Instant Pot Beef Stew Recipe (Fork-Tender Chuck in 35 Minutes at Pressure)

This instant pot beef stew recipe gives you fork-tender chuck, soft potatoes and sweet carrots in a rich, glossy gravy, with only 35 minutes under pressure. You brown the beef on the Sauté setting, scrape the pot clean with a little wine or broth so the BURN warning never shows up, and let the pressure do the work a Dutch oven needs two and a half hours for.

Below you’ll find the ingredients, a step-by-step method that keeps the vegetables from turning to mush, a pressure time chart by cube size, three ways to thicken, how to convert your favorite slow cooker or stovetop stew, and storage tips. The printable recipe card is at the bottom.

Why You’ll Love This Instant Pot Beef Stew

A classic stew is a weekend project. A pressure cooker beef stew turns it into a weeknight dinner without giving up the deep, slow-simmered flavor. Here’s what makes this version worth making:

• Real browning, one pot. The Sauté function sears the beef in the same insert it cooks in, so every browned bit ends up in the gravy.
• No BURN warning. A careful deglaze and the right liquid order keep the bottom of the pot clean.
• Vegetables that hold their shape. The beef cooks first; the potatoes and carrots get a short second cook, so they’re tender, not dissolved.
• Gravy you control. You thicken at the end, when you can see how much liquid you have.

If you prefer an all-day, hands-off pot, our crockpot beef stew is the slow version of the same idea. This one is for the evenings when dinner needs to happen in about an hour and a half from start to finish.

Ingredients for This Instant Pot Beef Stew Recipe

These amounts serve 6 and fit comfortably in a 6-quart Instant Pot. Everything comes from the meat counter, produce aisle and pantry.

For the beef

• Boneless chuck roast, 2½ lb (1.1 kg), trimmed of large fat pockets and cut into 1½-inch (4 cm) cubes.
• Diamond Crystal kosher salt, 1½ teaspoons (or ¾ teaspoon table salt), and black pepper, ½ teaspoon.
• Neutral oil, 2 tablespoons (canola, vegetable or avocado).

For the stew base

• Yellow onion, 1 large, chopped.
• Garlic, 3 cloves, minced.
• Tomato paste, 2 tablespoons.
• Dry red wine, ½ cup (120 ml), or more beef broth.
• Low-sodium beef broth, 2 cups (480 ml).
• Worcestershire sauce, 1 tablespoon.
• Dried thyme, 1 teaspoon, and 2 bay leaves.

For the vegetables and finish

• Yukon Gold potatoes, 1½ lb (680 g), cut into 1½-inch chunks.
• Carrots, 4 medium (about 10 oz / 280 g), cut into 1-inch pieces.
• Celery, 2 ribs, cut into 1-inch pieces.
• Cornstarch, 3 tablespoons, stirred into 3 tablespoons cold water.
• Frozen peas, 1 cup (140 g), optional.
• Fresh parsley, chopped, to serve.

Why chuck? It’s marbled with fat and connective tissue that melt into gelatin under pressure, which gives you silky meat and a gravy with body. Leaner cuts such as round stay dry and stringy no matter how long they cook. Buy a whole roast and cube it yourself; pre-cut “stew meat” mixes cuts that cook at different speeds.

Equipment You Need

You don’t need anything special beyond the pot itself.

• A 6-quart Instant Pot or other electric pressure cooker. For an 8-quart pot, add ½ cup more broth so it reaches pressure reliably.
• A flat-edged wooden spoon or spatula to scrape the bottom when you deglaze. This is the most important tool for avoiding the BURN warning.
• Tongs for turning the beef while it sears.
• A large plate or sheet pan to hold the browned beef.
• A small bowl for the cornstarch slurry.
• An instant-read thermometer for reheated leftovers.

How to Make Instant Pot Beef Stew (Step by Step)

Plan on about 20 minutes of prep and 1 hour 15 minutes of cooking, including the time the pot takes to come up to pressure and release. Only 35 minutes of that is high pressure for the beef.

