Instant Pot Beef Stew (Rich, Hearty, and Perfectly Tender)
This Instant Pot Beef Stew delivers everything you love about a traditional slow-cooked stew—deep flavor, melt-in-your-mouth beef, and perfectly cooked vegetables—but in a fraction of the time. Thanks to pressure cooking, the beef becomes incredibly tender while the broth develops a rich, comforting taste that feels like it simmered all day.
Ideal for chilly evenings, busy weeknights, or relaxed family dinners, this one-pot meal is satisfying, nourishing, and wonderfully aromatic. Each spoonful is filled with tender beef, soft potatoes, sweet carrots, and a savory broth infused with herbs and gentle acidity.
Why You’ll Love This Recipe
- Deep, slow-cooked flavor in under an hour
- Tender beef that practically falls apart
- Vegetables that hold their shape without turning mushy
- Simple ingredients and minimal prep
- Perfect for meal prep and leftovers
Ingredients
Main Ingredients
- 2 pounds beef stew meat, cut into evenly sized cubes
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup water
- 2 tablespoons tomato paste
Vegetables
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 2 celery stalks, chopped
- 1 cup frozen peas (optional, added at the end)
Seasonings
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Step-by-Step Instructions
1. Prepare and Sear the Beef
Pat the beef dry with paper towels to remove excess moisture. This step helps achieve a beautiful golden sear. Lightly season the beef with salt and black pepper.
Set the Instant Pot to Sauté mode and allow it to heat until it displays “Hot.” Add the olive oil, then place the beef in a single layer. Work in batches if necessary to avoid overcrowding. Sear the beef for about 3–4 minutes per side until nicely browned. Remove the beef and set it aside.
2. Build the Flavor Base
Add the diced onion to the pot and sauté for 3–5 minutes, stirring occasionally, until soft and lightly golden. Stir in the minced garlic and cook for about 1 minute, just until fragrant.
Pour in about ¼ cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This step adds depth and prevents burn warnings.
3. Assemble the Stew
Return the seared beef and any accumulated juices to the pot. Add the remaining beef broth and water. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
Layer the carrots, potatoes, and celery on top of the beef. Do not stir—keeping the vegetables on top helps them cook gently and maintain their texture.
4. Pressure Cook
Secure the lid and ensure the valve is set to Sealing. Select Pressure Cook (Manual) on high pressure and set the timer for 35 minutes.
Once cooking is complete, allow the pressure to naturally release for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.
5. Add Peas and Finish
If using peas, switch the Instant Pot back to Sauté mode. Stir in the frozen peas and cook for 2–3 minutes, just until heated through.
Remove and discard the bay leaves. Taste the stew and adjust seasoning as needed with additional salt or pepper.
Serving Suggestions
Ladle the beef stew into warm bowls, making sure each serving includes a generous mix of beef, vegetables, and broth. Serve with crusty bread, homemade rolls, or over creamy mashed potatoes to soak up every drop of the flavorful sauce.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months; thaw overnight in the refrigerator
- Reheating: Warm gently on the stovetop or in the microwave