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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
Cook Time 40 minutes
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.