instant-pot ChartsDATASHEET // CT-IP-090
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Classic Beef Stew (Chuck, Potatoes & Carrots) in the instant pot
Specification: 2 lb chuck roast cut into 1.5-inch cubes with potatoes and carrots
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
35–40 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
195°F (91°C)
USDA Safe Pull
Release: full natural release (35 min pressure + 10 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add classic beef stew (chuck, potatoes & carrots) (2 lb chuck roast cut into 1.5-inch cubes with potatoes and carrots) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 35–40 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 35–40 mins. Use full natural release.
3
Check & Rest
Beef is spoon-tender and vegetables are fully softened without disintegrating After full natural release, carefully open the lid away from you. Let stand 10 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Electric Pressure Cooker Guide & USDA FSIS Guidelines
Pro Tip: Cut root vegetables into large 2-inch chunks so they do not overcook during the 35-minute beef tenderizing pressure cycle.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins