Instant Pot Beef Stew That Tastes Like It Simmered All Day

Instant Pot beef stew turns a Sunday-only dish into something you can actually pull off on a Tuesday. The pressure cooker gets the chuck roast fall-apart tender in about 35 minutes, so you get that deep, slow-cooked flavor without babysitting a pot for three hours.

It’s one pot, a handful of pantry staples, and a broth that thickens itself at the end. Once you’ve made it once, it becomes the stew you reach for anytime the weather turns.

Why This Instant Pot Beef Stew Works

This is the beef stew I make when I want that slow-simmered, fall-apart tender feeling but only have an hour to spare. The Instant Pot’s pressure locks moisture into the chuck roast, so the meat gets fork-tender in 35 minutes instead of the usual three hours on the stove.

The broth ends up rich and glossy, thanks to the tomato paste and the browned bits left behind from searing. There’s no separate roux to fuss over either, since a simple cornstarch slurry at the end thickens it just as well.

I keep coming back to this version because it’s one pot, one timer, and dinner is basically done.

Ingredients

• 2 lbs beef chuck roast, cut into 1.5-inch cubes: the marbling in chuck keeps it tender instead of stringy under pressure
• 2 tbsp all-purpose flour: coats the beef so it sears with a better crust
• 2 tbsp olive oil: for browning the beef in batches
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp tomato paste: builds a deep, savory backbone in the broth
• 2 tbsp Worcestershire sauce
• 4 cups beef broth: use low-sodium so you can control the salt at the end
• 1 lb baby potatoes, halved: no need to peel, the skins hold together fine under pressure
• 3 large carrots, cut into 1-inch chunks
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas: stirred in at the very end so they stay bright, not mushy
• 2 tbsp cornstarch
• 2 tbsp water: whisked with the cornstarch to thicken the broth at the end

Variations / Substitutions

• Lamb instead of beef: swap the 2 lbs chuck roast for lamb shoulder, cut the same size, for a slightly gamier, richer stew.
• Rosemary instead of thyme: use 1 tsp chopped fresh rosemary in place of the dried thyme for a piney, sharper edge.
• Smoked paprika for heat: stir 1/2 tsp smoked paprika in with the tomato paste for a little smokiness without changing the texture.
• Gluten-free: swap the 2 tbsp all-purpose flour for the same amount of cornstarch when coating the beef, and check your Worcestershire sauce label.
• A splash of acid: finish the pot with 1 tbsp red wine vinegar right before serving to brighten the whole thing up. If you like one-pot Instant Pot dinners like this, Instant Pot Chicken and Rice is another good one to keep in the rotation.

How to Make Instant Pot Beef Stew

Step 1: Sear the Beef

Season the 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp pepper, then toss with 2 tbsp flour. Set the Instant Pot to Sauté, add 2 tbsp olive oil, and brown the beef in two batches so it isn’t crowded, about 3 to 4 minutes per batch, until you get a deep brown crust on most sides.

The beef won’t be cooked through yet, and that’s fine. You just want color, since that crust is where a lot of the stew’s flavor comes from.

Step 2: Sauté the Onion and Garlic

With the beef set aside on a plate, add the 1 large diced onion straight into the drippings left in the pot and cook for 3 to 4 minutes until it softens and turns translucent. Stir in the 3 cloves minced garlic for 30 seconds, then add the 3 tbsp tomato paste and cook 1 minute more, stirring so it doesn’t stick.

The bottom of the pot should smell rich and a little sweet by now, almost like the start of a good sauce. That’s the fond you’re building on.

Step 3: Pressure Cook the Stew

Pour in the 2 tbsp Worcestershire sauce and 4 cups beef broth, scraping the bottom of the pot with a spoon to loosen any browned bits. Return the seared beef to the pot along with the 1 lb halved baby potatoes, 3 carrots (cut into chunks), 2 bay leaves, and 1 tsp thyme, then lock the lid, set to high pressure for 35 minutes, and let it natural release for 10 minutes before releasing any remaining pressure.

The liquid should just barely cover the meat and vegetables before you seal the lid. Skipping the natural release can make the beef seize up and turn tough, so give it those extra 10 minutes even if you’re hungry.

Step 4: Thicken the Broth

Switch the pot to Sauté mode. Whisk the 2 tbsp cornstarch with 2 tbsp water until smooth, stir it into the stew, and simmer for 3 to 4 minutes, stirring occasionally, until the broth coats the back of a spoon.

Once it’s thickened, stir in the 1 cup frozen peas and cook for 2 minutes, just until they’re bright green and heated through. The broth should look glossy and cling to the meat rather than pool thin around it.

Step 5: Ladle and Garnish

Fish out the 2 bay leaves and discard them, then ladle the stew into bowls right away while it’s still steaming. Serve hot, with a little chopped parsley on top if you have some on hand.

A Few Notes Before You Start

• Buy a whole chuck roast and cut it yourself rather than grabbing pre-packaged “stew meat,” which is often mixed with tougher trim pieces.
• Cut the potatoes and carrots into similar-sized pieces so they finish cooking at the same rate under pressure.
• If you’re doubling the recipe, don’t fill the Instant Pot past its max fill line, and add about 5 more minutes to the pressure cook time.
• Leftover stew thickens as it sits in the fridge, so loosen it with a splash of broth when you reheat it.

Pressure cook times shift a bit depending on the cut of beef you use.

Beef Cut	Pressure Cook Time	Texture
Chuck roast	35 minutes	Fall-apart tender
Round roast	40 minutes	Slightly firmer, leaner
Short ribs (bone-in)	45 minutes	Very tender, richer broth

Storing Leftovers

Refrigerate: Cool the stew and store it in an airtight container in the fridge for up to 4 days.

Reheating: Warm it on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute bursts, stirring between each, until it’s steaming hot all the way through.

What To Serve With Instant Pot Beef Stew

Crusty bread is the obvious move here, mostly because the broth is thick enough to actually cling to it instead of running off. A sharp green salad with a vinegar-forward dressing helps cut through the richness of the beef and tomato paste. If you want to stretch leftovers further, spoon the stew over buttered egg noodles instead of eating it straight from the bowl.

Frequently Asked Questions

Can I make this in a slow cooker instead?

Yes, sear the beef and sauté the onion and garlic in a skillet first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours, or high for 4 hours.

Can I use frozen beef cubes?

You can, but thaw them first if possible, since frozen beef won’t sear properly and you’ll lose that browned crust that gives the broth its depth.

Why did my Instant Pot flash a “Burn” warning?

It usually means some tomato paste or flour stuck to the bottom before enough liquid was added, so next time deglaze with the broth a little sooner and scrape the pot well before sealing the lid.

Can I double this recipe in a 6-quart Instant Pot?

It’s tight but doable as long as you stay under the max fill line, so you may need to cut the potatoes and carrots a bit smaller to make room for everything.