Dump-and-Start Instant Pot Beef Stew

Hearty, easy Instant Pot Beef Stew is classic comfort food. Made in one pot in under an hour, it uses simple pantry ingredients and requires minimal cleanup—perfect for busy weeknights or a potluck contribution.

This recipe is essentially a “dump-and-start” stew: affordable ingredients, straightforward steps, and a rich, satisfying result. It’s ideal for lunches, dinners, and meal prep.

For more pressure-cooker stews, try variations with other meats like lamb or venison, and adjust seasonings to your taste.

Why Make This Recipe

• It’s easy — Only about ten common ingredients and roughly 35 minutes total time.
• It feeds a crowd — Makes about eight servings, with leftovers for later.
• Gluten free — Naturally free of wheat when made with gluten-free broth and thickeners.

Ingredient Notes

• Beef — Choose a marbled chuck roast and cut into about 2-inch cubes, or use pre-cut stew meat.
• Potatoes — Yukon Gold, red potatoes, or russets all work. Peeling is optional.
• Carrots — Slice into thick rounds so they hold up during cooking.
• Celery — Thin half-moons are ideal.
• Beef broth — Unsalted broth lets you control seasoning. Warming the broth before adding helps the pot reach pressure more quickly.
• Tomato puree — Passata or canned tomato puree adds body and flavor. Tomato sauce can be used instead.
• Honey — Adds a touch of sweetness; maple syrup is an optional substitute.
• Italian seasoning, salt and pepper — Adjust quantities to taste.

How To Make Instant Pot Beef Stew

Below is a concise method; full ingredient amounts and a complete recipe card follow.

1. Add all ingredients to the Instant Pot insert and stir to combine.
2. Secure the lid and set the valve to sealing.
3. Select the stew setting (or manual high pressure) and cook according to the recipe time.
4. Allow a natural pressure release for about 10–15 minutes, then open and adjust seasonings before serving.

Or you can brown the meat first…

1. Heat olive oil in the Instant Pot using the Sauté function. Brown the beef in batches, then remove and set aside.
2. Deglaze the pot with a splash of broth, scraping up any browned bits to prevent a burn notice.
3. Add the browned beef back into the pot with the remaining ingredients, seal, and cook on the stew setting.
4. Natural pressure release for 10–15 minutes, then quick-release remaining pressure if needed. Serve hot.

Browning adds extra depth of flavor and is worth the few additional minutes if you have the time.

Internal Temperature

Beef should reach a safe internal temperature. For whole cuts, the USDA recommends a minimum of 145°F (62°C) plus rest. Pressure-cooked stew meat will be tender and fully cooked after the recommended cook time.

Pro Tips

• Use tougher cuts such as chuck, brisket, or stew meat; pressure cooking transforms them into tender, flavorful pieces.
• Buy pre-cubed beef or have your butcher cut it to save prep time.
• Cut vegetables into larger chunks so they keep their shape.
• Deglaze the pot after browning to avoid a burn warning; a wooden spoon helps protect the pot’s surface.
• Let the pressure release naturally when the recipe calls for it to preserve meat texture.
• Choose good-quality broth—homemade if possible—for the best flavor.
• To thicken the stew, mix a few tablespoons of flour or cornstarch with cold water and stir it in, then use the Sauté function to bring to a boil until thickened.
• Serve with mashed potatoes or crusty bread and garnish with fresh parsley.

Delicious Variations

• Change the broth — Substitute chicken or vegetable broth if preferred.
• Add root vegetables — Rutabaga, parsnips, or turnips make great additions.
• Vary the meat — Try venison or lamb for a different flavor profile.
• Boost the flavor — Add tomato paste, Worcestershire, soy sauce, garlic, thyme, or a splash of red wine.
• Add frozen peas — Stir in peas right before serving and let them steam briefly under the lid.

Prep And Storage

Like many stews, this one often tastes even better the next day as flavors meld.

• Prep ahead — Chop vegetables up to 24 hours in advance and refrigerate.
• Store — Keep leftovers in an airtight container in the fridge for 4–5 days.
• Freeze — Cool completely, place in freezer bags or containers, remove excess air, label, and freeze up to 3 months.
• Reheat — Thaw overnight in the fridge before reheating on the stove or in the microwave.

FAQs

Similar Recipes

• Instant Pot Lamb Stew
• Instant Pot Venison Stew
• Instant Pot Potato Soup
• Slow Cooker Venison and Bean Stew
• Campfire Stew
• Instant Pot Brown Rice
• Brunswick Stew

Serving with

• Easy yeast rolls for dipping
• Green beans with bacon
• Smothered cabbage
• Colcannon or mashed potatoes

Recommended Tools

• Electric pressure cooker / Instant Pot
• Sharp chef’s knife and sturdy cutting board
• Measuring cups and spoons
• Wooden spoon for deglazing

Weight Watchers Points

This recipe is roughly 10 SmartPoints per serving on the Blue Plan (estimate).

Thank you for reading. Try variations, adjust seasonings to your palate, and enjoy a warm bowl of beef stew made with your Instant Pot.

Get The Instant Pot Beef Stew recipe: