There’s something deeply satisfying about a bowl of rich, fork-tender beef, glossy vegetables, and a savoury, steaming broth that feels like a warm hug from the inside. Classic beef stew usually takes hours on the stove; but with an Instant Pot, you get all that depth of flavour in a fraction of the time. This Instant Pot Beef Stew Recipe walks you through every step — from choosing the right cut of meat to finishing touches, clever variations, and storage tips — so you can make an unforgettable, restaurant-worthy stew at home.

Whether you’re a busy parent, a kitchen hobbyist, or someone who loves batch-cooking for the week, this guide is designed to teach you how to cook confident, flavourful stew in your pressure cooker while keeping the process approachable. Let’s dig in.

Why Choose an Instant Pot for Beef Stew?

Pressure cooking concentrates flavors and breaks down connective tissues in tough cuts quickly. The Instant Pot gives you:

• Faster cooking without sacrificing tenderness.
• A built-in sear function to develop browning and caramelization.
• One-pot convenience: sear, deglaze, and pressure-cook in the same vessel.
• Consistent results once you understand timing and technique.

This Instant Pot Beef Stew Recipe leverages those advantages to produce a deep-flavored stew with minimal babysitting.

Ingredients — What You’ll Need (and Why)

Below is the ingredient list for a generous 6–8 servings. Read the notes after the list for substitution ideas and selection tips.

• 2½ to 3 pounds (1.1–1.4 kg) beef chuck, cut into 1–1½ inch cubes
• 2 teaspoons kosher salt, divided (adjust to taste)
• 1 teaspoon freshly ground black pepper, divided
• 3 tablespoons vegetable oil or other high-heat oil, divided
• 1 large yellow onion, diced (about 1½ cups)
• 3 medium carrots, peeled and cut into 1-inch pieces
• 3 medium Yukon Gold or Russet potatoes, cut into 1-inch cubes (optional: baby potatoes halved)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
• 1½ cups beef broth (low sodium preferred)
• 1 cup dry red wine (optional — substitutes: extra beef broth or ½ cup balsamic + ½ cup broth)
• 1 cup water (or additional broth)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 teaspoon dried rosemary, crushed (or 1 tablespoon fresh leaves)
• 2 bay leaves
• 1 cup frozen peas (added at the end)
• 1–2 tablespoons unsalted butter (optional, for finishing)
• Fresh parsley, chopped, for garnish

Notes on key ingredients

• Beef cut: Beef chuck is king here — it has marbling and connective tissue that melts when pressure cooked. You can use short ribs trimmed and cut, or brisket in a pinch, but adjust textures and fat.
• Broth: Use good-quality beef broth. Homemade or low-sodium store-bought gives the best control of salt and flavor. If you use store-bought broth that’s very salty, reduce added salt.
• Red wine: Adds acidity, fruitiness, and depth. If you prefer not to use alcohol, substitute with more broth plus a splash of balsamic vinegar or apple cider vinegar for brightness.
• Thickener: Flour creates a classic stew body; cornstarch works if you need gluten-free. You can also reduce the cooking liquid briefly with the saute mode after pressure cooking to concentrate flavours.

Equipment

• 6-quart (or larger) Instant Pot / electric pressure cooker
• Tongs and a wooden spoon or silicone spatula
• Measuring cups and spoons
• Sharp chef’s knife and cutting board
• Small bowl to make slurry if using cornstarch

Prep & Mise en Place: Set Yourself Up for Success

Good mise en place makes a complicated meal feel effortless.

1. Trim excess fat from the beef and pat pieces dry with paper towels (dry meat browns better).
2. Season the beef lightly with half the salt and pepper. Reserve the rest for later.
3. Chop the onions, peel and cut carrots and potatoes, mince garlic, and measure herbs and liquids.
4. If using wine, measure it and have broth ready. If using cornstarch slurry, mix 1 tablespoon cornstarch + 1 tablespoon cold water in a small bowl and set aside.

Step-by-Step Instructions

1) Brown the Beef (Sear for Flavor)

Set the Instant Pot to Saute (Normal). When it reads “Hot,” add 1–2 tablespoons oil. Working in batches (don’t overcrowd), sear beef cubes on all sides until deeply browned — 2–3 minutes per side. Transfer seared beef to a plate. Repeat until all beef is seared. Browning is non-negotiable — it’s where flavour begins.

Tip: If you skip browning, your stew will still cook, but it will lack the caramelized depth you want.

2) Sauté Aromatics & Tomato Paste

Add remaining tablespoon of oil if needed. Toss in the diced onion and a pinch of salt; saute until soft and slightly golden (3–4 minutes). Add the minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes — this ‘toasts’ the paste and removes raw acidity.

3) Deglaze the Pot

Pour in the red wine (or a splash of broth) and use a wooden spoon to scrape up browned bits stuck to the bottom. Browning bits are flavour gold. Let the wine reduce for 1–2 minutes so alcohol cooks off and flavours concentrate.

If not using wine, deglaze with ½ cup broth.

4) Build the Stew

Sprinkle the flour over the sauteed mixture and stir to coat — this helps thicken later. Return the seared beef and any juices to the pot. Add the carrots, potatoes, beef broth, water (or extra broth), Worcestershire sauce, thyme, rosemary, bay leaves, and the remaining salt and pepper. Give everything a good stir to combine.

5) Pressure Cook

Cancel Sauté. Secure the lid, set the valve to Sealing. Select Pressure Cook or Manual on high pressure for 35 minutes.

Timing note: 35 minutes yields very tender chuck. If your beef cubes are larger (1½–2 inches), add 5–10 minutes. For stew beef precut very small, 25–30 minutes may be sufficient; but I prefer slightly overcooking than under cooking—you want connective tissue fully collapsed.

6) Natural Release vs Quick Release

When cooking ends, let the pressure release naturally for 10–15 minutes. After that, carefully quick-release any remaining pressure by turning the valve to Venting. Natural release helps the meat relax and prevents aggressive boiling that can break down vegetables into mush.

7) Thicken & Finish

Open the lid and remove bay leaves. For a classic thicker stew:

• Make a slurry (if using cornstarch): stir 1–2 tablespoons cornstarch with equal cold water until smooth. Turn Instant Pot to Saute, bring to a simmer and stir in the slurry. Simmer 2–4 minutes until stew thickens.
• If you used flour in step 4, the stew will already have body. Simmer a few minutes to reduce slightly if you want even thicker consistency.

Stir in frozen peas and butter (if using) for shine and richness. Taste and adjust salt and black pepper. Finish with chopped parsley.

Visual & Texture Cues (How It Should Look & Feel)

• Beef: fork-tender, easily shredding when prodded, not tough.
• Broth: glossy, slightly thick, coats the back of a spoon.
• Vegetables: carrots and potatoes soft but not falling apart.
• Aroma: savory, slightly wine-sweet, with an herbal undertone.

Tips & Tricks from a Pro

• Dry the meat: Moisture is the enemy of browning. Pat beef dry before searing.
• Don’t skip deglazing: Bits stuck to the pot are flavor; scrape them up.
• Sear in batches: Crowding the pan causes steaming, not browning.
• Cut uniform pieces: 1–1½ inch cubes cook evenly.
• Salt in stages: Salt early on the beef but wait to fully season at the end to avoid over-salting, especially if using salted broth.
• Adjust for your Instant Pot size: Don’t fill past the max fill line with liquids and ingredients.
• Reduce for richness: If the stew tastes thin, simmer with the lid off for 8–10 minutes on Sauté to concentrate flavors.
• Make ahead: Stew often tastes better the next day as flavors meld — refrigerate and gently reheat.

Variations to Try

This Instant Pot Beef Stew Recipe is a fantastic base for creativity. Here are several directions to take it:

• Red Wine & Mushrooms: Add 8 oz sliced cremini or button mushrooms at the sauté step and use 1½ cups red wine + 1 cup beef broth. Omit peas.
• Guinness Beef Stew: Substitute 1 cup Guinness + 1 cup beef broth for a malty, slightly bitter depth. Reduce any additional dark vinegar.
• Korean-style Beef Stew: Replace Worcestershire and tomato paste with 2 tablespoons gochujang and 1 tablespoon soy sauce. Add kimchi at the end for tang.
• Herbed & Lemony: Add a strip of lemon zest at the pressure-cook stage and finish with a squeeze of lemon and extra parsley for brightness.
• Gluten-free: Use cornstarch slurry or arrowroot instead of flour; ensure sauces like Worcestershire are gluten-free.
• Root Vegetable Medley: Add parsnips, turnips, or rutabaga in place of or in addition to potatoes for a rustic profile.

Serving Suggestions & Pairings

• Classic: Serve over buttery mashed potatoes and ladle the stew on top.
• With bread: Thick slices of crusty bread or a warm baguette to sop up the gravy.
• Over grains: Polenta, egg noodles, or a bed of brown rice.
• Greens: A peppery arugula salad with lemon vinaigrette or wilted spinach provides contrast and freshness.
• Wine pairing: A medium-bodied red like Merlot or Cabernet Franc complements the beef without overpowering it.

Storing, Freezing & Reheating

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Simmer gently on the stovetop or use the Instant Pot on Saute at low heat. Avoid high heat that might break down vegetables. If frozen, thaw in cold water or the fridge first for even reheating.

Troubleshooting — Common Questions

Q: My beef was still tough. What happened?
A: Either the beef pieces were too large, or the meat wasn’t cooked long enough. For very large cubes (1½–2 in), add 5–10 minutes. Different cuts and freshness can affect required time. Also ensure proper natural release time.

Q: My vegetables disintegrated.
A: Vegetables like potatoes and carrots will vary in firmness. Cut them larger or add vegetables after pressure cooking and use Saute to finish if you prefer firmer texture. Alternatively, reduce pressure-cook time by 5–10 minutes and extend release slightly.

