Instant Pot Beef Stew Instant Pot Beef Stew

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Renée Drexler

Making a hearty beef stew has never been easier with an Instant Pot.  Create this favourite comfort food in a fraction of the time and don’t forget to serve with crusty bread to sop up the gravy. 

  • Total time 45 minutes
  • Credits : Canadian Living Magazine



Pat beef dry; place in bowl. Sprinkle with 1/2 tsp of the salt and pepper; toss to coat. Add flour, tossing to coat.

Press Sauté and set to More on 6- to 8-quart Instant Pot. Add 1 tbsp of the oil to pot. Brown half of the beef, stirring, for 3 minutes; transfer to bowl. Add remaining 1 tbsp oil to pot; repeat with remaining beef.

Add onion; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in tomato paste and remaining 1/2 tsp salt; cook, stirring frequently, for 1 minute. Add broth, stirring and scraping up browned bits.

Return beef and any juices to pot. Add carrots, potatoes, Worcestershire sauce, bay leaf and thyme. Lock lid; close Pressure Release Valve. Press Manual Pressure Cook; set to high for 15 minutes (takes about 10 minutes to come to pressure). When cooking finishes, press Cancel; open Pressure Release Valve to release steam.

Open lid. Discard bay leaf; stir in peas.

Test Kitchen Tip: Buy precut stewing beef to reduce prep time.

Makes 4 to 6 servings.

For the best user experience, consult your appliance manual to understand your model’s functions.

Nutritional facts PER EACH OF 6 SERVINGS: about

  • Fibre 5 g
  • Sodium 779 mg
  • Sugars 7 g
  • Protein 21 g
  • Calories 285
  • Total fat 9 g
  • Potassium 613 mg
  • Cholesterol 47 mg
  • Saturated fat 2 g
  • Total carbohydrate 33 g


  • Iron 28
  • Folate 19
  • Calcium 10
  • Vitamin A 78
  • Vitamin C 24
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Lunch & Dinner

Instant Pot Beef Stew