When you’re craving a comforting, hearty meal but short on time, this Instant Pot Beef Stew recipe comes to the rescue. Packed with tender chunks of beef, potatoes, carrots, and a rich broth, this stew is perfect for busy weeknights or meal prep. The Instant Pot drastically reduces the cooking time, giving you melt-in-your-mouth beef and perfectly cooked vegetables in just a fraction of the time it takes to make traditional beef stew.
In this article, we’ll guide you through the ingredients, step-by-step instructions, and tips to make the best Instant Pot Beef Stew. Whether you're new to using a pressure cooker or a seasoned pro, this recipe is easy to follow and yields delicious results every time.
What is Instant Pot Beef Stew?
Instant Pot Beef Stew is a classic beef stew made faster using the Instant Pot, a popular pressure cooker. While traditional beef stew recipes often require slow simmering for hours, the Instant Pot uses high pressure to tenderize the beef and cook the vegetables quickly. In just about an hour (including prep and cook time), you can enjoy a rich, flavorful stew that tastes like it’s been simmering all day.
Ingredients List for Instant Pot Beef Stew
Here’s what you’ll need to make a flavorful Instant Pot beef stew:
For the Stew:
- 2 lbs beef chuck roast, cut into 1-inch cubes: Chuck roast is perfect for stew because it becomes tender after cooking under pressure.
- 2 tablespoon olive oil: Used for browning the beef.
- 1 large onion, diced: Adds sweetness and depth of flavor.
- 3 garlic cloves, minced: For a fragrant and savory touch.
- 4 large carrots, peeled and chopped: These add sweetness and texture.
- 3 large potatoes, peeled and cubed: Potatoes make the stew filling and hearty.
- 2 celery stalks, chopped: Adds a subtle crunch and flavor contrast.
- 3 cups beef broth: Forms the base of your stew and adds rich flavor.
- 1 cup red wine (optional): For added depth of flavor (can be replaced with beef broth if preferred).
- 1 tablespoon tomato paste: Adds a rich, tangy base to the broth.
- 1 tablespoon Worcestershire sauce: Adds savory umami flavor to the stew.
- 1 bay leaf: For a subtle earthy flavor.
- 1 teaspoon dried thyme: Pairs well with beef and enhances the stew's flavor.
- Salt and pepper to taste: Essential for seasoning throughout the cooking process.
- 2 tablespoon cornstarch mixed with 2 tablespoon water: This slurry helps thicken the stew.
For Garnish:
- Fresh parsley, chopped: Adds color and freshness to the finished dish.
Substitutions and Variations
This recipe is flexible and can be adapted to suit your preferences:
- Meat substitutions: Use other cuts of beef like short ribs or brisket, or even try ground beef in a pinch. You can also substitute with lamb for a different flavor.
- Vegetarian version: Substitute the beef with a plant-based meat alternative, and use vegetable broth instead of beef broth.
- Gluten-free: This recipe is naturally gluten-free when using cornstarch as the thickening agent, but be sure to use gluten-free Worcestershire sauce and broth.
- Low-carb: Swap out the potatoes for cauliflower or turnips to reduce the carbohydrate content.
- Spices: Customize the flavor by adding smoked paprika, rosemary, or a pinch of red pepper flakes for some heat.
Step-by-Step Cooking Instructions

Step 1: Brown the Beef
- Set the Instant Pot to “Sauté” mode: Heat 1 tablespoon of olive oil in the Instant Pot.
- Brown the beef: Season the beef cubes with salt and pepper. In batches, brown the beef in the Instant Pot, making sure not to overcrowd the pot. Brown each side for 4-5 minutes until the beef develops a nice crust. Once browned, remove the beef and set it aside.
Step 2: Sauté the Aromatics
- Sauté the onions and garlic: Add another tablespoon of olive oil if needed. Add the diced onions to the Instant Pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Deglaze the Pot
- Deglaze with red wine (optional): Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These browned bits are packed with flavor and add depth to the stew. If not using wine, you can deglaze with beef broth instead.
Step 4: Add the Remaining Ingredients
- Add the beef back in: Return the browned beef cubes to the Instant Pot.
- Add the liquids and seasonings: Pour in the beef broth, tomato paste, and Worcestershire sauce. Add the bay leaf and thyme. Stir everything together until well combined.
Step 5: Pressure Cook
- Add the vegetables: Place the chopped carrots, potatoes, and celery on top of the beef. Do not stir—this helps prevent the vegetables from becoming too mushy.
- Seal the Instant Pot: Secure the lid on the Instant Pot and set the valve to “Sealing.”
- Pressure cook: Set the Instant Pot to High Pressure for 35 minutes. It will take about 10 minutes for the Instant Pot to come to pressure before the cooking time begins.
Step 6: Release Pressure and Thicken the Stew
- Natural release: Once the 35 minutes of cooking is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release by moving the valve to “Venting.”
- Thicken the stew: Set the Instant Pot back to “Sauté” mode. Stir the cornstarch and water mixture into the stew and let it simmer for 3-5 minutes to thicken. If you prefer a thinner broth, you can skip this step.
Step 7: Serve and Garnish
- Taste and adjust seasoning: Add more salt and pepper if needed.
- Garnish and serve: Ladle the stew into bowls and garnish with freshly chopped parsley.
How to Cook Instant Pot Beef Stew: A Step-by-Step Guide
Here’s a quick guide to ensure your Instant Pot Beef Stew turns out perfectly every time:
- Brown the beef: This step is crucial for adding flavor. Browning the beef creates a rich, flavorful base for the stew.
