In the spirit of the warm, cozy vibes, I have a comforting hug of a recipe for you: Instant Pot Beef Stew. It has the cozy richness you expect from the stick-to-your-ribs classic, made faster and easier in the pressure cooker.
Email Me the Recipe!
By signing up, you'll join our email list and can unsubscribe anytime. Already registered? Log in.
This recipe is an adaptation of my Crock Pot Beef Stew and stovetop Beef Stew.
Beef stew is one of my absolute favorite recipes to make on a chilly, cloudy day (same with this Crockpot Vegetable Beef Soup).
I love it when I can prep the beef stew early in the day, then take pleasure in allowing the meat to cook low and slow for hours until it is so fall-apart tender, it slices with a spoon.
Time, however, is not always on my side.
This recipe for Instant Pot beef stew is that recipe’s taste twin, but on warp speed.
The pressure cooker makes that all-day flavor attainable in a fraction of the time.
The veggies and beef pieces become perfectly tender and flavorful in a scrumptious, cozy-to-your-core broth.
Every time I take a bite of this tasty 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?
Or try Beef Bourguignon for a French-inspired version.
Ultimately, location doesn’t matter when you tuck into this hearty stew as long as you’re snug and the stew is hot and ready.
5 Star Review
“I’ve made this recipe twice recently and it is great. It is so easy to make and the taste is so rich and delicious.”
— Kathy —
Tips for the Best Beef Stew in an Instant Pot
- 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 adds richness to the stew and ensures you don’t receive the dreaded Instant Pot “burn” warning.
- Use wine if you like. I wrote the recipe for deglazing the stew with beef broth to keep it simple, but you could certainly do an Instant Pot beef stew red wine and deglaze with that instead.
- Pile on the veg. Forget Instant Pot beef stew with few ingredients! I loaded this soup with lots of healthy vegetables, so it’s incredibly flavorful and truly can hold its own as an all-in-one meal.
- Size matters. The Instant Pot can turn finely chopped veggies into mush pretty easily. For best results, cut the potatoes and other vegetables roughly into larger pieces. They will hold up better during the cooking process.
How to Make Instant Pot Beef Stew
If you love cozy, hearty, and nutritious recipes that will please everyone at your table, then this dairy-free Instant Pot beef stew recipe is the best thing to cook in an Instant Pot!
Like hearty Spanish Chicken Stew and Braised Short Ribs, 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.
The Ingredients
- Boneless Chuck Roast. Beef chuck roast is the perfect for beef stew (and Beef Barley Soup). It’s tender, protein-packed, flavorful, and won’t dry out during cooking.
Tip!
- How to make beef stew meat tender. 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 the process along. Because no moisture escapes, it locks tenderness into every bite of the beef.
- Onion + Garlic + Carrots. Staples that help build the stew’s flavors and add nutrition. If you love celery, you could also add some to this easy Instant Pot beef stew recipe.
- Russet Potato. Russet potatoes hold up well during cooking (save the Yukon gold potatoes for Scalloped Potatoes), making them the perfect variety to use in beef stew. Make sure your potato chunks are similar in size so that they will cook in the same amount of time.
- Worcestershire Sauce. A dash of this umami ingredient will make the flavors pop.
- Bayleaf + Dried Thyme. For a more complex broth with that extra somethin’ somethin’.
- Tomato Sauce. Instead of making Instant Pot beef stew with tomato paste, the tomato sauce helps give the stew liquid and balances out all the other flavors. (Plus, unless it is 100% necessary, I hate opening a can only to use a few tablespoons tomato paste!)
- Cornstarch + Water. You can add water to your beef stew with a little cornstarch (instead of flour) to thicken it up.
- Peas. Fresh or frozen will work here.
The Directions
- Brown the beef in the Instant Pot in batches so that all sides develop color.
- Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it with a wooden spoon.
- Add the remaining ingredients. Do NOT stir! This helps avoid the burn warning.
- Cook Instant Pot beef stew on HIGH for 35 minutes, then let the pressure release naturally. Discard the bay leaf.
- Prepare a cornstarch slurry, and stir it into the Instant Pot. Add the peas. ENJOY!
Tip!
- How long to 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 Instant Pot beef stew time is right for you too.
- What about the meat/stew button? The meat stew setting is a one-click approach to cooking larger pieces of meat (like those in this recipe) in the Instant Pot. The meat stew setting on the Instant Pot is 35 minutes long, so it should work, but I haven’t experimented with the setting myself. I recommend making the recipe as directed.
Wine Pairing
Instant Pot beef stew and red wine are a delicious combo! Try this stew with a full-bodied Merlot, Malbec, Pinot Noir, Cabernet Sauvignon, or Bordeaux. You can use some of the wine to deglaze the pan, then enjoy the rest.
Storage Tips
- To Store. Refrigerate stew in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- To Freeze. Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Chop the vegetables up to 1 day in advance, storing them in separate airtight storage containers in the refrigerator.
What to Serve with Instant Pot Beef Stew
Recommended Tools to Make this Recipe
- Instant Pot. This is the one I own and love!
- Ladle. The ideal tool for serving soups and stews.
- Extra Large Cutting Board. For recipes with lots of ingredients, this cutting board is perfect.
The Best Instant Pot
Check out these Healthy Instant Pot Recipes for other ideas of what you could make if you have one.
Instant Pot beef stew, I’m ready for a big bowl of your cozy, delicious comfort!
Frequently Asked Questions
Yes, for those with dietary concerns, this Instant Pot beef stew is Whole30 and Paleo-friendly. Swap arrowroot for the cornstarch, and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).
Yes, this beef stew is naturally gluten-free…though we couldn’t resist dipping ours with hunks of crusty bread.
Yes, you can overcook stew meat in the Instant Pot if you’re not careful. While beef stew does get more tender the longer it cooks, there’s a fine line between tender and overdone. Make sure to slice your meat cubes to the recommended size in the recipe instructions and follow the cook times closely.
The cut of meat you select for stew plays a big role in its tenderness once cooked. Beef chuck roast, I find, is the best cut of meat for beef stew recipes. Be sure to also let your pressure release naturally. If you release it immediately, you can cause the meat to seize.
Instant Pot Beef Stew
email me the recipe!
By signing up, you’ll join our email list and can unsubscribe anytime. Already registered? Log in.
Ingredients
- 2 pounds boneless chuck roast
- 3 tablespoons extra-virgin olive oil divided
- 2 teaspoons kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 large yellow onion
- 2 cloves garlic
- 1 pound carrots about 6 medium
- 1 large russet potato* (see note)
- 1 can low-sodium beef broth (14.5-ounces)
- 1 tablespoon Worcestershire sauce**
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 can no salt added tomato sauce (8 ounces)
- 2 tablespoons cornstarch** (see note)
- 2 tablespoons water
- 1 ½ cups fresh or frozen peas no need to thaw
- Fresh parsley or fresh rosemary, optional for serving
Instructions
- Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
- 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 of 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.
- While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
- Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon of olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and brown, about 6 minutes.
- 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.
- 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.
- 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.
- Close and seal the Instant Pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent the steam valve to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf.
- 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.
Video
Notes
- TO STORE: Refrigerate leftover stew in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze stew in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- *I do not recommend using Yukon gold potatoes, which are too starchy and will not hold their shape when boiled in stew.
- **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).
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me UpMore Comfort Food Recipes
Cozy up with one of these other homey comforting main dishes:
This was SO easy and delicious!! Will be sure to make it again!
Whooo hoo! Thank you Saralee!
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!
Hooray! I’m so happy to hear you enjoyed the stew, Nena. Thanks for taking the time to report back!
Can I use the little round potatoes rather then the russet potatoe, this is my very first time using my multi cooker, this is Freida from Portland Oregon,,,!
Hi Freida! I think if you cut them to be similar to the size the recipe describes, that would be fine. They might be softer, but I think they’d still be yummy. I hope you enjoy the recipe!
This was SO good! I’m not a big cook, but this sounded so yummy and worth making.
I’m so glad you enjoyed it, Echo! Thanks so much for giving the recipe a try!
This was AMAZING! So easy to make and I’ll definitley be making it all winter long!
YAY Ashley, I’m so glad you enjoyed the stew! Thanks for taking the time to report back.
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!
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!
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.
Christina, thanks for taking the time to report back! I’m glad you enjoyed it!
Hey there! Haven’t made it yet and will be my first time to cook with the Instant Pot! I’m excited and have been wanting to have some homemade beef stew for a while! My question is, I have a mini, which is a 3-quart. What do you recommend I do with the size of the ingredients I put in. Should I just cut everything you said in half since yours is a 6-quart?
Santos, you’ve got it! Cut the ingredients in half, but keep the cook time the same. Hope you enjoy it!
Made this tonight for my husband and in laws and we all really enjoyed it. Will for sure be having this again.
Megan, I’m glad it was a winner! Thank you so much for taking the time to report back!
This recipe is fabulous! Rich and beefy tasting. What I would consider the perfect beef stew recipe!
I’m glad you enjoyed it, Diana! Thanks so much for taking the time to leave this review too!
Amazing! I left out the tomato sauce but it was still great.
Thanks for reporting back, Jenn! I’m glad you enjoyed it!
The taste was great but the potatoes came out mushy. Next time I will cut a little bigger. The meat was great and tender!
Kristin, thanks for reporting back! I’m glad to hear you enjoyed the stew.
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!
I’m glad it was a hit, Crystal! Thanks so much for taking the time to review the recipe!
Substituted radishes for potatoes (an extra low carb step), stilled turned out great!
Thanks for reporting back, E! I’m glad to hear you enjoyed it!
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
BettyAnn, I’m so glad you enjoyed this! Thanks so much for taking the time to leave this review too.
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!
Hi Art! Good question—I’m using the manual setting! I hope you enjoy!
Hands down the best beef stew I’ve ever made or had! The thyme flavor was an amazing addition! My 8month old preferred it to her vanilla custard baby food! Great low cal recipe that’s not chicken ;) thanks for another winner erin!
Hooray! I’m glad to hear it was a winner—thanks for sharing this review!
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!
Hi Natalie, that’s correct! I hope you enjoy the recipe.
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!
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!
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.
Lynn, I am so pleased you enjoyed this!! Thanks for sharing this wonderful review and your feedback too.
Thank you for sharing this recipe! This is only our second time using our IP, and this recipe was easy to follow and delicious.
I’m glad you enjoyed the stew, Angela! Thanks for taking the time to leave this comment too!
How do I adjust this for the 2 person recipe?
Hi Blair! You could try halving the recipe. If you end up with any extra, this recipe is delicious leftover! :)
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!
looks great and I plan on trying tomorrow. What are your thoughts on adding mushrooms? This will be my maiden voyage with the instant pot- so feedback would be much appreciated! can’t wait to try this!
Hi Melissa! I think mushrooms would be delicious. I hope you enjoy!
Hello, and thank you for the recipe. It looks delicious. What is the cook time if you double the recipe?
Hi T, I have never tried doubling this recipe, so I’m afraid I don’t have any specific guidance. I hope you enjoy the recipe if you decide to experiment!
Did you double the recipe?
I doubled some things, but not others so that it didn’t go over the fill line. I kind of winged it.
Thanks for chiming in!
Hi
I 2.5X the recipe, and I set it on the “stew” setting of my Instant Pot and it still said 35 min of cook time.
However, the time to get to pressure with my pot almost to the fill line was like 30 min. I wish I would have timed it exactly for you guys, but just know it takes about two to three times as long to reach pressure with more food, but the actual cook time remains the same for those of you setting the cook times manually.
Also I used my stew (after straining most of the broth) to make beef pot pies ?.
This recipe worked very well in pie crust!
Josipa, thanks for chiming in and so glad you enjoyed it!
I know this is an older comment but putting in my 2 cents…Be careful doubling pressure cooker recipe unless you have an 8 quart and are WELL below the “Max” fill line. The veg and meat release fluid and I had an overflowing bubbly mess making chicken stock this way!
Thanks for the tip!
Truly delicious! This may very well be the best beef stew I’ve had…despite the fact that I made a stupid error and inadvertently used Asian dumpling sauce instead of Worcestershire, (similar size and shape bottles stored next to eachother ).
I cant wait to make this again with two changes; use Worcestershire Sauce as directed and double the recipe!
I am so so happy you loved this! Thanks so much for reporting back!
If I wanted to use fresh green beans, when would I add them in?
Theresa, I am honestly not sure that the green beans would hold up to pressure cooking without turning to mush (and simply stirring them in with the peas at the end would leave them too crisp). I’d suggest blanching or sauting them separately, then stirring them in at the end. I hope you enjoy the recipe!
This stew was fabulous, I think it may have been the best beef stew I have ever made. Great start for my new Instant Pot.
I’m glad to hear it, Mary Ellen! Thanks for taking the time to leave this review!
Great recipe! I pretty much cut it in half (I have 3 qt Lux Mini) and subbed the thyme/bay leaf for a half a branch of fresh rosemary. Then added some tomato paste after sauteing meat, onions and garlic for a couple mins. The corn starch at the end really helped, too. I also added celery, but it was overcooked and didn’t really add much. Want to try some mushrooms next time. Having said all that, it was a really good stew and I can’t wait for leftovers!
I’m glad you enjoyed it, Seb! Thanks for taking the time to leave this review!
This is a pretty solid recipe. The tomato comes through a bit stronger than I’d prefer, but that’s easy to adjust.
But you need to be aware of this warning: This Stew will make you fall asleep almost instantly. I know that sounds like hyperbole, but I assure you it isn’t. You should treat consuming this stew like you’re consuming a bottle of grain alcohol. Do not operate a vehicle. Do not be responsible for the life of a small child. Don’t do anything that you need to not be asleep for.
Some people might read this as “you’ll want to nap”. Nope. Naps are for babies!! This stew will make you enter a 7-10hr hibernation. It’s. Awesome.
