Honey Balsamic Instant Pot Beef Stew recipe

Prep Time 15 minutes
Total Time 43 minutes
Servings 6 servings

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This Honey Balsamic Instant Pot Beef Stew is the BEST pressure cooker beef stew you’ll find! The sauce is rich and tangy and just sweet enough — you’ll never go back to your old stew recipe!

instant pot beef stew in pressure cooker with metal scoop pulling some up

This Instant Pot beef stew recipe has been a long time coming.

Slowly but surely, I’m converting some of my favorite recipes (and yours!) over to the Instant Pot, as I’m getting more and more requests for them! The Honey Balsamic beef stew was originally a slow cooker recipe, and it knocked my socks off.

I’ve never been a big beef stew lover, but the sweet and tangy honey balsamic combo, it has so much depth of flavor and it totally won me over. This is not your usual boring beef stew!

I’m confident it will win you over too!

If you do try it, be sure to share a picture on Instagram and #thereciperebel, or share it in our Facebook group!

instant pot beef stew in white bowl with crusty bread and fresh parsley in the background

Hearty, healthy comfort food is our jam over here, and based on the popularity of this Instant Pot Pot Roast, Creamy Italian Instant Pot Chicken Breasts, and this Instant Pot Potato Soup, among others, I know you’re on board!

If you’re just starting out and looking for more easy Instant Pot recipes, start with this post on How to Cook Frozen Chicken Breasts in the Instant Pot or this Instant Pot Pork Tenderloin recipe.

How to make Instant Pot Beef Stew:

  1. Start by browning your beef. This step isn’t totally necessary, but it gives the meat a ton of flavor and keeps the gravy from being “watered” down by all the beef juices.
  2. Brown bits on the bottom of your Instant Pot? Totally fine! Add the broth next and give the bottom a good scrape with a wooden spoon. This is important because it will prevent you from seeing the burn notice that happens when you get food stuck on the bottom of the Instant Pot.
  3. Add the rest of your vegetables and seasoning, and give it a stir.
  4. Turn to manual or pressure cook, high pressure, and cook for 20 minutes. *Note that your vegetables will be quite soft after this time, even if they are whole potatoes and large chunks of carrots. If you prefer your vegetables to be firmer, you can set the Instant Pot for 15 minutes, then add your vegetables and cook for 5 more minutes.
  5. Stir in the rest of the sauce/gravy ingredients to thicken those beautiful juices — serve with crusty bread!
pressure cooker beef stew in white bowls overhead on grey marble background with crusty bread on the side
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Variations on this pressure cooker beef stew:

  • This recipe is naturally gluten-free and dairy free, but be sure to check all of your package ingredients.
  • This recipe is obviously not vegetarian, but if you wanted you could substitute the beef for some sauteed mushrooms and I bet it would be amazing!
  • I’ve never made this recipe with pork or chicken, but I’m sure it would be amazing as well! (Honestly, I put this honey balsamic sauce on pretty much everything)
  • Feel free to switch up the veggies for ones you love — just keep the cooking time in mind. Some vegetables that cook quickly don’t go over well in the Instant Pot because they turn to mush, so just be mindful of what you’re putting in there.

Important Tips for successful Instant Pot Beef Stew:

  • I use a 6 quart Instant Pot with wifi — I know that some of the newer models and the 8 quart models have a higher minimum liquid requirement but mine calls for minimum 1 cup, and I’ve never had any trouble with it coming to pressure.
  • You don’t have to brown the meat first, but it adds great flavor and I find it doesn’t release as much of the juices into the sauce as it would otherwise.
  • Do not cut your vegetables too small. Normally, I do little or baby potatoes for 3-4 minutes total and they are perfect. We don’t want them to turn to mush! Everything cooks very quickly in the Instant Pot.

Can I make this Honey Balsamic Instant Pot Beef Stew with frozen beef?

You can absolutely make this recipe using frozen cubes of beef!

It will work best if the beef is in separate cubes, and not stuck together in one chunk. If it is in one big chunk, my best advice would be to thaw it and continue with the recipe as written.

If you have frozen cubes of beef, you will skip the searing and add 3-5 minutes to your cook time.

Can I make this pressure cooker beef stew in the slow cooker instead?

Again, absolutely!

This honey balsamic Instant Pot Beef Stew is based off of my very popular Honey Balsamic Slow Cooker Beef Stew.