- Deglaze the pot: Scrape up the browned bits after sautéing to prevent burning and add extra depth of flavor.
- Layer the vegetables: Add the vegetables on top of the beef to prevent them from becoming mushy during pressure cooking.
- Natural release: Allowing the Instant Pot to naturally release pressure for 10 minutes ensures the beef stays tender and moist.
Common Mistakes to Avoid
Even with a foolproof recipe like this one, there are a few common mistakes to avoid:
- Skipping the browning step: Not browning the beef will result in less flavorful stew. Don’t skip this step, as it adds a delicious richness to the broth.
- Overcooking the vegetables: To avoid mushy vegetables, place them on top of the beef and do not stir them in before pressure cooking.
- Forgetting to deglaze the pot: Skipping this step can lead to a “burn” warning on the Instant Pot. Always deglaze the pot after browning the beef.
- Quick releasing too soon: If you release the pressure too soon, the beef may not be as tender. Let the pressure naturally release for 10 minutes before quick releasing.
Serving and Presentation Tips
Once your Instant Pot Beef Stew is done, here are some tips to elevate the presentation:
- Serve with crusty bread: A slice of warm, crusty bread is perfect for soaking up the delicious broth.
- Over mashed potatoes: For an extra indulgent meal, serve the stew over creamy mashed potatoes.
- With a side salad: Pair the rich stew with a light, refreshing salad to balance out the meal.
- In a bread bowl: For a fun and hearty presentation, serve the stew in a hollowed-out bread bowl.
How to Serve Instant Pot Beef Stew
This Instant Pot beef stew is hearty enough to be served on its own, but you can also try these serving ideas:
- Over rice: Serve the beef stew over steamed rice for a more filling meal.
- With pasta: Ladle the stew over egg noodles or pappardelle for a delicious twist.
- On polenta: Serve the stew over creamy polenta for an Italian-inspired variation.
Presentation Ideas for Instant Pot Beef Stew
- Rustic serving: Serve the stew straight from the Instant Pot at the table for a rustic, family-style presentation.
- In individual bowls: Ladle the stew into individual bowls and garnish with parsley for a simple yet elegant presentation.
- Topped with sour cream: Add a dollop of sour cream on top of each bowl for extra richness.
Instant Pot Beef Stew Recipe Tips
- Make ahead: Beef stew tastes even better the next day, so feel free to make it ahead of time and reheat it. The flavors will continue to meld overnight.
- Freezing: Instant Pot beef stew freezes well. Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.
- Slow cooker option: If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Simply brown the beef and sauté the onions on the stove, then transfer everything to the slow cooker and cook on low for 7-8 hours.
Frequently Asked Questions (FAQs)
1. Can I use frozen beef for this recipe?
Yes, you can use frozen beef, but you will need to add a few extra minutes to the pressure cooking time. However, you won’t be able to brown the beef first if it’s frozen, which may result in slightly less flavor.
2. How can I make this recipe gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free Worcestershire sauce and broth. Be sure to check your ingredient labels.
3. How long does beef stew last in the fridge?
Beef stew will last for 3-4 days when stored in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave before serving.
4. Can I cook beef stew without wine?
Yes, you can replace the wine with additional beef broth if you prefer not to use alcohol in your cooking.
5. Can I make this stew ahead of time?
Yes! In fact, beef stew often tastes better the next day. You can make it up to two days in advance and store it in the fridge until you’re ready to reheat and serve.
Conclusion
This Instant Pot Beef Stew recipe is the perfect way to enjoy a rich, hearty, and flavorful meal in a fraction of the time it would take using traditional methods. Whether you're cooking for your family on a busy weeknight or meal prepping for the week, this recipe will satisfy your craving for comfort food. With tender beef, perfectly cooked vegetables, and a savory broth, this Instant Pot beef stew is sure to become a staple in your kitchen. So grab your pressure cooker, gather your ingredients, and enjoy a delicious, homemade stew in just about an hour!
PrintInstant Pot Beef Stew recipe
This Instant Pot Beef Stew is the ultimate comfort food made fast. Tender chunks of beef, potatoes, carrots, and a rich broth come together in just under an hour with the convenience of a pressure cooker. It’s a quick, flavorful dish perfect for busy weeknight dinners without sacrificing slow-cooked taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (including pressure release)
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 lbs beef stew meat
- 4 cups beef broth
- 4 carrots, chopped
- 4 potatoes, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (optional)
- 2 tbsp olive oil
- 1 tsp thyme
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp cornstarch (for thickening)
- Salt and pepper to taste
Instructions
- Set the Instant Pot to sauté mode. Heat olive oil and brown the beef in batches.
- Remove beef, then sauté onion and garlic until softened. Stir in tomato paste and cook for 1 minute.
- Add red wine (if using) and deglaze the pot. Let it simmer for 3-5 minutes.
- Return beef to the pot and add beef broth, Worcestershire sauce, thyme, bay leaf, carrots, and potatoes.
- Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
- Once cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Remove the bay leaf, mix cornstarch with water, and stir into the stew. Set the pot to sauté and cook until the stew thickens.
- Season with salt and pepper to taste before serving.
Notes
- You can skip the red wine and use more beef broth if preferred.
- If the stew is too thin, add more cornstarch slurry to thicken it further.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 5g
- Sodium: 870mg
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