Go Back
+ servings
Bowls of soup are shown on the counter with a blue towel.
4.34 from 9 votes

Instant Pot Beef Stew Recipe

Save time with this Instant Pot Beef Stew, a classic comfort food made in under an hour. You'll find it so quick and easy to combine meat, potatoes, and carrots in a tomato-based sauce in a pressure cooker for the most filling and satisfying Fall dinner.

Course Dinner, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 384 kcal


  • 1 ½ lbs. beef stew meat lean
  • 2 Tbsp. oil avocado or olive oil
  • 3 garlic cloves finely minced
  • 3 cups beef broth regular sodium, divided
  • 8 oz. tomato sauce canned
  • 1 ¼ lbs. red potatoes cut into ½-inch cubes
  • 4 stalks celery cut into ¼-inch pieces
  • 1 lb. carrots cut into ½-inch pieces
  • 1 small sweet onion finely diced
  • 1 ½ - 2 tsp. salt to taste
  • ¾ tsp. black pepper
  • 1 tsp. thyme dried
  • 1 tsp. rosemary dried
  • ½ tsp. sage ground
  • 3 Tbsp. cornstarch or tapioca starch
  • 1 cup frozen peas
  • Parsley optional


  1. Set a 6-quart Instant Pot to the sauté function and add beef stew meat and butter or oil. Sauté for 3-4 minutes or until meat is lightly seared.
  2. Add garlic and sauté for 1 minute.
  3. Pour 3 cups broth into pot and scrape the bottom to loosen up any bits of meat. Add all of the ingredients except for the remaining ½ cup broth, starch, and peas. Give the ingredients a good stir, place the lid and ensure the pressure release valve is set to sealed.

  4. Set Instant Pot to High Pressure for 30 minutes. Once the timer goes off let the stew sit for 10 minutes before releasing the pressure release valve. (NPR 10 minutes.)

  5. While stew is sitting, whisk together ½ cup broth that has been warmed up with 3 tablespoons starch to form a slurry that will help thicken the stew.
  6. Set the Instant Pot to the sauté function for 3-5 minutes and add in the slurry and the frozen peas. Sauté until your desired consistency is reached.

  7. Serve with parsley, gluten-free bread, or crackers and enjoy!

Recipe Video

Recipe Notes

*If on a Whole30 diet, simply leave out the peas.

  • To Store: Seal in an airtight container and refrigerate for up to 4 days.
  • To Freeze: Let the soup come to room temperature first, then place in an airtight plastic container. Fill the container as close to the top as you can, and place it in the refrigerator overnight. Transfer to the freezer for up to 6 months.
Nutrition Facts
Instant Pot Beef Stew Recipe
Amount Per Serving
Calories 384 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 70mg23%
Sodium 1690mg73%
Potassium 1611mg46%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 9g10%
Protein 32g64%
Vitamin A 13197IU264%
Vitamin C 30mg36%
Calcium 109mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.