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–+ servings
Bowl of Instant Pot beef stew with tender beef, carrots, potatoes, peas, and rich tomato gravy.
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Instant Pot Beef Stew

6 servings
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Pressure build and release time 20 minutes
Total Time 1 hour 40 minutes
This Instant Pot beef stew is hearty, rich, and full of tender beef, carrots, potatoes, peas, and a savory tomato beef gravy. Searing the beef first gives the stew deeper flavor, while the pressure cooker makes the meat fork tender in much less time than the stovetop method. It is a cozy, family friendly dinner that reheats well for leftovers.

Equipment

Instant Pot
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

Calories: 216kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 706mg | Potassium: 951mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12951IU | Vitamin C: 37mg | Calcium: 67mg | Iron: 2mg