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.

Two bowls of Instant Pot beef stew with potatoes

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This recipe is an adaptation of my Crock Pot Beef Stew.

Beef stew is one of my absolute favorite recipes to make on a chilly, cloudy day (along with this Crockpot Vegetable Beef Soup) when I can prep the beef stew earlier in the day, then take pleasure in allowing the meat cook low and slow for hours, until it is so fall apart tender, it slices with a spoon.

This recipe for Instant Pot beef stew is that recipe’s taste twin, on warp speed. The pressure cooker makes that all-day flavor attainable in a fraction of the time.

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 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?

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

A pressure cooker with meat and vegetables

5 Star Review

“Hands down the best beef stew I’ve ever made or had! The thyme flavor was an amazing addition!”

— AH —

Tips for the Best Instant Pot Beef Stew

  • Brown the beef so that it gets that delectable crust. Crust = FLAVOR, so don’t skip this step. It takes a little bit of patience but will be well worth your time.
  • Deglaze the pot and scrape up every brown bit. Deglazing both adds richness to the stew and ensures that you don’t receive the dreaded Instant Pot “burn” warning.
  • 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 deglaze instead.
  • Pile on the veg. I loaded this soup with lots of healthy vegetables, so it truly can hold its own as an all-in-one meal.
Easy Instant Pot beef stew with bread slices

How to Make Instant Pot Beef Stew

If you love cozy, hearty, and nutritious recipes that will please everyone at your table, then this Instant Pot beef stew is the best thing to cook in an Instant Pot!


The Ingredients

  • Boneless Chuck Roast. Chuck roast is the perfect choice for this beef stew. 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. A delicious mix of pantry staples that help build the stew’s flavors and add nutrition.
  • Russet Potato. Russet potatoes hold up well during cooking, 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. If you need to make this Instant Pot beef stew without potatoes, you could try using a different root vegetable of choice.
  • Worcestershire Sauce. A dash of this umami bomb ingredient will make the flavors pop.
  • Bayleaf + Dried Thyme. For a more flavorful 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 of tomato paste only to use a tiny bit!).
  • Cornstarch + Water. You can add water to your beef stew with a little cornstarch to help thicken it up.
  • Peas. Fresh or frozen will work here.

The Directions

  1. Brown the beef in the Instant Pot in batches so that all sides develop color.
  2. Sauté the onion and garlic. Stir in the beef broth, and scrape the bottom of the pot to deglaze it.
  3. Add the remaining ingredients. Do NOT stir! This helps avoid the burn warning.
  4. Cook on HIGH for 35 minutes, then let the pressure release naturally. Discard the bay leaf.
  5. Prepare a cornstarch slurry, and stir it into the Instant Pot. Add the peas. DIG IN!

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 cooking time is right for you too.

Dietary Notes

  • For those with dietary concerns, this Instant Pot beef stew is Whole30 and Paleo friendly.
  • Swap the white potatoes for sweet potatoes or a different root veggie, such as parsnips, swap arrowroot for the cornstarch, and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).
  • This beef stew is also naturally dairy free and gluten free…though we couldn’t resist dipping ours with hunks of crusty bread.
Two bowls of soup with bread

Storage Tips

  • To Make Ahead. Chop the vegetables up to 1 day in advance, storing them in separate airtight storage containers in the refrigerator.
  • To Store. Refrigerate stew in an airtight storage container in the refrigerator 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 beef stew in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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.

What To Serve with Beef Stew

While this stew can easily serve as an all-in-one meal, here are a few ideas of what would pair well with it:

Two bowls of Instant Pot beef stew

Recommended Tools to Make This Instant Pot Beef Stew Recipe

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!

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

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

Instant Pot Beef Stew

5 from 121 votes
The best easy Instant Pot Beef Stew. Fall-apart tender beef in a rich, flavorful sauce! Loaded with veggies, comforting, and ultra satisfying!