1. Season and sear the beef

1. Pat the beef cubes very dry with paper towels and toss them with the salt and pepper. Dry meat browns; wet meat steams.
2. Select Sauté and set it to More or High. Add 1 tablespoon oil and wait until the display reads “Hot.”
3. Sear half the beef in a single layer, 3 to 4 minutes, turning once, until two sides are deeply browned. Move it to a plate and repeat with the remaining oil and beef.

Don’t crowd the pot. Too much beef at once releases water and leaves gray meat instead of a brown crust. Two batches take 4 extra minutes and add real flavor.

2. Build the base and deglaze

1. Lower the Sauté setting to Normal. Add the onion and cook 3 to 4 minutes, scraping as the onion releases moisture.
2. Stir in the garlic and tomato paste and cook 1 minute, until the paste darkens.
3. Pour in the wine (or ½ cup broth) and scrape every inch of the bottom with your flat spoon until no brown film remains. Let it bubble 1 minute.
4. Add the broth, Worcestershire, thyme and bay leaves, then return the beef and any juices. Press the beef down so it’s mostly submerged.

3. Pressure cook the beef

1. Press Cancel, lock the lid and turn the valve to Sealing.
2. Cook on High Pressure for 35 minutes for 1½-inch chuck cubes. The pot will take 10 to 15 minutes to come up to pressure before the countdown starts.
3. Let the pressure release naturally for 15 minutes, then turn the valve to Venting to release the rest.

Natural release matters. A quick release right after cooking makes the liquid boil inside the meat, squeezing out juice and leaving the beef firmer.

4. Cook the vegetables

1. Open the lid away from you. Add the potatoes, carrots and celery and stir them into the liquid.
2. Lock the lid, set to Sealing and cook on High Pressure for 4 minutes, then quick release.

Prefer one cook with no second round? See the “cooked together” row in the time chart below.

5. Thicken and finish

1. Remove the bay leaves. Select Sauté on Normal and bring the stew to a simmer.
2. Stir the cornstarch slurry, pour it in, and simmer 1 to 2 minutes, stirring gently, until glossy and thickened.
3. Stir in the frozen peas and press Cancel; they’ll heat through in 2 minutes. Taste, adjust the salt and sprinkle with parsley.

About doneness: the USDA safe minimum for whole beef cuts is 145°F (63°C), per the FoodSafety.gov temperature chart. Stew meat goes far past that, to around 200°F (93°C) inside, because that’s where the collagen in chuck melts and the beef turns tender. Judge doneness with a fork, not a thermometer.

Instant Pot Beef Stew Pressure Time Chart

Time depends on the cut and the size of the pieces, not the total weight. These times are for chuck on High Pressure in a 6-quart pot, followed by a 15-minute natural release.

Vegetables: separate or cooked together

If the beef still resists a fork, it needs more time, not less. Lock the lid and add another 5 to 8 minutes at High Pressure with a natural release.

How to Thicken Pressure Cooker Beef Stew

A sealed pot loses almost no liquid, so a pressure cooker beef stew always comes out thinner than one simmered on the stove. That’s normal. Thicken it at the end, never before pressure cooking: flour or cornstarch in the pot before sealing settles to the bottom, scorches and triggers the BURN warning.

Add a slurry a little at a time if you like a looser stew. It keeps thickening slightly as it cools, and a lot more once it’s chilled overnight.

Converting Slow Cooker and Stovetop Beef Stew

You can turn almost any beef stew into an Instant Pot recipe. The rules are the same whether it started in a crockpot or a Dutch oven.

• Time: 8 hours on LOW or 4 to 5 hours on HIGH in a slow cooker, or 2 to 2½ hours of stovetop simmering, all become 35 minutes at High Pressure for 1½-inch chuck.
• Liquid: reduce it. Pressure cookers barely evaporate, so use about two-thirds of the stovetop liquid, but never less than 1½ cups (360 ml) of thin liquid in a 6-quart pot.
• Thickener: skip flour dredging or flour stirred in before cooking. Thicken at the end instead.
• Dairy and tomato: add cream or sour cream after cooking. Put tomato paste or canned tomatoes on top of the liquid, not stirred into the bottom.
• Vegetables: move potatoes and carrots to the 4-minute second cook.

