This Instant Pot Beef Stew is the kind of dinner that arrives at the table smelling like effort and tasting like time. It gives you tender cubes of chuck, a rich, savory braise, and vegetables that hold their shape without turning to mush. You do the work in stages—sear, deglaze, pressure-cook—and the Instant Pot does the heavy lifting. The payoff is a stew with deep flavor in a fraction of the usual time.
I like to think of this recipe as practical comfort. It’s weekday-friendly when you need a solid one-pot meal, but it’s also sturdy enough for a relaxed weekend dinner. Little steps—searing in batches, scraping the fond, finishing with peas—make a big difference. Follow them in order and you’ll get consistent results.
Below you’ll find the exact ingredients and the precise, step-by-step method I use. I’ll also share what to avoid, small notes that matter, and options if you want to tweak the stew for the season or your pantry. Let’s get to it.
The Ingredient Lineup
Ingredients
- 1 tablespoon olive oil — for searing the beef and building a flavorful fond on the bottom of the pot.
- 1 pound chuck roast, cut into 1 inch cubes — the stew’s protein; chuck has the fat and connective tissue that break down into tender, beefy bites.
- 1 medium onion, chopped — adds sweetness and body to the braising liquid.
- 2 cloves garlic, chopped — aromatic backbone; add with the onion so it softens without burning.
- 2 cups beef broth — the braising liquid and flavor base; it carries the tomato paste and Worcestershire through the meat.
- 2 tablespoons tomato paste — concentrates umami and deepens color and flavor.
- 2 tablespoons Worcestershire sauce — layers savory, tangy notes into the broth.
- 1/2 teaspoon dried thyme — subtle herb note that plays well with beef.
- 6 medium carrots, peeled and cut into 1 1/2″ pieces — tender but sturdy; size keeps them from disintegrating under pressure.
- 3 small Yukon Gold potatoes, peeled and quartered — waxy enough to hold shape, creamy when cooked.
- 3/4 cup frozen peas — stirred in at the end for a pop of color and freshness.
- salt and pepper — to taste; crucial for finishing and balancing the stew.
- 2 teaspoons corn starch + 1 tablespoon cold water (optional) — to make a quick slurry if you want a thicker gravy.
- 1 medium sweet potato (optional) — can be added in place of or alongside Yukon Golds for extra sweetness and body; note it will break down more.
The Method for Instant Pot Beef Stew
- Press “Saute” on the Instant Pot and add 1 tablespoon olive oil. Season the beef cubes with salt and pepper.
- When the pot is hot and the oil is shimmering, add half the beef cubes in a single layer and sear 5–7 minutes, until well browned on the bottom. Remove browned beef to a plate.
- Add the remaining beef cubes and sear 5–7 minutes until browned. Remove to the plate with the first batch.
- Add the chopped onion and chopped garlic to the hot pot and sauté 2–3 minutes, stirring and scraping up browned bits, until softened and beginning to brown.
- Pour in 2 cups beef broth, then add 2 tablespoons Worcestershire sauce, 1/2 teaspoon dried thyme, and 2 tablespoons tomato paste. Stir to combine and scrape the bottom to deglaze. Press “Cancel” to stop Saute.
- Return the seared beef to the pot. Add the carrots (peeled and cut into 1 1/2″ pieces) and the Yukon Gold potatoes (peeled and quartered). If using the optional sweet potato, peel and cut it into 1 1/2″ pieces and add it now (note: sweet potato will break down more and will add thickness and flavor).
- Close the lid, set the valve to SEALING, select “Manual” or “Pressure Cook” (High Pressure), and set the time for 25 minutes.
- When the cook time ends, let the pot naturally release pressure for 10 minutes. After 10 minutes, carefully move the valve to VENTING to release any remaining pressure and open the lid once the float valve drops.
- Stir in 3/4 cup frozen peas and taste; adjust salt and pepper to your preference.
- (Optional thickening) If you want a thicker stew, whisk 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Press “Saute,” stir the slurry into the stew, and simmer for a few minutes until thickened, stirring occasionally. Press “Cancel” when finished.
