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Instant Pot Beef Stew

You can make this easy Instant Pot Beef Stew for dinner tonight. No need to cook it all day in your oven or slow cooker. Have your stew that is loaded with beef and vegetable on the table in no time at all.
Course Main Course
Cuisine American
Keyword Instant Pot Beef Stew
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10
Calories 369kcal
Author Jen


  • 4 tbsp Butter
  • 2 1/2 lb Chuck Roast cut in 1" cubes
  • Salt & Pepper
  • 4 cup Beef Stock
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Paprika
  • 3 tsp Minced Garlic
  • 1 tsp Thyme
  • 1 1/2 Onions diced
  • 2 stalks Celery sliced
  • 5 medium Potatoes peeled and cubed
  • 3 Carrots peeled and sliced
  • 1 Bay Leaf
  • 3 tbsp Cornstarch
  • 3 tbsp Water


  • Set Instant Pot on Saute High.
  • Place butter in pot and allow to melt.
  • Salt and pepper meat and saute in batches until browned. Remove to bowl and continue until all is cooked.
  • Turn off pot and return meat to pot.
  • Add beef stock, tomato paste, Worcestershire, paprika, garlic and thyme,
  • Stir to combine.
  • Add onions, celery, potatoes and carrots.
  • Stir until well mixed.
  • Add bay leaf.
  • Cook on high pressure for 35 minutes.
  • When pot shuts off, cover vent with dish towel to avoid spattering and press quick release.
  • In a small bowl, whisk together cornstarch and water until well blended. Set aside.
  • Remove lid.
  • Remove bay leaf and discard.
  • Add cornstarch mixture and stir until blended. Allow several minutes for sauce to thicken.
  • Salt and Pepper to taste and serve.


Calories: 369kcal | Carbohydrates: 27g | Protein: 26g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 385mg | Potassium: 1137mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3278IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg