I love beef stew with potatoes, especially when the beef is so tender it practically falls apart. But waiting all day? No, thank you! With the Instant Pot, you can cook stew for 35 minutes on High Pressure, followed by a 10–15-minute natural release. One cook even described the beef as tasting as if it had simmered for hours!
There's one catch. Those 35 minutes don't include browning, pressure buildup, or thickening the gravy. Still, it's considerably quicker than my old slow cooker routine.
Check This Instant Pot Beef Stew Recipe
Servings: Approximately 6
Ingredients
- 2½ pounds beef chuck roast, cut into even chunks
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons cooking oil
- 3 garlic cloves, minced
- 1 tablespoon Lea & Perrins Worcestershire sauce
- 2 cups beef broth
- 1½ pounds potatoes, cut into large chunks
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Season the beef with salt and pepper, keeping the pieces roughly the same size.
- Select Sauté, heat the oil, and brown the beef in batches. Add garlic briefly, then pour in the broth, scraping up those tasty browned bits.
- Return the beef, add Worcestershire sauce and potatoes, and secure the lid. Cook on High Pressure for 35 minutes.
- Allow a 10–15-minute natural pressure release, then carefully vent any remaining pressure. The pot may reach pressure faster because the ingredients are already hot from sautéing.
- Select Sauté. Mix cornstarch with cold water, stir into the simmering broth, and cook until the gravy thickens.
For medium-thick gravy, use approximately 1 tablespoon cornstarch per cup of liquid, mixed with equal parts cold water.
How Long Does It Really Take?
Instant Pot's official Basic Beef Stew lists approximately 54 minutes of cooking time and 1–2 hours overall with preparation.
For this version, allow roughly 65–85 minutes from start to finish, depending on browning, pressure buildup, and finishing. The 35 minutes refers strictly to pressure cooking.
Why Chuck Makes Such Tender Stew
Chuck comes from a hardworking part of the cow, which means it contains plenty of collagen.
As it cooks, that connective tissue breaks down into gelatin, creating tender beef and richer cooking juices.
That's why chuck is recommended for stew, whether you're simmering it for hours or using pressure.
Cut the beef evenly and don't rush the natural release. Those two little details make a noticeable difference when you're trying to avoid chewy meat.
Why I'd Choose This Over My Slow Cooker
A slow cooker can take most of the day to make beef stew. The Instant Pot handles the main cooking stage in 35 minutes.
Does that automatically mean better flavor? Not necessarily. There's no established scientific side-by-side comparison proving pressure-cooked stew tastes better, but I do love the taste.
But for a busy weeknight, saving several hours is a pretty convincing reason to try it!
And if you've ever forgotten to switch on the slow cooker before leaving the house, you'll understand!
Two Mistakes That Can Ruin Your Stew
Rushing the pressure release: Give the beef its full 10–15 minutes. Releasing pressure immediately can leave you disappointed with tougher meat.
Adding cornstarch too early: Wait until pressure cooking is finished. Stir the slurry into hot broth on Sauté for a smooth, spoon-coating gravy.
If it's still thin, let it simmer briefly. Nobody ordered beef-flavored water!
How to Store Leftover Beef Stew
Keep your refrigerator at 40°F or below. Cook or freeze raw beef within 3–5 days. Small portions of stew meat may thaw in the refrigerator in about a day.
Refrigerate leftovers promptly. According to the USDA's storage recommendations, cooked stew keeps 3–4 days refrigerated or 3–4 months frozen for best quality.
Continuously frozen leftovers remain safe longer, although moisture and flavor may deteriorate.
For whole beef roasts, USDA recommends a minimum internal temperature of 145°F, followed by a three-minute rest.
The Secret to Weeknight Beef Stew
5 minutes on High Pressure, a 10–15-minute natural release, and cornstarch added afterward is all you need here!
Start with chuck, cut it evenly, and use roughly 1 tablespoon cornstarch per cup of broth for a thicker gravy.
The natural release is worth those extra minutes, and even with the full cooking time, dinner arrives much sooner than it would from the slow cooker.
All that slow-cooked flavor without planning dinner at breakfast? I'll take it!
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