes, stirring continuously, until the stew has thickened beautifully.
7. Serve warm and enjoy this timeless comfort food.

Expert Tips for the Best Beef Stew

• Keep Vegetable Pieces Large: For vegetables that hold their shape and don’t turn to mush, ensure you cut carrots, celery, and onions into chunks of at least 1 to 1 ½ inches. This allows them to withstand the high-pressure cooking process without becoming overly soft.
• Brown for Enhanced Flavor: While this recipe is designed to be delicious without it, browning the beef cubes using the “Saute” function with a little olive oil before pressure cooking will add a fantastic layer of deep, rich flavor through the Maillard reaction. Don’t forget to deglaze the pot with some beef broth after browning to capture all those flavorful bits.
• Achieve Perfect Thickness with a Slurry: Using a cornstarch slurry (cornstarch mixed with cold water) at the end of the cooking process is the ideal way to thicken your stew. It ensures a smooth, lump-free gravy and also keeps the recipe naturally gluten-free. Always mix cornstarch with cold liquid before adding it to hot stew to prevent clumping.
• Prioritize Natural Pressure Release for Tenderness: Allowing the Instant Pot to perform a 30-minute natural pressure release is crucial for incredibly tender beef. This slow reduction in pressure prevents the meat fibers from seizing up, ensuring a melt-in-your-mouth texture. After 30 minutes, you can then do a quick pressure release for any remaining pressure.
• Don’t Overfill Your Instant Pot: Always adhere to the maximum fill line on your Instant Pot’s inner pot. Overfilling can be dangerous and prevent the appliance from coming to pressure correctly.
• Serving Suggestions: This hearty beef stew is fantastic on its own, but it’s even better served with crusty bread for dipping, a side of fluffy white rice, creamy mashed potatoes, or a simple green salad to cut through the richness.

Recipe Frequently Asked Questions

Instant Pot Beef Stew

This Instant Pot Beef Stew recipe is made with simple ingredients and ready in a fraction of the time of traditional methods, delivering tender beef and rich gravy.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Pressure Release Time: 30 minutes
• Total Time: 1 hour 20 minutes

• Servings: 6 servings
• Calories: 434 kcal
• Course: Main Course
• Cuisine: American, British
• Author: Dorothy Bigelow

Equipment

• Instant Pot (6 or 8-quart)

Ingredients

Main Ingredients:

• 1 cup beef broth (low sodium recommended)
• 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 preferred)
• 1 cup frozen peas (optional, for adding at the end)

For the Sauce:

• ½ cup ketchup (or tomato sauce for a milder flavor)
• 3 cloves garlic (minced)
• 1 teaspoon dry mustard powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon ground black pepper (freshly ground is best)

For Thickening:

• 2 tablespoons cornstarch (or arrowroot powder for gluten-free)
• 2 tablespoons cold water

Instructions

1. Prepare the Pot: Pour the beef broth into the insert of your 6 or 8-quart Instant Pot.
2. Layer Veggies: Chop the celery, carrots, and onion into large pieces and place them inside the Instant Pot with the broth, spreading them evenly.
   

   

3. Add Beef: Spread the vegetables into an even layer, then gently lay the beef cubes on top.
   

   

4. Make Sauce: In a small bowl, whisk together the ketchup, minced garlic, dry mustard powder, Worcestershire sauce, salt, and black pepper until well combined.
   

   

5. Add Sauce & Potatoes: Pour the ketchup mixture evenly over the beef. Then, add the whole baby potatoes on top. Do not stir.
   

   

6. Pressure Cook: Secure the lid on your Instant Pot and set the valve to “Sealing.” Select the “Stew” setting or “Pressure Cook” (Manual) and set the cooking time to 35 minutes on High Pressure.
7. Natural Release: Once the cooking time is up, allow the Instant Pot to do a 30-minute Natural Pressure Release (NPR). After 30 minutes, carefully flip the valve to “Venting” for a Quick Release of any remaining pressure.
8. Open Lid: Once all pressure has been released (the float valve will drop), carefully open the lid away from your face.
9. Thicken Stew: In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Stir this slurry into the beef stew in the Instant Pot until evenly distributed.
10. Add Peas: Sprinkle in the optional 1 cup of frozen peas and fold them into the stew.
11. Simmer to Thicken: Set the Instant Pot to the “Saute” function. Stir continuously until the stew thickens to your desired consistency, usually about 5 minutes.
    

    

12. Serve: Turn off the Instant Pot and ladle the hot beef stew into bowls. Allow to cool for 5-10 minutes before serving, as it will be very hot. Enjoy!

Notes

• Storing Leftovers: Transfer any cooled leftovers to an airtight container and store in the refrigerator for up to 4 days, or in the freezer for up to 2 months for longer preservation.
• Browning the Meat (Optional): For extra flavor, you can brown the beef cubes first using the “Saute” function in your Instant Pot with a bit of olive oil. Remove the beef, then deglaze the pot with a splash of beef broth, scraping up any browned bits before adding the remaining ingredients.
• Dutch Oven/Oven Method: Preheat oven to 325ºF (163ºC). Add all ingredients to a 6-quart Dutch oven. Cover and cook for 4 hours, stirring hourly. Add ¼ cup of water if gravy looks dry. Finish by adding cornstarch slurry and peas, then simmer on the stovetop for 5 minutes until thickened.
• Slow Cooker/Crock Pot: Cook all ingredients on “low” for 6-8 hours or on “high” for 4-6 hours until beef is tender. Stir in cornstarch slurry and peas, then cook for another 20-30 minutes until thickened.

Nutrition Information (per serving)

• Calories: 434 kcal
• Carbohydrates: 38g
• Protein: 47g
• Fat: 10g
• Saturated Fat: 3g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Cholesterol: 117mg
• Sodium: 913mg
• Potassium: 1488mg
• Fiber: 6g
• Sugar: 9g
• Vitamin A: 7177IU
• Vitamin C: 37mg
• Calcium: 92mg
• Iron: 6mg