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Instant Pot Beef Stew Recipe

Our Instant Pot beef stew recipe makes a belly-warming soup packed with tender beef, creamy vegetables, and rich gravy.
Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: how to make beef stew in the instant pot, instant pot beef stew, instant pot beef stew recipe
Servings: 4 servings
Calories: 466kcal
Author: Luna Regina


  • 24 oz beef chuck cubed
  • 1 tbsp all-purpose flour
  • 2 tbsp olive oil
  • 2 oz onions chopped
  • 1 tbsp garlic minced
  • 1 tbsp unsalted butter
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp brown gravy mix
  • 1 tsp Hunt’s tomato paste
  • 3 fl oz red wine
  • 2 cups unsalted chicken broth
  • 12 oz potatoes cubed
  • 8 oz carrots cubed
  • 6 oz green peas
  • 2 tbsp parsley roughly chopped


  • Coat the beef: In a large mixing bowl, add 24 oz beef chuck and 1 tbsp flour. Toss to coat evenly.
    Step 1: Coat the beef.
  • Sear the beef: Turn your Instant Pot to the ‘Sauté’ program. Once it’s hot, add 2 tbsp olive oil and the beef to the pot. Sear for 5 minutes, flipping halfway through to brown both sides. Transfer to a plate and set aside.
    Step 2: Sear the beef.
  • Sauté the vegetables: Add 2 oz onions and 1 tbsp garlic, and cook for 1 minute, stirring constantly. Add 1 tbsp butter, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1 1/2 tsp gravy mix, and 1 tsp tomato paste. Stir for another 2 minutes to toast the spices.
    Step 3: Sauté the vegetables.
  • Deglaze the pot: Add the beef back in and stir for 5 minutes to coat the beef with the spices. Add 3 fl oz red wine and allow the alcohol to evaporate while scraping the pot.
    Step 4: Deglaze the pot.
  • Slow-cook the beef: Add 2 cups chicken broth to the pot. Stir a couple of times and cover with the lid. Seal the steam valve, turn on the ‘Meat Stew’ program, and cook for 40 minutes.
    Step 5: Slow-cook the beef.
  • Add the vegetables: Carefully turn the valve knob to release the steam before opening the lid. Add 12 oz potatoes, 8 oz carrots, and 6 oz green peas, and stir. Cover with the lid, seal the valve again, and cook for 15 minutes on the ‘Meat Stew’ program.
    Step 6: Add the vegetables.
  • Reduce the sauce: Release the steam and open the lid. Turn on the ‘Sauté’ program and cook for 10 minutes to reduce the sauce, stirring occasionally.
    Quick-release the remaining pressure
  • Garnish and serve: Ladle the beef stew to a deep dish or a bowl. Sprinkle with freshly chopped parsley and serve.
    Step 8: Garnish and serve.


Serving: 1serving | Calories: 466kcal | Carbohydrates: 30g | Protein: 39g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 588mg | Potassium: 1320mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10649IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 6mg