Instant Pot Beef Stew Recipe

So you might be asking what is Instant Pot beef stew. The Instant Pot is a pot that functions as a slow cooker, a pressure cooker, a rice cooker, it makes congee and more, and how does it work? It works brilliantly.

Instant Pot Beef Stew in a white bowl

I was looking to replace my pressure cooker with something that could multi-task. I found it. No, this isn’t a paid endorsement. It is someone that is triumphal with the results. I have made several recipes this weekend with it, and I have been happy with all of them. If you know me, you know I can’t make rice on the stovetop. I try, I fail. So the rice here is cooked very well, and it does so much more quickly than in my rice cooker.

Tonight, I had to cook a roast. I often go grocery shopping before the weekend starts and Sunday night I am often cooking things for the week. This week it was stew. I made beef stew tonight that was excellent, and honestly some of the best that I have ever made. In about an hour I had beef that was so tender you could break it apart easily with a fork.

Instant Pot Beef Stew – Inspired from my Grandmother’s recipe

Tonight’s inspiration was simplicity, and I wanted something to remind me of my Grandmother’s beef stew. She cooked plainly, letting food’s natural flavors come through. So tonight’s pressure cooked stew was beef, potatoes, onions, carrots, a little garlic powder, salt, tomato sauce, chicken broth, and smoked paprika, and that was all. What I ended up with was a savory stew that I will enjoy for this week.

Instant Beef Stew – One Crazy Ingredient

What one crazy ingredient is in this recipe? Chicken stock. I use chicken stock as the stew base. I think the flavor of the chicken stock adds a richness and nice flavor profile that beef stock does not have. People always ask, did you just say chicken stock. Yes. If you prefer beef stock, please use it. I urge you to try your beef stew with chicken stock just once.

Ingredients to make Beef Stew Instant Pot Recipe.

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Learn how to keep the vegetables firm in your beef stew

I did pressure cook my stew twice. The first time through it was simply salt, tomato sauce, and chicken broth. I wanted the meat to have a head start on the vegetables, so I put them in first. I cooked these for 15 minutes, and then I put in the veggies and cooked for 30 minutes. What I ended up with was a flavorful stew that you would have thought was on the stovetop for an afternoon.

How to make the best Instant Pot beef stew

It’s pretty easy to make delicious stew, you can make a beef stew that tastes like it cooked all-day in your pressure cooker. I will walk you through the process.

  • Cut your beef into bite-sized pieces. Small pieces of meat mean your stew with taste extra meaty, by increasing the surface area of the meat means more flavor comes through.
  • Brown the meat first before pressure cooking it. The browning process will give your stew a depth of flavor.
  • Using meat stock instead of water adds another layer of depth to the taste of your stew.
  • Cooking the vegetables last results in the vegetables retaining all of their natural bold flavors. No one wants flavorless mushy vegetables.

What meat is best for beef stew?

You can use just about any cut of beef for beef stew.  The cheaper cut of meat will give you better flavor! My personal favorite is chuck roast, a chuck roast is inexpensive, and has enough marbling on it to give it more flavor.  Don’t buy precut stew meat, it costs more, five minutes of work means you can save a couple of dollars a pound.  Here is the breakdown types of meat you can make beef stew.

  • Chuck roast –  (Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck) – is well-marbled, and releases a lot of gelatin when it cooks, so you get a wonderful velvety texture.
  • Sirloin – is great if you want a lower fat content in your stew, this is a great choice, this leaner cut of beef. You won’t get the same texture as you will with a fattier cut.
  • Round eye roast (Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast) – These are all variations of the same cut of roast. Inexpensive and lean, this is a great choice for a leaner stew plus these are often priced less expensively than other cuts of meat.

How long do you need to cook beef chunks in a pressure cooker?

Meat takes 30 minutes to be cooked thoroughly, in a pressure cooker.  You might wonder if you want to add more meat in the pressure cooker do you need to cook it for longer?  No, the meat needs to cook for 30 minutes at the proper psi to be done. Longer cooking time is irrelevant when you use more meat.

