new recipe: Instant Pot Beef Stew (Seriously Cozy and Easy!)

ByClaire Laurent May 24, 2025

Facebook

Let Me Tell You About This Stew—And Why I Keep Coming Back

Okay, so you know how sometimes you stare at the fridge, slightly annoyed, wondering what to do with that pack of stew meat you impulse-bought? That was basically my Tuesday last winter. My solution (after sighing and making a cup of tea first): my trusty Instant Pot beef stew. Now, my family calls it “Tuesday Stew,” which honestly feels kinda special, even though it started as just a way to use up carrots before they went floppy. The first time it came out so tender, I almost high-fived myself (I would have, but my hands were covered in potato peels.)

Why I Always Make This When I Want Comfort Food

I make this when it’s cold, I’m cranky, and the thought of waiting hours for dinner makes me want to order takeout. My family goes a little nuts for it; my partner even said it “tastes like a hug wrapped in gravy” (which is a weirdly accurate image, honestly). Also, if you love the idea of slow-simmered beef but don’t love futzing with a stove all day—this is your jam. And confession: the Instant Pot once felt intimidating, but after the third time I forgot to brown the meat first and it still tasted amazing, I stopped sweating the details so much. It’s just forgiving, you know?

What You’ll Need (And What I Use When I’m Out of Stuff)

2 lbs beef stew meat, cut into chunks (sometimes I use chuck roast, or whatever is on sale—it all works out in the end)
1 large onion, chopped (red or yellow, honestly I don’t notice a difference in stew)
3-4 carrots, sliced (baby carrots are a solid lazy-day option)

3 potatoes, peeled and chopped (russet, Yukon Gold, or even sweet potato in a pinch)
3 cloves garlic, minced (my grandmother insisted on smashing them with the flat of a knife first, but meh, minced is fine)
2 cups beef broth (I’ve used chicken broth once—nobody noticed. Vegetable works too if you’re in a bind.)

1/4 cup tomato paste (ketchup in an absolute pinch, but don’t tell anyone I said that)
1 cup frozen peas (optional, but my kids would stage a coup if I left them out)
2 tbsp Worcestershire sauce (or soy sauce if you forgot to buy it, which I do… a lot)

1 tsp dried thyme (fresh is nice, but not worth a separate grocery run)
1 tsp dried rosemary (if you have it; if not, just skip or add a bay leaf)
Salt and pepper to taste (I usually start with a good pinch… and then add more later, oops)

Here’s How I Throw It Together

Hit “Sauté” on your Instant Pot. Add a splash of oil (about a tablespoon, but I just eyeball it). Add the beef chunks in a single layer (or as single-layered as you can manage), sprinkle on some salt and pepper, and brown them for a few minutes. If you’re feeling lazy, or the beef is stubborn and sticking, just give it a good stir and move on.
Actually, I’ve skipped this step before and, honestly, it’s still delicious.
Toss in your onions and garlic. Stir around for a couple minutes until things are smelling pretty tasty. This is usually when I take a moment to appreciate that fried onion aroma filling the kitchen—and maybe check my phone for a second.
Add carrots, potatoes, tomato paste, Worcestershire, thyme, rosemary, and beef broth. Give everything a good mix. Don’t stress if it looks a bit chaotic or overly full—somehow it always sorts itself out after cooking.

Lock on the Instant Pot lid. Set to “Manual” or “Pressure Cook” (basically the same thing!) for 35 minutes. Sometimes I set it for 40 if the chunks are on the bigger side. I’ve accidentally left it on for 45 minutes; it was fine—just a bit more fall-apart than usual.
Let it do a natural pressure release for about 10 minutes (or until you remember and come back—no judgment). Then carefully open the valve to release any remaining pressure. I’ve learned to stand back during this part after a close call with a steam facial.
Stir in the peas. They’ll cook through in the residual heat. Taste—it’ll probably need another pinch of salt and a few cracks of black pepper. This is where I always sneak a bite, even though it’s scorching hot. I never learn.

