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Instant Pot Beef Stew

A hearty beef stew that tastes like it’s been simmered all day long.. but ready in an hour from start to finish? This Instant Pot Beef Stew is what dreams are made of.

Bowl of Instant Pot Beef Stew with some fresh rosemary garnish.

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Mmmm I just love a big ol’ bowl of hearty beef stew.. anyone else? What I don’t love? When the crave hits but I’ve got 100 million things to do and don’t have time to hang around the house while my stew sits in the oven all day long. 

Insert: Instant Pot Beef Stew.

I’m so excited about my Instant Pot, I’ve basically been using it every single day since I bought it. I honestly didn’t believe something could be cooked in such a short time and actually taste like it’s been simmered all day long.. You can imagine my excitement the first time I tried a soup after only 20 minutes of cook time… WOW, SO YUMMY!

Now I’m not limited when I’m short on time if I have a serious crave for soup or stew. What is your favourite slow cooked dish? Mine is either Ribs, Pulled BBQ Pork or Carnitas!

Why it works

  1. This stew is crazy delicious. Tender, juicy beef chunks pair beautifully with the hearty vegetables, making this an excellent choice for chilly afternoons or cozy evenings.
  2. It’s super easy to throw together! Ready in an hour with not a lot of prep, this Instant Pot Beef Stew is as delicious as it is fast and easy.
  3. Perfect to feed a crowd – having company over? Make this and have your guests feeling pretty dang happy they came over for a hot meal.
Bowl of Instant Pot Beef Stew, garnished with fresh rosemary, next to a platter with a sliced Italian loaf and some butter.

Instant Pot Beef Stew Ingredients

  • stew beef or steak
  • onion
  • celery
  • carrots
  • potatoes
  • garlic
  • thyme
  • rosemary
  • salt
  • pepper
  • diced tomatoes
  • red wine
  • beef stock.

How to make Instant Pot Beef Stew

Set your instant pot to the sauté mode and add a touch of oil. Toss the beef with salt and pepper and add to the pot once the oil is hot. Once the beef has browned, remove the meat from the pot. Add a touch more oil to the pot and chop up the onion and celery. Sauté in the hot oil until the onion has become translucent.

While the beef then onions and celery are frying, chop the carrots, potatoes and press the garlic. Scrape the onions out of the pot, then deglaze the pot by pouring in 1/2 cup beef broth and scraping all of the blackened bits off the bottom with a wooden spoon. Shut the machine off.

Toss the seared beef with the onions, celery, rosemary, thyme and garlic, then dump back into the pot with the 1/2 cup juices. Without stirring, add the carrots, potatoes, diced tomatoes, red wine then remaining beef stock. 

Attach the lid securely, then turn the steam valve to the sealed position. Using the Pressure Cook setting or Manual (depending on your model), cook for 25 minutes at high pressure. Allow the Instant Pot to naturally release for 15 minutes, then very carefully, quick release the remaining steam.

Instant Pot Beef stew should be decently thick, once it has been cooked. If not, it can easily be thickened! Mix cornstarch with cold water, then mix into the stew. Turn the Instant Pot to the saute mode and cook until thick, about a minute or two. Serve hot and enjoy! 

Expert Tips

  1. I like to buy stew meat, which is beef already cut into larger chunks. You can also choose a nice marbled steak and cut it into bite sized pieces, if you prefer.
  2. I always start by sautéing my beef and veggies because I believe it brings out so much more flavour. If you are super short on time, you can save yourself about 10 minutes by simply tossing everything together and skipping the sauté step, however, if you have the 10 to spare, I highly recommend you sear them.
  3. It’s important to get all of the bits off otherwise you run the risk of getting the dreaded BURN error. When this happens, your Instant Pot Beef Stew won’t reach high pressure. You’d have to empty the contents, wash your pot, then try again. Annoying right? So make sure all the bits have been removed 😉
  4. Make sure the steam release valve has been set to the sealed position – other wise your pot will not be able to get to full pressure, meaning your stew will not cook!
  5. It’s not a good idea to add any sort of thickening agent to the instant pot before it’s gone through its pressure cycle. This is why we don’t add the cornstarch until afterwards, if the stew is not thick enough once cooked.
Bowl of Instant Pot Beef Stew, garnished with fresh rosemary.