For example, our beef stew stove top recipe uses 4 cups of broth over about 2 hours; as a beef stew Instant Pot version, use 2½ cups and the times above. The basic beef stew recipe on the stove top and the McCormick beef stew recipe convert the same way.

Tips for the Best Instant Pot Beef Stew Recipe

Most problems with a beef stew Instant Pot dinner come down to the bottom of the pot or the size of the beef. These fixes cover both.

How to avoid the BURN warning

• Deglaze completely. Any brown film left after searing can scorch under pressure. Scrape until the bottom feels smooth.
• Thin liquid on the bottom. Broth and wine go in first; tomato paste is cooked briefly, then covered with liquid.
• No thickener before sealing. Flour, cornstarch and cream-of soups all settle and burn.
• Enough liquid. Keep at least 1½ cups (360 ml) of thin liquid in a 6-quart pot.

If the BURN message does appear, press Cancel, release the pressure, open the lid and scrape the bottom. Add ¼ cup broth, stir, and restart the remaining time.

Troubleshooting

One more tip: season again at the end. Potatoes absorb salt, so this instant pot beef stew recipe usually needs another pinch after the vegetables cook.

Easy Variations and Substitutions

The method stays the same for each of these; only the ingredients change.

• Mushroom beef stew: brown 8 oz (225 g) sliced cremini after the beef, before the onion.
• Guinness stew: replace the wine and 1 cup of broth with 1½ cups (360 ml) stout.
• Smoky paprika: add 2 teaspoons smoked paprika with the tomato paste.
• Gluten-free: cornstarch already works; use a gluten-free Worcestershire.

Want beef in gravy without vegetables in the pot? Our beef tips and gravy has Instant Pot timings too. Cooking a whole roast for Sunday instead? Try this chuck roast in the oven.

What to Serve With Instant Pot Beef Stew

With potatoes already in the pot, this is a full meal. A few sides make it better:

• Crusty bread or warm biscuits for the gravy.
• A crisp green salad with a sharp vinaigrette to balance the richness.
• Buttered egg noodles or rice if you’re stretching the stew to feed more people.
• Cornbread for a Southern-style supper.
• Roasted green beans or broccoli for something green.

Planning a week of cozy bowls? Follow the stew with this creamy chicken gnocchi soup, and browse more ideas in our beef recipes.

How to Store, Freeze and Reheat

Beef stew is one of the best make-ahead dinners: the flavor deepens overnight, and chilling it lets you lift any fat off the top.

• Refrigerate within 2 hours of cooking, in shallow airtight containers, for 3 to 4 days.
• Freeze for up to 3 months, leaving ½ inch of headspace. Potatoes turn slightly grainy after freezing; for the best texture, freeze the beef and gravy and add fresh potatoes when reheating.
• Thaw overnight in the refrigerator.
• Stovetop: reheat covered over medium-low heat with a splash of broth, stirring, until it reaches 165°F (74°C).
• Microwave: cover loosely and heat in 1-minute bursts, stirring between, until steaming and 165°F throughout.
• Instant Pot: add ½ cup water to the insert, then the stew, and use Sauté on Normal, stirring often so the bottom doesn’t scorch.

The gravy sets thick in the fridge because of the gelatin from the chuck. That’s a good sign; it loosens as it warms. These storage times follow the FoodSafety.gov cold food storage chart.

Instant Pot Beef Stew FAQs

How long do you cook beef stew in an Instant Pot?

For 1½-inch chuck cubes, cook 35 minutes at High Pressure with a 15-minute natural release, then add the vegetables for 4 more minutes. Smaller ¾- to 1-inch cubes need 20 to 25 minutes.

Can you put raw beef in the Instant Pot for stew?

