Instant Pot Beef Stew (2024)

This Instant Pot Beef Stew is loaded with tender chunks of beef, carrots and potatoes in a rich and savory broth.

It's quick and easy to make in the Instant Pot but tastes like it's been simmering all day long!

This is one of the most amazing beef stews you'll ever taste! It's so rich and savory and the beef is SUPER tender.

Beef broth, Worcestershire sauce, tomato paste and fresh herbs like rosemary and thyme make this stew super hearty and incredibly savory.

Just like our white chicken chili verde, cabbage roll soup or classic pot roast, this beef stew will quickly become one of your favorite Instant Pot recipes.

It's healthy comfort food your family will look forward too!

So gather up those ingredients and let's make some beef stew!

What you need

• Stew Meat: Chuck steak or round steak is inexpensive and great to use for stew meat.
• Potatoes: Russet potatoes or Yukon Gold potatoes hold their shape and soak up all of that delicious broth!
• Carrots
• Onions: Yellow onions or Spanish onions give the best flavor to the soup.
• Fresh Garlic
• Beef Broth: Store-bought beef broth can be purchased in regular or low-sodium. You can also opt for beef bouillon to make the beef broth.
• Worcestershire Sauce: Adds saltiness to the stew and helps to enrich the flavor.
• Tomato Paste
• Herbs: Fresh rosemary, fresh thyme and dried bay leaves give the stew a deep rich flavor.
• Corn Starch: Used as a thickening agent.

Here are a few ways to modify the recipe if needed.

• Cornstarch: Tapioca starch or arrowroot can be used in place of cornstarch.
• Fresh Herbs: ½ teaspoon each of dried rosemary and thyme can be substituted for fresh herbs.
• Fresh Garlic: Substitute with 1 teaspoon garlic powder.
• Tomato Paste: Can be substituted with 1 small can of tomato sauce.

This recipe was made in a 6 Quart IP DUO. (affiliate link)

How to make it

Press the SAUTE button on the Instant Pot and pour the olive oil into the liner.

Season the stew meat with salt and pepper, add it to the pot and brown the meat on all sides.

Pour one cup of the beef broth into the pot and use a heat-safe spatula or spoon to deglaze the bottom of the pot.

Add the remaining beef broth and tomato paste to the pot. Stir to dissolve the paste into the broth.

Press the OFF button to discontinue the SAUTE function. Add the carrots, potatoes, onions, garlic, Worcestershire sauce and herbs to the pot. (DO NOT add the corn starch.)

Lock the lid into place and position the vent in the SEALED position.

Press the MANUAL button and set at High Pressure for 35 minutes.

Once the timer goes off, let the pot naturally release for 15 minutes and then manually release the pressure by turning the valve to the VENTING position.

Take off the lid and remove about 1 cup of liquid from the pot. Whisk the cornstarch into the liquid. Stir the cornstarch slurry back into the pot to thicken the stew.

Serve hot with a side of cheesy garlic bread, stoneground skillet cornbread, cheddar bay biscuits or sourdough bread!

How to store it

Store leftovers covered in the fridge for up to 4 days. This soup taste even better the next day! Reheat on the stovetop or in the microwave.

Freeze leftovers in a freezer-safe container for 4 to 6 months. The cornstarch will cause the liquid to separate on thawing so if you're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.

See more guidelines at USDA.gov.

Top tips for the Instant Pot

• Always make sure that the plastic ring in the Instant Pot lid is securely in place to ensure a proper seal during cooking. These plastic rings (affiliate link) wear out and need to be replaced every so often.
• When releasing pressure from the pressure release valve, make sure your fingers are not over the valve so that you do not burn yourself with the steam.

More easy soup recipes

• Hungarian Beef Goulash
• Hot and Sour Soup
• Chicken Noodle Soup
• Homemade Tomato Soup
• Broccoli Cheese Soup