This Instant Pot Beef Stew is loaded with tender chunks of beef, carrots and potatoes in a rich and savory broth.
It's easy to make in about an hour but it tastes like it's been simmering all day long!
Holy cow you guys ... This is one of the most amazing beef stews I've ever tasted! It's so rich and savory ... and the beef is SUPER tender.
Beef broth, Worcestershire sauce, tomato paste and fresh herbs like rosemary and thyme make this stew super hearty and incredibly savory.
This beef stew will quickly become your favorite Instant Pot soup. It's comfort food at it's best!
So gather those ingredients and let's make some soup!
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Instant Pot Beef Stew Ingredients
- Stew Meat - Chuck steak or round steak is inexpensive and great to use for stew meat. The supermarket sells these already cut up in packages of 1-1.5 lbs.
- Potatoes - Russet potatoes or Yukon Gold potatoes hold their shape and soak up all of that delicious broth!
- Carrots - Peel and cut the carrots into 1 inch pieces.
- Onions - Yellow onions or Spanish onions give the best flavor to the soup.
- Garlic - Fresh garlic is best but it can be substituted with 1 teaspoon garlic powder.
- Beef Broth - Store-bought beef broth can be purchased in regular or low-sodium. You can also opt for beef bouillon to make the beef broth.
- Worcestershire Sauce - This sauce adds saltiness to the stew and helps to enrich the flavor.
- Tomato Paste - Can be substituted with 1 small can of tomato sauce.
- Herbs - Fresh rosemary, fresh thyme and dried bay leaves give the stew a deep rich flavor. ½ teaspoon of dried rosemary and thyme can be substituted for fresh herbs.
- Corn Starch- Used as a thickening agent after the stew has finished cooking. Corn starch can be substituted with flour.
This recipe was made in a 6 Quart IP DUO.
How to Make Instant Pot Beef Stew
STEP 1: Press the SAUTE button on the Instant Pot and pour the olive oil into the liner. Season the stew meat with salt and pepper and brown the meat on all sides.
STEP 2: Pour a cup of the beef broth into the pot and use a heat-safe spatula or spoon to deglaze the bottom of the pot.
STEP 3: Add the remaining beef broth and tomato paste to the pot. Stir to dissolve the paste into the broth. Press the OFF button to discontinue the SAUTE function.
STEP 4: To the pot add the carrots, potatoes, onions, garlic, Worcestershire sauce and herbs. (DO NOT add the corn starch)
STEP 5: Lock the lid into place and position the vent in the SEALED position. Press the MANUAL button and set at High Pressure for 35 minutes. Once the timer goes off, let the pot naturally release for 15 minutes and then manually release the pressure by turning the valve to the VENTING position.
STEP 6: Take off the lid and remove about 1 cup of liquid from the pot. Stir the cornstarch into the liquid making sure there are no lumps.
STEP 7: Stir the cornstarch slurry into the stew to thicken.
Serve hot with a side of cheddar bay biscuits or sourdough bread!
Tips for Using the Instant Pot
- Always make sure that the plastic ring in the lid is securely in place to ensure a proper seal during cooking. These plastic rings wear out and need to be replaced if you're not getting a good seal.
- Clean the lid and plastic ring after each use.
- Never fill the Instant Pot over the max fill line.
- When releasing pressure from the pressure release valve, make sure your fingers are not over the valve so that you do not burn yourself with the steam.
How to store
Store leftovers covered in the fridge for up to 4 days. This soup taste even better the next day!
Reheat on the stovetop or in the microwave.
How to freeze
Freeze leftovers in a freezer-safe container for 4 to 6 months.
The cornstarch will cause the liquid to separate on thawing.
If you're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.
Other recipes you may like:
- Instant Pot Corn Chowder
- Instant Pot Cabbage Roll Stew
- Chicken Noodle Soup
- Homemade Tomato Soup
- Broccoli Cheddar Soup
Did you make this Instant Pot Beef Stew recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!
Instant Pot Beef Stew Recipe
Rate this recipe!
Equipment
- 6 Quart Instant Pot
Ingredients
- 3 tablespoons olive oil
- 1-1.5 lbs. stew meat (cut into 1 inch cubes)
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 lbs potatoes (peeled and cut into 1 inch pieces)
- 8 carrots (cut into 1 inch pieces)
- 1 onion (diced)
- 2 teaspoons minced garlic
- 4 cups beef broth
- 3 tablespoons tomato paste
- ¼ cup Worcestershire sauce
- 1 teaspoon fresh rosemary (chopped)
- 1 teaspoon fresh thyme leaves
- 2 dried bay leaves
- 3 tablespoons cornstarch
- fresh herbs for garnishing (thyme, chives, rosemary or parsley)
Instructions
- Brown the meat. Place the olive oil in the Instant Pot and push the SAUTE button. Toss the meat with the salt and pepper and brown the meat on all sides.
