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Instant Pot Beef Stew Recipe

ByMadison
Jump to Recipe· 4.9 from 41 reviews

If you’re craving a hearty, soul-warming meal that comes together amazingly fast, I’ve got you covered with this Instant Pot Beef Stew Recipe. It’s the kind of dinner that fills the kitchen with incredible aromas, and the best part? It’s super simple to pull together, even on a busy weeknight. Trust me, once you try this stew, it’ll become your go-to comfort food for cold evenings or whenever you need a cozy, protein-packed meal on your table!

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Why This Recipe Works

  • Speed without Sacrifice: Using the Instant Pot locks in flavors and tenderizes beef in a fraction of the usual time.
  • Layered Flavors: A clever combo of Worcestershire, soy sauce, and brown sugar creates a savory-slightly-sweet depth that hits the spot every time.
  • No-Fuss Veggies: Frozen pearl onions save prep time while adding sweetness that balances the robust beef.
  • All-In-One Pot: Sautéing meat, simmering broth, and steaming veggies all happen in the same pot, cutting cleanup and maximizing convenience.
A white bowl filled with rich beef stew sitting on a white marbled surface, containing layers of dark brown chunks of beef, orange carrot slices, and light yellow potato pieces in a thick brown broth, garnished with small green parsley bits. A black spoon holds a scoop of beef, carrot, and potato slightly above the bowl. Next to the bowl, torn pieces of bread rest on the white marbled surface, and a small white bowl with a light creamy dip is partly visible on the right. A soft gray cloth is also nearby. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Instant Pot Beef Stew Recipe is a harmonious mix of pantry staples and just a few thoughtful extras that boost flavor and texture. Shopping’s simple because most ingredients are things you likely have on hand or can easily grab at your local store.

  • Beef stew meat: Choosing well-marbled chuck or stew cuts means your beef will get tender and flavorful under pressure.
  • Salt and pepper: A straightforward seasoning base that’s crucial for bringing everything to life.
  • All-purpose flour: Coats the meat to help build a rich, thickened sauce while browning.
  • Butter: Adds a silky richness and helps brown the meat beautifully.
  • Beef broth: The stew’s backbone—homemade or a good-quality store-bought broth enhances depth of flavor.
  • Worcestershire sauce: A secret powerhouse that adds umami and subtle tang.
  • Soy sauce: Boosts savoriness and complements the Worcestershire’s complexity.
  • Brown sugar: Balances acidity and adds a touch of caramel warmth.
  • Garlic: Minced fresh garlic layers in aromatics for that comforting kick.
  • Tomato paste: Concentrates tomato flavor, enriching the broth’s body and color.
  • Dried rosemary & thyme: Classic herbs that bring that earthy, woodsy note perfect for beef stews.
  • Frozen pearl onions: These sweet little gems save chopping time and taste amazing when cooked down.
  • Mushrooms: Add earthiness and soak up broth flavors beautifully.
  • Carrots: Their natural sweetness balances the savory elements.
  • Potatoes: The essential starchy bite that soaks up juices and rounds out the meal.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the joys of cooking this Instant Pot Beef Stew Recipe is how easy it is to make it your own. Over time, I’ve adjusted it based on what’s in my pantry and what my family loves, so don’t hesitate to get creative with it!

  • Variation: I sometimes swap pearl onions for a diced yellow onion, sautéed with the beef for an extra caramelized layer – it adds a cozy sweetness that my family adores.
  • Spice it up: If you like a little heat, tossing in some crushed red pepper flakes or a dash of smoked paprika brightens the stew in a delicious way.
  • Vegetable swaps: Feel free to add celery or parsnips for extra nutrients and earthiness.
  • Make it gluten-free: Substitute cornstarch mixed with water for the flour when thickening.

