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Instant Pot Beef Stew

Instant Pot Beef Stew is a simple, hearty dish that's full of cozy flavors. Tender beef, potatoes and carrots are tossed in a savory gravy that's ready in less than an hour. This easy meal will quickly become a dinner time favorite all year long!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: beef recipe, beef stew, instant pot recipe
Servings: 6
Calories: 303kcal



  • 1 tablespoon olive oil
  • 1½-2 pounds beef stew meat OR beef chuck roast , cut into chunks
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 cups beef broth
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 small white onion , roughly cut into small chunks
  • 4 medium carrots , peeled and cut into 1-inch chunks
  • 1 pound baby potatoes , halved
  • 1 bay leaf

To thicken gravy:

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water


  • Set Instant Pot to 'saute' setting. Once pot is hot, add olive oil. Add beef, followed by salt, pepper, Italian seasoning, garlic powder, thyme, and rosemary. Stir beef mixture around to coat with seasonings and then let brown for several minutes on all sides. Press the 'cancel' button once beef is browned.
  • Add beef broth to beef and scrape the bottom of the pot with a spoon to get the browned bits unstuck from the bottom of pot.
  • Add tomato paste, Worcestershire sauce, onions, carrots, and potatoes. Stir well. Top with bay leaf.
  • Cover, place into lock position and make sure the valve is in the 'sealing' position. Press the 'meat/stew' button and make sure timer is set for 35 minutes. If your pressure cooker does not have that button, press the 'manual' button and set the timer for 35 minutes on high pressure. **Remember that it will take the IP about 15 minutes to come to pressure and then will count down from 35 minutes**
  • When the timer goes off, let the pot do a natural release for 5 minutes. Then, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam. Remove lid and discard bay leaf.
  • To thicken gravy, mix cornstarch and water in a small bowl. Whisk into stew, press the 'saute' function and let simmer for 2-3 minutes, or until slightly thicken, stirring gently. Press the 'cancel' button and let stew sit for several minutes to cool and thicken.


See my tips and tricks for making this Instant Pot Beef Stew above the recipe box.


Serving: 1g | Calories: 303kcal | Carbohydrates: 27g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1051mg | Potassium: 1076mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6930IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 4mg