Yes. Searing isn’t required for safety; the beef cooks well past 145°F either way. Browning adds a lot of flavor, though, so it’s worth the 8 minutes.

Why is my Instant Pot beef stew meat tough?

It usually needs more time, or the cut is too lean. Chuck firms up before it softens. Lock the lid and cook another 5 to 8 minutes at High Pressure with a natural release.

Should I use natural or quick release for beef stew?

Use a 15-minute natural release for the beef so it stays juicy. Quick release is fine for the short vegetable cook.

Can I make beef stew in the Instant Pot with frozen beef?

Yes, if the cubes are separated or in a thin block. You can’t sear them, so cook 45 to 50 minutes at High Pressure with a 15-minute natural release.

Instant Pot Beef Stew Recipe Card

Calories are an estimate per serving (⅙ of the recipe, with peas, without bread or sides) based on USDA FoodData Central values for raw beef chuck, vegetable oil, onion, tomato paste, red wine, beef broth, potatoes, carrots, celery, cornstarch and green peas.

Chef Emma

Instant Pot Beef Stew

Chuck seared on the Sauté setting, deglazed with red wine, pressure cooked 35 minutes, then finished with potatoes, carrots and celery and thickened into a glossy gravy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 545

Ingredients Equipment Method Notes

Ingredients

  

Beef

• 2 1/2 lb boneless chuck roast 1.1 kg, trimmed and cut into 1 1/2-inch cubes
• 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
• 1/2 tsp black pepper
• 2 tbsp neutral oil

Stew base

• 1 large yellow onion chopped
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 1/2 cup dry red wine 120 ml, or more beef broth
• 2 cups low-sodium beef broth 480 ml
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves

Vegetables and finish

• 1 1/2 lb Yukon Gold potatoes 680 g, cut into 1 1/2-inch chunks
• 4 medium carrots about 280 g, cut into 1-inch pieces
• 2 ribs celery cut into 1-inch pieces
• 3 tbsp cornstarch mixed with 3 tbsp cold water
• 1 cup frozen peas 140 g, optional
• fresh parsley chopped, to serve

Equipment

• 6-quart Instant Pot or electric pressure cooker
• Flat-edged wooden spoon
• Tongs

Method

 

1. Pat the beef very dry and toss with the salt and pepper.
2. Select Sauté on More/High and heat 1 tbsp oil until Hot. Sear half the beef 3 to 4 minutes, turning once, until deeply browned. Move to a plate and repeat with the remaining oil and beef.
3. Set Sauté to Normal. Cook the onion 3 to 4 minutes, then stir in the garlic and tomato paste for 1 minute.
4. Pour in the wine and scrape the bottom completely clean of browned bits. Let it bubble 1 minute.
5. Add the broth, Worcestershire, thyme and bay leaves. Return the beef and juices and press it down into the liquid.
6. Press Cancel, lock the lid, set the valve to Sealing and cook on High Pressure 35 minutes. Let the pressure release naturally 15 minutes, then vent the rest.
7. Add the potatoes, carrots and celery. Lock the lid and cook on High Pressure 4 minutes, then quick release.
8. Remove the bay leaves. Select Sauté, bring to a simmer, stir in the cornstarch slurry and simmer 1 to 2 minutes until thickened.
9. Stir in the peas, press Cancel and let them warm 2 minutes. Season to taste and sprinkle with parsley.

Notes

Cube size sets the time: 3/4- to 1-inch cubes need 20 to 25 minutes, 2-inch cubes 40 to 45 minutes. To cook everything together, cut potatoes and carrots to 2 inches and cook 30 minutes with a 15-minute natural release (vegetables will be very soft). Never add flour or cornstarch before pressure cooking, or the pot may show BURN. Beef is safe at 145°F but needs to cook far past that to turn tender. Refrigerate leftovers within 2 hours for 3 to 4 days and reheat to 165°F. Calories are an estimate per serving, with peas and without bread or sides, from USDA FoodData Central values.