Why Make This Recipe

Instant Pot Beef Stew is a perfect choice for a hearty meal that warms you up from the inside out. Using the Instant Pot cuts down the cooking time significantly, allowing you to enjoy tender, flavorful stew in a fraction of the time compared to traditional methods. This recipe packs a mix of protein and veggies, making it both satisfying and nutritious. Plus, it’s easy to make and great for meal prep or family dinners.

How to Make Instant Pot Beef Stew

Ingredients

2 pounds chuck roast (cut into 1½ to 2-inch chunks *see notes)
1 large yellow onion (cut into 1-inch pieces)
3 stalks celery (cut into 1-inch pieces)
3 large carrots (peeled and cut at a diagonal into 1-inch pieces)
2 tablespoons garlic (minced, about 4-5 cloves per 2 TBSP)
2 tablespoons tomato paste
1½ pounds baby gold potatoes (washed and cut in half)
6 ounces mushrooms (cut in half or quartered depending on the size)
3 cups unsalted beef stock
3 dry bay leaves
3 teaspoons kosher salt (or to taste)
½ teaspoons cracked black pepper (or to taste)
3½ tablespoons cornstarch (mix every 3½ TBSP of cornstarch with 3 TBSP of water to make a slurry)
1 cup frozen peas (optional)
Parsley (finely chopped, optional for garnish)
Oil (as needed for cooking, any neutral oil)

Directions

With the lid of the Instant Pot off, select the "Saute" option. Add enough oil into the pot to lightly coat the bottom, about 1 tablespoon. Once the pot is hot, sear the chuck roast pieces on each side until brown, about a minute per side. Do this in batches and add more oil when needed. Do not crowd the pot. Remove the beef and set aside.
Keeping the Instant Pot on "Saute," add the onion, celery, and carrots. Saute for a few minutes until the onion starts to look translucent. Add the garlic and saute until fragrant, about 30 seconds. Lastly, add the tomato paste and saute until it’s evenly combined with all the vegetables. If necessary, add a small amount of the beef stock or water to the pot and scrape the bottom to prevent burning.
Add the chuck roast back into the pot along with the baby gold potatoes, mushrooms, beef stock, salt, pepper, and bay leaves. Stir everything well. It should be right at the max line or slightly above it.
Place the lid on the Instant Pot, lock it, and set the pressure release knob to "Sealing." Select the "Pressure Cook" function and cook the beef stew on high for 30 minutes. After 30 minutes, allow it to natural release for 15 minutes, then manually release the remaining steam by turning the pressure release knob to "Venting." Once all pressure is released, unlock and open the lid.
With the Instant Pot lid off, stir in the peas and press the "Saute" button again. Wait for the stew to come to a simmer.
Meanwhile, mix together the cornstarch and water to make a slurry. Once the beef stew starts to bubble, stir the stew while slowly adding the slurry. Stir well and let it come to a simmer, allowing it to thicken slightly for a few seconds.
Portion the beef stew into serving bowls. If desired, garnish with parsley and enjoy while hot!

How to Serve Instant Pot Beef Stew

Serve this flavorful beef stew hot, either on its own or with crusty bread for dipping. It’s perfect for a cozy family dinner or as meal prep for the week. You can also serve it alongside a light salad or rice for a complete meal.

How to Store Instant Pot Beef Stew

Allow the stew to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. For longer storage, you can freeze the beef stew in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips to Make Instant Pot Beef Stew

For even more flavor, marinate the chuck roast in your favorite spices for a few hours before cooking.
Don’t skip the browning step, as it adds depth to the flavor of the stew.
Feel free to adjust the vegetables based on what you have on hand. Potatoes, carrots, and peas are classic, but you can add green beans, parsnips, or bell peppers as well.

Variation

You can add herbs like thyme or rosemary for an extra layer of flavor. If you prefer a creamier stew, consider stirring in a splash of heavy cream at the end. For a low-carb variation, replace potatoes with rutabaga or turnips.

FAQs

Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round, but chuck roast tends to be the most tender after cooking.

How do I know when the beef is cooked?
The beef should be fork-tender and easily shreddable when the stew is done cooking.

Can I make this stew without an Instant Pot?
Absolutely! You can cook this recipe in a Dutch oven or slow cooker, just adjust the cooking times accordingly: about 2-3 hours on low in a slow cooker or 2-3 hours on low heat in a covered Dutch oven on the stove.