Instant Pot Beef Stew – Easy Recipe

instant pot beef stew

OMG, people! This recipe is SO good I just have to share! You will want to make it again and again. I’m not even really a huge fan of beef stew, but I AM fan of a meal-in-a-bowl, and I’m definitely a fan of my new Instant Pot! And anything that takes my food prep to the next level like this beef stew recipe has, is going to get its very own page on my blog! :)

They said this beef stew was “life changing”…

When I found this recipe on the Pinch of Yum (love her!), I thought it was kind of cute that the name of it was actually be Life Changing Beef Stew. I must admit though, if anything, it’s forever changed the way I make stew in our house.

I live in Hawaii, where it can be hot and muggy for much of the year (not your typical beef stew weather), but on those occasional cool “winter” days with breezy, rainy weather outside (it barely gets below 60°F), this home-made comfort food hits the spot.

instant pot beef stew-ingredients

The one thing I do miss…

Granted, making stew in the Instant Pot doesn’t fill your house with the aroma from the long, stove-top simmer that it takes for conventional stew to cook. So yes, I do miss that. But with that said, I’ll take a cook time of 35-45 minutes over 2-3 hours any day! Not only that, it tastes just like grandma used to make – maybe even better!

A new staple

This dish is now a go-to for me… even with my kids away at college, and me all by my lonesome trying to eat it all (it just means beef stew for dinner, and then lunches multiple times that week, which sure makes my meal prep easier)! I’m definitely planning to make a batch when they come back home for break. :)

Other notes

P.S. And if you don’t know what I mean by “Instant Pot”, you have no idea what you’re missing!  (This is the one I use)

instant pot beef stew-ingredients

Instant Pot Beef Stew

EASY Beef Stew recipe for the Instant Pot. Simple ingredients, cooked in a little over 45 minutes, and delish!
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 6 servings


  • Instant Pot


  • 2 lbs beef (chuck roast, cut into 1 in. chunks – leave the fat on if you wish)
  • 1 med onion thinly sliced
  • 2 stalks celery chopped in bite-sized pieces
  • 5-6 carrots chopped in bite-sized pieces
  • 1 Tbsp tapioca balls NOT the pudding; it's those little round "pearls" that come in a bag. Sometimes you'll find it in the asian foods section of your grocery store
  • 1/2 cup tomato juice you can also try tomato sauce or stewed tomatoes, whatever you have on hand
  • 1 Tbsp sugar
  • salt to taste


  • Just place all ingredients in the Instant Pot, turn on the stew/meat setting and set the timer to 35 minutes.
  • Let sit for about 10 minutes after the cook time is up. Then release the steam valve.
  • Serve with your favorite side of rice or bread and a nice salad!


Alternative to tapioca for thickening:
Make a slurry of 2 tablespoons corn starch and ¼ cup water. Add to the the ingredients when you are filling up the Instant Pot before cooking.
If the stew is too thick for your taste, especially if you choose to use tomato sauce rather than juice, you can always add a little water to the gravy to suit your taste.
Some folks recommend searing the beef before cooking stew. I never do that and I think it comes out great – super moist when you make it inside the pressurized Instant Pot.
Keyword beef stew, instant pot, meal in a bowl, stew

Was your life changed, too?

I would love to hear your opinion on how you liked this recipe! I’ve made this beef stew three times now – once with tomato sauce, once with tomato juice, and one time all I had in the pantry was a can of Rotel, so I used that! Each time tasted a little bit different, but all were good!

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