If you want it thicker, mash up a few potato pieces with a fork or stir in a cornstarch slurry (1 tbsp cornstarch mixed with a splash of cold water). Or just let it be—sometimes I like it more brothy anyway.

Little Notes (From Trying and Sometimes Failing)

Once I tried using only sweet potatoes—turns out they get a bit mushy, but some folks might like that!
Chopping the potatoes a bit bigger helps them hold their shape. Or just don’t stress and embrace the mush.

Trying to thicken with flour instead of cornstarch made it taste a bit raw unless I cooked it longer (lesson learned…)
The stew always tastes even better the next day. If there is a next day.

Variations I’ve Tried (And One That Flopped!)

Added a splash of red wine once. Fancy, but not strictly necessary. If you do, use something you’d actually drink. I learned that the hard way with a dodgy bottle of “cooking wine.”

Swapped peas for green beans—pretty solid, but my family missed the peas (go figure).
Tried adding parsnips. It was… okay, but a little too sweet for my taste. Might be your thing though.
One time I tried to make it spicy with a Scotch bonnet pepper. Let’s just say… never again. Unless you really, really like heat.

What If I Don’t Have an Instant Pot?

I mean, it’s called Instant Pot Beef Stew, but honestly, you could use a slow cooker (just brown everything first in a pan and cook on low for 7-8 hours). Or even a heavy Dutch oven in the oven at 325°F for a couple hours. Not quite as quick, but it works fine.

How Long Does It Keep? (Not That It Ever Lasts This Long at My Place!)

Technically, you can stash leftovers in the fridge for up to four days. Honestly, though, leftovers disappear so fast at my house, I had to make a separate batch just to test this. Freezes well too—just cool it, portion it into containers, and you’re golden for up to 3 months. Tip: label it, or you’ll spend 10 minutes playing freezer Tetris trying to guess what’s what.

How I Like to Serve It (Just My Preference)

I love a big ladleful over crusty bread, but my friend Lisa swears by serving it over mashed potatoes (double carbs, why not?). Sometimes I sprinkle chopped parsley, but only if I remember. And for some reason, my kids like it with a side of pickles. Don’t ask me why, it just works for them.

Little Pro Tips I Learned the Hard Way

Don’t rush the natural release. I once quick-released right away and ended up with tough meat. Lesson learned.
If you don’t brown the beef, it’s fine—but it tastes just that bit more savory if you do.
Use a wooden spoon to scrape up the browned bits after sautéing—that’s all the flavor. Missed once, regretted it.

Don’t overload the pot. I once tried to double the recipe and, well, I wouldn’t recommend it unless you love cleaning up bubbling stew.

I Get Lots of Questions About This One (So Here’s the Scoop)

Can I use chicken instead of beef?: Sure, but it’s a different vibe. Chicken thighs work best. Just cut the cook time to 15 minutes or so. I prefer beef for that classic, hearty flavor.
What if I don’t have tomato paste?: Honestly, I’ve used ketchup or even skipped it altogether. Adds a nice depth, but not a dealbreaker.
Can I make this ahead?: Yep! In fact, I think it tastes even better the next day. Flavors just hang out and get cozier together.
How do I make it gluten-free?: It is, by default! Unless you thicken it with flour or add any weird, floury broth. Cornstarch to thicken is totally safe. Here’s a great GF resource if you want to check any ingredients.
Where can I get an Instant Pot?: I got mine on Amazon, but they’re everywhere now. Or you can check your local home goods shop (sometimes the deals there are better!). Serious Eats has a nice rundown of models if you want to compare.

And before I forget—if you’re new to Instant Pots, this beginner’s guide is super helpful (I wish I’d found it before my first try, honestly).

So, there you have it: my not-so-secret Instant Pot beef stew routine. Tweak it, mess it up, make it your own. If you end up with extra, send some over my way, yeah?