When the temperatures drop and your calendar fills up, there’s nothing quite like a bowl of Instant Pot Beef Stew to bring comfort and warmth. This dish is a lifesaver for busy weeknights, offering hearty flavors without the long simmer times. It’s a go-to for those seeking easy beef stew recipes that don’t compromise on taste.
As someone who cherishes the magic of transforming simple ingredients into soul-soothing meals, I can attest to the joy this stew brings. It’s a staple in my kitchen, especially during the colder months when winter comfort food is a must.
Why You’ll Love This Instant Pot Beef Stew
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Time-Saving: Thanks to the Instant Pot, you get tender, flavorful stew in a fraction of the time.
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Nutritious: Packed with lean beef and vegetables, it’s a standout among healthy pressure cooker recipes.
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Versatile: Perfect for family dinners, meal prep, or impressing guests with minimal effort.
Ingredients
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2 pounds boneless chuck roast, cut into 1.5-inch cubes
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3 tablespoons extra-virgin olive oil, divided
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2 teaspoons kosher salt, divided
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½ teaspoon ground black pepper, divided
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1 large yellow onion, diced
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2 cloves garlic, minced
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1 pound carrots, peeled and sliced
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1 large russet potato, peeled and chopped
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14.5 ounces of low-sodium beef broth
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1 tablespoon Worcestershire sauce
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1 bay leaf
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1 teaspoon dried thyme
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8 ounces no-salt-added tomato sauce
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2 tablespoons cornstarch
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2 tablespoons water
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1½ cups fresh or frozen peas
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Fresh parsley or rosemary for garnish (optional)Damn Delicious
Step-by-Step Instructions
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Sear the Beef: Set your Instant Pot to SAUTE. Add 1 tablespoon of olive oil. Season half the beef with 1 teaspoon salt and ¼ teaspoon pepper. Brown the beef in batches, about 8–9 minutes total. Repeat with the remaining beef, oil, salt, and pepper. Remove and set aside.
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Sauté Aromatics: Add remaining oil and diced onion to the pot. Cook for 6 minutes until soft and golden. Add minced garlic and sauté for 30 seconds.
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Deglaze: Pour in beef broth, scraping up any browned bits to prevent a burn notice.
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Add Vegetables and Seasonings: Stir in carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the browned beef with its juices. Pour tomato sauce on top—do not stir.
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Pressure Cook: Close the lid and set to high pressure for 35 minutes. Allow a natural release for 10 minutes, then quickly release any remaining pressure. Remove the bay leaf.
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Thicken the Stew: In a small bowl, whisk cornstarch with water to create a slurry. Stir into the stew to thicken.
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Add Peas: Stir in peas and cook until heated through.
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Serve: Ladle into bowls and garnish with fresh herbs if desired.
Cooking Tips
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Meat Matters: Using chuck roast ensures tender, flavorful beef. Trim excess fat for a leaner stew.
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Deglazing is Key: Scraping the pot after sautéing prevents the dreaded burn notice.
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Thickening Trick: The cornstarch slurry gives the stew a rich, hearty consistency.
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Peas Last: Adding peas at the end keeps them vibrant and prevents overcooking.
A Personal Touch
This stew has become a cherished recipe in my household. I remember the first time I made it; the aroma filled the kitchen, drawing my family to the table before it was even ready. It’s now a requested dish during family gatherings, especially when the weather turns chilly.
What to Serve with Instant Pot Beef Stew
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Crusty Bread: Perfect for soaking up the rich broth.
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Mashed Potatoes: For an extra layer of comfort.
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Green Salad: A fresh contrast to the hearty stew.
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Rice or Quinoa: To stretch the meal further.
How to Store
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Cool completely, then freeze in portions for up to 3 months.
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Reheat: Thaw overnight in the fridge and warm on the stove or in the microwave.
FAQs
Can I use a different cut of beef?
Yes, but chuck roast is preferred for its tenderness and flavor.
Can I make this stew ahead of time?
Absolutely! The flavors deepen over time, making it even more delicious the next day.
Is this recipe gluten-free?
Yes, ensure your Worcestershire sauce and broth are gluten-free.
Embrace the ease and comfort of this Instant Pot Beef Stew. It’s a dish that brings warmth to your table and smiles to your loved ones. For more hearty recipes, explore our Comfort Food Collection.
Note: For additional tips on using your pressure cooker, check out How to Use Your Pressure Cooker.
Print
Instant Pot Beef Stew: A Cozy Classic Made Easy
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Instant Pot Beef Stew is the ultimate comfort food made easy. With tender beef, hearty vegetables, and a rich, savory broth, it delivers all the flavors of traditional stew in a fraction of the time thanks to pressure cooking. Perfect for chilly nights, busy weekdays, or make-ahead meals.
Ingredients
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2 pounds boneless chuck roast, cut into 1.5-inch cubes
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3 tablespoons extra-virgin olive oil, divided
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2 teaspoons kosher salt, divided
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½ teaspoon ground black pepper, divided
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1 large yellow onion, diced
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2 cloves garlic, minced
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1 pound carrots, peeled and sliced
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1 large russet potato, peeled and chopped
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14.5 ounces low-sodium beef broth
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1 tablespoon Worcestershire sauce
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1 bay leaf
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1 teaspoon dried thyme
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8 ounces no-salt-added tomato sauce
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2 tablespoons cornstarch
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2 tablespoons water
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1½ cups fresh or frozen peas
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Fresh parsley or rosemary for garnish (optional)
Instructions
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Sear the Beef: Set the Instant Pot to SAUTE. Add 1 tbsp oil. Season half the beef with 1 tsp salt and ¼ tsp pepper. Brown in batches, about 8–9 minutes. Repeat with remaining beef and seasoning. Remove and set aside.
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Sauté Aromatics: Add remaining oil and onion to the pot. Sauté for 6 minutes until softened. Stir in garlic and cook 30 seconds more.
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Deglaze: Add beef broth and scrape up any browned bits to prevent burn notice.
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Add Ingredients: Stir in carrots, potatoes, Worcestershire sauce, bay leaf, thyme, and the seared beef. Pour tomato sauce on top—do not stir.
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Pressure Cook: Seal the lid. Cook on high pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure. Remove the bay leaf.
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Thicken: Mix cornstarch and water in a bowl. Stir slurry into stew to thicken.
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Add Peas: Stir in peas and cook a few more minutes until heated through.
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Serve: Ladle into bowls and garnish with fresh herbs, if desired.
Notes
Use chuck roast for best texture; trim excess fat.
Always deglaze to prevent Instant Pot burn warning.
Add peas at the end to retain color and texture.
Stew tastes better the next day, perfect for meal prep.
Serve with crusty bread, mashed potatoes, or salad.
- Prep Time: 15 minutes
- Cook Time: 50 minutes (includes pressure build and release)
- Category: Main Course
- Method: Pressure Cooking (Instant Pot)
- Cuisine: American
Keywords: instant pot beef stew, pressure cooker stew, easy stew recipe, cold weather meals, beef and vegetable stew, gluten-free dinner, chuck roast recipe, winter comfort food, healthy beef stew, hearty stew