Instant Pot Beef Stew

Rich. Hearty. Fall-apart tender in under an hour.
This pressure-cooked classic is full of fork-tender beef, perfectly cooked vegetables, and a savory broth layered with herbs and deep umami flavor. It’s everything you love about beef stew—without the wait.

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Ingredients

Meat & Oil

• 2 lbs beef stew meat (chuck or round), cut into 1½-inch cubes

• 2 tbsp olive oil

Vegetables

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 4 medium carrots, sliced into 1-inch rounds

• 4 medium Yukon Gold or red potatoes, diced

• 2 celery stalks, chopped

• 1 cup frozen peas (optional, added at the end)

Liquids & Base

• 4 cups beef broth

• 1 cup water

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

Seasonings

• 1 tsp salt (plus more to taste)

• ½ tsp black pepper

• ½ tsp dried thyme

• ½ tsp dried rosemary

• 2 bay leaves

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Instructions

1. Prepare the Beef

Pat the stew meat dry with paper towels. This removes excess moisture and helps develop a good sear. Season lightly with salt and pepper.

2. Sear the Beef (Sauté Mode)

Set the Instant Pot to Sauté mode. Once it reads “Hot”, add 2 tablespoons olive oil.
Sear the beef in batches, avoiding overcrowding. Brown each side for 3–4 minutes until a deep crust forms. Transfer browned beef to a plate and set aside.

Why sear? Browning the beef enhances the flavor through caramelization, creating that classic slow-simmered taste.

3. Sauté the Aromatics

In the same pot, add the diced onion. Sauté for 3–5 minutes until softened and golden. Add the minced garlic, stir for 30–60 seconds, just until fragrant.

4. Deglaze

Pour in ¼ cup of the beef broth, scraping up the browned bits from the bottom of the pot with a wooden spoon. These are flavor-packed and essential for a rich broth.

5. Add Remaining Ingredients

Return the beef (and juices) to the pot. Stir in:

• Remaining 3¾ cups of beef broth

• 1 cup water

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• Salt, pepper, thyme, rosemary, and bay leaves

6. Layer the Vegetables

Place the carrots, potatoes, and celery on top of the beef. Do not stir.

Why layer? This keeps the vegetables from overcooking, allowing them to gently steam under pressure.

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Pressure Cook the Stew

1. Secure the lid. Set the valve to Sealing.

2. Select Pressure Cook (or Manual) and set to 35 minutes on High Pressure.

3. When finished, let the pressure release naturally for 10 minutes, then carefully Quick Release the rest.

⏲ 35 minutes + 10 min release = fork-tender beef + intact vegetables.

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7. Finish with Peas (Optional)

If using, turn on Sauté mode and stir in 1 cup frozen peas. Cook for 2–3 minutes until bright green and warmed through.

8. Final Touches

• Discard the bay leaves.

• Taste and adjust salt and pepper to preference.

• Add an extra splash of Worcestershire sauce for depth, if desired.

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Serving Suggestions

• Crusty bread or garlic toast

• Buttered egg noodles

• Creamy mashed potatoes

• Side salad for freshness

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Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container

• Freeze: Up to 3 months (leave out potatoes for best texture)

• Reheat: In microwave or stovetop with a splash of broth

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Nutrition (Est. per serving, 6 servings)

• Calories: ~420

• Protein: ~35g

• Fat: ~20g

• Carbs: ~25g

• Fiber: ~3g

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Tips for Success

• Use well-marbled beef chuck for best flavor and tenderness.

• To thicken broth post-cooking, create a slurry: mix 1 tbsp cornstarch with 2 tbsp water, stir into stew while on Sauté, and simmer until thickened.

• For added umami, stir in 1 tsp soy sauce or 1 tsp Dijon mustard at the end.

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❤️ Why You’ll Love It

✔ Done in under an hour
✔ Incredible depth of flavor
✔ Budget-friendly ingredients
✔ Freezer-friendly
✔ Customizable (mushrooms, parsnips, red wine—go wild)