I’m glad you enjoyed the stew, Matt! Thanks for taking the time to share this review.
I know I’m 3 yrs late to this comment, but I LOL’d for real!! Matt, you described the end result perfectly!! OMG, LOL!!
Hi Jenni! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe turned out absolutely delicious! Will definitely become a favorite for my family.
Hooray! Thanks for taking the time to review, Kathleen!
This is just fantastic!
I’m glad you enjoyed it, Ramona! Thanks for leaving a review!!
Delicious and exactly as pictured/written about. Everyone loved – this made our “keeper” list unanimously!
YAY Sunnie! I’m so happy to hear this. Thank you for taking the time to review the recipe!
How can I sub tomato paste for the sauce, and would better than boullouin chicken broth work? I’d like make due with whay er already have in the fridge. Thanks,
Eli, I’m afraid you do need to use tomato sauce for this, as it gives the soup the right consistency. You could use the chicken broth you suggested though!
This is by far the best beef stew I ever had.More amazing I made it from a very easy recipe.
Dan, that is wonderful to hear, thank you!!
First meal made in my new Instant pot and it was AWESOME! Great flavors and easy to make.
WHOO HOO Mike! So happy to hear how much you enjoyed it. Thanks for taking time to leave this review!
Question? Can you make this without searing the meat? It is super delicious but i was wondering…
Hi Marsha, you could try it, but I find the extra flavor is worth it to sear it. I’m glad you enjoyed the stew!
I made this and it was tasty . I added 2 celery stalks cut in 1/4 inch to 1/2 inch. I also used i can of peas and about 3/4 teaspoon flour and made a roux instead of cornstarch.
Mary, I’m glad you enjoyed it! Thanks for taking the time to share your tweaks too!
This was the second recipe I tried in my new IP. Wow, Amazing! It was so tasty and just the way I like my beef stew. Thank you for such a great recipe. I will be making this again and again.
Hooray! I’m glad you enjoyed it, Jen. Thanks for taking the time to report back!
Absolutely delicious! I had never found a good beef stew recipe until this one! The meat was so tender and the flavor of the stew was out of this world! Keep the recipes coming. I have followed so many of your recipes and recommend them to others. I just got the Instant Pot over the holidays. I am loving it!
Thanks for taking the time to report back, Melody! I’m so glad you enjoyed the stew. Thank you so much for this kind comment too!
This was my first Instant Pot recipe also and we loved it. Did you mean to put only one potato down? I used 4 but pulled out a little when it was done so I think i would have been good with 3.
Hi Judy, I only used one large potato but you can definitely customize to your preference! I’m glad you enjoyed the stew.
Can I still make this if the meat is frozen? If so, how much longer should I cook?
Hi Hope! I haven’t tried this myself so I don’t have an exact time to give you, but other similar recipes online added about 10 minutes to the cook time. It really depends on the size of the beef. Note that the other vegetables may be more cooked and softer/broken down if more time is added. If you decide to experiment, I’d love to hear how it goes.
We made this for dinner tonight. I like the flavours and the beef was awesome. Only issue we had was I couldn’t get it to thicken. Any suggestions for the next time we try it? We did add the cornstarch slurry but it was still very watery.
Thanks again
Hi Lindsay, I’d add a little extra cornstarch to the slurry next time. I’m glad you enjoyed it!
Good recipe base, but needs a little work. I am used to very rich and savory stews…this is not that (yet!). It’s a very good base, but next time I’ll be adding a lot more herbs to kick up the flavor.
I used baby carrots, and cutting them into 4 equal pieces was perfectly cooked at 35 min. 3/4 inch potato pieces were overcooked, next time I’ll be cutting the potatoes 1 to 1.5 inches. 1 inch meat pieces browned on all sides and then pressure cooked for 35 min is overdone in my opinion. If you lean on liking your beef medium rare to rare, I suggest not sauteing the beef for the recommended time as it is far too long.
I’ll make this again, but tweak it.
Hi Diana! I’m sorry that this recipe wasn’t to your liking. I (and many other readers) have enjoyed the recipe as written, but you are more than welcome to adjust it to your tastes. I hope you love it if you try it again!
Erin, thanks for this easy and delicious recipe. This was the first time I’ve made beef stew in the instant pot, and I couldn’t believe how flavorful it was because the recipe was so simple, with just very basic ingredients. I was worried because there seemed to be so little liquid in the pot, and most of the beef was not submerged in the broth, but I didn’t get that dreaded “burn” warning, and when I opened up the lid after it was done, everything was gorgeous. I’ve never made a beef stew this good in a slow cooker or a regular dutch oven. Now I’m going to check out all your other recipes! Thanks so much!
Jonathan, thank you for taking the time to review the recipe! I’m glad you enjoyed it, and I hope you find many other new favorites too.
I just received my instant pot and this is the first recipe I’ve tried. I have an extremely picky bunch of eaters in my family, and they all LOVED it!
Jennifer, I’m glad it was a winner! I hope you find many more new IP favorites too.
This was delicious. I used some red wine along with the beef broth when “deglazing” the pot. I halved some mushrooms and threw them in the pot with the veggies. Added frozen cut green beans at the end since my spouse doesn’t like peas. Will definitely make this again!
Tina, thank you for taking the time to report back! I’m glad you enjoyed the stew!
Mine is still cooking. It seems to be taking a very long time to build up pressure. How Long should I expect? Going on 30 min now!
Hi Melanie! How long did it end up taking? Mine usually takes around 10 minutes to come to pressure.
Thanks stew was awesome. I added petite corn green beans and peas after done .
It was awesome
Soooooo excited to hear this Mike! Thank you for trying it and for taking time to leave this lovely review!
Made this tonight. Delicious recipe!
Patricia I am so pleased to hear that you enjoyed it. Thanks for letting me know!
Best beef stew I’ve had. I didn’t have an onion or fresh garlic so subbed onion and garlic powder. Also added more potatoes and broth and it was FANTASTIC!!
Ashley, thanks for taking the time to leave this review! I’m glad you enjoyed this!
This was my first time making beef stew, and as usual, your recipe did not disappoint! The effort to brown the meat in batches was 100% worth it for the amazing, rich flavor. This stew was absolutely perfect for for feels like 6 degree cold snap we’re having in Philly, and I’m so glad I finally made it. Your blog is definitely my go to for new recipes and recently, travel tips. I just went to Florence over the holiday and as suggested, La Carraia was our favorite gelato find!
Melanie, I’m glad you loved the stew. Thanks for reporting back! And thank you for the kind words about my blog too—I’m so glad you’re finding new favorites. (And that you had a great time in Florence!)
Loved this dish! I used 4 teaspoons arrowroot to 2 tablespoons water, and did half red wine half beef broth, and it turned out great. I did feel it needed a little extra seasoning (salt/pepper) at the end, but overall super delicious! Thank you!
Megan, thanks for sharing your tweaks! I’m so glad you enjoyed the stew!
Our family just enjoyed this delicious recipe! It was delicious! Thanks for the recipe ?
Thank YOU for taking the time to report back, Kelly! I’m glad you enjoyed it!
Just received this instapot, actually it’s a potastic. My first attempt was cooking a whole chicken and it wasn’t near as tasty as done in an oven. So I tried your stew recipe mostly following your instructions, but I never really measure anything. I did add celery. OMG, awesome!!! Winner winner non chicken dinner. Ok, I’ll keep this new contraption. Next time I’m going to add water chestnuts just because we like their texture. Thank you.
Carla, I’m so glad this recipe was a hit! Thanks for taking the time to leave this wonderful review!
I rarely follow a recipe 100% but this one is just perfect the way it is!
Hooray! Thanks for sharing this review, Sarah!
This stew was very tasty but after reading some of the other reviews I made sure to cut the carrots and potatoes into large pieces. I also cooked it for 30 minutes to make sure it didn’t turn to mush. It turned out great but I can see how it could easily get over cooked. The meat was amazingly tender.
Nicole, I’m so glad you enjoyed it! Thanks for sharing your tips!
How much sodium is in this?
How can I lower it . I use low sodium beef stock anything else??
Hi Kathy! The recipe does use low-sodium beef broth and no-salt-added tomatoes. If you’re interested in the sodium content, there are free online calculators such as MyFitnessPal that you can use! You can plug in the URL of this post and it’ll bring up the ingredients, which you can customize based on the specific brands you use. I hope that can be a helpful resource for you!
The beef stew is amazing, the layering of flavors and cooking it all in the Instant Pot, so good! I have a question, I have the 8 quart do well, and I got the dreaded burn notification with about 13 minutes left on the cooking cycle. It would cool down and continue cooking and then get the burn notification and did this off and on until it finished with natural pressure release. I opened it and there was no liquid left in the pot. The meet was still tender and the vegetables were done, but there was no liquid. There truly was a burned bottom. This is the third recipe I have made where I get the burn notification because there’s no more liquid or no burn but there’s not as much liquid as what the soup should have had. Do I need to adjust liquid measurements because I have an 8 quart? It also took almost 30 minutes to come to pressure, where I’m reading that it should’ve taken 10.
Lorelei, I test all my recipes in a 6-quart, so I’m afraid I’m not experienced with how things convert to the 8. If you are having this problem regularly, I’d suggest adding more liquid to your recipes going forward. I’m sorry I can’t be of more help! You could try referencing conversion suggestions online too.
Thank you! I’m hoping my pot isn’t broken, or I’m doing something wrong. Does steam come out even when the knob is on sealed? Mine comes out a lot when under pressure. Just curious about it all.
It’s hard to know exactly what may be the problem without being there in the kitchen with you, but I’d recommend you do some online troubleshooting about steam coming out when it’s under pressure—this article may be a good place to start! https://www.paintthekitchenred.com/16-reasons-why-instant-pot-not-sealing/
Thank you!
What can I sub for tomato sauce?
Hi Judi, you could mix tomato paste 1:1 with water to make 8 ounces and use that. I hope you enjoy the stew!
This was delicious! I added mushrooms and used whole baby carrots and halved baby Yukon potatoes. I also added rosemary and doubled the thyme and the worchestshire. I was afraid it would be mushy but the texture of the meat and vegetables turned out perfectly. I Used an extra tbsp of cornstarch because I like my stew thick. I will definitely make this again!
YAY! Thanks for reporting back, Michelle. I’m glad the stew was a hit!
This was sooooo good and super easy to make! I am horrible at cooking generally and have never been able to follow a recipe. Luckily, Erin makes this incredibly user friendly and easy. I can’t say enough good things.
Woohoo! I’m happy to hear the stew was a hit. Thanks for sharing this review, Lauren!
So delicious and easy to make. It was enjoyed by the whole family. I will definently make this again.
I’m glad it was a winner, Mary! Thanks for sharing this review!
Amazing stew. I browned the meat in two big pans and deglazed with the vegetables and liquid before adding it all to the instapot. The flavors of the stew was so good. Will definitely use this recipe again and again.
Susanna, I’m glad it’s a winner for you! Thank you for taking the time to share this review!
This was the most delicious beef stew I have ever made and I have tried several recipes. Most turn out too thin, some too gummy, but the consistency here was just perfect . I had two pounds of stew meat so I added one more carrot, 3 stalks celery, used two potatoes (unpeeled) and 16 ounces of beef stock. I tossed the meat with generous salt and pepper befor sautéing but other than that, followed the recipe exactly. I am curious as to why leaving the tomato sauce “unstirred” makes a difference? But I am sold. I will make this again and again!!!
Laurie, I’m so glad to hear this recipe is a winner for you! Thank you so much for taking the time to leave this awesome review.
YUM. I made this last night. I used half beef broth and half red wine to deglaze. I also omitted the thyme because I didn’t have any! The meat was tender, the sauce was rich and packed a flavorful punch. I don’t normally comment on recipes, but I wanted to go the extra mile to do this because it turned out better than expected.
Emily, I truly appreciate your taking the time to comment! I’m glad to hear you enjoyed the stew!
After a medical scare am looking to make significant lifestyle changes. One of those is to eat healthier. The Instant Pot has become a vital tool and this recipe has earned a place in my new food file. Even using low sodium, low fat ingredients it has a remarkable taste and is surprisingly filling after only one bowl, even though I failed to follow the recipe exactly (we got ahead of ourselves and didn’t sauté the onions and garlic). I have a feeling this and other recipes from your blog are going to play a significant role in my eating life going forward.
Jim, thank you so much for the kind words and for taking the time to leave this review! I hope you find many new favorite recipes.
This is a great recipe! Thank you for sharing.
I’m glad you enjoyed it, Ev! Thanks for taking the time to leave this review!
I know you probably have never done this but could I switch the beef for mushrooms and the beef broth for vegetable broth? Trying to make it vegetarian.
Hi Kimberly! You’re correct that I’ve never attempted that, but you could certainly give it a try. The only thing will be adjusting the timing—whole mushrooms will not need nearly as long to cook as beef. If you do decide to experiment, I’d love to hear how it goes!
I lived the recipe and have a question: if I want to double the amount for a larger group of people, do I have to double both the ingredients and cooking time or ingredients part only?
Hi Madina! I have not experimented with doubling the recipe, but you likely would not need to double the cooking time. I would start with the same cooking time and let it rest longer or add a little more time if it’s not finished cooking yet. You’ll also want to make sure that the pot is large enough for a double batch. If you decide to experiment, I’d love to hear how it goes.
I have been making beef stew for decades. Your recipe is, hands down, the best beef stew I have ever made. So easy to make in the instapot. Thank you for giving us this recipe!
Kathy, that’s a wonderful review—thank you! I’m glad to hear you enjoyed it.
This came out great!!! Looks just like the picture! Tasted delicious. I decided to sauté my meat, onions and garlic in a pan – seemed simpler.
I put in a little more garlic.
Big hit with the family!
Kim, thanks for taking the time to report back! I’m so glad it was a hit!
