Easy Instant Pot Beef Stew

Served in a thick broth, this instant pot beef stew with hints of sweet chile ancho will be your new favorite weeknight dinner. The bits of pull-apart chuck roast will make you want to have more than one helping. Aromatics like rosemary and sage balance out the richness while smokey cumin and earthy paprika add more personality. Paired with a slice of bread to soak up all the sauce, this comforting beef stew is an easy recipe you’ll be making all through fall and winter.

Why You’ll Love This Recipe

Homemade. There’s nothing like homemade stew on a fall or winter night.
Convenient. You won’t need to dirty tons of pans and pots. All you need is the Instant Pot.
Versatile. Swap the veggies or add more spices so you can use up what you have in your fridge and pantry.
Makes great leftovers! This stew is even more flavorful the day after it is made. Cook up a batch on Sunday, then reheat during the week for the easiest dinner ever.

What You’ll Need

This beef stew is packed with herbs, fresh veggies, and spices. Check the recipe card at the bottom of the post for exact amounts.

Beef chuck roast – Cut off the excess fat.
Dried rosemary – Adds wonderful aroma.
Dried sage – Adds earthy, woody hints.
Garlic powder – Feel free to use diced garlic.
Onion powder – You can use garlic powder if you’re out of onion powder.
Smoked paprika – Mild paprika works too.
Black pepper – Don’t use white or pink pepper because they’re very sweet and floral.
Ancho chili powder – Guajillo chili powder is a good swap.
Avocado oil – Feel free to use olive or coconut oil.
Sweet onion – White or yellow onion are okay. No red onion because it’s too spicy.
Celery – Adds flavor along with the onion and garlic.
Garlic cloves – Fresh garlic is best, but garlic powder works too.
Large carrots – Leftover baby carrots are a good swap.
Baby potatoes – You can also use regular potatoes if you cut them into smaller pieces.
Balsamic vinegar – Adds tang and sweetness.
Tomato sauce – Try to find plain tomato sauce, not with Italian seasoning.
Beef bone broth – Regular beef or veggie broth are good swaps. I prefer low-sodium versions.
Tomato paste – Don’t use tomato purée because it lacks depth.
Frozen sweet peas – Canned peas work too if they’re well rinsed and drained.
Salt – I prefer kosher or Himalayan salt.
Cornstarch and water – Whisking them makes a slurry that thickens the stew.

How to Make Instant Pot Beef Stew

All you need to do is brown the beef and veggies before pressure cooking it to perfection. Check the recipe card at the bottom of the post for more detailed instructions.

Whisk the spices. In a small bowl, mix together salt, dried rosemary, dried sage, garlic powder, onion powder, smoked paprika, black pepper, and ancho chili powder.

Seared steak in the instant pot. — Season the beef.

Season it. Pat the beef dry with a paper towel and place it in a large bowl. Season the beef with the spice rub until completely coated.
Brown the beef. Set the Instant Pot to Sautée mode on HIGH for 15 minutes. Add 1 tablespoon of avocado oil and then add half of the seasoned beef. Sear it for 2-3 minutes per side or until browned. Remove the seared beef from the heat and place it on a plate. Repeat this process with the remaining beef.

Adding the onions and celery. — Sauté the veggies.

Cooked beef with celery and onions. — Sauté the veggies.

Sautée the veggies. Once all the beef is seared remove it from the heat. Add the onions, celery, and garlic. Sautée it for 3-4 minutes or until the onions have softened.

Adding the potatoes, carrots, tomato sauce, and tomato purée. — Add the potatoes, carrots, tomato sauce, and tomato paste.

Mixing the ingredients before pressure cooking. — Add the potatoes, carrots, tomato sauce, and tomato paste.

Pour in the broth. Return the beef to the Instant Pot. Add the potatoes, carrots, tomato sauce, beef broth, and tomato paste. Using a large spoon, gently mix everything together until it’s well combined.

Instant pot beef stew in the Instant Pot. — Cook it.

Preasure cook it. Place the lid on the Instant Pot and switch it to Pressure Cooker mode on HIGH for 30 minutes. Naturally release the steam for 10 minutes. Turn the pressure release valve to release excess steam before removing the lid.
Add the peas. Switch it back to Sautée mode for 2 minutes. Add in the frozen peas and cornstarch slurry. Stir well. Season with salt as needed.
Serve. Ladle the stew into bowls and serve immediately.

Tips & Variation Ideas

These ingredient hacks and swaps will help you nail any beef stew made in an Instant Pot.

Make even cuts. Don’t slice the beef into irregular pieces because the small ones will overcook and the larger ones will be raw.
Add more veggies. Mushrooms, sweet potatoes, and parsnips are great ways to make your stew heartier.
Make it a Guinness stew. Swap 1/4 of the beef bone broth for Guinness stout to give the stew a rich, malty touch.
Add protein. Adding 1/4 cup of pre-soaked lentils to the Instant Pot will add some plant-based protein.
Ask your butcher. If you ask your butcher to trim off excess fat and dice the meat for you, you’ll save lots of prep time.
Always sear it. Don’t skip searing the meat because it locks in the juices and prevents the beef from drying out. It also gives it a nice golden color.

What Goes With Instant Pot Beef Stew?

I love to dip baguettes or ciabattas into this Instant Pot beef stew. It’s great on its own for dinner. If I really want to add some side dishes, Mashed Potatoes are my go-to. For a low-carb version, try my Mashed Cauliflower. For other veggie sides, pair it with my Air Fryer Green Beans or Corn on the Cob.

How to Store and Reheat Extras

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from direct heat and sunlight when on the counter for reheating or serving. To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pot over medium-low heat for 8-10 minutes.

Instant Pot Beef Stew