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Instant Pot Beef Stew


Enjoy hearty and comforting beef stew made from fall-apart-tender beef and chunky veggies in a thick and savory broth. Prep is SO easy in your Instant Pot or slow cooker!

There’s just nothing quite like hearty beef stew! All those slow-cooked flavors and ultra-tender textures of meat and veggies are just about the coziest thing you can put in a bowl.

Usually, beef stew is more of a weekend affair. It takes time to tenderize all the goodies on the stove. But with this delicious Instant Pot or Crockpot version, you can have have amazing stew with minimal prep (and half the time compared to stovetop stew, if you’re using the IP!) So beef stew can go on your weeknight menu. Yes!!

How to Make Beef Stew in Your Instant Pot

The magic of the Instant Pot is that it creates SUPER tender meat and veggies, in a fraction of the time it takes to cook on your stove-top (or anywhere else, really!) And when you make this stew in the Instant Pot, you can do all your cooking in one place. Here’s how to do it:

  1. First, brown your meat in the Instant Pot, using the Saute button.
  2. Next, add your onions and garlic, and let those aromatics sizzle for a couple of minutes to develop their flavor. Then add the beef broth, Worcestershire sauce, tomato paste, and herbs, and lock the lid. Set your IP to cook on high pressure for 20 minutes.
  3. When the timer beeps, let your IP rest for ten minutes while you chop your carrots and potatoes. Then release the remaining pressure, remove the lid, and stir in the veggies.
  4. Now lock the lid and cook under pressure for five more minutes. This is all the time your veggies need to get good and tender!
  5. When the timer beeps again, flip the valve, open the lid safely, and add a small amount of corn starch and water to the pot. Stir it up and voila! Your stew will thicken magically.
  6. Then just stir in your frozen peas until heated through, and you’re ready to eat!

How to Make Beef Stew in Your Slow Cooker

The slow cooker version of this stew is just as delicious! It may even be a little bit more straightforward in the prep department (you don’t have to pop in midway to add the veggies.) The trade-off is, it takes many hours more for the stew to be ready. And you’ll need to use one extra pan to brown your meat. Choose the method that works best for you! Here’s how to make this delicious, savory beef stew in your slow cooker:

  1. Use a large skillet to brown your meat on the stovetop, then transfer it to your slow cooker.
  2. Add all the remaining ingredients, except the corn starch and frozen peas. Put the lid on the slow cooker, and cook on low for 8 hours, or on high for 5 hours.
  3. Open the lid and stir in the corn starch and water slurry until the stew thickens.
  4. Add the peas and stir until they’re heated through. Serve and enjoy!

Storing Leftover Beef Stew

Leftovers taste great the next day! Store in the fridge and reheat in a saucepan on your stove. Leftovers will keep well for about four days in the fridge.

You may also freeze this stew, but you might find that the potatoes change their texture a bit and are a little less desirable reheated from frozen.

Try More Hearty Instant Pot / Slow Cooker Recipes!

Veggie-Powered Slow Cooker Beef Chili
All-in-One Instant Pot Chicken and Brown Rice
Slow Cooker or Instant Pot Chicken Tortilla Soup

Instant Pot Beef Stew

A hearty, veggie-packed beef stew that cooks in less than 1 hour in your Instant Pot
4.02 from 69 votes
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: instant pot beef stew
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 322kcal


  • 1 tablespoon olive oil
  • 1 pound chuck roast cut into 1 inch cubes
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 6 medium carrots peeled and cut into 1 1/2" inch pieces
  • 3 small Russet potatoes peeled and quartered
  • 3/4 cup frozen peas
  • salt and pepper to taste
  • 2 teaspoons corn starch + 1 tablespoon cold water (optional)
  • 1 medium sweet potato optional



