This is such an easy recipe for Instant Pot Beef Stew that has INCREDIBLE FLAVOR. You simply chop, measure, pour, and cook! No browning or sautéing required. The Instant Pot (or electric pressure cooker) does all the work! The stew is full of tender beef, russet potatoes, carrots, celery, onions, and peas in a savory and rich broth. It turns out hearty, thick and FULL of flavor!
This Instant Pot Beef Stew reminds me a lot of this Instant Pot Beef and Barley soup, which is one of the most popular soup recipes on Mom’s Dinner. It is very easy to make, but still packs a punch of flavor and texture.
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A Few Ingredient Details
Beef Stew Meat – This is a very economical cut of beef you can find in the grocery stores. You can also use a chuck roast cut into 1-1.5 inch cubes. Stew meat is not a cut you want to use for “steak or steak bites”, it is a tougher cut that does well with low and slow cooking or pressure cooking.
Carrot, Potatoes, Celery, Peas and Onions – This is the classic combo for beef stew. Cut the veggies into large pieces so they hold up to the pressure cooking. Wait and add the peas at the very end, they will warm through perfectly with the heat of the stew.
Beef Base – Super secret soup ingredient! It adds a punch of flavor to soups! You will find beef base in the soup aisle at the grocery store, we like the Better Than Bouillon brand. It comes in a jar and is in a paste consistency.
Worcestershire – You will add 3 tablespoon of Worcestershire to your beef stew. It adds amazing depth of flavor to the broth.
Tomato Paste – Adds a light tomato flavor to the broth. Freeze leftover tomato paste in Tablespoon portions, it keeps for 6 months.
Tomato Sauce – This was the secret ingredient that took this recipe over the edge! It adds a perfect balance of flavor and tang that the soup needed (balanced by the sugar).
Sugar – Balances and mellows the tang of the tomato content and mellows the strength of the beef broth.
Cornstarch Slurry – this is a combo of cornstarch and cool water, it is a thickener for the stew. Mix it right before adding it into the stew, so the cornstarch doesn’t settle in the water. It is important to use cool water and it is important that you add it while the stew is simmering.
How To Make Instant Pot Beef Stew
Step 1
Put all the raw ingredients, seasonings, tomato paste, beef base, and liquid in the Instant Pot.
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Step 2
Set to cook on high pressure for normal heat for 25 minutes, with a 10 min natural release. Add the peas.
Step 3
Turn on sauté mode and then pour in a cornstarch slurry. Let it simmer for a couple minutes to thicken.
Step 4
Let it cool and thicken, then serve big bowls!
Dreamy Leftovers or Meal Prep
This Beef Stew is just like a Classic Chili, it gets even better with a little time!! It makes incredible leftovers for lunch. Or you can prep this on the weekend and eat it all week. It will last in the fridge for up to 5 days.
Serving Menu
How I like to eat this stew is with a tall ice cold glass of milk and a pile of saltine crackers!
To make it more meal-like you can add a cheese and cracker plate, a side salad, and some warm crusty bread. Although you can definitely serve it on it’s own, it is SO filling!
Recipe Tips To Remember
- Cut the veggies into nice large chunks so they hold up in the pressure cooker.
- Trim the stew meat of large pieces of fat.
- If you can’t find stew meat you can cut a chuck roast into 1-1.5 inch pieces.
- Don’t skimp on the beef base or the Worcestershire – they both add a ton of flavor!
- Fill up the pot!!! If you like more veggies, add as many add you like, just don’t go past the “fill-line” in your Instant Pot.
- Don’t add the peas until the end, the hot stew will warm them through perfectly.
- Mix the cornstarch with cool water right before adding it to the stew. Also make sure the stew is simmering before adding the slurry.
More Beef Stew Recipes
We LOVE beef stew at Mom’s Dinner… like super LOVE! There are a few other beef stew recipes to try after you make this one:
- Beef and Barley Stew – one of the most popular recipes on Mom’s Dinner, and so easy to make.
- 5 Hour Beef Stew – this is like a slow cooker recipe, but made in the oven. It is a popular Midwest recipe.
- Red Wine Beef Stew -hellooooo wine lovers – this recipe uses an entire bottle of red wine!
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Instant Pot Beef Stew Recipe
Ingredients
- 2 lbs. russet potatoes - peeled and cubed
- 1.5 lbs. stew meat - trimmed of fat pieces
- 1 lb. carrots - cubed
- 1.5 cups celery - cubed
- 1 large yellow onion - cubed
- 3 cloves garlic - minced
- 3 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon beef base
- 1 tablespoon sugar
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 32 oz beef broth
- 8 oz tomato sauce
- 1 cup frozen peas
- 2 tablespoon cornstarch
- 2 tablespoon COOL Water
Instructions
- Add the ingredients, in order, through the tomato sauce (leaving the peas, water and cornstarch for later). Give it a light stir.Mom's Tip: cut the potatoes, carrots, celery and onions into large 1.5 inch chunks so they stand up to the pressure cooking, cut them all into similar sizes.2 lbs. russet potatoes, 1 lb. carrots, 1.5 cups celery, 1 large yellow onion, 1.5 lbs. stew meat, 3 cloves garlic, 1 tablespoon tomato paste, 3 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 32 oz beef broth, 8 oz tomato sauce, 1 tablespoon sugar
- Set the IP to cook on high pressure, normal heat for 25 minutes.
- Do a 10 min natural release
- Release the rest of the pressure.
- Turn on sauté mode. Pour in the peas.1 cup frozen peas
- In a separate bowl stir together the cornstarch and cool water. Drizzle into the simmering stew. It should start to thicken pretty quickly, about 2 minutes. Turn sauté mode off. (will thicken more as it cools)2 tablespoon cornstarch, 2 tablespoon COOL Water
- Let thicken and cool for about another 5 minutes, and then serve.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
Recipe Tips and Notes:
- Cut the veggies into nice large chunks so they hold up in the pressure cooker.
- Trim the stew meat of large pieces of fat
- If you can’t find stew meat you can cut a chuck roast into 1-1.5 inch pieces.
- Don’t skimp on the beef base or the Worcestershire – they both add a ton of flavor!
- Fill up the pot!!! If you like more veggies, add as many add you like, just don’t go past the “fill-line” in your Instant Pot.
- Don’t add the peas until the end, the hot stew will warm them through perfectly.
- Mix the cornstarch with cool water right before adding it to the stew. Also make sure the stew is simmering before adding the slurry.
Marcia Yaussi says
I would love to try this recipe, but do not have an instant pot. I do enjoy using my crock pot. How should I cook this recipe in a crock pot? I do love your recipes. Thanks
Susie Weinrich says
I think it should work similarly if you cook it on high for 4-5 hours or low for 6-7 hours in the slow cooker – however I have not tested.