Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1.5 lb beef stew meat, cut into 1-inch pieces (chuck roast works beautifully); 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 lb russet or Yukon potatoes, peeled and cut into 1-inch pieces; 8 medium medium carrots, peeled and cut into 1-inch pieces; 1 medium yellow onion, diced; 2 clove garlic cloves, minced; 4 cup low-sodium beef broth; 0.25 cup Worcestershire sauce; 3 tbsp tomato paste; 1 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme leaves; 2 bay leaves; 3 tbsp cornstarch

Rich Instant Pot Beef Stew with Fall Vegetables

Chunks of beef turn melt-tender under pressure while potatoes and carrots soak up every bit of the savory broth. The secret is browning the meat first — those caramelized bits on the bottom become the foundation for incredible depth of flavor.

AmericanDinnerComfort FoodMeal PrepBudget FriendlyOne PotInstant PotBeefWinter

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Pressure cooking revolutionized stew-making for a reason: what once required hours of patient simmering now happens in under an hour, yet the results are indistinguishable from the slow-cooked original. The Instant Pot's sealed environment traps moisture and intensifies flavors in ways that traditional stovetop cooking simply can't match.

This version relies on a crucial first step that many rushed cooks skip — properly browning the beef. Those dark, caramelized bits that stick to the bottom aren't mistakes to scrape away; they're concentrated flavor compounds that will dissolve into the broth and create the kind of depth that separates good stew from extraordinary stew. The high heat and oil create what chefs call the Maillard reaction, essentially caramelizing the meat's surface proteins into complex, savory notes.

Fall vegetables like carrots and potatoes become completely different ingredients under pressure. Instead of the firm, distinct pieces you'd get from roasting, they soften just enough to absorb the beef's rich flavors while maintaining their shape. The natural release period — those 15 minutes when the pot slowly depressurizes — isn't just a safety measure. It's the final cooking stage that ensures your beef reaches that perfect fork-tender texture without turning mushy.

Prep15 min

Cook35 min

Total50 min

Servings6

Difficultyeasy

Ingredients

2 tbspolive oil
1½ lbbeef stew meat, cut into 1-inch pieces (chuck roast works beautifully)
½ tspkosher salt
½ tspfreshly ground black pepper
2 lbrusset or Yukon potatoes, peeled and cut into 1-inch pieces
8 mediummedium carrots, peeled and cut into 1-inch pieces
1 mediumyellow onion, diced
2 clovegarlic cloves, minced
4 cuplow-sodium beef broth
¼ cupWorcestershire sauce
3 tbsptomato paste
1 tspfresh rosemary, finely chopped
1 tspfresh thyme leaves
2 bay leaves
3 tbspcornstarch

Instructions

Pour the olive oil into your Instant Pot and press the SAUTE button. While the oil heats, season the beef pieces generously with salt and pepper. Once the oil shimmers, brown the meat in batches — don't crowd the pot. You want deep caramelization on all sides, which takes about 6-8 minutes total.
Pour in 1 cup of the beef broth and scrape up those beautiful browned bits with a wooden spoon — this is pure flavor gold. Stir in the remaining broth along with the tomato paste until everything combines smoothly. Press CANCEL to stop the saute function.
Add the potatoes, carrots, onion, garlic, Worcestershire sauce, rosemary, thyme, and bay leaves to the pot. Give everything a thorough stir so the vegetables nestle into the liquid — some pieces will peek above the surface, which is perfectly fine.
Secure the lid and make sure the valve is set to SEALED. Press MANUAL (or PRESSURE COOK) and set the timer for 35 minutes on HIGH pressure. The pot will take about 10 minutes to come to pressure before the actual cooking begins.
⏱ 35 min
Let the pressure release naturally for 15 minutes — this gentle decompression keeps the meat incredibly tender. After 15 minutes, carefully turn the valve to VENTING to release any remaining pressure.
⏱ 15 min
Remove the bay leaves and ladle out 1 cup of the cooking liquid into a small bowl. Whisk the cornstarch into this liquid until completely smooth with no lumps. Pour the mixture back into the pot and stir gently — the stew will thicken beautifully within a minute or two.

Tips & Tricks

Cut your vegetables to match the beef pieces — uniform 1-inch chunks ensure everything finishes cooking at the same time.
Don't skip the natural pressure release even if you're in a hurry; quick release can make the meat seize up and become tough.
If your stew seems too thin after thickening, press SAUTE again and simmer for 2-3 minutes to reduce the liquid further.
Brown the beef in two batches rather than cramming it all in — overcrowded meat steams instead of browning.
Save time by cutting vegetables while the beef browns, but have your broth and seasonings measured beforehand.

Frequently Asked Questions

Can I use frozen beef stew meat?

Yes, but thaw it completely first. Frozen meat won't brown properly and will release too much water into the pot, diluting your flavors.

What if I don't have fresh herbs?

Use 1/2 teaspoon each of dried rosemary and thyme instead. Add them with the other seasonings rather than at the end since dried herbs need more time to release their flavors.

How long will leftovers keep?

The stew stays fresh in the refrigerator for up to 4 days and actually tastes better the next day as flavors meld. It also freezes well for up to 3 months.

Can I add other vegetables?

Mushrooms, celery, and parsnips work beautifully with the same cooking time. Avoid quick-cooking vegetables like peas or green beans — add those during the last few minutes of natural release.

Why is my stew still watery after thickening?

Make sure your cornstarch slurry has no lumps, and give the stew a full 2-3 minutes to thicken after stirring it in. You can also use the SAUTE function to reduce excess liquid.