Instant Pot Beef Stew (With Slow Cooker Option)

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This Instant Pot Beef Stew gives you everything you love about the classic: fork-tender beef, hearty potatoes and carrots, and a rich, savory gravy. The difference is it’s ready in about an hour instead of all day. It’s the kind of cozy, stick-to-your-ribs supper that makes a chilly weeknight feel a whole lot better.

Tomato paste, garlic, and a pinch of thyme give the broth that deep, slow-simmered flavor, and a handful of English peas stirred in at the end adds a pop of color and sweetness. (They’re totally optional, but I think they just feel right.)

If you’re firmly in the “set it and forget it” camp, don’t worry. I’ve included slow cooker directions, too. Same comforting stew, just a different pace. You’ll also find answers to common questions below, like how to freeze leftovers and what to serve on the side.

American Beef Stew Ingredients

For this classic dish, you need the following ingredients:

• Beef stew meat or chuck roast, cut into 1-inch cubes
• Olive oil for browning the beef
• Onion and garlic for a savory base of flavor
• Carrots: I like baby carrots to cut out some prep work, but regular carrots work too. Just cut them into 1 to 2-inch pieces.
• Potatoes: Yukon Gold, red, new, or fingerling potatoes all hold their shape well.
• Tomato paste adds a rich, deep flavor and color to the broth.
• Beef broth
• Salt, pepper, and dried thyme or rosemary (the herbs are optional)
• Frozen English peas: No need to thaw them before stirring them in.
• Cornstarch and water: These make a slurry that thickens the broth into a rich gravy that coats the stew.

Instructions

1. Set the Instant Pot to Sauté. Add olive oil and brown the beef on all sides, working in batches if needed so it actually browns and doesn’t steam.

1. Add the chopped onion and garlic. Sauté for 2 minutes, until fragrant and softened.

1. Press Cancel. Stir in the tomato paste, coating the meat and aromatics.
2. Pour in about ½ cup of the broth and scrape up any browned bits from the bottom of the pot before adding the carrots, potatoes, beef broth, salt, pepper, and herbs if using.
3. Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.

1. Let the pressure release naturally for 10 minutes, then carefully quick-release the rest. Stir in the frozen peas.
2. Combine ¼ cup cornstarch with 1 cup water or broth, whisking until smooth.

1. Stir in the frozen peas. Press Sauté, add the cornstarch slurry, and simmer for 2–3 minutes until thickened.

If hearty, comforting meals like this Beef Stew are your kind of cooking, you’ll find plenty more cozy dishes waiting for you at Southern Kissed. Try my Crockpot Potato Soup for another set-it-and-forget-it dinner, or make a batch of Ham and Beans for something simple, filling, and budget-friendly. And if you enjoy one-pot meals that practically take care of themselves, don’t miss my Crockpot Rice Pudding – it’s the perfect sweet ending to a cold-weather supper.

Lynda – Southern Kissed

Beef Stew

5 from 1 vote

This Instant Pot Beef Stew delivers fork-tender beef, hearty potatoes, and carrots in a rich, savory broth—without the all-day wait. Built with simple ingredients and finished in under an hour, it’s a cozy, one-pot dinner that tastes like it simmered all afternoon.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Additional Time 20 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Dishes

Cuisine: American

Calories: 328

Ingredients Method Nutrition Video Notes

Ingredients

  

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• 1½ pounds beef stew meat chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 3 medium carrots peeled and sliced
• 2 medium potatoes peeled and cubed
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or rosemary optional
• 1 cup frozen English peas
• ¼ cup cornstarch
• 1 cup water

Method

 

1. Set the Instant Pot to Sauté. Add olive oil and brown the beef on all sides, working in batches if needed so it actually browns and doesn’t steam.
2. Add the chopped onion and garlic. Sauté for 2 minutes, until fragrant and softened.
3. Press Cancel. Stir in the tomato paste, coating the meat and aromatics.
4. Pour in about ½ cup of the broth and scrape up any browned bits from the bottom of the pot before adding the carrots, potatoes, beef broth, salt, pepper, and herbs if using.
5. Secure the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
6. Let the pressure release naturally for 10 minutes, then carefully quick release the rest.
7. Combine ¼ cup cornstarch with 1 cup water or broth, whisking until smooth.
8. Stir in the frozen peas. Press Sauté, add the cornstarch slurry, and simmer for 2–3 minutes until thickened and peas have cooked.

Nutrition

Serving: 1Calories: 328kcalCarbohydrates: 27gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 969mgPotassium: 982mgFiber: 4gSugar: 4gVitamin A: 5363IUVitamin C: 18mgCalcium: 63mgIron: 4mg

Video

Notes

Crockpot Directions

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown it on all sides, 4 to 6 minutes, working in batches if needed.
2. Add the onion and garlic and cook for 2 minutes, until softened. Stir in the tomato paste, then pour in 1 cup of the beef broth, scraping up the browned bits from the bottom of the skillet.
3. Layer the potatoes and carrots in a 4 to 6-quart slow cooker. Add the beef mixture, the remaining 2 cups of broth, and the herbs, if using.
4. Cover and cook on low for 8 to 10 hours.
5. Whisk ¼ cup cornstarch with 1 cup water until smooth. Stir it into the stew along with the peas. Cover and cook on high for 10 to 15 minutes, until thickened.

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How To Make Beef Stew In a Crockpot

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and brown it on all sides, 4 to 6 minutes, working in batches if needed.
2. Add the onion and garlic and cook for 2 minutes, until softened. Stir in the tomato paste, then pour in 1 cup of the beef broth, scraping up the browned bits from the bottom of the skillet.
3. Layer the potatoes and carrots in a 4 to 6-quart slow cooker. Add the beef mixture, the remaining 2 cups of broth, and the herbs, if using.
4. Cover and cook on low for 8 to 10 hours.
5. Whisk ¼ cup cornstarch with 1 cup water until smooth. Stir it into the stew along with the peas. Cover and cook on high for 10 to 15 minutes, until thickened.

Last Bite

If you make this Instant Pot Beef Stew, leave a star rating (it helps other cooks find the recipe) and let me know in the comments how it turned out, or share your favorite cold-weather comfort meal. I love hearing what’s simmering in your kitchen!