My husband and I just had this tonight and it was Fantastic!!! Just wanted to thank you!! :-)
Hooray! Thank you for taking the time to share this review, Lena!
Made this for dinner tonight. It was outstanding!! Looking forward to trying out more of your recipes. Thank you!! Followed you on instagram! :)
YAY! I’m glad it was a hit, Gina, and I so appreciate having you as a reader and Instagram follower!
Delicious! First time visitor to your blog and this was a hit! I mixed some of the broth with about 2 TBSP of tomato paste and poured over the top of the meat. I think not stirring after adding the tomato is a great idea! I also used coconut aminos vs Worcestershire sauce as you mentioned. Didn’t add the potato because I served over mashed potatoes. I seasoned at the end with Herbamare and left out the cornstarch (I like a thinner sauce over the mashed potatoes). I’ve made a lot of beef stew recipes and this is my new favorite. Thank you!!
Jessica, I am so pleased to hear it. THANK YOU!
Made it tonight, I didn’t have tomato sauce so I used petite tomatoes. My husband loved it and he is a fussy eatet
SOOO happy to hear it, thank you!
I just made the beef stew. So very delicious! My husband says its the best I ever made. I’m out of corn starch so used flour. Still a great gravy!
I am so so happy to hear it Diane, thank you!!
Excellent and easy to make. My wife and I made this last night we like pasta with our stew and put this over a serving of elbow pasta for a delightful filling meal.
Thanks for sharing this review, Kelly! I’m glad to hear you enjoyed it.
Came delicious, nice and thick, very tender!! Took pics because it looked so good!!!
I’m glad to hear it was a hit! Thanks for sharing this review!
What is Tomato Sauce?
I bought a product called Tomato Paste which is an EXTREMELY intense earthy flavour, not to the liking of my kids.
Wife has suggested it could be what we know as Tomato Puree.
Tomato Sauce in Australia is Ketchup – I assume it’s not that ;-)
Can you give an example of a brand or URL or if you know the direct equivalent (Puree or paste) that would be real handy for next time so the family don’t think I’m poisoning them
Hi Craig! In the US, tomato sauce is super smooth and slightly thicker than tomato soup. We have tomato puree too, which is thicker than tomato sauce but not nearly as thick as tomato paste. Here’s a brand example: https://www.hunts.com/tomato-sauce
aaahhh ok – thanks Erin. I think this is mostly labelled “Pasta Sauce” in our supermarkets – I feel like a goose for not thinking of that. They are often quite sweet, some brands at least – anyways, thanks again, – will have another crack at this. <3
Craig, I hope you enjoy it next time too! (The plain canned tomato sauce I use doesn’t have any added sugar.)
This is the best stew I have ever made or eaten! And it doesn’t take all day. I love your site and all the recipes I’ve tried have been great. I’m 70 yrs old and have cooked from scratch most of my life.
Diane, I’m so glad to hear you enjoyed the stew! Thanks for taking the time to share this review!
FIrst time InstaPot user (literally), instructions don’t state whether to leave cooker on saute or stew or what. Easy recipe to follow and food smells great.
Thanks for sharing, Elle! I’m happy to hear this recipe was a success!
This was my 1st go at using my brand new IP that I got during Prime Day and I must say the directions + video made it so easy to follow and less intimidating for a novice IP user. Well…let’s just say you are WONDERFUL for sharing this recipe and it tasted AMAZING! I did sub-out the corn starch in favor of 1/2 a can of tomato paste (yes I still used the can of tomato sauce also) and I add a few spoons of sugar to cut the bitterness of the tomato paste/sauce combo. Sooooo good! Meat was tender, veggies too. I also added a packet of Sazon Goya (that’s the Latina in me) Thanks for sharing.
This comment MADE my whole day, Jesse! I’m so happy you had great success with this recipe! Thank you for taking the time to share this kind comment!
This beef stew was amazing! Definitely a keeper. Thanks
Thank you for taking the time to leave this kind review, Cathy! I’m so happy you loved the recipe!
This turned out really well. Meat was tender & broth was tasty. I often have trouble with my Instant Pot Plus cooking times and the meat is not tender, but this recipe nailed it. I printed it to keep with the pot.
I’m so happy to hear this, Linda! Thank you for taking the time to share this kind review!
Just made the Absolutely DELICIOUS BEEF STEW!
1st time using our pot for stew, excellent directions & results!!!
YAY! I’m so happy to hear that you enjoyed this recipe, Lori! Thank you for taking the time to share this kind review!
Best beef stew I have ever made and this was the first recipe I tried with my new instant pot! Thanks for the recipe!
I’m so happy to hear that this was a hit, Karen! Thank you for taking the time to share this kind review!
So delicious! Best recipe ever!
Thank you for taking the time to share this incredibly kind review, Tara! I’m so happy to hear that this recipe was a hit!
This was sooooo good. Recipe was easy to follow. This is like the ultimate meal for a chilly day. Also it made my kitchen smell incredible. I used about half the amount of meat that was called for so if I made it again this way I would probably just cut back on the amount of tomato sauce so that tomato taste isn’t as strong.
Thank you for taking the time to share this kind review, Margaret! I’m so happy to hear that this recipe was a hit!
Love this recipe! Added tomato paste
Thank you for taking the time to share this kind review, Rachel! I’m so happy you enjoyed this recipe!
Can I use beef stew meat instead of the chicken roast?
Hi Peanut! This recipe calls for boneless chuck roast, so you can certainly use beef stew meat. I hope you love it if you give it a try!
Great and easy
I’m so happy this recipe was a hit, Jon! Thank you for taking the time to share this kind review!
Made tonight for dinner! Was delicious! Thank you!
Thank you for sharing this kind review, Megan! I’m so happy you enjoyed the recipe!
I’m hoping to make your delicious looking recipe this weekend. My only questions – will 2.5 lbs of chuck be okay? I happen to have that size cut. And I’m not a fan of tomato sauce flavor in beef stew – could I just leave it out? My mother used to make a simple yet delicious pressure-cooker beef stew in the 1960s, no gravy to speak of, just au jus, and I’m trying to replicate that to some extent. Thanks!
Beth, I hope you love this! 2.5 pounds is just fine. I don’t find the tomato flavor very strong here, but if you prefer not to have any, I *think* you could leave it out. I’ve never tested the recipe that way, so it would be a bit of an experiment. If you play around with it, I’d love to hear how it goes!
Nice recipe, even if I’m a very infrequent beef eater. I made a few changes: I had about half a pound of some really good mushrooms, so I subbed them for an equal weight of beef chuck. I’m also not a big fan of thickened gravies so I dropped the cornstarch/water down to a tablespoon each and that was plenty for me. I think the potatoes I used were especially starchy, so that thickened the stew as well.
Thank you for taking the time to share this kind review, Scott! I’m so happy to hear that this was a hit!
I took your recommendation on the instant pot and it arrived today. This was the maiden recipe we tried and it was absolutely delicious! Nothing but rave reviews from the family! And, the instructions were detailed and easy to follow – especially for the first time using an instant pot. Looking forward to trying more instant pot recipes from your library!
YAY! I’m so happy to hear that this recipe (and the Instant Pot) was a hit, Christine! Thank you for taking the time to share this kind review!
Any suggestions for swapping out the tomatoes? Can’t eat those and was hoping for substitute
Hi Jessica! I don’t find the tomato flavor very strong here, but if you prefer not to have any, I *think* you could leave it out. I’ve never tested the recipe that way, so it would be a bit of an experiment. If you play around with it, I’d love to hear how it goes!
This recipe is excellent. I couldn’t quite get the chopping done while the beef was browning but it is delicious. I replaced the potato with parsnips and added in some steamed cauliflower with the peas at the end.
Thank you for taking the time to share this kind review, Felicia! I’m so happy to hear that this recipe was a hit!
This is the first stew I’ve made in my Instant Pot. It was delicious. I made it according to the directions except I used two potatoes. All of the directions and cooking times were perfect.
I’m so happy to hear that this recipe was a hit, Lori! Thank you for taking the time to share this kind review!
Any suggestions for making this in a traditional slow cooker? My friend raves a out this recipe, but I don’t have an insta pot! Thanks!
Hi Casey! I actually have a Crockpot Beef Stew recipe on my site, so I’d recommend checking that out. I hope you love it if you try it!
I made this soup tonight for me and my fiancé – it’s such a hit! I used ground chuck because it was the closest I could find, and made little meatballs to use in the soup. Turned out awesome. Thanks for such a great recipe!
Thank you for taking the time to share this kind review, Annie! I’m so happy that you enjoyed the recipe!
I’ve made this at least 8 times over two years and it’s perfect every single time. I’ve adjusted for Whole30 and not. I don’t use the peas and have the benefit of local pre-cut beef for stew available. Otherwise I make exactly as instructed and I wouldn’t bother with any other recipe!
I’m SO happy that you’ve enjoyed it, Jenn! Thank you for sharing this kind review!
Second time making this! It is REALLY FLAVORFUL! And enjoyed even more the next day for lunch! I added some mushrooms and a little extra garlic. So YUM
I’m so happy to hear that this recipe was a hit, Tamela! Thank you for taking the time to share this kind review!
Would using shredded potatoes during the cooking act as a thickener?
Hi Brad! I have not tried the recipe this way, so I’m not sure how it might turn out. If you decide to experiment with it, I’d love to hear how it goes!
This was so so so good Erin. Thank you so much for the recipe. I have never made beef stew before and I was super impressed with myself. I had to use tomato paste because I forgot to buy sauce and I used 1/2 a cup of wine and some demi glace I had in the fridge when I deglazed the pot. The sauce turned out wonderfully rich without being super heavy and the fresh herbs made it so fragrant. This one is definitely going into the recipe book!
I’m so happy to hear that this recipe was a hit, JessiBee! Thank you for taking the time to share this kind review!
HI Erin,
If I were to double or make 1.5 this recipe, what changes would I need to make to the cooking time?
Thank you!
Hi Jacqueline! I have not experimented with doubling the recipe, but you likely would not need to double the cooking time. I would start with the same cooking time and let it rest longer or add a little more time if it’s not finished cooking yet. You’ll also want to make sure that the pot is large enough for a double batch. If you decide to experiment, I’d love to hear how it goes!
Nothing is better on a cold snowy day than a hearty beef stew. This is the recipe!
I did modify it a bit for our taste and to stretch it a little. Instead of tomato sauce, I used a partially drained a can of diced tomatoes. I used 4 medium red potatoes (firmer, doesn’t break down like russets) cut into chunks and an extra 2 carrots plus 5 baby Bella mushrooms (that’s all I had). Used 1/2 cab sauv wine and 1/2 beef stock. Just one more addition, I added a teaspoon of rosemary. After making mush with another recipe, I reduced the time to 28 minutes. I ladled most liquid in small sauce pan and thickened it on the stove top and “folded” it back into the pot. O M G! PERFECTION! Thanks for sharing and not getting snarky when we post our adjustments. This is now my go-to stew recipe. Yum!
Thank you for sharing this kind review, Cindy! I’m SO happy that you enjoyed it!
Made this for my first insta pot dish. It was delicious ?
Thank you for sharing this kind review, Karen! I’m so happy to hear that the recipe was a hit!
Hey there! Great recipe! I’m Celiac and gluten free is the only way to stay well. Just to let you know, in order to be “Gluten Free” the beef broth should be replaced by a bone broth, as 98% of broths contain “yeast extract” or “barley extract” and is not gulten free. Great recipe though! ?
Hi Ally! Thanks for chiming in for those and if you try the recipe, I hope you love it!
This recipe is a keeper! Everybody loved it!
Thank you for sharing this kind review, Bob! I’m so happy the recipe was a hit!
One of, if not the best beef stew I’ve ever had. I didn’t have peas so I added frozen corn instead. It gave the perfect amount of crunch.
Thanks for sharing.
Thank you for sharing this kind review, Brian! I’m so happy you enjoyed the recipe!
What if I don’t have beef broth?
Hi Amanda! While I’ve only tried this recipe with beef broth, you could experiment with chicken or vegetable broth instead. I hope you enjoy the recipe!
Hi Erin,
Thank you for getting back to me! I gave it 5 stars because I know it will be good! I have tried your chicken teriyaki casserole and baked chicken parmesan recipe and I must say, each time was a success! I can’t wait to buy your book! Will you ever come to Boston to do a reading at a library?
Thank you for your kind words and support, Amanda! I’m happy to hear that you’ve enjoyed the recipes! And, I’ll be sharing any updates on book tours or signings on my blog and social media, so definitely keep checking in. (:
Why did you omit the celery?
Hi Shannon! I did not use celery in this particular recipe, but you can certainly add some in. I know a few other readers have done so with success. I hope this helps!
Hi Erin! Love this recipe. When I pressure cook for the 35 minutes, the beef turns out perfectly but the potatoes are really mushy. If I reduce the time at all (e.g., 30 minutes) the meat is kind of tough. Do you have any recommendations? I usually use whole honey gold mini potatoes (usually ~2-3″ in diameter) just because they’re so easy. Maybe a different variety would work better? I’ve also found it’s important to turn off the “keep warm” option during the 10 minutes of depressurization and to take the pot out of the instant pot base right away to avoid overcooking from residual heat. Thanks for any tips you may have!
Hi Jackie! I’m so pleased that you’ve enjoyed this recipe! You could try cutting your meat pieces a little smaller or using bigger pieces of potato so that they cook in about the same time. Thank you for sharing this kind review!
Delicious!!!!!!
I’m so pleased that you enjoyed the recipe, Katey! Thank you for sharing this kind review!
Sitting here eating this with some garlic bread I made and… oh my GODS it’s so delicious!! Q can’t get any better than this, haha!
I’m so happy that you enjoyed the recipe, Tiff! Thank you for sharing this kind review!
This looks so GOOD. What size instant pot does it require? I just have the teeny one! I think it’s 6 quart.
