Instant Pot Beef & Vegetable Stew: A Hearty Dinner for a Cozy Evening

There’s something comforting about a warm bowl of beef stew at the end of the day. Tender beef, potatoes, carrots, and peas come together in a savory broth for a satisfying dinner that invites everyone to slow down and gather around the table.

This Instant Pot Beef & Vegetable Stew gives you that familiar comfort without hours of simmering on the stove. The beef cooks first, then the potatoes and carrots go in for a shorter cooking time to help them keep their shape. Serve with bread or rolls for soaking up the rich broth.

Instant Pot Beef & Vegetable Stew

Servings: 4–6
Prep time: 15 minutes
Cook time: About 65–80 minutes, including pressure buildup and release

Ingredients

1½ pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
3 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1½ pounds potatoes, cut into 1½-inch chunks
3 large carrots, cut into thick pieces
1 cup frozen peas
2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

Brown the beef. Select Sauté on the Instant Pot. Add the olive oil and brown the beef in two batches. Transfer it to a plate.
Cook the onion and garlic. Add the onion and cook for 3 minutes. Stir in the garlic and cook for another 30 seconds.
Scrape the bottom of the pot. Pour in about ½ cup of the beef broth. Scrape the bottom thoroughly to loosen every browned bit.
Add the stew ingredients. Return the beef to the pot. Add the remaining broth, tomato paste, thyme, salt, and pepper.
Pressure-cook the beef. Lock the lid and set the valve to Sealing. Cook on HIGH pressure for 35 minutes.
Release the pressure. Let the pressure release naturally for 10 minutes, then carefully release the remaining pressure.
Cook the potatoes and carrots. Add the potatoes and carrots. Lock the lid, set the valve to Sealing, and cook on HIGH pressure for 4 minutes. Carefully quick-release the pressure.
Finish and thicken. Select Sauté. Stir in the frozen peas and the cornstarch mixed with cold water. Simmer for 3–5 minutes, stirring occasionally, until the stew thickens and the peas are hot.
Taste and serve. Adjust the seasoning as needed, then ladle into bowls and serve warm.

A Few Simple Tips

Brown in batches. Giving the beef room in the pot helps it brown instead of steam.
Scrape thoroughly. Loosening the browned bits adds flavor to the broth and helps prevent a Burn warning.
Keep the vegetables chunky. Larger potato chunks and thick carrot pieces hold up better during pressure cooking.
Plan for the full cooking time. The Instant Pot needs time to build pressure for both cooking stages, so allow about 80–95 minutes from prep to serving.

What to Serve Alongside

Bread or soft dinner rolls make an easy companion to this hearty stew. For a little freshness alongside, add a simple green salad.

Whether it’s a chilly evening or you’re simply craving a familiar homemade meal, this beef and vegetable stew is a comforting way to bring everyone to the table.