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instant pot beef stew in a ceramic bowl

Instant Pot Best Beef Stew

Course: Main, Soups and Stews
Cuisine: American, European
Keyword: Comfort Food, Instant Pot
Difficulty: Easy
Number of Ingredients: 9
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 156kcal
Author: Marilyn
My grandmother made a melt-in-your-mouth beef and vegetable stew that always made us run to the table for dinner. Using a bounty of fresh vegetables and tender beef, this updated version of the best beef stew continues to get me excited for dinner.
Print Recipe



  • 2 tbsp  virgin olive oil
  • 1-½ lbs  boneless beef chuck steak cut into ½-inch (1 cm) cubes
  • 2          carrots sliced
  • 2          stalk celery sliced
  • 1          onion finely chopped
  • 1          russet potato cut into ½-inch (1 cm) cubes
  • 3 cups  ready-to-use beef broth
  • 2 cups  stout beer such as Guinness
  • 3 tbsp  tomato paste
  • 1          can (14 oz) diced tomatoes
  • Kosher salt and freshly ground black pepper


  • Press Sauté; the indicator will read “Normal.” When the display says “Hot,” add oil to the pot and heat until shimmering. Add beef (see tip, at left) and cook, stirring, for 4 to 5 minutes or until browned on all sides. Press Cancel. Add carrots, celery, onion, potato, broth, beef and tomato paste, stirring well.
  • Close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the ‘–’ button to decrease the time on the display to 11 minutes.
  • When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The beef should be melt-in-your-mouth tender. (If more cooking is needed, reset the manual pressure to “High Pressure” for 2 minutes.)
  • Press Sauté. Add tomatoes and cook, stirring often, for 7 to 9 minutes or until soup is your desired consistency. Season to taste with salt and pepper.


  • Cook the beef cubes in batches for more even browning. Transfer the browned cubes to a plate after each batch. Add them back to the pot when all are browned.
  • If you like your stew a little thicker,  in step 4 mash a few of the potatoes and stir into the broth along with the tomatoes. The liquids will continue to thicken.


Calories: 156kcal | Carbohydrates: 12g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 484mg | Potassium: 475mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2690IU | Vitamin C: 9.4mg | Calcium: 40mg | Iron: 1.7mg