Quick and easy instant pot beef stew combines chuck roast, onions, potatoes, and carrots with paprika and thyme in a tasty beef sauce that is thickened right inside the instant pot. This dish is the ultimate in comfort food, and with an Instant Pot, it is done in no time at all.
You are going to love this flavorful stew. Unlike my crockpot beef stew, Dutch oven beef stew, or pork stew, it is done in a flash, making it perfect for busy weeknights.
Ingredient Notes and Substitutions
- Chuck roast: For optimal flavor, I like to use chuck roast for this recipe. I trim it up and cut it into bite-sized pieces. You can also purchase pre-cut beef stew meat. It might be a chuck roast, or it might be a hodge-podge of pieces and ends from different cuts. Read here on why stew meat may not be the best choice for your stew.
- Smoked paprika: It lends a smoky, rich flavor.
- Carrots: Peel the carrots so that the beautiful orange color bursts through. It makes the whole dish look more aesthetically pleasing.
- Potatoes: Yukon Gold potatoes are my go-to potatoes for this stew.
- Beef broth: Preferably low-sodium.
How to make Instant Pot Beef Stew
- Season the beef and brown the beef in the Instant Pot. Remove the beef to a plate and cover to keep warm.
- Sauté the onion, garlic, tomato paste, Worcestershire sauce, smoked paprika, and thyme.
- Add the cooked beef, carrots, potatoes, and beef broth. Seal the pot and pressure cook. Naturally release the pressure for 10 minutes and then do a quick release.
- Mix the cornstarch and water. Gently stir it into the instant pot until slightly thickened.
Preparation Tips
- Don’t add the oil to the Instant Pot until the pot is hot. Don’t add the beef until the oil is hot.
- If the beef and the vegetables are not tender when you finish cooking, then simply lock the lid and cook for 3-4 more minutes, followed by a quick release.
- Only let the pot naturally release pressure for 10 minutes, as going too long may cause the veggies to be too soft.
- Instant Pots cook slightly differently, and you may know enough about yours to increase or decrease certain times.
- Other vegetables to add include celery, sweet potatoes, parsnips, and peas. If adding peas, use frozen peas and add them at the end with the cornstarch slurry.
Serving Suggestions
Serve with bread or rolls such as drop biscuits, corn muffins, or homemade biscuits. For a healthy balance, try pear salad, Christmas salad, or mandarin orange salad.
More Stew Recipes
Instant Pot Beef Stew Recipe
This delicious and easy Beef Stew recipe is comfort food at its best with tender beef, onions, sweet carrots, and potatoes all in a tasty tomato beef sauce seasoned with paprika and thyme.
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Servings: 4 servings
Calories: 741kcal
Ingredients
- 2½ lb. boneless beef chuck roast trimmed and cut in bite-sizes 1-inch pieces
- Kosher salt and fresh ground black pepper
- 2-3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 tablespoon chopped fresh thyme plus more for garnish
- 4 medium carrots peel and cut into 1½ inch pieces
- 3 medium Yukon gold potatoes, cut into chunks
- 1 cup low-sodium beef broth
- 1½ tablespoons cornstarch
- 1½ tablespoons cold water
Instructions
- Season the beef cubes generously with salt and fresh ground black pepper.
- Press the saute button on the instant pot. Once the pot reaches temperature add just enough oil to coat the bottom of the pot.
- Once the oil is really hot. Add the beef chunks and cook until seared and browned. Flip and cook until the other side is seared and browned. Work in batches, removing the beef to a plate as it browns.
- Add just a little more olive oil to the pot. Saute the onion until soft and then cancel the saute so the pot starts cooling. Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, and fresh thyme. Cook with the residual heat for 1 minute while stirring constantly.
- If needed, add just a little more olive oil to the pot. Saute the onion until soft and then cancel the saute so the pot starts cooling. Add the garlic, tomato paste, Worcestershire sauce, smoked paprika, and fresh thyme. Cook with the residual heat for 1 minute while stirring constantly.
- Add the cooked beef back to the pot along with the carrots, potatoes, and beef broth. Seal the instant pot and pressure cook on high pressure for about 24 minutes. Let the instant pot naturally release pressure for just 10 minutes before pressing the quick-release button and removing the lid.
- Whisk together the cornstarch and cold water. Turn the instant pot to saute. Stir the cornstarch slurry into the instant pot and continue gently stirring for a couple of minutes or until thickened. Season with kosher salt and fresh ground black pepper to taste.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 741kcal | Carbohydrates: 38g | Protein: 59g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 196mg | Sodium: 566mg | Potassium: 2014mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10689IU | Vitamin C: 37mg | Calcium: 115mg | Iron: 8mg
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Niki
I unfortunately do not have an instant pot. Could I do this in a Dutch oven?
Beth Pierce
Yes it sure can.