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!
- 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
Instant Pot Beef Stew
- 2 tablespoons olive oil
- 1 ½ lbs. stew meat (cut into 1 inch pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 lbs. potatoes (peeled and cut into 1 inch pieces)
- 8 medium carrots (peeled and cut into 1 inch pieces)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- 3 tablespoons tomato paste
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 3 tablespoons cornstarch (tapioca starch or arrowroot)
- Brown the meat. Place the olive oil in the Instant Pot and push the SAUTE button. Toss the meat with the salt and pepper and brown the meat on all sides.
- Deglaze the pan. Add a cup of beef broth to the pot and use a large wooden spoon or heat-safe spatula to deglaze the bottom of the pan. Stir in the remaining beef broth and tomato paste. Press the CANCEL button to turn off SAUTE function.
- Add ingredients. Place the remainder of the ingredients, except the cornstarch, into the pot and give it a good stir.
- Pressure Cook. Place the lid on the pot and make sure the vent is in the SEALED position and press the MANUAL button. Adjust the time to 35 minutes at HIGH PRESSURE.
- Release pressure. After the 35 minutes is up, let the Instant Pot natural release for 15 minutes and then turn the valve to VENTING position to release any excess pressure.
- Thicken. Open the lid, remove 1 cup of liquid and let cool slightly. Whisk the cornstarch into the liquid until smooth and then pour it back into the pot. Stir to thicken.
- Store leftovers in an air-tight container, in the fridge for up to 4 days.
- Freeze leftover in a freezer-safe container for up to 3 months. The cornstarch will cause the liquid to separate on thawing. If you're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.
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