This Instant Pot beef stew is rich, cozy, and full of tender beef, carrots, potatoes, peas, and a savory tomato beef gravy. Browning the beef first gives the stew deeper flavor, while the pressure cooker turns chuck roast fork-tender much faster than a traditional stovetop simmer.
It is a classic family-style beef stew without wine, made with simple ingredients and a thick, comforting gravy. Serve it with crusty bread, biscuits, or a simple green salad for an easy cold-weather dinner.
Why This Recipe Works
This recipe uses chuck roast, which becomes tender and juicy under pressure. Searing the beef first adds browned flavor to the gravy, and deglazing the pot helps prevent a burn notice. The tomato sauce is poured on top instead of stirred in, so the stew gets rich tomato flavor without thick sauce sitting on the bottom of the pot. Peas go in after pressure cooking so they stay sweet and bright.
Ingredients You’ll Need
You only need a few simple ingredients for this Instant Pot beef stew, but the size and order matter for the best texture.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Beef chuck roast: Chuck roast is the best choice because it becomes tender under pressure. Pre-cut stew meat also works, but check the pieces and cut any large chunks down to about 1 inch.
- Yukon Gold potatoes: These hold their shape better than russet potatoes, which can break down more easily in the Instant Pot.
- Carrots: Cut them into ½-inch slices so they soften without turning mushy.
- Tomato sauce: Pour it over the top and do not stir before pressure cooking. This adds rich tomato flavor while helping reduce the chance of a burn notice.
- Peas: Stir them in after pressure cooking so they stay bright and tender.
How to Make Beef Stew in the Instant Pot
- Season and sear the beef.
- Sauté the onion and garlic.
- Deglaze the pot very well.
- Add broth, seasonings, beef, carrots, and potatoes.
- Pour tomato sauce on top without stirring.
- Pressure cook for 35 minutes.
- Natural release for 10 minutes.
- Thicken with cornstarch slurry and stir in peas.
Tips for the Best Texture
Cut the beef into even 1-inch pieces so it cooks at the same rate. Give the beef enough room when searing; crowded beef will steam instead of brown. After adding the broth, scrape the bottom of the Instant Pot until no browned bits are stuck to the pot. This adds flavor and helps prevent the burn warning. Add the peas at the end, not before pressure cooking, so they do not overcook.
Instant Pot Beef Stew
Equipment
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Small bowl
- Whisk
- Wooden spoon
Ingredients
- 2 pounds beef chuck roast or beef stew meat trimmed and cut into 1 inch (2.5 cm) cubes
- 1 teaspoon fine salt divided
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 ½ cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 bay leaf fresh or dried
- 1 pound carrots peeled and cut into ½ inch (1 cm) slices
- 1 pound Yukon Gold potatoes peeled and cut into ¾ inch (2 cm) pieces
- 1 10oz can tomato sauce
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 ½ cups peas fresh or frozen
- 1 tablespoon chopped fresh rosemary optional garnish
- 1 green onion thinly sliced, optional garnish
Instructions
- Pat the beef dry with paper towels. Season with ¾ teaspoon salt and the ground black pepper.
- Set the Instant Pot to Sauté. Add 1 tablespoon olive oil. When the oil is hot, add half of the beef in a single layer. Sear for 4 minutes, then turn and sear for 4 more minutes.
- Transfer the beef to a plate. Repeat with 1 tablespoon olive oil and the remaining beef.
- Add the remaining 1 tablespoon olive oil and the onion to the pot. Cook for 4 to 5 minutes, stirring often, until softened.
- Add the garlic and cook for 30 seconds. Pour in the beef broth and scrape the bottom of the pot well.
- Stir in the Worcestershire sauce, Italian seasoning, bay leaf, carrots, potatoes, seared beef, and any juices from the plate. Pour the tomato sauce over the top. Do not stir.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes.
- Let the pressure release naturally for 10 minutes. Carefully turn the valve to Venting to release any remaining steam.
- Remove and discard the bay leaf. Whisk the cornstarch with the cold water in a small bowl.
- Stir the slurry into the stew. Set the Instant Pot to Sauté and cook for 2 to 3 minutes, stirring often, until thickened.
- Stir in the peas. Cook for 2 to 3 minutes, or until warmed through.
- Taste and add the remaining ¼ teaspoon salt if needed. Serve warm with rosemary and green onion, if using.
Notes
- Do not stir the tomato sauce into the stew before pressure cooking. Keeping it on top helps reduce the chance of a burn notice.
- Chuck roast gives the best texture, but packaged beef stew meat also works.
- Cut the beef, carrots, and potatoes into even pieces so they cook at the same rate.
- Frozen peas can be added straight from the freezer.
- The stew will thicken more as it sits. Add a splash of beef broth if you prefer a thinner gravy.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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