• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • All Recipes
  • Dinner

Veronika's Kitchen logo

menu icon
go to homepage
  • About
  • All Recipes
  • Dinner
  • Dessert
  • Contact Us
search icon
Homepage link
  • About
  • All Recipes
  • Dinner
  • Dessert
  • Contact Us
×

Home » Course » Dinner » Instant Pot Beef Stew Recipe

Published: Sep 12, 2020 · Modified: Nov 2, 2021 by Veronika's Kitchen * This post may contain affiliate links

Instant Pot Beef Stew Recipe

Jump to Recipe Jump to Video Print Recipe

Make the best Beef Stew in your Instant Pot with tender beef tips, carrots, potatoes, and green peas. It will become your favorite one pot comfort meal that you can make in one hour!

Beed Stew with a spoon on a white bowl.

If you love delicious comforting meals, like Beef Stew, but don’t want to cook it for hours on the stove, you should try making it in a Pressure Cooker. You will have the same flavorful stew with tender beef tips but you can make it in just one hour!

Pressure cooking is a wonderful technique to make meals faster than what you would typically cook on the stove. Check out my post for Instant Pot Recipes for Beginner for more recipe ideas, like Instant Pot Lamb Shanks, Instant Pot Bolognese, Instant Pot Pot Roast, Instant Pot Boneless Short Ribs, Instant Pot BBQ Chicken, Instant Pot BBQ Ribs Recipe. The cooking time is reduced while also keeping the meat tender and flavorful.

This Beef Stew is a great example of how you can make a delicious comforting meal in a shorter amount of time! It’s similar to my Dutch Oven Beef Stew and Easy Chicken Stew Recipe but takes less effort to make. Also, I love to serve it with my Easy Dinner Rolls or Sandwich Bread Recipe.

Why you will love it

  • Easy to make. All you need to do is just chop the veggies and sear the meat. A pressure cooker will do the rest of the job.
  • Quick. You can make this recipe in one hour, comparing to 3 hours cooking in a Dutch Oven.
  • Delicious. You will have the same flavors as you would when slowly cooking this stew. Plus, the meat comes out beautifully tender and just melts in your mouth!
Ingredients for Instant Pot Beef Stew.

How to make Beef Stew in Instant Pot

First, we need to prepare the meat. If your beef tips are too big, cut them in 1×1 inch cubes. Season with salt and pepper and mix well. (Photos 1-4)

Process photos of how to make beef stew.

Now we can brown the meat, which will bring the most flavor to the dish. To do so, press the “Sauté” button and add 1-2 tablespoons olive oil.

When it’s hot, add half of the meat and brown of all sides for a few minutes. It’s important to keep some space in between of the meat and not to overcrowd. (Photos 5-6)

NOTE: The reason we need to brown the meat in batches, is because if you overcrowd the pan/pot, the meat will start releasing its juices and will boil instead of browning. When you keep some space in-between, they will get a beautiful crust that will give the most flavor.

NOTE: Also, when you brown the meat, try not to stir it too often. Just put the pieces in a single layer, leaving space in between, and don’t touch them for a couple of minutes until they are browned, then flip and sear on the other side.

When the beef tips are browned, transfer them to a plate and set aside.

Process photos of how to make beef stew.

Add the chopped onions and cook them for 5-8 minutes, until they are soft and translucent. Add minced garlic and stir for about 30 seconds. Then add tomato paste and stir for another minutes. (Photos 7-12)

Process photos of how to make beef stew.

Now we can turn the “Saute” function off and add the rest of the ingredients (seared beef tips with the juices, chopped potatoes, carrots, beef broth, and bay leaves). (Photos 13-17)

Process photos of how to make beef stew.

Close the lid and make sure that the venting knob is set to “Seal”. Cook on manual high pressure for 35 minutes. When done, naturally release the pressure for 10 minutes, then do a quick pressure release.

Press the “Sauté” button again and bring it to boil. Add frozen peas and cook for a few minutes. (Photos 19-20)

Gradually add cornstarch slurry (mixed water and cornstarch) until you get the desired thickness of the broth. (Photos 21-22)

Process photos of how to make beef stew.

Tips for best results

  • Make sure you sear the meet before adding other ingredients to ensure the most flavor.
  • Because we cook the meat for quite a long time, you want to cut your veggies (potatoes and carrots) into larger pieces, so they don’t get too soft while cooking.

