Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 pounds beef stew meat, (trimmed into bite-sized cubes); 1 teaspoons sea salt; ½ teaspoon black pepper; ½ teaspoon onion powder; 2½ teaspoons Italian seasoning, (divided); ⅔ cup flour; cooking oil; 1 large onion; 3 tablespoons minced garlic; 6 medium carrots, (peeled and cut into bite-sized pieces); 4 celery stalks, (chopped); 6 ounces tomato paste; 2 tablespoons balsamic vinegar; 6 medium russet potatoes, (peeled and cut into bite-sized pieces); 2 teaspoons Worcestershire sauce; 2 bay leaf; 6 cups beef bone broth; 3 tablespoons fresh chopped parsley, (for garnish); 1 bag frozen peas

close up shot of a bowl of beef stew garnished with parsley

Hearty and delicious, this Instant Pot beef stew offers tender meat, colorful veggies, and a rich sauce that is ready fast and makes the ultimate comfort food!

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Prep Time10

Cook Time1

Total Time1 10

Servings

Table of Contents

Instant Pot Beef Stew Ingredients
How To Make This Instant Pot Beef Stew Recipe
How To Serve
Storage
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Hearty and delicious, this easy Instant Pot beef stew is a quick twist on one of our favorite traditional dinners. Made from scratch, this homemade, mouthwatering classic boasts flavorful tender beef that is fall-apart tender and loaded with veggies like onions and carrots all in a rich sauce.

Want more recipe ideas? Chicken pot pie is another classic comfort food we love — plus, it’s a great freezer meal! Hungarian goulash is a reader favorite I make all the time too.

Instant Pot Beef Stew Ingredients

You’ll need:

2 pounds beef stew meat trimmed into bite-sized cubes
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon onion powder
2½ teaspoons Italian seasoning, divided
⅔ cup flour
cooking oil
1 large onion
3 tablespoons minced garlic
6 medium carrots, peeled and cut into bite-sized pieces
4 celery stalks chopped
1 (6-ounce) can tomato paste
2 tablespoons balsamic vinegar
6 medium russet potatoes, peeled and cut into bite-sized pieces
2 teaspoons Worcestershire sauce
2 bay leaves
6 cups beef bone broth
3 tablespoons fresh chopped parsley for garnish
1 bag of frozen peas

SUBSTITUTIONS AND ADDITIONS

BEEF: You can use any cut of beef that cooks well in a stew. Boneless chuck roast is popular, or you can use braising steak or beef stew meat. Try to cut cubes of beef to an even size so it cooks properly.

RED WINE: Some recipes call for red wine, but I leave it out of this recipe. You can always add a cup of red wine if you’d like.

How To Make This Instant Pot Beef Stew Recipe

STEP ONE: Combine flour, salt, pepper, onion powder, and Italian seasoning in a gallon-sized ziplock bag. Add the meat and shake until well coated with the flour mixture.

STEP TWO: Add the cooking oil to the Instant Pot and set it to the SAUTÉ function. Brown meat on all sides by stirring. The beef does not need to be fully cooked.

OUR RECIPE DEVELOPER SAYS

Cook the beef in batches so it is not too crowded in the pan.

STEP THREE: Transfer browned meat into a large bowl.

STEP FOUR: Place the pot back in the pressure cooker and add the onions, carrots, celery, and minced garlic. Sauté for three minutes then stir in the balsamic vinegar and tomato paste.

vegetables, vinegar, and tomato paste combined in a instant pot

STEP FIVE: Add the beef back into the pot. Top with potatoes, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaves, and beef broth. Be sure to completely cover veggies with liquid.

remaining beef stew ingredients added to the instant pot

STEP SIX: Cover and seal the lid and set cook time to 40 minutes with the high pressure on manual mode. Allow the pressure cooker to release naturally for 10 minutes, then open the valve to release the remaining pressure.

PRO TIP:

Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.

STEP SEVEN: Serve with chopped fresh parsley.

STEP EIGHT: Pour hot stew over frozen peas for an easy way to cool down and add some yummy flavor.

PRO TIP:

The peas will get mushy if you put them in the Instant Pot with everything else, so I hold them off until the end. This way, they are crisp, bright, and yummy and the hot beef stew warms them.

How To Serve

One of the best parts of this homemade beef stew is that everything is ready to go in one pot. I love how simple and yummy it is! I serve it along with fresh from the oven cheesy pull apart bread, dinner rolls, or crusty bread.

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Storage

IN THE FRIDGE: You can store leftovers of this hearty stew in the fridge in an airtight container for up to 4 days.

IN THE FREEZER: This delicious beef stew will be good in the freezer for three to six months when you store it in an airtight container or bag.

This cozy favorite can be served year-round and is ready in a fraction of the time of a traditional beef stew. Packed with so much flavor, this delicious stew is perfect for dinner tonight. Just one bite and you’ll know why this Instant Pot beef stew is a classic.

FREQUENTLY ASKED QUESTIONS

Can I freeze leftovers from this recipe?

This recipe freezes well and can be stored for up to three to six months.

Can I use different vegetables in this recipe?

This stew is fairly customizable. If there are other veggies you’d like to add to the mix, it will make this stew even tastier.

Can I use a different cut of beef for this recipe?

This classic beef stew will work with any beef that is used for stewing. Just make sure to cut the beef into uniform cubes.

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Instant Pot Beef Stew

5 from 4 votes

Hearty and delicious, this Instant Pot beef stew offers tender meat, colorful veggies, and a rich sauce that is ready fast and makes the ultimate comfort food!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

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Ingredients

2 pounds beef stew meat, trimmed into bite-sized cubes
1 teaspoons sea salt
½ teaspoon black pepper
½ teaspoon onion powder
2½ teaspoons Italian seasoning, divided
⅔ cup flour
cooking oil
1 large onion
3 tablespoons minced garlic
6 medium carrots, peeled and cut into bite-sized pieces
4 celery stalks, chopped
6 ounces tomato paste
2 tablespoons balsamic vinegar
6 medium russet potatoes, peeled and cut into bite-sized pieces
2 teaspoons Worcestershire sauce
2 bay leaf
6 cups beef bone broth
3 tablespoons fresh chopped parsley, for garnish
1 bag frozen peas

Instructions

Combine flour, salt, pepper, onion powder, and Italian seasoning in a gallon-sized ziplock bag.
Add meat and shake until well coated.
Add cooking oil to the Instant Pot and set to SAUTE. Brown the meat on all sides by stirring meat. The beef does not need to be fully cooked.
Transfer browned meat onto a large bowl.
Place the pot back in the pressure cooker and add onions, carrots, celery, and minced garlic. Sauté for three minutes then stir in the balsamic vinegar and tomato paste.
Add the beef back into the pot. Top with potatoes, Worcestershire sauce, the remaining 2 teaspoons Italian seasoning, bay leaves, and beef broth. Be sure to completely cover the veggies with liquid.
Cover, seal the lid, and set it to 40 minutes with high pressure on manual mode. Allow the pressure cooker to release naturally for 10 minutes, then open the valve to release the remaining pressure.
Serve with chopped fresh parsley.
Pour hot stew over frozen peas for an easy way to cool down and add some yummy flavor.

Notes

Cook the beef in batches so it is not too crowded in the pan.
Make sure to consult your Instant Pot manual to ensure you are using the correct settings for your specific model.
The peas will get mushy if you put them in the Instant Pot with everything else, so I hold them off until the end. This way, they are crisp, bright, and yummy and the hot beef stew warms them.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant

Instant Pot Beef Stew

Instant Pot Beef Stew Ingredients

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