Instant Pot Beef Stew

This Instant Pot Beef Stew has become my favorite way to get all the deep flavor of classic slow-cooked stew in a fraction of the time. It brings together ultra-tender beef, hearty root vegetables, and a savory broth that feels cozy and satisfying without any fuss or complicated techniques. The result is a one-pot dinner that always warms up chilly nights and fills the kitchen with an irresistible aroma.

I first tried this on a cold weekend when I wanted something cozy but did not want a sink full of pans. It turned out so well that now it is the meal I crave whenever I want comfort without a lot of effort.

Ingredients

• Two pounds boneless beef chuck roast or beef stew meat: For maximum richness and tenderness when pressure cooked
• Four medium carrots: Bring natural sweetness and color when sliced on the diagonal
• One and a half pounds Yukon gold potatoes: Because they hold their shape and add a creamy bite
• Two medium yellow onions: Chopped into big pieces for a subtle sweetness and depth
• Four to six cloves garlic: Pressed to build an aromatic foundation
• Two tablespoons olive oil: Use half for searing beef so the meat turns out brown and flavorful
• One teaspoon kosher salt: Draws out and balances the natural tastes of beef and veggies
• Half a teaspoon ground pepper: Gives a warm subtle heat
• Three cups unsalted beef stock or low sodium beef broth: So the stew is not too salty and the flavors really shine
• Two tablespoons tomato paste: Brightens and deepens the broth for more complexity
• One tablespoon Worcestershire sauce: Gives the broth a rich umami backbone
• One teaspoon dried Italian seasoning: For gentle herby notes
• One teaspoon dried thyme: Adds earthiness and classic stew flavor
• One bay leaf: Infuses a background herbal aroma as it simmers
• Two tablespoons cornstarch: To thicken the stew at the end for a perfect spoon-coating consistency
• Freshly chopped parsley: For a bright fresh finish just before serving

Instructions

Sear the Beef:

Cut beef into one and a half inch chunks and season with salt and pepper. Heat half the olive oil in the Instant Pot on sauté mode until it shimmers. Add beef in batches, leaving space between each piece. Let each side develop a deep golden crust for four to five minutes before turning. This step gives the stew its deep savory flavor.

Prepare the Vegetables:

Slice onions into large wedge shapes. Peel carrots and cut them on a diagonal into chunky pieces that hold up during cooking. Scrub and peel Yukon gold potatoes and chop into bite-sized chunks about one and a half inches. Set all veggies aside in separate bowls to streamline assembly.

Build the Flavor Base:

Return seared beef and any juices back to the pot. Pour in beef broth. Add tomato paste, Worcestershire, pressed garlic, Italian seasoning, dried thyme, and bay leaf. Stir gently but thoroughly to mix everything well. The tomato paste needs to dissolve fully for a rich red broth.

Pressure Cook the Stew:

Lock on the lid and make sure the vent is sealed. Select manual or pressure cook mode and set it for thirty-five minutes on high pressure. Walk away and let the Instant Pot do its magic. The beef will become tender while flavors concentrate.

Release Pressure Naturally:

Once the timer finishes let the Instant Pot naturally release pressure for about fifteen minutes. This rest helps the meat stay juicy and not toughen up. After the wait gently move the valve to vent to release any remaining pressure.

Thicken the Stew:

In a separate cup mix cornstarch with equal cold water until smooth and pourable. Remove the bay leaf from your pot. Set Instant Pot to sauté. Stir in the cornstarch mix slowly so you do not smash the vegetables. Simmer two to three minutes. The broth will thicken and become silky.

Finish and Serve:

Ladle the stew into bowls while it's piping hot. Top each serving with chopped parsley for a spark of freshness and color. Serve immediately for maximum warmth and comfort.

Yukon gold potatoes are my favorite in this dish because they hold together while soaking up all that savory broth. Every time I make this stew it takes me right back to long family dinners where nobody was in a rush to leave the table and laughter just kept rolling.

Storage Tips

This stew stores well in airtight containers and keeps in the fridge for up to four days. When reheating use gentle heat on the stovetop or microwave to make sure the beef stays tender not chewy. If freezing let the stew cool completely first then ladle into freezer bags or lidded containers. It reheats best when thawed overnight in the refrigerator.

Ingredient Substitutions

No Yukon golds in the pantry Use red potatoes which are waxy and hold their shape or swap in peeled russet potatoes though they may break down a bit more. For a twist try cubed parsnip or turnip instead of carrot. Beef stock cubes dissolved in hot water work if you do not have liquid broth.

Serving Suggestions

This stew is delicious on its own but is even more satisfying spooned over creamy mashed potatoes or buttered noodles. Add a big slice of crusty bread for dunking. A side salad with a fresh vinaigrette balances the rich hearty flavors nicely.

Cultural Context

Beef stew is a kitchen classic found everywhere from American family tables to rustic European inns. The Instant Pot puts a modern spin on this comfort food by making it taste like it simmered all day when it really is weeknight fast.

This delicious stew is a real weeknight hero and only gets better with time. Enjoy every cozy bite and share with family for instant smiles.

Common Questions About the Recipe

→ How do I make the beef tender?

Sear beef chunks for rich flavor, then pressure cook and allow natural pressure release to keep meat juicy and tender.

→ Can I swap out the veggies?

Yes, replace carrots with parsnips or turnips, and Yukon gold potatoes with red potatoes or russets if desired.

→ What thickens the broth?

Mix cornstarch with cold water to form a slurry, then stir into hot stew to achieve a lush, velvety consistency.

→ Is natural pressure release needed?

Allowing the pressure to release naturally ensures beef stays extra tender and allows flavors to meld deeply.

→ How can I enrich the flavor?

Sear meat in small batches, and add herbs like thyme and Italian seasoning for a deeper, layered taste.