Instant Pot Beef Stew


  • 4 carrots, peeled and roughly chopped
  • 4 stalks celery, roughly chopped
  • 1 onion, peeled and roughly diced
  • 1 potato, peeled and roughly diced
  • 3 cloves of garlic, minced
  • 3 pounds of stew beef
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 6 cups beef broth (1 32 oz box plus 2 cups)
  • 6 tablespoons cornstarch


  1. Add all of your chopped veggies + your beef into the Instant Pot. Add your tomato paste, Worcestershire sauce, and beef stock. Season liberally with salt and pepper – there is a lot of stuff in there to season, so don’t be shy!
  2. Stir it all together, pop the lid on the Instant Pot, and cook on manual high pressure for 35 minutes. Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure
  3. Skim the fat off the top of the soup with a spoon and discard
  4. Whisk together a cornstarch slurry with your 6 tablespoons of cornstarch + enough water to make it liquidy and pourable
  5. Turn your Instant Pot onto the saute setting. Once the stew is simmering, stir in your cornstarch and let the stew simmer until it is nice and thick – it shouldn’t take more than a few minutes! Season to taste with salt and pepper and serve


Cook time does not include the time it will take the IP to come to pressure or the natural release time.