Laura, this is in the 6 quart, which is the most typical size. The tiny one is a 3 quart. I haven’t tried this is a smaller one, but I’d imagine you need to halve it for the stew to fit (no need to change the cook time). If you decide to play around, I’d love to hear how it goes!
Instead of tomato sauce I use tomato paste, which also works as a thickener. So I don’t need cornstarch or arrowroot
Thanks for sharing that tip Dave!
I live in Africa where the ingredients are naturally organic and hand picked, you can imagine the flavors that I get from this recipe.
In East Africa, we rarely use tomato based products in stews unless it is a sauce, I omitted the tomato sauce and added more water for a drinkable stew/broth. Sometimes when browning, I toss in a chunk of a crushed half OXO stock cube.
I’m so happy that you enjoyed the recipe, Kizito! Thank you for sharing this kind review and your adaptations!
If I freeze this, how long would I put it in the instant pot for to reheat?
Hi Jennifer! I haven’t tried this myself, but I think you could add the soup and use the Instant Pot’s “Keep Warm” function to gently reheat it.
Being a Mom to “picky” special needs adult, I’m not used to a new recipe being such a hit!
I made only a slight change and ONLY because of my boy’s aversion to certain textures. I pureed the onion and used jarred, minced garlic. I still sauteed it & followed everything else to the letter. Super-fabulous!!!
I’m SO happy that it was a hit! Thank you for sharing this kind review!
If I want to use some red wine to deglaze the pot, how much would I use? And then how much beef broth?
Hi Cara, other readers have had success with doing an even split of 1/2 red wine and 1/2 beef broth. I hope you enjoy the stew!
Hi !
I have an 8 qt, do you think im safe to double this recipe?
I want to make as much as I can fit.
Cook time remains the same?
Hi Justin! I have not experimented with doubling the recipe, but you likely would not need to double the cooking time. I would start with the same cooking time and let it rest longer or add a little more time if it’s not finished cooking yet. You’ll also want to make sure that the ingredients don’t go over the max fill line. If you decide to experiment, I’d love to hear how it goes.
This was fantastic!! I purchased a pot roast, I added 3 stalks of celery, and doubled the recipe. I have an 8 quart, but I’m sure it would be fine to double in a 6qt, next time I plan on tripling the recipe. Its so good I was concerned of the meat being tough but it falls apart with the touch of a spoon. 100% making this again. We used 4 medium potatoes instead of the 2 large cause it’s what we had, but If I could go back I would have used 6-8 medium/4 large.
100% huge hit from all of us, my mom wants an instant pot now haha
I’m so happy that you enjoyed it, Justin! Thank you for sharing this kind review!
This really is as good as everyone says it is. For any doubters, like I was, mixing in the cornstarch and peas without any cooking time really does work fine, even if the peas are frozen. And if you don’t have salt free tomato sauce, take out a teaspoon of salt from the meat braising step. Mine came out a bit salty because I only had regular tomato sauce. This is going to be a staple from now on!
I’m so happy that you enjoyed it, Ana! Thank you for sharing this wonderful review!
Erin, do you think this will work with a leaner cut such as brisket? I’m new to cooking meats, so apologies if this is a dumb question
Hi Natalia! I haven’t tried this recipe with brisket myself, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!
I tried to make it and was doing great till it came to cooking it on high pressure
The instant pot labor does not say high pressure.
So your definition of high pressure is,
What ?
Compared to what it actually says on the instant pot. For us newbies
Hi Dionna! Does your Instant Pot have a manual/pressure cook button instead? If so, that is the button you’ll want to use. I hope you enjoy the recipe!
Thanks for trying the recipe, Maureen! I hope you enjoy it even more next time!
This was extra delicious! I added another potato, turnips, parsnips and celery to get our quota of veggies in. To keep it saucy, I added another small can of tomato sauce too. I love how healthy it is too and makes perfect leftovers! Thank you!
I’m so happy that you enjoyed the recipe, Kathy! Thank you for sharing this kind review!
Super yummy !
I added a few things, but followed the steps! WOW it was my best stew yet!!!
I’m so happy that you enjoyed it, Crystal-Rose! Thank you for sharing this kind review!
Excellent, the meat was fall apart tender and though cooked the vegetables were not mushy!
I’m so happy that you enjoyed it, John! Thank you for sharing this kind review!
A cold rainy day so I just made this for dinner and it really was great. I followed most every direction, but I did use red wine in place of water with my cornstarch for thickening as we really like the added flavor. My carrots were perfectly cooked (not mushy), but I also subbed parsnips in for potatoes and I think I’d make the pieces even larger so they’d hold up a bit better. I’ll be saving this recipe to make again -yum!
I’m so happy that you enjoyed it, Ellen! Thank you for sharing this kind review!
Hello,
We thougherly enjoyed this recipe. High quality and flavour and super quick. Very melt in your mouth!
I ended making a quick fresh tomato sauce rather than canned and used a fast homade beef roux rather than a slurry. I will add some shrooms next time. Thank you for this.
Cheers
I’m so happy that you enjoyed it, Dave! Thank you for sharing this kind review!
I used baby red potatoes (which were perfectly creamy!) and didn’t have beef stock on hand but used turkey broth and a Lipton beefy onion soup packet instead. This slow cooked taste in 35 minutes. Definitely a go to IP meal.
THANKS!!!!!
I’m so happy that you enjoyed it, Jean! Thank you for sharing this kind review!
Easy and very tasty. I used one can of tomato sauce and one can of beef gravy and cut up chick roast into tiny bite sized pieces. Served over a bed of egg noodles. Hit the spot for dinner on a cold evening!
I’m so happy that you enjoyed it, Raymond! Thank you for sharing this kind review!
This is the first recipe I cooked in my new instant pot. It came out perfect!
My wife loved it too!
I’m so happy that you enjoyed it, William! Thank you for sharing this kind review!
It was really good. I used red wine instead of the beef broth. The next time I make this recipe I will use half the amount of salt and thyme.
I’m so happy that you enjoyed it, Maureen! Thank you for sharing this kind review!
I didn’t have any tomato sauce. Used condensed cream of mushroom soup instead. Wonderful!
I’m so happy that you enjoyed it, Amanda! Thank you for sharing this kind review!
Delicious and flavorful! So, so worth the effort. This is my go-to stew recipe. The Worcestershire is a great add!
I’m so happy that you enjoyed the recipe, Stacy! Thank you for sharing this kind review!
We’ve made this recipe three times now and it’s always been a hit. We add more potatoes, but otherwise it’s divine!
I’m so happy that you’ve enjoyed it, Clarissa! Thank you for sharing this kind review!
I made this and really liked the flavor, I think a cup and half of peas was too much, and one large potato wasn’t enough. Flavor is good and it’s not a difficult to make. I will make it again and add a little celery, less peas and more potato. It is a good stew.
I’m so happy that you enjoyed it, Billie! Thank you for sharing this kind review!
Great flavor and the most tender beef stew I’ve made in years! This will be my go-to instead of on the stove! Thanks!
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
ABSOLUTELY THE BEST BEEF STEW WE HAVE EVER HAD!!! We just got our instapot for Christmas. This is our second meal ever made in it and we will definitely make it again.
YAY, so glad to hear it! Thanks for sharing!
Well worth it! I love this recipe! Took me back to my childhood.
I’m so happy that you enjoyed it, Amy! Thank you for sharing this kind review!
This looks delicious, but quick question… I have one in the house who doesn’t like carrots, do you have any recommendations for substitutes (aside from just leaving it out)? Likewise, on recipes like your Orange Chicken, any recommendations for substitutes for broccoli? We are trying to make healthy changes to our menu and your recipes have been so wonderful! Thank you!!
Hi Peggy! I haven’t tried swapping the carrots in this recipe, but you could experiment with another vegetable you enjoy. Depending on the vegetable, it may not need as long to cook as the carrots would. For the Healthy Orange Chicken, red peppers, sugar snap peas, or mushrooms would be delicious options. I hope this helps!
This is AWESOME! I made it on Christmas for Christmas dinner.
I’m so happy that you enjoyed it, Lynn! Thank you for sharing this kind review!
This recipe was easy to follow and delicious!
I’m so happy that you enjoyed it, Karen! Thank you for sharing this kind review!
Excellent. Everything very tender. Did add more potatoes. Will make again!! Thanks.
I’m so happy that you enjoyed it, Phyllis! Thank you for sharing this kind review!
The recipe turned out great , I did substitute the onions for a couple of shallots . Wife not a big fan of onions, anyway added more carrots and potatoes it came out perfectly.
I’m so happy that you enjoyed it, Christen! Thank you for sharing this kind review!
This is our favorite IP Beef Stew recipe. I add a lot more carrots and potatoes, though, because we like them and there’s plenty of room in the IP. 35 minutes is the perfect cooking time for our high altitude elevation. Great recipe. Have passed it on to many people.
I’m so happy that you’ve enjoyed it, Carol! Thank you for sharing this kind review!
I substituted Salsa for the tomato sauce, it was really good! Thanks for the recipe. I am new to Instapot and was glad to find an easy recipe. I did have the same thing with mushy carrots and potatoes, they were in good sized pieces too. Still yummy!
I’m so happy that you enjoyed it, Allison! Thank you for sharing this kind review!
WOW!! This recipe is DELICIOUS!! I am still a newbie with my Instant Pot and am always a bit nervous trying out new meats. I know from years of making beef stew, that it’s a good 2 hours on the stove. I made this recipe down to the tee, and it came out PERFECT and TENDER!! Leftovers for tomorrow night’s dinner, as well. THANK YOU for this absolutely scrumptious recipe and video. I’ve saved this to my Recipe Keeper and will make it again and again!!
I’m so happy that you enjoyed it, Lisa! Thank you for sharing this kind review!
I’ve been trying to make this for the past hour, but I keep getting burn notice. I deglazed with beef broth and wine but it still keeps burning, even on low pressure. This my first time using the pot except for the initial set up and test with water. I finally changed to slow cooker for now. Any suggestions?
I’m so sorry that you had trouble with the “burn” warning, Deborah. Did you try scraping the bottom of the pot to remove any stuck-on bits of food? I hope you were still able to enjoy the recipe!
I bought the ingredients for your crockpot version, but decided I want to try it in the 6 qt instant pot. If using just 1lb of beef instead of 2lbs, would you still do 35 minutes? Or do I decrease the time? The amount of meat doesn’t matter for the cook time theoretically, right? Thanks!
Sorry, for my question that I just posted….I meant that I bought the ingredients for the Crockpot Beef Vegetable Soup, not the Crockpot Beef Stew, and would like to make it in my Instant Pot (I don’t have a crockpot). So I thought I could make it like this Instant Pot Beef Stew recipe, but with 1lb meat and the extra veggies that the soup calls for (but not the extra liquids for a soup versus a stew). If I have less meat, is the cook time the same? Thanks!
Hi Jessica! I’ve only tested the recipe as written, so it would be a complete experiment. You could also try making the recipe in your Instant Pot using the slow cooker function. Either way, you’ll want to make sure you don’t fill the pot past the max fill line. If you decide to try it, I’d love to hear how it goes!
I made this last night, with just the 1lb of meat plus extra veggies. I kept the time at 35 minutes… it was delicious!! The meat was very tender. I cut the veggies more on the chunky side and they cooked beautifully, not mushy at all. Thanks for the recipes!!!
I’m so happy that you enjoyed it, Jessica! Thank you for reporting back!
This was the first time I’d used my Instant Pot. I was so nervous! But this recipe was so easy to follow and turned out to be delicious. I will definitely make this again. And I’ll be sharing this recipe with my daughter.
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
This recipe was amazing and the entire family loved it. I wasn’t able to find dill so had to leave it out but honestly, I can’t imagine this meal tasting any better! Everything was perfect!
I’m so happy that you enjoyed it, Mandy! Thank you for sharing this kind review!
It was perfect. Yummy & so easy!
I’m so happy that you enjoyed it, Megan! Thank you for sharing this kind review!
I’m sorry your meat wasn’t tender, Ann. The natural release is important for the meat’s texture, so that’s likely what the issue was. I also recommend using the regular pressure cook/HIGH setting instead of the stew setting, since I haven’t tested it myself. I hope it goes better for you next time!
ONLY thing I did different was to split half Apothic Red wine with the beef stock. Honestly is the best recipe for beef stew! Thank you so much for sharing!-Kevin
Whooo hooo! So happy to hear it, thank you!
This was great! Thank you for the specific instructions, including how large to chop everything. It gave me confidence as I started cooking even though I rarely cook beef and have never made a beef stew. Cheers!
I’m so happy that you enjoyed it, Grace! Thank you for sharing this kind review!
Hi Erin,
Just made this! Will definitely make it again! Although it dirties another dish, I like to brown the meat in a separate pan, all in one batch. I find it easier that way, and I don’t have to worry about the burn notice. Always love your recipes – thank you!
I’m so happy that you enjoyed it, Pam! Thank you for sharing this kind review!
Best beef stew ever — and I’ve been making stew for 50 years!! Easier than on the stove and much faster. Flavor is great and beef is so tender. Thank you!
I’m so happy that you enjoyed it, Andrea! Thank you for sharing this kind review!
I followed the recipe. We really enjoyed our meal. Thanks.
The instructions were perfect.
Thanks.
I’m so happy that you enjoyed it, Julio! Thank you for sharing this kind review!
My partner loved this stew! I used tomato paste instead of sauce and added a splash of maple syrup to sweeten the paste but other than that followed the recipe to a tee. Yummm!
I’m so happy that you enjoyed it, Ruth! Thank you for sharing this kind review!
Really tasty! I subbed flour to thicken instead of cornstarch as that’s all I had on hand. It didn’t thicken up as much as I had wanted but not sure if that’s due to using flour or not using enough flour, but I was hungry and impatient and didn’t feel like adding more. I thought it needed a bit more seasoning as well.
