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Instant Pot Beef Stew Recipe

ByCaroline
Jump to Recipe· 4.6 from 10 reviews

If you’ve ever been on the hunt for a hearty, soul-warming dinner that practically makes itself, you’re going to love this Instant Pot Beef Stew Recipe. Trust me, after years of experimenting, this stew hits all the right notes—tender beef, tender veggies, and a rich, savory sauce—all done in a fraction of the time it usually takes. Whether you’re coming home to a chilly evening or need a reliable crowd-pleaser, this recipe is the one I turn to again and again.

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Why This Recipe Works

  • Speed without Sacrificing Flavor: The Instant Pot tenderizes beef quickly while locking in rich, savory juices.
  • Balance of Ingredients: Using pearl onions, mushrooms, and herbs creates a deep, layered flavor and comforting texture.
  • Simple but Strategic Seasoning: The blend of Worcestershire, soy sauce, and tomato paste introduces umami magic.
  • Hands-Off Cooking: Once you get everything in the pot, the Instant Pot does all the work, freeing you up for other tasks.
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

Every ingredient here plays a part in the stew’s rich, satisfying flavor and hearty texture. When you combine the right beef cut with fresh veggies and a thoughtful seasoning mix, you get a stew that’s comforting and full-bodied—without spending hours at the stove.

  • Beef stew meat: Go for a chuck roast cut into cubes—it’s perfect for slow cooking and stays tender under high pressure.
  • Salt and pepper: Basic seasoning that enhances the beef and veggies, but don’t overdo it early; you can always adjust later.
  • All-purpose flour: Coats the beef to promote browning and naturally thickens the stew.
  • Butter: Adds richness and helps brown the beef evenly.
  • Beef broth: The stew’s flavor base; I swear by Better Than Bouillon for its intense umami.
  • Worcestershire sauce: Brings tangy depth and slightly sweet notes that balance the savory beef.
  • Soy sauce: Boosts umami and adds a subtle salty richness.
  • Brown sugar: Just a hint of sweetness to round out the flavors.
  • Garlic: Freshly minced to wake up the flavor profile.
  • Tomato paste: Concentrates tomato flavor and adds body to the broth.
  • Dried rosemary and thyme: Classic herbs that amplify the stew’s earthy aroma.
  • Frozen pearl onions: These are a game-changer—small, sweet, and no chopping needed, which saves time and adds lovely texture.
  • Mushrooms: Bring earthiness and an almost meaty texture that complements the beef.
  • Carrots: Their sweetness balances the savory elements, and they hold up well in pressure cooking.
  • Potatoes: Make the stew extra filling and soak up all the flavorful juices.
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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.

Make It Your Way

What I love most about this Instant Pot Beef Stew Recipe is how easy it is to personalize. Whether you like your stew a bit thicker, want to swap veggies out for what’s in season, or add a kick of spice, this base recipe adapts beautifully.

  • Variation: I sometimes toss in a splash of red wine with the broth—adds such a lovely depth of flavor! Another favorite tweak is swapping pearl onions for a big yellow onion if that’s what I have on hand.
  • Dietary options: If you want to lighten it up, swap butter for olive oil, and skip the soy sauce for coconut aminos to keep it gluten-free.
  • Seasonal changes: In the fall, I add cubed butternut squash for a touch of sweetness and color.

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

Step 1: Season and Flour the Beef

Start by tossing your beef stew meat with salt, pepper, and the flour in a bowl until each cube is lightly coated. The flour helps achieve that beautiful brown crust when sautéing and will give your stew a great texture once finished. Don’t rush this step — even coating makes a big difference!

Step 2: Brown the Beef in Butter

Hit the sauté function on your Instant Pot and melt the butter until it’s sizzling and aromatic. Add the beef cubes in a single layer and resist the urge to stir constantly. Letting the meat sit undisturbed lets it develop that caramelized crust that pumps up flavor. You’ll see some flour settling on the pot bottom — that’s okay, just make sure it doesn’t burn by stirring occasionally once the meat has browned on one side.

Step 3: Create Your Flavorful Broth

Pour in the beef broth and use a wooden spoon to scrape the browned bits off the bottom of the pot—this “fond” is flavor gold. Then add Worcestershire sauce, soy sauce, brown sugar, garlic, tomato paste, rosemary, and thyme. Give everything a stir to combine; the aroma here will make your kitchen smell irresistible.

Step 4: Add Veggies and Seal It Up

Quarter your mushrooms, slice the carrots into one-inch pieces, and cut potatoes into cubes. No need to thaw pearl onions—they go in frozen and hold their shape beautifully. Stir all the veggies into the pot so everything gets cozy and evenly coated with that delicious sauce.

