Instant Pot Beef Stew (With Slow Cooker Option

Sharing is caring!

This Instant Pot Beef Stew delivers everything you want from a classic comfort meal—tender beef, hearty vegetables, and a rich, savory broth—in a fraction of the time. What used to take all day in a Crockpot now comes together in under an hour, making it perfect for busy weeknights and lazy weekends when you still want something cozy simmering on the stove… without actually waiting all day.

That said, if you’re firmly in the “set it and forget it” camp, don’t worry—I’ve included slow-cooker directions, too. Same ingredients. Same comforting results. Different pace.

Beef stew has been warming kitchens for centuries, and while there are countless variations around the world, this version sticks close to the American classic: beef, potatoes, carrots, tomatoes, and yes—English peas, because they add color, sweetness, and just feel right. Of course, they are totally optional.

American Beef Stew Ingredients

For this classic dish, you need the following ingredients:

• Beef stew meat cut into 1-inch cubes
• Olive oil for sauteing the meat
• Salt and pepper for seasoning
• Potatoes – either new potatoes, red, fingerling, or yellow will work
• Carrots – I like to use baby carrots to cut out some prep work, but you can use regular carrots. Just cut carrots, baby or regular size, into 1 – 2″ pieces.
• Petite diced fire-roasted tomatoes
• Onion – this aromatic veggie adds a layer of flavor.
• Cornstarch – this will be used along with vegetable broth to create a slurry that turns into a creamy sauce that envelope the stew.
• Vegetable broth 
• English peas – I like to use frozen peas in this recipe. There’s no need to thaw them before tossing them in the pot.

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. Add carrots, potatoes, beef broth, salt, pepper, and herbs if using. Give everything a good stir. 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. 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 2 votes

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

  

1x2x3x?

• 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. Add carrots, potatoes, beef broth, salt, pepper, and herbs if using. Give everything a good stir.
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. 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. Place enough olive oil in a large skillet to lightly coat. Heat over medium-high heat until hot. Add beef and sprinkle with salt and pepper to season; cook for 4 to 6 minutes, stirring occasionally, until browned on all sides.
2. In a 4 to 6-quart slow cooker, layer potatoes and carrots. Add browned beef and top with tomatoes.
3. Combine ¼ cup cornstarch with 1 cup vegetable broth, whisking until smooth. Add it to the beef drippings in the skillet over medium heat, whisking until it begins to thicken. Add an additional cup of broth and continue to whisk until well blended. Pour gravy over tomatoes and beef in the slow cooker.
4. Cover; cook on low setting for 8 to 10 hours.
5. Before serving, blend ¼ cup of cornstarch with 1 cup of water or broth. Stir the mixture and English peas into the stew. Cook on HIGH, covered, 10 minutes or until thickened.

Tried this recipe?

Let us know how it was!

How To Make Beef Stew In a Crockpot

1. Place enough olive oil in a large skillet to lightly coat. Heat over medium-high heat until hot. Add beef and sprinkle with salt and pepper to season; cook for 4 to 6 minutes, stirring occasionally, until browned on all sides.
2. In a 4 to 6-quart slow cooker, layer potatoes and carrots. Add browned beef and top with tomatoes.
3. Combine ¼ cup cornstarch with 1 cup vegetable broth, whisking until smooth. Add it to the beef drippings in the skillet over medium heat, whisking until it begins to thicken. Add an additional cup of broth and continue to whisk until well blended. Pour gravy over tomatoes and beef in the slow cooker.
4. Cover; cook on low setting for 8 to 10 hours.
5. Before serving, blend ¼ cup of cornstarch with 1 cup of water or broth. Stir the mixture and English peas into the stew. Cook on HIGH, covered, 10 minutes or until thickened.

Last Bite

If you make this Hearty Beef Stew, leave a comment below and let me know how it turned out – or share your favorite cold-weather comfort meal. I love hearing what’s simmering in your kitchen!