When you need a hearty meal in a hurry, an Instant Pot beef stew is the perfect solution. This recipe combines the rich, slow-cooked flavor of traditional beef stew with the convenience and speed of the Instant Pot. In under an hour, you can have a tender, flavorful stew that’s perfect for any night of the week. Here’s how to make it.

1. Instant Pot Beef Stew Recipe


  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 4 cups beef broth
  • 1 cup red wine (optional, for richer flavor)
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 4 carrots, sliced
  • 4 potatoes, peeled and diced
  • 2 stalks celery, sliced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas (optional, added at the end)
  • Fresh parsley, chopped (for garnish)


Prepare the Beef

Start by seasoning the beef stew meat with salt and pepper. Dredge the meat in flour, shaking off any excess. This helps thicken the stew later and adds a nice crust to the beef.

Sear the Beef

Set your Instant Pot to the “Sauté” setting and heat the olive oil. In batches, add the beef and sear until browned on all sides. This step locks in the flavor and adds depth to the stew. Transfer the browned beef to a plate and set aside.

Sauté the Aromatics

Add the chopped onion to the Instant Pot and sauté for about 2-3 minutes, until softened. Add the garlic and cook for another minute, until fragrant.

Deglaze the Pot

Pour in the red wine (if using) or a bit of the beef broth to deglaze the pot, scraping up any browned bits from the bottom. These bits are packed with flavor. Let the liquid reduce slightly.

Add the Ingredients

Return the beef to the pot. Add the carrots, potatoes, celery, tomato paste, bay leaves, thyme, and rosemary. Pour in the beef broth and give everything a good stir to combine.

Cook Under Pressure

Secure the lid on the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 35 minutes on high pressure.

Release the Pressure

Once the cooking time is up, let the pressure release naturally for about 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. Remove the lid.

Finish the Stew

Stir in the frozen peas (if using) and let them cook through for a few minutes with the residual heat. Remove the bay leaves and taste the stew, adjusting the seasoning with additional salt and pepper if needed.


Ladle the stew into bowls and garnish with fresh chopped parsley. Serve with crusty bread or over a bed of mashed potatoes for an extra comforting meal.

Tips for the Best Instant Pot Beef Stew

  • Choosing the Right Meat: Opt for beef chuck or a similar cut that has good marbling. This ensures the meat becomes tender and flavorful during pressure cooking.
  • Searing for Flavor: Don’t skip the searing step. It adds a depth of flavor that makes a big difference in the final dish.
  • Thickening the Stew: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and stir it into the stew after pressure cooking. Use the “Sauté” function to bring the stew to a boil until it thickens.

With its tender beef, hearty vegetables, and rich broth, it’s sure to become a family favorite. Plus, the speed of the Instant Pot makes it a great option for busy weeknights. Try this recipe the next time you need a quick and satisfying dinner, and enjoy the delicious results!

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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