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Honey Balsamic Instant Pot Beef Stew

5 from 18 votes
This Honey Balsamic Instant Pot Beef Stew is the BEST pressure cooker beef stew you’ll find! The sauce is rich and tangy and just sweet enough — you’ll never go back to your old stew recipe! 
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 298cal


  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon canola oil
  • 1 lb stewing beef* see notes
  • 2 cups low sodium beef broth
  • 1 lb little potatoes
  • 1 lb carrots peeled and cut in large chunks
  • 1 medium onion diced
  • 2 ribs celery sliced
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 3 tablespoons corn starch
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce


  • Turn Instant Pot (I use a 6 quart Instant Pot) to saute and wait until it says hot. 
  • Stir together salt, garlic powder, pepper and paprika. 
  • Season beef with half of the seasoning mixture.
  • Add oil and a single layer of beef cubes (you may have to do this in two parts). Cook on each side until browned, about 2-3 minutes. 
  • Turn off the Instant Pot, and add broth to the pot while it is still hot, scraping the bottom well with a wooden spoon to prevent any bits from sticking. 
  • Add potatoes, carrots, onion and celery to the bottom and sprinkle with the rest of the seasoning. Stir.
  • Put the lid on, turn the valve to sealing, and select manual or pressure cook for 20 minutes. It will take 10-15 minutes to reach pressure and begin counting down.
  • When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10-15 minutes before opening the valve and removing the lid.
  • Turn the Instant Pot to saute.
  • Whisk together balsamic vinegar, honey, corn starch, tomato paste and Worcestershire sauce and add to the pot, cooking and stirring for 2-3 minutes until thickened. Serve.


*I prefer to cut my own beef stew chunks from a less expensive roast. You’ll pay a premium for stewing meat just because it’s a convenience item, so you can usually get twice as much roast for half as much money if you’re willing to cut it yourself.

Nutrition Information

Calories: 298cal | Carbohydrates: 39g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 718mg | Potassium: 1137mg | Fiber: 4g | Sugar: 16g | Vitamin A: 12810IU | Vitamin C: 22.7mg | Calcium: 67mg | Iron: 2.9mg
Keywords instant pot recipe, pressure cooker beef stew

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


    • The Recipe Rebel says

      Hi Angela, you should be able to double this easily if the ingredients fit into the instant pot. Enjoy!

  1. Nancy says

    I made this recently for my mother when I was visiting her. She absolutely loves it. She asked me if there was a way to cook it on the stovetop as she does not have a pressure cooker. How would I convert this to a stovetop recipe for her? I hope you can help.

    Thank you.

    • The Recipe Rebel says

      Hi Nancy! I’ve only tested this recipe in the instant pot and slow cooker, so it would be hard to give exact directions on how to make it on the stove. If you decide to experiment, let me know how it goes!

  2. Kristin says

    I rarely leave recipe reviews but just wanted you to know I love this one! The pot roast too. My brother requests them both all the time.

    • Robert J Gasper says

      Hello Ashley,

      I usually don’t comment on a recipe unless I’ve made it exactly as posted. That being said I made this recipe and we loved it. The broth was fantastic. There was a problem, the meat was tough, the mistake was mine. I usually cut up a small chuck roast or steak for a stew. This time I was lazy and bought some store cut stew meat. Your recipe was spot on. The next time I won’t try to cut corners, I’ll just cut the meat. 🙂
      I’ve made a number of your recipes since signing up and they have all been great.

  3. Tess says

    I’m disabled & struggle with standing for long periods in the kitchen, so I’m always looking for easy recipes for my instant pot. I never thought I’d be able to make a tasty stew like this so easily. I’m making it for the second time this evening.

  4. Kathy Patla says

    I was wondering if this could be made with venison instead of beef? If so what’s the changes that should be made?

  5. Ana says

    Thee best Beef Stew I have ever tasted!! This recipe is a keeper. It is so rich and full of flavor. Even my kiddo who likes raw and bland food loved this beef stew!

  6. Danielle says

    Probably the best beef stew I’ve ever had, certainly the best I’ve ever made. I portion it out and freeze it and it is my absolute favorite work lunch. I’ve made it at least 5 times. Thank you!

  7. Nancy says

    This just became a new family favorite! I received a Yedi insta pot for Christmas from my daughter and have been trying different recipes. I’m so glad I dinner across your blog. I was nervous about trying something completely foreign to me but so glad I did. My oldest doesn’t really like stew when I make it the traditional way and your recipe was so intriguing I had to try it. She went nuts over it add did everyone else. I cooked it for 15 mins let it naturally release pressure for 10 minutes added the veggies, which I cut thick, and cooked for 7 mins and let it naturally release pressure for 10 minutes again before adding the sauce mixture. Next time I will try it at 5 minutes add 7 was a bit too long. They carrots were over done a tad bit. But it was still a hit!! Thank you for taking the time to share your knowledge with us all.

  8. Millican Pecan says

    I just bought an Instant Pot and found your recipe for beef stew! I love anything with balsamic vinegar, so I will be trying this. It looks great for cold weather or anytime a hearty meal is needed! Wonderful/

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