Instant Pot Beef Stew Recipe | Yummly
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Instant Pot Beef Stew

Penny: "I used all frozen veggies. It was so easy to make." Read More
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Instant Pot Beef Stew

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  • 2 lb. boneless chuck roast
  • 3 Tbsp. extra-virgin olive oil (divided)
  • 2 tsp. kosher salt (divided)
  • 1/2 tsp. ground black pepper (divided)
  • 1 yellow onion (large)
  • 2 cloves garlic
  • 1 lb. carrots (about 6 medium)
  • 1 russet potato (large)
  • 14.5 oz. low sodium beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 8 oz. no salt added tomato sauce
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 1/2 cups frozen peas (or fresh, no need to thaw)
  • fresh parsley (optional for serving)
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    NutritionView More

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    Calories470Calories from Fat260
    Total Fat29g45%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat260
    Total Carbohydrate22g7%
    Dietary Fiber5g20%
    Vitamin A230%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Penny a year ago
    I used all frozen veggies. It was so easy to make.
    Reviewer Profile Image
    Teresa Bliss a year ago
    Delicious! I omitted the potatoes and made garlic mashed potatoes to pour the stew over. 100% husband approved! 🤤
    Reviewer Profile Image
    MasterFoodie 2 years ago
    Very happy with the results. It's one of the few times that I have seen an advantage to using an Insta Pot. The stew tasted like it was slow-cooked all day, but it only took 2 hours. I did not cook the potatoes in the stew. Instead, I mashed them and poured the stew on top of the potatoes.
    Reviewer Profile Image
    Bri 2 years ago
    Loved it! Will be making it again soon.
    Reviewer Profile Image
    Shawnee Blatt 3 years ago
    So good! Definitely will make again, it was simple
    Reviewer Profile Image
    Bobbie Pollatos 3 years ago
    was absolutely delicious, added mushrooms and celery. hubby loves it, will make many times I'm sure
    Reviewer Profile Image
    CC 3 years ago
    This was delish. All I changed was subbing the tomato sauce for a 5oz can of spicy tomato juice plus I omitted the cornstarch step. Will make it again :)
    Reviewer Profile Image
    Katy Hall Wyly 3 years ago
    Very good! Will be making this one again
    Reviewer Profile Image
    Sandy Mc 3 years ago
    REALLY good! I had to add more corn starch slurry... it was the best I'm a long while!
    Reviewer Profile Image
    Stacey Loving 3 years ago
    Perfect. I substituted venison stew meat for beef, Muir Glen fire roasted crushed tomatoes for the tomato sauce, and used part beef broth part red wine. Even using a quarter of the salt (use seasoned vs. standard table salt) there was a ton of flavor.
    Reviewer Profile Image
    Lia 3 years ago
    Well flavored and perfect thickness, just a bit too much tomato sauce causing a slight acidic taste.
    Reviewer Profile Image
    Arian C. 3 years ago
    Mine turned out amazing! The meat just melts in your mouth.
    Reviewer Profile Image
    McNeill 4 years ago
    I modified the ingredients, other than small cut of potatoes and i used baby carrots, I added mushrooms, celery stalks, peppers and crushed chili flakes, set the IP for 16 mins high pressure, quick released when done and set on saute for 5 minutes and added my veggies, then added my corn starch and peas. My husband love it, we like it spicy.
    Reviewer Profile Image
    Rick Bulin 4 years ago
    Excellent did not change a thing will make again
    Reviewer Profile Image
    Jo LeRoy 4 years ago
    I thought it was delicious -- best beef stew I've ever made. My boyfriend was unimpressed -- he thought there were too many peas (1.5 cups makes for a much higher ratio of peas than you see in the photo; I'd probably just do a half cup next time), and thought it was somewhat bland. It did take a while to make -- I think it was probably more like 2 hours from start to finish. Also definitely needed a lot more salt and pepper, but once I seasoned it up, it tasted fantastic. The thickener at the end gave it a great texture as well.
    Reviewer Profile Image
    Jennie Lagmay 4 years ago
    Thought the final outcome lacked depth of flavor, even after fully browning the meat, adding fresh thyme and substituting half the beef stock for some leftover wine I had. Finished with both fish sauce and soy sauce to add umami. Would follow the method again, but will add additional agreements for depth.
    Reviewer Profile Image
    Linda Sinemus 4 years ago
    Very good! I also used London Broil, about 2.75 pounds and added 3 stalks of celery instead of the peas. A keeper!
    Reviewer Profile Image
    Amy 4 years ago
    Skipped the thickener and bay leaf. Was filling- enough for 4 adult servings. Serve with crusty bread for dipping
    Reviewer Profile Image
    Jeff B 4 years ago
    It was delicious. I used a london broil cubed. used celery instead of peas,and added a tsp. of dried rosemary. Very easy.
    Reviewer Profile Image
    Owens 4 years ago
    This is so ridiculously good! Only the second thing I’ve made in my new Instant Pot and it did not disappoint. I used Better Than Bullion in lieu of the beef broth and it worked wonderfully.
    Reviewer Profile Image
    Juhneen Mahoney 4 years ago
    I omitted the thyme but it was great!
    Reviewer Profile Image
    Dianne 4 years ago
    So good! Used diced tomatoes with green chilies and arrow root powder instead
    Reviewer Profile Image
    Cherie C 4 years ago
    Loved it!! I didn’t use peas. Meat was very tender. Delicious!
    Reviewer Profile Image
    Jerry 4 years ago
    I added some celery, it is yummy!
    Reviewer Profile Image
    Alison Rasmussen 4 years ago
    Great! I cut the beef cubes too small so many of them disintegrated so make sure to cut to the size suggested. Deglazed with red wine. the flavor was wonderful.