  • Push the "Saute" button on your Instant Pot, and add the olive oil. Season the beef with salt and pepper. When the pot is hot, add half the beef cubes to the Instant Pot and sear for 5-7 minutes until caramelized and brown on the bottom. Remove and set aside. Repeat with oil and the rest of the beef cubes. Remove and set aside with already browned beef.
  • Add the chopped onion and garlic to the pot, and saute until they begin to soften and turn brown. (It'll happen in just 2-3 minutes because your pot is already so hot!)
  • Add the beef broth, Worcestershire sauce, thyme, and tomato paste. Stir briefly to combine, then cancel the "Saute" mode on your Instant Pot.
  • Add the caramelized beef back to the pot, then carrots, potatoes, and sweet potatoes. Make sure that you cut the veggies in large pieces, otherwise they will breakdown too much and turn mushy. If you choose to add the sweet potato will breakdown regardless and is meant to add thickness and flavor to the stew base.
  • Put the lid on and set the valve to seal. Push the "Manual" or "High Pressure" button on your Instant Pot, and set the timer for 25 minutes.
  • When the timer beeps, let the pot depressurize naturally for about ten minutes. After 10 minutes, flip the valve to release the remaining pressure, then open the lid carefully. Add the frozen peas.
  • If you want a thicker stew, make a cornstarch slurry by whisking cornstarch and water together. Stir into the stew, and press 'saute' and let it simmer for a few minutes to thicken. Season with salt and pepper to taste. Serve warm with crusty bread or rolls. Enjoy!


  • Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer meat to a slow cooker.
  • Peel and chop the carrots, potatoes and sweet potatoes into 3/4-inch thick pieces, and add them to the slow cooker along with the garlic, onion, tomato paste, Worcestershire sauce, beef broth, and thyme.
  • Cover and set the Crockpot to Low, and cook for 8 hours, or high for 5 hours. Meat should be fork tender.
  • In a small bowl, mix the corn starch with 1 tablespoon of cold water to make a slurry. Pour it into the hot stew and stir until thickened.
  • Stir in frozen peas until heated through. Serve and enjoy!
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Calories: 322kcal | Carbohydrates: 36g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 544mg | Potassium: 1146mg | Fiber: 6g | Sugar: 8g | Vitamin A: 15773IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 4mg

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


I have been searching for the right beef stew recipe for the crockpot. Thanks for sharing this :}. I have also been getting some wonderful tips and recipes from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence, which has offered me ways to make healthy dishes from the ingredients that I already have in my kitchen. I highly recommend this one :}. http://www.hollyclegg.com

I just made this and wow! It is delicious! Unfortunately I had to use my stove instead of my crockpot because when I went to pour everything in, it didn’t fit. I have a three year old and a three month only baby and time is hard to come by so I had to skip browning the beef and it still came out superb.

I’m not sure exactly why but this blog is loading incredibly slow for me.

Is anyone else having this issue or is it a problem on my end?
I’ll check back later on and see if the problem still exists.

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Here is the original recipe:

1 1/2 pounds beef stew meat (cut into 1 inch cubes)
1/4 cup all-purpose flour
1/2 teaspoon ground black pepper
1 clove garlic (minced)
2 bay leaves
1 teaspoon worcestershire sauce
1 beef stew seasoning packet
1 can diced tomatoes (with juice)
2 cups beef broth (2 cups water + 2 tsp beef bouillon paste or cubes)
2 medium onions (chopped)
3 medium potatoes (diced)
4 carrots (sliced)
4 stalks celery (chopped)

Place meat in a large plastic bag. Measure flour and pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, celery, garlic, and onion. Add tomatoes.
In a bowl, stir together 2 cups of boiling water, 2 tsp of bouillon paste, and 1 tsp Worcestershire sauce; pour into the slow cooker.
Cover and set the crockpot to Low, and cook for 8 hours, or high for 5 hours. Meat should be fork tender when done.

5 stars
This is delicious and easy! I think next time I might add some mushrooms. I doubled the corn starch and water thickening.