Go Back
Print Recipe

Instant Pot Beef Stew

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6

Ingredients

  • 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

  • Turn the Instant Pot to Sauté mode and season beef with salt and pepper.
  • Sear beef in batches until browned on all sides, then remove and set aside.
  • Add onions to the pot and sauté until softened, about 2–3 minutes.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Add tomato paste and stir to coat the onions and garlic.
  • Return beef to the pot and pour in beef broth.
  • Add Worcestershire sauce, carrots, potatoes, parsley, and oregano.
  • Stir everything together, scraping the bottom to release browned bits.
  • Close the lid, seal the valve, and cook on Manual/High Pressure for 30 minutes.
  • Allow a natural release for 10 minutes, then quick-release the remaining pressure.
  • Mix flour and water in a small bowl to form a slurry.
  • Turn on Sauté mode again and stir in the slurry to thicken the stew.
  • Add frozen peas and corn, stirring until warmed through.
  • Simmer 2–3 minutes until thickened to your liking.
  • Taste and adjust seasonings before serving.

Notes

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.