Step 5: Pressure Cook and Release

Close the Instant Pot lid and make sure the steam valve is sealed. Press “meat/stew” or manually set it to 35 minutes at high pressure. The natural release afterward is key – it allows the meat fibers to relax, producing that melt-in-your-mouth tenderness you’re after. When the pressure is finally released, open carefully, give your stew a good stir, and taste for seasoning. It might need a pinch more salt depending on your broth choice.

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Tips from My Kitchen

  • Don’t Skip Browning: Browning the beef is where the magic starts—it adds depth and prevents your stew from tasting flat.
  • Use Natural Pressure Release: I’ve found natural release makes the beef more tender and juicy versus quick release.
  • Frozen Pearl Onions for the Win: I switched to frozen pearl onions years ago and it’s saved me so much prep while keeping flavor intact.
  • Watch the Salt: Depending on your broth brand, saltiness varies—wait to add extra salt until after cooking and tasting.

How to Serve Instant Pot Beef Stew Recipe

Instant Pot Beef Stew Recipe - Recipe Image

Garnishes

I love sprinkling fresh chopped parsley right before serving—it brightens the whole bowl. Sometimes I add a swirl of sour cream or a sprinkle of grated Parmesan for a creamy touch that feels a little indulgent.

Side Dishes

Nothing beats crusty bread to sop up all the juicy goodness. I also like serving this stew alongside simple green beans or a lightly dressed mixed green salad to balance the richness.

Creative Ways to Present

For a dinner party, I’ve ladled this stew into individual mini Dutch ovens or rustic bread bowls—works like a charm and makes it feel extra special. It’s a great way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day—win-win!

Freezing

This stew freezes beautifully. I portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Just thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally so it doesn’t stick or burn. If it gets too thick, add a splash of broth or water to loosen it back up.

FAQs

  1. Can I use another cut of beef besides stew meat?

    Absolutely! Cuts like chuck roast or brisket work well too because they become tender under pressure. Just cut into uniform cubes for even cooking.

  2. Is it necessary to brown the beef first?

    While you can skip browning for a faster process, I highly recommend it for the best flavor and texture. It creates that beautiful caramelized crust and prevents a bland stew.

  3. Can I make this stew in a slow cooker instead?

    Yes, but the cooking time will be much longer—about 7-8 hours on low. Adjust the liquid slightly to avoid it becoming too watery.

  4. What can I substitute for pearl onions?

    If you can’t find pearl onions, use one large yellow onion, chopped. You might want to sauté it with the beef to bring out sweetness.

Final Thoughts

This Instant Pot Beef Stew Recipe is truly one of those kitchen gems I love sharing with friends because it’s reliable, delicious, and comforting every single time. It’s the kind of meal that feels like a warm hug after a busy day, and yet it won’t keep you in the kitchen for hours. I hope you enjoy making it as much as I do—grab your Instant Pot, gather your ingredients, and get ready to fall in love with hearty home cooking all over again.

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Instant Pot Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Caroline
  • 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

A hearty and flavorful Instant Pot beef stew featuring tender beef, pearl onions, mushrooms, carrots, and potatoes simmered in a savory broth enriched with Worcestershire and soy sauces, perfect for a comforting meal.

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, peeled if desired, and chopped into one-inch cubes

Instructions

  1. Prepare 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 Meat: Turn on the Instant Pot sauté function and melt the butter until sizzling. Add the coated meat and brown on all sides without stirring too often to achieve a nice crust. Allow the flour to coat the bottom, being careful not to burn it.
  3. Add Liquids and Seasonings: Pour beef broth into the pot, stirring to dissolve browned bits from the bottom. Add Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme, mixing well.
  4. Add Vegetables: Add pearl onions (no need to thaw), quartered mushrooms, sliced carrots, and cubed potatoes to the pot. Stir all ingredients to combine evenly.
  5. Cook under Pressure: Close the Instant Pot lid and ensure the steam valve is sealed. Select the “meat/stew” setting or manually set to 35 minutes high pressure.
  6. Release Pressure: After cooking, allow the pressure to release naturally. Once done, carefully open the steam valve and lid.
  7. Serve: Stir the stew, taste, and adjust salt if needed. Serve hot with crusty bread for a satisfying meal.

Notes

  • Use Better Than Bouillon or preferred beef broth; adjust salt after cooking as needed.
  • Pearl onions are ideal for sweetness and ease; substitute with chopped yellow onion if preferred, sauté along with meat or add with vegetables.
  • For a thicker stew, you can simmer using the sauté function after pressure cooking to reduce liquid.
  • Be careful not to burn flour when browning the meat to avoid bitter flavors.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 75 mg

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