Step-by-Step: How I Make Instant Pot Beef Stew Recipe

Step 1: Prep and Coat the Meat

Start by placing your beef stew meat in a mixing bowl and sprinkling with salt and pepper. Then add the flour and stir it around until the meat is evenly coated. This little step not only seasons but also helps create that lovely thick stew body. I try to coat each piece well but don’t worry if it’s not perfect — a little patchiness won’t hurt.

Step 2: Brown the Beef in the Instant Pot

Turn on the Instant Pot’s sauté function and melt the butter until it’s foamy and sizzling. Add the coated beef cubes in a single layer — don’t overcrowd the pot or you’ll end up steaming instead of browning. Resist the urge to stir constantly; leaving the meat undisturbed lets a crispy crust develop, which is pure flavor gold. Once browned on all sides (about 5-7 minutes), move on.

Step 3: Build the Broth and Add Seasonings

Pour in the beef broth, scraping the bottom carefully with a wooden spoon to release those tasty browned bits. Then stir in Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme. This combination brings an incredible richness and balance — it’s what transforms the stew from good to unforgettable.

Step 4: Add Veggies and Pressure Cook

Wash and quarter mushrooms, peel and chop carrots into chunks, and cube the potatoes. No need to thaw the pearl onions – they’ll cook perfectly from frozen. Add all the veggies to the Instant Pot and gently stir everything together, making sure the meat is mostly covered by broth and veggies. Close the lid securely, seal the steam valve, then set the pot to “meat/stew” or manual high pressure for 35 minutes. This is where the magic happens — the Instant Pot does all the hard work!

Step 5: Natural Release and Final Touches

After cooking, let the pressure release naturally — this slow cooldown keeps the beef tender and juicy. This can take about 15-20 minutes, so it’s a perfect time to set the table or make a side salad. Once depressurized, open the lid carefully, give everything a good stir, and taste. Adjust salt if needed, then serve it piping hot, preferably with a hunk of crusty bread to soak up all that luscious gravy.

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Pro Tips for Making Instant Pot Beef Stew Recipe

  • Brown in Batches: If your Instant Pot is small, brown the meat in batches to avoid overcrowding and ensure a nice sear on each piece.
  • Don’t Skip Natural Release: This step makes the beef tender and juicy instead of tough and dry.
  • Use Frozen Pearl Onions: They save prep time and melt into the stew with a lovely sweetness.
  • Avoid Burning Flour: When browning, don’t stir the flour too much; just let it coat and brown gently to prevent burning the bottom of the pot.

How to Serve Instant Pot Beef Stew Recipe

Instant Pot Beef Stew Recipe - Recipe Image

Garnishes

I love finishing this stew with a sprinkle of freshly chopped parsley or a pinch of cracked black pepper on top — it adds a fresh burst and a touch of color that makes it even more inviting. Sometimes I also grate a little parmesan on top for an extra indulgent twist.

Side Dishes

Trust me when I say crusty bread is your best friend here — whether it’s a baguette or a rustic sourdough. I’ve also served this stew with creamy mashed potatoes or buttered egg noodles to soak up every bit of that sumptuous sauce.

Creative Ways to Present

For a cozy dinner party, I sometimes serve the stew in mini cast iron skillets or rustic stoneware bowls, topped with a dollop of sour cream and a sprig of rosemary. It feels special but is so easy, and your guests think you’ve spent all day laboring over dinner!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and store them in the fridge — the stew keeps well for 3 to 4 days. In fact, I find the flavors deepen overnight, so leftovers taste even better!

Freezing

I’ve frozen this beef stew without any issues. Portion it into freezer-safe containers or bags, leaving some room for expansion. It freezes beautifully for up to 3 months — just thaw in the fridge overnight before reheating.

Reheating

Reheat leftovers gently on the stove over medium-low heat or in the microwave with a cover to keep the moisture in. If the stew thickened too much, just stir in a splash of beef broth or water to loosen it up to your desired consistency.

