Instant Pot Beef Stew: A Hearty One-Pot Favorite

Instant Pot beef stew is a hearty one-pot dinner made with tender beef chuck, carrots, potatoes, peas, beef broth, herbs, and a savory tomato-Worcestershire gravy. After about 20–30 minutes of preparation, 10–15 minutes of searing, 30–35 minutes at High Pressure, and a 10–15 minute natural release, dinner is ready in approximately 75–90 minutes.

This pressure cooker beef stew has deeply browned beef, soft vegetables, and a rich, spoon-coating broth that tastes as though it simmered all afternoon. It is cozy enough for a Sunday supper but practical enough for a busy weeknight, with every bite offering tender meat, buttery potatoes, sweet carrots, and bright peas.

Why You’ll Love This Recipe

This Instant Pot beef stew delivers the traditional comfort of a long-simmered meal without requiring hours at the stove. Beef chuck becomes wonderfully tender under pressure, while the broth takes on a full, savory flavor from the browned meat, tomato paste, herbs, and Worcestershire sauce.

It is also a true one-pot dinner. The beef, vegetables, gravy, and finishing peas come together in the same insert, leaving you with fewer dishes and a generous meal for six.

If you enjoy cozy pressure cooker dinners, you may also like this Instant Pot chicken dinner for another flavorful meal with easy cleanup.

Ingredients You’ll Need

Beef chuck roast is the best choice here because its connective tissue softens during pressure cooking and gives the stew a rich, satisfying texture. Cut the roast into evenly sized 1 1/2-inch cubes so the pieces cook at the same rate.

• Beef and flour: Two pounds of beef chuck and 1/4 cup all-purpose flour provide the meaty foundation and a thicker gravy.
• Aromatic base: Yellow onion, garlic, and tomato paste build sweetness and depth after the beef has been browned.
• Liquid: Dry red wine adds complexity, but an additional cup of beef broth works well if you prefer not to use wine.
• Seasonings: Low-sodium beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, kosher salt, and black pepper create a balanced savory profile.
• Vegetables: Carrots and Yukon Gold or baby potatoes make the stew substantial, while frozen peas add color and freshness at the end.
• Finishing touch: Fresh parsley brings a clean herbal note to the rich gravy.

How to Make It Step-by-Step

Step 1: Pat the beef cubes thoroughly dry with paper towels, which helps them brown instead of steam. Season with approximately 1 teaspoon of the salt and 1/2 teaspoon of the pepper, then toss with the flour if you want a thicker, more traditional stew gravy.

Step 2: Select Sauté on the Instant Pot and add the oil. When it is hot, brown the beef in batches for about 2–3 minutes per side, taking care not to crowd the pot; transfer the browned pieces to a plate as each batch is finished.

Step 3: Add the diced onion to the same pot and cook for 3–4 minutes, stirring to soften it and loosen flavorful bits. Add the minced garlic and tomato paste, then cook for about 30 seconds until fragrant.

Step 4: Pour in the red wine or a small amount of broth and immediately scrape the bottom of the insert with a wooden spoon. Deglaze thoroughly so no browned pieces remain stuck, since this step both improves the flavor and helps prevent a burn warning.

Step 5: Add the remaining beef broth, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, remaining salt and pepper, and the browned beef. Stir well, then arrange the carrots and potatoes in the liquid as evenly as possible.

Step 6: Lock the lid in place and set the valve to Sealing. Cook on High Pressure for 30–35 minutes, then let the pressure release naturally for 10–15 minutes before carefully venting any remaining pressure.

Step 7: Open the lid away from your face and remove the bay leaf. Stir in the frozen peas and let them heat through for 2–3 minutes, then taste and adjust the salt and pepper before scattering parsley over the top.

Building Deep Stew Flavor

The most important flavor step happens before pressure cooking: browning the beef. Work in batches and give each piece enough room to touch the hot surface, because crowded beef releases moisture and will not develop the same savory crust.

Flour is optional, but it gives the finished broth a classic stew consistency. If you skip it, the liquid will still be delicious, and you can thicken the finished stew with a cornstarch slurry if needed.

Tomato paste should cook briefly with the onion and garlic before the liquid is added. That short cooking time removes its raw taste and lets its concentrated savory flavor blend into the gravy.

For another comforting one-pot idea, serve this stew alongside the cozy flavors found in our one-pot lasagna soup recipe collection.

Pro Tips for the Best Instant Pot Stew

• Dry the beef first: Surface moisture makes browning difficult, so pat the cubes dry before seasoning.
• Do not skip deglazing: Scrape the bottom thoroughly after adding wine or broth to protect the pot from a burn warning.
• Choose chuck: Beef chuck has enough connective tissue to become tender and flavorful during pressure cooking, unlike many very lean cuts.
• Keep the vegetables large: One-inch carrots and large potato chunks hold their shape better during the 30–35 minute pressure cook.
• Prefer firmer vegetables: Pressure-cook the beef first, release the pressure, add the carrots and potatoes, and cook for an additional 5 minutes.
• Adjust the gravy: If the stew is thinner than desired, combine 1 tablespoon cornstarch with 2 tablespoons cold water, add it while using Sauté, and simmer for 1–2 minutes.

Letting the stew rest for a few minutes after the peas are added allows the gravy to settle and the flavors to come together. Taste at the very end because the broth, Worcestershire sauce, and natural juices from the beef all contribute salt.

Serving, Storage & Reheating

Serve this stew in deep bowls with plenty of gravy over every portion. Crusty bread is ideal for soaking up the broth, while a simple green salad adds a crisp contrast to the tender beef and potatoes.

Store cooled leftovers in an airtight container in the refrigerator and reheat gently until hot throughout. The stew often tastes even richer the next day, as the beef and vegetables continue to absorb the seasoned gravy.

For a snack before dinner or a casual gathering, consider adding this dried beef dip in a bread boat to the menu. Finish the meal with one-bowl butterscotch blondies or an easy one-cup cobbler for a comforting dessert spread.

Instant Pot Beef Stew

Tender beef chuck, potatoes, carrots, and peas cook together in a rich herb-scented gravy for a comforting one-pot dinner. Browning the beef and deglazing the pot create exceptional depth of flavor.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

Beef and Seasoning

• 2 pounds Beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons Kosher salt, divided
• 1 teaspoon Freshly ground black pepper, divided
• 1/4 cup All-purpose flour

Cooking Base

• 2 tablespoons Olive oil or vegetable oil
• 1 Medium yellow onion, diced
• 3 cloves Garlic, minced
• 2 tablespoons Tomato paste

Cooking Liquid and Herbs

• 1 cup Dry red wine or additional beef broth
• 2 cups Low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 Bay leaf

Vegetables and Garnish

• 4 Medium carrots, cut into 1-inch pieces
• 1 1/2 pounds Yukon Gold or baby potatoes, cut into large chunks
• 1 cup Frozen peas
• 2 tablespoons Fresh parsley, chopped

Method

 

Step-by-Step

1. Pat the beef dry. Season it with approximately 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then toss with the flour if you want a thicker, traditional stew gravy.
2. Select Sauté on the Instant Pot and heat the oil. Brown the beef in batches for about 2–3 minutes per side, then transfer each batch to a plate.
3. Add the onion to the pot and cook for 3–4 minutes. Stir in the garlic and tomato paste and cook for about 30 seconds.
4. Pour in the red wine or a small amount of broth and scrape every browned bit from the bottom of the pot. This deglazing step adds flavor and helps prevent a burn warning.
5. Add the remaining broth, Worcestershire sauce, thyme, rosemary, bay leaf, remaining salt and pepper, and the browned beef. Stir well, then add the carrots and potatoes.
6. Lock the lid and set the valve to Sealing. Cook on High Pressure for 30–35 minutes, then allow a natural pressure release for 10–15 minutes before carefully venting any remaining pressure.
7. Remove the bay leaf and stir in the frozen peas. Let them heat through for 2–3 minutes, taste the stew, adjust the salt and pepper, and garnish with parsley.

Notes

For firmer vegetables, pressure-cook the beef first, release the pressure, add the carrots and potatoes, and cook for an additional 5 minutes. If the finished stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water, add the slurry while using Sauté, and simmer for 1–2 minutes.

Final Thoughts

This Instant Pot beef stew is the kind of dinner that makes an ordinary evening feel special. With well-browned chuck, tender potatoes, sweet carrots, bright peas, and a savory herb-filled gravy, it offers everything you want from a classic stew in a practical one-pot format.

Give the beef time to brown, deglaze the insert carefully, and use the natural release for the most tender result. Once you taste that rich homemade gravy, this hearty recipe is sure to become a dependable favorite for family dinners, chilly nights, and relaxed weekend meals.