Overall I was pretty impressed with this and would definitely make it again!
I’m so happy that you enjoyed it, Shari! Thank you for sharing this kind review!
Hi Erin,
I have never had any luck using my instant pot, things just never turned out right and I was ready to give it away. However, I trust your recipes immensely so when I saw you had Instant pot recipes & tips I thought I would give it one last try. I am so glad I did because I made this stew last night and it turned out great! Thank you Erin, I am now make the instant pot sweet potatoes. Thank you so much for all of the hard work you put into this website, love the thoroughness, details, videos and of course the delicious outcomes. I don’t even bother looking at any other sites for recipes anymore.
This comment MADE my day, Josette! Thank you for sharing this kind review!
First time I’m using a pressure cooker and this recipe worked perfect. Thanks for sharing
I’m so happy that you enjoyed it, Matteo! Thank you for sharing this kind review!
I love this recipe. The only thing I’m having a problem with is the potatoes. I’ve made it twice and the second time I cut the potatoes even bigger and tried Yukon gold but both times the potatoes disappeared and are no where to be seen. Should I add the potatoes later and not cook them as long?
I’m so happy that you’ve enjoyed it, Brady! I recommend using Russet potatoes here, as they tend to hold up the best. I haven’t tried adding the potatoes later, but you could certainly give it a try. You could also cut them into even larger pieces to keep them from becoming as mushy. I hope this helps!
AWESOME!!!!!!!!
EXTREMELY EASY, STEP-BY-STEP SIMPLE, AND LOADED WITH FLAVOR…..MY NEW GO-TO RECIPE, THANKS A MILLION!!!!
I’m so happy that you enjoyed it, LaKeisha! Thank you for sharing this kind review!
Great hearty ‘all in one’ meal! I used suggested option of 1/2 red wine & beef bouillon (Better Than Bouillon) for liquid; already prepared beef stew meat; and a mix of small potatoes – scrubbed & cut to desired size- no peeling needed. Flavor was wonderful- keeping this one!
Great feedback! Thank you for your kind review Jan!
Delicious! I’m new to Insta pot cooking & this was relatively easy. Should have watched the video first.
Hi Mary! So glad it worked out for you! Thank you for this kind review!
How do I use the slow cooker for beef stew??
Hi Linda! Here is a link to my Crockpot Beef Stew: https://www.wellplated.com/crockpot-beef-stew/ Hope that helps!
Excellent recipe!! This is the most delicious beef stew ever! Tender beef and the most silkiest gravy made this a go to recipe for me. I followed your recipe with the only thing extra I added was a good red wine. My husband requested this be added to our special Sunday dinner recipes. Thank you for sharing this wonderful recipe.
Hi Adrienne! So glad you and your husband enjoyed the stew! Thank you for this kind reivew!
This is my go-to stew recipe – seriously so good! I was worried my meat would be tough (cut way too large) but it was tender and delicious!! Also love how the broth isn’t thin.
Hi Laura! So glad you enjoyed this recipe! Thank you for this kind review!
So delicious!! The only tweak I made was cooking it for 20 minutes in the instant pot + natural release for 10 minutes. The potatoes and veggies were cooked perfectly and the meat was incredibly tender. My husband couldn’t believe how tender the meat was!! 🎉
Hi Catherine! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t leave comments normally for recipes, but we just had this and everyone loved it! Kids making yum sounds and everything! Kept to the recipe except we didn’t have a potato, so we used Aldi canned potatoes and it worked perfectly! We also used baby carrots to be easier. Even with these ‘short cuts’, it took me 2 hours. My meat needed a lot of trimming! I should have noticed it was a longer recipe, bit definitely worth it!
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
Made this tonight – amazing. Used a 4 lb Round Roast (what we had) so double ingredients, used sweet potatoes, substituted cut up zucchini for the peas. Was really concerned about the cook time when doubling the ingredients. I cooked without vegetables for 35 minutes, then pulled out all the meat to check it – was cooked perfect (so tender). Then put in all the vegetables and the largest pieces of meat (about 1/3 of the meat) and cooked for another 8 minutes. The potatoes and carrots were over done – very mushy but the taste was incredible and meat was perfect (the meat cut with a spoon). Next time will try the vegetables for 6 minutes. Without any corn starch the liquid was plenty thick so didn’t use it. Everyone had seconds, it was soooo good. We voted to make this an every week dish.
Hi Mike! So glad you enjoyed the recipe! Thank you for this kind review and your feedback!
I skipped the peas and added another large Russet. Very good!
Hi Roger! So glad you enjoyed the recipe! Thank you for this kind review!
Love you recipe! I think I cut the potatoes too thin because when I mixed in the cornstarch and stirred, everything kind of blended together and fell apart. Next time I will cut bigger chunks of potatoes and carrots.
Hi Anna! I’m sorry to hear that! I would definitely agree with your assessment in cutting the vegetables in bigger chunks.
I knew the Instant Pot was going to make this awesome BUT even my husband who doesn’t like beef stew got two helpings and said he liked it. I did have to change some things due to not having tomato sauce–I used ketchup; I changed the two teaspoons of salt to 1 teaspoon of Seasonall. And I added liquid smoke–two teaspoons. It came out delicious–the meat so tender; it tasted great. Thank you so much for the recipe! Tamster-Tucson
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
Thanks so much for sharing this recipe! I’ve been making it for over a year now and always a crowd pleaser! I left out the peas, added two extra russets, and a lil extra broth. I serve it with some fresh bread from the bakery, mmmmmmmm..
Hi Jeannine! So glad you enjoyed the recipe! Thank you for this kind review!
Hello, I want to try this recipe using a slow cooker setting on my instant pot.
Any idea how long to cook at what setting (high/low)?
Hi Patricia! I have a slow cooker version: https://www.wellplated.com/crockpot-beef-stew/ Hope you enjoy it1
Very nice except I will omit the tomato paste.
Hi Mary! So glad you enjoyed the recipe!
I am glad I ran across this recipe! I was in a pinch since I forgot to throw everything into the crockpot this AM. I did everything as mentioned. Thank you for sharing. This is a keeper and only wished I had a nice loaf of bread.
Hi TLColston! So glad you enjoyed it! Thank you for this kind review!
This recipe is going in the Pool Room! So delicious and easy to make.
Hi Kathryn! So glad you enjoyed the recipe! Thank you for this kind review!
This is the best beef stew I ever made! My husband thinks so, too. I made it exactly as the recipe says, I just added a little more potatoes, so I cooked it 10 minutes longer. The beef was nice and tender, almost could cut with a fork! This will be my go to recipe for beef stew! Thanks for sharing!
Hi Sonia! So glad you enjoyed the recipe! Thank you for this kind review!
My husband is not a big fan of stew so I wanted to find a recipe he really liked. This one was great! I did switch a parsnip for the potato and added rutabaga and turnip which all were great in it. My husband and mother in law loved it. I now have a stew recipe everyone in my home loves.
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
I made this for the first time and it was amazing… the sauce came out so rich and the only addition I made was deglazing with maybe a half a cup of red wine. I also used sweet potato and parsnips completely ommitting the white starchy potato. I will definitely make this again. It was even better the next day!
Hi Paige! So glad you enjoyed the stew! Thank you for this kind review!
Good flavor but my potatoes were way over cooked and I cut them in large pieces. Next time I think I’ll try cooking it 20 minutes.
Hi Lori! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
I have made probably 25 different stew recipes looking for a really good one and I finally have found it! You will not be disappointed. So much dang flavor!!!!
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!
It came out beautifully! One minor alteration I made was adding crushed tomatoes and a dash of wine. Highly recommend!
Hi Dimitri! So glad you enjoyed the recipe! Thank you for this kind review!
I found it to be very tasty.
Hi Kitty! So glad you enjoyed the recipe! Thank you for this kind review!
I’m looking forward to breaking in my new instapot 6 at with this beef stew recipe tonight but I have a question. I notice on the recipe that you listed an option to double or even triple the ingredients which I love and find very helpful for larger crowds. My question is, if I double the ingredients can this still be made in a 6 at Instapot?
Your truly,
Sharon G
Hi Sharon! I haven’t double this myself but others have with great success. I would just make sure the ingredients so not pass the fill line. Hope this helps!
What a delicious stew! Thank you for it and all the other recipes on your blog. I make at least one of your wonderful meals a week. Have your book too!
Hi Cathy! So glad you enjoyed the recipe! Thank you for this kind review!
This is the first time I have ever commented about a recipe. I have made this beef stew 4 times now and it is amazing. This is now my go to. My husband raves about it every time. Thank you!
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Can’t wait to make this recipe! Only question I have is do you think I could substitute fresh green beans for the peas?
Hi Katie! I’ve only tested this recipe as written. If you decide to experiment with the green beans, let me know how it goes!
Excellent, no tomato sauce so used med salsa, little bit more kick, delicious!
Hi Nicki! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious!
Hi Ambyr! So glad you enjoyed the recipe! Thank you for this kind review!
Try diced rutabaga — it keeps its shape and texture nicely under pressure, and soaks up the flavors beautifully. May have a nutritional edge on russet potatoes, with a lower glycemic index, too.
Just made this…I used yellow potatoes instead because that was all I had and I added a couple more in for good measure. It turned out perfect! 100% am saving this and making it again. Thanks for the recipe.
Hi Diane! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for last night’s soul-satisfying dinner! This recipe turned out perfect in my trusty Cuisinart pressure cooker.
Not being a big fan of thyme and not having bay leaves on hand, I used 1 tsp each of Chicago steak and Italian seasonings. To thicken, I used milk and 1 tblsp potato flakes.
It was absolutely delicious!
Hi Kymma! So glad you enjoyed the recipe! Thank you for this kind review!
This was delicious. The whole family loved it. I had extra red wine that I needed to use and I think that was a nice addition.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
I made this tonight with some small modifications because I had a couple of extra mouths to feed. It turned out completely amazing!!! I don’t usually cook with red meat and was worried that the meat was going to turn out tough and flavorless. I was completely wrong. The meat was super tender and so flavorful! It was perfect for a chilly night!
Hi Dee! So glad you enjoyed the recipe! Thank you for this kind review!
I loved it! My kids loved it! My husband said “put it in the book!” So it’s a keeper. Quick and easy too, so important for a working parent.
I didn’t have tomato sauce, so I increased the beef broth to 2 cups and used a scant 1/4 cup (all that was left in the squeeze tube) tomato paste instead. Thanks for a fantastic recipe for beef stew. Finally, someone cracked the code!
Hi Cindy! So glad you enjoyed the recipe! Thank you for this kind review!
My First time making beef stew, i used stew meat and soup bones. Husband and 6 kids all loved it. Husband added a little white pepper to his and said this recipe is a keeper. he does not say that often so i was thrilled! Thank you
Hi Lora! So glad you enjoyed the recipe! Thank you for this kind review!
This was the best beef stew recipe that I’ve tried! The meat was so tender! I had to come back and give it 5 ⭐️.
Hi Krystal! So glad you enjoyed the recipe! Thank you for this kind review!
I didn’t follow exactly, but I used the technique and similar base ingredients! So easy, and came out AMAZING. My favorite beef stew recipe in the instant pot yet!
Hi Vanessa! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious!
Hi Rebecca! So glad you enjoyed the recipe! Thank you for this kind review!
I LOVE your recipes, they are my go-to, because I trust that they will turn out! I love how detailed your steps are, and that you include the prep work in the instructions while other items are cooking (for example, chop the onions and carrots while cooking the meat). I tend to waste a lot of time prepping food before cooking because I never know it I’ll have enough time to chop as I cook. So you save me time, but help me splurge on flavor. Thank you for all that you do!!!
Hi Cathi! So glad you enjoyed the recipe! Thank you for this kind review!
This was the easiest and most flavorful stew I have every made…or have had! Throw out your old recipes this is the only one you’ll need, honestly! It was perfect for using leftover peas and leftover new potatoeNancys, whichN I added both at the end just to heat through. The recipe was very well written and I followed it to the T!
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!
I’m not kidding, this was the best beef stew I’v ever made! My wife’s was a litle better, but her brain has left us and I now cook as a bachelor. I scaled this down fot 3 helpings but changed nothing else well, I use 2 basil leaves for the bay leaf. The rest was by your recipe…..it is FANTASTIC!
This will be a regular of mine from December thru February.
Hi Patrick! So glad you enjoyed the recipe! Thank you for this kind review!
Made this for the first time. I’m trying to cut back on red meat so only used 1 lb of the beef cut into smaller pieces and then added a lb of mushrooms. Everyone raved about it!
Hi Elleen! So glad you enjoyed the recipe! Thank you for this kind review!
Turned out very good. I added 4 sliced baby portabella mushrooms after the onions cooked. Cut the salt back a bit since I didn’t have any salt-free tomato sauce. Only had roasted garlic tomato sauce. Thought I had peas in the freezer, but didn’t so used mixed vegetables in its place. Served it with cornbread.
Hi Sharon! So glad you enjoyed the stew! Thank you for this kind review!
Best
Hi Connie! Thank you!
This was completely amazing! I omitted potatoes and used parsnips. It was so tender. Perfect for a blizzard Saturday. It was even better today for lunch!
Hi Monica! So glad you enjoyed the recipe! Thank you for this kind review!
This is the best beef stew ever! Love the very clear directions. I was out of tomato sauce, so I followed another commenters tip of using 1 additional cup beef broth + 1/4 cup tomato paste. Delicious!
Hi Tammy! So glad you enjoyed the recipe! Thank you for this kind review!
We loved this stew and the recipe was easy to follow. Will make it again!
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
This was dinner tonight. It was so delicious! Just what I thought a great beef stew should be. It was a hit with my husband also. We can’t wait for the leftovers. I’ll bet it’ll be even better tomorrow!
Hi Sheila! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing, I loved this recipe. First time I’d made a stew in my instant pod and it was certainly did not disappoint.
