This Instant Pot Beef Stew Recipe is an easy and delicious weeknight dinner made by pressure-cooking chunks of tender beef in a savory and comforting broth packed with creamy Yukon gold potatoes and nutritious veggies. An Instant Pot favorite, you can have this mouthwatering beef stew ready and on the table in just over an hour!
The Best Instant Pot Beef Stew Recipe
Rain or shine beef stew is one of those classic comfort foods that are impossible to resist. Filled with tender beef and hearty veggies, this Instant Pot beef stew is a feel-good, family-friendly dinner anyone can make.
Guaranteed to warm you from the inside out, it cooks entirely in your pressure cooker for a high-speed version of everyone’s favorite winter-time stew.
Unlike stove-top beef stew or slow cooker beef stew, which take hours to cook, this Instant Pot version is ready in just a fraction of the time. The result is tender, juicy, melt-in-your-mouth chunks of meat ready to be devoured by the whole family.
If you’re new to the Instant Pot, this is the Instant Pot I own and love.
How Long to Cook Beef Stew in the Instant Pot?
Not including prep time, plan on an hour and twenty minutes for this stew to cook. Hands-on, active cooking time is just 10 minutes – or however long it takes you to sear the beef chunks. The Instant Pot will do all the work for you the rest of the time.
- Brown the beef: 10-15 minutes
- Instant Pot pressurizes: 15 minutes
- Cook time: 35 minutes
- Natural release: 10 minutes
- Thicken the stew: 5 minutes
How to Make Beef Stew in the Instant Pot
First, brown the beef stew meat directly in your Instant Pot using the sauté function. You may need to do this in two batches. If you’re in a hurry, you can skip this step, but you’ll miss out on extra yummy flavor, so I don’t recommend it.
Next, return all the beef back to your pressure cooker and sprinkle with a bit of flour. Stir immediately to prevent the flour from burning.
Add the garlic, beef broth, Worcestershire sauce, diced tomatoes, onions, potatoes, carrots, celery, and star anise. Mix everything together really well.
This is super important – use a metal spatula to scrape off any brown bits stuck to the pot’s bottom. These “brown bits” not only add extra flavor but may also start to burn sometime throughout cooking. If this happens, you’ll get a “burn notice” from your Instant Pot which will force you to release all pressure, scrape off the burnt brown bits, and restart the entire cooking process.
Switch from sauté mode to manual/pressure cook setting. Cook on high pressure for 35 minutes. After the time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release.
Carefully remove the lid and remove the star anise from the stew. Set your Instant Pot to sauté mode. In a small bowl, stir one tablespoon of cornstarch with two tablespoons of water to create a thick cornstarch slurry. Stir into your beef stew.
Season with salt and pepper to taste.
What is the Best Beef for Stew?
Your best bet is to look for pre-cut “stew meat” sold at your local grocery store. This will help make your life a little easier. Other delicious options include:
- Beef Chuck, aka – chuck shoulder, chuck roast
- Bottom round roast
- Rump roast
- Top round
- Round tip roast
- Pot roast
- Boneless short ribs
Frequently Asked Questions
If you need to do a quick release immediately after the cooking time is complete, you can, but be sure to follow the manufacturer’s safety instructions. I highly recommend a 10-minute natural release, since the contents include boiling hot liquid.
No. The addition of star anise is simply a recommendation. If you know that you do not like star anise or you have none available, this beef stew will still taste delicious without it.
This beef stew fed me, my husband, and my son for two nights. So six people. My son eats a lot of beef, and I eat a lot of vegetables.
Parsnips, beets (this will change the color and flavor a bit), frozen peas, sweet potatoes, butternut squash, and kohlrabi are all yummy options.
Saving and Storing Leftovers
Store leftover Instant Pot beef stew in an airtight container in the refrigerator for up to 4 days (I think it tastes even better the next day). You may also freeze any leftovers for up to 3 months. Reheat in the microwave or on the stovetop whenever you’re ready for a comforting bowl of hot beef stew.
How to Serve
I like to serve this beef stew with egg noodles, crusty bread, or a light green salad.
