This Instant Pot Beef Stew Recipe is an easy and delicious weeknight dinner made by pressure-cooking tender chunks of beef in a savory and comforting broth packed with creamy 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’s hard to resist. Filled with tender chunks of beef and hearty veggies, it’s a feel-good family-friendly dinner anyone can make.
Today I’m sharing the best beef stew recipe!
Guaranteed to warm you from the inside out, this hearty stew is cooks entirely in your pressure cooker for a high-speed version of everyone’s favorite winter-time stew.
Unlike stove-top or slow cooker beef stew which takes 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 to spend about an hour and twenty minutes making this recipe. Hands-on, active cooking time is just 10 minutes – or however long it takes you to sear the beef chunks. The rest of the time the Instant Pot will do all the work for you.
- Brown the beef: 10-15 minutes
- Instant Pot pressurizes: 15 minutes
- Cook time: 35 minutes
- Natural pressure release: 10 minutes
- Thicken the stew: 5 minutes
How Do You Make Instant Pot Beef Stew
The first step is to brown the chunks of beef directly in your Instant Pot using the sauté function. You may need to do this in two batches, but it should only take about 10 minutes or so, total. If you’re in a hurry you can skip this step.
Next, return all the beef back to your pressure cooker and sprinkle with a little 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. Now, this is super important – use a metal spatula to scrape off any brown bits the may be stuck to the bottom of the pot.
Switch from sautéing 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.
Finally, remove the lid, remove the star anise, and set your Instant Pot to sauté mode. In a small bowl stir 1 tablespoon of cornstarch with 2 tablespoons of water to create a thick 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
Meat that has some fat on it will produce more tender, melt-in-your-mouth, chunks of beef.
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 given that the contents include boiling hot liquid.
Do I have to add star anise?
Nope. The addition of star anise is simply a recommendation. If you know that you do not like star anise, or you simply do not have any on hand, 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 can I serve with beef stew?
You can serve this delicious dish with egg noodles, crusty bread, or a light green salad.
What other vegetables can I add to this Instant Pot Beef Stew?
Parsnips, beets (this will change the color and change the flavor a bit), frozen peas, sweet potatoes, and kohlrabi are all yummy options.
Saving and Storing Leftovers
Store any leftover Instant Pot beef stew in an airtight container and in the refrigerator for up to 4 days (I even think it tastes better the day after it was made). You may also freeze any extras for up to 3 months. Reheat in the microwave or on the stovetop whenever you’re in the mood for a comforting bowl of hot beef stew.
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
Have you tried this Instant Pot Beef Stew Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
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
- What beef is best? The best choice for stew is Beef Chuck, aka – Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, or Top Chuck. Other top contenders include 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 a generous bite-size. 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 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.)
I’ve never commented on a recipe before, but I have never loved a recipe so much either. This is my staple!! I make it at least every two weeks, for company when they’re over, and for neighbors when they’re sick. It is the holy grail of beef stews. The meat falls apart in your mouth and it takes no time at all to throw together. Always a crowd pleaser and I know it by heart now! Thank you thank you thank you for this recipe.
My one suggestion is that you don’t skip the star anise!! I promise you will NOT regret it.
Thanks for the lovely feedback Claire 😀
Have you ever tried this with leftover standing rib roast? Considering using it & not searing too much. TIA
I have not tried that Whitney, but it does sound like a tasty idea that I will have to try out the next time I have leftover standing rib roast 🙂
This had amazing flavour ! Have enough fir two meals
The potatoes however did start to disappear as all I had was russet….. I even kept them bigger by only cutting into thirds! Will have to try another type next time! Or add them separately! But was very delicious! Will definitely make again 👏❤️👌
Fantastic- it’s my favourite One Pot recipe 😊
Thanks for the fantastic feedback Sandie 🙂
I love the addition of the star anise. It’s the perfect mix between good ol fashioned beef stew and the Vietnamese version. My husband is Vietnamese so he loved this!!!!
This. was. delicious!! Thank you for the recipe!
Thanks for the kind comment Simonandrew 🙂
My first meal to try in the IP and it turned out magnificent! Thank you for this great recipe! I also left out the star anise and didn’t seem to miss it.
This looks great. I have a large family- do you think it would work well to double?
Hi Andrea,
Yes, this recipe can easily double, and you can do so in the recipe card by doubling the serving. The only catch with this recipe is you have to have an instant pot big enough 🙂 .
This stew was delicious. The star anise was a genius addition. I’ve never had that in beef stew before, but now I’ll add it every time. Thanks for a great recipe!
* I can’t rate the recipe for some reason, but I’d give it 5 stars!
Great stew, my hubby loves it. Made sure to add it to his favorite meals. Thank you
Best beef stew I have ever made. I also didn’t have a star anise but it was still delicious.
Thank you. It was also my first insta pot meal. I will making more !!!
Hi Angie,
Thanks for the good feedback – I really appreciate it. Definitely try adding the star anise next time as it adds a lot of flavor!
My first Inatant Pot meal! I also only had 1lb of meat (stew meat), but kept everything thing else the same, ratio wise. I didn’t have star anise or bay leaf, and didn’t do the corn starch (we like ours more like soup) but this turned out AMAZING. Best beef stew I’ve ever had. My husband kept laughing at me because I wouldn’t stop saying “mmm” as I ate it.
I made this tonight and it turned out great! I only had a lb of chuck roast on hand but felt like that was enough meat to give he stew great flavor. I didn’t have star anise so I left that out too.
Love this recipe!! It’s my go to for stew and have made this countless times! We are keto so we replace the potatoes with turnips, which are still a bit carby, but only having 1/4 the net carbs of potato is fine with me! My kids think they are eating potatoes so it’s a win win! Haha! We also leave out the flour and cornstarch slurry. We usually eat ours brothy, occasionally I will slightly thicken with xanthum gum. Anyhow…its a lovely recipe!