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Instant Pot Beef Stew

Instant Pot beef stew with tender 1 1/2-inch cubes, Yukon gold potatoes, and carrots in thick gravy. Seasoned beef browns first, then cooks under HIGH pressure for juicy flavor before a cornstarch simmer thickens the stew.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
natural release 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

beef chuck, cut into 1 1/2-inch cubes
  • 2 lb beef chuck
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
olive oil
  • 2 tbsp olive oil
onion, diced
  • 1 onion
garlic, minced
  • 3 clove garlic
tomato paste
  • 2 tbsp tomato paste
beef broth
  • 2.5 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
dried thyme
  • 1 tsp dried thyme
bay leaf
  • 1 bay leaf
Yukon gold potatoes, cubed
  • 1.5 lb Yukon gold potatoes
carrots, cut into 1-inch pieces
  • 4 carrots
cornstarch mixed with water
  • 2 tbsp cornstarch
  • 2 tbsp water
frozen peas
  • 1 cup frozen peas

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chuck cubes with salt and black pepper. Heat oil on SAUTE and brown the beef in batches until well browned, working in batches so the pot stays hot.
Build the stew base
  1. Cook the diced onion for 3 minutes in the remaining cooking juices. Add the minced garlic and tomato paste, stirring until fragrant.
  2. Pour in 1/2 cup broth and deglaze, scraping the bottom of the pot to lift the browned bits. Stop when the liquid looks smooth and no browned streaks remain.
  3. Add the browned beef, remaining broth, Worcestershire sauce, dried thyme, bay leaf, cubed Yukon gold potatoes, and carrots. Spread everything into an even layer so the vegetables cook uniformly.
Pressure cook
  1. Seal the Instant Pot and cook on HIGH pressure for 35 minutes. The stew should come to pressure quickly and then cook until the beef and potatoes are tender.
  2. Let the pressure release naturally for 10 minutes before opening the lid. Wait until the float valve drops for a safe, gentle release.
Thicken and finish
  1. Switch to SAUTE and stir in the cornstarch slurry (cornstarch mixed with water). Simmer, stirring often, until the gravy thickens to a spoon-coating consistency.
  2. Stir in the frozen peas and cook just until heated through, about a few minutes. Remove the bay leaf and serve while hot.

Notes

For the best texture, don’t crowd the beef when browning—small batches help it brown instead of steam. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is yes: cool completely, freeze up to 3 months, then thaw overnight and reheat until hot. For a lighter option, use low-sodium beef broth and reduce added salt accordingly.