• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 8

Instant Pot Beef Stew Recipe

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon oil
  • 1/2 cup chopped yellow or white onions
  • 6 ounce can tomato paste
  • 3 cups low-sodium beef broth
  • 3 tablespoons soy sauce (see note)
  • 2 tablespoons instant/minute tapioca (see note)
  • 2 bay leaves
  • 1/4 teaspoon black pepper (I use coarsely ground)
  • 2-3 pounds stew meat (or a chuck or arm roast, trimmed and cut into 1-inch cubes)
  • 2 to 2 1/2 cups chopped carrots, about 1/2-inch pieces
  • 2 to 2 1/2 cups peeled and chopped potatoes (any variety), about 1/2-inch pieces
  • 2 cups frozen peas


Select the Saute function on the Instant Pot (use the + or – button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.
Add the beef broth, soy sauce, tapioca, bay leaves and black pepper. Whisk or stir to combine.
Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select “manual” or “pressure cook” and dial up or down to get to the right number, the IP will start on its own).
When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 3 minutes.
Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.

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