What goes with Instant Pot Beef 
Stew?

There are so many delicious sides you can pair with this Instant Pot Beef Stew. Here is a list of my favourites:

Here are some other recipes you might like:

Easy Leftover Turkey Chili

Yam and Red Potato Salad with Bacon

Garlic Buttered BBQ Corn on the Cob

Easy Slow Cooker Salsa Barbecue Chicken Thighs

Crock-Pot Peanut Chicken

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Bowl of Instant Pot Beef Stew with some fresh rosemary garnish.

Instant Pot Beef Stew

Ready in an hour from start to finish, this Instant Pot Beef Stew tastes like it’s been simmered all day long! Weeknights just got a little bit yummier. 🙂
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 people
Author: Aleta

Ingredients

  • 2 tbsp vegetable oil divided
  • 1.5 lbs stew beef
  • 1.5 tsp sea salt
  • 1 tsp ground black pepper
  • 3 stalks celery
  • 1 medium white or yellow onion
  • 3 cloves garlic
  • 2 tsp dried rosemary
  • 1.5 tsp dried thyme
  • 2 medium carrots
  • 3 medium russet potatoes
  • 2 cups beef broth
  • 1/2 cup red wine

Optional

  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions

Equipment Needed

Directions

  • Set the instant pot to the sauté mode and add 1 tbsp oil. Toss the beef with salt and pepper and add to the pot once the oil is hot. Once the beef has browned remove from the pot. Add 1 tbsp oil to the pot, chop up the onion and celery, then sauté in the hot oil until the onion has become translucent. 
  • While the beef then onions and celery are frying, chop the carrots, potatoes and press the garlic. Scrape the onions out, then deglaze the pot by pouring in 1/2 cup beef broth and scraping all of the blackened bits off the bottom with a wooden spoon. Shut off the Instant Pot.
  • Toss the seared beef with the onions, celery, rosemary, thyme and garlic, then dump back into the pot with the 1/2 cup juices. Without stirring, add the carrots, potatoes, diced tomatoes, red wine, then remaining beef stock.
  • Attach the lid securely then turn the steam valve to the sealed position. Using the Pressure Cook setting or Manual (depending on your model), cook for 25 minutes at high pressure. Allow the Instant Pot to naturally release for 15 minutes, then very carefully, quick release the remaining steam. Once all of the steam has been released it's safe to open the lid, stir the stew and serve!

Optional

  • If the stew is thin it can easily be thickened. Mix the cold water and cornstarch, then stir into the stew. Turn the instant pot on to Sauté and cook while stirring until the stew thickens, a couple of minutes.

Notes

Expert Tips

  1. I buy stew meat, which is beef already cut into larger chunks. You can also choose a nice marbled steak and cut it into bite sized pieces, if you prefer.
  2. I always start by sautéing my beef and veggies because I believe it brings out so much more flavour. If you are super short on time, you can save yourself about 10 minutes by simply tossing everything together and skipping the sauté step, however, if you have the 10 to spare, I highly recommend you sear them.
  3. It’s important to get all of the bits off otherwise you run the risk of getting the dreaded BURN error. When this happens, your Instant Pot Beef Stew won’t reach high pressure. You’d have to empty the contents, wash your pot, then try again. Annoying right? Let’s make sure all the bits have been removed 😉
  4. Make sure the steam release valve has been set to the sealed position – other wise your pot will not be able to get to full pressure, meaning your stew will not cook!
  5. It’s not a good idea to add any sort of thickening agent to the instant pot before it’s gone through its pressure cycle. This is why we don’t add the cornstarch until afterwards, if the stew is not thick enough once cooked.

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