Instant Pot Beef Stew

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Instant Pot Beef Stew is full of delicious beef and tender vegetables. This is a hearty, hearty family favorite dinner with minimal hands-on work!

Is anyone else feeling a little stressed out by the Instant Pot craze? People around us can’t stop talking about it and raving about how much it simplifies and speeds up dinner. We admit, we didn’t jump on the bandwagon right away. In retrospect, we wish we had! Think of all the time we could have saved in the kitchen! We absolutely love Instant Pot meals now as we slowly discover the joys of Instant Pot cooking. You save a lot of time without sacrificing any flavor! This Instant Pot Beef Stew recipe is a family favorite dinner that makes us feel good!


When a recipe like this calls for such a small amount of tomato paste, we choose to stick with tubes rather than cans. You can use a smaller amount without wasting leftover cans! You should be able to find tubes of tomato sauce next to the cans at your local grocery store.

Vegetables in Instant Pot Beef Stew:

We love a variety of veggies in our beef stew, but you can always omit anything necessary or substitute any other veggies you like! The best part about stew is that it’s so easy to customize. However, make sure to stick to red or golden potatoes. Russets will just turn mushy due to the high starch content.

Worcestershire sauce substitute:

If you are allergic to shellfish, we know Worcestershire sauce must be avoided. You can always substitute 1/4 cup of extra beef broth.

Slow Cooker Instructions:

We realize that not everyone loves the Instant Pot as much as we do. If slow cookers are your thing, this is an easy adaptation! Just do steps 1 and 2 on the stovetop before pouring everything but the cornstarch slurry into the slow cooker. Cook on low heat for 6-8 hours. Follow step 5 to create the cornstarch slurry. Add to saucepan and cook for another 30 minutes, until thickened.

Stove Instructions:

If you prefer to make this on the stovetop, it just takes longer to simmer than the Instant Pot. Stir-fry the beef with tomato paste, garlic, vegetables and spices and put them in a pot and bring to a boil over high heat. Reduce heat to low, cover and simmer for 90 minutes, stirring occasionally. Add the cornstarch slurry and pour the mixture into the stew. Stir over low heat until the stew thickens.

Instant Pot Beef Stew.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious soup recipes:

A small bowl filled with instant beef stew.

Instant Pot Beef Stew is full of delicious beef and tender vegetables. This is a hearty, hearty family favorite dinner with minimal hands-on work!

Preparation time 20 minute

cooking time 1 Hour 30 minute

total time 1 Hour 50 minute

raw material

  • 2 pound Beef Stew (Cubed Chuck Roast)
  • 4 tablespoon corn starch Divided into
  • 1 teaspoon Salt
  • 2 tablespoon olive oil
  • 1/4 teaspoon Black pepper
  • 2 clove minced garlic
  • 2 tablespoon ketchup
  • 4 cup beef soup
  • 1/4 cup Worcestershire sauce
  • 1 1/2 pound red potatoes cut into bite sized pieces
  • 10 ounce pearl onion
  • 4 radish peeled and sliced
  • 4 Celery Ribs slice
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon chili
  • 1/4 teaspoon five spice powder
  • 1/4 cup cold water


  • Sprinkle the beef stew with 2 tablespoons cornstarch and season with salt and pepper. Using the “Saute/Brown” setting on the pressure cooker, heat the olive oil.Add beef stew and cook until browned on all sides, about 5 minutes

  • Add minced garlic and tomato paste and cook for 1-2 minutes until fragrant.

  • Still using the sauté setting, pour in the beef broth and Worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.

  • Turn off the sauté setting, cover, and cook on high pressure for 60 minutes and natural release for 15 minutes. Then switch the valve to the exhaust position. Carefully remove the cap after exhausting completely.

  • In a small bowl, combine remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved.

  • Using the sauté setting, pour the cornstarch slurry into the pot and stir. Let it simmer for 10-20 minutes until the sauce thickens.

  • Season with more salt and pepper. Serve hot.


If you have the option to set the sauté to a lower setting, do so during the final cornstarch step.

Calories: 316kcal | carbohydrate: 27G | protein: 29G | fat: 9G | Saturated fat: 2G | cholesterol: 70mg | sodium: 970mg | Potassium: 1149mg | fiber: 3G | sugar: 6G | Vitamin A: 5315unit | Vitamin C: 14.6mg | calcium: 79mg | iron: 4.1mg

Instant Pot Beef Stew