Whip up a big batch of warm, comforting Instant Pot Beef Stew tonight. It’s quick and easy, thanks to the pressure cooker!
Dark, cold, drizzly late winter days cry out for big bowls of vegetable beef stew.
Instant Pot Beef Stew
Thanks to the pressure cooker, you can make Instant Pot Beef Stew in a small fraction of the time it would take you to make this on the stove or in a slow cooker / crock pot.
What You Need to Make This Beef Stew
This is a classic beef stew recipe, full of hearty vegetables and beef chuck. To make this Instant Pot Beef Stew recipe, you’ll need:
- boneless beef chuck
- salt & pepper
- olive oil
- russet potatoes
- yellow onion
- fresh or dried thyme leaves
- beef broth
- tomato paste
- Worcestershire sauce
- frozen peas
Most of these items you will likely already have in your pantry, refrigerator, and freezer.
How Do You Make Beef Stew in the Instant Pot?
Be sure to print out the FULL RECIPE in the recipe card at the bottom of this post!
Start by browning the beef in your pressure cooker on SAUTE mode. Remove the beef, then add the onions and garlic; sauté until soft. Next, you’ll add the tomato paste and thyme, and cook for about a minute. Then add the broth and Worcestershire sauce, and stir to combine.
IMPORTANT STEP! This is when you deglaze the pot and scrape up any brown bits at the bottom of the pan with a wooden spoon. Doing this will help you avoid the dreaded BURN notice that can happen when cooking meat in an Instant Pot.
Add carrots, potatoes, and beef to the pot. Sprinkle corn starch over the ingredients and gently stir, mixing in the cornstarch until it has dissolved.
Seal the lid on your Instant Pot and PRESSURE COOK (or Manual on some Instant Pot models) on High for 20 minutes. After coming up to pressure (this takes approximately 8-10 minutes), the display will start counting down. Once it reaches zero, allow for NATURAL RELEASE for 10 minutes and then carefully use tongs or an oven mitt to turn the knob to do QUICK RELEASE for the remaining time.
Once the valve pin is down completely, carefully unlock and open the lid. Stir in the peas and gently combine until the peas have thawed.
Stir and serve immediately. You can garnish with thyme sprigs or chopped parsley. Enjoy this delicious beef stew!
What Should I Serve With Beef Stew?
One of the things I love about this instant pot beef stew is that it can be a full meal in and of itself.
However, for larger family meals or if you’re feeding hearty appetites, consider serving these sides:
- a large green salad, to balance the heaviness of the dish
- buttermilk biscuits, to help soak up that yummy stew
What Wine Should I Serve with Beef Stew?
Hearty, rich, pressure cooker beef stew calls for a full-bodied red wine with medium to high acidity. Cabernet Sauvignon is a classic pairing for this dish. The fat and umami in the meat of beef stew balances out the high tannins of Cabernet Sauvignon.
For a bit of a splurge, try 2015 St Supery Rutherford Cabernet Sauvignon from California ($89). Or try one of my favorite Pacific Northwest Cabernets, the 2014 Pepper Bridge Cabernet Sauvignon ($60) or the 2017 Browne Family Vineyards Cabernet Sauvignon ($29).
More Instant Pot Dinner Recipes
- Instant Pot Lentil Soup (Vegan)
- Instant Pot Cashew Chicken
- Instant Pot Tuscan Chicken Pasta (Dairy-Free)
- Healthy 30-Minute Instant Pot Moroccan Chicken
- Instant Pot BBQ Ribs with Homemade BBQ Sauce
Instant Pot Beef Stew Recipe
Instant Pot Beef Stew
- 1 – 1 1/2 lbs boneless beef chuck, cut into 2" pieces
- salt & pepper
- 2 tbsp olive oil
- 2 large carrots, peeled and chopped into 2" pieces
- 2 medium russet potatoes, peeled and chopped into 2" pieces
- 1/2 cup diced yellow onion
- garlic cloves, minced
- 1 – 2 tsp thyme leaves
- 1 – 1/2 cups beef broth
- 1 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp cornstarch
- 3/4 cup frozen peas
- optional: additional thyme sprigs and/or chopped parsley for garnish
- Season all sides of the beef with salt and pepper.
- Press SAUTE button on the Instant Pot. Add olive oil and allow it to heat up for about a minute. Add the seasoned beef and stir occasionally, browning the beef on all sides.
- Using tongs, remove transfer beef from the instant pot to a plate. Set aside.
- Add the onion and garlic to the Instant Pot and saute until they're just about softened, stirring constantly, which takes approximately 2-3 minutes.
- Add the tomato paste and thyme and cook for about 1 minute, stirring constantly, until the tomato paste darkens slightly in color. Add beef broth and Worcestershire sauce and stir to combine, scraping up any browned bits.
- Add carrots, potatoes, and beef to the pot. Sprinkle cornstarch over the ingredients and gently stir, mixing in the cornstarch until it has dissolved.
- Seal the lid and cook on HIGH pressure for 20 minutes. After coming up to pressure (this takes approximately 8-10 minutes), the display will start counting down. Once it reaches zero, allow for NATURAL RELEASE for 10 minutes and then carefully use tongs or an oven mitt to turn the knob to do QUICK RELEASE for the remaining time.
- Once the valve pin is down completely, carefully unlock and open the lid. Stir in the peas and gently combine until the peas have thawed. Stir and serve immediately, garnishing with thyme sprigs or chopped parsley.