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–+ servings
A bowl of beef stew with peas, carrots, and potatoes.
4.9 from 17 votes

Instant Pot Beef Stew

This Instant Pot beef stew is incredibly easy to make, takes only 20 minutes of active cooking (then leave everything else to the Instant Pot!), and most importantly, it tastes AMAZING, just like classic beef stew! It's going to be the only way you'll ever want to make beef stew ever again! Plus, it's gluten free and a great one-pot weekday meal you throw together with plenty of leftovers for later. Enjoy this bowl of comfort by itself or with a piece of focaccia to soak it all up!
Prep Time15 minutes
Cook Time50 minutes
Pressure Release Time15 minutes
Total Time1 hour 20 minutes
Yield: 6 servings

Ingredients
 

  • 2 pounds chuck roast cut into 1½ to 2 inch chunks *see notes
  • 1 large yellow onion cut into 1 inch pieces
  • 3 stalks celery cut into 1 inch pieces
  • 3 large carrots peeled and cut at a diagonal into 1 inch pieces
  • 2 tablespoons garlic minced (about 4-5 cloves per 2 TBSP)
  • 2 tablespoons tomato paste
  • 1½ pounds baby gold potato washed and cut in half
  • 6 ounces mushrooms cut in half or quartered depending on the size
  • 3 cups unsalted beef stock
  • 3 dry bay leaves
  • 3 teaspoons kosher salt or to taste
  • ½ teaspoons cracked black pepper or to taste
  • 3½ tablespoons cornstarch (mix every 3½ tablespoon of cornstarch with 3 tablespoon of water to make a slurry)
  • 1 cup frozen peas (optional)
  • Parsley finely chopped (optional for garnish)
  • Oil as needed for cooking (any neutral oil)

Instructions

  • With the lid of the Instant Pot off, select the "Saute" option. Add enough oil into the pot to lightly coat the bottom, about 1 tablespoon. Once the pot is hot, sear the chuck roast pieces on each side until brown, about a minute per side. Do this in batches and add more oil when needed. Do not crowd the pot. Remove the beef and set aside.
  • Keeping the Instant Pot on "Saute", add the onion, celery, and carrots. Saute for a few minutes until the onion starts to look translucent. Add the garlic and saute until fragrant, about 30 seconds. Lastly, add the tomato paste and saute until it's evenly combined with all the vegetables.
    *At this point if needed, add a small amount of the beef stock or water to the pot and scrape the bottom of the pot to prevent burning.*
  • Add chuck roast back into the pot along with the baby gold potatoes, mushrooms, beef stock, salt, pepper and baby leaves. Give everything a good stir to combine.
    *With everything added, it should be right at the max line or just slightly pass it.*
  • Place the lid on the Instant Pot, lock it, and make sure the pressure release knob is on "Sealing". Select the "Pressure Cook" function and cook the beef stew on high for 30 minutes. After 30 minutes, allow it to natural release for 15 minutes, then manual release the remaining steam by turning the pressure release knob to "Venting". Once all of the pressure is released, unlock and open the lid.
  • With the Instant Pot lid off, stir in the peas and select the "Saute" button on the Instant pot. Wait for the stew to come to a simmer.
  • Meanwhile, mix together the cornstarch and water to make a cornstarch slurry. Once the beef stew starts to bubble, stir the stew while drizzling in the slurry. Give the entire stew a good stir and let it come to a simmer. Simmer for a few seconds until slightly thickened, stirring occasionally.
  • Portion the beef stew into serving bowls, garnish with parsley if desired, and enjoy while hot!

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
  • Chuck roast - Depending on the chuck roast, some may have more fat than others. We recommend trimming off some fat if needed so that the beef stew doesn't become too oil, but don't trim off all of the fat! Having some fat makes the beef stew more flavorful. Alternative, you can skip trimming the fat and simply skim off excess fat from the top of the beef stew before adding cornstarch slurry.

Nutrition

Serving: 1serving | Calories: 447.8kcal | Carbohydrates: 36.9g | Protein: 36g | Fat: 18.1g | Saturated Fat: 7.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104.3mg | Sodium: 1825.9mg | Potassium: 1464.4mg | Fiber: 6.3g | Sugar: 6.5g | Vitamin A: 6393.7IU | Vitamin C: 39.2mg | Calcium: 87.3mg | Iron: 5.2mg
Keywords: easy recipe, Instant Pot recipe
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