Instant Pot Beef Stew with Potatoes and Carrots

Instant Pot Beef Stew with Potatoes and Carrots is the perfect comforting meal for busy days when you crave something warm, hearty, and deeply flavorful but don’t have hours to spend in the kitchen.

This stew brings together tender chunks of beef, soft potatoes, sweet carrots, aromatic herbs, and a rich broth that tastes like it simmered all day—yet it takes a fraction of the time thanks to the Instant Pot. It is the kind of dish that fills your home with an irresistible aroma and delivers a cozy, satisfying bowl of goodness that appeals to all ages.

Why I Love This Recipe

I love this recipe because it provides the slow-cooked taste and melt-in-your-mouth tenderness without requiring constant supervision or long cooking times. The flavors develop beautifully under pressure, giving a deep, robust stew that tastes like it came from a traditional kitchen pot.

It’s incredibly nutritious, family-friendly, and easily customizable based on whatever vegetables or herbs you have on hand. Most importantly, it is one of the most reliable meals—no fuss, little cleanup, and consistently delicious.

Why It’s a Must-Try Dish

This recipe is a must-try because it combines convenience and comfort in the most satisfying way. Whether you’re cooking for your family, preparing a meal ahead of time, or wanting a comforting dinner after a long day, this stew delivers.

With its tender beef, hearty vegetables, and rich gravy-like broth, it’s a nourishing one-pot meal that makes weeknight dinners easy and enjoyable. It is also budget-friendly and great for leftovers, making it a smart choice for meal planning.

Preparation Time

Prep Time: 15 minutes
Cooking Time: 40 minutes (including pressure-building and natural release)
Total Time: 55 minutes

Servings and Calories

Servings: 6
Calories: Approximately 350–420 calories per serving (varies with cut of beef and amount of potatoes)

Course and Cuisine

Course: Main Course
Cuisine: American Comfort Food

Ingredients

• 1.5 to 2 pounds beef stew meat, cut into cubes
• 3 cups potatoes, peeled and cubed
• 2 cups carrots, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (for thickening)
• 2 tablespoons water (for thickening slurry)
• Optional: 1 cup peas (added after pressure cooking)

Cooking Directions

1. Sauté the beef in the Instant Pot until browned.
2. Add onion and garlic, cooking briefly until fragrant.
3. Stir in tomato paste, broth, Worcestershire sauce, herbs, and seasonings.
4. Add vegetables on top without stirring.
5. Pressure cook on High for 35 minutes.
6. Natural release for 10 minutes.
7. Thicken with a flour slurry if needed.
8. Add peas, stir, and serve hot.

Step-by-Step Preparation Method

1. Prepare the ingredients: Cube the beef, chop potatoes and carrots, and mince the garlic.
2. Set Instant Pot to Sauté: Add oil and brown the beef on all sides. This adds depth of flavor.
3. Add aromatics: Stir in onion and garlic, cooking for one minute.
4. Add seasonings and liquids: Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the beef broth.
5. Add vegetables: Place carrots and potatoes on top. Do not stir to avoid the Burn warning.
6. Pressure cook: Seal the lid, set to Manual or Pressure Cook on High for 35 minutes.
7. Natural release: Allow the Instant Pot to release pressure naturally for 10 minutes before opening the valve.
8. Thicken the stew: Mix flour with water to create a slurry. Set pot to Sauté again, stir in slurry, and simmer until thickened.
9. Add peas: Stir in peas if using and heat through.
10. Taste and serve: Adjust seasoning and serve warm.

How to Serve This Recipe

Serve the beef stew in deep bowls with fresh parsley for garnish. It pairs beautifully with warm crusty bread, mashed potatoes, steamed rice, or buttered noodles. For a complete meal, add a side salad or roasted vegetables.

Recipe Tips

• Browning the beef adds rich flavor—don’t skip this step.
• Avoid stirring the vegetables into the bottom to prevent the Burn warning.
• For richer broth, add an extra tablespoon of tomato paste.
• For a thicker stew, add more slurry or simmer longer.
• For a deeper flavor, use part red wine in place of some broth.

Variations

• Herb Variation: Replace thyme and rosemary with Italian seasoning.
• Spicy Stew: Add a pinch of chili flakes or smoked paprika.
• Red Wine Beef Stew: Replace 1 cup of broth with red wine for an elegant version.
• Vegetable-Loaded Version: Add celery, parsnips, green beans, or mushrooms.
• Gluten-Free Stew: Use cornstarch instead of flour for thickening.
• Tomato-Based Stew: Add a can of diced tomatoes for a richer, more robust broth.

Freezing and Storage

• Refrigerator: Store in airtight containers for 3–4 days.
• Freezer: Freeze for up to 3 months in freezer-safe containers.
• Reheating: Warm on stovetop or microwave; add a splash of broth if needed to loosen.

Special Equipment Needed

• Instant Pot or any electric pressure cooker
• Cutting board and knife
• Mixing spoon
• Measuring cups and spoons

Conclusion

Instant Pot Beef Stew with Potatoes and Carrots is the perfect blend of convenience, flavor, and comfort. In under an hour, you get a deeply rich, tender, and nourishing stew that tastes like it simmered all day. Whether you’re preparing a cozy family dinner, planning ahead for the week, or simply craving a warm and filling meal, this recipe ensures a delicious and satisfying outcome every time. Enjoy a hearty bowl of comfort made effortlessly.

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Instant Pot Beef Stew with Potatoes and Carrots

Author: Anna Williams Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 6 Calories: 420 kcal

Description

Instant Pot Beef Stew with Potatoes and Carrots is the perfect comforting meal for busy days when you crave something warm, hearty, and deeply flavorful but don’t have hours to spend in the kitchen.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 to 1.5 2 pounds beef stew meat, cut into cubes
• 3 cups potatoes, peeled and cubed
• 2 cups carrots, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (for thickening)
• 2 tablespoons water (for thickening slurry)
• 1 Optional: cup peas (added after pressure cooking)

Instructions

1. Prepare the ingredients: Cube the beef, chop potatoes and carrots, and mince the garlic.
2. Set Instant Pot to Sauté: Add oil and brown the beef on all sides. This adds depth of flavor.
3. Add aromatics: Stir in onion and garlic, cooking for one minute.
4. Add seasonings and liquids: Mix in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in the beef broth.
5. Add vegetables: Place carrots and potatoes on top. Do not stir to avoid the Burn warning.
6. Pressure cook: Seal the lid, set to Manual or Pressure Cook on High for 35 minutes.
7. Natural release: Allow the Instant Pot to release pressure naturally for 10 minutes before opening the valve.
8. Thicken the stew: Mix flour with water to create a slurry. Set pot to Sauté again, stir in slurry, and simmer until thickened.
9. Add peas: Stir in peas if using and heat through.

Keywords: Instant Pot Beef Stew with Potatoes and Carrots