🍲 Beef Stew Instant Pot Recipe
If you’re craving the hearty, comforting flavors of classic beef stew but don’t have hours to spend simmering it on the stove, Instant Pot Beef Stew is your solution. This recipe gives you the rich taste and tender texture of a long-cooked stew—in under an hour. Thanks to the magic of pressure cooking, tough cuts of beef become melt-in-your-mouth tender, and all the flavors deepen beautifully in a fraction of the time.
Perfect for chilly nights, Sunday dinners, or busy weeknights when you need real food fast, this Instant Pot beef stew is sure to become a favorite in your household. With minimal prep and straightforward steps, it’s as easy as it is satisfying.
Let’s get started on making a delicious, foolproof beef stew using your Instant Pot.
🍽️ Recipe Preparation Equipment
Here’s what you’ll need:
- Instant Pot (6-quart or larger)
- Wooden spoon or silicone spatula
- Cutting board and sharp knife
- Mixing bowl (for dredging beef)
- Measuring cups and spoons
- Ladle
🛒 Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1.5 lbs Yukon gold or red potatoes, cubed
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup dry red wine (optional, can substitute with more broth)
- 3 cups beef broth (low sodium)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
👨🍳 How to Make Easy Beef Stew in the Instant Pot
Step 1: Prep and Season the Beef
Toss beef cubes with flour, salt, and pepper in a mixing bowl until evenly coated. This helps develop flavor and slightly thickens the stew.
Step 2: Sear the Beef (Sauté Mode)
Turn the Instant Pot to Sauté mode and add olive oil. Once hot, sear beef in batches to brown all sides. Don’t overcrowd the pot. Remove and set aside.
Step 3: Sauté Aromatics
Add diced onions, carrots, and celery to the pot. Sauté for 5 minutes, scraping up browned bits. Add garlic and tomato paste, and cook for another minute.
Step 4: Deglaze with Wine
Pour in wine to deglaze the pot, scraping up all flavor bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
Step 5: Add Remaining Ingredients
Return the beef to the pot. Add potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Give everything a good stir.
Step 6: Pressure Cook
Close the lid, seal the valve, and cook on High Pressure for 35 minutes. Allow for a 10–15 minute natural release, then manually release the remaining pressure.
Step 7: Final Touches
Remove bay leaves. Stir in frozen peas and let sit for 5 minutes (they’ll cook in the residual heat). Adjust seasoning with salt and pepper if needed.
🔄 Variations
- Low-Carb: Skip the potatoes and add extra celery and mushrooms.
- Gluten-Free: Dredge the beef in cornstarch or skip flouring altogether.
- With Mushrooms: Add sliced mushrooms with the onions.
- Extra Richness: Add a splash of balsamic vinegar or a spoonful of Dijon mustard.
- Spicy Kick: Add red pepper flakes or a diced chili during the sauté step.
🍳 Cooking Note
- Don’t skip the searing step—it adds incredible depth to the final dish.
- Deglazing the pot after sautéing prevents the dreaded burn notice and infuses the stew with flavor.
- Beef chuck is the best cut for stew—it becomes tender and succulent under pressure.
🍴 Serving Suggestions
- Serve hot in bowls with crusty bread, cornbread, or dinner rolls.
- Ladle over mashed potatoes or creamy polenta for an even heartier meal.
- Garnish with chopped fresh parsley or a sprinkle of parmesan cheese.
- Pair with a light salad or roasted green beans for balance.
💡 Helpful Tips
- Let it rest: After pressure cooking, letting the stew sit for 10 minutes helps flavors meld.
- Thicken if needed: If the stew is too thin, turn on Sauté mode and simmer uncovered for 5–10 minutes, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Batch cook & freeze: This stew freezes beautifully. Portion into containers and freeze for up to 3 months.
⭐ Tips for the Best Instant Pot Beef Stew
- Sear in batches – This prevents steaming and ensures a golden crust.
- Use wine wisely – Wine adds rich depth but isn’t required. Substitute with broth or a splash of soy sauce.
- Natural release matters – It keeps the meat tender. Quick release can toughen it.
- Adjust seasoning last – After pressure cooking, the flavors change, so always taste before salting.
⏱️ Prep Time:
20 minutes
⏱️ Cooking Time (incl. pressure):
45 minutes
⏱️ Total Time:
1 hour 5 minutes
🥗 Nutritional Information (Per Serving, Approx.)
- Calories: 390
- Protein: 34g
- Sodium: 630mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Sugar: 4g
❓ FAQs
Q: Can I skip the flour on the beef?
Yes! It’s optional. Flour adds thickness and texture but can be left out or replaced with cornstarch for gluten-free diets.
Q: How long does beef stew last in the fridge?
Store in an airtight container for up to 4 days in the refrigerator.
Q: Can I freeze Instant Pot beef stew?
Absolutely. Cool completely, portion, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently.
Q: What if my stew is too thin after cooking?
Use Sauté mode to simmer and reduce, or add a slurry of cornstarch and water to thicken.
Q: Can I add noodles or pasta?
It’s best to cook pasta separately and serve it under or with the stew, as pressure cooking can overcook noodles.
✅ Conclusion
Beef Stew in the Instant Pot is a total game-changer. You get the comfort and flavor of slow-cooked stew in a fraction of the time—and without sacrificing taste. It’s rich, thick, and full of savory goodness, with tender beef, hearty vegetables, and a broth that begs to be soaked up with a warm piece of bread.
Whether you’re a busy parent, a meal-prepper, or just craving a warm bowl of homemade stew, this recipe has you covered. Try it once and you’ll keep coming back to it all year round.
