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!
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. 1/2 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
- 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.
- 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.
- 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.
- To the pot add the carrots, potatoes, onions, garlic, Worcestershire sauce and herbs. (DO NOT add the corn starch)
- 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.
- 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.
- Stir the cornstarch slurry into the stew to thicken.
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.
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Instant Pot Beef Stew
- 6 Quart Instant Pot
- 3 tablespoons olive oil
- 1-1.5 lbs. stew meat cut into 1 inch cubes
- 1/2 teaspoon salt
- 1/4 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
- 1/4 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
- 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.
- Store leftovers in an air-tight container, in the fridge for up to 3 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.
- 1/2 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.