Instant Pot Beef Stew

First, THANK YOU from the bottom of my heart for your kind, enthusiastic words about my big cookbook announcement! I can’t overstate how encouraged and joyful it makes me feel to know how excited you are for the book. I’m working so hard on the recipes, and I know you are going to love them too. In the spirit of the warm, cozy vibes going around, I have an equally comforting hug of a recipe to share with you: Instant Pot Beef Stew. It has the cozy richness you expect from the stick-to-your-ribs classic, made faster in the pressure cooker.

Easy, healthy Instant Pot Beef Stew. Fall-apart tender beef in the most flavorful sauce! Loaded with veggies, Paleo, gluten free, and Whole 30 friendly.

This recipe is an adaptation of my Crock Pot Beef Stew, which is one of my absolute favorite recipes to make on a chilly, cloudy Sunday when I can prep the beef stew earlier in the day, then take pleasure in allowing the meat cook low and slow until it is so fall apart tender, it slices with a spoon.

This recipe for Instant Pot Beef Stew is that recipe’s flavor twin, on fast forward. (For those still in the market, this is the Instant Pot that I own. It’s actually on sale today too! Check out these 15 Healthy Instant Pot Recipes for other ideas of what you could make if you have one.)

Instant Pot Beef Stew. Full of tender beef, potatoes, carrots, and peas.

How to Make the Best Instant Pot Beef Stew

Below, I have a handy guide for how to make an Instant Pot Beef Stew that will warm you from the tips of your ears to your toes.

The ingredient prep and first steps for Instant Pot Beef Stew is much the same as its crock pot counterpart:

  • Brown the beef so that it gets that delectable crust. Crust = FLAVOR, so don’t skip this step. It takes a little bit of patience but will be well worth your time.
  • Deglaze the pot and scrape up every brown bit. Deglazing both adds richness to the stew and ensures that you don’t receive the dreaded Instant Pot “burn” warning. I wrote the recipe for deglazing with beef broth to keep it simple, but you could certainly do an Instant Pot Beef Stew red wine deglaze instead.
  • Sauté the veg. I loaded this soup with lots of healthy vegetables, so it truly can hold its own as an all-in-one meal.
  • Everybody in the Instant Pot! Add all of the ingredients to the Instant Pot, seal, then set the timer and let the pressure build.

For those with dietary concerns, this Instant Pot Beef Stew is Paleo friendly (swap the white potatoes for sweet potatoes or a different root veggie, such as parsnips) and Whole30 friendly (omit the peas.)

This beef stew is also naturally dairy free and gluten free…though we couldn’t resist dipping ours with hunks of crusty bread.

Easy, delicious Instant Pot Beef Stew. Paleo, Whole30 compliant.

How Long Do You Pressure Cook Beef Stew?

  • 35 minutes of high pressure (the manual setting), plus 10 minutes of natural release, yielded pieces of stew meat that tasted as if they’d been cooking for hours instead of minutes.
  • Be sure you cut the meat to the size directed in the recipe to ensure this cooking time is right for you too.

How Long Does It Take to Make Beef Stew in the Instant Pot?

  • Start to finish, this recipe was on our table in an hour and a half. As discussed above, 45 minutes of that was the cooking and natural release. You’ll also need about 10 minutes for the pressure to build before the timer begins, as well as some time to brown the meat in batches prior to cooking the stew. Again, I promise it will be worth it!
  • While that 90 minutes might not be *as* instant as a recipe name like “Instant Pot Beef Stew” suggests, in comparison to stovetop and slow cooker versions that take hours, the pressure cooker is still a fantastic shortcut.

Healthy Instant Pot Beef Stew. Easy comfort food.

How Do You Make Beef Stew Meat Tender?

  • Thank you Instant Pot! Normally, the only way to achieve a melt-in-your-mouth texture with tougher cuts of beef (like the beef used for beef stew) is hours of low and slow cooking. The Instant Pot speeds that along. Because no moisture escapes, it locks tenderness into every bite of the beef.

Instant Pot Beef Stew. Classic comfort food with tender beef and lots of vegetables.

Every time I take a bite of this Instant Pot Beef Stew, I feel transported to a snug room beside a roaring fire in some windswept, drizzly, fairytale part of the world. The coast of Ireland perhaps?

I can sense the heat of a fire and envision myself wearing a sweater (thick, woolly, and with a stereotypically charming Fair Isle pattern, of course).

Instant Pot Beef Stew feels like the meal for that kind of night, when the rain taps on the window, but you needn’t worry. You are snug and the stew is hot and ready.

Recommended Tools to Make This Instant Pot Beef Stew Recipe

Easy, healthy Instant Pot Beef Stew. Fall-apart tender beef in the most flavorful sauce! Loaded with veggies, Paleo, gluten free, and Whole 30 friendly.
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Instant Pot Beef Stew

Yield: 7 cups
Prep Time:
10 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 30 mins
Easy, healthy Instant Pot Beef Stew. Fall-apart tender beef in the most flavorful sauce! Loaded with veggies, Paleo, gluten free, and Whole 30 friendly.

Ingredients

  • 2 pounds boneless chuck roast
  • 3 tablespoons extra-virgin olive oil — divided
  • 2 teaspoons kosher salt — divided
  • 1/2 teaspoon ground black pepper — divided
  • 1 large yellow onion
  • 2 cloves garlic
  • 1 pound carrots — about 6 medium
  • 1 large russet potato
  • 1 14.5-ounce can low-sodium beef broth
  • 1 tablespoon Worcestershire sauce*
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 can (8-ounce) no salt added tomato sauce
  • 2 tablespoons cornstarch*
  • 2 tablespoons water
  • 1 1/2 cups fresh or frozen peas — no need to thaw
  • Fresh parsley — optional for serving

Instructions

  1. Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
  2. Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
  3. While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
  4. Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
  5. While the onion cooks, scrub and peel the potato and cut it into 3/4-inch chunks. If you haven’t finished cutting the carrots, do so now.
  6. Add the garlic to the Instant Pot. Cook, stirring constantly until fragrant, about 30 seconds. Add the beef broth and use a spoon to scrape the brown bits from the bottom of the pan. Make sure you remove every last bit of stuck-on food so that you don’t receive a “burn” warning.
  7. Stir in the carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef, along with any meat juices that have collected on the plate. Pour the tomato sauce on top. Do not stir again.
  8. Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
  9. In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through. Serve hot, sprinkled with fresh parsley.

Recipe Notes

  • Store leftovers in the refrigerator for 4 days or freeze for up to 3 months.
  • To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).
Course: Main Course
Cuisine: American
Keyword: Healthy Instant Pot Recipe, Instant Pot Beef Stew

Nutrition Information

Amount per serving (1.5 cups) — Calories: 489, Fat: 22g, Saturated Fat: 8g, Cholesterol: 117mg, Carbohydrates: 36g, Fiber: 6g, Sugar: 10g, Protein: 44g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Easy, healthy Instant Pot Beef Stew. Fall-apart tender beef in the most flavorful sauce! Loaded with veggies, Paleo, gluten free, and Whole 30 friendly. #wellplated #instantpot #pressurecooker #beefstew #paleo #whole30

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

42 comments

  1. Saralee M Czajkowski Reply

    This was SO easy and delicious!! Will be sure to make it again!

  2. This beef stew recipe is to die for — and the best part is it’s so easy! The only thing I did different was to add a few stalks of celery and a green bell pepper because I wanted to use them up. The thyme and bay leaf give this stew such a great flavor. Thanks for another deliciously simple and healthy recipe!

  3. This was SO good! I’m not a big cook, but this sounded so yummy and worth making.

  4. This was AMAZING! So easy to make and I’ll definitley be making it all winter long!

  5. Can you advise if the cooking time should be less if the meat pieces are smaller? My family doesn’t like the big chunks??

    • Hi Cathy, the cook time may be slightly shorter if the meat pieces are smaller. I haven’t tried it myself, so I don’t have a specific time to give you, but if you decide to experiment, I’d love to hear how it goes!

  6. How long would you cook for if using cooked leftover roast beef? Want to make tonight! Thanks

    • Hi Laney, if the beef is completely cooked and tender already, I would just stir it in at the end with the peas to warm through. I hope you enjoyed it!

  7. My husband loved it! The ease is amazing. I prefer a little more flavor and chunky potatoes so will tweak it as I learn the Instapot.

  8. Made this tonight for my husband and in laws and we all really enjoyed it. Will for sure be having this again.

  9. This recipe is fabulous! Rich and beefy tasting. What I would consider the perfect beef stew recipe!

  10. Amazing!  I left out the tomato sauce  but it was still great.  

  11. The taste was great but the potatoes came out mushy. Next time I will cut a little bigger. The meat was great and tender!

  12. We had the stew tonight – big hit with my family! My 6 year old especially loved the meat, as he informed us he is a velociraptor and they love meat!

  13. Substituted radishes for potatoes (an extra low carb step), stilled turned out great!

  14. Made this twice so far. Substituted arrowroot and Trader Joe’s organic coconut aminos. So hearty and delicious. Thank you   Love those instant pot recipes

  15. Hi there! I’m making this tonight, and I just want to ask a bone headed question- when you say cook on high pressure for 35 min, are you using the manual setting or the meat/stew?
    Tia!

  16. Hello! I was wondering if the one can of beef broth was the only liquid that you added to the instant pot, because it looked much more full at the end.
    Thanks! I’m going to try this tonight!

  17. If deglazing with red wine is it a straight sub for the amount of beef broth you listed ?

    • Hi Kate, I think about 1/2 cup would be good! You can just splash it in and eyeball it though. As long as you cook it down, you’ll be fine. I hope you enjoy the stew!

  18. Why do you put the tomato sauce in last on top and not stir rather than coating the beef with it first before adding stock and veggies? I am curious about the technique. Thanks. I will make this tonight.

    • Great question Lowen! I find that helps avoid the dreaded Instant Pot “burn” warning, which tomato sauce can trigger. I hope you love the recipe!

  19. This was very quick to make and plenty of extra flavor from the bay leaf, thyme and worst. sauce. I used 32 oz of beef stock and tomato paste instead of tomato sauce. We love generous amounts of gravy. Next time will reduce tomato paste to 5-6 oz.

  20. Thank you for sharing this recipe!  This is only our second time using our IP, and this recipe was easy to follow and delicious.  

  21. This looks so good! I wanted to make it and I have a 1 lb bag of those  baby Dutch  yellow potatoes. Do you think I can use those instead of a russet? I’m just a little over russets .. if so, how many and how do I prepare them? Thank you!

    • Hello! I think you could use those potatoes—just cut them in half or quarters as needed to be roughly 3/4-inch pieces that the recipe calls for. Half the 1 pound bag would probably do it, but you can adjust depending on how much you like potatoes! I hope you enjoy the stew!

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