Frequently Asked Questions

What kind of beef to use?

I usually buy already pre-cut beef tips at my local store. You also can purchase a whole piece of boneless chuck roast and cut it into 1×1-inch pieces.

What kind of potatoes to use?

I prefer to use Russet potatoes, as they keep their shape better. Yukon gold is another good option. Also, I prefer not to peel the potatoes so they don’t get mushy.

Can I freeze it?

Beef stew is perfect for meal prep and freezes very well. After it’s cooled off, put it in an air-tight container or a zip-lock bag and freeze it for up to 3 months. To thaw, just put it in the fridge overnight, then reheat in a pot or a sauce pan.

Beed Stew with a spoon on a white bowl.
Beed Stew with a spoon on a white bowl.
Print Recipe
4.91 from 11 votes

Instant Pot Beef Stew Recipe

Make the best Beef Stew in your Instant Pot with tender beef tips, carrots, potatoes, and green peas. It will become your favorite one pot comfort meal that you can make in one hour!
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 898kcal
Author: Veronika’s Kitchen

Ingredients

  • 2 pounds beef tips cut in 1×1-inch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 4 large Russet potatoes diced
  • 2 large carrots diced
  • 3 bay leaves
  • 4 cups beef broth
  • 1 cup frozen peas
  • 2 tablespoons cornstarch

Instructions

  • First, we need to prepare the meat. If your beef tips are too big, cut them in 1×1-inch cubes. Season with salt and pepper and mix well.
  • Press the “Sauté” button and add 1-2 tablespoons olive oil.
  • When the oil is hot, add half of the beef tips and brown on all sides for a few minutes. It’s important to keep some space in between of the meat and not to overcrowd.
  • NOTE: The reason we need to brown the meat in batches, is because if you overcrowd the pan/pot, the meat will start releasing its juices and will boil instead of browning. When you keep some space in-between, they will get a beautiful crust that will give the most flavor.
  • NOTE: Also, when you brown the meat, try not to stir it too often. Just put the pieces in a single layer, leaving space in between, and don’t touch them for a couple of minutes until they are browned, then flip and sear on the other side.
  • When the beef tips are browned, transfer them to a plate and set aside.
  • Add the chopped onions and cook them for 5-8 minutes, until they are soft and translucent. Add minced garlic and stir for about 30 seconds.Then add tomato paste and stir for another minutes.
  • Now we can turn the “Saute” function off and add the rest of the ingredients (seared beef tips with the juices, chopped potatoes, carrots, beef broth, and bay leaves.
  • Close the lid and make sure that the venting knob is set to“Seal”. Cook on manual high pressure for 35 minutes. When done, naturally release the pressure for 10 minutes, then do a quick pressure release.
  • Press the “Sauté” button again and bring it to boil. Add frozen peas and cook for a few minutes.
  • Gradually add cornstarch slurry (mixed water and cornstarch) until you get the desired thickness of the broth.

Video

Notes

  • Make sure you sear the meet before adding other ingredients to ensure the most flavor.
  • Because we cook the meat for quite a long time, you want to cut your veggies (potatoes and carrots) into larger pieces, so they don’t get too soft while cooking.
What kind of beef to use? I usually buy already pre-cut beef tips at my local store. You also can purchase a whole piece of boneless chuck roast and cut it into 1×1-inch pieces.
What kind of potatoes to use? I prefer to use Russet potatoes, as they keep their shape better. Yukon gold is another good option. Also, I prefer not to peel the potatoes so they don’t get mushy.
Can I freeze it? Beef stew is perfect for meal prep and freezes very well. After it’s cooled off, put it in an air-tight container or a zip-lock bag and freeze it for up to 3 months. To thaw, just put it in the fridge overnight, then reheat in a pot or a sauce pan.

