Instant Pot Beef Stew

Instant Pot Beef Stew is full of flavor and made quickly in the Instant Pot

You know what?  This is like the 8th recipe I have added today.  Instant Pot Beef Stew and I keep getting told on my site that I need to add more words to make SEO better.  What’s weird though is that I’m pretty sure nobody reads all the nonsense about the recipe unless it is step-by-step instructions (which I don’t have for this recipe yet).  So, I will just leave the recipe for you!


Instant Pot Beef Stew

Servings: 8


  • 2 to 2 1/2 lbs stew beef or beef chuck roast Cut into 1 1/2 inch pieces.
  • 3 tbsp olive oil
  • 2 tbsp garlic minced
  • 1 large onion diced
  • 1 1/2 cups celery chopped
  • 1/4 cup balsamic vinegar
  • 3 cups beef stock
  • 3 tbsp tomato paste
  • 1 1/2 lb baby potatoes halved, about 4 cups
  • 1 1/2 cups carrots cut roughly
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • fresh herbs to garnish when serving (optional)


  • Turn your Instant Pot to the sauté setting. When it's hot, add your olive oil and then your stew meat. Sauté your beef until browned stirring constantly.
  • Add onion, celery, and minced garlic to the Instant Pot. Stir until onion gets translucent, Press the cancel button to stop sautéing.
  • Pour the balsamic vinegar in the Instant Pot first to deglaze the bottom. Use a spatula and scrape up any of those amazing bits that caramelized and may be stuck after sautéing.
  • Add the rest of the ingredients.
  • Seal the Instant Pot. Set it to Pressure Cook (or Manual, depending on the model Instant Pot you have) on high pressure for 30 minutes.
  • Once cooking is complete, natural release pressure for at least 10 minutes. DONT quick release.
  • Ladle into bowls and top with chopped fresh herbs. Enjoy!

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