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When the lid comes off, the broth is dark and savory, the carrots are tender, and the beef yields easily to a fork. That’s the kind of bowl I want from Instant Pot Beef Stew: hearty enough to feel like a proper stew, without spending the afternoon at the stove.

I brown the beef first, then build the broth in the same pot. The vegetables cook alongside the beef under pressure, and the stew gets its final thickness afterward, so the potatoes don’t have to sit in a heavy sauce for the whole cook. A handful of peas goes in at the end, bringing a little sweetness and color to the finished pot.

Why the browned beef needs a proper deglaze before pressure cooking

Those browned bits on the bottom of the pot are concentrated beef and onion flavor. They’re also the part you don’t want left stuck there when you lock the lid. Once the Worcestershire sauce and broth go in, scrape the bottom thoroughly with a spoon until the surface feels clear.

This matters in an Instant Pot because stuck-on bits can trigger a burn warning before the stew reaches pressure. If you see a dark layer clinging to the pot after adding the liquid, keep scraping rather than stirring in the vegetables right away. The broth should loosen that fond and carry it into the stew, where it deepens the whole pot. You’re not trying to wash away the flavor; you’re moving it into the cooking liquid.

Why chuck, Yukon Golds, and a small slurry make the right stew

• Beef chuck — Chuck has enough connective tissue and marbling to turn tender during pressure cooking while still tasting beefy. A boneless chuck roast is a reliable choice; leaner cuts tend to give you less of that rich, stew-like texture.
• Yukon Gold potatoes — Their creamy, waxy texture holds up better in the pot than a floury potato that can crumble into the broth. Red potatoes are a workable swap; cut them to the same size so they cook alongside the carrots.
• Tomato paste and Worcestershire sauce — Together they add savory depth and a little tang without making the stew taste tomato-forward. Tomato paste from a tube is handy for this small amount, but a can works just as well.
• Low-sodium beef broth — It gives you more control over the final saltiness because the beef is seasoned separately. A basic store-brand broth works fine here; there’s no need for a premium stock.
• Carrots and frozen peas — Carrots bring sweetness and stay substantial in large pieces, while frozen peas add a fresher, brighter finish. Frozen peas are convenient and need no thawing before they go into the pot.
• Cornstarch — It thickens the broth after pressure cooking, when the vegetables are already tender. This keeps the sauce from being thick throughout the pressure cook and makes it easy to stop once it reaches the consistency you like.

From browned beef to a stew that holds together

Brown the beef in batches

Set a 6-quart Instant Pot to Sauté and heat the first tablespoon of vegetable oil. Season the beef with kosher salt and black pepper, then brown it in batches, adding the remaining oil before later batches. Give the pieces room to make contact with the hot pot; crowded beef releases moisture and won’t brown as well. Transfer each batch to a plate.

Build the onion-broth base

Add the diced onion and cook for 3 minutes, stirring. Stir in the minced garlic and tomato paste and cook for 1 minute, then pour in the Worcestershire sauce and beef broth. Scrape the bottom of the pot until the browned bits have loosened. Stir in the dried thyme and bay leaf.

Pressure-cook until the beef is fork-tender

Return the browned beef and any juices from the plate to the pot, then add the carrots and Yukon Gold potatoes. Lock the lid, set the valve to Sealing, and cook at High Pressure for 35 minutes. Let the pressure release naturally for 10 minutes before carefully quick-releasing what remains. Remove the bay leaf and check the beef with a fork; it should be tender enough to pull apart easily.

Thicken the broth and finish with peas

Whisk the cornstarch and cold water together in a small bowl until smooth. Set the Instant Pot to Sauté and stir the slurry into the stew, then simmer for 2 to 3 minutes, stirring, until the broth thickens. Stir in the frozen peas and simmer for 2 minutes, until they’re heated through. If the stew looks a little loose before the slurry has simmered, give it the full thickening time before deciding it needs anything else.

Three useful ways to adapt this Instant Pot stew

The Instant Pot Beef Stew questions that come up at the pot

Instant Pot Beef Stew

Instant Pot beef stew pressure-cooks tender beef chuck with potatoes, carrots, and savory broth in a 6-quart Instant Pot. A quick cornstarch slurry thickens the stew, while frozen peas add a final pop of color.

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Prep Time 20 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 14 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp vegetable oil divided
• 2.5 lb beef chuck roast boneless, trimmed and cut into 1 1/2-inch cubes
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 yellow onion large, diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 3 cups low-sodium beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 lb carrots peeled and cut into 1 1/2-inch pieces
• 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
• 3 tbsp cornstarch
• 3 tbsp cold water
• 1 cup frozen peas

Equipment

• 1 6-quart Instant Pot

Method

 

1. Set a 6-quart Instant Pot to Sauté, add 1 tablespoon vegetable oil, and let it heat.
2. Season the beef with the kosher salt and black pepper.
3. Brown the beef in batches, adding the remaining vegetable oil before later batches, and transfer the browned beef to a plate.
4. Add the yellow onion to the pot and cook for 3 minutes, stirring.
5. Add the garlic and tomato paste and cook for 1 minute.
6. Pour in the Worcestershire sauce and beef broth, scraping the bottom of the pot to loosen any browned bits.
7. Stir in the dried thyme and bay leaf.
8. Return the beef and any accumulated juices to the pot.
9. Add the carrots and Yukon Gold potatoes, lock the lid, set the valve to Sealing, and cook at High Pressure for 35 minutes.
10. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.
11. Remove the bay leaf and check that the beef is fork-tender.
12. Whisk the cornstarch and cold water in a small bowl until smooth.
13. Set the Instant Pot to Sauté, stir the cornstarch mixture into the stew, and simmer for 2 to 3 minutes, stirring, until thickened.
14. Stir in the frozen peas and simmer for 2 minutes, until heated through.

Notes

For the best flavor, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a gluten-free version, use gluten-free Worcestershire sauce.