Instant Pot Beef Stew

Instant Pot Beef RecipesInstant PotSoups & Stews

By Kristen Chidsey

4.86 from 41 votes

Updated Oct 30, 2025

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With tender chunks of beef, perfectly cooked vegetables, and a rich, savory broth, this Instant Pot Beef Stew delivers all the comfort of a classic stew in record time.

Warm, hearty, and deeply flavorful, this stew is everything you crave on a chilly night. The Instant Pot does all the heavy lifting, turning tough beef into fork-tender perfection in just over an hour. No Instant Pot? Try my Crockpot Beef Stew instead.

Bowl of instant pot beef stew made with red wine, potatoes, and carrots.

Kristen's Keys for Instant Pot Beef Stew (Start Here!)

My recipe for Instant Pot Pot Roast has been a fan-favorite for years now. The beef is insanely tender, the potatoes and carrots are perfectly cooked, and the flavor is UNMATCHED. I took that same flavor profile and turned it into the coziest of beef stews. To achieve that same incredible flavor, pay attention to a few key points.

  • Start by searing the beef and onion. Searing locks in flavor, adds a caramelized crust, and gives your stew that irresistible depth. It's worth the extra 10 minutes.
  • Horseradish is a game-changer. You won't taste it directly, but it adds a subtle bite and helps tenderize the beef. Think of it as the ingredient that makes people ask, What's your secret?
  • Red wine is optional, but encouraged. It deepens the flavor and balances the richness. If you don't care to cook with wine, an equal amount of beef stock works beautifully.
  • Add the crushed tomatoes last. This helps prevent the dreaded Instant Pot burn notice.
  • Plan time for a natural pressure release. Allow at least 15 minutes for natural pressure release after pressure cooking to ensure the meat stays tender.

5-Star Reader Review

The best and easiest stew recipe. I had bought a bunch of tough beef, tried a few recipes and it was tough, yours was perfect and saved the meat and it was tender !! Thank you it was well written and a keeper! -Diane⭐⭐⭐⭐⭐

Notes on Ingredients & Substitutions

While you will find the full list of ingredients in the recipe card, I have a few helpful tips to help you select the right building blocks Instant Pot Beef Stew. 

Ingredients for beef stew labeled on counter.
  • Beef: Use chuck roast for the best texture, as it becomes buttery soft under pressure. Pre-cut stew meat works too, as does brisket.
  • Red Wine (optional): Go with a dry red wine like cabernet, merlot, or malbec. Use something you would actually drink, not cooking wine, which will give an artificial aftertaste instead of a rich finish.
  • Horseradish: Use prepared horseradish (horseradish, vinegar, and salt), not creamy horseradish sauce. You'll find it refrigerated near the deli or sauerkraut.
  • Vegetables: I keep it simple with onions, potatoes, and carrots. Feel free to add celery (with onions) or peas (when thickening). For potatoes, I recommend Yukon gold potatoes as they hold up beautifully, but red or russet potatoes also work.
  • Cornstarch: Used at the end to thicken the stew. Arrowroot powder is a suitable substitute.

How to Make Instant Pot Beef Stew

This step-by-step process will walk you through the process so that anyone can achieve success. Whether you are just learning how to use an Instant Pot or a seasoned pro. 😉

Step One: Sear the Beef and Onions

Using the sauté function, heat a bit of oil in your Instant Pot. Add the seasoned beef and onions, and cook until the beef is browned and the onions are lightly golden.

👉🏻Don't overcrowd the pot. Work in batches if needed for that perfect caramelization.

Seared stew meat in inner pot of instant pot along with sauteed onion.

Step Two: Deglaze Inner Pot

With the Instant Pot still on the sauté function, pour in red wine (or beef broth) and scrape the bottom with a wooden spoon to lift all those flavorful browned bits. Let it simmer for a minute or two to reduce.

👉🏻Don't skip this step! This not only boosts flavor, but it also prevents a burn notice.

Seared stew meat in inner pot with red wine added.

Step Three: Layer Ingredients

Add the broth, potatoes, carrots, seasonings, Worcestershire, and horseradish. Stir gently, then pour crushed tomatoes on top without mixing.

👉🏻Seriously, don't stir! The tomatoes will slowly sink into the stew as it pressure cooks, but to stir them into the other ingredients may result in a burn notice--especially in finicky models.