Nutrition

Calories: 898kcal | Carbohydrates: 55g | Protein: 49g | Fat: 53g | Saturated Fat: 19g | Cholesterol: 161mg | Sodium: 1403mg | Potassium: 1906mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5434IU | Vitamin C: 32mg | Calcium: 112mg | Iron: 7mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

More Dinner Recipes

  • Bone-in Skin-on chicken thighs with seared lemon slices on a plate.
    Oven Baked Lemon Pepper Chicken Thighs
  • Baked diced chicken breast, sweet potatoes, broccoli, zucchini, bell pepper, and cherry tomatoes on a baking sheet topped with grated Parmesan cheese and herbs.
    Sheet Pan Chicken and Veggies
  • Cherry tomato sauce with basil in a large pan.
    15 Minute Cherry Tomato Pasta Sauce
  • Chicken drumsticks with potatoes in a baking dish.
    Oven Baked Chicken Legs with Potatoes

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Andrew Nelson says

    December 13, 2021 at 8:27 pm

    I have a bag of mini mixed potatoes. Would those work well with the recipe if I cut them in half or left them whole? Or should I just stick with rustic potatoes?

    Reply
    • Veronika's Kitchen says

      December 17, 2021 at 11:51 am

      Hi Andrew! It’s hard for me to say in you need to cut your mini potatoes or not, because I cannot see their size. Also, different varieties have different cooking time. Russet potatoes are hearty and are perfect for the Instant Pot. Golden and red potatoes might come out a bit mushy, so I would suggest you to use Russet potatoes.

      Reply
  2. Jessica says

    December 08, 2021 at 1:18 pm

    5 stars
    Was delicious! I’m not a fan of peas so I did frozen corn instead and added a few dashes of Worcestershire. Thank you for the recipe!

    Reply
    • Veronika's Kitchen says

      December 13, 2021 at 9:24 am

      Thank you, Jessica! I also love adding Worcestershire sauce, it adds a nice tough to the dish 😉

      Reply
  3. Erika says

    October 07, 2021 at 3:21 pm

    Can I use “beef stew meat” instead of beef tips? Or will it be too tough, thanks

    Reply
    • Veronika's Kitchen says

      October 12, 2021 at 2:59 pm

      Hi Erika! Yes, you can use beef tips. If you are concerned they will be tough, you can just cut them in smaller pieces, so they cook faster.

      Reply
  4. Marilyn Katzenmaier says

    January 17, 2021 at 9:01 pm

    What size Instant Pot is this recipe for? I couldn’t fit everything into my 3-qt. My potatoes and carrots were mushy after 35 minutes. Meat was tender, good flavor.

    Reply
    • Veronika's Kitchen says

      January 21, 2021 at 9:41 am

      Hi Marilyn, The Instant Pot I use is a classic 6 Qt. 3 Qt will be too small for this recipe. The vegetables should come out soft but not mushy. Try to cut them in bugger chunks next time. Hope that helps.

      Reply
  5. Maureen Bruno says

    December 08, 2020 at 2:09 pm

    5 stars
    Outstanding! Easy to follow. The only thing I did was add little mini potatoes since that’s all I had.Was great the in Laws and family loved it thank you.

    Reply
    • Veronika's Kitchen says

      December 12, 2020 at 10:49 am

      Thank you, Maureen! I’m go happy you and your family loved it!

      Reply
  6. Zahe says

    December 04, 2020 at 8:25 am

    I’m just wondering, if we add the potatoes and beef together and cook for 35 mins, won’t the potatoes be extremely soft (mashed). Normally if I make a recipe with potatoes, after about 15 mins it gets soft so I’m thinking that 35 mins will be too much cooking time?

    Reply
    • Veronika's Kitchen says

      December 04, 2020 at 8:44 pm

      Hi Zahe! The potatoes will be soft, but I wouldn’t say mushy. I cut them in quite large pieces, so they don’t overcook.

      Reply
  7. Brianna Hewitt says

    September 22, 2020 at 4:36 pm

    5 stars
    One recipe says 35 minutes then as you scroll down it says 20. Can someone clarify? I did 35 minutes to be on safe side but its still in instant pot

    Reply
    • Veronika's Kitchen says

      September 22, 2020 at 4:53 pm

      Hi Brianna! Thank you for letting me know! Yes, it should be 35 minutes! I just fixed the mistake. Hope you enjoyed the recipe!

      Reply
      • lauren says

        November 13, 2020 at 1:54 pm

        can i prepare the beef in advance (earlier in the day?)

