Instant Pot Beef Stew
This Instant Pot Beef Stew is the perfect comforting and hearty meal that’s ready in no time! Ideal for busy weeknights, this stew features tender beef, potatoes, and carrots all simmered in a rich, savory broth. It’s an easy and delicious way to enjoy a classic comfort food that the whole family will love. Perfect for the winter months, it’s the best meal to warm you up on a chilly evening. The leftovers taste even better the next day, making it a great option for meal prep.
If you’re looking for more hearty recipes, check out our Dutch Oven Pot Roast, Mini Meatloaf Muffins, and Pecan Crusted Chicken.
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Made with simple ingredients, this beef stew instant pot recipe, is not only quick to prepare but also incredibly flavorful. Making this stew recipe in the Instant Pot is a game changer! It locks in all the rich tastes, takes a tough cut of beef making it incredibly tender and the vegetables perfectly cooked! Growing up my Mom made this recipe in an electric pressure cooker on the stove top. If you’re old enough to remember, those pressure cookers hissed and jiggled like some crazed raccoon! LOL! Every time she used it she would always tell us, do not run! Not sure what would happen if we actually did, but she had us convinced it would blow up!
What is the difference between Beef Stew and Hungarian Goulash?
While both dishes feature tender beef and a rich broth, Hungarian goulash includes paprika and other spices for a unique, slightly spicy twist. The goulash typically has a thinner consistency compared to the thicker, heartier stew. Both are perfect for the winter months and are sure to become family favorites!
What you’ll love about this Beef Stew Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Simple Beef Stew Recipe:
- Stew meat- I buy beef cubes already cut up from the grocery store or use pot roasts and cube yourself.
- Worcestershire sauce
- Potatoes
- Onion
- Beef broth or beef stock
- Water
- Carrots, or baby carrots
- Tomato paste
- Salt
- Black Pepper
- Dried thyme
- Garlic powder
- Bay leaf
INGREDIENT NOTES:
Stew Meat: Use quality stew meat for the best flavor and tenderness.
Potatoes: I love using russet potatoes, but red potatoes or Yukon gold potatoes work also.
Tomato Paste: Enhances the richness of the broth, you can use tomato sauce instead, or leave out.
HOW TO MAKE INSTANT POT BEEF STEW: STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Season beef with salt, pepper, and garlic powder.
STEP 2: In the Instant Pot, combine the beef chunks, cup of beef broth, water, quartered onion, and bay leaf.
STEP 3: Cook on high pressure for 22 minutes.
STEP 4: Release the pressure and open the Instant Pot. Add the diced potatoes, carrots, and tomato paste. Cook for an additional 12 minutes or until the potatoes are soft.
Oven Method
How to Make Traditional Beef Stew in a Dutch Oven:
Brown the Beef: Heat olive oil in a large Dutch oven or large pot, over medium-high heat. Season the stew meat with salt and pepper. Brown the beef in the pot, ensuring to scrape up the flavorful brown bits from the bottom of the pan. Remove the beef and set aside.
Cook Onions: Add the quartered onion to the Dutch oven and sauté until softened, scraping up any remaining brown bits from the bottom.
Combine and Cook: Return the browned beef to the pot. Add beef broth, water, and bay leaf. Bring to a simmer, cover, and cook in the preheated oven at 325°F for 1.5 hours.
Add Vegetables: Remove the pot from the oven. Add potatoes, carrots, and tomato paste. Stir to combine. Return to the oven and cook for an additional 45 minutes to 1 hour until the vegetables are tender.
Serve: Discard the bay leaf, stir, and adjust seasoning if needed. Serve hot, preferably with crusty bread or over mashed potatoes.
PRO TIP:
- For extra flavor, sear the stew meat in the Instant Pot using the sauté function before adding the broth and onion. This will enhance the depth of flavor in your stew.
Storage and Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a medium saucepan over medium heat until warmed through. Add a bit of beef broth or water, if the stew thickens too much.
Freezing: Allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
Additions & Substitutions
ADDITIONS:
- Vegetables: Add green beans or peas for extra color and nutrition.
- Herbs: Fresh herbs such as rosemary or thyme can added.
SUBSTITUTIONS:
- Stew Meat: You can use chuck roast or brisket cut into bite-sized pieces.
- Tomato Paste: Use crushed tomatoes if you prefer a chunkier texture.
- Broth: Use vegetable broth or chicken broth if you prefer a different flavor- My Mom only used water!
FAQs about this Easy Beef Stew Recipe:
What Can I Serve with this Beef Stew?
Serve this Beef Stew Instant Pot recipe with crusty bread, a side salad, egg noodles, or green beans.
Did you make this recipe?
I’m excited for you to try this Instant Pot Beef Stew Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Instant Pot Hungarian Goulash
Equipment
- Instant Pot
Ingredients
- 2 pounds stew meat
- Salt
- Black pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 7-8 Potatoes peeled and diced
- 1 large onion quartered
- 2 cups beef broth
- 1 cup water
- 2 large carrots peeled and diced, or baby carrots
- 1 6 ounce can tomato paste
- 1 tablespoon Worcestershire sauce
Instructions
- Season the stew meat with salt, black pepper, garlic powder, and dried thyme.
- Place the seasoned meat in the Instant Pot.
- Add the quartered onion, beef broth, water, Worcestershire sauce, and bay leaf.
- Close the lid, set the valve to sealing position, and cook on High Pressure for 22 minutes.
- When the cooking time is complete, do a Quick Release of pressure.
- Open the lid and add the diced potatoes, carrots, and tomato paste. Stir to combine.
- Close the lid again, set the valve to sealing, and cook on High Pressure for an additional 12 minutes.
- Once the second cooking time is complete, allow for a Natural Pressure Release for 5-10 minutes, then carefully do a Quick Release for any remaining pressure.
- Open the lid, remove the bay leaf, and stir the stew.
My mother made this like that too, Vicky growing up same jingle lol oh the memories
Your Moms Beef Stew looks fantastic! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday and you have a great week!
Miz Helen
This looks so delicious! I can’t wait to make it a.s.a.p.
I hope you enjoy it as much as we do!