There are few dishes more comforting than a bowl of tender, savory stew—and if you ask me, this Instant Pot Beef Stew Recipe is one of the coziest, most satisfying meals you can make with minimal fuss. Chunky beef, hearty vegetables, and a rich, herby broth come together in just over an hour, thanks to the magic of the Instant Pot. Whether it’s a chilly weeknight or you’re hosting friends for dinner, this stew delivers big on flavor without ever feeling fussy or complicated.
Ingredients You’ll Need
Every ingredient in this Instant Pot Beef Stew Recipe plays an important role: from the melt-in-your-mouth beef to the aromatic herbs, each one brings flavor, depth, and texture. Gather these simple yet essential staples for a stew that tastes like it’s been simmering all day.
- Beef chuck: The perfect cut for stew—it becomes fall-apart tender and beautifully flavorful after pressure cooking.
- Olive oil: Adds richness and helps brown the beef for an extra layer of flavor.
- Onion: A must for a hearty base, the onion melts into the stew for sweet, mellow flavor.
- Garlic: Just a few cloves add punchy aroma and subtle complexity to the stew’s broth.
- Tomato paste: Deepens the color and adds just the right touch of umami—don’t skip it!
- Beef broth: Brings it all together with a savory backbone; use a good-quality broth for best results.
- Red wine (optional): Gives a classic depth and subtle fruitiness, but extra broth works perfectly if you prefer non-alcoholic.
- Worcestershire sauce: Boosts the umami and adds a delicious zing you can’t quite put your finger on.
- Dried thyme: Lends aromatic, woody notes—perfect for classic beef stew flavor.
- Dried rosemary: Earthy and piney, just a sprinkle brings out the best in the beef.
- Bay leaves: Infuses the broth with subtle herbal depth as everything cooks.
- Salt and black pepper: Fundamental seasonings—adjust to taste for just the right balance.
- Carrots: These add sweetness, lovely pops of orange, and a satisfying bite.
- Potatoes: They soak up all the flavors and break down just enough to thicken the stew.
- Celery: Adds freshness and a gentle peppery note to round out the vegetables.
- Cornstarch slurry (optional): Quickly thickens the stew for a luxurious, velvety finish—if you like it thicker.
- Fresh parsley: Brings bright color and a fresh, herby finish just before serving.
How to Make Instant Pot Beef Stew Recipe
Step 1: Brown the Beef
Turn your Instant Pot to Sauté mode, let it warm up, and swirl in the olive oil. Working in batches, sear the beef cubes until each side develops a golden-brown crust—about five minutes per batch. Don’t crowd the pot; you want that caramelized flavor, not steamed beef! Once browned, set the beef aside on a plate.
Step 2: Build the Base
With all those flavorful little browned bits left behind, you’re ready for the onion. Toss it in and cook for 2 to 3 minutes, stirring, until softened and fragrant. Add the minced garlic and tomato paste, sautéing for another minute as everything melds together—your kitchen will already smell irresistible at this point.
Step 3: Deglaze and Layer In the Goodness
If you’re using red wine, pour it in now and use a wooden spoon to scrape up all the delicious bits stuck to the bottom of the pot. This step is key for deep flavor and keeps your Instant Pot error-free. Return the browned beef to the pot and pour in the beef broth, Worcestershire sauce, dried thyme, rosemary, bay leaves, salt, and black pepper. Give it a quick stir to combine.
Step 4: Add Veggies (No Stirring!)
Gently layer the carrots, potatoes, and celery right on top of the beef mixture. Resist the urge to stir—this helps the veggies cook perfectly without getting too soft or mushy under pressure. Let those layers do their magic while the Instant Pot works wonders.
Step 5: Pressure Cook and Finish
Secure the lid and set your Instant Pot to Pressure Cook on High for 35 minutes. Once the timer’s up, let the pressure release naturally for 10 minutes (this keeps the beef super tender), then carefully quick release any remaining pressure. Fish out those bay leaves. For an ultra-rich, thick stew, turn Sauté mode back on and stir in the cornstarch slurry—just simmer for 2 to 3 minutes until the stew thickens to your liking. Sprinkle generously with fresh parsley and serve warm.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
Nothing finishes off a bowl of this Instant Pot Beef Stew Recipe quite like a generous handful of chopped fresh parsley—it adds brightness and a pop of color. Love a kick? Add a crack of black pepper or a sprinkle of flaky sea salt just before serving.