More Instant Pot Recipes to Try,
- Easy Instant Pot Risotto with Butternut Squash
- Easy Instant Pot Bone Broth Recipe
- Instant Pot Butternut Squash Soup Recipe
- How to Cook Perfect Instant Pot Rice
- Instant Pot Steel Cut Oats
- Instant Pot Chana Masala Recipe
- Instant Pot Minestrone Soup Recipe
If you try making this Instant Pot Beef Stew Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Instant Pot Beef Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 pounds beef chuck roast or beef stew meat - cut into 1-inch chunks
- 1 teaspoon salt - plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning
- 2 tablespoon all-purpose flour
- 6 cloves garlic - minced
- 3 cups low sodium beef broth or beef stock
- 1 tablespoon Worcestershire sauce
- 1 (14 ounce) can diced tomatoes
- 1 large yellow onion - diced
- 1 pound potatoes - chopped into 2-inch cubes
- 5 carrots - peeled and chopped
- 2 stalks celery - chopped
- 2 whole star anise - optional, but recommended
- 1 bay leaf
- 1 tablespoon cornstarch - double for a thicker stew
- 2 tablespoon cold water
- Fresh chopped parsley - for serving
Instructions
- Turn your Instant Pot on and set it to saute function, high. Add the olive oil. Once the oil starts to sizzle and pop, add the beef in a single layer. Season with salt, pepper, and Italian seasoning. Sear the beef chunks for 2-3 minutes, or until brown on all sides. Remove the seared beef chunks to a clean plate and repeat with any additional meat, if necessary.
- Add the seared beef back to your pressure cooker and sprinkle 2 tablespoons flour. Stir the beef to prevent burning. Saute for 1-2 minutes. Add the garlic and saute for one minute more.
- Add the beef broth, Worcestershire sauce, diced tomatoes, onion, potatoes, carrots, celery, and star anise. Mix well to combine and scrape up any browned bits that may be stuck to the bottom of the pot. Add the bay leaf.
- Turn off saute mode. Close the Instant Pot lid and turn the steam release valve to the sealing position. Select the Manual / Pressure Cook setting; adjust to high pressure, and set the timer for 35 minutes. Press start (keeping in mind that it takes approximately 10-15 minutes for the pressure cooker to reach full pressure and start cooking).
- When the cooking time is finished, release pressure naturally for 10 minutes before doing a quick-release and allow the remaining pressure to release according to the manufacturer’s instructions. Carefully remove the lid, remove the star anise, and set the Instant Pot back to high saute mode.
- In a small bowl mix the 1 tablespoon cornstarch with 1-2 tablespoons of water to create a thick slurry. Stir the cornstarch slurry in with the beef stew, stirring frequently, until slightly thickened.
- Serve immediately garnished with fresh parsley, if desired. Enjoy!
Jessica’s Notes
- Beef: The best choice for stew is Beef Chuck, aka – Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, or Top Chuck. Other top contenders include Short Ribs, Bottom Round Roast, Rump Roast, Top Round, Round Tip Roast, English Roast, or Pot Roast.
- Which potatoes should you use? Waxy potatoes are best in stews as they’re less likely to fall apart or get mushy. My go-to potato whenever I make this recipe is Yukon gold potatoes. Small red potatoes are a great alternative. Russet potatoes will work in a bind, but keep in mind that they will probably start to dissolve into the stew by the end of cooking.
- What size should I chop everything? There will be some variation according to personal preference, but try staying within the following range.
- Beef- I always go for generous 1-inch pieces or somewhere in that range.
- Potatoes – Chop your potatoes into chunks larger than the beef. Aim for approximately 2-inch pieces
- Carrots – Large chunks, at least 1 to 2-inch pieces
- Onion + Celery – Small dice
- If you’re gluten-free, you may skip the flour and add a couple of tablespoons of tomato paste instead, or try using gluten-free all-purpose flour. The purpose of the flour (or tomato paste) and cornstarch at the end of cooking is to thicken the stew.
- Leftovers will stay delicious for 3-4 days when stored in an air-tight container in the refrigerator.
- Optional – Add a splash of red wine to deglaze your pot and add extra amazing flavor!
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Delicious! Omitted potatoes and corn starch as I like it more โbrothyโ
Will make again!
Thanks for the great feedback and rating, Kerry ๐