Ingredients for instant pot beef stew inside inner pot before pressure cooking stew.

Step Four: Pressure Cook

Secure the lid, set the valve to sealing, and cook on HIGH pressure for 30 minutes. Once finished, let the pressure release naturally for 15 minutes before manually venting any remaining steam.

👉🏻What is a natural pressure release? That simply means to leave the Instant Pot alone. Once the cooking time has elapsed, the Instant Pot will default to holding the food warm and begin to count upwards. Once the screen reads L0:15, you will know 15 minutes has passed--longer is fine!😉

Instant Pot with beef stew prepared in it.

Step Five: Thicken (Optional)

If you love a thick, glossy stew, you won't want to skip this step. Turn the pot back to sauté. In a small bowl, whisk 2 tablespoons of cornstarch with 3 tablespoons of water until smooth. Stir it into the stew and cook for about 5 minutes, until thickened to your liking.

👉🏻For an ultra-luxurious finish, stir in a tablespoon of butter before serving.

Ladle scooping out beef stew from instant pot.

What to Serve with Instant Pot Beef Stew

This stew is hearty enough to stand alone, but if you're like me, you'll want something to soak up that broth and maybe a fresh salad.

Storage Instructions

  • Refrigerate: Once cooled slightly, store leftover Instant Pot Beef Stew in an airtight container in the refrigerator for up to 4 days.
  • Freeze: While you can opt to freeze leftover beef stew in a freezer-safe container for up to 3 months, keep in mind that the texture of the potatoes does not hold up well to freezing, and they will become mushy and slightly grainy when defrosted.
  • Reheat: Defrost in the refrigerator overnight if needed. Reheat the stew in individual heat-safe bowls covered with a damp paper towel in 60-second intervals in the microwave, until warmed through.

More Favorite Instant Pot Comfort Food

Looking for more cozy Instant Pot recipes? Don't miss my recipes for Instant Pot Beef Bourguignon, Instant Pot Potato Corn Chowder and Instant Pot Chicken and Dumplings or another favorite below:

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4.86 from 41 votes

Instant Pot Beef Stew

By: Kristen Chidsey
Servings: 8
Prep: 10 minutes
Cook: 30 minutes
Pressure Time: 30 minutes
Total: 1 hour 10 minutes
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Bowl of instant pot beef stew topped with parsley.
With tender chunks of beef, perfectly cooked vegetables, and a rich, savory broth, this Instant Pot Beef Stew delivers all the comfort of a classic stew in record time.

Video

Ingredients 

  • 2 teaspoons extra virgin olive oil
  • 1 pound beef stew meat, cut into 1-inch chunks
  • kosher salt and pepper, to taste
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • ½ cup dry red wine, or additional beef stock
  • 3 cups low-sodium beef stock, *see note
  • 3 cups baby potatoes, or potatoes cut into 1-inch cubes
  • 2 cups carrots, cut into 1-inch chunks
  • 1 dried bay leaf
  • 1 teaspoon dried thyme leaves, or 2 fresh sprigs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared horseradish
  • 8 ounces crushed tomatoes
  • 2 tablespoons cornstarch, see note
  • 3 tablespoons water
US Customary - Metric

Instructions 

  • Turn the Instant Pot to sauté function, add 2 teaspoons extra virgin olive oil, and let heat for 30-60 seconds. While the oil is heating, season the beef meat on all sides liberally with salt and pepper. 
  • Add the seasoned beef and the minced onion to the Instant Pot and sauté until the beef is browned on all sides and the onion has begun to soften, stirring often, about 3-5 minutes. Once the meat is almost fully browned, add in the garlic and sauté for 30-60 seconds to just lightly toast the garlic.
    Seared stew meat in inner pot of instant pot along with sauteed onion.
  • Add ½ cup dry red wine (or additional beef broth) to the inner pot and scrape up any browned bits off the bottom of the inner pot. Allow the alcohol to cook off for 1-2 minutes, then turn the sauté function off by hitting cancel.
    Seared stew meat in inner pot with red wine added.
  • Add 3 cups low-sodium beef stock, potatoes, carrots, 1 dried bay leaf, 1 teaspoon dried thyme leaves, 1 tablespoon Worcestershire sauce , 1 tablespoon prepared horseradish, and a generous pinch of salt. Stir to incorporate the ingredients and then top with 8 ounces crushed tomatoes. DO NOT STIR!
    Ingredients for instant pot beef stew inside inner pot before pressure cooking stew.
  • Place lid on instant pot and be sure vent knob is closed to seal in pressure. To set the cooking time, hit the pressure cook or manual button and adjust the cooking time using the +/- buttons to 30 minutes on high pressure.
  • Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes. Once pressure has been released, open the pressure cooker and remove bay leaf and thyme sprigs.
    Instant Pot with beef stew prepared in it.
  • To thicken the stew, hit cancel on the pressure cooker (to turn off the keep warm function) and turn back to sauté. Whisk together 2 tablespoons cornstarch with 3 tablespoons water and then whisk into beef stew once bubbling. Allow to bubble and thicken to desired consistency, whisking constantly.
    Whisk whisking in cornstarch slurry into stew inside inner pot of instant pot.
  • Taste and season with salt if needed. Hit cancel to turn off the instant pot and serve as desired.
    Ladle scooping out beef stew from instant pot.

Equipment

Notes

Beef: You can purchase pre-cut stew meat from your grocer, or cut up a chuck roast, brisket or beef shank into 1-inch cubes. If your CUBED beef is frozen , skip searing the meat and pressure cook for 35 minutes on high pressure.
Beef Broth/Stock Note: For a thicker stew, use 3 cups of beef broth or stock. For a thinner beef stew, use 4 cups of beef broth/stock.
Red Wine: A dry red wine such as merlot, malbec, or cabernet is best. Feel free to use additional beef broth in place of wine.
Horseradish: Be sure to use prepared horseradish, not horseradish sauce. (The ingredients are just grated horseradish, salt, and sometimes vinegar.) It can found in the refrigerated section of your grocery store.
Potatoes: Use whole bite-sized new potatoes, quartered red or new potatoes, or 2 inches cubed, peeled russet potatoes. Keep in mind russet potatoes have a high starch content so they will not hold their shape as well as gold or red potatoes. 
Crushed Tomatoes: In place of crushed tomatoes, you can use tomato sauce. 
Gluten-Free: Use gluten-free Worcestershire Sauce, and be sure your beef broth is gluten-free.
Storage: Store leftovers in the refrigerator in an airtight container or up to 4 days. You can opt to freeze the stew in a freezer-safe container for up to 3 months, but the texture of the potatoes may be altered after freezing. 
 

Nutrition

Calories: 256kcalCarbohydrates: 19gProtein: 17gFat: 5gSaturated Fat: 1gCholesterol: 35mgSodium: 353mgPotassium: 869mgFiber: 2gSugar: 4gVitamin A: 5410IUVitamin C: 17.2mgCalcium: 54mgIron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @amindfullmom or tag #amindfullmom!

This post was originally published in 2019 but was updated in 2025.

About Kristen Chidsey

Kristen is a wife, busy mom of two, and creator of A Mind "Full" Mom. From breakfast to dinner to dessert, it is her passion to share tried-and-true recipes that are big on flavor, made with easy-to-find ingredients, and family-approved!

Read More About Me

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75 Comments

  1. Kristen, help me, my husband don’t want any carrots or potatoes, do I need to change the cooking time?

    Reply

  2. 5 stars
    It’s almost a sin how good your recipes make me look. And easier than gassing up the car to go to the diner, for sure. Tomato sauce works great if you don’t have the crushed tomatoes on hand. I just added another 1/2 Tbsp cornstarch to the slurry to make up for the more liquid consistency. As with any stew, the key is to pay attention to the cut size of the meat and veggies so you don’t end up with a bowl of mush.

    Reply

  4. Hi there! I was just reading the comments and kept noticing comments about tomato paste. Has the recipe changed recently? I’m not seeing any in the ingredients. Thanks!

    Reply

    1. Hi Winter! This recipe has not changed. There is no tomato paste in this recipe, but some commenters shared they added to the recipe with success.

      Reply

      1. I intend to make this very soon. I however am confused on when to add the veggies like carrots and potatoes. Your recipe says to cook at the same time with your stew meat. In another section you say never to cook together as they come out mushy and to add after meat is cooked. Can you explain how to do this ? Thanks!

      2. Hi Luisa! Sorry for any confusion. For this recipe, I recommend cooking the vegetables with the meat. I don't have any issues with the vegetables turning to mush, as they do with pot roast.