Also, I’m on a carb cycling diet so it’s great to have the nutritional info added.
Hi Ben! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent. Used little potato company potatoes both Yukon and red. I only had a tube of tomato paste and added 1 T. Added about a half cup of Merlot. Cooked perfectly and tasted delicious!
Thanks for your recipes!
Hi Ann! So glad you enjoyed the recipe! Thank you for this kind review!
The stew was delicious.I had all the ingredients on hand and the instructions were so easy to follow. Thank you ver6 much.
Hi Lillian! So glad you enjoyed the recipe! Thank you for this kind review!
Perfect! Next time I would use a big pan to sear the beef because I had to do three batches and it took forever and really burned the bottom of the pot so I ended up using my extra liner for the pressure cooking step. Excellent recipe, thank you.
Hi Lindsey! So glad you enjoyed the stew! Thank you for this kind review!
Delicious! Great on a cold night.
Instant Pot community rocks! Awesome directions.
Hi Vicholel! So glad you enjoyed the recipe! Thank you for this kind review!
This is absolutely delicious. The best beef stew recipe I’ve made ! The wine ( I only had plum wine ) is what made it ! I did not change anything .
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
This came out absolutely delicious. I totally agree about the paste getting wasted and thought the sauce was a great idea.
I froze a large portion of it and served it when my family came for Sunday dinner and they loved it.
Hi Donna! So glad you enjoyed the recipe! Thank you for this kind review!
This stew came out excellent, I’ve used several recipes and this is definitely my favorite! I used mini Yukon gold potatoes and they came out tender with and buttery center. I’ll be making this stew again soon!!
Hi Kitty! So glad you enjoyed the recipe! Thank you for this kind review!
Best Beef Stew I’ve ever eaten. I did cut my beef a bit smaller, and used baby carrots. It was so tender…melt in your mouth. A definite keeper!!!
Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious! I didn’t have tomato sauce so I used a few squirts of ketchup. Came out amazing.
Hi Nancy! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely LOVED!!! I’m fixing it again this week!!! Thank you
Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review!
Soooo good!! Perfect Winter comfort food, it’s now my go to! ❤️
I’m so happy that you enjoyed it, Renee! Thank you for sharing this kind review!
Best beef stew I have ever made
I’m so happy that you enjoyed it, Erin! Thank you for sharing this kind review!
Great stew on cold winters night
Hi Dobo! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve tried several beef stew instapot recipes and this is by far the best one. Everything was delicious and the flavors melded together perfectly.
The only chance I made was to omit the peas and add a whole package of sliced baby bella mushrooms after I added the garlic. I sweated them out with the onions and garlic and it was an amazing addition that gave the entire stew a slight mushroom flavor.
This is officially our beef stew go to recipe!
Hi David! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve made this recipe twice recently and it is great. It is so easy to make and the taste is so rich and delicious. Thank you so much for sharing.
Hi Kathy! So glad you enjoyed it! Thank you for this kind review!
Great taste. I used red wine along with beef broth and added some celery and mushrooms that needed to be cooked. Love all the veggies.
Hi Robyn! So glad you enjoyed the recipe! Thank you for this kind review!
All I can say is that I made this with plans for leftovers, but didn’t have any by the end of the night! Truly delicious recipe. Perfect balance of stuff to soup too. Thank you for sharing!
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
My Go To recipe for a hearty and delicious stew that makes enough to share or freeze. Everything about this stew is perfect. You can’t go wrong! Thank you for creating such a warm & comforting experience for our family!
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
I only have 1.3 pounds of stewing beef. Should I reduce the cooking time in the recipe? If so, by how much? I don’t want to overcook or undercook the meat. I usually make almost this exact recipe on the stove but looking for more recipes in the instant pot.
Hi Kathy! I would keep the cook time the same. Others have tried it with great success! Let me know how it goes!
Hands down best beef stew I’ve made! So easy and ready in about an hour. Will come back to this one. I substituted the potatoes for some mushrooms and parsnip.
Hi Jenny! So glad you enjoyed the recipe! Thank you for this kind review!
I was so hoping for a thick beefy stew. The taste was good but it looked nothing like the picture. Was very tomatoey. I doubled the slurry and never got thick. I followed the recipe to a T. Very disappointed.
I’m sorry you to hear had trouble with the recipe, Linda! I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed it, so I really wish it would’ve been a hit for you too! It’s hard to know what went wrong without being in the kitchen with you.
This the best appliance I’ve ever bought, and I have all the gadgets from Air Fryers to Slow Cookers and the Instant Pot far and away blows these out of the water. I made the beef stew recipe as the very first use of the Instant Pot and it was the best tasting beef stew I ever had. Followed the recipe and the directions, browned the beef and the onions and garlic; powered this baby up and let it do its thing. 35 minutes later and after letting it release the steam naturally, removed the lid and the aroma just filtered through the house. Thickened the gravy with corn starch and water and people couldn’t get enough. I’ve made the same recipe three times in a month and no-one complains about, “Oh, stew AGAIN??” I guess I’ll have to make something else at some point………. but maybe not.
Hi MalibuEd! So glad you enjoyed the recipe! Thank you for this kind review!
Perfect! I’ve tried a couple of other instant pot recipes for beef stew, but this is the best by far. It’s exactly what I was looking for – tasty, easy, and quick. It garnered compliments from my son-in-law, my preschooler granddaughter gobbled it down, and my daughter asked for the recipe. i’m looking forward to leftovers tonight with nice glass of wine. Thank you!
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review!
This was so great! I prepped the ingredients I could early and then went to work with defrosted angus stew meat as that’s what I had in the freezer. I did the recipe exactly as written except I got a little worried it wasn’t enough liquid so I added more and just doubled the slush to thicken it. I am going to not do that next time lol and there will definitely be a next time because this was awesome!! Also just to add I was shocked the carrots and the potatoes didn’t mush but they didn’t!
Hi H! So glad to hear you enjoyed it! Thank you for your kind review!
This was a great recipe and I received many favorable comments about it. I used your option of degazing with red wine in stead of the beef broth. In addition, because our family loves rutabaga, I substituted half the amount of carrots for 3/4″ rutabaga cubed. Otherwise I followed the recipe as written and was NOT disappointed. I WILL definitely be keeping this recipe to make again.
Hi Danny! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you. Great recipe. First time actual stew meat came out tender! Will definitely cook this again.
Hi Lydia! So glad to hear you enjoyed it! Thank you for your kind review!
Very solid recipe, would definitely recommend. Caution: I hate recipe comments where the author did not follow the directions, but I’ll admit I made adjustments based on what I had at home, and result was still great. Used leftover beef from leftover steak portions and prime rib that I had frozen for a re-use; used the very rare prime rib leftovers for the browning process which I think is important, steak was already brown so no need there, Used frozen, chopped, canned tomatoes I had from a prior meal, added 2 tsp Italian seasoning. Used red potatoes because I had them, but agree with Erin’s suggestion of russets– better firm than mushy, redswere fine in a pinch. I might reduce the cook time by 5 minutes nest time, but that’s my thinking about the texture of the vegs. Here’s the point: this is a very solid recipe, so solid that you can get away with a lot of substitutions based on what you’ve got and your personal taste. Thanks Erin!
Glad it worked out for you Steve!
Hi Erin thank you for the recipe. I’ve been using this for years serving it with mashed potatoes. I was wondering if using red wine instead of beef broth, should I do a 1:1 substitution?
Hi Tony, yes a 1:1 substitute! So glad you enjoy it!
I made this beef stew for dinner tonight and it was the best beef stew I have ever had! Thanks so much for sharing…I had already bought stew meat and it was round..but it still came out terrific..I deglazed with red wine and added peas and baby Bella at the end…wasn’t necessary to add thickening agent..did garnish with fresh rosemary and parsley..
Do you have a similar recipe for short ribs in instant pot or crockpot?
Can’t wait to try more of your recipes!.
Hi Sue! So glad it worked out for you! This is the only short rib recipe I have: https://www.wellplated.com/braised-short-ribs/ Hope this helps!
I have used this recipe twice with moose meat. It’s delicious! I used a moose seasoning blend instead of salt and pepper. It’s the best stew of any kind that we have had. Thank you so much!
Hi Colleen! So intrigued by the moose meat! Thank you for your feedback!
This is by far the best stew recipe I’ve ever made and my husband agrees. When I first read the recipe I thought tomato sauce was odd because it’s very different than the brown stew that my Mom made. But it’s perfect and we love the thyme seasoning and peas! I make mine extra saucy. And i love how fast it is in the instant pot!
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
This was absolutely delicious! I used small creamer potatoes cut in half (despite the recommendation to use Russet potatoes) and found them to be positively delicious in the end :) thank you for such a simple yet flavorful recipe!
Hi Shannon! So glad you enjoyed the recipe! Thank you for this kind review!
Loved this! Thank you, wonderful recipe. added some bacon at the beginning, and seared mushrooms at the end (and threw in a little red wine with the stock) so much room to get creative – this is going in the regular rotation :)
Hi Alyssa! So glad you enjoyed the recipe! Thank you for this kind review!
I’ve made it a bunch of times now, such a great stew – love it with a bit of toasted sourdough
Hi Sam! So glad you enjoyed the recipe! Thank you for this kind review!
Super delicious and comforting! A lot of room to get creative but also wonderful as is. The Well Plated cookbook is my favorite cookbook of all time. Erin never misses :)
That makes me so happy to hear! Thank you Kate!
I’ve not made this recipe bout would love to make it on the stove. Can you suggest cooking times etc.?
Hi Kelly! I’ve only tested this recipe as is but beef stew typically takes a good 2 hours on the stove. It would be similar to this recipe: https://www.wellplated.com/beef-bourguignon/ Hope you enjoy it!
My family loved this stew, thank you! My son suggested I add something to it in future, another herb maybe, so I may experiment, but my husband and I thought it was perfect, as is. :) Side note: to save time on browning, I ended up browning half the meat in a cast iron pan rather than doing two batches in the Instant Pot. But of course, that doesn’t save time on cleaning up after, ha!
Hi Kim! So glad you enjoyed the recipe! Thank you for this kind review!
Made this for my family and I cannot remember a recipe that got so many mmmmmm’s while they were eating. My new go-to recipe for the new winter.
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Came across this recipe as, I have never made beef stew in a instapot.
I can honestly say that I will be only cooking beef stew this way from now on!
Great recipe!
Hi Corey! So glad you enjoyed the recipe! Thank you for this kind review!
Very good, thank you. I did stir in the tomato sauce, as I missed the direction to leave it on the top. How would that change the outcome? Also, the russet potato chunks mostly dissolved. I followed the cooking time of 35 minutes and natural release of 10 minutes before manually releasing the pressure.
Hi Michael! So glad you enjoyed the recipe! Thank you for this kind review!
I’m planning on making this stew tomorrow! I have all the ingredients, my only problem is that my meat is precut to approx. 1 inch cubes. Would that be too small or could I just adjust the timings in the IP? Any recommendations welcome! Thanks!
Hi Rachel! I think it should be fine! Would love to know how it turns out!
I use some instant potato flakes to thicken the liquid. Just sprinkle some in and stir.
Great tip Suzanne!
This is one of our families favorite recipes. We use moose meat to substitute beef. This is by far a delicious way to end the day If there’s one thing I would ask, it would be, to keep sharing your recipes. Thanks for this one!
Hi! So glad you enjoyed it! Thank you for this kind review!
Tasty but the russet potatoes mostly disintegrated making it a thicker stew. I’d use a sturdier potato and add half lb more carrots.
I’m sorry to hear you had trouble with the recipe, Tony. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
This is my fave beef stew I have ever had. I am going to make it again this week! I have some celery I want to use up, thinking I could add that or do you think that would change the taste?
Hi Katie! Glad you enjoyed it! I think it would work just fine in it!
Wow. My family is happy with my beef stew that I have been making the same way for 30 years. What a treat this was! Though the kids are grown and gone, by husband and I agree this is the best beef stew I have ever made. I Did use celery, and loved it. Creamer potatoes are just that….creamier, but the russet added a bit more texture, along with the peas! Bravo!
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Can I leave the tomato sauce out? I’m allergic.
Hi Zedd, you would have to replace the 8 ounces of sauce with something else, maybe more both? I haven’t tried it myself so it would be hard for me to say for sure. The flavor and end result will be altered some with these substitutions. If you decide to experiment, I’d love to know how it goes!
This will be my go-to easy-peasy stew recipe from now on! I used stew beef, added extra potato and some celery. Also threw quartered mushrooms in with everything else (the pot was full). Came out super tender and flavorful. Thank you!
Hi Angie! So glad you enjoyed the recipe! Thank you for this kind review!
Wow!! This turned out amazing!
Hi Justine! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely wonderful. I used two potatoes, a 14.5 ounce can of tomato sauce, 8 ounces mushrooms, and half red wine and half beef broth. Also added extra carrots. The recipe accommodated my changes with no problems and was just excellent. The flavor was delicious and the whole family loved it.
Glad it worked out for you Rachel! So glad you enjoyed it!
As advertised, simple and healthy. The recipe is clear and the process is truly easy.Taste is very much like the classically made braise, but it doesn’t take hours on the cooktop and doesn’t take doodles of energy and time. This will become my regular Friday evening dinner, a great intro to the weekend ….
Hi Jason! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious, and not a pain to make. I cut the Russet potatoes into three-fourths inch chunks. Did you mean 3-4 inch? The potatoes did get pretty mushy. Oh well, loved the stew anyway! Thanks for an amazing recipe. <3
Hi Sarah! So glad you enjoyed the recipe! It’s 3/4-inch chunks but you can definitely make them a little bigger!
I loved this recipe. I cut it in half and cooked it in a traditional pressure cooker. Thirty minutes was just right and the liquid reduced enough that I didn’t need to use the corn starch. I did double upon the carrots and made mashed potatoes instead of adding them into the stew. Delicious! Thanks for the recipe.
