Tender chunks of beef with carrots, potatoes, peas, and onions are smothered in a rich broth in this easy instant pot beef stew recipe.
Why this recipe works
There’s something so comforting about a bowl of hearty beef stew, and today we’re going to show you how to make it in the pressure cooker. Combining the classics like carrots, peas, potatoes, onions, and beef in a flavorful broth makes for one bone-warming meal you know you can always count on.
Instant pot beef stew is a great choice for busy weeknights where you’re looking for something a little quicker to make, but don’t want to end up with a ton of dishes to do. Hop over to our crockpot beef stew recipe if you’re looking for a dump-and-go recipe to start in the morning or afternoon.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – We use beef stew meat, but you can also use round steak, round roast, or chuck roast and cut it into cubes yourself.
POTATOES – Instead of Yukon gold, you can use baby red potatoes or cubed regular-sized red potatoes. I would not recommend Russet potatoes for this recipe as they tend to get too mushy.
STOCK – We prefer to use chicken stock over beef stock because chicken stock tends to be more flavorful. You can use beef or vegetable stock if you prefer.
How to Make Instant Pot Beef Stew
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the beef with 1 tablespoon of garlic salt and the black pepper.
- Add oil to the pressure cooker and turn to the saute setting. When the saute function is ready, add the beef cubes. Brown on all sides and remove from the presser cooker.
- To the brown bits and remaining oil, add the onion and garlic and stir. Cook onion for 2-3 minutes, or until translucent.
- Add garlic salt, chili powder, and Worcestershire sauce. Stir to combine.
- Add tomato paste and stir to combine.
- Add broth and stir to combine, scraping down the sides of the pressure cooker.
- Add, carrots, potatoes, and beef.
- Cover and seal the pressure cooker and cook on high for 45 minutes. Do a natural release for 10 minutes, then vent to release the remaining steam.
- Add peas and turn the pressure cooker to the saute setting.
- Make a slurry from the cornstarch and water. Add slurry to the pressure cooker. Stir everything together. Cook on the saute setting, stirring occasionally, until it simmers and small bubbles form.
- Turn off the pressure cooker and allow to rest for 5 minutes, this will allow the gravy to thicken a bit more as well.
Frequently Asked Questions & Expert Tips
Absolutely. Check out our crockpot beef stew recipe for cook times, ingredients, and more tips.
Store leftover beef stew, cooled, in an air-tight container kept in the refrigerator for up to 4 days. We love making this stew because the leftovers are just as delicious!
Yes, you can freeze this stew. To do so, allow it to fully cool, then transfer it to an air-tight container leaving space at the top (or in a large ziptop bag) and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop in a saucepan.
Serving Suggestions
Serve instant pot beef stew with a side of bread like homemade Italian bread or garlic cheese rolls to mop up the gravy.
Ingredients
- 2 pounds beef stew meat or chuck roast trimmed and cubed
- 2 Tablespoons garlic salt divided
- 2 teaspoons black pepper
- 3 Tablespoons vegetable oil
- 3/4 cup chopped onions
- 1 Tablespoon minced garlic
- 1 Tablespoon chili powder
- 3 Tablespoons Worcestershire sauce
- 1 Tablespoon tomato paste
- 1/2 cup chicken stock or beef stock
- 1 cup chopped carrots
- 1 cup baby Yukon gold potatoes halved
- 3/4 cup frozen peas
- 3 Tablespoons cornstarch
- 1/4 cup water
Things You’ll Need
- Instant pot 6 quart
- Large mixing bowl
- Tongs
Before You Begin
- We prefer to use chicken stock over beef stock because chicken stock tends to be more flavorful. You can use beef or vegetable stock if you prefer.
- Instead of Yukon gold, you can use baby red potatoes or cubed regular-sized red potatoes. I would not recommend Russet potatoes for this recipe as they tend to get too mushy.
- Store leftover beef stew, cooled, in an air-tight container kept in the refrigerator for up to 4 days. We love making this stew because the leftovers are just as delicious!
Instructions
- Season the beef with 1 tablespoon of garlic salt and the black pepper.
- Add oil to the pressure cooker and turn to the saute setting. When the saute function is ready, add the beef cubes. Brown on all sides and remove from the presser cooker.
- To the brown bits and remaining oil, add the onion and garlic and stir. Cook onion for 2-3 minutes, or until translucent.
- Add garlic salt, chili powder, and Worcestershire sauce. Stir to combine.
- Add tomato paste and stir to combine.
- Add broth and stir to combine, scraping down the sides of the pressure cooker.
- Add, carrots, potatoes, and beef.
- Cover and seal the pressure cooker and cook on high for 45 minutes. Do a natural release for 10 minutes, then vent to release the remaining steam.
- Add peas and turn the pressure cooker to the saute setting.
- Make a slurry from the cornstarch and water. Add slurry to the pressure cooker. Stir everything together. Cook on the saute setting, stirring occasionally, until it simmers and small bubbles form.
- Turn off the pressure cooker and allow to rest for 5 minutes, this will allow the gravy to thicken a bit more as well.