- Serve warm.
The Upside of Instant Pot Beef Stew
Speed without sacrifice: pressure cooking compresses hours of braising into about an hour of active time, including searing. Flavor concentration is excellent because the sealed environment traps aromatics and forces them into the meat and vegetables.
Consistency: the steps—sear, deglaze, and pressure cook—give predictable results. Follow the order and the pot does the rest. It’s also a forgiving recipe; if you let the stew rest a little before serving, the flavors meld and improve.
One-pot dinner: from the stove to the table with minimal cleanup. You get a protein, starch, and vegetables in the same pan.
If You’re Out Of…
If you don’t have the optional sweet potato, simply omit it; the stew will still be hearty. If you’re short on Yukon Golds, the sweet potato can stand in (expect a sweeter, softer texture). If you’re out of peas, leave them out or thaw frozen peas and stir them in at serving time for the same finish.
If you don’t have Worcestershire on hand, the stew will still be flavorful because of the tomato paste and beef broth—just taste and adjust with a little extra salt and a squeeze of acid at the end if it needs brightness. The key items to keep are the chuck roast, beef broth, and tomato paste; they form the backbone of the stew.
Toolbox for This Recipe
- 6–8 quart Instant Pot or electric pressure cooker — large enough to hold all the ingredients without crowding.
- Tongs — for turning beef cubes during searing.
- Wooden spoon or heatproof spatula — for scraping up browned bits while deglazing.
- Chef’s knife and cutting board — for prepping onions, garlic, carrots, and potatoes.
- Measuring spoons and cups — to keep the seasoning balanced.
- Small bowl and whisk — to mix the cornstarch slurry if you choose to thicken the stew.
Frequent Missteps to Avoid
Skipping searing: don’t skip searing the beef. It’s the single biggest flavor booster. If you crowd the pot, the meat will steam instead of brown. Sear in two batches as instructed.
Not deglazing properly: after searing and sautéing the onion, add the broth and scrape the pot well. Those browned bits (fond) dissolve into the liquid and make the stew taste deeper. If you don’t deglaze, you risk a burn notice or a flat-tasting sauce.
Adding peas too early: frozen peas should be stirred in at the end to keep their texture and color. Adding them before pressure cooking will overcook them into a mushy, dull green.
Over-thickening: if you use the cornstarch slurry, add it slowly and simmer briefly. Cornstarch thickens quickly and can go from perfect to gloopy fast.
Year-Round Variations
Winter: stick close to the recipe but increase the carrots or add the optional sweet potato for an extra layer of comfort. The natural sweetness pairs well with the beef’s richness.
Spring/Summer: keep the method but lighten the finish—skip the cornstarch and stir in fresh herbs at the end (parsley or thyme) for brightness. You can add a handful of peas as written or throw in some blanched green beans at the end for a crunchier component.
Make-ahead/potluck: the stew holds up well and often tastes better the next day. Cook as directed, cool, then refrigerate; the flavors meld and deepen overnight.
Recipe Notes & Chef’s Commentary
Why chuck roast? It’s budget-friendly and becomes tender with slow, moist heat. That collagen melts into gelatin and gives the broth body. Cutting the meat into 1-inch cubes helps it cook evenly during pressure cooking.
Salt timing: season the beef before searing and then adjust the final salt after peas are stirred in. Liquid reduces a little during sautéing and after finishing; tasting at the end ensures the seasoning is right.
Texture balance: Yukon Golds hold their shape well. Sweet potatoes break down more and will add thickness and a sweeter flavor—good if you like a heartier, slightly sweeter stew.
Thickening choice: the cornstarch slurry is quick and effective. If you prefer a more rustic finish, remove a cup of the solids and mash them into the liquid with a fork for natural thickening before returning them to the pot.
Cooling, Storing & Rewarming
Cooling: let the stew cool slightly at room temperature for no more than one hour, then transfer to shallow containers to speed refrigeration. This prevents long danger-zone time and keeps the texture better.
Storing: refrigerate for 3–4 days. Freeze for up to 3 months in airtight containers or freezer bags. If you plan to freeze, leave out the peas and add them fresh when reheating for better texture.
