Instant Pot Beef Stew

Savory instant pot beef stew is filled with chunks of beef and veggies for a quick meal that tastes like it’s stewed for hours!!

Instant pot beef stew is a hearty home-cooked dinner in no time! You’ll want a Dinner Roll, Crescent, or Breadstick to sop up this broth-y goodness!!

Instant Pot Beef Stew in a white bowl with club crackers on the side

a bowl full of home

Growing up, I always loved when my mom whipped up some homemade soup or stew. Chicken noodle was of course the go to, but oh how I loved those days when she would whip up her classic Beef Stew Recipe!!

Most often she would just use what ever she had on hand, including leftover meat from a previous dinner. I’ve created a beef stew with similar homey vibes, but every ingredient in this bowl was meant for this stew and this stew alone.

The savory flavors and seasoned broth make this stew a quick favorite! And because it’s made in the instant pot you don’t need a lot of time to prep or get this onto the table!! Now that is a win-win.

Ingredients for instant pot beef stew recipe

How to make beef stew

BEEF. Add two tablespoons of oil to the Instant Pot, and heat on saute mode. Toss the stew meat with the salt and pepper. Add the beef to the pot and cook, turning frequently, until browned on all sides (you may need to do this in two batches).

ONION. Remove the beef from the pot and add the remaining tablespoon of oil and the onion, leek, and garlic to the pot. Cook, scraping the browned bits from the bottom of the pot, until the onion is soft and translucent.

VEGETABLES. In a medium bowl, whisk together the tomato paste, beef stock, Worcestershire, and thyme. Add the bay leaves, celery, carrots, potatoes, rutabaga, turnip, and celery root to the pot.

PRESSURE COOK. Add the browned beef to the pot. Pour the broth mixture over the top and stir gently to combine. Place the lid on the Instant Pot, turn the knob to seal, and set it to cook on manual mode at high pressure for 35 minutes.

RELEASE. When the cook time is finished, let the pressure naturally release for 10-15 minutes, then quick release the remaining pressure.

THICKEN. In a small bowl, whisk together the corn starch and water until the corn starch is dissolved. Pour the corn starch mixture into the pot and stir until the stew is slightly thickened.

SERVE. Taste and add additional salt and pepper if needed. Serve hot with fresh parsley on top.

Cooking beef pieces in the instant pot

Recipe Tips

Best Beef to Use: At my grocery store the meat section provided packages of pre cut meat and it even labeled “stew meat”. If your grocery store doesn’t carry that, you can easily cut your own bite-sized chunks. Choose a large cut of meat that has some fat marbling. My favorite to use is chuck roast. Boneless short ribs also work. 

Browning the Beef: This step can be skipped, but you are missing out! Browning the beef adds a delicious depth of flavor. Don’t forget to scrape any fleks left in the frying pan into the stew.  

Beef stew in the instant pot

Variations

Change up the veggies: There are a number of reasons why soups and stews are amazing, one of which is they are so easy to customize. This particular recipe already has a delicious assortment of ingredients, but if there are some you don’t like, or can’t get your hands on, you can easily leave it out or substitute it with something else. 

  • An easy way to substitute is to just increase a similar ingredient by the same amount. 
  • You can also add in a vegetable you think would taste great; some common stew veggies include green beans, cabbage, or corn kernels.
Scooping stew out of the instant pot with a wooden spoon

Storing Info

Whether you want to make the stew ahead of time or STORE leftovers you can use the same methods. 

  • Fridge: Let it cool to room temperature, then put it in an airtight container. The stew will stay good in the fridge for 3-4 days.
  • Freeze: Pour the cooled stew into a freezer safe container and freeze for up to 4 months. Let it thaw in the fridge before reheating the stew on the stovetop and serving. Just keep in mind that potatoes tend to get a little more crumbly after being frozen. It will just make the stew a little creamier.
Two bowls full of instant pot beef stew

check out these Other tasty Soups:

Instant Pot Beef Stew Recipe

Savory instant pot beef stew is filled with chunks of beef and veggies for a quick meal that tastes like it's stewed for hours!!
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 349 kcal
Author Lil’ Luna

Ingredients

  • 3 tablespoons olive oil divided
  • 2 pounds beef stew meat cut into bite sized chunks
  • 1 ¼ teaspoons salt
  • 1 teaspoon pepper
  • 1 medium yellow onion chopped
  • 1 leek quartered and sliced
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 stalks celery diced
  • 2 large carrots peeled and cut into chunks
  • 2 medium russet potatoes peeled and cut into bite sized pieces
  • 1 rutabaga peeled and cut into bite sized pieces
  • 1 turnip peeled and cut into bite sized pieces
  • 1 celery root peeled and cut into bite sized pieces
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Add two tablespoons of oil to the Instant Pot, and heat on saute mode. Toss the stew meat with the salt and pepper. Add the beef to the pot and cook, turning frequently, until browned on all sides (you may need to do this in two batches).
  • Remove the beef from the pot and add the remaining tablespoon of oil and the onion, leek, and garlic to the pot. Cook, scraping the browned bits from the bottom of the pot, until the onion is soft and translucent.
  • In a medium bowl, whisk together the tomato paste, beef stock, Worcestershire, and thyme. Add the bay leaves, celery, carrots, potatoes, rutabaga, turnip, and celery root to the pot. Add the browned beef to the pot. Pour the broth mixture over the top and stir gently to combine.
  • Place the lid on the Instant Pot, turn the knob to seal, and set it to cook on manual mode at high pressure for 35 minutes.
  • When the cook time is finished, let the pressure naturally release for 10-15 minutes, then quick release the remaining pressure. In a small bowl, whisk together the corn starch and water until the corn starch is dissolved. Pour the corn starch mixture into the pot and stir until the stew is slightly thickened.
  • Taste and add additional salt and pepper if needed. Serve hot with fresh parsley on top.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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