I cooked this batch on October 18, 2026. Prep took me about 15 minutes, and the whole thing took about 2½ hours start to finish, most of it hands-off while the Instant Pot works. The beef pressure cooks for 35 minutes, then the potatoes and carrots go in for 4 more.
I sear the beef in cast iron before it goes into the Instant Pot, then add the potatoes and carrots for a short second pressure cycle so they stay whole. This batch made four portions, packed into the single-compartment GoodCook containers in the photos.
Ingredients for 4 portions
- 1.27 lb beef stew meat
- ¾ to 1 lb petite gold potatoes, washed and left whole
- 2 large carrots, cut into 1-inch chunks
- 2 celery stalks, sliced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1½ cups beef broth, divided
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Cooking method
Prep the vegetables and the beef
Dice the onion, mince the garlic, slice the celery, and cut the carrots into roughly 1-inch chunks. Wash the petite gold potatoes and leave them whole with the skins on. Pat the stew meat dry and season it with the kosher salt and black pepper.
Sear the beef
Heat a cast-iron skillet over medium-high heat for 3 to 4 minutes. Add the olive oil, then the seasoned beef. Sear for about 2 minutes per side, in batches if the pan is crowded, until the pieces have a brown crust. The beef does not need to cook through; the Instant Pot finishes it. Move the beef to the Instant Pot.
Cook the base and deglaze
Lower the skillet to medium heat. Cook the onion and celery for about 3 minutes, then stir in the garlic and tomato paste for another minute. Pour in ½ cup of the beef broth and scrape up the browned bits with a wooden spoon. Add everything to the Instant Pot.
Pressure cook the beef
Add the remaining 1 cup beef broth, the Worcestershire sauce, thyme, smoked paprika, and bay leaf, and stir. Seal the lid and set the Instant Pot to Pressure Cook on high for 35 minutes. Let the pressure release naturally for 10 minutes, then release the rest by following your Instant Pot's manual.
Add the potatoes and carrots
Open the lid and add the whole potatoes and the carrot chunks. Stir gently, seal the lid, and pressure cook on high for 4 minutes. Release the pressure with a quick release.
Thicken the gravy
Stir the cornstarch into the cold water until smooth. Set the Instant Pot to Sauté and bring the stew to a gentle simmer. Stir in the cornstarch mixture and cook for 2 to 4 minutes, stirring gently, until the gravy thickens. Remove the bay leaf. Taste before adding salt, since the broth and Worcestershire sauce already contain sodium.
Portion the stew
Ladle the stew into four containers, with beef, potatoes, carrots, and gravy in each. Let the portions cool, then refrigerate within two hours or freeze them.
Storage notes
I put the portions in the freezer after they cooled. I take one out the day before I want it and let it defrost.
Reheating notes
I reheat a portion in the microwave for 2 minutes. The reheated portions have a more mature, integrated flavor than the stew did the day I cooked it.
What I’d do before turning on the heat
Cut and measure everything before the skillet goes on the stove. The sear moves fast, and the onion, celery, garlic, and tomato paste all go into the same pan right after the beef comes out. Pat the beef dry first so it browns instead of steaming.
Why the potatoes and carrots go in second
The beef gets the long pressure cycle. The potatoes and carrots join it for 4 more minutes, so the petite gold potatoes keep their shape and stay whole. If everything went in for the full 35 minutes, I’d expect the vegetables to be much softer.
Check your Instant Pot’s liquid minimum
I used 1½ cups of beef broth in my 6-quart Instant Pot. Instant Pot models and sizes differ in how much liquid they need to come to pressure, so check the manual for yours before changing the amount.
How to store and reheat beef stew portions
Cool the stew briefly, then divide it into shallow airtight containers and refrigerate within two hours, or within one hour if the temperature is above 90°F. Use refrigerated leftovers within 3 to 4 days, or freeze them for longer storage. Reheat to 165°F (74°C), checking with a thermometer. These storage limits and temperature recommendations follow USDA food-safety guidelines.
The two-minute microwave time describes what I did with my portions. Check the temperature of yours rather than using that time as a doneness check.
Can you freeze beef stew?
Yes. I freeze portions after they cool, take one out the day before to defrost, and reheat it in the microwave for 2 minutes. The reheated portions taste more mature and integrated to me than they did the day I cooked the stew. I haven’t measured how long portions keep in my freezer, so for storage limits I follow the USDA guidance above.
Questions about the stew
How long do you cook beef stew in an Instant Pot?
The beef pressure cooks on high for 35 minutes with a 10-minute natural release. The potatoes and carrots then cook for 4 more minutes with a quick release. Prep took me about 15 minutes, and the whole batch took about 2½ hours.
How do I reheat beef stew?
I microwave a defrosted portion for 2 minutes. Check that it reaches 165°F (74°C) with a thermometer, as the USDA guidance above recommends.
Why petite gold potatoes?
They are small enough to leave whole, and their thin skins stay on, so there is no peeling or cutting.
How much salt should I add?
Taste the finished stew first. The beef broth and the Worcestershire sauce already bring salt, so I add more only at the end.
What I used
- My 6-quart Instant Pot (the Lux model in the photos)
- A Lodge cast-iron skillet
- GoodCook 4-cup single-compartment containers; I explain why on my containers page
Would I make this again?
I’ll absolutely make this again. It’s a classic that tastes great and is good for you. The stew also holds up well in portions, and the flavor improves with time, which is a big part of why it works for meal prep.
For more batch ideas, see how to meal prep ground beef or how to plan a small meal-prep batch.