Instant Pot Beef Stew with Potatoes and Carrots

Instant Pot Beef Stew with Potatoes and Carrots is one of the most comforting, soul-warming dishes you can prepare with minimal effort and maximum flavor. Traditionally, beef stew requires long hours on the stovetop to achieve that melt-in-your-mouth tenderness, but the Instant Pot transforms this classic dish into a quick, weeknight-friendly meal.

The pressure cooking process intensifies the flavors, infuses the broth with aromatic herbs, and tenderizes the beef perfectly. This stew combines hearty vegetables, rich broth, and savory beef to create a satisfying, nourishing bowl that feels like a warm hug on a cold day.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between convenience and depth of flavor. Everything is cooked in one pot, so cleanup is minimal, and the Instant Pot allows the ingredients to develop a rich, slow-cooked taste in a fraction of the time.

The beef becomes incredibly tender, the potatoes turn soft and buttery, and the carrots offer natural sweetness. It’s also incredibly versatile—you can adapt the vegetables, seasonings, or thickness to your liking, making it a go-to meal for busy nights or cozy weekends.

Why It’s a Must-Try Dish

This dish is a must-try because of its perfect combination of ease, nutrition, and comforting flavor. It’s a family-friendly recipe that appeals to all ages and is ideal for meal prepping, potlucks, or weeknight dinners.

The hearty vegetables and protein-rich beef provide a balanced meal in one bowl. Plus, the Instant Pot ensures consistency every time, making it a reliable recipe for both beginners and seasoned home cooks.

Preparation Time

Prep Time: 15 minutes
Cooking Time: 40 minutes (including pressure buildup and release)
Total Time: 55 minutes

Servings and Calories

Servings: 6
Calories: Approximately 350 to 420 calories per serving (varies based on 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, cubed
• 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 slurry)
• 2 tablespoons water (for slurry)
• Optional: 1 cup green peas (add after pressure cooking)

Cooking Directions

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

Step-by-Step Preparation Method

1. Prepare Ingredients: Cube beef, peel and chop potatoes and carrots, and mince garlic.
2. Brown the Beef: Turn the Instant Pot to Sauté. Heat olive oil, add beef, and sear until browned on all sides.
3. Add Aromatics: Add diced onions and garlic. Sauté for 1 minute until fragrant.
4. Add Seasonings: Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix well.
5. Pour in Broth: Add beef broth and stir to combine.
6. Add Vegetables: Place potatoes and carrots on top. Do not stir to avoid the Burn warning.
7. Pressure Cook: Close lid, set valve to sealing, and cook on High Pressure for 35 minutes.
8. Natural Release: Allow pressure to release naturally for 10 minutes, then switch valve to venting.
9. Thicken the Stew: Combine flour and water to form a slurry. Turn Sauté mode back on and stir slurry into stew. Simmer until thickened.
10. Add Peas: Add peas at the end and stir to heat through.
11. Taste and Adjust: Adjust salt and pepper as needed and serve warm.

How to Serve This Recipe

Serve the stew hot in deep bowls, garnished with fresh parsley if desired. It pairs wonderfully with crusty bread, dinner rolls, mashed potatoes, buttered noodles, steamed rice, or a green salad. A side of roasted vegetables also complements the dish perfectly.

Recipe Tips

• Brown the beef thoroughly to develop deep flavor.
• Avoid stirring potatoes and carrots into the bottom to prevent burning.
• Use Yukon Gold potatoes for the creamiest texture.
• Simmer longer after adding slurry for a thicker consistency.
• Add a splash of red wine for richer flavor.

Variations

• Red Wine Stew: Replace 1 cup of broth with red wine.
• Gluten-Free Version: Use cornstarch instead of flour.
• Tomato-Rich Stew: Add a can of diced tomatoes.
• Vegetable Boost: Add celery, mushrooms, or parsnips.
• Spicy Stew: Add chili flakes, smoked paprika, or cayenne.
• Herb Variation: Swap thyme and rosemary for Italian seasoning.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months in freezer-safe containers.
• Reheating: Reheat gently on stovetop or microwave. Add a splash of broth if the stew thickens too much.

Special Equipment Needed

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

Conclusion

Instant Pot Beef Stew with Potatoes and Carrots is the ultimate comfort dish that brings together tenderness, flavor, and convenience in one pot. Whether you need a quick weeknight meal or a cozy weekend dinner, this hearty stew delivers rich, satisfying results every single time. With simple ingredients, deep flavors, and easy cleanup, it’s a recipe you’ll return to again and again for warm, nourishing comfort.

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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 one of the most comforting, soul-warming dishes you can prepare with minimal effort and maximum flavor. Traditionally, beef stew requires long hours on the stovetop to achieve that melt-in-your-mouth tenderness, but the Instant Pot transforms this classic dish into a quick, weeknight-friendly meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 to 1.5 2 pounds beef stew meat, cubed
• 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 slurry)
• 2 tablespoons water (for slurry)
• 1 Optional: cup green peas (add after pressure cooking)

Instructions

1. Prepare Ingredients: Cube beef, peel and chop potatoes and carrots, and mince garlic.
2. Brown the Beef: Turn the Instant Pot to Sauté. Heat olive oil, add beef, and sear until browned on all sides.
3. Add Aromatics: Add diced onions and garlic. Sauté for 1 minute until fragrant.
4. Add Seasonings: Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix well.
5. Pour in Broth: Add beef broth and stir to combine.
6. Add Vegetables: Place potatoes and carrots on top. Do not stir to avoid the Burn warning.
7. Pressure Cook: Close lid, set valve to sealing, and cook on High Pressure for 35 minutes.
8. Natural Release: Allow pressure to release naturally for 10 minutes, then switch valve to venting.
9. Thicken the Stew: Combine flour and water to form a slurry. Turn Sauté mode back on and stir slurry into stew. Simmer until thickened.
10. Add Peas: Add peas at the end and stir to heat through.
11. Taste and Adjust: Adjust salt and pepper as needed and serve warm.

Keywords: Instant Pot Beef Stew with Potatoes and Carrots