The Ultimate Instant Pot Beef Stew

Name: The Ultimate Instant Pot Beef Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds beef chuck, cut into 2 inch cubes; 2 tablespoons all purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 cup water; 1 yellow onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon dried marjoram; 1/4 teaspoon red pepper flakes; 2 tablespoons Worcestershire sauce; 2 tablespoons tomato paste; 1 tablespoon brown sugar; 3 cups low sodium beef broth; 8 ounces Baby Bella mushrooms, sliced; 3 large carrots, chopped; 1 pound mini potatoes; 1 cup pearl onions; 2 tablespoons cornstarch mixed with 2 tablespoons water; Fresh thyme bundle for aromatics

This hearty beef stew is the perfect cozy dinner made easy in your pressure cooker.

By Daily Recipes Book· 🌍 American· July 15, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

Nothing says home quite like a bowl of classic beef stew, and this version makes it simple enough for any busy weeknight. By using an Instant Pot, you get tender, melt in your mouth beef and perfectly cooked vegetables in a fraction of the time it takes on the stove.

I love this recipe because it is a complete one pot meal. It saves me so much time on cleanup, and the flavors really develop while it cooks under pressure. It is pure comfort food that tastes even better the next day.

Ingredients

2 pounds beef chuck, cut into 2 inch cubes
2 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup water
1 yellow onion, chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon red pepper flakes
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1 tablespoon brown sugar
3 cups low sodium beef broth
8 ounces Baby Bella mushrooms, sliced
3 large carrots, chopped
1 pound mini potatoes
1 cup pearl onions
2 tablespoons cornstarch mixed with 2 tablespoons water
Fresh thyme bundle for aromatics

Instructions

1
Toss the beef cubes in a bowl with the flour, salt, and pepper until evenly coated.
2
Set your Instant Pot to the saute function and heat the olive oil. Brown the beef in batches until it has a nice crust, then set it aside.
3
Pour the water into the pot and scrape the bottom with a wooden spoon to loosen all the browned bits.
4
Add the onion and garlic, cooking for about one minute until fragrant.
5
Stir in the red pepper flakes, dried herbs, Worcestershire sauce, tomato paste, brown sugar, and beef broth.
6
Return the beef to the pot and add the mushrooms, carrots, potatoes, and pearl onions. Place the fresh thyme bundle on top.
7
Seal the lid and cook on high pressure for 35 minutes, then allow the pressure to release naturally for 15 minutes.
8
Carefully open the lid, remove the fresh thyme bundle, and stir in the cornstarch slurry. Let the stew saute for 2 more minutes until the gravy reaches your desired thickness.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This stew freezes very well, so you can keep a batch in the freezer for a quick meal later. Serve it with a thick slice of crusty bread to soak up the savory gravy.

#comfort food #beef #easy dinner #one pot

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