Instant Pot Beef Stew with Tender Chuck Roast and Vegetables

Beef stew is the kind of dinner that makes a whole evening feel warmer, and this Instant Pot Beef Stew delivers all of that comfort in a fraction of the time.

It pairs very tender chunks of beef with golden potatoes and sweet carrots in a rich, flavorful broth, and the pressure cooker builds deep, slow simmered flavor without keeping you in the kitchen all afternoon.

The result tastes like it simmered for hours. The beef turns out tender and juicy, the vegetables stay hearty, and the broth cooks up thick and savory. It is a quicker twist on classic comfort food, similar to Instant Pot pot roast but faster to cook, with a thick, brothy base wrapped around the meat and vegetables.

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With 25 minutes of prep, 35 minutes of pressure cooking and a short rest while the pressure releases, this one pot dinner makes 6 generous servings of 1.5 cups each. The whole family will love it, and you are going to love the easy cleanup.

This recipe is adapted from the original Instant Pot beef stew recipe, a true weeknight hero.

Once you taste how tender this beef stew gets in the pressure cooker, you are never going back to the stovetop version on a busy weeknight!

Why You’ll Love this Recipe

Here is why this recipe earns a permanent spot in your dinner rotation.

• The Instant Pot makes the beef unbelievably tender and flavorful in a fraction of the time that stovetop stewing takes. Pressure cooking does the heavy lifting while you relax.
• It is a comforting one pot meal that the whole family will love, with meat, potatoes and carrots all cooked together in one savory broth.
• The leftovers reheat wonderfully, or you can cool them down and freeze them for a ready made dinner on a night when cooking feels like too much.

Instant Pot Beef Stew Ingredients

The beef is the heart of this stew. Use a boneless beef chuck roast or pre cut beef stew meat, because both turn out beautifully in the pressure cooker.

Olive oil is for browning the beef in batches. Do not skip it, because that golden crust is where the deep, roasted flavor of the broth begins.

Yellow onion and fresh garlic add aromatic flavor to the pot. Salt and pepper season the meat, while Italian seasoning, dried thyme and one bay leaf give the stew its classic herby warmth.

For the cooking liquid, use unsalted or low sodium beef stock or broth so you can salt the stew to taste. If you only have regular salted broth on hand, reduce the added salt a little.

Tomato paste creates depth of flavor in the broth, giving it that rich, slow cooked color and taste.

Worcestershire sauce brings savory, umami richness. If you need a gluten free option, balsamic vinegar works as a substitute and still adds lovely tang.

Carrots add sweetness and color. Cut them into 1 inch pieces on the diagonal so the chunks are big enough to stay tender but not mushy.

Choose waxy potatoes such as yellow potatoes or Yukon golds, because they hold up well during pressure cooking. Small creamer or baby potatoes are more tender and may become too soft, and starchy potatoes like russets will fall apart.

Cornstarch thickens the stew after it cooks, whisked with water into a simple slurry and simmered until the broth turns silky.

Here is everything you need, with exact amounts.

• 2 pounds boneless beef chuck roast, or beef stew meat
• 2 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 3 cups unsalted beef stock, or low sodium beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 carrots, cut into 1 inch pieces on the diagonal
• 1 1/2 pounds Yukon gold potatoes, about 4 medium, cut into 1 1/2 inch pieces
• 2 tablespoons cornstarch
• 2 tablespoons water

One 1.5 cup serving has about 439 calories. Here are the source nutrition values at a glance.

What Kind of Beef is Best for Stew?

Beef stew can be made with either a boneless chuck roast or beef stew meat. If you start with a chuck roast, cut it into 1 1/2 to 2 inch cubes before you begin.

Pre cut stew meat is sold already in chunks and is notorious for being tough, but the Instant Pot turns it tender. It saves a few minutes when time is limited, so it is a perfectly good shortcut.

If you have time to cut the beef yourself, a boneless chuck roast is the best option. Its fat marbling makes the meat extra tender and juicy, and those bigger cubes stay meaty and satisfying in the finished stew.

How to Make the Best Instant Pot Beef Stew

Making beef stew in the Instant Pot is wonderfully straightforward, and the pot does most of the work for you. Brown, saute, deglaze, pressure cook, thicken, and dinner is ready. If you are new to pressure cooking, this classic pressure cooker beef stew is another nice reference for how the method works.

1. If using chuck roast and not already cut stew meat, cut the beef into 1 1/2 to 2 inch cubes.

   

   

2. Heat 1 tablespoon of the olive oil in the Instant Pot using the saute function. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
3. Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
4. Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
5. Add the onion to the Instant Pot and saute for 2 to 3 minutes, until it begins to soften. Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.

   

6. While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth. Deglazing just means scraping up those tasty browned bits, and it helps you avoid the burn message while adding lots of flavor.
7. Add the tomato paste, Worcestershire sauce, Italian seasoning, thyme and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the carrots and potatoes on top of the beef. Do not stir.

