Instant Pot Beef Stew has tender chunks of beef and hearty vegetables in a rich beefy broth.

Learn my favorite tips and tricks to cook this easy classic in an Instant Pot (or pressure cooker) for a family favorite everyone loves.

Instant Pot Beef Stew with Instant pot in background

Instant Pot Cooking is Easy

If you’re new to pressure cooking (and the Instant Pot), you’re going to love it! It’s so easy to use and cooks meals in minutes in just one pot (including browning meat and cooking). Win-win!

If you don’t have an Instant Pot, you can find them online here! It makes the most tender ribs and chops and of course amazing beef stew.

We make homemade beef stew often but this recipe cuts down on time (and dishes) for a flavorful stew in one pot!

Instant Pot Beef Stew Ingredients


When it comes to pressure cooker beef stew, there is no better cut of meat than chuckBuy a thick chuck pot roast and cut it into chunks. If you can’t find chuck, regular stewing beef will work just fine!


This recipe contains the classics, potatoes, onions, carrots and celery. Peas are added in at the end (so they don’t overcook).
Not a fan of peas? No problem, add in some green beans instead!


This is a rich brown-gravy type broth with flavor from fresh herbs and a bit of tomato paste. If desired a small can of diced tomatoes can be added for a tomato broth stew.

Uncooked ingredients for Instant Pot Beef Stew

How To Make Instant Pot Stew

To make this instant pot beef stew recipe (full recipe below):

  1. SEAR: Turn the Instant Pot on to sauté and brown the stew beef chunks in small batches. Overcrowding will make too much juice and the meat won’t sear well.
  2. DEGLAZE: Simply add broth/wine and scrape any goodies off the bottom of the pan. These bits add flavor and scraping them off ensures you won’t see a “burn” notice on the instant pot.
  3. COOK: Add the rest of the ingredients (per recipe below) and turn the pressure cooker on.
  4. THICKEN: When cooking cycle ends, release the pressure from the Instant Pot and add the cornstarch slurry to thicken.

Instant Pot Beef Stew in the pot

How Long to Cook Beef Stew in the Instant Pot

Sear, 15 minutes This pressure cooker beef stew recipe starts with searing the beef to get a good crust on it (don’t skip this part). This will take about 10-15 minutes or so (in 2 batches).

Build & Release Pressure, 25 minutes It will take about 10-15 minutes to get up to pressure and it will natural release for about 15 minutes.

Cook Time, 35 minutes The stew cooks for 35 minutes in the Instant Pot but keep in mind, that’s the cooking time only.

Overall, you can expect this Instant Pot Beef Stew to take about 90 minutes start to finish, but don’t worry, most of the time is hands off.

Time Saving Tip

While the beef is searing in batches, this is a good time to prep and chop the veggies. Performing tasks while things are cooking helps things flow easily during preparation!

Instant Pot Beef Stew in ladle

Serve with…

Beef stew is practically a complete meat-and-potatoes meal in itself, no need to fuss with much else.

A fresh tossed salad (or caesar salad) and some crusty bread, French bread or dinner rolls are the perfect sides.

Got Leftovers?

To freeze beef stew place in a freezer bag or container. To reheat, no need to pre-thaw. Just empty the frozen block into a pot on low heat, and you’ll have dinner on the table again in no time!

More Instant Pot Recipes

Instant Pot Beef Stew with Instant pot in background
4.92 from 84 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Instant Pot Beef Stew

This instant pot beef stew is unbelievably mouthwatering. Tender beef chunks are pressure cooked with other delicious ingredients like peas, potatoes, carrots, and onions.
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 8 servings
buy hollys book


  • 2 pounds stewing beef trimmed and cubed
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 large onion diced
  • 3 tablespoons olive oil
  • 3 cups beef broth
  • 1 cup red wine or 1 more cup beef broth
  • ¼ cup tomato paste
  • 1 teaspoon fresh rosemary chopped
  • 2 sprigs thyme
  • 3 cups baby potatoes cubed
  • 4 large carrots chopped
  • 2 ribs celery chopped, about 1 cup
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • ¾ cup peas defrosted


  • Toss beef with garlic powder, salt and pepper.
  • Turn a 6-quart Instant Pot to sauté and add half of the olive oil. Brown half of the beef, about 3-5 minutes, don’t stir too much so you get a nice crust. Repeat with remaining beef and set aside.
  • Add onions (and a bit more oil if needed) to the Instant Pot and cook 2-3 minutes or just until slightly softened.
  • Add beef, broth, wine, tomato paste, rosemary, thyme, and vegetables except peas (ensure ingredients do not go above fill line). Secure lid and select Meat/Stew; cook on high pressure 35 minutes.
  • Once the timer beeps, allow for a natural-release for about 15 minutes. Release any remaining pressure.
  • Remove lid and turn to sauté bringing broth to a boil.
  • Create a slurry by combining cornstarch and water in a small bowl or cup.
  • Once the broth is simmering, stir in the cornstarch to reach desired consistency (you may not need all of it). Allow to simmer 2-3 minutes or until thickened and bubbly. 
  • Stir in peas and serve.