Tips for Success When Making Beef Stew In The Instant Pot

To add richness and flavor to the stew

  • Brown the meat first
  • Do not use water, use a meat stock
  • Use meat with some fat like a chuck roast, you will get flavor from the fat, and the gelatin will give you a nice texture.
  • When you brown the meat deglaze with a bit of red wine if you desire

Beef Stew Instant Pot Additional tips

  • Do not put flour in your  Instant Pot, it will clog the pressure cooker. If you think the stew is too thin, consider adding a corn starch slurry to the final result.
  • If you want to you can add a couple of bay leaves when you cook the meat.

Beef Stew Recipe in the Instant Pot is flavorful

What I like about using the Instant Pot it is that is a safe, easy way to pressure cook. The flavors stay trapped within the liquid, so you get a nice flavorful stew. This stew cooks quickly, and the pressure cooker is relatively silent when in operation. It will even switch to a warm mode once the food is cooked. I browned my meat right in the pot, then put on the lid, set the timer, and walked away until it beeped. Brilliant. This is the working person’s dream.

Want to see more about the Instant Pot? Read my Should You Buy An Instant Pot article.

I recommend this model: Instant Pot IP-LUX50 6-in-1 Programmable Pressure Cooker, 5.28qt, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior

Instant Pot Beef Stew in a white bowl

Loved this recipe? Try my other Instant Pot recipes.

Best Hearty Soup Recipes

Be sure to take a look at more of my easy soup recipes and Instant Pot meals.

If you are still wondering if you should get an Instant Pot you can read my blog post about Should You Get an Instant Pot.

Instant Pot Beef Stew in a white bowl

Instant Pot Beef Stew

You can make the post amazing Instant Pot Beef Stew. 
4.94 from 31 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Instant Pot Recipes
Servings: 8
Calories: 413kcal


  • 2 1/2 pounds chuck roast cut into bite sized pieces
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 16 ounces chicken stock
  • 16 ounces tomato sauce
  • 1 teaspoon smoked paprika
  • 2 pounds potatoes, cut into bite-sized pieces
  • 8 ounces carrots, cut into bite-sized pieces
  • 2 large onions, cut into bite-sized pieces
  • 1/2 teaspoon garlic powder


  • Cut beef into bite-sized pieces.   Season meat with salt.  Brown bite-sized pieces of roast in the Instant Pot on saute in vegetable oil, you may need to do this in small batches.  
  • Once the meat has browned add tomato sauce and chicken stock. Cook the meat on the manual high setting for 30 minutes. Perform a quick release. 
  • Then add the garlic powder, smoked paprika,  vegetables and cook on the manual setting for 4 minutes. 
  • When the stew finishes you can either perform a quick release or a manual release.



Calories: 413kcal | Carbohydrates: 25g | Protein: 33g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 816mg | Potassium: 1337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5125IU | Vitamin C: 21.5mg | Calcium: 85mg | Iron: 7.5mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Marilyn Lee

    Great recipe. But, this is what happened. I cooked the meat, sauce & stock & released pressure. Turned off IP. Added vegetables to IP. The IP had lots of sauce. Turned on pressure for 4 minutes and waited for pressure to build-I got a BURN message. Added more liquid & still got BURN message. Turned off, released the pressure that had built up. My vegetables were done & it never reached pressure again – all this in less than 5 minutes. Anyone know what happened here? I’m completely stumped. Similar thing happened when I prepared a Spanish rice recipe. I added all ingredients as per recipe, received BURN message, opened IP and my recipe was done! What??? It never reached pressure cook and all this happened within 5 minutes. Can anyone solve my puzzle? Thanks @cantstopcooking

    • Stephanie

      I am not sure what happened here. I have never seen a BURN message before. This could be an overheating message for the Instant Pot. Since you have 32 ounces of liquid in the Instant Pot, there was enough liquid. Next time you do a similar cooking techiique of browning the meat in the instant pot, I would make sure when you add the liquid you take care to deglaze the pan by scraping up the browned bits on the bottom of the instant pot.

      Now as far as the Pot not getting to pressure, I would remove the lid, and check your seal. Sometimes the silicone seal can be off my just a smidge and it will not. I have had to on more than one occasion, remove the lid, and adjust the seal.

