Home Recipes Beef Instant Pot Beef Stew (Homemade Pressure Cooker)

Instant Pot Beef Stew (Homemade Pressure Cooker)

Name: Instant Pot Beef Stew
Prep time: 20 min
Cook time: 20 min
Total time: 75 min
Ingredients: 1 1/2 - 2 pounds beef chuck roast (trimmed and cut into 1-2 inch chunks); 1-2 teaspoons sea salt; 1/2 teaspoon black pepper; 1/2 teaspoon onion powder; 2 1/2 teaspoons Italian seasoning (divided); 1/3 cup all-purpose flour (or gluten-free flour, or 2 tablespoons almond flour for keto); Cooking oil; 1 medium onion (cut into large chunks); 3-4 cloves garlic (minced); 6 tablespoons tomato paste; 2 tablespoons balsamic vinegar or red wine; 4 medium Yukon potatoes (peeled and chopped into 1-inch chunks); 1 large sweet potato (peeled and chopped into 1-inch chunks); 3 medium carrots (peeled and cut into thick slices); 2 ribs celery (chopped); 1-2 teaspoons Worcestershire sauce; 1 bay leaf; 4-5 cups beef broth; Water as needed; 1-2 tablespoons fresh chopped parsley (for garnish); 1/2 star anise (optional); Salt and pepper (to taste); 2 tablespoons cornstarch or flour (or arrowroot powder, or 2 teaspoons xanthan gum for low carb); 3 tablespoons cool water

Rebecca Hopkins

September 24, 2026

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There’s nothing quite like a bowl of hearty beef stew on a chilly day. Tender chunks of beef, creamy potatoes, sweet carrots, and a rich, savory broth; it’s the ultimate comfort food. But traditionally, beef stew requires hours of simmering on the stovetop or in a slow cooker. Who has that kind of time on a busy weeknight?

Enter the Instant Pot! This recipe for Instant Pot Beef Stew delivers all the deep, slow cooked flavor you crave in a fraction of the time. Using a pressure cooker, you can have fall apart beef and perfectly cooked vegetables on the table in about an hour; most of which is hands off time.

I’m so excited to share this recipe with you today. It’s become a staple in my home, and I know it will in yours too. The secret is a simple combination of classic ingredients: a touch of balsamic vinegar for brightness, a hint of star anise for incredible depth (trust me on this!), and a rich tomato paste base. The result is a stew that tastes like it simmered all day.

Let’s get cooking!

Why You’ll Love This Recipe

Incredibly Fast: Ready in about an hour, compared to 3+ hours for traditional methods.
Deep, Rich Flavor: The pressure cooker locks in flavors, and the addition of balsamic vinegar and star anise takes it to the next level.
Fall Apart Tender Beef: Chuck roast becomes melt in your mouth tender under pressure.
One Pot Meal: Sauté, pressure cook, and thicken all in the same pot. Easy cleanup!
Customizable: Easily make it gluten free, low carb, or keto with simple swaps.

Ingredients

For the Stew

1 ½ – 2 pounds beef chuck roast, trimmed and cut into 1–2 inch chunks (or beef stew meat)
1–2 teaspoons sea salt
½ teaspoon black pepper
½ teaspoon onion powder
2 ½ teaspoons Italian seasoning, divided
⅓ cup all purpose flour (use gluten free flour as needed, or 2 tablespoons almond flour for keto)
Cooking oil (canola, avocado, or light olive oil)
1 medium onion, cut into large chunks
3–4 cloves garlic, minced
6 tablespoons tomato paste
2 tablespoons balsamic vinegar or red wine
4 medium Yukon Gold potatoes, peeled and chopped into 1 inch chunks (sub with turnips or large cauliflower florets for low carb/keto)
1 large sweet potato, peeled and chopped into 1 inch chunks (sub with pumpkin for low carb/keto)
3 medium carrots, peeled and cut into thick slices (leave out for low carb/keto)
2 ribs celery, chopped
1–2 teaspoons Worcestershire sauce
1 bay leaf
4–5 cups beef broth (homemade or low sodium)
Water as needed to cover vegetables
1–2 tablespoons fresh chopped parsley, for garnish
½ star anise (optional, but adds incredible depth)
Salt and pepper, to taste

For Thickening (Optional)

2 tablespoons cornstarch or flour (use arrowroot powder or 2 teaspoons xanthan gum for low carb)
3 tablespoons cool water

Equipment

Instant Pot (6 quart or larger)
Large zip top bag
Cutting board and knife
Measuring cups and spoons
Wooden spoon or spatula

Instructions

1Season and Coat the Beef: In a large zip top bag, combine the flour, salt, pepper, onion powder, and ½ teaspoon of Italian seasoning. Add the beef chunks and shake until well coated.

