Skip to Content

Best Instant Pot Beef Stew

Start comfort food season off right with Instant Pot beef stew. Tender beef chuck pressure cooks in thick, umami-rich broth yielding savory and complex flavors. While our recipe cooks in the Instant Pot, it tastes as though it’s been simmering in a pot all day. Our savory stew is so good you can eat the leftovers for days and never tire of it. In fact, we think it tastes even better! 

If you’re new to Instant Pot cooking, this recipe is a great place to start. You should also try our Instant Pot Mississippi Pot Roast, Beef and Barley Soup, and Zuppa Toscana in the Instant Pot.

Cool-weather means stew weather, am I right? Beef stew is classic comfort food, and if you grew up eating it, chances are you will begin to crave it at the first hint of dropping temperatures. Enjoy mouth-watering, fall-apart beef and fork-tender vegetables cooked in a tasty broth as an easy stand-alone meal everyone will love.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Chuck Roast: The success of the stew depends heavily on the beef used. We love boneless chuck roast because it is easy to find and affordable. Chuck is naturally tough, so it benefits from being slow or pressure-cooked, making it perfect for stew. When purchasing a beef chuck roast, select one with a good amount of marbling. I also recommend avoiding the pre-cut stew meat in favor of cutting it on your own. It’s an extra step, but the result is well worth it.
  • Salt + Pepper: Generously season the beef with salt and pepper.
  • Olive Oil: Sear chuck roast in olive oil to lock in all the moisture.
  • Vegetables: Onion, carrot, and celery add textural variation and flavor to the beef stew.
  • Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – go for it.
  • Flour: Build a roux using flour.
  • Worcestershire Sauce: Worcestershire sauce enhances many of the other ingredients.
  • Tomato Paste: Thicken and add color with tomato paste.
  • Marmite: Whisk marmite into the stew for a salty boost of flavor while highlighting the savoriness of the beef.
  • Beef Better Than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can also purchase store-bought beef stock and use that instead.
  • Potato: Petite potatoes like red or Yukon gold are my favorite to use, but you can also use russet potatoes if you prefer.
  • Bay Leaves: Bay leaves subtly flavor the dish as it cooks.

VARIATIONS AND SUBSTITUTIONS

Our beef stew recipe is delicious as is, but it’s easily customizable. We love to see you get creative with your meals, so here are some suggestions for what to add to change things up a bit.

  • Add peas, green beans, mushrooms, sweet potatoes, parsnip, or butternut squash.
  • Use cauliflower in place of potatoes for a low-carb option.
  • Vegetarians and vegans can replace the beef with Beyond Meat or add extra vegetables.

HOW TO MAKE INSTANT POT BEEF STEW 

SEASON – Generously season chuck roast with salt and pepper.

SEAR – Heat oil in an Instant Pot on saute mode until smoking. Then, add a layer of beef to brown. Repeat with the remaining ingredients, and set them aside.

SAUTE – In the pot, add the carrots, celery, and onion. Cook until the onions soften and become translucent.

ROUX – Stir in the garlic and flour; cook until the onions brown and a roux forms.

ADD – Add marmite, Worcestershire, and tomato paste to the pot and cook for about 30 seconds until it becomes fragrant.

COMBINE – Stir in the broth and gently scrape up any brown bits left by searing the meat. Add the reserved beef, potatoes, and bay leaves.

COOK – Secure the lid, and set the Instant Pot to manual high pressure for 40 minutes with a 10-minute natural release.

COOKING TIPS

  • Select boneless beef chuck with a good amount of marbling, and cut it yourself rather than using pre-cut stew meat.
  • Cut the beef and vegetables the same size to ensure they cook at the same rate.
  • Sear the beef to lock in moisture and build the base of flavor for the stew.
  • Deglaze the Instant Pot with water and Better Than Bouillon, scraping up the burnt bits at the bottom of the pot to avoid a burn notification.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these tasty soups and stews!  

A bowl of Instant Pot beef strew garnished with parsley.

CAN I MAKE THIS EASY BEEF STEW ON THE STOVETOP?

