This Instant Pot Beef Stew delivers fall-apart tender beef, hearty vegetables, and a deep, savory broth — all in a fraction of the usual cooking time. It’s a flavorful, cozy, and incredibly satisfying one-pot meal.

Why You Will Love This Recipe

You’ll love this stew for its rich broth, melt-in-your-mouth beef, and simple dump-and-cook method. The Instant Pot builds slow-cooked flavor in under an hour, making it perfect for busy weeknights, chilly days, or anyone craving warm, hearty comfort food with minimal effort.

Instant Pot Beef Stew

Beef stew is one of those timeless comfort dishes that instantly makes a home feel warmer. Traditionally, it simmers for hours, slowly softening the beef and melding flavors into a rich, savory broth. But thanks to the Instant Pot, you can recreate that deep, slow-cooked taste in a fraction of the time — and with less effort.

This Instant Pot Beef Stew captures everything people love about the classic version: tender chunks of beef, carrots, potatoes, broth thickened just enough to feel hearty, and vegetables cooked to the ideal softness. The pressure cooker works its magic by breaking down the beef fibers quickly, transforming tough stew meat into buttery, tender bites.

The stew starts with searing the beef, which adds layers of savory flavor through browned edges and caramelization. This step is simple but essential — it builds the foundation of the stew’s rich taste. The onions and garlic follow, adding aroma and depth to the broth. Tomato paste brings a subtle sweetness and thickens the base without overpowering the flavor.

The Instant Pot shines especially when it comes to vegetable consistency. Carrots stay tender but not mushy, potatoes hold their shape, and the frozen peas and corn add pops of sweetness and vibrant color near the end. Each spoonful offers a combination of textures that work beautifully together.

Worcestershire sauce plays a big role in giving this stew its signature flavor. Its savory, umami-rich profile enhances the beef and adds a subtle tang that keeps the broth from tasting flat. Combined with oregano, dried parsley, and the natural sweetness of the vegetables, the broth becomes full-bodied and deeply satisfying.

One of the best parts about this recipe is how easy it is. Everything goes into one pot, requires minimal chopping, and cooks quickly. There’s no need for constant stirring, and cleanup is simple. It’s an excellent recipe for meal prep, busy families, or anyone who loves bold, comforting flavors without spending all evening in the kitchen.

This stew is also incredibly versatile. You can serve it with crusty bread, over rice, or even on a bed of mashed potatoes for extra comfort. It reheats beautifully, making it ideal for next-day lunches, and the flavors deepen over time.

Emotionally, beef stew has a unique ability to bring people together. It feels like home — hearty, warm, and comforting. Whether you’re making it for your family on a cold night or prepping meals for the week, this Instant Pot version gives you all the nostalgia and coziness without the long simmer.

From its aroma to its texture to its flavor, this dish checks every box for an ideal comfort meal. It’s wholesome, protein-packed, veggie-loaded, and perfect for any season, though it’s especially beloved during fall and winter. The Instant Pot’s efficiency means you can enjoy this classic dish even on nights when time is tight.

Once you make this Instant Pot Beef Stew, you’ll likely find yourself returning to it again and again. It’s reliable, cozy, delicious, and always a hit at the dinner table.

Servings & Time

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

Beef Stew

• 2 pounds beef stew meat, cut into bite-sized pieces

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 medium onion, finely chopped

• 2–3 cloves garlic, minced

• 1 (6 oz) can tomato paste

• 32 oz beef broth

• 2 tablespoons Worcestershire sauce

• 2 cups baby carrots

• 4–5 small red potatoes, cut into bite-sized pieces (about 3 cups)

• 1 tablespoon dried parsley

• 1 teaspoon oregano

• 1 cup frozen peas

• 1 cup frozen corn

• ¼ cup flour

• ¼ cup water

Instructions

1. Turn the Instant Pot to Sauté mode and season beef with salt and pepper.

2. Sear beef in batches until browned on all sides, then remove and set aside.

3. Add onions to the pot and sauté until softened, about 2–3 minutes.

4. Stir in garlic and cook for 30 seconds until fragrant.

5. Add tomato paste and stir to coat the onions and garlic.

6. Return beef to the pot and pour in beef broth.

7. Add Worcestershire sauce, carrots, potatoes, parsley, and oregano.

8. Stir everything together, scraping the bottom to release browned bits.

9. Close the lid, seal the valve, and cook on Manual/High Pressure for 30 minutes.

10. Allow a natural release for 10 minutes, then quick-release the remaining pressure.

11. Mix flour and water in a small bowl to form a slurry.

12. Turn on Sauté mode again and stir in the slurry to thicken the stew.

13. Add frozen peas and corn, stirring until warmed through.

14. Simmer 2–3 minutes until thickened to your liking.

15. Taste and adjust seasonings before serving.

Tips

Ingredient Substitutions

• Swap red potatoes for Yukon gold or russet potatoes.

• Replace peas and corn with green beans or mixed vegetables.

• Use fresh herbs instead of dried for a brighter finish.

Make-Ahead & Storage

• Store leftovers in the fridge for up to 4 days.

• Freeze stew for up to 3 months (potatoes may soften slightly).

• Reheat on the stovetop, adding broth to adjust consistency.

Serving Variations

• Serve over rice or mashed potatoes for extra comfort.

• Add mushrooms for more earthy flavor.

• Stir in a splash of cream for a richer broth.

Avoid Common Mistakes

• Don’t skip searing — it adds essential flavor.

• Avoid overfilling the Instant Pot; leave room for pressure.

• Add peas and corn at the end to keep them bright and tender.