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A white and blue bowl on a red and white napkin. The bowl is filled with beef stew. There is a spoon on the napkin as well as an onion and fresh parsley.

Instant Pot Beef Stew

A mouthwatering beef stew that is made in the Instant Pot.

Course Main Course, Soup
Cuisine American
Keyword 30 minute meals, Beef Stew, Dinner recipes, Easy beef recipes, Easy dinner recipe, Easy Instant Pot Recipes, Instant Pot, Instant Pot Beef Stew, Instant Pot Recipes, Main Dish Recipes, Supper Recipes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 33 minutes
Servings 6 People
Calories 384 kcal
Author Jennifer


  • 1 Tablespoon Olive Oil
  • 4 Pound Beef Roast Cubed
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Seasoning Salt
  • 4 Cups Beef Broth
  • 1 Package Brown Gravy Mix equals 2 1/2 tablespoons
  • 1 Cup Red Cooking Wine
  • 1 Teaspoon Worcestershire Sauce
  • 5 Med-Size Potatoes Peeled and cubed
  • 5 Med-Size Carrots Peeled and cubed
  • 1 Cup Butternut Squash Peeled and cubed
  • 1 Cup Frozen Peas Thawed
  • 1 Cup Frozen Corn Thawed
  • 1/2 Cup Onion Finely Chopped
  • 1 Tablespoon Garlic Minced
  • 2 Teaspoons Dried Parsley

For Thickening

  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1/2 Cup Stew Broth


  1. Press the Sauté button on IP. When the Instant Pot says hot add olive oil.

  2. Give the olive oil a minute or so to heat up. Add the meat into the inner pot.

  3. Season the meat with pepper and seasoning salt.

  4. Brown meat on all sides. Takes about 8 minutes. Turn off the sauté button and remove the meat from the inner pot.

  5. With the meat removed from the inner pot add the beef broth.

  6. Press the sauté button and bring the beef broth to a boil. This will help to deglaze the inner pot. Using a spatula scrape the bottom of the pot every so often. Deglazing the bottom of the inner pot takes about 7 minutes.

  7. Once the inner pot has been deglazed whisk the brown gravy mix into the beef broth. Making sure to break up the mix so there are no clumps.

  8. Whisk in Worcestershire sauce and red cooking wine into the broth and brown gravy mixture.

  9. Add meat, potatoes, carrots, and butternut squash into the broth mixture. Press the meat and veggies down so that the broth covers. Do not stir.

  10. Sprinkle the thawed peas and corn on top of the other ingredients. Sprinkle in onion, garlic, and parsley in.

  11. Do not stir. Place lid on the IP. Press the meat/stew button or pressure cooker and adjust time to 45 minutes.

  12. Once the 45 minute cook time is done do a natural release. This will take about 10 minutes

To Thicken The Stew

  1. Remove the lid from the IP

  2. Remove 1/2 cup of broth from the beef stew into a measuring cup. Set aside

  3. In a small saucepan melt the butter.

  4. Add flour into the melted butter

  5. Slowly add the broth from the stew into the butter and flour mixture. The roux will be paste-like.

  6. Add a small amount of roux into the inner pot with the beef stew. The more roux you add the thicker your beef stew will be.

  7. Stir the beef stew together and serve.

Recipe Notes

~Make sure that the peas and corn are thawed or they will sink to the bottom of the inner pot causing a burn notice.

~ When adding the roux I did add all of it to give me the thickness that we like our beef stew to be.