This is the BEST Instant Pot Beef Stew Recipe! Filled with tender chunks of beef and potatoes in a thick gravy, made in a fraction of the time.
How To Make Instant Pot Beef Stew:
- Start by searing your chunks of beef in the pressure cooker to give them a nice golden brown crust.
- Remove the beef to a bowl and add some diced onion and garlic to the pot and sauté until tender.
- Deglaze the pot by adding in beef broth and then add in the remaining ingredients (diced potato, carrots, celery, tomato paste and the beef with any juices that collected at the bottom of the bowl).
- Toss in some herbs and seal the pot. Cook on HIGH pressure for 35 minutes, followed by 15 minutes of natural pressure release before you release the pressure manually.
- Stir in a simple cornstarch slurry to thicken the gravy, then add in some frozen peas and cook until heated through.
What Type of Beef To Use for Beef Stew?
Beef Stew is typically cooked in the slow cooker to or stew pot for hours and hours on a low heat, which allows a tough cut of beef to become more tender. Using the pressure cooker cuts the time drastically, while still producing a tender beef (more tender in my opinion). Any of these cuts of beef can be used for beef stew:
- Chuck Roast (this is my preferred, but you’ll want to trim as much fat as possible), Chuck, Chuck Shoulder, Top Chuck, Chuck-Eye Roast
- Stew Meat
- Bottom Round Roast, Rump Roast, Top Round
- Pot Roast, English Roast
*Pro Tip: When searing your beef in the instant pot, DON’T TOUCH IT! Let it sit for a good 3 to 5 minutes to achieve a nice golden brown crust. If you try to move it and it still sticks to the bottom, leave it alone until it pulls always effortlessly.
Pressure Cooker Beef Stew Ingredients:
- Chuck Roast or preferred cut of beef (see notes above)
- Garlic – freshly minced
- Beef Broth
- Tomato Paste
- Worcestershire Sauce – give the stew a nice savory punch
- Baby Gold Potatoes
- Baby Carrots
- Thyme – fresh or dried
- Bay Leaf
- Frozen Peas – no need to thaw
- Corn Starch – used to thicken the beef stew
How Long Do You Pressure Cook Beef Stew?
- This stew only takes 35 minutes on HIGH Pressure with a 15 minute NPR (natural pressure release).
- The beef stew should only take a few minutes to reach pressure since the ingredients will already be warm from sautéing first.
- After the 35 minutes is done counting down, leave the pot alone for 15 minutes (this is what Natural Pressure Release means), then after 15 minutes flip the valve to the open position and let the rest of the pressure release.
Can You Freeze Beef Stew?
Yes! You can easily freeze stew for up to 3 months.
- Let the beef stew come to room temperature, then ladle into gallon-size freezer bags.
- Lay flat if possible in the freezer until stew is frozen, then you can store upright.
- Let beef stew defrost in the fridge, then reheat on the stove top or microwave.
Since this recipe makes enough for 8 servings, we usually have plenty of leftovers. I like to freeze the leftovers in individual size bags so I can quickly heat up myself a bowl of beef stew for lunch!
What To Serve With Beef Stew
You’re going to be making this super easy recipe for Beef Stew all winter long!
Helpful Products To Make This Recipe:
Best Instant Pot Beef Stew Recipe
- 2 to 2.5 lbs. Chuck Roast, cut into bite-size pieces (trim fat)
- Salt and pepper to taste
- 3 tbsp Olive oil
- 1 large onion, diced
- 3 tsp minced garlic
- 4 cups low sodium beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 lb. dutch baby gold potatoes, cubed
- 1/2 lb. baby carrots, cut in half
- 4 large stalks celery, cut into slices
- 2 sprigs fresh Thyme, or 1 tsp dried
- 1 bay leaf
- 3 tbsp cornstarch
- 3 tbsp water
- 1 cup frozen peas
- Season the beef chunks with salt and pepper to taste. Heat the Pressure cooker* to Sauté Mode and add the olive oil, enough to coat the bottom of the pot. Once hot, add the beef in an even layer (you may have to do this in batches). Let the beef cook until it forms a golden brown crust on all sides. Remove from pot to a bowl and set aside.
- Add the onions and garlic to the pot and cook, until fragrant about 3 minutes. Stir in the beef broth and use a wooden spoon to gently scrape any stuck on bits from the bottom of the pot.
- Add in the tomato paste, Worcestershire sauce, potatoes, carrots, celery and beef (along with any collected juices from the bottom of the bowl). Place the thyme and bay leaf on top (do not stir) and close lid.
- Set pressure cooker to HIGH pressure for 35 minutes (make sure the valve is set to the sealed position). After the 35 minutes is up, let the pressure cooker naturally release pressure for 15 minutes, then flip the valve and release any remaining pressure.
- Remove the thyme leaves (if using fresh) and bay leaf and discard. Turn the pressure cooker to Sauté Mode. In a small bowl whisk together the cornstarch and water, creating a slurry. Pour into the beef stew and stir until the mixture begins to thicken.
- Turn off heat and stir in the frozen peas until they're heated through and enjoy!
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