- Deglaze the pan. Add a cup of beef broth to the pot and use a large wooden spoon or heat-safe spatula to deglaze the bottom of the pan. Stir in the remaining beef broth and tomato paste. Press the CANCEL button to turn off SAUTE function.
- Add ingredients. Place the remainder of the ingredients, except the cornstarch, into the pot and give it a good stir.
- Pressure Cook. Place the lid on the pot and make sure the vent is in the SEALED position and press the MANUAL button. Adjust the time to 35 minutes at HIGH PRESSURE.
- Release pressure. After the 35 minutes is up, let the Instant Pot natural release for 15 minutes and then turn the valve to VENTING position to release any excess pressure.
- Thicken. Open the lid, remove 1 cup of liquid and let cool slightly. Whisk the cornstarch into the liquid until smooth and then pour it back into the pot. Stir to thicken.
Notes
- Store leftovers in an air-tight container, in the fridge for up to 4 days.
- Freeze leftover in a freezer-safe container for up to 3 months. The cornstarch will cause the liquid to separate on thawing. If you're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.
- Before placing lid on the pot, make sure the that the plastic ring is properly fit into place to ensure a good seal during cooking.
- Meat - Chuck steak or round steak
- Potatoes - Russet potatoes or Yukon Gold potatoes
- Onions - Yellow onions or Spanish onions
- Fresh garlic is best but it can be substituted with 1 teaspoon garlic powder.
- Tomato paste can be substituted with 1 small can of tomato sauce.
- ½ teaspoon of dried rosemary and thyme can be substituted for fresh herbs.
- Cornstarch can be substituted with flour.
- Either low-sodium or regular beef broth can be used.
Nutrition
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Ted says
While browining the meat it made a lot of juice. The meat didn’t really stick to the bottom. Do you drain that juice (like I did) or do you leave it. There was really nothing to deglaze!
Amy Duska says
I leave it 🙂
Kelly says
This stew is delicious....would've loved it more with the onion but hubby is a NO on onions. Does anyone know if you can use cheesecloth or something similar to put onion in for the flavor and remove so there is no evidence? crusty Rosemary Bread warm with butter is a favorite in our house with stew. Great step-by-step directions....this is a go-to recipe.
Teresa says
Best stew I ever made! First time in my Insta pot. I finished up some better than bouillon double strength instead of beef broth because I needed to. It made it delicious! Most probably is just as good with the beef broth. Whole family loved it!
Marcie says
Great stew! Love the step by step instructions!
Lisa says
This is the best stew I have had in a long time and so fast and easy to make. I made it the first time for my husband and myself and gave leftovers to my parents, they loved it. Making it again for my daughter and her family along with with sweet yellow cornbread.
Jackie says
Just curious if cooking the potatoes and carrots that long makes them mushy? TIA
Amy Duska says
No they don't get mushy at all!
Barbara says
This was delicious. I added a little fresh cilantro to it, because I love the flavoring. The meat was very tender, and it was a perfect as far as the amount of juices. I'm not crazy about soupy stew. I have made it a couple of times already. Its definitely a recipe I will keep on hand. Thank you!!
Victoria says
I made this recipe. It was super easy following these directions. I omitted the tomato paste since one of the guests did not like tomatoes. Everyone raved about it! Thanks for sharing the recipe.
Thanks!
Victoria
Trish says
Haven’t tried this yet, but as a new Insta Pot user I appreciate the explicit directions! Will be making this this weekend.
Amy Duska says
Hi Trish, this is a family favorite of ours. You will love it! 🙂
Robin says
This is the best beef stew I have ever had. Very easy recipe to follow. I added a can of tomato soup instead of the tomato paste . Thank you!
Amy says
Hi Robin thank you so much!
Fran says
This is the best instant recipe I've found for beef stew. Thank you for step by step instructions for the instapot, it really helps!
Amy says
Thanks Fran! 🙂
Mrs Major Hoff says
YUM! That just screams comfort food! I love cooking meat in the instant pot, it's so fork tender! Can't wait to try your version!
Amy says
I've made this three times this week! My kids can not get enough. So easy and it really does come out amazing!