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bowl of Instant Pot Beef Stew with beef, potato and carrots

Instant Pot Beef Stew

Instant Pot beef stew is a flavorful, full meal ready to eat in half the time of cooking the stew on the stove top.
Course Main
Cuisine American
Keyword instant pot beef stew
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 359kcal
Author Kat Jeter & Melinda Caldwell


  • 2 pounds Beef chuck roast trimmed and cut into 1-1 1/2 inch cubes
  • 1/4 cup All-purpose flour
  • 1 teaspoon Paprika
  • 1 teaspoon Black pepper
  • 2 teaspoons Kosher salt
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • 1 Shallot diced
  • 3 cloves Garlic minced
  • 32 ounces Beef broth
  • 1 cup Red wine
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon Dried Italian seasoning
  • 4 cups chopped Red potatoes bite-size pieces (about 1/2")
  • 3 cups chopped Baby carrots bite-size pieces


  • Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1-1 1/2" cubes. It takes about 5 minutes, but don't skip this step.It is totally worth it!
  • Combine flour, paprika, pepper and salt in a large 1gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
  • Place olive oil and butter in the bottom of Instant Pot and set to SAUTE.
  • Once butter is melted, remove beef from flour and shake gently to remove loose flour.
  • Place coated beef pieces in the bottom of the pot. Don’t crowd the pot, cook in batches, approximately ⅓ of the beef in each batch. Turn the pieces until all sides are browned, approximately 2-3 minutes per side, and set each cooked batch aside.
  • Meanwhile, prepare shallots,garlic, potatoes, and carrots. Shallot should be diced and garlic minced. Potatoes and carrots should be cut into bite-size pieces. Set aside.
  • Once all beef is browned, add shallots and garlic to the Instant Pot. Cook until translucent, about 3 minutes.
  • Add wine and deglaze pot by scraping up the browned bits at the bottom of the pot, cooking for 2 minutes. After 2 minutes hit CANCEL to turn off SAUTE.
  • Add beef stock, Worcestershire, and Italian seasoning. Stir to combine.
  • Return the beef to the pot along with the potatoes and carrots. If there is not enough liquid to cover the beef and vegetables add just enough beef broth or water to cover them.
  • Place Instant Pot lid on and lock in place, seal pressure valve, and set to cook on HIGH for 30 minutes. When it is done cooking do a natural release for 10 minutes before releasing the pressure and opening the pot.
  • If necessary, add additional salt to taste (mine was perfect).


Serving: 8ounces | Calories: 359kcal | Carbohydrates: 16g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 86mg | Sodium: 1181mg | Potassium: 801mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6855IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 4mg