Let's be honest, stew meat has a bit of a reputation. It can be tough, it can be chewy, and it usually asks for hours of your time. This Instant Pot Beef Stew, however, throws all of those old ideas right out the window. It transforms an affordable cut of beef into something incredibly tender, and it does it in a fraction of the time you'd expect.
We're talking about a deeply satisfying, warming bowl of comfort that feels like it simmered all day. The magic here is how the pressure cooker coaxes out all that rich, slow-cooked flavor without the long wait. It’s the perfect solution for a busy weeknight when you need a hearty meal, but your patience is running thin.
If you've ever stood over a stove for hours babysitting a pot, you'll appreciate this method. The Instant Pot isn't just fast; it's brilliantly efficient. You can sear the meat and build the entire stew in one pot, which means fewer dishes to wash later. And that’s a win in anyone’s book.
The result is a broth that’s rich and complex, with meat that falls apart at the touch of a fork. The vegetables melt into the sauce, helping to thicken it naturally into that perfect, gravy-like consistency we all crave. It’s the kind of meal that makes you feel like a kitchen wizard, with minimal effort.
When you're buying pre-cut "stew meat" at the store, you're often getting a mix of cuts from the chuck or round. Chuck roast is actually the champion for stews, as it has fantastic marbling that breaks down into sublime tenderness under pressure. If you have the option, buying a whole chuck roast and cutting it into one-inch cubes yourself can give you even better, more consistent results.
Avoid very lean cuts like sirloin, as they can become dry and tough with this type of long, moist cooking. You want that connective tissue and fat—it’s the secret to a luxurious, flavorful stew. Trust the process, and the tough bits will transform into the most delicious part of your meal.
Start by placing your stew meat in a bowl and giving it a light seasoning with salt and pepper. Sprinkle the flour over the meat and toss everything together until each piece has a light, even coating. This little dusting of flour is your first stealth move for a thicker, heartier stew later on.
Now, turn your Instant Pot to the sauté function and add the butter. Let it melt and get nice and sizzling hot before you add the beef. Carefully place the floured meat in the pot in a single layer, if you can. Here’s the key: don't stir it too much! Let it sit and develop a beautiful brown crust on one side before you turn it.
Once the beef is nicely browned on all sides (it doesn't need to be cooked through), pour in the beef broth. As you pour, use a wooden spoon to scrape up all those delicious, browned bits stuck to the bottom of the pot. This process, called deglazing, is where so much of the deep flavor comes from, so don't skip it!
Now, stir in the Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme. The combination might seem unusual, but the soy and Worcestershire add a incredible savory depth, or umami, that makes the broth truly exceptional. It’s the kind of flavor that makes people ask, "What's in this?"
While the pot is still on sauté, it's time to prep your veggies. Wash and quarter the mushrooms, peel and slice the carrots into one-inch chunks, and chop the potatoes into similar-sized cubes. There's no need to thaw the pearl onions; just grab them straight from the freezer.
Add all the vegetables—the pearl onions, mushrooms, carrots, and potatoes—directly into the pot with the broth and beef. Give everything one good, final stir to combine. The pot will be very full, but the vegetables will soften and shrink down as they cook.
Secure the lid on your Instant Pot, making sure the steam release valve is set to the sealing position. Press the "Meat/Stew" button, which should automatically set the cook time to 35 minutes at high pressure. The pot will take some time, about 10-15 minutes, to come up to pressure before the countdown begins.
Once the 35-minute cook time is complete, let the pressure release naturally. This means you just walk away and let the pot cool down on its own, which will take about 15 to 20 more minutes. This natural release period is crucial for keeping the beef incredibly tender.
After the pressure has fully released and the float valve has dropped, carefully open the steam valve and then the lid. Stir the stew well; it might look a bit watery at first, but it will thicken up beautifully as it cools slightly from "molten" to just "perfectly hot."
Give it a taste and adjust the seasoning with more salt and pepper if it needs it. Ladle the stew into deep bowls and serve it immediately. It’s begging for a piece of crusty bread to soak up every last drop of that incredible sauce.
If you prefer your stew with a gravy you can almost stand a spoon in, you have a couple of easy options. The first is to make a simple slurry: mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the finished stew after cooking, and let it simmer on the sauté function for a minute until it thickens.
Another fantastic method is to simply mash some of the softened potatoes and carrots directly in the pot. Use the back of a spoon or a fork to press a few pieces against the side of the Instant Pot, then stir them back in. This releases their natural starches and creates a wonderfully rich and cohesive body without any extra ingredients.
For Firmer Vegetables: If you like your carrots and potatoes with a bit more bite, you can adapt the method. Cook the stew with just the beef and broth for 20 minutes, do a quick release, then add the vegetables and cook for another 15 minutes on high pressure. The meat needs the full time, but the veggies can get less.
Avoiding the Burn Warning: To prevent your Instant Pot from showing a "burn" message, deglaze the pot thoroughly after browning the meat. Some readers also suggest adding the tomato paste but not stirring it in until after pressure cooking, as it can sometimes be a culprit for triggering the sensor.
Doubling the Recipe: You can absolutely double this recipe to feed a crowd or for leftovers. The cook time remains the same, but it will take longer to come to pressure. Just be very careful not to fill your Instant Pot past the maximum fill line indicated inside the inner pot.
This stew is a complete meal in a bowl, but the right side dish can turn it into a feast. A loaf of crusty, fresh French bread or a thick slice of no-knead bread is the classic and perfect partner for dipping. It’s all about capturing that last bit of broth.
For a truly decadent experience, try serving the stew over a base of creamy mashed potatoes, buttery egg noodles, or soft polenta. The way the rich stew mingles with a creamy, starchy base is pure comfort food heaven. A simple, crisp green salad on the side can provide a refreshing contrast to the deep, savory flavors.
This recipe, perfected by Elly in our test kitchen, is a testament to how modern convenience can create timeless comfort. It’s a reliable, delicious path to a meal that feels both special and completely effortless.
This Instant Pot Beef Stew proves that inexpensive stew meat doesn’t have to be tough or time-consuming! Packed with seasonal vegetables like carrots, mushrooms, pearl onions, and potatoes, this hearty stew delivers slow-cooked flavor in a fraction of the time. All steps—from browning the beef to pressure cooking—are done in one pot, meaning fewer dishes and more comfort. Perfect for busy weeknights, this stew is tender, flavorful, and rigorously tested in our Nashville Test Kitchen to be easy, affordable, and delicious.
Servings 6
Serving Size 1.5 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.