Instant Pot Beef Stew has all of the flavor of the classic favorite, but it's ready in half the amount of time!
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Instant Pot Beef Stew

This Instant Pot Beef Stew recipe has all of the flavor of the classic favorite, but it's ready in half the amount of time!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: beef, main course, instant pot, stew
Servings: 8 Servings
Calories: 463kcal
Author: Lisa Johnson


  • 3 pounds beef chuck (cut into 1-inch cubes)
  • 2 Tablespoons olive oil
  • 1/3 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup dark red wine (I used Bordeaux)
  • 1 1/4 cups beef stock
  • 6 Tablespoons tomato paste
  • 2 Tablespoons Worcestershire sauce
  • 1 large yellow onion (diced)
  • 4 large carrots (peeled and cut 1-inch thick)
  • 1 pound Yukon gold potatoes (cut into 1-inch cubes)
  • 2 large cloves garlic (minced)
  • 2 springs fresh thyme (plus more for garnish)
  • 1 bay leaf

To thicken the Gravy (optional)

  • 4 Tablespoons cooking liquid
  • 2 Tablespoons cornstarch


  • Turn on your Instant Pot and press the “Saute” button. Add the oil when the display reads “HOT”.
  • Add the beef chunks in batches {I do 3 batches} and cook until browned. We are not cooking them, we are just browning them.
  • Remove the beef and place them in a large bowl. Continue cooking remaining beef until they are all browned.
  • Add the flour, salt and pepper to the cooked beef, and toss to coat.
  • Add the wine and stock to the pot. Stir to combine and scrape off the browned bits from the bottom, then add the tomato paste and Worcestershire sauce.
  • Add the flour coated beef, the potatoes, carrots, onions, thyme, bay leaf and garlic. Stir to combine. The liquid is visible on the side, but it does not completely cover the beef and vegetables.
  • Press the “Cancel” button. Secure the lid and make sure the pressure knob is in the “Sealing” position. Press the “Manual” button and use the – and + buttons to adjust the time to 25 minutes on High Pressure
  • When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.
  • Do a taste test and add additional seasonings if needed.
  • For a thicker gravy: remove 4 Tablespoons of the cooking liquid and place it in a small bowl. Stir in 2 Tablespoons of cornstarch to create a slurry.
  • Press the “Cancel” button, then the “Saute” button. Add the slurry to the pot and stir until thoroughly combined and the gravy starts to thicken and bubble.
  • Press the “Cancel” button. Ladle the Instant Pot Beef Stew into bowls and garnish with chopped fresh thyme.


  • This is the Spider Strainer that I have been using for the past 28+ years. I love it and use it all the time!
  • I use this 6 Quart Instant Pot® to create all of my recipes. I do not have a 3 qt or 8 qt, so I do not know what adjustments need to be made.
  • Try to cut the beef, potatoes and carrots into similar sized chunks so they cook evenly.
  • If you need Gluten-free: substitute tapioca or arrowroot starch for the flour.
  • If you do not want to use wine, you can substitute a dark stout (like Guinness) or use all beef stock.


Calories: 463kcal | Carbohydrates: 22g | Protein: 36g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 672mg | Potassium: 1210mg | Fiber: 3g | Sugar: 4g | Vitamin A: 124.6% | Vitamin C: 16.4% | Calcium: 7.6% | Iron: 36.8%