This Instant Pot Beef Stew is incredibly easy to make with just 20 minutes of active cooking.

The Instant Pot does the rest, making a hearty, flavorful, and tender beef stew that will become your go-to recipe.

Ingredients

2 pounds chuck roast, cut into 1½ to 2 inch chunks
1 large yellow onion, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
3 large carrots, peeled and cut diagonally into 1-inch pieces
2 tablespoons garlic, minced (about 4-5 cloves)
2 tablespoons tomato paste
1½ pounds baby gold potatoes, washed and halved
6 ounces mushrooms, halved or quartered
3 cups unsalted beef stock
3 dry bay leaves
3 teaspoons kosher salt (or to taste)
½ teaspoon cracked black pepper (or to taste)
3½ tablespoons cornstarch (mix with 3 tablespoons of water to make a slurry)
1 cup frozen peas (optional)
Fresh parsley, finely chopped (optional for garnish)
Oil, as needed for cooking (any neutral oil)

Instructions

Step 1: With the Instant Pot set to “Saute”, heat 1 tablespoon of oil. Brown the chuck roast pieces on all sides, about 1 minute per side.

Do this in batches and remove the beef once browned.

Step 2: In the same pot, add onion, celery, and carrots. Saute until the onion becomes translucent, about 3 minutes.

Add garlic and cook for another 30 seconds until fragrant. Stir in tomato paste to coat the vegetables.

Step 3: Add beef stock or a small amount of water to deglaze the pot, scraping up any browned bits.

Add the beef back in along with potatoes, mushrooms, beef stock, bay leaves, salt, and pepper. Stir to combine.

Step 4: Lock the Instant Pot lid, ensuring the pressure release is set to “Sealing”.

Select the “Pressure Cook” function and set it to high pressure for 30 minutes.

Once done, allow for a 15-minute natural release, then manually release the remaining pressure.

Step 5: Open the lid, add frozen peas (if using), and select the “Saute” function again. Let the stew come to a simmer.

Step 6: Prepare the cornstarch slurry by mixing 3½ tablespoons cornstarch with 3 tablespoons water.

Gradually add the slurry to the simmering stew, stirring until it thickens.

Step 7: Portion the beef stew into bowls, garnish with chopped parsley, and serve hot!

Frequently Asked Questions (FAQs)

1. What cut of beef is best for making Instant Pot beef stew?

Beef chuck roast is the best cut for making beef stew, as it has a good balance of fat that keeps the beef tender and flavorful.

2. Can I use stew meat?

Although stew meat can be used, it’s not recommended because it often consists of mixed cuts that cook inconsistently. Chuck roast is a better option for more uniform tenderness.

3. Why is my meat tough in the Instant Pot?

If your meat is tough, it may be because the wrong cut of beef was used. Opt for chuck roast, which has enough fat to remain tender during cooking.

4. What can I substitute for cornstarch?

Potato starch, arrowroot, and tapioca starch are great substitutes for cornstarch. Use them the same way you would use cornstarch to thicken your stew.

5. Can I make this stew in advance?

Yes, this stew can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.