Hi Suzanne! So glad you enjoyed the recipe! Thank you for this kind review!
Had 1# of meat…added more carrots & peas….really large onion…Yukon gold potatoes fell apart but also thickened the stew slightly.
Absolutely delicious!!!
Hi Paula! So glad you enjoyed it! Thank you for this kind review!
Excellent!!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent recipe! I didn’t change a thing but forgot the bay leaf;-)!
Hi Ron! So glad you enjoyed the recipe! Thank you for this kind review!
Thanks for a very nice version of a classic!
For what it’s worth, I like to use a cup of corn kernels instead of the tomato, and rutabaga instead of potato. The rutabaga has a better texture and flavor, and a bit more nutrition, to my mind.
Hi Ellen! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin, we absolutely loved your recipe! I only added the veg right at the end and reset for an extra 5 mins…potatoes were perfect, carrots al denté. This will be a family favourite! Thank you so much x
Hi Rosanne! So glad you enjoyed the recipe! Thank you for this kind review!
Fantastic recipe! My whole family loved it. I’ll be making this again.
Hi Maureen! So glad you enjoyed the recipe! Thank you for this kind review!
The recipe was very tasty, but my potatoes were mush. They were red potatoes and I cut them in large chunks bigger than the carrots, but you could barely find any remnants of them. I thought maybe next time I’d cut down on the time??? The carrots were almost turned to mush as well. Other than that it was a hearty stew.
Sorry to hear you had trouble with the recipe Vanessa! Another reader cut them super chunky with great results. Glad you were able to still enjoy the stew!
I followed the recipe exactly, and the stew was delicious. However, we found the carrots & potatoes to be too mushy for our taste. Next time, I think I’ll pressure cook the meat then add the vegetables to the pot after and just simmer them for 15/20 minutes so they still have a little body to them.
Hi Evelyn! So glad you enjoyed the recipe! Thank you for this kind review!
I’m picky when it comes to beef stew and this one was phenomenal! This will become a regular for my household.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
This is the third time I’ve made this dish and when my 14 and 12 year old sons say “Oh, this is my favorite!” I know I have a winner in my hands.
One question. I’ve been substituting whole wheat multi purpose flour on every occasion when I make this dish and the sauce thickens just as well. I’ve been respecting your health mindedness in your recipes and wonder why you use corn starch when there are so many (better) alternatives?
Hi John! So glad you enjoyed the recipe! Thank you for this kind review and tip about the flour!! It’s just a preference of mine but glad what you are using works out for you!!
Looking for an instant pot stew, adapted this for what I needed to use–rutabaga and parnsips, not potatoes and carrots, a good homemade veg stock rather than beef broth. Came out beautifully–thank you for this recipe! I’m still new to the instant pot and so happy to be building up my repertoire.
Glad it worked out for you Laura!
Delicious, easy and filling. I loved this recipe I tried it today in my new instant pot I just added more Worcestershire sauce as well as 2 bay leaves instead of one, as well as cayenne pepper for a little bit of heat. Will be making this next time with fresh bread
Hi Micaela! So glad you enjoyed the recipe! Thank you for this kind review!
Just made this for the first time. Added brussel sprouts, sweet potato and mushrooms cause they are my favourites in a stew. Otherwise followed the recipe. Excellent! My potatoes and carrots were solid, the flavour fabulous. Maybe I cooked it incorrectly but could not fault it. Thank you.
Hi Megan! So glad you enjoyed the recipe! Thank you for this kind review!
The summary is misleading with the number of minutes prep vs cooking. This has a large number of steps to interact with the Instant Pot before actually turning it on to pressure cook. The whole process also took me over two hours. It’s completely impractical with a toddler given how many steps are involved. I really do not recommend this recipe. I can’t even comment on how it tastes as I couldn’t get it ready in time for dinner. Don’t try this!
I’m sorry to hear you had trouble with the recipe, Kym. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Super satisfying and delicious, especially as I’m watching my waist and need some solid comfort food. Will totally be making again and writing this out to be a staple in my recipe rotation! :)
Hi Karlyn! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was marvelous the best stew I have made in the crockpot. Now I cooked just the meat and the tomato sauce and the broth for 25 minutes. Then I opened up the pressure cooker out of my potatoes and carrots and cooked for another 10 more minutes keeping the meat in there. Then I added the cornstarch at the end marvelous recipe! You won’t be sorry and the smells in the kitchen when cooking – made your mouth water
Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review!
I usually do not review. However easy this is, the end result does not sit well with me.
1) Too much salt
2) There is no texture left in the vegetables.
There are good recipes to cook in a dutch oven that take almost the same amount of time and you can feel and taste the vegetables. Don’t get me wrong I love my instapot!
Hi Morley! I’m sorry to hear you had trouble with the recipe. Please make sure kosher salt is being used. Any other salt will result in the dish tasting saltier than intended. If kosher salt was used, you can definitely adjust it according to your taste.
Awesome recipe, our ‘go to’ on Sundays, during fall and winter. So that the grand-kids get a little more vitamins, I will add(sneak) broccili florets and baby spinach, they certainly enjoy it. Dish also freezes well.
Hi Pat! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely love this recipe! Easy to put together and came out delicious.
Hi Monica! So glad you enjoyed the recipe! Thank you for this kind review!
Ver good stew
This was soooo good! I’m not usually great at cooking meat in the instant pot but even though my meat was a little frozen, it came out so tender! Highly recommend.
Hi Laura! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for sharing! I just made this and it’s delicious. I followed the instructions exactly and it’s perfect.
Hi Steph! So glad you enjoyed the recipe! Thank you for this kind review!
The note about russet potatoes is incorrect/ Yukon gold or any waxy potato will hold up much better in a stew–particularly under pressure.
Hi MP! This was based on my testing of this particular recipe, but you are free to use any type of potato that you would like. Enjoy!
I wanted to add, I sauted the onions, and browned the beef in a separate pan, at the same time. More dishes yes, but cut down on the time greatly. Still turned out 100% absolutely amazing.
Great to hear! Thank you John!
You can use Yukon gold just soak in salt water beforehand. Helps hold their shape.
Thanks for the tip!
I don’t usually leave reviews but this is so good that I felt compelled to make an exception. As with most things in life, simpler = better and this recipe is no exception. I’ve been making this for awhile now and I still use the same list of ingredients, but have changed the sequence to achieve what I feel is absolute perfection.
First I season my beef cubes with salt, pepper and garlic powder. Then I brown them in butter, in my big 16″ cast iron skillet over medium-high heat. I feel this saves time because you can cook a lot more beef at one time without overcrowding. Then I put the beef into the instant pot.
Then I caramelize my onions and garlic in the same CI skillet. Add them to the instant pot.
Then I deglaze the CI pan with a nice big splash of whatever beer I’m drinking. I add a little beef bouillon to the mix, let it come to a boil and scrape all the bits off the bottom of the pan while it heats. Then dump this into the IP too. I don’t add any more liquid other than the beer.
Then I add the remaining spices, Worcestershire sauce, and tomato sauce to the IP. Pressure cook the beef & onions for 20 minutes.
I quick release the pressure on the IP, and then add my carrots and potatoes. Pressure cook again for 2 minutes.
Quick release again, and then add my bag of frozen peas and stir in my corn starch slurry until it’s thickened. Perfection.
I really feel like this sequence cooks the veggies without overcooking, and gives the perfect result. TRY IT
Thanks very much to Erin for this amazing recipe.
Best news, thank you Grant!
We made this tonight.
Adjustments: no tomato sauce, extra potatoes
The flavor was delish! We baked some corn bread, and crumbled it up at the bottom of a soup mug. Then ladled the stew over it. Woah…mind-blowing!!
Great to hear! Thank you!
Followed to a T and it was delicious. Next time I may do a little more beef broth because I like my stew juice a little thinner a slightly less tomato flavor. Paired nicely with honey cornbread.
Great to hear, thank you LJE!
Hi, UK resident here, when you say tomato sauce, do you mean tinned tomatoes? And chopped ones or whole ones? I don’t think you mean tomato puree (concentrated pasted) do you nor ketchup? Thanks
It would be passata for you! Enjoy!
My husband said it’s the best thing I’ve ever made. Enough said!
Yay! Great to hear!
This was the first recipe I tried in my instant pot and I couldn’t be happier with it. It was perfect! The only thing I did wrong was cut the potatoes too small, so they kind of disappeared when cooked down, but that was my error, not the recipe! I will absolutely make this again!
Glad you enjoyed it Jenifer! Thank you!
Good recipe. I prefer using regular olive oil for cooking, especially for searing meat. Otherwise, perfect!
Glad you enjoyed it Tina!
The last time I made this I followed the recipe and it was very good.
But now I use the above as this as the core of my stew.
A few changes I made are;
1) I use small creamer potatoes (delicious whole and with skins on)
2) I use baby carrots cut in half (easy)
3) I brown the beef in a large cast iron skillet because it browns so much better.
4) I also brown sliced mushrooms in butter, in the same cast iron pan
5) After the cook & release times…
Time for a taste test, then
6) I add the frozen peas, frozen corn & the browned mushrooms.
Then I set my instant pot on slow cook- high for an hour or two so the frozen vegetables warm up and the mushrooms assimilate into the sauce.
Glad it worked out for you Dave.
It takes my IP 15+ mins to preheat. Is that factored into the 35 min cook time? Thanks!
Hi Andrew, great question. No, the preheat time in not in the cook time but it is factored into the over all time. You set your instant pot for 35 minutes and that’s how long it will cook. Enjoy!
This was so easy and so delicious! Hubby had two bowls, his comment “wow this is so good!”
Yay, love that Nita! Thank you!
This is the best beef stew I have ever made. I know myself and I get busy in the afternoon, so I got everything ready before breakfast and put it in my Instapot. I used the slow cook setting, not realizing that it was on high. It cooked for four hours on high, when I went to restart the Instapot, I realized what I had done; I adjusted the heat to low and it cooked the rest of the afternoon. My daughter and son-in-law raved about how tender the meat was and what a fabulous flavor it have. I cannot recommend this recipe highly enough, I’m sure it’s equally delicious done in a pressure cooker.
So glad it worked out for you! Thank you Ruth!
Really tasty and will update recommend to others.
Glad you enjoyed it, Eleanor!
Easy and delicious recipe. My family loved it. I’m from the South so I added frozen okra in the place of peas which added a richer thicker silkier texture, but it would’ve been delicious if I didn’t substitute too.
Yummy! Thank you, Vanessa!
This was delicious. I did add a cinnamon stick and a splash of wine. I cut down on the since we need to keep our salt low ….but it was delicious and perfect. I also increased the recipe to 1.5 ingredients since I had another pound of beef
Great to hear, thank you Phyllis!
This is a wonderfully delicious and easy recipe that consistently delivers! Thank you!
Thank you Wendy!
What is the nutritional numbers if you sub the arrowroot and coconut aminos.
Hi Chantay, I’m not sure but you could check with a free source like myfitnesspal.com. Hope this helps!
WOW! This was absolutely amazing! Best beef stew I’ve had ever! Love the flavor 😋.
So happy to hear you enjoyed it, Denise! Thank you!
This was so good. I used the meat stew setting on my Instant Pot and it was still good. I added a whole tomato and some celery to the recipe and it was a full meal. My kiddo loved the meal he had 2 helpings!
Great tip! Thank you Dilys!
I used some celery and cooked it with the onion to add more to the base. I also didn’t have the Worcestershire sauce, and I felt like it was missing something, so DONT SKIP IT! I used a mix of baby potatoes and preferred the gold to the red and purple ones. They just softened up a bit more during the cook.
I think I had too much carrot in my stew, but that’s an easy fix for next time. Overall, it was really delicious and I would definitely make it again
Glad you enjoyed it, Emma!
This is a delicious beef stew! It does not need any changes. The only thing I added was a large leaf of kale torn into pieces when I added the peas. Everyone loved it.
Thank you so much, Gayle!
Is this something you can leave for a couple hours or do you have to vent the steam valve right away after the 35 min cooking and 10 min of natural release,
Hi Molly, I recommend making this as directed but you could try this slow cooker beef stew: https://www.wellplated.com/crockpot-beef-stew/ Enjoy!
I can’t get past the ads which completely cover the screen. I have NO idea how to do this.
I’m sorry to hear you are having trouble Susan. All ads should have an X to close them out. If it is the email pop up you should be able to click anywhere on the screen in order to close it out. Hope this helps!
I too am surprised how tender the meat turns out. I use grass fed so I brown it 2 minutes per side then set the timer to 25 and quick release after 7.
So glad to hear that, thank you Rich!
This has become one of my favorite winter recipes. Even people who are not big beef stew fans agree that it’s pretty fantastic. The first time I made it, I accidentally skipped some of the instructions and it was still really good. The second time I made it, I followed the recipe exactly as written and it was fabulous! I wouldn’t change a thing and would definitely not have a problem making this on a weekly basis during the cold winter months.
So happy to hear you are enjoyed it, Debbie! Thank you!
Easy recipe and the meat melts in your mouth!
Great to hear, thank you Robert!
I made this but what I did was I followed your beef stew for slow cooker . So I had the entire veggies done & ready. I had the all the ingredients ready. Then I realized I was using instant pot. So I thought no worries. So I flip over to instant pot. Ingredients for instant pot were different than slow cooker. They omitted items. So I winged it. I still used the full beef broth. I added 2 cups of red wine. I left out the parsnips as they were not in instant pot recipe. I still used the celery It was still very good. But I’m wondering why I had to omit for instant pot what you had for slow cooker. I could have used slow cooker mode on my instant pot but I needed this done in the 35 mins. Just curious if you could explain the difference
Hi Coleen, which particular ingredient are you curious about? Glad you enjoyed it!