        Reply
  8. Veronika Sykorova says

    September 22, 2020 at 12:22 am

    Looks so good! The soup season is finally here and I’m so excited! Love fall 🙂

    Reply
  9. Jo says

    September 21, 2020 at 6:27 am

    5 stars
    Can there be anyone who doesn’t love stew. This beef stew looks so perfect. A big bowl of hearty stew and crusty bread is all I need right now. So delicious!

    Reply
  10. Elaine says

    September 20, 2020 at 6:40 pm

    5 stars
    It is the perfect recipe for an Instant Pot. The instructions are as easy as cooking in a pressure cooker, and the result is absolutely amazing!

    Reply
  11. Moop Brown says

    September 20, 2020 at 5:42 pm

    5 stars
    I love the use of the instant pot for this tasty looking recipe!

    Reply
  12. Kushigalu says

    September 18, 2020 at 9:55 pm

    5 stars
    Love the combination of Ingredients in this stew recipe. So flavorful. I will try this version on my IP.

    Reply
  13. Marisa F. Stewart says

    September 18, 2020 at 5:18 pm

    5 stars
    This is one of the reasons that I wish I had an Instant Pot. This recipe sounds so good I’ve already called my daughter and asked to borrow hers. I told her I’d share the beef stew. My mouth is watering looking at your photos .

    Reply
  14. Leslie says

    September 18, 2020 at 2:28 pm

    5 stars
    I finally just got an instant pot! I’m so excited to try this beef stew recipe!

    Reply
  15. Bernice Hill says

    September 15, 2020 at 2:05 am

    5 stars
    If there’s any recipe that is made better and quicker in an instant pot it has to be beef stew. It’s one of our favourites when the weather turns cool.

    Reply
    • Mariela says

      April 05, 2021 at 11:51 pm

      4 stars
      This was great! Thank you for the recipe, it was super easy and tasty! Will make again

      Reply

Primary Sidebar

Follow me on:

Welcome to Veronika’s Kitchen!

Hi, I'm Veronika! I'm so happy to see you on my blog and share my favorite meals with you! My main goal is to share delicious classic recipes using simple ingredients. Read More…

Categories

Featured at:

list of brand logos

Most Popular

  • Stew with beef tips, potatoes, carrots, and peas in a bowl.
    Dutch Oven Beef Stew
  • Chicken and rice with broccoli and melted cheese in a white casserole.
    Cheesy Broccoli Chicken and Rice Casserole
  • A slice of Tiramisu on a grey plate.
    Classic Tiramisu Recipe
  • Sliced banana bread on a white table.
    One Bowl Banana Bread

Instant Pot Recipes

  • Mashed potatoes, topped with butter and chopped parsley in a bowl.
    Instant Pot Mashed Potatoes Recipe
  • A collage of four Instant Pot recipes with text in the middle.
    Instant Pot Recipes for Beginners
  • Bolognese sauce over pasta in a grey bowl.
    Easy Instant Pot Bolognese Sauce
  • Lamb shank with gravy, vegetables, amd mashed potatoes in a grey bowl.
    Instant Pot Lamb Shanks

Dinner Recipes

  • Sauteed broccoli, carrots, snow peas, and red bell pepper in teriyaki sauce over white rice in a bowl.
    Vegetables Teriyaki Stir Fry
  • Soup with onions, carrots, potatoes, peas, and pasta in a bowl.
    Vegetable Noodle Soup
  • Carrot and lentil soup, topped with Parmesan cheese and parsley, in a bowl with a spoon.
    Carrot and Lentil Soup
  • Pasta with chicken, spinach, with blush sauce, topped with melted cheese and parsley, in a baking dish.
    Tomato Chicken Pasta Bake

Dessert Recipes

  • Sour Cream Cookies, topped with sugar icing and sprinkles on a plate.
    Sour Cream Cookies
  • Chocolate bundt cake, topped with chocolate ganache.
    Chocolate Overload Cake
  • Cookies topped with M&Ms and chocolate chips on a wire rack.
    Monster Cookies
  • Apple Pie Cinnamon Roll in a baking dish.
    Apple Pie Cinnamon Rolls with Cream Cheese Frosting

Footer

↑ back to top

About

  • Privacy Policy
  • About
  • Contact

Newsletter

  • Sign Up! for emails and updates

Copyright © 2023 Veronika's Kitchen on the Cookd Pro Theme