This easy, healthy Pressure Cooker Beef Stew recipe is so delicious and comes together so quickly that it would make a great weeknight dinner. Using an Instant Pot makes it fast, and using your own spice mix makes it healthier.
What Makes This Pressure Cooker Beef Stew So Great
- Better ingredients. A long time ago, I used to make beef stew in my Instant Pot with a packaged stew seasoning. Then I started to wonder what was in the mix and decided to make my own. It not only resulted in a much tastier beef stew, but a much healthier one at that.
- Simple. Not only is this Pressure Cooker Beef Stew crazy delicious, but it's super easy to make as well.
- Quick. I absolutely love my Instant Pot, and this recipe is made in less than 30 minutes thanks to pressure cooking. Seriously, who's ever heard of a tender, delicious beef stew recipe that was done that quickly? And now that you've heard about it, I'm sure you're going to want to make it time and time again.
- Changes. Now if this Pressure Cooker Beef Stew recipe looks familiar, it's because it's an old recipe of mine but I decided to revamp it a bit. And let me tell you, the changes make this easy beef stew recipe that much better.
Can I Make Pressure Cooker Beef Stew Low Carb?
Indeed, you can. You would make the following changes:
- Use turnips or radishes instead of potatoes. If using turnips, cut them into 2-3 inch cubes. If using radishes, leave them whole.
- Reduce or skip carrots. You can use frozen green beans instead. By using frozen beans, you will ensure they don't get overcooked in the time it takes for the other vegetables to cook.
- You can also use frozen cauliflower along with the other vegetables.
- Either skip the cornstarch slurry all together, and let the stew be a little thin, or use Xanthan Gum. Sprinkle about ½ teaspoon of xanthan gum to thicken the stew. Do not make a slurry with it! You will have a sticky, mucilaginous mess on your hands. Just turn the Instant pot to Sauté, sprinkle the gum evenly, and then stir until thickened.
- You can also add a cup or two of riced cauliflower in with the veggies. This will cook down and can sometimes help to thicken the gravy or sauce. You do not need to change cook times if you do this.
- Eat it plain or serve it over shirataki noodles.
How To Thicken Beef Stew
There are several ways you can thicken beef stew. Here are a few different options. Choose the one that fits your dietary needs and the ingredients you already have in your kitchen:
- Corn Starch. If you want a thicker beef stew, make a cornstarch slurry with one tablespoon of cornstarch and four tablespoons of water and mix in, allowing it to thicken.
- Flour. You can also mix a tablespoon of flour into four tablespoons of water and then add it into your cooked, hot, beef stew and stir until thickened.
- Xantham Gum. Sprinkle about ½ teaspoon of xanthan gum to thicken the stew.
- Cauliflower Thickener. I don't usually like thickeners so I often use 1 cup of cauliflower which cooks down and thickens the gravy. If you're doing this, cook it along with the meat.
Ingredients You'll Need
- 1 pound Beef Stew Meat- The hearty base of the dish, providing rich, meaty flavor and tender texture when pressure-cooked.
- 1 Onion- Adds natural sweetness and depth of flavor to the stew as it cooks down.
- 1 tablespoon Tomato Paste- Enhances the stew's richness, adds color, and deepens the umami flavor.
- 1 tablespoon Worcestershire Sauce- Brings savory depth and a slight tang, balancing the beefy flavor.
- 1 teaspoon Salt- Enhances the overall flavor and seasoning of the stew.
- 1-2 teaspoons Ground Black Pepper- Adds mild heat and earthy spice that complements the beef.
- 1 teaspoon Smoked Paprika- Infuses a subtle smoky flavor and warmth to the stew's broth.
- ½ teaspoon Dried Oregano- Provides a hint of herbal flavor that adds depth and balance.
- ½ cup Water- Helps create steam for pressure cooking and forms the base of the stew's broth.
- 1 cup Baby Carrots- Add natural sweetness and color while becoming tender during cooking.
- 2 cups Mushrooms- Contribute umami flavor and a meaty texture that complements the beef.
- 2 cups Potatoes- Thicken the stew naturally and make it heartier and more filling.
- 2 Bay Leaves- Add a subtle aromatic flavor and enhance the savory depth of the broth.
- 1 tablespoon Cornstarch or Arrowroot Powder (optional)- Used for thickening the stew if you prefer a richer consistency.
- 4 tablespoons Water- Mixed with the cornstarch or arrowroot to make a slurry for thickening the sauce at the end.
How to Make Instant Pot Beef Stew
So there's a trick to getting this right. Normally, I'm all in favor of throwing everything into the pressure cooker and cooking it in one go.
You can't do that with beef stew--or at least, not without overcooking your vegetables or undercooking your meat.
So for this recipe, what works is to cook the beef separately, and then add the vegetables in a separate cycle.
So here are the full instructions on how to make this delicious Pressure Cooker Beef Stew:
1. Throw everything into the Instant Pot except for the mushrooms and carrots.
2. Cook on high pressure for 15 minutes and release pressure quickly.
Click here to read more on QPR vs NPR in my detailed post.
3. Add the carrots and mushrooms and cook for 2 mins at High Pressure and let it release pressure naturally.
4. If you want a thicker gravy, turn your Instant Pot on to Sauté, and once it's hot and the sauce is bubbling, make a cornstarch slurry and mix in, allowing it to thicken.
Watch a Video on How to Make Instant Pot Beef Stew
Will Using QPR (Quick-Release) Make My Meat Tough?
I see this posted all the time in groups--don't use QPR it will make the meat tough.
- Cooking Time. So the real culprit here isn't QPR per se. It's that Natural Pressure release time counts as cooking time. Those 10 minutes that you let a pot rest without releasing pressure? It is cooking time.
- Ambient Heat. The liquid in the pot is still hot. There's ambient heat. The food continues to cook during that time.
- Shortcuts. If you QPR your meat, you're shortcutting the cooking time.
I've written a very thorough and nerdy post for those of you who want to learn more about when to use QPR vs. NPR for your Instant pot that you might want to check out.
Rest assured, by using this Instant Pot Beef Stew recipe, you will have the most tender beef you've ever eaten. Just follow the recipe as written.
For more tender, flavorful results when pressure cooking beef, check out my guide to the best cuts of beef for the Instant Pot.
How Do I Make This Beef Stew in a Slow Cooker?
I made this Pressure Cooker Beef Stew in the Instant Pot because I was in a hurry, but this will work well in the slow cooker too.
- Pour and Cook. Add everything into the slow cooker except the corn starch and water slurry. In a pressure cooker, vegetables take longer to cook and break down. In contrast, slower cooking breaks down meats faster and makes them very tender. So you can put everything in at the same time.
- More Water. Increase water to about 1-1.5 cups. This is because you will lose some of the water to evaporation. In a pressure cooker, since it is totally sealed, you lose very little water to evaporation. This is why you always need to use less water when converting a recipe to pressure cooking.
Tips And Tricks
Instant Pot beef stew is a comforting, hearty meal that comes together quickly while still tasting like it's been simmering all day. Here are some tips and tricks to help you make the perfect stew every time:
- Brown the beef first. Use the sauté function to sear the meat before pressure cooking. It adds rich flavor and better texture.
- Deglaze the pot. After browning, pour in a bit of water or broth and scrape up the browned bits to prevent a burn notice and add depth to the stew.
- Cut ingredients evenly. Chop vegetables into similar sizes so they cook uniformly under pressure.
Variations
Instant Pot beef stew is wonderfully adaptable, allowing you to tweak flavors and ingredients to suit your taste or dietary needs. Here are some delicious variations to try:
- Classic Red Wine Stew- Replace half of the water with red wine for a rich, deeply flavored sauce.
- Guinness Beef Stew- Use dark beer like Guinness instead of water for a hearty, Irish-inspired twist.
- Italian-Style Stew- Add diced tomatoes, Italian seasoning, and a handful of fresh basil for a Mediterranean flair.
- Spicy Southwest Stew- Mix in green chilies, cumin, and chili powder for a bold, smoky flavor.
What To Eat With Instant Pot Beef Stew
Pressure cooker beef stew is rich, hearty, and full of flavor, making it the perfect main dish to pair with a variety of comforting sides. Here are some delicious options to serve alongside it:
- Crusty Bread or Dinner Rolls- Perfect for soaking up the flavorful gravy.
- Mashed Potatoes- A classic, creamy side that complements the tender beef and vegetables.
- Rice or Cauliflower Rice- Helps stretch the meal and absorbs the savory sauce beautifully.
- Buttered Egg Noodles- Adds a comforting, homey touch and works well with the stew's broth.
How Long Does It Last?
Instant Pot beef stew typically lasts about 4 to 5 days when stored properly in the refrigerator. Allow the stew to cool completely before transferring it to an airtight container to keep it fresh and prevent excess moisture buildup.
When reheating, warm it gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much
Can You Freeze It?
For longer storage, you can freeze beef stew for up to 3 months, just be aware that the potatoes may soften slightly after thawing. It's best enjoyed within a few days for the richest flavor and best texture.
Want More Stew Meat Recipes?
- Love beef stew? This Beef Daube, or French-style beef stew, is an elegant yet familiar dish that is oh so delicious!
- This Instant Pot Beef Stroganoff recipe might be the best beef stroganoff you've ever had! Best of all, it's low carb!