It would be nice to know what size instant pot this is for. Thank you.
Hi Lleko, I test all of my recipes out in a 6-quart instant pot. Hope this helps!
Best. Stew. Ever. Very similar to the recipe I’ve always used except it’s so much easier and quicker in the instant pot! I’ve saved your recipe and will be my go to from now on.
The only differences I made was using venison instead of beef since it’s what I had, and instead of cornstarch/water slurry I transferred the cooked stew to a regular pot and made dumplings to cook on top. Thanks Erin!
Great you enjoyed it, Ella! Thank you!
This stew was outstanding and really very easy. I used red potatoes instead of russet. I also quartered the onion instead of dicing it. My husband was “in charge” of making stew but he handed the crown to me! Thanks for the great recipe.
Yay! Thank you Erika!
I want to try this but I make my recipes for ckd. Do you have the sodium content for a serving? Thanks!
Hi Kathy, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Fantastic recipe – hits all the essentials for a great stew.
Modified with an old sweet potato along with two gold potatoes.
Used half an onion with 2 big celery stalks.
Added 2 glug-glugs of red wine.
Used our own beef broth from instapot bone recipe.
Sourdough croutons for a top.
No regrets – only happiness.
Great to hear, thank you MD!
Hello. This is my fourth time making this stew. And while he’s delicious, the potatoes and carrots end up almost
Puréed every time and totally mushy. I basically end up with a thick lumpy broth with chunks of meat. Flavour is still delicious but texture and appearance leaves a lot to be desired. I cut thé potato and carrot pieces bigger every time. This time was nuts, I basically quartered the potato. And it was still mushy! What am I doing wrong? It looks nothing like the picture here. Like a nice classic stew. I’m about to give up on making this in the instant pot if I can’t fix this. Help?
Hi Christine, how long it it taking your machine to come up to pressure? Maybe back off the timing if it takes longer than 10 minutes. What size pressure cooker are you using?
I made this recipe using the “intro” description of ingredients. Turns out if you scroll past the storage instructions and FAQ section, there is actually a step-by-step list of cooking instructions. I really wish that was at the top!
Hi Nick, we provide a “jump to recipe” button at the top of the screen that takes you right to the recipe. Hope this helps for next time! Hope you enjoyed the stew!
Sooo good. Full of flavor. Subbed bone broth for regular and added extra garlic cloves. Will definitely be my go to recipe for beef stew. Thank you!
Glad to hear you enjoyed it, Holly! Thank you!
Hi there. This sounds do good. Would I be able to use whole wheat flour instead of cornstarch and if didn’t use the bay leaf would it still be good you think? I’m not a big fan of the flavor of bay leafs.
Hi Natalie, I haven’t tried it myself but lots of other readers have used flour with great success. And you can leave out the bay leaf. Enjoy!
I finally made a great beef stew using this recipe! I to sub Japanese sweet potato for the regular potato, and did not use the tomato sauce that I cannot eat. It did not need the cornstarch slurry because it was already perfectly thickened. It was wonderful!
Glad it worked for you, Nana!
If doubling…it will fit in the instapot????
Hi Theresa, I haven’t double this myself but others have with great success. I would just make sure the ingredients so not pass the fill line. Hope this helps!
Doubled the recipe and it was absolutely delicious! Chuck roast was soft and tender, added extra potatoes, peas, mushrooms and slurry mixture. This was a great recipe.
Thank You!
Yay! Thank you Theresa!
Can I substitute 6 oz tomato paste for tomato sauce?
Hi Amy! The tomato paste would not be a good substitute for the sauce. It is a thick, creamy paste vs. the tomato sauce being a liquid, so you’d need another liquid to go in it’s place. Maybe broth, water or even ketchup if you are in a bind. It will change the end result slightly.
It was delicious. I used xanthan gum instead of corn starch ( just a sprinkle) and some curry powder, quartered baby red potatoes, frozen peas and carrots to make it quick. Very good recipe.
Glad it worked! Thanks Marta!
Delicious recipe thank you! I’m wanting to tripple the recipe next time, do I need to adjust the cooking time at all?
Hi Courtney, I don’t believe you’d have to adjust the time any, but I haven’t tested it so can’t be positive. You would have to make sure your ingredients don’t go pasta the file line. Glad you enjoyed it!
Thank you for this recipe! I just made it and it turned out DE-LI-CIOUS! I opted out adding potatoes as I’m going to serve it with mashed potatoes, yum!!
Next time, I’ll add some cornmeal dumplings!
Great to hear, thank you Susan!
This is the first beef stew I’ve made in my life and wow I’m so proud of myself because it was delicious! I didn’t have any Worcester sauce unfortunately so I subbed soy (google said I could!) and instead of the beef broth I did half beef broth half red wine. I absolutely love any food with a red wine flavor so that made it extra good (to me). Next time I need to cut the potatoes a lot bigger bc they almost disintegrated. Thanks for making an amazing recipe that a novice like me could pull off!
So glad to hear you enjoyed it, thank you Terri!
Oh my goodness! This recipe is simply divine! I’m always looking for new recipes for my instant pot. Following these instructions and adding a few extra herbs and spices … this beef stew will be a major hit this winter during football season. The special step with processing the beef is very important to obtain mouth watering results. Thank you so much for sharing!
Makes me so happy to hear, thank you!
This worked exactly as written, thanks!
Thank you Katie!
The stew was wonderful!
I added fresh mushrooms and a 1/4 teaspoon of rosemary.
Next time that I make it, I will add more potatoes.
So glad to hear, thank you Ann!
It must be a good recipe, but I will never know / adds jumping, diffrent messages appearing… ohhh all this is making it really difficult to navigate your page and follow recipe. Sorry… not reader friendly on my mobile…
I’m truly sorry for any inconvenience the ads caused you, Stive. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
I’ve made this recipe several times now and it never fails. It seems impossible the beef will get that tender without cooking for hours on end but the Instant Pot comes through. This is one of those soups that feels worthy of making fresh bread for.
The only change I ever make is subbing out Worcestershire sauce for a combo of soy sauce/fish sauce/brown sugar, but that’s just because I never have it in the house. I’m sure it would taste just as good either way.
So great to hear, thank you Julia!
Can you double this recipe in instapot?
Hi Em! I haven’t double this myself but others have with great success. I would just make sure the ingredients so not pass the fill line. Hope this helps!
I am doubling it as well speak. I hope it comes out good!
Let us know how it goes, Lisa!
I would make this recipe again
Yay! Thank you Pam!
Did this with modifications. Did not brown meat or sauté veggies because I got jammed for time; just dumped all of it into the instant pot. And didn’t do the cornstarch slurry because we are not fans of cornstarch. Added some extra spice/herbs/heat. Dinner was excellent and I will make this again, thank you. This is a great substitute for hours of stovetop or a day of slow cooking (our slow cooker recently stopped working). Again, thank you for this great recipe
Thanks Jamie!
Excellent. The only change I
Made was to cook the beef 25 minutes with onions garlic and sauce, as per
Directions. Then quick release and add the carrots potatoes, and peas. Then 10 more minutes and the 10 minute resting period. I don’t like my vegetables to be so squishy. It turned out perfectly.
Yay! Great to hear, thank you Adyn!
Absolutely delicious! I added some mushrooms and celery, and a minxture of half beef broth/half red wine. I added a TB of french provencal seasoning, and it tasted like Julia Child’s beef bourguignon. This recipe is a keeper. Thank you so much!
So glad you enjoyed the recipe, Shelly!
Deeply disappointing. Lacks flavor
I’m sorry to hear the recipe wasn’t to your taste, Pat. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
This was delicious. I did use precut stew beef and doubled the recipe. The same time worked great, and it came out very tender. I also deglazed the pan with a splash of white wine. Very easy and delicious!
Great to hear, thank you Amy!
This is delicious best beef stew ever! I did add a cup of red wine before the beef stock and scraped up all the brown bits, and added frozen green beans in at the end. Thank you, best one I’ve ever made!
Great to hear! Thank you Joanne!
I made this with four potatoes, cabbage, roasted green chili, “better than bouillon” brand concentrated beef stock. I added the potatoes, cabbage and green chili & cooked them five minutes at the end …I did 28 minutes for the rest before releasing steam, opening lid to add the remaining ingredients. Came out perfect!
Glad it worked well for you, Sally! Thank you!
Been cooking and baking since I was 12 years old and am now 64…this is the BEST stew EVER !!! Finally a recipe that is going to replace all the other ‘beef stew’ recipes I have collected over the years that were ‘ok’ but never really had the ‘it’ factor.
This is going to be my ‘go to’ and hubby cannot get enough of it.
I did tweek it a little – my tummy does not like COOKED peas, so I tripled up on the potatoes, and used a bout 1/2 the tomato called for – I can my own tomato sauces and had about 1/3 cup of leftover roasted tomato sauce left in the fridge and used that instead of what the recipe called for and it was still spectacular.
This will be a regular meal on our cold winter months up here in Ontario Canada and will be coming with us in thermoses when we do snow removal at night and the early hours of the morning !
I am going to try this with chicken as well.
Thank you for sharing this incredible gem !
So glad you enjoyed it, Luba! Thank you!
Hello Erin. We just tried this recipe. It has great flavor and is quick and easy. We added some red wine in the deglazing process. The meat came out pretty tough. I know when I do this in the crockpot, this doesnt happen. Most likely due to the meat being cooked on low and slow. Do you have any recommendations? Other than that, super delish.
Hi Leah, I’m not sure why the beef would have still been tough, I’d make sure there was not steam releasing while the Instant Pot was coming to pressure. This can make a difference on how dishes cook. It also might of been the cut of meat?
We absolutely love it! I’ve made this multiple times and it’s a staple! So great to make a big batch and eat the rest of the week
So great to hear! Thank you Taylor!
Excellent recipe-very easy and flavorful. Really nice to be able to cook stew fast after work and enjoy it in just a couple hours. I followed the recipe exactly as written except for using a small can of tomato paste instead of tomato sauce since that’s what I had on hand. Having an alternative to the crock pot is great-I never have time to do the prep work for the crock pot in the mornings. This will be my go-to recipe from now on.
So glad to hear you enjoyed it, Amy! Thank you!
I did not care for this recipe with the tomato sauce. It made my stew taste too much tomato. Very disappointed in that. Other than that the recipe was good and easy to follow.
I’m sorry to hear the recipe wasn’t to your taste, Trish. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I made this and the beef was not tender. Very tough! Think I prefer the slow cooking method.
I’m sorry to hear you had trouble with the recipe, Amy. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
This was yummy!! I substituted avocado oil since olive oil should only be used at low temperature or unheated. I also used arrowroot to thicken and bought stew meat. Even with the roast already cut, the prep time is misleading BUT it was very delicious and I’ll make it again!
So glad to hear it Karin, thanks for sharing!
Love doing this recipe on Sundays’ during the winter months. While stew is cooking in pot, I steam some broccoli crowns & baby spinach and add during thickening stage…this way we get a little more veggies into the grand-kids.
Pat, I’m so happy to hear it. Thanks for the tip too!
This was a delicious recipe but I changed a few things like the oil I cooked the stew meat in…I used ghee since olive oil should only be used unheated or at low temperature. I also used arrowroot instead of cornstarch. Will definitely make this again!
Glad it worked for you, Karin!
I know you mentioned not using Yukon’s but I like using 1/2 russets and 1/2 or 1/3 Yukon’s as they break down and thicken the stew without using cornstarch.
That said I really like and appreciate your ‘notes’ section.
Great to hear! Thank you Michael!
My go-to stew recipe! Just made this tonight!
So great to hear, thank you Janie!
This stew was delicious and warming during a Buffalo winter night. Tastes like it’s been simmering all day.
So glad to hear! Thank you Shannon!
I have made this recipe several times and it is a winner in our house! I would not skip the red wine as it adds an unbeatable depth of flavor. I have found that there is room for an additional potato and we use mushrooms instead of peas – I appreciate the inclusion of this tip. I’ve shared this recipe with friends as I have with many other recipes that I’ve found here :)
Teresa that means so much, thank you! <3
That was so good, thanks!
Thank you Dee!
Smelled great but mine kept getting “burn” message no matter how many times I stirred, added more water/broth…just changed it now to slow cook hopefully the meat doesn’t turn out tough.
I’m sorry to hear you had trouble with the recipe, Stephanie. Getting a burn warning is pot specific. It seems like some pots are more sensitive then others, as we have not had that issue before when testing this recipe. You definitely want to make sure you scrap the bottom of the pot so there are no bits left on it. Also that it is sealing properly and no vapor is escaping when it comes to pressure. Hope this helps!
We absolutely loved it!
Thank you Matthew!
This was so delicious! I never even thought I liked beef stew, but I had a chuck roast to cook and my husband didn’t want pot roast. My mom suggested stew so I figured I’d give it a shot. Wow. This has turned me into a stew lover! Very easy and the taste is out of this world! Thanks for a yummy recipe. I made a quick loaf of beer bread to go with it, and it was a great dinner for a frigid night!
Yay! So glad to hear, thank you Susan!
This is a great recipe. Lots of variations out there but It’s been my go-to for beef stew… it always turns out so well.
Great to hear, thank you Sue!
Followed the recipe as written. My school recipe beef stew was better than this. I got caught scraping that tray into my milk carton. Carrots and potatoes were mushy and the overall flaor was bland.
I’m sorry to hear that you had trouble with the recipe, Matt. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
This is a regular recipe for me. I really love it and it’s easy!
Thank you Craig! So glad to hear!
Made this tonight and it turned out great! I didn’t have peas so didn’t add that and only did a splash of worcheshire to cut back on the salt. I also only had a 15 oz can of tomato sauce and decided to add it all since i really didn’t have a use for the rest of it. It just made it a little soupier and honestly was pretty good.
So glad to hear you enjoyed it, Kristie! Thank you!