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Beed Stew with a spoon on a white bowl.
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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


  • 2 pounds beef tips cut in 1x1-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


  • First, we need to prepare the meat. If your beef tips are too big, cut them in 1x1-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.



  • 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 1x1-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.


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