  1. Generously season chuck roast with salt and pepper.
  2. Heat oil in a Dutch oven until smoking. Then, add a layer of beef to brown. Repeat with the remaining ingredients, and set them aside.
  3. In the same pan, add the carrots, celery, and onion. Cook until the onions soften and become translucent.
  4. Stir in the garlic and flour; cook until the onions brown and a roux forms.
  5. Add marmite, Worcestershire, and tomato paste to the pan and cook for about 30 seconds until it becomes fragrant.
  6. Stir in the broth and gently scrape up any brown bits left by searing the meat. Add the reserved beef, potatoes, and bay leaves.
  7. Cook over medium heat to maintain a simmer for 1-2 hours.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an air-tight container; will last in the fridge for 3-4 days.
  • FREEZE – Allow the dish to cool completely, then add it to a freezer-safe container or bag. Instant Pot beef stew will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm leftover stew on the stove-top or in the microwave, and enjoy!

FREQUENTLY ASKED QUESTIONS 

What is the best meat to use for stew?

My answer changes based on the stew I am making, but for Instant Pot Beef Stew, boneless chuck roast is king! You can also use boneless short rib and beef brisket.


Why is my stew meat tough in Instant Pot? How do you make the meat tender?

No moisture escapes when preparing stew in the Instant Pot; this locks all the moisture into every bite. Still, many factors can affect the tenderness of the beef; here are some variables to consider.

1. Cut the beef and vegetables the same size, so the ingredients cook evenly.
2. Sear the beef to lock in the moisture.
3. Pressure cook the stew and allow time for the Instant Pot to release naturally.
4. The cut of meat can impact the tenderness of the beef; for this reason, I recommend avoiding pre-cut stew meat. I have never had a good experience preparing it in the Instant Pot.

YOU SHOULD ALSO TRY: 

Best Instant Pot Beef Stew

Tressa Jamil
Instant Pot beef stew is the ultimate comfort meal; tender beef pressure cooks in an umami-rich broth resulting in a savory stew that's ready in a little over an hour!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Main Course, Soup
Cuisine American
Servings 8 Servings
Calories 480 kcal

Equipment

Ingredients
  

  • 4 pounds chuck roast, boneless, trimmed, and cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 large white onion, cut into 1-inch pieces
  • 5 carrots, peeled and cut into 1-inch pieces
  • 5 stalks celery, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons Marmite
  • 2 cups water
  • 1 tablespoon Beef Better Than Bouillon
  • 1 pound petite potatoes, cut into 1-inch pieces
  • 2 bay leaves

Instructions
 

  • Generously season chuck roast with salt and pepper.
  • Heat oil in an Instant Pot on saute mode until smoking. Then, add a layer of beef to brown. Repeat with the remaining ingredients, and set them aside.
  • In the pot, add the carrots, celery, and onion. Cook until the onions soften and become translucent.
  • Stir in the garlic and flour; cook until the onions brown and a roux forms.
  • Add marmite, Worcestershire, and tomato paste to the pot and cook for about 30 seconds until it becomes fragrant.
  • Stir in the broth and gently scrape up any brown bits left by searing the meat. Add the reserved beef, potatoes, and bay leaves.
  • Secure the lid, and set the Instant Pot to manual high pressure for 40 minutes with a 10-minute natural release.

Notes

Cooking Tips: 
  • Select boneless beef chuck with a good amount of marbling, and cut it yourself rather than using pre-cut stew meat.
  • Cut the beef and vegetables the same size to ensure they cook at the same rate.
  • Sear the beef to lock in moisture and build the base of flavor for the stew.
  • Deglaze the Instant Pot with water and Better Than Bouillon, scraping up the burnt bits at the bottom of the pot to avoid a burn notification.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 BowlCalories: 480kcalCarbohydrates: 32gProtein: 66gFat: 52gSodium: 777mgFiber: 6gSugar: 8g
Keyword beef stew recipe, instant pot beef stew
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Jen

Sunday 7th of August 2022

This doesn't compare to any stew I've ever had, absolutely making this again!

Tressa Jamil

Sunday 7th of August 2022

Thanks for the comment Jen, I'm happy this meal has worked it's way into your rotation.