FAQs

  1. Can I use a different cut of beef for this Instant Pot Beef Stew Recipe?

    Absolutely! While stew meat or chuck roast cut into cubes is ideal for tenderness and flavor, you can experiment with other tougher cuts that benefit from slow, moist heat. Avoid lean cuts like sirloin, as they can get tough in pressure cooking.

  2. Do I have to use frozen pearl onions or can I use fresh?

    You can definitely use fresh pearl onions or even chopped yellow onions if frozen aren’t available. Just note that fresh onions might need to be sautéed a little before pressure cooking to mellow sharpness and develop sweetness.

  3. Can I make this stew in a slow cooker instead of an Instant Pot?

    Yes, but the cooking time will be much longer—about 7 to 8 hours on low. You’d still want to brown the meat first for better flavor, then combine everything and cook low and slow.

  4. How thick should the stew broth be?

    The broth should be rich and slightly thickened but still spoonable. The flour coating on beef helps naturally thicken the sauce during cooking, but if it’s thinner than you prefer, you can always simmer with the sauté function a little longer after pressure cooking.

Final Thoughts

This Instant Pot Beef Stew Recipe has become one of my favorite quick comfort dishes — it fills the house with warmth and nostalgia every single time. What I love most is how simple it is to throw together without losing that deep, rich flavor you expect from a long-cooked stew. Give it a try, tweak it to your liking, and I promise it’ll become a staple you’ll want to make over and over. Enjoy the cozy vibes and delicious bites!

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Instant Pot Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 41 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
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Description

This Instant Pot Beef Stew is a hearty and comforting meal packed with tender beef, flavorful vegetables, and a rich, savory broth. Perfect for a cozy dinner, it features browned stew meat cooked under high pressure with carrots, potatoes, mushrooms, pearl onions, and aromatic herbs to deliver deep, robust flavors in less time than traditional methods.

Ingredients

Meat and Seasoning

  • 1 lb beef stew meat, cubed
  • Salt and pepper to taste
  • 2 Tbsp all-purpose flour
  • 2 Tbsp butter

Broth and Flavorings

  • 2 cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • ½ Tbsp brown sugar
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme

Vegetables

  • 14 oz bag frozen pearl onions
  • 8 oz mushrooms, washed and quartered
  • 1 lb carrots, peeled and sliced into one-inch sections
  • 0.75 lb potatoes, washed and chopped into one-inch cubes (peeled if desired)

Instructions

  1. Season and coat the meat: Place the stew meat in a bowl and season lightly with salt and pepper. Add the flour and stir to coat the meat evenly.
  2. Brown the meat: Turn on the Instant Pot sauté function and melt the butter until sizzling. Add the flour-coated stew meat and brown on all sides without stirring too often to develop a crispy exterior. Avoid burning the flour coating on the pot bottom.
  3. Add liquids and seasonings: Pour the beef broth into the pot and stir to dissolve browned bits from the bottom. Then add Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme. Stir to combine.
  4. Prepare and add vegetables: Wash and quarter mushrooms, peel and slice carrots, wash and cube potatoes as desired. Add the pearl onions, mushrooms, carrots, and potatoes into the Instant Pot. Stir everything together well.
  5. Pressure cook the stew: Close the lid, seal the steam valve, and select the “meat/stew” button or manually set to 35 minutes on high pressure. After cooking, allow the pressure to release naturally.
  6. Finish and serve: Once the pressure is fully released, open the steam valve and carefully remove the lid. Stir the stew, taste, and adjust salt if necessary. Serve hot, ideally with crusty bread.

Notes

  • Use Better Than Bouillon or a good-quality beef broth. Adjust salt after cooking based on broth saltiness.
  • Frozen pearl onions add sweetness and convenience; substitute with chopped yellow onion sautéed with meat if preferred.
  • Do not stir the meat frequently while browning to ensure a good crust.
  • Natural pressure release keeps the meat tender and the broth flavorful.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 70 mg

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