Side Dishes
This stew is a meal in itself, but it’s phenomenal with a crusty hunk of rustic bread to soak up the savory broth. Warm baguette, garlic bread, or even a simple side of steamed green beans all make lovely accompaniments for extra comfort.
Creative Ways to Present
Ladle the stew into wide, shallow bowls for a homey, rustic look or serve it in small mugs or bread bowls for parties. Top with a swirl of sour cream or a sprinkle of grated Parmesan for added richness—this makes the Instant Pot Beef Stew Recipe feel restaurant-worthy at home.
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to airtight containers and chill in the fridge—they’ll keep beautifully for up to four days. If anything, the flavors deepen overnight, making each leftover spoonful cozy and extra satisfying.
Freezing
This Instant Pot Beef Stew Recipe freezes like a dream. Pour cooled stew into freezer-safe containers (leave a little space for expansion), seal, and freeze for up to three months. Thaw in the fridge overnight before reheating.
Reheating
To serve leftovers, simply warm the stew gently on the stove over medium-low heat until piping hot. If the stew thickened in the fridge, add a splash of broth or water while reheating to bring it back to your desired consistency.
FAQs
Can I use a different cut of beef for this stew?
Definitely! While chuck roast is ideal for its marbling and tenderness, you can use brisket or even stew meat from the butcher—just make sure to brown it well for the best flavor.
Do I have to use red wine, or can I skip it?
Red wine adds a lovely depth, but you can absolutely substitute it with extra beef broth if you prefer to keep things alcohol-free. The stew will still taste amazing.
How do I make this stew gluten-free?
Most of the ingredients in this Instant Pot Beef Stew Recipe are naturally gluten-free, but double-check your beef broth and Worcestershire sauce labels to ensure they’re safe for your needs.
Can I add other vegetables?
Of course! Feel free to stir in peas, green beans, or even chunks of sweet potato after pressure cooking for extra color and freshness. Just don’t overcrowd the pot with too many additions.
What if my stew is too thin or too thick?
If you like your stew thicker, use the cornstarch slurry and gently simmer until it reaches your favorite consistency. If it’s too thick, simply stir in more broth a little at a time until it’s just right.
Final Thoughts
If you need a reason to pull out your Instant Pot, let it be this Instant Pot Beef Stew Recipe. It’s a feel-good, flavor-packed classic that’s easy enough for any night and special enough to share. Give it a try, and I promise it’ll quickly become a favorite at your table too!
Print
Instant Pot Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Instant Pot Beef Stew recipe is a hearty and comforting dish that is perfect for a cozy meal. Tender beef, vegetables, and savory broth come together quickly and easily in your pressure cooker for a delicious stew that tastes like it simmered for hours.
Ingredients
Beef Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Set the Instant Pot to Sauté mode. Heat olive oil, then add beef in batches and sear until browned on all sides, about 5 minutes per batch. Remove beef and set aside.
- Cook Aromatics: Add chopped onion and cook for 2–3 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
- Deglaze and Add Ingredients: Pour in red wine (if using) and deglaze the pot by scraping up any browned bits. Return the beef to the pot and add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
- Add Vegetables: Add carrots, potatoes, and celery on top; do not stir. Secure the lid and set to Pressure Cook on High for 35 minutes.
- Thicken Stew: Allow pressure to release naturally for 10 minutes, then quick release remaining pressure. Remove bay leaves. If you prefer a thicker stew, turn Sauté mode back on and stir in cornstarch slurry. Simmer for 2–3 minutes until thickened.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- This stew tastes even better the next day.
- You can add peas or green beans after cooking for extra color.
- For a gluten-free version, ensure your Worcestershire sauce and broth are certified gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
