Instant Pot Beef Stew Recipe that tastes like it simmered all afternoon, but you actually kicked back while the pressure cooker did the heavy lifting. I serve it on weeknights when the clock sprints faster than I do. The broth turns glossy and rich, the beef melts apart, and the veggies stay tender without turning mushy. If a cozy bowl could give a hug, this would try.
Easy Instant Pot Beef Stew Recipe
I reach for this stew when I want big weekend flavor on a Tuesday. The pressure cooker locks in moisture, so the beef turns fork-tender without long simmering. You’ll build layers of flavor with a quick sear, a splash of wine or broth, and a hit of herbs. You get all of that in about an hour, start to finish.
I started making this when my kid’s soccer practice ran late and dinner needed to feel hearty. The Instant Pot handled the tough cut like a champ while I tidied the kitchen. I ladled the stew into bowls, and the silence that followed told me everything. No leftovers survived that night.
Ingredients You’ll Need
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (optional; use more broth if skipping)
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce or tamari (for umami; optional)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 medium carrots, cut into 1-inch chunks
- 1 pound baby potatoes or Yukon Golds, cut into 1 to 1.5-inch pieces
- 2 celery ribs, sliced
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
- Fresh parsley, chopped, for garnish
Optional boosters:
How to Make Instant Pot Beef Stew
- Pat the beef dry, then toss it with the salt and pepper. Hit Sauté on the Instant Pot. Add the oil, then sear the beef in two batches for 2 to 3 minutes per side. Transfer the browned beef to a bowl.
- Add the onion and a pinch of salt. Sauté for 3 minutes, then stir in garlic and tomato paste for 1 minute. Pour in the wine (or 1 cup broth), and scrape up every browned bit.
- Return the beef and any juices to the pot. Stir in the remaining broth, Worcestershire, soy or tamari, thyme, rosemary, bay leaves, carrots, potatoes, and celery. Add mushrooms and an umami booster if you want extra depth.
- Lock the lid and set to High Pressure for 35 minutes. Let pressure release naturally for 10 to 15 minutes, then vent the rest. Open the lid, stir in peas, and hit Sauté.
- Stir in the cornstarch slurry and simmer for 2 to 3 minutes until the stew thickens and turns glossy. Taste and adjust salt and pepper. Finish with chopped parsley.
H3: Timing Notes
- Small stew meat cubes cook in about 30 minutes under pressure; I use 35 minutes for chuck for extra tenderness.
- Thick potato chunks stay intact with the 35-minute cook time. Cut larger pieces if you like firmer bites.
- If you use frozen peas, add them at the end to keep their color and pop.
Substitutions & Variations
- Beef options: Use chuck roast for the best texture. You can use bottom round in a pinch, but the bite stays firmer.
- No wine: Use all beef broth and add 1 teaspoon balsamic vinegar for brightness.
- Gluten-free: Use tamari instead of soy sauce. Thicken with the cornstarch slurry as written.
- Low-carb: Swap potatoes for turnips, rutabaga, or cauliflower florets added after pressure cooking.
- Guinness stew: Replace the wine with stout and add 1 teaspoon brown sugar to balance the bitterness.
- Tomato-free: Skip tomato paste and add 1 tablespoon ketchup or 1 teaspoon miso for body.
- Herb swap: Use Italian seasoning if your spice drawer runs light. Fresh thyme sprigs also work.
Pro Tips
- Dry the beef before searing: Moisture blocks browning. I pat each piece and get better crust.
- Brown in batches: Crowding steams the meat. I take the extra round and savor the payoff.
- Use umami boosters: A dab of anchovy paste or a splash of fish sauce vanishes into the stew and boosts savoriness.
- Mind the liquid: The Instant Pot needs at least 1 cup of liquid to reach pressure. This recipe covers that.
- Adjust thickness: If you want a richer body, mash a few potato pieces into the broth before adding the slurry.
- Brighten at the end: A squeeze of lemon or a teaspoon of red wine vinegar lifts the flavors.
What to Serve with Instant Pot Beef Stew
- Bread: Crusty sourdough, garlic bread, or warm dinner rolls.
- Starches: Buttered egg noodles, creamy polenta, or mashed potatoes for extra comfort.
- Greens: Simple arugula salad, roasted green beans, or sautéed kale with garlic.
- Toppings: Fresh parsley, chives, or a quick gremolata with lemon zest and parsley.
- Drinks: A medium-bodied red wine, dark beer, or a sparkling water with citrus.
Make-Ahead and Storage
My Instant Pot beef stew tastes even better the next day, so I often stash a batch for quick lunches.
Make-Ahead: Cook the stew fully and chill it overnight for deeper flavor. You can also prep chopped veggies and cubed beef up to 2 days ahead and keep them in separate containers in the fridge.
To Refrigerate: Store cooled stew in an airtight container in the fridge for up to 4 days.
Freezing: Freeze portions in freezer-safe containers or zip-top bags for up to 3 months. Leave some headspace for expansion.
To Reheat: Warm on the stovetop over medium heat, stirring often, or microwave in 60-second intervals until hot. If the stew looks thick, loosen it with a splash of broth or water.
Instant Pot Beef Stew Recipe
Ingredients
Instructions
- Toss beef stew meat with flour until evenly coated.
- Set Instant Pot to sauté and heat the olive oil. Brown the beef chunks in batches, then set aside.
- Add onion and garlic to the pot, sauté for 2-3 minutes until softened.
- Return the browned beef to the pot. Add carrots, potatoes, beef broth, tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper.
- Close the lid, set valve to seal, and cook on high pressure for 35 minutes.
- Quick release the pressure. Stir in the frozen peas and let sit for a few minutes until heated through.
- Serve hot, garnished with fresh herbs if desired.