this Instant Pot Beef Stew Will become your new comfort food! Chuck roast beef is simmered with potatoes, carrots and peas in a flavorful broth until tender. It’s perfect when you want a hearty dinner that everyone will love.
Easy Instant Pot Beef Stew
This Instant Pot Beef Stew with a thick broth with a hint of sweet chile anchovies will become your favorite weeknight meal. The torn pieces of barbecue will leave you craving for more. Aromatic ingredients like rosemary and sage balance the rich taste, while smoky cumin and earthy paprika add more character. Served with a slice of bread to soak up all the sauce, this comforting beef stew is an easy recipe you can make throughout the fall and winter.
Why you’ll love this recipe
- self made. There’s nothing better than a homemade stew on a fall or winter evening.
- convenient. You don’t need to dirty a lot of pans and pots. All you need is the Instant Pot.
- Versatile. Swap out vegetables or add more spices so you can use up what’s in your refrigerator and pantry.
- Makes great leftovers! This stew tastes even better the next day after it’s made. Cook up a batch on Sunday and reheat throughout the week for the easiest dinner ever.
what do you need
This beef stew is packed with herbs, fresh vegetables, and spices. Check the recipe card at the bottom of the post for exact quantities.
- Roast Beef Chuck – Trim off excess fat.
- Dried rosemary – Adds a wonderful aroma.
- Dried sage – Adds earthy, woody notes.
- Garlic powder – Feel free to use diced garlic.
- Onion powder – If you don’t have onion powder, you can use garlic powder.
- Ssmoked paprika – Mild paprika also works.
- Black pepper – Do not use white or pink peppercorns as they are very sweet and floral.
- Ancho Chili Powder – Guajillo chili powder is a great substitute.
- Avocado oil – Feel free to use olive or coconut oil.
- sweet onions – Either white or yellow onions will work. No red onion as it was too spicy.
- celery – Serve with onions and garlic for added flavor.
- Garlic cloves—— Fresh garlic is best, but garlic powder also works.
- Big carrot—— Leftover baby carrots make a great swap.
- small potato – Regular potatoes can also be used if they are cut into small pieces.
- Balsamic Vinegar – Adds flavor and sweetness.
- ketchup – Try looking for plain tomato sauce instead of Italian dressing.
- Beef bone soup—— Regular beef broth or vegetable broth is a good substitute. I prefer the low sodium version.
- ketchup – Don’t use tomato sauce as it lacks depth.
- Frozen Sweet Peas – Canned peas can also be used if they are thoroughly rinsed and drained.
- Salt – I prefer kosher or Himalayan salt.
- Cornstarch and water – Stirring them will form a slurry that will thicken the stew.
How to Make Instant Pot Beef Stew
All you need to do is brown the beef and vegetables and then pressure cook them to perfection. Check the recipe card at the bottom of the post for more detailed instructions.
- Stir in spices. In a small bowl, mix together salt, dried rosemary, dried sage, garlic powder, and onion powder. smoked paprikablack pepper and ancho paprika.
- Season. Pat beef dry with paper towels and place in large bowl. Season the beef with the spice rub until thoroughly coated with spices.
- Brown the beef. Set the Instant Pot to Saute mode on high for 15 minutes. Add a tablespoon of avocado oil, then half of the seasoned beef. Fry for 2-3 minutes on each side or until browned. Remove roasted beef from heat and place on a plate. Repeat process with remaining beef.
- Fried vegetables. Once all the beef is cooked, remove it from the heat. Add onion, celery and garlic. Saute for 3-4 minutes or until onions are soft.
- Pour in the stock. Return beef to Instant Pot. Add potatoes, carrots, tomato paste, beef broth and tomato paste. Gently mix everything together with a large spoon until well combined.
- Pressure cook it. Place the lid on the Instant Pot and switch it to pressure cooker mode for 30 minutes. Release steam naturally for 10 minutes. Before removing the cap, turn the pressure relief valve to release excess steam.
- Add peas. Switch it back to saute mode for 2 minutes. Add frozen peas and cornstarch slurry. Mix well. Season with salt as needed.
- Serve. Ladle the stew into bowls and serve immediately.
Tips and variation ideas
These ingredient tips and swaps will help you master any beef stew you make in the Instant Pot.
- Make an even cut. Don’t cut the beef into irregular pieces, as smaller pieces will be overcooked and larger pieces will be undercooked.
- Add more vegetables. Mushrooms, sweet potatoes and parsnips are a great way to make the stew more hearty.
- Make it into Guinness stew. Swap 1/4 of the beef bone broth for Guinness to give the stew a rich, malty flavor.
- Add protein. Adding 1/4 cup of presoaked lentils to the Instant Pot will add some plant-based protein.
- Ask your butcher. You’ll save a lot of prep time if you have your butcher trim the excess fat and dice the meat for you.
- Always sear it. Don’t skip the roast as it will lock in the juices and prevent the beef from drying out. It also gives it a nice golden color.
What to serve with Quick Beef Stew?
I like to dip French bread or ciabatta into Instant Pot Beef Stew. It’s great for dinner alone.If I really want to add some side dishes Mashed potatoes is my first choice.For a low carb version, try my Cauliflower puree.For other vegetarian sides, pair this with mine Air Fryer Green Beans or corn on the cob.
How to store and reheat extra items
Once completely cooled, refrigerate leftovers in an airtight container for up to 5 days. When placing on the counter to reheat or serve, keep it away from direct heat and sunlight. To reheat, place in the microwave for one minute or until warm. You can also put it in a pot and heat it over medium-low heat for 8-10 minutes.
More Instant Pot Recipes to Try
This easy Instant Pot Beef Stew with rich tomato broth and lots of spices is a classic weeknight dinner you’re sure to love.
- In a small bowl add salt, dried rosemary, dried sage, garlic powder, onion powder, smoked paprika, black pepper and ancho paprika. Mix together.
- Pat the beef chuck dry with paper towels and place in a bowl. Season the beef cubes with the spice rub. Stir to completely coat each beef cube.
- Turn on the Instant Pot and set it to “High” saute mode for 15 minutes.
- Add a tablespoon of avocado oil and half of the beef cubes. Fry for 2-3 minutes on each side or until lightly browned. Remove the beef cubes from the Instant Pot and place on a plate. Repeat process.
- Once all the beef is seared, add the onions, celery, and garlic to the Instant Pot. Saute for 3-4 minutes or until onions are translucent.
- Now add the beef back to the Instant Pot along with the potatoes, carrots, tomato paste, beef broth and tomato paste. Slowly, mix everything together with a large spoon until everything is combined and coated.
- Cancel fry mode. Turn on pressure cooker mode for 30 minutes. When finished, let it release naturally for 10 minutes. Then press the pressure relief valve to expel the remaining steam.
- Take off the cover. Turn off pressure cooker mode and then turn back on saute mode for 2 minutes.
- Add peas and stir. (Note: If you want it thicker, now is the time to add the cornstarch slurry) Season with salt as needed.
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