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Home » Soup + Stew » Instant Pot Beef Stew

Instant Pot Beef Stew

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 27, 2022
4.86 from 98 votes


Last Updated December 27, 2022 | 23 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
Instant Pot filled with cooked beef stew filled with beef chunks, potatoes, and carrots.

Instant Pot Beef Stew

4.86 from 98 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 mins
Cook Time 55 mins
natural release 10 mins
Total Time 1 hr 5 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
Prevent your screen from going dark

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.)

Keyword beef stew recipe, Instant Pot beef stew, Pressure Cooker Beef Stew
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

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

14.0K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Victoria says

    January 7, 2023 at 2:21 pm

    Can you make this w bone in short ribs?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 7, 2023 at 3:07 pm

      While I have not tried it, I don’t see why not.

      Reply
  2. Toni says

    June 4, 2022 at 12:06 am

    5 stars
    Amazing however I used leftover prime rib and tomato sauce instead of tomatoes. Forgot the bay leaf oops. This was so easy to make and the taste was out of this world. Thank you for the fabulous recipe.

    Reply
  3. Claire says

    November 20, 2021 at 4:27 pm

    5 stars
    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.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 21, 2021 at 8:32 am

      Thanks for the lovely feedback Claire 😀

      Reply
  4. Whitney says

    March 11, 2021 at 6:02 pm

    Have you ever tried this with leftover standing rib roast? Considering using it & not searing too much. TIA

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 11, 2021 at 7:08 pm

      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 🙂

      Reply
  5. Catherine says

    January 11, 2021 at 7:57 am

    4 stars
    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 👏❤️👌

    Reply
  6. Sandie says

    November 15, 2020 at 1:42 pm

    5 stars
    Fantastic- it’s my favourite One Pot recipe 😊

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 16, 2020 at 12:11 pm

      Thanks for the fantastic feedback Sandie 🙂

      Reply
  7. Gaea says

    November 3, 2020 at 4:41 pm

    5 stars
    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!!!!

    Reply
  8. simonandrew says

    August 27, 2020 at 6:19 am

    5 stars
    This. was. delicious!! Thank you for the recipe!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 27, 2020 at 7:32 am

      Thanks for the kind comment Simonandrew 🙂

      Reply
  9. John says

    February 15, 2020 at 12:40 pm

    5 stars
    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.

    Reply
  10. Andrea says

    November 5, 2019 at 6:17 am

    This looks great. I have a large family- do you think it would work well to double?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      November 5, 2019 at 10:57 am

      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 🙂 .

      Reply
  11. Amy says

    October 29, 2019 at 7:37 pm

    5 stars
    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!

    Reply
  12. Cathy says

    October 12, 2019 at 3:29 pm

    5 stars
    Great stew, my hubby loves it. Made sure to add it to his favorite meals. Thank you

    Reply
  13. Angie says

    August 19, 2019 at 10:16 am

    5 stars
    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 !!!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 19, 2019 at 12:54 pm

      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!

      Reply
  14. Rebecca says

    December 28, 2018 at 6:25 pm

    5 stars
    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.

    Reply
  15. Claire says

    November 30, 2018 at 4:38 pm

    5 stars
    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.

    Reply
    • Amanda Thomas says

      November 10, 2021 at 2:17 pm

      5 stars
      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!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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