This hearty and comforting Instant Pot Beef Stew is prepared in a fraction of the time by utilizing the speed and convenience of your pressure cooker.
What I love about this recipe is that it tastes just like it has slow cooked for hours, but everything is done (from start to finish) in a little over an hour. A total SCORE for busy weeknights!
Beef stew is the ultimate comfort food and the leftovers (if you’re lucky enough to have any!) are delicious.
I normally enjoy it with French bread, but also love it served over mashed potatoes or rice when I’m seriously craving a hearty meal!
The time to cook in a pressure cooker can be deceiving. This recipe takes a grand total of approximately 1 hour 12 minutes which includes prep time, the time it takes the pot to come to pressure, total cook time and natural pressure release time.
How to Make it
- First you’ll brown the beef in olive oil using the saute function and transfer to a plate.
- Cook celery, onions and garlic, then add beef broth, browning sauce, tomato paste, brown sugar and herbs.
- Return browned beef to pot and add carrots and potatoes. Cook at high pressure for 25 minutes.
- Natural release pressure for 10 minutes, then quick release remaining pressure. Add a simple cornstarch slurry and peas, stir to combine and cook until broth is thickened (using the saute function).
More Comforting Pressure Cooker Recipes
Instant Pot Beef Stew
- 2 pounds boneless beef chuck roast excess fat removed and cut into approximately 1 1/2 inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 2 stalks celery sliced
- 1 tablespoon minced fresh garlic
- 2 ½ cups beef broth low sodium
- 1 tablespoon browning sauce*
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons Italian seasoning
- ½ teaspoon dried oregano
- 2 bay leaves
- 1 ½ cups baby carrots**
- 1 pound russet potatoes peeled and cut into 1 inch pieces
- 2 tablespoons cornstarch
- ¼ cup cold water
- ¾ cup frozen peas
- 2 tablespoons chopped fresh parsley for garnish (optional)
- Season beef pieces with salt and pepper.
- Select the high saute function on your pressure cooker. Pour olive oil into the insert of your pressure cooker. Allow olive oil to heat.
- Brown ½ of the meat on all sides (stirring occasionally). Remove meat with a pair of tongs or a slotted spoon and transfer to a large plate. Repeat with the second ½¾ of the meat and transfer to the plate. Leave any drippings in the pot.
- Add onion, celery and garlic to your pressure cooker and cook for approximately 3 minutes, or until softened (stirring often).
- Add beef broth, browning sauce, tomato paste, brown sugar, Italian seasoning, oregano and bay leaves. Stir to combine, while scraping up any bits off the bottom of the pot. Turn off your pressure cooker.
- Add browned beef pieces (with any juices), carrots and potatoes to the pot.
- Place the lid on the pressure cooker and lock. Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 25 minutes. Allow pressure to release naturally for 10 minutes. Quick release remaining pressure and carefully remove lid.
- Whisk together cornstarch and water in a small bowl or large measuring cup until smooth. Turn off Instant Pot and then turn on the saute (high) function. Add cornstarch mixture and peas. Stir to combine. Cook an additional 3 to 4 minutes (stirring often) or until broth is thickened and peas are warmed.
- Remove and discard bay leaves. Season with salt and pepper, if desired.
- Garnish with chopped fresh parsley when serving, if desired.
- *Worcestershire sauce can be substituted for browning sauce.
- **Peeled whole carrots sliced into 3/4 inch slices can be substituted for baby carrots.
- This recipe was tested using a 6 quart Instant Pot.
- Cook time includes high pressure and saute times.
- Yields approximately 9 cups.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
This post was originally published October 2018. It has been updated with new photographs, new text and recipe revised to accommodate a 6-quart Instant Pot.