Rewarming: thaw overnight in the fridge if frozen, then reheat gently on the stovetop over medium-low heat, stirring occasionally. Use a splash of water or broth if it’s thicker than you like. You can also microwave single portions—stir halfway through heating for even warmth.
Quick Q&A
Can I double this recipe? Yes, but make sure your Instant Pot is not more than two-thirds full when pressure cooking. If you double, you may need a slightly longer time to come to pressure, but keep the 25-minute cook time for the meat to become tender.
Can I use another cut of beef? Chuck is preferred for its connective tissue; brisket or short ribs will also work but may change the texture and flavor. Lean cuts can dry out or simply won’t develop the same gelatinous richness.
Do I have to use cornstarch? No. The cornstarch slurry is optional. If you prefer, mash a few potato pieces into the broth to thicken naturally, or serve it with a spoonful of cooked potato for body.
Bring It to the Table
Serve this stew warm in deep bowls. A hunk of crusty bread or a warm biscuit is perfect for sopping up the sauce. If you want something lighter, serve over buttered egg noodles or steamed rice to stretch it and soak up the juices.
Finish with a grind of black pepper and a sprinkle of chopped parsley if you have it. Simple plating—big spoonfuls, a scattering of peas, and a glossy ladle of sauce—makes the stew look as good as it tastes.
Instant Pot Beef Stew
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1 poundchuck roastcut into 1 inch cubes
- 1 mediumonionchopped
- 2 clovesgarlicchopped
- 2 cupsbeef broth
- 2 tablespoonstomato paste
- 2 tablespoonsWorcestershire sauce
- 1/2 teaspoondried thyme
- 6 mediumcarrotspeeled and cut into 1 1/2" inch pieces
- 3 smallYukon Gold potatoespeeled and quartered
- 3/4 cupfrozen peas
- salt and pepperto taste
- 2 teaspoonscorn starch+ 1 tablespoon cold water optional
- 1 mediumsweet potatooptional
Instructions
Instructions
- Press "Saute" on the Instant Pot and add 1 tablespoon olive oil. Season the beef cubes with salt and pepper.
- When the pot is hot and the oil is shimmering, add half the beef cubes in a single layer and sear 5–7 minutes, until well browned on the bottom. Remove browned beef to a plate.
- Add the remaining beef cubes and sear 5–7 minutes until browned. Remove to the plate with the first batch.
- Add the chopped onion and chopped garlic to the hot pot and sauté 2–3 minutes, stirring and scraping up browned bits, until softened and beginning to brown.
- Pour in 2 cups beef broth, then add 2 tablespoons Worcestershire sauce, 1/2 teaspoon dried thyme, and 2 tablespoons tomato paste. Stir to combine and scrape the bottom to deglaze. Press "Cancel" to stop Saute.
- Return the seared beef to the pot. Add the carrots (peeled and cut into 1 1/2" pieces) and the Yukon Gold potatoes (peeled and quartered). If using the optional sweet potato, peel and cut it into 1 1/2" pieces and add it now (note: sweet potato will break down more and will add thickness and flavor).
- Close the lid, set the valve to SEALING, select "Manual" or "Pressure Cook" (High Pressure), and set the time for 25 minutes.
- When the cook time ends, let the pot naturally release pressure for 10 minutes. After 10 minutes, carefully move the valve to VENTING to release any remaining pressure and open the lid once the float valve drops.
- Stir in 3/4 cup frozen peas and taste; adjust salt and pepper to your preference.
- (Optional thickening) If you want a thicker stew, whisk 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Press "Saute," stir the slurry into the stew, and simmer for a few minutes until thickened, stirring occasionally. Press "Cancel" when finished.
- Serve warm.
Equipment
- Instant Pot
Notes
10. (Optional thickening) If you want a thicker stew, whisk 2 teaspoons cornstarch with 1 tablespoon cold water until smooth. Press "Saute," stir the slurry into the stew, and simmer for a few minutes until thickened, stirring occasionally. Press "Cancel" when finished.
