Recipe

Instant Pot Beef Stew

A classic, thick beef stew with tender beef, potatoes, and carrots in a rich gravy, done in the Instant Pot with low drama and high comfort.

By Matt Campbell

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4.8

A bowl of hearty Instant Pot beef stew with tender beef chunks, carrots, and potatoes in a rich brown gravy on a wooden table with a spoon nearby, warm natural kitchen lighting

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Beef stew is the kind of meal that makes your whole kitchen smell like you have your life together. Even if you are currently wearing mismatched socks and eating a pickle while you chop onions. This Instant Pot version gives you the same cozy, slow-simmer vibe, but on a weeknight timeline.

We are going for tender beef, soft potatoes that still hold their shape, and a gravy that actually clings to the spoon. The little cheat code here is building flavor fast: brown the beef, wake up the tomato paste, then let pressure do the heavy lifting. You will taste the difference.

Time note: the pressure cook is 35 minutes, but the pot also needs time to come to pressure (usually 10 to 15 minutes), plus a 10 minute natural release. Total time is still about an hour, but the active cooking part is much shorter.

Raw stew meat, Yukon Gold potatoes, carrots, onion, garlic, beef broth, tomato paste, flour, Worcestershire sauce, and herbs arranged on a bright kitchen counter

Why It Works

Real stew texture: A glossy, thickened gravy thanks to a simple slurry added after pressure cooking.
Deep flavor in less time: Searing the beef and toasting tomato paste builds that long-cooked taste without the long cook.
Tender beef that stays chunky: Using chuck and cutting it to a consistent size helps it get fork-tender without shredding.
Vegetables that are not mush: Cut size matters. Stick to 1 1/2-inch chunks and thick coins so the potatoes and carrots come out tender, not collapse-y.

Pairs Well With

Storage Tips

Refrigerator: Cool stew completely, then store in an airtight container for up to 4 days. The gravy thickens as it sits, which is honestly a win.

Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm on the stove over medium-low, stirring occasionally. Add a splash of broth or water if it has thickened too much. Microwave works too, just stir halfway through so the potatoes heat evenly.

A glass meal prep container filled with leftover beef stew with visible beef chunks, carrots, and potatoes, sitting on a kitchen counter with the lid nearby

Common Questions

Do I have to brown the beef first?

You do not have to, but you will want to. Browning adds that roasty depth that makes stew taste like it simmered all day. If you are truly in a rush, you can skip it and still get a solid stew, but the flavor will be milder.

Why is my stew watery?

Two common reasons: not enough simmer time after pressure cooking, or you skipped thickening. The fix is easy: simmer on Sauté for 5 to 10 minutes, then add your thickener and stir until glossy.

Can I use cornstarch instead of flour?

Yes, and it is the easiest no-clump option. Use 2 tablespoons cornstarch mixed with 2 tablespoons cold water, then stir it into the simmering stew a little at a time until it thickens. Cornstarch thickens faster and a bit shinier than flour.

What cut of beef is best for Instant Pot stew?

Beef chuck is the move. It has enough fat and connective tissue to turn tender under pressure. Round can be lean and a little dry, and stew meat packages are hit-or-miss depending on what the store trimmed that day.

Can I cook it longer for more tender beef?

Yes. If the beef is not fork-tender after the first cook, lock the lid back on and pressure cook for 5 more minutes, then quick release. Chuck can vary. Very large cubes may need another 5 minutes after that.

How do I avoid the Burn warning?

Three things: (1) Brown in batches so the pot does not overcrowd, (2) deglaze like you mean it until the bottom is totally smooth, and (3) do not add flour or cornstarch before pressure cooking. Save thickening for the end.

Can I add peas or green beans?

Absolutely, but add them at the end on Sauté. Frozen peas need 2 minutes. Green beans need 5 to 7 minutes depending on thickness.

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)
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or silicone spatula (for scraping up browned bits)
Small bowl or jar (for slurry)
Ladle (optional, but very satisfying)

I love beef stew because it is basically permission to be a little imperfect. The carrot pieces do not need to be identical, the potatoes can be a little rustic, and somehow it still comes together like a warm blanket you can eat. The Instant Pot is my weeknight compromise: I still get the deep, savory payoff, but I do not have to babysit a pot for hours. Also, if you catch me hovering over the cooker the second it beeps, yes, I am doing the impatient little hop. No shame.