Prep: 10 mins
Cook: 1 hr 20 mins
Total: 1 hr 30 mins

Servings: 7 cups

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
  • 1 14.5-ounce can low-sodium beef broth
  • 1 tablespoon Worcestershire sauce*
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 can (8-ounce) no salt added tomato sauce
  • 2 tablespoons cornstarch*
  • 2 tablespoons water
  • 1 ½ cups fresh or frozen peas no need to thaw
  • Fresh parsley optional for serving

Instructions
 

  • Cut the chuck roast into 1 ½-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 ¼ teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and ¼ 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 ½-inch-thick diagonal slices.
  • Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.
  • While the onion cooks, scrub and peel the potato and cut it into ¾-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 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.

Notes

  • Store leftovers in the refrigerator for 4 days or freeze for up to 3 months.
  • To make the recipe Whole30/Paleo compliant, swap arrowroot for the cornstarch and omit the Worcestershire (you can splash in some coconut aminos for extra flavor instead if you like).

Nutrition

Serving: 1.5cupsCalories: 489kcalCarbohydrates: 36gProtein: 44gFat: 22gSaturated Fat: 8gCholesterol: 117mgFiber: 6gSugar: 10g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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287 Comments

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  1. 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!5 stars

      1. 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,,,!

        1. 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!

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

    1. 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!

    1. 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!

  3. 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.5 stars

    1. 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?

  4. The taste was great but the potatoes came out mushy. Next time I will cut a little bigger. The meat was great and tender!5 stars

  5. 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!5 stars

  6. Made this twice so far. Substituted arrowroot and Trader Joe’s organic coconut aminos. So hearty and delicious. Thank you   Love those instant pot recipes5 stars

  7. 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!

    1. 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!5 stars

  8. 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!5 stars

    1. 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!

  9. 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.

    1. 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!

  10. 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.5 stars

  11. Thank you for sharing this recipe!  This is only our second time using our IP, and this recipe was easy to follow and delicious.  5 stars

        1. Hi Blair! You could try halving the recipe. If you end up with any extra, this recipe is delicious leftover! :)

  12. 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!

    1. 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!

  13. 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!

    1. 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!

        1. 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!5 stars

  14. 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!5 stars

    1. 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!

  15. 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.5 stars

  16. 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!5 stars

  17. 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.5 stars

  18. Delicious and exactly as pictured/written about. Everyone loved – this made our “keeper” list unanimously!5 stars

  19. 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,

    1. 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!

  20. 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.5 stars

  21. 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. 5 stars

  22. 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!5 stars

    1. 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!

  23. 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 3.5 stars

    1. Hi Judy, I only used one large potato but you can definitely customize to your preference! I’m glad you enjoyed the stew.

    1. 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.

  24. 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 5 stars

    1. 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.5 stars

      1. 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!

  25. 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!5 stars

    1. 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.

  26. 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!5 stars

  27. 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!5 stars

  28. I follow this exactly, and it is way overcooked, the potatoes and carrots basically turn to mush. A friend of mine used the same recipe and after talks go to her she had the same results. I knew when it called for 35 min in pressure cooker it seemed too long, and it is. 

    1. Hi Mak! Thanks for reporting back. Many readers have tried the recipe as written and loved it, so I’m sorry to hear it came out overcooked for you. I’d recommend making the pieces larger next time if you decide to give it another try. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved this.

  29. Very disappointed in the recipe. Followed the recipe to a T. It did not look very appetizing when finished cooking. It looked all mushed together.

    1. Hi Lorraine, I’m sorry to hear you didn’t enjoy how the stew looked! Many other readers have tried the recipe and enjoyed it, but I know everyone has different tastes. I know it’s disappointing to try something new and not have it come out as expected, so I truly wish you would have loved this.

  30. 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!

  31. 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!!5 stars

  32. 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!5 stars

    1. 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!)

  33. 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!5 stars

  34. 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.5 stars

  35. 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.  5 stars

    1. 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!

  36.  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 10.5 stars

    1. 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.

      1. 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. 

  37. 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! 5 stars

  38. 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.5 stars

  39. 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.  5 stars

  40. 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!!!5 stars

    1. 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.

  41. 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.5 stars

  42. 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. 5 stars

    1. 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.

  43. It had a weird taste. This was my first time making a stew in the Instant Pot so I don’t know if that’s normal – I definitely missed the flavors all blending together creating a rich sauce that you get during a slow cook,
    The meat & veggies were cooked to perfection but the sauce was ick.
    I will not be making this again.
    For the amount of prep it would have been just as easy to make this in a crock pot. And it would’ve tasted a whole lot better.

    1. Jillan, this has been a favorite of many readers, but I’m truly sorry it didn’t work out for you! I know it’s disappointing to go to the effort of a new recipe and not have it come out. If it had an off taste, my hunch is that some garlic or oil might have burned, which can throw off the flavor of the whole dish. I do have a crock pot beef stew if you’d like to try that instead: https://www.wellplated.com/crockpot-beef-stew/.

  44. 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.

    1. 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!

  45. 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?5 stars

    1. 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.

  46. 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!5 stars

  47. 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!5 stars

  48. My husband and I just had this tonight and it was Fantastic!!!  Just wanted to thank you!!   :-)5 stars

  49. Made this for dinner tonight. It was outstanding!! Looking forward to trying out more of your recipes. Thank you!! Followed you on instagram! :)5 stars

  50. 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!! 5 stars

  51. Made it tonight, I didn’t have tomato sauce so I used petite tomatoes. My husband loved it and he is a fussy eatet5 stars

  52. 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!5 stars

  53. 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.5 stars

  54. 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

      1. 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

  55. 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.5 stars

  56. 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.5 stars

  57. 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.5 stars

    1. 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!

  58. 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.5 stars

  59. I ended up more with beef soup instead of beef stew. The potatoes didn’t hold up very well and neither did the carrots.  A few survived but most turned to mush.  The beef was tasty and tender and the overall flavor was good but the veggies just didn’t survive.  I used russets.  Maybe if I do this again I’ll try red potatoes and leave the skin on.  More than likely I’ll stick to making stew in the crock pot.  

    1. 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!

  60. 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. 5 stars

  61. My recipe was very tasty, but cooked too long. I think it would be good to say only “Russet potatoes” because anything else is too mushy. Also, the meat and carrots were too done. The meat could have been baby food almost. Better to depressure the Instapot rather than give it 10 extra minutes to cook.

    But, it will be very good at the next cooking! 30 minutes I think I will try and depressure myself rather than giving it extra time.

    I doubled this recipe as well without any problem as far as room goes in the Instapot.

    1. Robin, I haven’t had that issue with this recipe before! Did you chop the potatoes and carrots the size that is listed in the recipe? I’m glad you liked the flavor and hope that next time once you’ve made your preferred adjustments it will be more to your taste. Thanks for trying the recipe and taking time to share

    1. 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!

  62. 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! 

    1. 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!

  63. 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.  5 stars

  64. 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!5 stars

    1. 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!

    1. 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!

  65. 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.5 stars

  66. 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.5 stars

  67. 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! 

  68. 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!5 stars

      1. 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!5 stars

  69. 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 YUM5 stars

    1. 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!

  70. 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!5 stars

  71. 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!

    1. 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!

  72. 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!5 stars

    1. 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! 😁5 stars

  73. 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. 5 stars

    1. 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!

      1. 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?5 stars

        1. 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. (:

    1. 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!

  74. 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!5 stars

    1. 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!

  75. 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!5 stars

    1. 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!

    1. Hi Leslie, I’m sorry that this recipe wasn’t to your liking. I (and many other readers) have enjoyed the recipe as written, so I truly wish it would’ve been a hit for you too!

  76. Instead of tomato sauce I use tomato paste, which also works as a thickener. So I don’t need cornstarch or arrowroot

  77. 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.5 stars

    1. 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.

  78. 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!!!5 stars

    1. 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!

  79. 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?

    1. 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.

      1. 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 haha5 stars

  80. 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!5 stars

  81. 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

    1. 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!

  82. 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

    1. 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!

  83. 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!5 stars