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This Instant Pot beef stew is the ultimate cozy comfort food, packed with tender chunks of beef, hearty vegetables, and rich, savory broth. Thanks to the pressure cooker, you’ll get all the slow-simmered flavor in a fraction of the time. It’s a one-pot meal that feels both wholesome and satisfying.
Call me intuitive, but I think the ease and flavor of this easy Instant Pot beef stew recipe is going to be a game-changer dinner for most of you.
It tastes like it has simmered on the stove all day, but it’s actually ready in under 75 minutes.
And thanks to my all-time favorite secret ingredient, you’re adding extra veggies that no one will notice, but you’ll know. Secrets are fun!
Reader Review
“I cannot get enough of this stew! We are constantly making this recipe and we never get sick of it! Unbelievably easy and SO hearty and flavorful! The beef is so tender you honestly don’t even have to chew it (but I mean, please still chew your food). This is an absolute staple in our household! “
Lo
Pro Tips/Recipe Notes
- Good cuts for stew beef: chuck, bottom round, or top round are all delicious.
- The liquid will not cover the top of all the ingredients before cooking. Don’t worry, your stew will not dry out. It’s going to be awesome. Like you!
- This stew will thicken up quite a bit the next day. If you prefer something with more broth, it is best to reheat with a splash of vegetable juice or beef stock.
Tender & Flavorful Instant Pot Beef Stew
Ingredients
- 1 lb stew beef, cubed {chuck, bottom round, or top round}
- 2 tbsp cornstarch
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup onion {diced}
- 5 cups carrots {peeled and cut into LARGE pieces}
- 4 cups potatoes {about 4 russets peeled and cut into LARGE pieces}
- 2 cups beef broth
- 1 cup tomato-based vegetable juice
- 1/2 tsp smoked paprika
- 1/2 tsp dried tarragon
- 1 bay leaf
Instructions
- In a small bowl, combine beef, cornstarch, kosher salt, and pepper. Toss to coat.1 lb stew beef, cubed, 2 tbsp cornstarch, 1 tsp kosher salt, 1/2 tsp ground black pepper
- Pour the beef broth and vegetable juice into the insert of the Instant Pot.2 cups beef broth, 1 cup tomato-based vegetable juice
- Add the beef and other ingredients to the Instant Pot (do not stir). The liquid will not cover the ingredients before cooking.1 cup onion, 5 cups carrots, 4 cups potatoes, 1/2 tsp smoked paprika, 1/2 tsp dried tarragon, 1 bay leaf
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>22 minutes.
- When the Instant Pot has finished cooking, allow it to sit for 10 minutes (this is called a natural release).
- If the pressure indicator is still up, flip the vent to “venting” to remove any remaining pressure.
- Add additional salt and pepper to taste.
Notes
- Good cuts for stew beef: chuck, bottom round, or top round are all delicious.
- The liquid will not cover the ingredients before cooking. Don’t worry, your stew will not dry out. It’s going to be awesome. Like you!
- You can make this beef stew in a slow cooker. Put all the ingredients in your slow cooker and set it to low for 8 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good recipe! I substituted turnips for potatoes because my husband can’t have potatoes, and used tomato paste with water instead of tomato juice because I didn’t want half a container of unused tomato juice sitting in my fridge for months, and it turned out great! Was really surprised how much liquid was in the pot when we opened it up, and how soft the beef was!
Hi Easoles, I wonder if they turnips “sucked up” less liquid than the potatoes would have? Was the extra liquid an issue for you or was it ok? If you plan to make it again the same way, try tossing the beef with more cornstarch and reduce the broth by 1/2 cup.
So glad you enjoyed the flavor!
I made this recipe last night, and it was delicious! Sarah, every recipe I have tried of yours has been a big hit. Thank you!
Ann, I’m so glad to hear it was a hit for you! Thanks for taking the time to leave a review. 🙂
Hey just curious, if you double the amount to 2x, does that change the cooking time changes or is it still 22 minutes of High Pressure? Please let me know as this may be my first instant pot recipe, thanks!
Hi Dorian, the cooking time will remain the same. That being said, with more volume, the Instant Pot will take longer to come to pressure and then depressurize.
Thank you so much! I tried it out and it was great 🙂
So glad you liked it, Dorian!
I used stirfry beef and added some garlic butter to the stew. It was great.
Mawibag, garlic butter sounds like an incredible addition! I’m so glad you enjoyed this stew.
Thanks for taking the time to leave a review.
The recipe call for “stew beef”. I would assume that I could use a chuck roast?
Thanks
Hi Joey, chuck roast would work great! Bottom or top round would also work very well.
Nope! Horrendous smell and worse flavor.
Sam, sorry to hear this wasn’t a winner for you. That being said, I’d have to think that something was off with one of your ingredients. A terrible smell?
I literally just made this recipe last week and it was a delight. It’s also something we make every few weeks, and I follow the recipe (my own recipe) exactly. This recipe has a 4.94 out of 5 stars from 32 reviewers. Given that, the likely explanation is that one of your ingredients had gone bad.
I made this today! This is one of my favorite IP meals and one I hadn’t had in a while. We had a snowy day here and it was a perfect snow day meal. I absolutely love being able to drop all the ingredients into the IP and walk away and come back to a delicious dinner. 😊
I have made this many times, going to make it tonight but I don’t have any potatoes. Was going to serve it over rice, but do you think I could use cubes of butternut squash instead? Would they hold up?
I think they would *likely* disintegrate during the cooking process. So, you wouldn’t have chunks of them in there, but it would likely thicken the base of the stew. I think it would be delicious! If you give it a try, I’d love to hear how it turned out.
This is my new go-to pot roast! My husband and I love it! I’ve shared the recipe with all my adult kids, too!!
Pam, I’m so honored to be part of your family meal rotation! This recipe was inspired by the one my Nana used to make…but that one took all day simmering away. I’d like to think she would be impressed by how quickly this one comes together.
Thanks for taking the time to leave a review.