Introduction

This Instant Pot Beef Stew recipe is a comforting and hearty meal perfect for any day of the week. Tender beef simmers with vegetables and flavorful herbs, creating a rich and satisfying stew in a fraction of the usual cooking time.

A dark ceramic bowl filled with steaming hot soup sits on a matching plate on a rustic wooden table. The soup has a rich brown broth layer with visible pieces of light brown meat, orange carrots, and other vegetables mixed in. On top, a small bunch of fresh green herbs adds color and texture. A metal spoon rests inside the bowl, shining under soft warm lights. The background shows blurred kitchen elements with a soft glow. The overall scene feels warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs beef stew meat (preferably chuck roast, well-marbled)
1 large onion, finely chopped
2 carrots, peeled and chopped into bite-sized pieces
2 celery stalks, chopped
3 cloves garlic, minced
4 cups beef broth (low-sodium preferred)
1 cup red wine (optional, adds depth)
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
2 medium potatoes, peeled and cubed (Russet or Yukon Gold recommended)
1 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Add the beef stew meat in batches, browning all sides for about 3-4 minutes per batch. Remove the meat and set aside.
Step 2: Add the chopped onion, carrots, and celery to the pot. Sauté for 3-5 minutes until vegetables begin to soften. Stir in the minced garlic and cook for an additional 30 seconds.
Step 3: Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1 minute to release the herbs’ aroma.
Step 4: Pour in the red wine (if using) and scrape any browned bits off the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Step 5: Return the browned beef to the pot and add the beef broth, bay leaf, salt, and pepper. Stir gently to combine.
Step 6: Close the Instant Pot lid and set it to pressure cook on high for 35 minutes.
Step 7: When the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure.
Step 8: Open the lid and add the peeled and cubed potatoes. Close the lid again and pressure cook on high for an additional 8 minutes.
Step 9: Once done, perform a quick release of the pressure. Remove the bay leaf, stir the stew, and adjust seasoning with salt and pepper as needed.
Step 10: Serve hot with crusty bread or over mashed potatoes for a complete meal.

Tips & Variations

For thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew after cooking, then set the Instant Pot to sauté until thickened.
Using red wine is optional but adds a wonderful depth of flavor; substitute with extra beef broth if preferred.
Add mushrooms or peas at the end of cooking for extra texture and nutrition.
Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier bite.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until hot throughout. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A dark brown bowl sits on a matching dark brown plate, placed on a rustic wooden table. Inside the bowl, there is a steaming hot soup with a rich broth, containing visible pieces of meat, light beige mushrooms, and small orange vegetable bits. On top of the soup, fresh green parsley leaves add a pop of color. A silver spoon rests inside the bowl on the right side. The background is softly blurred with warm lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, chuck roast is ideal due to its marbling and tenderness, but you can also use brisket or round. Just ensure the meat is suitable for slow cooking and cut into stew-sized pieces.

Is it necessary to brown the beef before pressure cooking?

Browning the beef adds extra flavor and depth to the stew, but if you’re short on time, you can skip this step. Keep in mind the stew might be less rich in taste without browning.

Instant Pot Beef Stew Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Instant Pot Beef Stew is a hearty and comforting dish featuring tender chunks of beef cooked to perfection with fresh vegetables, aromatic herbs, and a rich, flavorful broth. Using the Instant Pot ensures a quick and convenient method to achieve the deep, savory taste of a classic slow-cooked stew in a fraction of the time.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Stew
Method: Instant Pot
Cuisine: American

Ingredients

Scale

Meat and Vegetables

2 lbs Beef Stew Meat (well-marbled chuck roast)
1 large Onion, finely chopped
2 Carrots, peeled and chopped into bite-sized pieces
2 Celery Stalks, chopped
3 cloves Garlic, minced
2 medium Potatoes, peeled and cubed (Russet or Yukon Gold)

Liquids and Seasonings

4 cups Beef Broth, low-sodium
1 cup Red Wine (optional)
1 tbsp Tomato Paste
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 Bay Leaf
1 tbsp Olive Oil
Salt and Pepper to taste

Instructions

Prepare the ingredients: Begin by chopping the onion, carrots, celery, and potatoes as specified. Mince the garlic cloves and set all vegetables aside for easy access.
Sauté the aromatics and beef: Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onions and garlic, cooking until softened and fragrant, about 2-3 minutes. Then, add the beef stew meat and brown on all sides, stirring occasionally for about 5-7 minutes to develop a deep flavor.
Deglaze the pot: Pour in the red wine (if using) to deglaze the bottom of the pot, scraping up any browned bits stuck to the surface. Let it simmer for around 2 minutes to reduce slightly.
Add remaining ingredients: Stir in the tomato paste, carrots, celery, potatoes, beef broth, dried thyme, dried rosemary, bay leaf, and season with salt and pepper. Mix everything well to combine.
Pressure cook the stew: Secure the Instant Pot lid and set the valve to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 35 minutes to allow the meat to become tender and flavors to meld.
Natural pressure release: Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10-15 minutes before carefully turning the valve to venting to release any remaining pressure.
Final touches and serve: Remove the bay leaf, give the stew a good stir, and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.

Notes

Using a well-marbled cut like chuck roast ensures tender and flavorful meat.
Red wine is optional but adds a great depth of flavor.
For thicker stew, you can mix 1 tbsp cornstarch with cold water and stir in after cooking, then use ‘Sauté’ to thicken.
Leftovers store well in the refrigerator for up to 3 days and make excellent freezer meals.
Feel free to add other root vegetables like parsnips or turnips for variation.

Keywords: Instant Pot Beef Stew, Beef Stew, Easy Beef Stew, Pressure Cooker Beef Stew, Classic Beef Stew, Hearty Stew Recipe