Instant Pot Beef Stew

A hearty, comforting stew featuring tender beef and a medley of nutritious root vegetables, all cooked quickly and effortlessly in the Instant Pot. Perfect for an easy, affordable family meal.

This Instant Pot beef stew is my go-to when I want something cozy and satisfying without spending hours in the kitchen. Every time I make it, I love how the meat turns out so tender and the veggies stay perfectly cooked.

Ingredients

• Beef chuck or stewing beef: 2 lbs (900 g), cut into 1½-inch cubes
• Carrots: 3 medium, peeled and cut into 1-inch pieces
• Parsnips: 2, peeled and cut into 1-inch pieces
• Potatoes: 2 medium, peeled and cubed
• Onion: 1 large, chopped
• Celery: 2 stalks, sliced
• Garlic: 3 cloves, minced
• Beef broth: 3 cups (700 ml), low sodium preferred
• Diced tomatoes: 1 can (14 oz / 400 g), with juice
• Tomato paste: 2 tbsp
• Vegetable oil: 2 tbsp
• Salt: 2 tsp (or to taste)
• Black pepper: 1 tsp, freshly ground
• Dried thyme: 1 tsp
• Dried rosemary: 1 tsp
• Bay leaves: 2
• Cornstarch: 2 tbsp (optional, for slurry)
• Cold water: 2 tbsp (optional, for slurry)
• Fresh parsley: 2 tbsp chopped (optional garnish)

Instructions

Brown the beef:

Set the Instant Pot to Sauté mode. Add oil and brown the beef cubes in batches, about 3–4 minutes per batch. Transfer browned beef to a plate.

Sauté aromatics:

Add onion, celery, and garlic to the pot. Sauté for 2–3 minutes until softened.

Add tomato paste:

Stir in tomato paste and cook for 1 minute.

Combine ingredients:

Return beef to the pot. Add carrots, parsnips, potatoes, diced tomatoes with juice, beef broth, thyme, rosemary, bay leaves, salt, and pepper.

Deglaze:

Stir well, scraping the bottom to deglaze any browned bits.

Pressure cook:

Lock the Instant Pot lid and set valve to Sealing. Cook on Manual/Pressure Cook at high pressure for 35 minutes.

Release pressure:

Allow natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.

Thicken stew:

For a thicker stew, mix cornstarch and cold water to make a slurry. Set Instant Pot to Sauté, stir in slurry, and simmer for 2–3 minutes until thickened.

Finish & serve:

Remove bay leaves. Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.

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My kids always request this stew after a chilly day, and it instantly brings everyone to the table. Sharing this meal is one of my family's favorite traditions in winter.

Serving Suggestions

Serve the beef stew hot with crusty bread or over rice for a complete filling meal. Fresh parsley or chives add a vibrant pop just before serving.

Nutrition Info

Each serving provides about 385 calories, 15 g fat, 28 g carbohydrates, and 34 g protein. This makes it a balanced main course for any family night.

Substitution Ideas

Feel free to swap parsnips for turnips, rutabaga, or even sweet potatoes. You can add a splash of red wine with the broth for richer depth.

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Enjoy this filling Instant Pot beef stew as a hearty meal any night of the week. It tastes even better the next day, so don't skip leftovers!

Recipe Questions & Answers

→ Can I substitute the root vegetables?

Yes, parsnips can be replaced with turnips or rutabaga for a similar earthy flavor and texture.

→ How do I thicken the stew if needed?

Mix cornstarch with cold water to create a slurry, then stir it into the hot stew while sautéing until thickened.

→ What cut of beef is best?

Beef chuck or stewing beef cut into 1½-inch cubes works best to achieve tender, flavorful results.

→ Can I add more seasonings?

Yes, adjust salt, pepper, and herbs like thyme or rosemary to suit your taste preferences.

→ Is it necessary to brown the beef first?

Browning enhances flavor and texture by creating caramelized edges, adding depth to the stew’s taste.

→ What can I serve alongside this stew?

Crusty bread pairs well to soak up the rich broth and completes the meal nicely.