Note: You may not need all of the cornstarch slurry.
4.92 from 84 votes

Nutrition Information

Calories: 458 | Carbohydrates: 21g | Protein: 23g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 341mg | Potassium: 1020mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5380IU | Vitamin C: 21.9mg | Calcium: 53mg | Iron: 3.4mg

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

Course Beef, Dinner, Main Course, Soup
Cuisine American
Instant Pot Beef Stew in a white bowl with writing


ingredients in slow cooker to make Instant Pot Beef Stew with writing
Instant Pot Beef Stew in a white bowl with writing
Instant Pot Beef Stew in a slow cooker and plate with a title


, , , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This recipe was fabulous! We used a chuck roast trimmed and cubed as suggested and the meat was melt in your mouth. We used baby carrots and baby potatoes—minimized the chopping time for sure. I thought a cup of wine sounded like a lot but it was the perfect amount. My hubby said the recipe is definitely a keeper. Gave the recipe to a friend who raved about it as well…5 stars

  2. I made this tonight and was excellent, perfect for the winter weather. I was worried my meat would be too big to cook properly and my carrots so had them cut on the smaller side. Next time I would leave them chunkier. I did 1/2 cup red wine and a 1/2 cup broth (along with the 3 cups). Worked for me as the wine flavor was a hint there.5 stars

  3. The recipe as is (no mods) is a no for me. Followed the recipe exactly. Step by step. I felt it had an overwhelning red wine flavour. 1 cup seemed like a lot and really over powered the other flavours. I would personally use 1/4 to 1/2 at most next time. The wine was pretty much all I could taste in the broth/gravy. 35 minutes also seemed long and I should have followed my instincts. The potatoes were overcooked and the carrots were just a minute away from being completely overcooked. The celery was pure mush. Would try again with some mods (less wine, less time, maybe some more herbs?)2 stars

    1. Sorry to hear that you didn’t enjoy this beef stew as much as we do Paul. Thank you for trying it. It is definitely versatile and next time hopefully it’s perfect for your tastes!

  4. I always find any beef stew always bland. For me I added ketchup, HP sauce and Worschestor sauce. Next time I will double the herbs. I added the peas afterwards on this as they would have been mushy. There was another recipe that said to add flour and honestly….no. This was great as it did not stick to the bottom of the pot. What I do like about the recipe is that it was used in an ipot. It takes any hard meat and makes it soft and edible so you can use anything. There is a hamburger recipe that hands down I will always come back to. Spend with pennies is one of my favorite recipe go to.

  5. Beef stew was amazing! Easy to make considering I’ve only had my pot for about 2 weeks. I’m looking for easy new recipes all the time.5 stars

  6. I made this stew & my husband & I loved it! It was thick & hearty. He didn’t even mind the peas, & he absolutely hates peas.5 stars

  7. I am enjoying the leftovers right now! I added an extra clove of garlic, 2 bay leaves, and an extra tablespoon of tomato paste. I like the bay but next time I will only add one. I added all of the cornstarch and it was just the way I like it. My picky 6 year old devoured it. My 4 year old didn’t like it last night but today he’s eating it fine now that I “added meat and carrots”. Its very flavorful and the beef was very tender. Thank you!5 stars

  8. I’ve made this 5 times within the last month! My boyfriend and I love it. Such a great winter dish. I am curious though, how much is considered a serving for this recipe?5 stars

    1. A serving would be about 2 cups Brianne. Serving size and nutrition will vary based on the size of the veggies you are using as well.

  9. Delicious! As long as you go by the standard amounts, you can vary the vegetables and the spices. I’ve cut the recipe in half and it was still delicious. The second time I made this I substituted vegetable broth for the beef broth. Still delicious! Thanks so much for this recipe!5 stars

  10. I am excited to try your Beef Stew recipe and many other recipes you have posted. Heres to many recipes and great food to indulge in.

  11. I’m a relatively inexperienced cook and have fallen in love with the Instant Pot. I made this recipe yesterday and thoroughly enjoyed it. I will make this again. I noticed that while thyme was listed in the ingredients it was not in the instructions. I assumed I should add it with the rosemary. Thank you for this recipe and I will be looking through more of your offerings.5 stars

    1. So glad you enjoyed it! Yes, the thyme should go with the rosemary. Thank you for letting me know, I’ve updated the recipe.

  12. I have not made the recipe yet but must say it looks wonderful! Can the wine be left out as my family does not care for the flavor in food. Would I substitute more beef stock or just leave it out? Such a comforting meal on a cold night~

  13. I use several of your recipes, Namely your hamburger vegetable soup. I made this tonight, and hands down it is the best thing I’ve made in the instant pot. I’ve tried a couple other stew recipes, but my husband was in heaven and said it’s the best beef stew he’s ever had. And he’s an old southern boy who’s mom is a good cook!! You made me look soooooo good!

    I hope it’s ok that I shared your recipe on the Instant Pot group on Facebook and gave you all the credit. Quite a few said they were going to try it!

    And I used Cabernet Sauvignon this time vs merlot last time, and I think that’s what did it. Gave it a better flavor.

    Thanks again!!5 stars

  14. Tasted great! I browned my meat on the stove then added it instant pot, and I used ribeye steak. It was delicious.5 stars