This instant pot beef stew recipe is a hearty, healthy, and easy dinner! Don’t forget the crusty bread for dunking!
Yessssssssss. Bring on the cold weather and ALL the soups. Can soup be a favorite food? Just that whole genre. I don’t care whether it’s thick and chunky like this beef stew or light and fun like my lemony artichoke orzo soup. I just. love. soup.
Instant pot recipes are also just the best. Right after my father-in-law gifted us one for Christmas, I was SO afraid to use it. (New appliance? Wait. New appliance that is capable of exploding when used improperly? Cue terror.) BUT. After we got over the initial intimidation, the instant pot quickly became our most-used small appliance. It is so incredibly easy to use and can have dinner ready in under an hour. Beautiful.
How to Make Instant Pot Beef Stew
- Trim and cut the chuck roast into bites.
- Chop the baby potatoes, carrots, onion, and celery!
- Dump everything except the cornstarch in an instant pot and set to “stew” or high pressure for 35 minutes.
- Let the stew naturally release for 10 minutes, then quick release.
- Stir the cornstarch and 2 tablespoons water together to create a cornstarch slurry and stir the slurry into the stew.
- Let the stew cool for five minutes, give it a stir, and serve!
Now how is that for the easiest set of high-level instructions ever?
Why We Love It
Beef stew is just pot roast in soup form and who does not love a good pot roast? Tender, fall-apart-in-your-mouth beef, sweet carrots, and baby potatoes! This is one of our favorite cold weather dinners and can be served on its own or with a side of crusty bread for dunking. Or you know. A side salad. But who needs one when there are loads of veg in the soup? 😉 There is a fair amount of chopping prep, but that’s all you need–a cutting board and instant pot and you’re done!
Instant Pot Beef Stew FAQ
The “stew” setting is equivalent to 35 minutes on high pressure.
This recipe uses a cornstarch slurry–a mixture of cornstarch and water. The stew will continue to thicken as it cools. It’s important to use cold or room-temp water to make the slurry, since cornstarch will clump up in hot water instead of dissolving.
A variety of beef cuts will work for this recipe, including sirloin, ribeye, or generic stew meat cuts. Chuck roast or ribeye will give you fall apart beef chunks with a really savory broth, but they’re slightly more expensive. A sirloin will be a leaner cut, so a little less fall-apart, but still delicious. Stew meat is a bit of a gamble. It’s most often made from chuck or round cuts. Sometimes it’s great; sometimes it’s questionable. But it is less expensive!
Any bread for dunking and a side salad!
If you make this instant pot beef stew, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made!