   

   

8. Close the Instant Pot lid and move the steam release valve to the sealing position. Press the Manual or Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10 to 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon.
9. Open the Instant Pot lid. Remove the bay leaf.
10. Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on the saute function. Allow the stew to simmer, stirring occasionally, until slightly thickened, about 2 to 3 minutes. Be careful to not break up the vegetables as you stir.

    

Spoon the stew into warm bowls and serve it with crusty bread or dinner rolls for dunking, plus a simple green salad on the side. Comfort food does not get much better than this.

Cooking Tips for Instant Pot Beef Stew

For the best flavor, brown the beef on the saute function and leave the pieces undisturbed for about 4 minutes per side. They are ready to flip once they release easily from the pot with a golden crust.

Save time by multitasking while the pot works. Peel and chop the carrots while the beef browns, then scrub and chop the potatoes while the onion sautes.

If you would like to add peas, stir frozen peas in after pressure cooking, while you are thickening the broth. They warm through in the hot stew without overcooking.

For a make ahead option, a slow cooker version of beef stew is a great plan. And if you love low and slow beef dinners, this slow cooker beef brisket is another cozy recipe to try.

Do not skip the deglaze. Scraping up the browned bits while the pot is still warm adds deep flavor and helps you avoid the burn message.

To Store, Freeze and Reheat

Beef stew often tastes even better the next day, once the flavors have had time to mingle in the fridge.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To freeze, cool the stew completely, place it in an airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheat in a covered pot on the stove over medium heat until simmering, or use the Instant Pot saute function to warm it through. If beef and potato dinners are a family favorite, save this healthy loaded beef and potato bake for another night.

See the additional source.

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Instant Pot Beef Stew

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Beef stew is the kind of dinner that makes a whole evening feel warmer, and this Instant Pot Beef Stew delivers all of that comfort in a fraction of the time. It pairs very tender chunks of beef with golden potatoes and sweet carrots in a rich, flavorful broth, and the pressure cooker builds deep, slow simmered flavor without keeping you in the kitchen all afternoon.

• Total Time: 85 min
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

2 pounds boneless beef chuck roast, or beef stew meat
2 tablespoons olive oil, divided
1 teaspoon salt
½ teaspoon black pepper
1 yellow onion, chopped
3 cloves garlic, minced
3 cups unsalted beef stock, or low sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried thyme
1 bay leaf
4 carrots, cut into 1-inch pieces on the diagonal
1 ½ pounds Yukon gold potatoes, about 4 medium, cut into 1 1/2-inch pieces
2 tablespoons cornstarch
2 tablespoons water

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Instructions

1-If using chuck roast and not already: If using chuck roast and not already cut stew meat, cut the beef into 1 1/2 to 2 inch cubes.
2-Heat 1 tablespoon of the olive oil: Heat 1 tablespoon of the olive oil in the Instant Pot using the sauté function. When the pot is hot, add half of the beef in a single layer. Sprinkle the beef with half of the salt and pepper.
3-Brown the beef on the first side,: Brown the beef on the first side, without moving it, for 4 minutes or until it is browned and releases easily from the bottom of the pot. Flip the beef pieces and brown on the second side for about 4 minutes more. Remove the beef to a clean bowl.
4-Add the remaining 1 tablespoon olive oil: Add the remaining 1 tablespoon olive oil to the pot. Brown the second half of the beef, seasoning with the remaining salt and pepper, about 4 minutes per side. Remove the browned beef to the bowl with the first half of the beef.
5-Add the onion to the Instant Pot: Add the onion to the Instant Pot and saute for 2-3 minutes, until it begins to soften. Add the garlic to the pot, press cancel to turn off the heat, and cook, stirring, for 30 seconds.
6-While the Instant Pot is hot, deglaze: While the Instant Pot is hot, deglaze the pot by pouring in 1 cup of the beef broth and scraping up any browned bits from the bottom of the pot. Pour in the remaining 2 cups of broth.
7-Add the tomato paste, Worcestershire sauce, Italian: Add the tomato paste, Worcestershire sauce, Italian seasoning, thyme and bay leaf and stir to combine. Add the beef back to the pot, along with any juices from the bowl. Place the carrots and potatoes on top of the beef. Do not stir.
8-Close the Instant Pot lid and move: Close the Instant Pot lid and move the steam release valve to the sealing position. Press the Manual/Pressure Cook button and set the cook time to 35 minutes at high pressure. The Instant Pot will take 10-15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon.
9-Open the Instant Pot lid: Open the Instant Pot lid. Remove the bay leaf.
10-Thicken the stew by stirring together 2: Thicken the stew by stirring together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Pour this mixture into the Instant Pot and turn on the sauté function. Allow the stew to simmer, stirring occasionally, until slightly thickened. Be careful to not break up the vegetables as you stir.

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Notes

Additional time: follow the resting and cooling steps (25 min).

• Prep Time: 25 min
• Cook Time: 35 min
• Method: Instant Pot

Nutrition

• Serving Size: 1.5cups
• Calories: 439kcal
• Sugar: 4g
• Sodium: 858mg
• Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 104mg