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A bowl of Instant Pot beef stew with cubes of meat, potatoes, carrots, onions and peas.

Instant Pot Beef Stew

This Instant Pot beef stew is tender meat combined with carrots, potatoes and peas in a rich and savory broth. An easy dinner that can be on the table in less than an hour!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 402kcal
Author Sara Welch


  • 1 tablespoon olive oil
  • 2 1/2 pounds beef stew meat
  • salt and pepper to taste
  • 1 onion diced
  • 2 teaspoons minced garlic
  • 1 pound small yellow potatoes quartered or halved
  • 4 carrots peeled, halved and cut into 1 inch pieces
  • 3 cups beef broth
  • 3 tablespoons tomato paste
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup frozen peas
  • 3 tablespoons flour
  • 2 tablespoons chopped parsley


  • Turn the Instant Pot to Saute, then select More. Wait for the pot to heat up, then add the oil. 
  • Add half of the stew meat to the pot and season with salt and pepper to taste. Cook for 3-4 minutes on each side or until browned. 
  • Remove the meat from the pot. Repeat with remaining meat.
  • Place all the meat in the pot along with the onion, garlic, potatoes, carrots, beef broth, tomato paste, dried thyme leave, bay leaf, and salt and pepper to taste.
  • Stir to combine. Seal the Instant Pot and set it to Manual High Pressure for 30 minutes.
  • Carefully vent the pressure valve, or let the pressure release manually. 
  • Remove 1/3 cup of stew liquid from the pot. Add the flour and whisk until smooth.
  • Pour the flour mixture back into the pot, and turn the pot back to the Saute function. 
  • Add the peas to the pot. Simmer for 3-5 minutes or until stew has started to thicken.
  • Sprinkle with parsley, then serve.


Calories: 402kcal | Carbohydrates: 23g | Protein: 47g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 117mg | Sodium: 653mg | Potassium: 1318mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7100IU | Vitamin C: 24.1mg | Calcium: 94mg | Iron: 7.5mg