Q: Stew is thin. How to thicken?
A: Use a cornstarch slurry or simmer on Saute to reduce. You can also mash a few cooked potatoes into the broth for body.

Q: Too salty.
A: Add unsalted broth or water, a peeled potato (cooked in the stew to absorb salt, then removed), or a splash of vinegar to balance. Taste and correct slowly.

Make-Ahead & Batch-Cook Strategies

• Flavour improves overnight: Cook the stew a day ahead and store in the fridge. Reheat gently the next day — flavours meld and become more cohesive.
• Meal prep: Portion in single-serve containers for lunches. Add fresh herbs and peas when reheating so they retain color and texture.
• Stretching the stew: Add extra diced potatoes or root vegetables to bulk up the volume without losing richness.

Nutritional Notes (Approximate)

This recipe is hearty and caloric due to the beef and optional butter. You can lighten it by trimming fat, using less oil, and increasing vegetables. For precise macros, plug your exact ingredients and portions into a nutrition calculator.

Final Thoughts

This Instant Pot Beef Stew Recipe is part technique, part patience, and all heart. The pressure cooker delivers the deep, slow-cooked flavours we crave without needing an entire afternoon. The key elements — browning for flavour, proper deg lazing, using the right cut of beef, and finishing carefully — are what distinguish a good stew from a great one.

Make this recipe your own: experiment with wines, broths, herbs, and vegetables. Use it as a template to suit your family’s tastes or to create a signature stew for dinner parties. And remember — like most comfort food, the best results often come the next day, after the flavours have had time to marry.

Instant Pot Beef Stew Recipe

A hearty and comforting Instant Pot Beef Stew Recipe with tender beef, carrots, potatoes, and rich savoury broth — cooked quickly in a pressure cooker yet full of deep, slow-cooked flavour. Perfect for family dinners, meal prep, and cozy nights in.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 450 kcal

Ingredients

  

• 2½ to 3 lbs 1.1–1.4 kg beef chuck, cut into 1–1½ inch cubes
• 2 tsp kosher salt divided
• 1 tsp freshly ground black pepper divided
• 3 tbsp vegetable or high-heat oil divided
• 1 large yellow onion diced
• 3 medium carrots peeled and sliced
• 3 medium potatoes Yukon Gold or Russet, diced
• 3 cloves garlic minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour or 2 tbsp cornstarch for gluten-free
• 1½ cups beef broth low sodium preferred
• 1 cup dry red wine optional; substitute extra broth + splash of vinegar
• 1 cup water or more broth
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme or 1 tbsp fresh
• 1 tsp dried rosemary or 1 tbsp fresh
• 2 bay leaves
• 1 cup frozen peas added at end
• Fresh parsley chopped (for garnish)
• Optional: 1–2 tbsp unsalted butter for finishing

Instructions

 

Step 1: Prep and Season

• Pat the beef dry with paper towels. Season evenly with half the salt and half the pepper.

Step 2: Sear the Beef

• Set the Instant Pot to Saute (Normal). Once hot, add 1–2 tbsp oil. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides (about 2–3 minutes per side). Transfer browned beef to a plate and repeat.

Step 3: Saute Aromatics

• Add remaining oil if needed. Add diced onions and a pinch of salt, cooking until softened (3–4 minutes). Add minced garlic and saute 30–45 seconds. Stir in tomato paste and cook 1–2 minutes to deepen flavour.

Step 4: Deglaze

• Pour in red wine (or a splash of broth if not using wine) to deglaze. Scrape up browned bits from the pot bottom. Let the liquid reduce 1–2 minutes.

Step 5: Build the Stew

• Sprinkle flour (or cornstarch) over the mixture and stir. Add seared beef back to the pot along with carrots, potatoes, beef broth, water, Worcestershire sauce, thyme, rosemary, bay leaves, and the rest of the salt and pepper. Stir gently to combine.

Step 6: Pressure Cook

• Cancel Saute. Secure lid, set valve to Sealing. Pressure Cook or Manual on High Pressure for 35 minutes.

Step 7: Release Pressure

• Let the pressure release naturally for 10–15 minutes, then carefully quick-release remaining pressure.

Step 8: Thicken & Finish

• Open lid and remove bay leaves. If desired, turn to Saute and simmer to reduce/ thicken. For extra thickness, stir in cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) until desired consistency. Stir in frozen peas and optional butter for richness. Adjust seasoning to taste.

Step 9: Serve

• Garnish with fresh parsley and serve hot.

Notes

• Tips:
• Brown in batches to avoid steaming and develop deeper flavour.
• Use low-sodium broth so you control the salt.
• Letting pressure release naturally helps keep meat tender.
• Storage:
• Refrigerate leftovers in an airtight container for up to 3–4 days.
• Freeze for up to 3 months; thaw overnight before reheating.
• Variations:
• Add mushrooms during the saute step for earthiness.
• Swap potatoes for sweet potatoes or root vegetables for variation.
• Omit wine and use balsamic vinegar + extra broth for a non-alcoholic version.
• Make gluten-free with cornstarch or arrowroot thickener.