Instant Pot Beef Stew (Cozy One-Pot Dinner, 1 Hour)

When the weather turns chilly or my week feels a little too long, this instant pot beef stew is the meal I quietly turn to for comfort. It gives me all the slow-simmered depth of a classic stovetop stew, but the pressure cooker does the heavy lifting so I can be at the table in about an hour. Chunks of beef turn buttery-tender, the potatoes and carrots soak up all that savory broth, and my kitchen smells like something my grandmother would have made on a Sunday afternoon. It’s a one-pot, no-drama kind of dinner, which honestly is my favorite kind.

Fun fact: beef stew is one of the oldest recorded dishes in human history — archaeologists have found evidence of hearty meat-and-vegetable stews going back nearly 8,000 years, long before the pressure cooker (or the electric outlet!) ever existed.

Why this recipe works

• The Instant Pot traps steam and pressure, so budget-friendly stew meat becomes fork-tender in a fraction of the usual time.
• Browning the beef and deglazing with broth builds a deep, rich flavor base — you’d swear it simmered all day.
• Everything cooks in one pot with pantry-friendly ingredients, which means less cleanup and more couch time.
• It’s naturally dairy-free and gluten-free, and it reheats beautifully for lunches all week.

Ingredients

• 2 lbs beef stew meat
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup water
• 2 tbsp tomato paste
• 4 medium carrots, sliced
• 4 medium potatoes, diced
• 2 celery stalks, chopped
• 1 tbsp Worcestershire sauce
• Salt and pepper, to taste

Instructions

Step 1: Sear the beef

Turn your Instant Pot to the Sauté setting and pour in the olive oil. Once it’s shimmering, add the beef in a couple of batches so the pieces have room to breathe. Let each side get a proper golden crust before turning — this is where so much of the flavor lives. Scoop the browned beef out onto a plate and set it aside.

Step 2: Soften the aromatics

Toss the diced onion into that same beefy pot and cook it for 3 to 4 minutes, stirring often and loosening any tasty brown bits stuck to the bottom. Stir in the garlic and let it dance around for about 30 seconds, just until it smells wonderful.

Step 3: Build a rich broth

Squeeze in the tomato paste, then pour in the beef broth, water, and Worcestershire sauce. Give everything a good stir, making sure the tomato paste dissolves fully and the bottom of the pot is completely clean — this step keeps the “burn” warning away and layers in even more flavor.

Step 4: Add the beef and vegetables

Return the browned beef (and any juices on the plate) back to the pot. Add the carrots, potatoes, and celery, then gently fold everything together so the veggies are tucked into the broth.

Step 5: Pressure cook to tender perfection

Lock the lid in place, move the valve to the Sealing position, and cook on High Pressure for 35 minutes. When the timer beeps, let the pot naturally release for 10 minutes, then carefully turn the valve to quick-release any remaining pressure.

Step 6: Taste, adjust, and serve

Open the lid (mind the steam!) and give the stew a gentle stir. Have a little taste and add salt and pepper as needed. Ladle it into deep bowls while it’s piping hot and dig in.

Nutrition information

• Calories: 385 per serving
• Protein: 34 g
• Carbohydrates: 28 g
• Fat: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 620 mg
• Servings: 6

Pro tips for the best instant pot beef stew

• Pat the beef dry with paper towels before browning — dry meat sears; wet meat steams.
• Cut your potatoes and carrots into similar-sized chunks so they finish cooking at the same time and no piece turns to mush.
• Deglaze thoroughly after sautéing the onions; anything stuck to the bottom can trigger a burn warning under pressure.
• For a thicker, glossier broth, mash a few potato chunks into the stew at the end or stir in a quick cornstarch slurry.
• Make it a day ahead if you can — this stew tastes even more incredible the second day, once the flavors have gotten cozy together.

Frequently asked questions

Can I use frozen beef in the Instant Pot?

Yes, you can. You’ll need to skip the browning step, but simply add the frozen beef straight to the pot with the broth and add about 5 extra minutes to the pressure cooking time.

What’s the best cut of beef for stew?

Chuck roast is my top pick because it’s marbled and turns wonderfully tender under pressure. Pre-cut stew meat from the grocery store also works perfectly and saves you time.

How can I make this stew without potatoes?

Absolutely doable. Swap them out for turnips, parsnips, cauliflower florets, or simply add more carrots and celery — the recipe is very forgiving.

How long do leftovers keep?

Stored in an airtight container, the stew stays great in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free. Just double-check your beef broth and Worcestershire sauce labels, since a few brands sneak in wheat-based ingredients.