2Brown the Meat (Optional but Recommended): Set your Instant Pot to the Sauté function and add a drizzle of cooking oil. Once hot, add the beef in batches (don’t crowd the pot) and brown on all sides. The meat will not be cooked through; this step is just for flavor. Transfer the browned meat to a plate and set aside.

3Sauté the Aromatics: Add a little more oil if needed, then add the onions and garlic. Sauté for 1–2 minutes until fragrant. Add the balsamic vinegar and tomato paste, stirring to deglaze the pot and scrape up any browned bits. Cook for about 1 minute.

4Add Everything to the Pot: Return the browned beef to the pot. Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, remaining 2 teaspoons Italian seasoning, bay leaf, beef broth, and star anise (if using). Stir to combine. If the liquid doesn’t quite cover the vegetables, add a little water; just enough to cover.

5Pressure Cook: Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High Pressure and set the timer for 20 minutes.

6Natural Release: Once the cooking time is up, allow the pressure to release naturally for at least 15 minutes. Then carefully turn the valve to Venting to release any remaining pressure.

7Thicken (Optional): If you’d like a thicker stew, make a slurry by whisking the cornstarch (or flour) with 3 tablespoons of cool water. Set the Instant Pot to Sauté, bring the stew to a gentle boil, and stir in the slurry. Simmer for a few minutes until thickened.

8Serve: Discard the bay leaf and star anise. Taste and adjust seasonings with salt and pepper. Serve hot, garnished with fresh parsley. Enjoy!

Expert Tips for Success

Don’t Skip the Browning: While you can dump everything in and skip browning, taking the extra 10 minutes to brown the beef adds a depth of flavor that’s absolutely worth it.
The Star Anise Secret: I know it sounds unusual, but half a star anise pod adds a subtle, almost magical depth to the stew. It doesn’t taste like licorice; it just enhances the beefy, savory notes.
Natural Release is Key: Don’t quick release the pressure! A natural release for at least 15 minutes ensures the meat stays tender and doesn’t toughen up.
Cut Veggies Uniformly: Cut your potatoes, sweet potatoes, and carrots into similar sized chunks so they cook evenly.
Adjusting Thickness: The stew will thicken slightly as it cools. If you want it thicker, use the optional slurry. For a lower carb version, xanthan gum works wonders.

Variations

Gluten Free: Use gluten free flour for coating the beef and gluten free cornstarch or arrowroot for thickening.
Low Carb / Keto: Swap potatoes and sweet potatoes for turnips, radishes, or cauliflower florets. Skip carrots. Use almond flour for coating and xanthan gum for thickening.
Red Wine Version: Replace the balsamic vinegar with ½ cup of dry red wine for an even richer flavor. Add it during the sauté step and let it reduce slightly.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño with the onions.

How to Store Leftovers

Store leftover beef stew in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious! Reheat gently on the stovetop or in the microwave.

Freezing: This stew freezes beautifully. Allow it to cool completely, then transfer to freezer safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Can I skip browning the meat?
Yes, you can! Simply add all the ingredients (except the slurry) to the Instant Pot and proceed with pressure cooking. The flavor will be slightly less complex, but it’s still delicious and saves time.

Can I use frozen beef?
It’s best to use fresh or thawed beef for even cooking. If using frozen, you’ll need to increase the pressure cooking time, but the vegetables may become mushy. I recommend thawing first.

My stew is too thin. How do I thicken it?
Use the optional slurry: whisk cornstarch (or flour) with cool water, then stir it into the stew on Sauté mode and simmer until thickened. For low carb, use xanthan gum.

Can I add other vegetables?
Absolutely! Mushrooms, green beans, or peas are great additions. If using quick cooking veggies like peas, add them after pressure cooking during the thickening step.