The BEST Instant Pot Beef Stew Recipe (2024)

Reasons to Love This Recipe:

1. It's the ultimate comfort food. Warm, hearty, and aromatic - what more could you want on a crisp Winter's day?
2. Quick and easy. This Instant Pot method for making Beef stew is ready in a fraction of the time when compared to traditional Dutch Oven or Slow Cooker versions (don't worry, I've included the instructions for those too).
3. No browning is needed. While most recipes will call for you to brown the meat first, this set-and-forget style recipe allows you to skip the extra step (although you can definitely add it in for extra flavor!).
4. Epic leftovers. Like all flavorful beef stews, the leftovers are even better the next day!

Ingredients

• Stew meat: You can use prepared stewing beef that has been cut into chunks, or you can purchase a chuck roast and cut it into 1 ½" cubes.
• Beef broth: All Instant Pot recipes need a bit of liquid, and beef stock is the perfect choice. Opt for low-sodium, which allows you to control the saltiness of the finished stew a bit more easily.
• Ketchup: This is the secret ingredient! Most recipes use tomato paste or tomato sauce, but this really brings the flavor. It's the 90's Mom secret weapon.
• Potatoes: I recommend using baby potatoes for this recipe. They hold up to high pressure and are the perfect size for stew. I recommend using the baby Yukon gold potatoes, but baby red potatoes work well too. If you don't have baby potatoes, use roughly chopped russet potatoes instead.
• Aromatic Vegetables: Celery, carrots, onion, and garlic. These should be cut into larger pieces so they hold up to pressure cooking. (1-inch or 1 ½-inch).
• Worcestershire sauce: Tangy, savory, salty - it's the perfect addition to any beef dish.
• Seasonings: Salt, pepper, and dry mustard powder are all that's needed, but feel free to add in your favorite seasonings.
• Cornstarch: This is for thickening the stew. You could also use arrowroot powder.
• Peas (Optional): Stir these into the stew after cooking - the residual heat warms and cooks them even from frozen. Yummy!

Equipment

• Instant Pot: I really like the Instant Pot Duo, since it has all of the settings I use most often (the yogurt setting is a favorite), but is still really affordable. This recipe works for both the 6-quart and 8-quart models.

How to Make Beef Stew in an Instant Pot

Top tip: If you have extra time, browning the beef cubes first can add a lot of flavor! Set the Instant Pot to "saute" and add some olive oil to the insert. Add the beef cubes, and brown on all sides.

Remove from the Instant Pot, then add the beef broth and use the bottom of a wooden spoon to scrape up the browned bits from the bottom of the pot. Add the vegetables and follow the instructions as listed.

Setting the Instant Pot

Storing and Freezing

Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4 days.

Freezing: Allow the stew to cool to room temperature before transferring it to freezer-safe containers, freezer bags, or Souper cubes. Label, freeze, and store for up to 2 months. Thaw before warming, or reheat in the microwave in 60-second intervals until heated through.

Slow Cooker Instructions

1. Place the vegetables and beef broth in the bottom of the crock.
2. Spread the beef cubes out evenly over the vegetables.
3. Combine the ketchup, minced garlic, dry mustard powder, Worcestershire sauce, salt, and pepper.
4. Pour the sauce over the beef.
5. Finally, add the potatoes and place the lid on the crock.
6. Cook on "low" for 6-8 hours, or on "high" for 4-6 hours.
7. Stir in the cornstarch slurry and peas, and cook for another 20-30 minutes or until thickened.
8. Serve and enjoy!

Dutch Oven Method

1. Preheat the oven to 325ºF (163ºC).
2. Layer the ingredients as listed in the recipe into a Dutch oven.
3. Place the lid and cook in the preheated oven for 4 hours, stirring every hour.
4. If the sauce looks dry, add ¼ cup of water at a time until the liquid level looks adequate.
5. Once the cooking time is up, remove from the oven and add the cornstarch slurry and peas.
6. Stir well, then heat over low heat for 5 minutes on the stovetop, or until the stew is thickened.

Expert Tips

• Large pieces. Make sure to keep the vegetable pieces on the large side, as this allows them to stand up to pressure cooking.
• Brown for extra flavor. If you want to add a boost of flavor, brown the beef cubes using the "saute" function in a bit of olive oil. Deglaze the pot with some beef broth.
• Thickening. Using a cornstarch slurry is the best way to thicken the stew, and makes it gluten-free too!
• Natural release. Allowing the Instant Pot to do a 30-minute natural pressure release ensures the meat cooks through perfectly, and maintains its tenderness. After the 30 minutes are up, flip the valve to "venting" to do a quick pressure release.

Recipe FAQ's