Instant Pot Beef Stew

Instant Pot Beef Stew is such a comforting dish on a cold day. This easy pressure cooker recipe is full of tender meat, carrots, potatoes, sweet potatoes & celery.

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To me, nothing screams comfort more than a big pot of soup or stew. My mom used to make a big batch of homemade beef stew for us on the weekends as soon as the weather got cooler.

It was the ultimate cold weather food and we’d always go for seconds and thirds throughout the day.

Classic beef stew is still one of my favorite lazy Sunday meals I make for my own family now and they love it just as much as we did.

THREE AMAZING BEEF STEW RECIPES TO TRY

If you’re a fan of beef stew, we’ve got 3 delicious versions on our site:

1. This classic homemade beef stew made on the stove
2. A slow cooker beef stew
3. Irish Beef Stew

And now that I have an Instant Pot, I could not wait to try making my some classics like oatmeal, rice, pasta, chicken, hard boiled eggs, soup and of course, this Instant Pot Beef Stew in it.

The great thing about soups and stews is that you can customize them by adding whatever vegetables you prefer or have on hand.

WHAT INGREDIENTS DO I NEED TO MAKE INSTANT POT BEEF STEW?

• beef chuck roast
• salt & pepper
• onion powder
• Italian seasoning
• flour
• onion
• garlic
• tomato paste
• balsamic vinegar
• Yukon potatoes / sweet potatoes
• carrots
• celery
• Worcestershire sauce
• bay leaf
• beef broth
• star anise (optional and definitely not traditional but adds SO much flavor)
• water

HOW TO MAKE THE BEST INSTANT POT BEEF STEW

1. Start off by combining flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add meat and shake until well coated.
2. BROWNING THE MEAT:(FEEL FREE TO SKIP THIS STEP IN A PINCH BUT HIGHLY RECOMMENDED SINCE IT ADDS THAT EXTRA LAYER OF FLAVOR) –  Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot – you may have to work in batches). Transfer browned meat onto a large plate.
3. Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
4. Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water – only as much as needed.
5. Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard bay leaf and star anise if used). Serve hot with fresh parsley.

6. Make a slurry by whisking 3 tablespoons of cool water with 2-3 tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

TIPS FOR MAKING THE BEST BEEF STEW

1. What type of meat do I use for instant pot beef stew? We prefer using beef chuck since I find it produces the most tender beef but if you are in a pinch, you can use beef stew meat
2. What is the best pressure cooker for making beef stew? Be sure to use at least a 6 quart Instant Pot pressure cooker for this recipe.
3. Can I skip browning the meat before? While you can skip this step, I would definitely brown the beef in the Instant Pot prior to adding the other ingredients. It’s an extra, more involved step but completely worth it for that caramelized and hearty depth and extra layer of flavor you get. On those days you are pressed for time, you are totally free to skip the browning if you’d prefer an easy dump and go recipe.
4. What vegetables do you use in beef stew? Be sure to use a combination of aromatics like onions and garlic plus vegetables. I used carrots, celery potatoes and a sweet potato. Feel free to leave that out if you’re not a sweet potato fan and you can also add some green peas or cauliflower if you like.
5. What other key ingredients do I need to make the best beef stew? Add some tomato paste, Worcestershire sauce, balsamic vinegar and a star anise for a punch of flavor. If you can’t find a star anise or are not a fan, feel free to leave it out.

HOW TO USE YOUR INSTANT POT TO MEAL PREP BEEF STEW AHEAD OF TIME

• Chop the carrots and celery the day before and add them to a zip-top freezer bag in the fridge
• Peel and chop the potatoes and onions and store them in a zip-top freezer bag in the freezer. This prevents the potatoes from changing color and the onions from spreading odors in the fridge.
• Cut the beef into chunks and place in zip-top freezer bags. Store in the fridge.

This Instant Pot Beef Stew recipe makes a big batch with enough for lots of leftovers. In fact, I think I love the flavors even more the next day. All those thick rich and deep flavors get a chance to build even more overnight.

So delicious and the perfect meal for busy weeknights or a cozy Sunday dinner.

Watch the video and see how easy this stovetop version is to make.

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More Instant Pot recipes:

Instant Pot Pot Roast

One Pot Teriyaki Rice with Chicken

Instant Pot Recipe Index

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Slow Cooker Beef Stew – Video

Homemade Beef Stew (Stovetop)

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Instant Pot Beef Stew

Prep Time

20 mins

Cook Time

20 mins

Total Time

43 mins

 

Instant Pot Beef Stew (Homemade Pressure Cooker) makes for a super comforting dish on a cold winter day. This warm and hearty one-pot meal is full of tender meat with carrots, potatoes, sweet potatoes and celery. 

Course: Main Course

Cuisine: American

Keyword: beef stew made in crock pot, beef stew recipe for crock pot, best beef stew recipe, classic beef stew recipe, crock pot beef stew, easy beef stew recipe, easy crockpot stew, healthy crock pot recipe, homemade beef stew, how to make stew

Servings: 10 servings

Calories: 175 kcal

Author: Kelly

Ingredients

• 1 1/2 - 2 pounds beef chuck roast , trimmed and cut into 1 - 2 inch chunks (OR beef stew meat if you can't find chuck roast)
• 1 -2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 1/2 teaspoon Italian seasoning , divided
• 1/3 cup flour , use gluten free as needed or 2 tablespoons almond flour for keto
• cooking oil
• 1 medium onion , cut into large chunks
• 3-4 cloves garlic , minced
• 6 Tablespoons tomato paste
• 2 Tablespoons balsamic vinegar or red wine
• 4 medium Yukon potatoes , peeled and chopped into 1 inch chunks (sub with turnips (or large cauliflower florets for low carb / keto)
• 1 large sweet potato peeled and chopped into 1 inch chunks (sub with pumpkin for low carb / keto)
• 3 medium carrots , peeled and cut into thick slices (leave out for low carb / keto)
• 2 ribs celery chopped
• 1-2 teaspoons Worcestershire sauce
• 1 bay leaf
• 4-5 cups beef broth , homemade or low sodium
• water as needed to cover the vegetables
• 1-2 Tablespoons fresh chopped parsley for garnish
• 1/2 star anise , optional but adds SO much depth and flavor
• salt and pepper to taste

TO THICKEN STEW (OPTIONAL):

• Make a slurry with 2 tablespoons cornstarch or flour , use arrow root powder (or 2 teaspoons xanthan gum for low carb) + 3 tablespoons cool water
• Instant Pot , I have the 6 Quart DUO PLUS

Instructions

1. In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning. Add meat and shake until well coated.

2. Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot - you may have to work in batches). Transfer browned meat onto a large plate.

3. Place the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
4. Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaf, beef broth and (star anise if using). Stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.

5. Cover and seal the lid and set to 20 minutes with High Pressure on Manual mode. Allow the pressure cooker to release naturally for at least 15 minutes. Adjust seasonings with salt and pepper if necessary (discard bay leaf and star anise if used). Serve hot with fresh parsley.

TO THICKEN STEW (OPTIONAL):

1. Make a slurry by whisking 3 tablespoons of cool water with 2-3 tablespoons cornstarch or flour (all purpose, gluten free, arrow root starch or 2 teaspoons xanthan gum for low carb). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

Recipe Video

Nutrition Facts

Instant Pot Beef Stew

Amount Per Serving (1 serving)

Calories 175

% Daily Value*

Carbohydrates 22g7%

Fiber 4g16%

Sugar 3g3%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.