Instant pot beef stew

Instant Pot Beef Stew

Instant Pot Beef Stew - a wonderfully tender and flavorful pressure cooker beef stew that is packed with healthy vegetables and fresh herbs. 

Course main
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
NPR 15 minutes
Total Time 30 minutes
Servings 4
Calories 481 kcal


  • 1.5 lb beef chuck roast two inch sized cubes, 700g
  • 1 tbsp olive oil
  • 1 large red onion peeled and cut into large chunks
  • 2 sweet potatoes peeled and cubed into large chunks
  • 4 carrots peeled and cut into large chunks
  • 2 tbsp tomato paste UK - tomato puree
  • 8 oz tomato sauce UK - use 240mls passata
  • 1 - 3/4 cups gluten free beef broth 500ml
  • 1/2 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic crushed
  • 2 sprigs fresh rosemary about 4- 5 inches in total, or more if you prefer
  • 2 tbsp tapioca or cornstarch (optional, to thicken)


  1. Cut the beef chuck roast into two inch sized pieces.

  2. Peel and chop the red onion, sweet potatoes and carrots as directed in the ingredients list.
  3. Brown the beef using the saute setting in your Instant Pot, add a little olive oil and do it in batches so you don't steam the meat, then remove and set aside, or you can do it in a large skillet if you prefer.

  4. Add the gluten free beef broth to the pressure cooker and be sure to fully deglaze the bottom of the pot to prevent the 'burn' notice from coming on, then add the beef chuck, salt, pepper, garlic, and tuck in two sprigs of rosemary. 

  5. Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 12 minutes at high pressure, then let it do a natural pressure release for 15-20 minutes.

  6. Release any remaining pressure, open the lid and quickly add the vegetables, tomato sauce, and tomato paste, stir, and immediately replace the lid and cook for 4 minutes at high pressure then quick release the pressure.

  7. If you find that any of your vegetables are still a little hard after that, simply simmer your instant pot beef stew for a few more minutes. How long they take to cook will depend on the size you cut them.

  8. If you want to thicken your stew further, use 2 tbsp cornstarch or tapioca starch mixed with a little cold water. 

    Add a small amount at a time (you probably won't need it all) into the stew after you have cooked the vegetables, stir and then simmer until you get it to your desired thickness.

Recipe Notes


This is approximate and may vary but allowing an average of 10 minutes for the stew to come to pressure the first time it should take about 40- 50 minutes total cook time including the time needed for natural pressure release. 


So just like on the stovetop, the smaller the vegetable pieces the faster they will cook. I have given the sizes for the meat and vegetables in the recipe, generally speaking about 2 inch sized cubes will work with this recipe. 


If you do not have your vegetables prepped and ready to add to the stew when the pressure drops after the first cooking cycle and you have the lid off for more than a minute then you will lose the residual heat that is in there and it will take longer for it to return to pressure the second time.

So the moral of the story is, simply have your vegetables ready to go and add them in as soon as you remove the lid,  then get the lid back on quickly to retain the heat.

Nutrition Facts
Instant Pot Beef Stew
Amount Per Serving
Calories 481 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 1314mg57%
Potassium 1321mg38%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 9g10%
Protein 36g72%
Vitamin A 19800IU396%
Vitamin C 11.6mg14%
Calcium 90mg9%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.