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Instant Pot Beef Stew with Bread

Instant Pot Beef Stew

Warm and cozy INSTANT POT BEEF STEW with beef chunks, potatoes, carrots, peas, and seasonings. A simple yet complete dish prepared in just a few minutes that perfectly creates a tender and meaty stew. A mouthwatering blend of smoky, meaty, and herby flavors. Every saucy spoonful of this stew is like a warm hug!
Course Main
Cuisine American
Keyword beef stew, instant pot beef stew
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 - 5
Calories 463kcal
Author Imma


  • Instant Pot Multi-cooker


  • 2 pounds (.91 kg) stew beef or beef chuck , cut into small chunks
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons Creole or Italian seasoning

Beef Stew

  • 2 tablespoons canola oil
  • 1 onion , diced
  • ½ teaspoon (1 g) minced ginger
  • 1 tablespoon (2.80 g) minced garlic
  • 1 tablespoon (0.80 g) fresh thyme
  • 2 teaspoons  (2.1 g) smoked paprika
  • 2-3 green onions , diced
  • 2 bay leaves
  • 2 tablespoons (32.76 g) tomato paste
  • 2 cups (470 ml) broth or water or more
  • 1 pound potatoes , cut into large chunks
  • 2 -3 large carrots , cut into large chunks
  • 1 teaspoon bouillon powder beef, chicken, or vegetable , adjust to taste (optional)
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup (150 g) peas
  • salt and pepper to taste
  • 2-3 tablespoons (7.6 g-11.4 g) parsley , optional


  • Thoroughly season beef with salt, pepper, and Italian seasoning or Creole Seasoning.  
  • Turn the Instant Pot on to “SAUTE” mode. 
  • Add 1 tablespoon of oil and heat up until it is simmering.  
  • Add beef and brown well, turning once, about 3-4 minutes per side or until beef browns up. Do not overcrowd the pan. Cook in batches, if necessary. 
  • Take the beef out and set it aside.  
  • Add 1 tablespoon of oil to the instant pot and add onions, ginger, garlic, thyme, smoked paprika, green onions, and bay leaves. Stir for about 2-3 minutes or until onions are translucent. 
  • Add tomato paste and beef broth. Stir well thoroughly scraping the brown bits from the bottom of the pan. Make sure you remove every bit of stuck-on food so that you don’t receive a “burn” warning.
  • Throw in browned beef, potatoes, carrots, and beef bouillon into the instant pot and salt according to preference. 
  • Close and seal the Instant Pot. Cook on "High Pressure" for 35 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid. Remove and discard the bay leaf. 
  • Set Instant Pot to Sauté mode. 
  • In a small bowl, whisk together the cornstarch and water to create a slurry. Add to the Instant Pot and stir until the stew thickens. Add the peas and stir to warm through.  
  • Remove, garnish with parsley and serve with bread. 


  1. Wanna make it in your slow cooker? Check out this Slow Cooker Beef Stew recipe HERE.
  2. If you plan to freeze your instant pot beef stew, hold back on the potatoes. Cook them separately and add them when you plan to serve or reheat the dish.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 463kcal | Carbohydrates: 18g | Protein: 54g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 934mg | Potassium: 1108mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5638IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 6mg