This Instant Pot Beef Stew recipe is the perfect weeknight dinner, packed with tender chunks of beef, hearty carrots, and creamy potatoes in a rich and savory broth. It’s a one-pot meal that’s quick, easy, and tastes like it’s been simmering all day long. Thanks to the Instant Pot, you can have a comforting bowl of stew ready in no time, without the long cooking hours!
Why You’ll Love This Recipe
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Quick & Easy: Ready in under an hour, this stew is perfect for busy days when you still want a hearty, comforting meal.
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One-Pot Meal: Everything is cooked in the Instant Pot, making cleanup a breeze.
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Tender Beef: The pressure cooker ensures the beef becomes incredibly tender, just like a slow-simmered stew.
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Packed with Flavor: The combination of beef broth, Worcestershire sauce, tomato paste, and fresh herbs makes for a deep, savory flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil
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1 ½ lbs stew meat (cut into 1-inch pieces)
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½ teaspoon salt
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½ teaspoon black pepper
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2 lbs potatoes (peeled and cut into 1-inch pieces)
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8 medium carrots (peeled and cut into 1-inch pieces)
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1 medium onion (diced)
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2 cloves garlic (minced)
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4 cups beef broth
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¼ cup Worcestershire sauce
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3 tablespoons tomato paste
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1 teaspoon chopped fresh rosemary
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1 teaspoon fresh thyme leaves
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2 bay leaves
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3 tablespoons cornstarch (or tapioca starch or arrowroot)
Directions
1. Brown the Meat
Place the olive oil in the Instant Pot and press the SAUTE button. Toss the stew meat with salt and pepper and brown the meat on all sides, about 5-7 minutes.
2. Deglaze the Pot
Add 1 cup of beef broth to the pot. Use a wooden spoon or heat-safe spatula to scrape up any brown bits from the bottom of the pot (this adds flavor!). Stir in the remaining beef broth and tomato paste. Press CANCEL to stop the SAUTE function.
3. Add Ingredients
Add the remaining ingredients: carrots, potatoes, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir everything together.
4. Pressure Cook
Place the lid on the Instant Pot, making sure the vent is set to SEALED. Press the MANUAL button and set the timer for 35 minutes at HIGH PRESSURE.
5. Release Pressure
Once the cooking time is up, allow the Instant Pot to naturally release pressure for 15 minutes. After that, turn the valve to VENTING to release any remaining pressure.
6. Thicken the Stew
Open the lid and remove 1 cup of liquid from the stew. Let it cool slightly, then whisk the cornstarch into the liquid until smooth. Pour this back into the stew and stir to thicken.
7. Serve
Once the stew has thickened, it’s ready to serve! Enjoy your Instant Pot Beef Stew as a hearty meal on its own or with some crusty bread.
Notes
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Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days.
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Freezing: To freeze, let the stew cool completely, then store in a freezer-safe container for up to 3 months. If freezing, omit the cornstarch until you reheat the stew, as it can cause the liquid to separate.
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Adjusting Thickness: If the stew isn’t thick enough for your liking, simply add a little more cornstarch slurry (mix 1-2 tablespoons of cornstarch with a little cold water) and stir it into the stew.
Nutrition
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Calories: 392 kcal
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Carbohydrates: 42g
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Protein: 31g
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Fat: 11g
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Saturated Fat: 3g
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Polyunsaturated Fat: 1g
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Monounsaturated Fat: 6g
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Cholesterol: 70mg
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Sodium: 982mg
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Potassium: 1486mg
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Fiber: 6g
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Sugar: 7g
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Vitamin A: 13,732 IU
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Vitamin C: 39mg
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Calcium: 88mg
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Iron: 4mg
Conclusion
This Instant Pot Beef Stew is a quick and hearty meal that’s perfect for chilly nights or meal prepping for the week. With tender beef, flavorful broth, and hearty vegetables, it’s a one-pot wonder that’s sure to satisfy everyone at the dinner table. Enjoy!
Print
Instant Pot Beef Stew
- Total Time: 1 hour
- Yield: 6 servings
Description
This Instant Pot Beef Stew is a comforting, savory meal ready in under an hour. With tender beef, carrots, potatoes, and a rich broth, it’s a one-pot meal perfect for busy nights or meal prepping.
Ingredients
2 tbsp olive oil
1 ½ lbs stew meat (cut into 1-inch pieces)
½ tsp salt
½ tsp black pepper
2 lbs potatoes (peeled and cut into 1-inch pieces)
8 medium carrots (peeled and cut into 1-inch pieces)
1 medium onion (diced)
2 cloves garlic (minced)
4 cups beef broth
¼ cup Worcestershire sauce
3 tbsp tomato paste
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
2 bay leaves
3 tbsp cornstarch (or tapioca starch or arrowroot)
Instructions
- Brown the Meat – Set Instant Pot to SAUTE. Add olive oil and brown stew meat on all sides for 5–7 minutes.
- Deglaze – Add 1 cup beef broth, scraping up any brown bits from the pot. Stir in remaining broth and tomato paste, then press CANCEL.
- Add Ingredients – Add carrots, potatoes, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir well.
- Pressure Cook – Seal lid, set vent to SEALED, press MANUAL, and cook on HIGH PRESSURE for 35 minutes.
- Release Pressure – Allow natural pressure release for 15 minutes, then carefully turn vent to VENTING.
- Thicken the Stew – Whisk cornstarch into 1 cup of liquid removed from stew, then stir into the pot to thicken.
- Serve – Serve hot with crusty bread, or as a hearty meal on its own.
Notes
- Storing Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze cooled stew for up to 3 months (omit cornstarch if freezing).
- Adjusting Thickness: Add more cornstarch slurry (mix cornstarch with cold water) for desired thickness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus 15 minutes natural release)
- Category: b