      • Shirley

        I cannot saute in the pot, because every time I do, I get a burn message after I add liquid and close the cover. Even when I scrape up every little bit off the bottom of the pot before I close the lid. So I do all my saute on the stove, then dump it all in the pot – no more burn message. I’m wondering if some of the pots are defective, because I know a lot of folks who saute in the pot with no problems, but there you go.

      • Stephanie

        I am really sorry this is happening to you. I personally have had three pots in the past 8 years. I gave one away to a friend, two are still perfectly operation. I have not had that problem with any of them. Have you tried discussing this problem with the folks at Instant Pot?

  2. Ed Hiestand

    After looking at so many beef stews for the IPot, I tried this because it looked easy and had few ingredients. So good, and easy. Many compliments. It’s a keeper. Thank you.

  3. Kathy

    When I try adding the vegetables after the meat is cooked my instantpot doesn’t get up to pressure again. I don’t want to add more liquid. What am I doing wrong?
    Thank you.

    • Stephanie

      I think could have happened was when you removed the lid, the silicon ring slipped a tiny bit and wasn’t around that ring on the lid exactly right. When this happens to me, I remove the lid, and carefully look to see that the ring is in the right place. I adjust the ring, and put the lid back on.

  4. Stewart Thiel

    Very good recipe! I’ve made it 6 times this winter and my family thinks it’s delicious! My fellow firefighters love it as well! I use already cut and packaged “beef for stew” and maybe cut some of it down if it’s not quite bite size. I use almost the 16 oz bag of baby carrots and don’t even mess with cutting them because they come out so perfectly tender! I also add a couple bay leaves with the 4 minute vegetable cook. I’m honestly not an organic freak, but for this I do use McCormick Organic Gourmet Smoked Paprika and Garlic Powder. I also use Organic Tomato Sauce, and Organic Chicken Stock. Either white or sweet onions work just fine! Thanks Stephanie this is the bomb!

  5. Rex

    Made this Beef Stew is so simple and our go to from now own. My grand children love it. We’ll be making this every week. Thanks for sharing.

  6. Sharon White

    This maybe a southern thing but it’s delicious. I don’t include the potatoes in the stew. Instead I cook them separately and make a buttery creamy mash. The stew is ladled over the mash in serving bowls. So good ????

  7. Robin Wood

    This stew was amazing. So easy! Thanks for sharing this recipe. I’m new at the IP thing and really glad for this delicious dish.

  8. Amber

    My husband got me my pot for Christmas and I made this tonight! It turned out amazing! The meat was so tender and the veggies were perfectly cooked too! I only did one onion and still tasted great!

    • Jene

      Yes Laura! I just made some with beef stew meat, and it came out amazing! I am not a big fan of beef stew, but wanted to try out the instant pot I got for Christmas, and the stew was so good! I added baby carrots cut in half at the same time as the onions and potatoes, and they came out perfect. Thank you Stephanie for posting this!

  9. Tracy

    Stephanie! That recipe is spot on! I’m not a big fan when people take a recipe and substitute 80% of the listed ingredients, then “rate” the recipe. So, please don’t take my post as being that way Ü I DID have everything except fresh carrots. Stew, to me, is not a stew without carrots but I pressed on anyways with the recipe. It was outstanding! As I’m in the kitchen sampling the finished stew, I remember a fried rice recipe I have where you add a bag of frozen peas and carrots at the very end without cooking them! I threw my little bag of peas and carrots….stirred those frozen lil’ nuggets in and it was perfect! No mushy peas or carrots!
    That recipe is going in my meal rotation for sure and I’m super anxious to try with fresh chunky carrots. Thanks for all you do!

    • Stephanie

      Thank you for your comment about the recipe. I am glad you liked the stew! I think it is important in this recipe not to put those veggies in all at once.

    • Stephanie

      Sure, you could cook it on the stove, or even in a slow cooker. I don’t see why not. I am not sure of the cooking times off the top of my head, It’s been years since I cooked a stew in a pot on the stove, I would guess it would take maybe 2 hours, I would put the veggies in during the last 45 minutes or so.

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