- This Caldo De Res recipe gives you real Mexican beef soup flavor in less than an hour!
- Put a little Indian twist on dinner tonight with this Dutch Oven Beef Stew!
- Have some leftover beef stew meat? Check out my 16+ Easy Stew Meat Recipes That Aren't Just Beef Stew for more delicious recipes to cook!
- Instant Pot Bo Kho- a Vietnamese take on this popular dish.
With a Pressure Cooker Beef Stew this easy and this unbelievably delicious, you're bound to want to make this on a weekly basis! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Ingredients
- 1 pound Beef Stew Meat
- 1 Onion, chopped
- 1 tablespoon Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Kosher Salt
- 1-2 teaspoons Ground Black Pepper
- 1 teaspoon Smoked Paprika
- ½ teaspoon Dried Oregano
- ½ cup Water
- 1 cup baby carrots
- 2 cups Mushrooms, sliced
- 2 cups Potatoes, chopped into 3 inch pieces
- 2 Bay Leaves
For Thickening
- 1 tablespoon corn starch, or arrowroot powder Optional
- 4 tablespoons Water
Instructions
Instant Pot
- Throw everything into the Instant Pot except for the mushrooms and carrots and stir until the ingredients are well incorporated.
- Cook on high pressure for 15 minutes and release pressure quickly.
- Add the carrots and mushrooms and cook for 2 mins at High Pressure and let it release pressure naturally.
Thickening Options
- If you want a thicker gravy, turn your Instant Pot on to Sauté, and once it's hot and the sauce is bubbling, make a cornstarch slurry and mix in, allowing it to thicken.
- I don't usually like thickeners so I often use 1 cup of cauliflower which cooks down and thickens the gravy. If you're doing this, cook it along with the meat.
Slow Cooker
- For the slow cooker, put everything into your slow cooker except the corn starch and water slurry, cook on low for 6-8 hours and on high for 4 hours until the meat is tender.
Watch The Video
Slow Cooker Tips And Tricks
- Add everything into the slow cooker except the corn starch and water slurry. In a pressure cooker, vegetables take longer to cook and break down. In contrast, slower cooking breaks down meats faster and makes them very tender. So you can put everything in at the same time
- Increase water to about 1-1.5 cups. This is because you will lose some of the water to evaporation. In a pressure cooker, since it is totally sealed, you lose very little water to evaporation. This is why you always need to use less water when converting a recipe to pressure cooking.
How To Make This Low Carb
- Use turnips or radishes instead of potatoes. If using turnips, cut them into 2-3 inch cubes. If using radishes, leave them whole.
- Reduce or skip carrots. You can use frozen green beans instead. By using frozen beans, you will ensure they don't get overcooked in the time it takes for the other vegetables to cook.
- You can also use frozen cauliflower along with the other vegetables.
- Either skip the cornstarch slurry all together, and let the stew be a little thin, or use Xanthan Gum. Sprinkle about ½ teaspoon of xanthan gum to thicken the stew. Do not make a slurry with it! You will have a sticky, mucilaginous mess on your hands. Just turn the pot to Sauté, sprinkle the gum evenly, and then stir until thickened.
- You can also add a cup or two of riced cauliflower in with the veggies. This will cook down and can sometimes help to thicken the gravy or sauce. You do not need to change cook times if you do this.
- Eat it plain or serve it over shirataki noodles.
Get support & connect with our community on Facebook!
Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Hello Urvashi,
Made this last night. Noticed the post references a seasoning package but it's not in the body of the recipe, which was what I printed and followed w/out really reading the blog post 😉 the flavor was a bit flat and just heavy on the aromatics. What is the missing magical potion?
Hello! I'm almost 3 months post-op VSG. I plan to make this on Monday!!!!!!
Great! Do let me know how it turns out
Love your blog. Thank you. Quick Question, can you share which brand mushroom soup mix? I can find lipton mushroom onion soup mix but not plain mushroom soup mix. Thank you. A Fan!
Hi Fan! Thank you so much for writing. So I too have never seen a mushroom soup dry mix before I found one in Central Market. I'd suggest one of two substitutions. Either use onion soup mix (as you see, my recipes are hardly chef-created I'm just an enthusiastic home cook so you know, mushroom soup, onion soup, whatever, it all tastes good.). Or use a cream of mushroom soup and cut the water down a bit. I hope you enjoy it and let me know how it works for you!
That sounds delicious! And it really only takes 1 c water?
Yes because it's in the pressure cooker or slow cooker. In a pot on the stove I'm sure if would take a lot more. I hope you enjoy it!
I only see 1/2 cup of water, what if I wanted to put potatoes in there too?
In that case I'd try another 1/2 cup at most.
I use easy recipes and then a genies theme and another theme..it's not easy being so beautiful! :p