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–+ servings
Two bowls on Instant Pot beef stew with glasses of red wine nearby.
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5 from 3 votes

The BEST Instant Pot Beef Stew {Super Tender}

Here is the BEST instant Pot beef stew recipe! It's super tender, has a delicious gravy and is filled with fresh vegetables and herbs.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: beef stew, instant pot
Servings: 6 servings
Calories: 440kcal
Author: Taylor Stinson

Ingredients

  • 2 tbsp olive oil
  • 2 lb chuck roast cut into 1 1/2 inch pieces
  • 1 tsp salt plus more to taste
  • 1/2 tsp pepper
  • 1 yellow onion chopped
  • 4 cloves minced garlic
  • 3 carrots peeled and chopped
  • 2 Yukon gold potatoes chopped
  • 2 celery stalks chopped
  • 1 tbsp Worcestershire
  • 1 tsp Italian seasoning
  • 3 sprigs fresh thyme plus more for garnish
  • 1 sprig fresh rosemary plus more for garnish
  • 2 bay leaves
  • 1 cup beef broth
  • 1/2 cup dry red wine omit if desired
  • 1/2 cup peas

Option to thicken sauce

  • 2 tbsp cornstarch
  • 1 tbsp water

Instructions

  • Heat olive oil in the Instant Pot on saute mode. Season beef chunks with about half the salt and pepper, then sear in single layer batches for 2 minutes per side until browned. Remove and repeat until all beef is seared.
  • Keeping Instant Pot on saute mode, add another splash of olive oil and onions, cooking for 2-3 minutes. Add garlic, then turn off saute mode.
  • Add beef and juices back to pot, along with remaining ingredients except for peas, cornstarch and water. Cook on high pressure for 25 minutes.
  • Let the pressure release naturally. Remove bay leaves and mix cornstarch and water together if you desire a thicker gravy, stirring this mixture in along with peas.
  • Garnish with extra thyme and rosemary if desired, then serve and enjoy!

Notes

Make sure you do a natural pressure release to ensure the beef stays nice and tender.
Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 1-2 minutes.
Freeze this beef stew for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 440kcal | Carbohydrates: 21g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 872mg | Potassium: 973mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5249IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 4mg