Instant Pot Beef Stew

by

Instant Pot Beef Stew

A Hearty and Flavorful Classic Made in a Fraction of the Time

This Instant Pot Beef Stew brings all the rich, slow-simmered flavor of traditional stew but in a fraction of the time. Each bite delivers tender chunks of beef, soft yet firm carrots, creamy potatoes, and a perfectly seasoned broth that feels like a warm hug on a cold day.

Whether you’re cooking for a cozy family dinner or simply craving comfort food, this easy pressure cooker version guarantees deep, home-cooked flavor with minimal effort.

Ingredients

For the Stew:

  • 2 lbs beef stew meat, cut into 1 ½-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 medium carrots, peeled and sliced into thick rounds
  • 4 medium potatoes, peeled and diced into chunks
  • 2 celery stalks, chopped

Seasonings and Aromatics:

  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas (optional, for color and freshness)

Instructions

1. Prepare and Sear the Beef

Pat the beef cubes dry with paper towels — this step ensures a perfect sear instead of steaming. Lightly season with salt and pepper.

Set the Instant Pot to Sauté mode and allow it to preheat until it reads “Hot.” Add the olive oil, then place the beef in a single layer. Avoid overcrowding the pot; sear the meat in batches if necessary. Brown each side for about 3–4 minutes, until golden and caramelized.

Transfer the browned beef to a plate and set aside.

2. Sauté the Aromatics

Add the diced onion to the pot and cook for 3–5 minutes, stirring occasionally until softened and lightly golden. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Mix in the tomato paste, stirring well to coat the onions and develop a deeper flavor.

3. Build the Base

Pour in the Worcestershire sauce, followed by the beef broth and water. Add thyme, rosemary, bay leaves, and a pinch of black pepper. Use a wooden spoon to scrape the bottom of the pot, loosening any browned bits — they’ll add rich depth to your stew.

Return the seared beef (and any juices) to the pot, stirring to combine.

4. Add the Vegetables

Layer the carrots, potatoes, and celery on top of the beef. Do not stir — this prevents the vegetables from overcooking during pressure cooking and keeps their texture perfect.

5. Pressure Cook the Stew

Secure the Instant Pot lid and ensure the valve is set to Sealing.
Select Pressure Cook (or Manual) mode and set the timer to 35 minutes on High Pressure.

When the cooking time is complete, allow the pot to naturally release pressure for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

6. Add Peas and Adjust Seasoning

If using peas, turn the Instant Pot back to Sauté mode, add the frozen peas, and cook for 2–3 minutes, just until warmed through. Discard the bay leaves.

Taste the stew and adjust salt or pepper as needed.

7. Serve and Enjoy

Ladle the stew into deep bowls, making sure each serving includes a hearty mix of beef, vegetables, and broth. Serve it with crusty bread, buttered rolls, or over a bed of creamy mashed potatoes to soak up every drop of the flavorful sauce.

This Instant Pot Beef Stew captures the heart of homemade cooking — tender meat, fragrant herbs, and a perfectly balanced broth — made simple and satisfying in your pressure cooker.

 

Leave a Comment