Made with tender chunks of beef chuck roast, potatoes, onion, carrots, celery, and peas in a hearty broth, this 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. Serve it over mashed potatoes for the ultimate comforting meal!
Ingredients Notes
- Beef – Boneless beef chuck roast with excess fat removed. Cut into approximately 1 to 1 ½ inch pieces.
- Olive oil – For searing the beef pieces and sautéing the onion, celery, and garlic.
- Potatoes – I use peeled russet potatoes, cut into 1-inch pieces.
- Carrots – I use baby carrots, but peeled whole carrots cut into ¾-inch pieces can be substituted.
- Aromatics – Onion, celery, and garlic.
- Beef broth – I use low sodium to have better control of the saltiness.
- Browning sauce – While browning sauce is not technically necessary for this recipe, I love using it in marinades, stews, and gravies because it adds so much depth of flavor. It is typically found on the grocery store aisle with packets of gravy mixes and jars of pre-made gravy. Worcestershire sauce or soy sauce can be substituted for browning sauce.
- Tomato paste
- Brown sugar – Adds a subtle hint of sweetness.
- Herbs, spices, and seasonings – Italian seasoning, oregano, bay leaves, salt, and black pepper.
- Peas – Frozen peas (there is no need to thaw them!).
- Cornstarch and water – For the cornstarch slurry added at the end of cooking to thicken the broth.
How to Make Beef Stew in the Instant Pot
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
- Season the beef pieces with salt and pepper.
- Sear the beef in two batches using the sauté function of your Instant Pot. Transfer to a plate, leaving the drippings in the pot.
- Sauté the onion, celery, and garlic.
- Add broth, browning sauce, tomato paste, brown sugar, Italian seasoning, oregano, and bay leaves. Stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Returned browned beef pieces to the pot, along with the carrots and potatoes. Stir to combine.
- Cook on high pressure for 25 minutes, then allow the pressure to naturally release for 10 minutes. Quick release the remaining pressure
- Prepare the cornstarch slurry by whisking together cornstarch and cold water.
- Stir in the cornstarch slurry and the frozen peas. Warm until the broth is thickened and the peas are warmed through.
Helpful Tips
- Place the whole chuck roast in the freezer for 20 to 30 minutes before cutting it into pieces. This firms the meat a little, making it easier to cut.
- Do not overcrowd the pot when searing the beef. Sear the beef in 2 batches.
- Cut the potatoes into 1-inch cubes or pieces! The potatoes pressure cook quickly, and this helps to ensure that they will not fall apart while cooking.
Storage and Reheating
- Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently in a saucepan or Dutch oven on the stovetop or in a microwave-safe bowl in the microwave.
More Comforting Pressure Cooker Recipes
Instant Pot Beef Stew
Chunks of tender beef, potatoes and vegetables in a rich and savory broth prepared in your pressure cooker in a fraction of the time!
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Servings: 6
Ingredients
- 2 pounds boneless beef chuck roast excess fat removed and cut into approximately 1 to 1 ½ inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 stalks celery sliced (about 1 cup)
- 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 (about 3 cups once peeled and cut)
- 2 tablespoons cornstarch
- ¼ cup cold water
- ¾ cup frozen peas
- 2 tablespoons chopped fresh parsley optional garnish
Instructions
- 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.
- Sear/brown half of the meat on all sides (turn using tongs – this should take about 6 to 8 minutes per batch). Remove meat with tongs or a slotted spoon and transfer to a large plate. Repeat with the second half of the beef. Add more olive oil if necessary while searing. Transfer to the plate. Leave any drippings in the pot.
- Add onion and celery to your pressure cooker and cook for approximately 3 minutes, or until softened (stirring often). Add garlic and cook until fragrant (stirring constantly), about 30 seconds.
- 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 using a wooden spoon. Turn off your pressure cooker.
- Add browned beef pieces (with any juices), carrots, and potatoes to the pot. Stir to combine.
- 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 the remaining pressure and carefully remove lid.
- Whisk together cornstarch and water in a small bowl or large measuring cup until smooth. Add cornstarch mixture and peas. Stir to combine, while warming for an additional 3 to 4 minutes or until broth is thickened and peas are warmed through.
- Remove and discard bay leaves. Season with salt and pepper, if desired.
- Garnish with chopped fresh parsley when serving, if desired.
Notes
- *Worcestershire or soy sauce can be substituted for browning sauce.
- **Peeled whole carrots sliced into ¾ inch pieces 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.
- Storage: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: Reheat gently in a saucepan or Dutch oven on the stovetop or in a microwave-safe bowl in the microwave.
Nutrition
Calories: 446kcal | Carbohydrates: 28g | Protein: 34g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 973mg | Potassium: 1113mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4836IU | Vitamin C: 17mg | Calcium: 84mg | Iron: 5mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
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.
Tony Reynolds
Hi Amy, just made this and it was absolutely delicious! I’ve been making your chicken soup since I found you during lockdown & that’s now a staple over the winter months in our house. Thank you
Tony, Melbourne Australia.
Terry
My ?onions and potatoes are liquefied and carrots are too soft after cooking. Any ideas? How about shortening the cooking time?
Hi Terry, I honestly don’t know what could have gone wrong – did you cut the veggies too small possibly? The photos in the post are how this stew was prepared with the recipe as written, and the potatoes kept their shape and the carrots weren’t too soft. I hope it works better for you next time!
Angela M
Delicious!
Thanks, Angela! So happy to hear you enjoyed it!
Therese
I have made this twice and its absolutely fantastic! I will cut back on the black pepper next time as it tends to give the stew some “heat”. Not good for those with weak palates.
Thanks so much, Therese!
Jean
What is browning sauce? Sounds good.
Hi Jean, thanks so much! Here is a link to browning sauce
Dianne Ronald
Can this stew be made in a slow cooker? I don’t use instant pots or pressure cookers.
Hi Dianne, I currently don’t have a slow cooker version of this recipe posted, but hope to have one soon!
Susan Martin
Amy, I’m so glad your family is safe, although I know how much your mom put into decorating the house, and it does make my heart hurt. I’m keeping y’all in my thoughts and prayers. And thanks for this- I’m making a list right now, will make sure I can do this in the next couple days!
Thanks so much, Susan! Their house is going to be better than ever once it’s rebuilt and I’m so looking forward to it (I know they are too!). I hope you enjoy this stew as much as we did. Much love from NC!
Arthur in the Garden!
Yea it’s crazy! Glad you all are safe! My cousins house in Cape Carteret was destroyed but my mom and sister in Morehead City are safe.
Hey Arthur, thanks so much! So sorry to hear about your cousin’s house but hope they’re okay and safe… my home is in Morehead City and was spared as well thank goodness. Happy to hear your mom and sister are okay!