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Instant Pot Beef Stew

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
December 27, 2022
4.87 from 105 votes


Last Updated December 27, 2022 | 25 Comments

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Instant Pot Beef Stew Pinterest Pin image collage
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beef stew in an instant pot

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!

White bowl filled with beef stew made of carrots, beef, potatoes

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
Instant Pot filled with cooked beef stew and sprinkled with chopped parsley

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.

Ladle filled with comforting beef stew made with chunks of beef, carrots, and potato.

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
White bowls filled with juicy chunks of beef stew

Frequently Asked Questions

Can I skip the natural release?

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.

Do I have to add star anise?

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.

How many people will this Instant Pot beef stew serve? 

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.

What other vegetables go well in beef stew?

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.

Overhead image of two bowls filled with beef stew made in the Instant Pot and garnished with fresh parsley.

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!

Hand holding a bowl of Instant Pot beef stew recipe

RECIPE CARD

Instant Pot filled with cooked beef stew filled with beef chunks, potatoes, and carrots.

Instant Pot Beef Stew Recipe

4.87 from 105 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Mouthwatering, flavor-filled Instant Pot beef stew filled with chunks of tender beef, potatoes, and sweet carrots.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 55 minutes mins
natural release 10 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Beef, Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 341 kcal

Equipment

  • Instant Pot

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
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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!
Originally published November 7, 2018

Nutritional Information

Calories: 341kcal | Carbohydrates: 22g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 93mg | Sodium: 775mg | Potassium: 1346mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8565IU | Vitamin C: 15.2mg | Calcium: 103mg | Iron: 6.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

14.1K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Kerry says

    July 10, 2023 at 10:09 am

    5 stars
    Delicious! Omitted potatoes and corn starch as I like it more โ€œbrothyโ€
    Will make again!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      July 11, 2023 at 7:46 am

      Thanks for the great feedback and rating, Kerry ๐Ÿ˜€

      Reply
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Recipe Rating




4.87 from 105 votes (91 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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