Get that "all day" beef stew flavor in less than 1 hour with your Instant Pot!
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Instant Pot Beef Stew

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Author: Judith Hannemann


  • 1 lb cut up stew meat chuck, top round, shoulder
  • 1/2 cup flour
  • 2 tbs butter
  • 2 cups beef stock
  • 4 large potatoes cut in 1-inch chunks
  • 1 bag 14 oz frozen pearl onions (don’t defrost)
  • 1 cup carrots cut in 1-inch chunks
  • 3 turnips cut in 1-inch chunks
  • 8 oz fresh mushrooms quartered
  • 2 cloves garlic minced
  • 1 sprig about 3-inches rosemary -OR- 1 tsp dried
  • 3 sprigs fresh thyme -OR- 1 tsp dried
  • 2 tsp salt
  • 2 tbs tomato paste
  • 1 tbs worcesteshire sauce
  • 1 tbs soy sauce
  • 2 tsp brown sugar
  • 1/2 cup peas


  • Place flour in a large bowl, add meat and toss to coat.
  • Set Instant Pot on Saute (medium heat setting). Add the butter. When butter sizzles, place the meat in the pot to brown on all sides.
  • Pour the stock in the pot and scrape up the browned bits at the bottom.
  • Add the vegetables, onions, herbs, salt, garlic, tomato paste, worcestershire sauce, soy sauce & brown sugar. Stir well.
  • Cover, seal and set on Meat/Stew, Reduce pressure naturally (takes about 15 min). For other branded pots, see the post above for guidelines.
  • Stir in the peas (they will cook from residual heat)
  • You can thicken by mixing 3 tbs cornstarch in 1/2 cup water—stir in and bring to a boil.