Recipe

Instant Pot Beef Stew

Comfort-food beef stew with fall-apart beef, tender potatoes, and a rich, savory gravy, done in the Instant Pot without babysitting a pot all afternoon.

By Matt Campbell

•

4.8

A rustic bowl of Instant Pot beef stew with tender beef chunks, carrots, potatoes, and glossy gravy on a wooden table with a spoon and napkin

Jump to Recipe

Beef stew is one of those meals that makes the whole house feel calmer. Like you could be behind on laundry, emails, and life in general, but if there is a pot of stew happening, you are still winning.

This Instant Pot version keeps everything I love about classic beef stew: browned beef, sweet carrots, cozy potatoes, and a gravy that clings to your spoon. The big difference is you get there on a weeknight without simmering for hours. We build flavor fast with a quick sear, a tomato paste moment, and a deglaze that scrapes up all the good stuff.

Beef chuck cubes, carrots, potatoes, onion, garlic, tomato paste, beef broth, Worcestershire, and herbs arranged on a bright kitchen counter

Why It Works

Real stew flavor, faster: Browning the beef and deglazing the pot gives you that long-simmered taste in a fraction of the time.
Tender beef without drying out: Pressure cooking turns chuck roast into spoon-tender bites, especially with a natural pressure release.
Thick, glossy gravy: A quick cornstarch slurry at the end lets you dial in the thickness, from brothy to spoon-coating.
One pot, low drama: Saute, pressure cook, thicken, done. Less cleanup, more couch time.

Pairs Well With

Storage Tips

Refrigerator: Cool stew down, then store in airtight containers for up to 4 days. The gravy will thicken as it chills. That is normal and honestly kind of great.

Freezer: Freeze for up to 3 months. For best texture, freeze without the potatoes if you are making it specifically to freeze, since potatoes can turn a bit grainy. If the potatoes are already in there, still freeze it. Just know they might be softer after reheating.

Reheat: Warm on the stovetop over medium-low, stirring occasionally and adding a splash of broth or water if needed. Microwave works too, just do it in short bursts and stir so the beef heats evenly.

Common Questions

What cut of beef is best for Instant Pot beef stew?

Chuck roast is the move. Look for well-marbled pieces labeled chuck roast, chuck steak, or stew meat cut from chuck. Lean cuts like sirloin tend to get dry and sad under pressure.

Do I have to brown the beef first?

You can skip it, but browning is where a lot of the stew’s deep flavor comes from. If you are short on time, do a quick brown on half the beef at least. Even a little sear helps.

Why is my stew not thick?

Pressure cooking does not reduce liquid like a long simmer. The fix is easy: use Saute after cooking and stir in a cornstarch slurry (cornstarch mixed with cold water). It thickens in about 1 to 2 minutes.

How long does the Instant Pot take to come to pressure?

For a full pot like this, plan on about 10 to 15 minutes to come to pressure before the 35-minute timer even starts. It is normal. Your Instant Pot is not broken, it is just warming up.

Can I use less broth?

Yes. 4 cups gives you plenty of gravy and keeps the pot happy. If you like a thicker, less brothy stew, start with 3 cups. After pressure cooking, you can always add a splash more broth while thickening if you want it looser.

Can I cook the potatoes the whole time?

Yes, with Yukon Gold or red potatoes cut into 1-inch chunks. They hold up well. If you use russets, they can break down more and thicken the stew, which is not a problem unless you want cleaner chunks.

What if I get a “Burn” notice?

It usually means something thick is stuck to the bottom. After browning, deglaze with broth and scrape until the bottom feels smooth. Also do not scrape the bottom after you add the potatoes. Just gently press them into the liquid and leave the base alone.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart Instant Pot or similar electric pressure cooker
Tongs (for browning beef)
Wooden spoon (for scraping up browned bits)
Cutting board and chef’s knife
Small bowl (for cornstarch slurry)
Measuring cups and spoons

I wanted a culinary degree when I was younger, but I ended up chasing reps instead of credits. Real kitchen time, real heat, real timing. Beef stew is one of those dishes that taught me patience and how to build flavor in layers. In a restaurant, you have time, stockpots, and a whole crew. At home, you have a Tuesday and maybe one clean spoon.

The Instant Pot is my weeknight compromise that still tastes like I cared. I brown the beef properly, I scrape the pot like it owes me money, and I let the pressure do the heavy lifting. Then I taste, adjust, and pretend I planned it all along.