35-Minute Instant Pot Beef Stew: Unbelievably Tender & Flavorful

There’s something magical about a bowl of beef stew on a chilly evening—it’s warm, comforting, and feels like a hug in a bowl. But let’s be honest, who has hours to babysit a pot on the stove? That’s where my Instant Pot Beef Stew comes in. This recipe has saved me on countless busy nights when I craved something hearty but didn’t want to spend all evening cooking. The Instant Pot works its magic, turning tough beef chuck into tender, melt-in-your-mouth bites in just 35 minutes. Trust me, the rich flavors of caramelized beef, sweet carrots, and savory broth will make this your go-to comfort food recipe. It’s easy, it’s fast, and it’s absolutely delicious.

Why You’ll Love This Instant Pot Beef Stew

• Quick and easy: Ready in under an hour—perfect for busy weeknights or last-minute dinners.
• Rich, hearty flavor: The beef becomes melt-in-your-mouth tender, and the broth is packed with savory goodness.
• Minimal cleanup: One pot does it all, so you’re not left with a mountain of dishes.
• Comfort food at its best: Warm, filling, and perfect for cozy nights in.

Ingredients for Instant Pot Beef Stew

Gathering the right ingredients is half the battle when making a killer beef stew. I’ve made this enough times to know exactly what works—and what doesn’t. Here’s everything you’ll need, divided so you can grab them in one trip through the grocery store (or your pantry). Trust me, fresh herbs and good-quality beef make all the difference here.

For the Beef & Base

• 2 lbs beef chuck, cut into 1-inch cubes (go for well-marbled—it melts into tenderness!)
• 2 tbsp olive oil (or avocado oil if you’re feeling fancy)
• 1 large yellow onion, chopped (none of that pre-diced stuff—fresh is best!)
• 3 garlic cloves, minced (or 1 tbsp from the jar if you’re in a pinch—I won’t judge)

Veggies & Broth

• 4 carrots, sliced into thick coins (peeled if you like, but I often skip it for extra rustic charm)
• 3 Yukon Gold potatoes, cubed (they hold their shape better than russets)
• 4 cups beef broth (low-sodium so you can control the salt)
• 1 tbsp tomato paste (that little tube in your fridge? Perfect.)

Herbs & Seasonings

• 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
• 1 tsp rosemary, finely chopped (fresh is ideal, but dried works in a hurry)
• 1 bay leaf (don’t skip it—it adds that subtle depth)
• Salt and pepper to taste (I’m generous with both!)

A quick note: if you’re feeling adventurous, a splash of red wine or a handful of mushrooms never hurt anyone. But this base recipe? It’s foolproof.

Equipment You’ll Need

You don’t need much to make this stew—just your trusty Instant Pot, a good knife, cutting board, and measuring spoons. Oh, and a big spoon for stirring—that’s it!

How to Make Instant Pot Beef Stew

Alright, here’s where the magic happens! Making beef stew in the Instant Pot is ridiculously easy once you get the hang of it. I’ll walk you through each step so you end up with tender beef and perfectly cooked veggies every time. Just follow these simple steps, and you’ll have a steaming bowl of comfort in no time.

Step 1: Sauté the Beef

First things first – let’s get that beef nice and browned. Set your Instant Pot to “Sauté” and heat up the olive oil. Working in batches (don’t crowd the pot!), brown the beef cubes on all sides. This step is crucial for flavor – those little browned bits are liquid gold! If any bits stick to the bottom, just deglaze with a splash of broth and scrape them up. It’ll take about 5 minutes per batch.

Step 2: Cook the Aromatics

Now, toss in those chopped onions and minced garlic. Sauté them for about 2-3 minutes until they’re soft and fragrant. Keep stirring so they don’t burn – burned garlic is nobody’s friend. This is where your kitchen will start smelling amazing!

Step 3: Pressure Cook the Stew

Time to build the stew! Add the beef back in along with all the other ingredients – carrots, potatoes, broth, tomato paste, and herbs. Give everything a good stir to combine. Seal the lid, make sure the valve is set to “Sealing,” and select “Pressure Cook” on High for 35 minutes. Then just walk away – the Instant Pot will do the rest!

Step 4: Release Pressure and Serve

When the timer beeps, let the pressure release naturally for 10 minutes (this keeps the beef extra tender). Then carefully do a quick release for any remaining pressure. Remove the bay leaf, give it a taste, and season with salt and pepper as needed. That’s it – your perfect stew is ready to serve!

Tips for the Best Instant Pot Beef Stew

After making this stew more times than I can count, I’ve picked up some tricks that take it from good to wow. First, cut your beef into even chunks—about 1-inch pieces cook perfectly in 35 minutes. Second, don’t skip browning the meat—those crispy bits add so much flavor! For extra richness, stir in a tablespoon of butter at the end. And if you like a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in after cooking. Last tip? Fresh herbs make all the difference—if you’ve got them, use them!

Serving Suggestions for Instant Pot Beef Stew

This stew is hearty enough to stand on its own, but I love pairing it with a chunk of warm, crusty bread for dunking. A simple side salad with a tangy vinaigrette adds a fresh contrast to the rich flavors. Perfect cozy vibes!

Storing and Reheating Leftovers

One of the best things about this stew? It tastes even better the next day! Store any leftovers in an airtight container in the fridge—they’ll keep for 3-4 days. When you’re ready to eat, reheat gently on the stovetop or in the microwave, adding a splash of broth if it needs loosening up. I often make a double batch just to have these delicious leftovers!

Instant Pot Beef Stew FAQs

I get asked all kinds of questions about this stew recipe—here are the ones that pop up most often when I make it for friends and family:

Can I use frozen beef?

I don’t recommend it! Frozen beef won’t brown properly, and you’ll miss out on that deep flavor. Plus, the cooking time gets tricky. If you’re in a pinch, thaw it first—even a quick 10-minute soak in cold water helps.

How do I thicken the stew?

My go-to trick? Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir it in after cooking on “Sauté” for a minute or two. Want it thicker? Repeat until it’s just right. Some folks mash a few potatoes instead—works like a charm!

Can I add other vegetables?

Absolutely! Toss in mushrooms with the onions, or throw in frozen peas right before serving. Just avoid watery veggies like zucchini—they’ll turn to mush under pressure. My grandma always added parsnips for extra sweetness.

Why is my beef tough?

Two likely culprits: either the pieces were too big (stick to 1-inch cubes) or you quick-released all the pressure. That natural 10-minute rest lets the fibers relax—don’t skip it!

Still got questions? Drop them in the comments—I’m happy to help troubleshoot!

Nutritional Information

Just to keep things real—these numbers are estimates and can vary based on your exact ingredients (like how fatty your beef is or if you add extra potatoes). But for a general idea, here’s what you’re looking at per hearty bowl:

• Calories: About 350
• Protein: 30g (that beef packs a punch!)
• Carbs: 25g (mostly from those cozy potatoes and carrots)
• Fiber: 4g (thanks, veggies!)

It’s comfort food, sure, but with plenty of protein and veggies, it’s the kind of meal that keeps you full and happy for hours.

Share Your Feedback

I’d love to hear how your stew turns out! Did you add any special twists? Drop me a note in the comments—nothing makes me happier than hearing about your cozy kitchen creations.

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