Rich, flavorful, quick, and easy are hallmarks of this delicious Instant Pot Beef Stew recipe. Thanks to your pressure cooker it's a classic family favorite meal made simple!
If you own an Instant Pot you already know how convenient and awesome it is to get a meal on the table in record time. But this recipe? This recipe for Instant Pot beef stew can be made in under an hour, which is downright magical. Normally, beef stew would take hours on the stovetop or even in a slow cooker, which has long been the preferred way to make it.
Once you try this hearty and savory beef stew, you'll never make it any other way. It's pure comfort food in a fraction of the time. It tastes like it's been simmering all day, but that's the magic of the pressure cooker. The beef is tender and juicy and the potatoes, carrots, celery, and onions are cooked to perfection. The seasonings bring the entire meal together in a tried and true comfort food experience that will earn you rave reviews.
Oh! And did I mention that this recipe is perfect for Instant Pot beginners? It totally is and you'll feel like an Instant Pot rockstar when you serve this amazing meal. You can't go wrong with this one! Another great beginner beef recipe is my famous Instant Pot Mississippi Pot Roast.
- Chuck Roast: cut into 1" cubes
- Seasonings (salt, pepper, cayenne pepper, paprika): to flavor the meat and veggies
- Onion, garlic, and celery: are all needed to enhance the flavor of the vegetables and the meat.
- Vegetables (potatoes, carrots, and mushrooms): make this a true one-pot meal
- Beef broth and red wine: used for cooking, tenderizing, and infusing the meat and veggies with amazing flavor.
- Worcestershire sauce and tomato paste: flavor boosters
- Cornstarch and water: to help thicken the stew
BEST CUTS OF MEAT TO USE FOR BEEF STEW
This recipe calls for chuck roast, which is the standard cut that most people use. However, there are other cuts that pressure cook just as well, so give these a try when they're on sale in your grocer's meat department.
- Chuck Roast (recommended)
- Flat Iron Steak
- Round Roasts (bottom, rump, top)
- Pot Roasts
VEGETABLE VARIATIONS FOR BEEF STEW
Branch out and try some other veggies to add a new taste profile to this classic beef stew recipe.
- Sweet Potatoes
- Acorn Squash
- Butternut Squash
WHAT TYPE OF RED WINE SHOULD I USE?
Wine is primarily used in cooking for its acidity which helps break down cuts of tough meat. These varieties of red wine will add the extra layer of flavor that will take this beef stew recipe over the top. Try to choose a dry red wine over a sweet one. Even if you don't drink wine, know that when you cook with it, the alcohol will evaporate leaving shades of its aromatics and flavor.
- Cabernet Sauvignon (recommended)
- Pinot noir
WHAT TO SUBSTITUTE FOR WINE
Use beef stock and add a dash of red wine vinegar for the acidity. For this recipe, use ¾ cup beef stock and ¼ cup red wine.
HOW TO MAKE INSTANT POT BEEF STEW
Step 1: Cut your chuck roast into 1" cubes. Season with salt, pepper, paprika, and cayenne.
Step 2: Set Instant Pot to [SAUTE] for 30 minutes. Add olive oil. Working in 2 batches, sear the meat to a light crust to seal in the flavor. Remove from Instant Pot and set aside. Add onion and sauté for a few minutes until the onion is translucent.
Step 3: Press [CANCEL] and deglaze the pot with red wine, beef broth and Worcestershire sauce. Use a rubber spatula to scrape any bits of meat and onion that may be stuck to the bottom.
Step 4: Add in garlic, browned chuck roast cubes, tomato paste, and thyme. Close the lid (making sure the pressure release valve is in the sealing position) and set it to [PRESSURE COOK] on high pressure for 20 minutes.
Step 5: Let the pressure naturally release when finished cooking. It’s best to release the pressure naturally (do nothing and let the pin drop on its own) so that the beef doesn't dry out, but if you’re in a rush, let it naturally release for at least 10 minutes before quickly releasing (turn the pressure release valve to the "venting" position) the rest of the pressure. Once the pin drops, you can open the lid. At this point, you'll layer in the potatoes, carrots, celery, and mushrooms. Close the lid and [PRESSURE COOK] on high for an additional 6 minutes.
Step 6: While that's cooking, make a thickening slurry of cornstarch and water. Use a 1:1 ratio of cornstarch and water. (I used 2 tablespoons cornstarch and 2 tablespoons water) You can adjust based on your preference of how thick you want the sauce to be.
Step 7: Let the pressure naturally release when finished cooking or let it naturally release pressure for at least 10 minutes before quickly releasing the rest of the pressure. Open the lid and add the cornstarch mixture. Press [SAUTE] for 2-3 minutes and let the slurry thicken the stew.
TIPS FOR MAKING BEEF STEW IN AN INSTANT POT
- Sear and brown the meat. Do not overcrowd the beef. It is best to work in 2-3 batches. You'll want a nice crust to form to lock in the flavor and make it that much more delicious. Once you add the meat, try not to move it around for about 4-5 minutes. Let it brown and form a crust before moving it. It should pull away from the bottom easily when you try to move it. If it doesn't, let it brown a little more and try again.
- Make sure you scrape all the yummy bits off of the bottom of the pan when you deglaze it. Just use a rubber spatula to get those flavorful bits up and off the bottom of the pot.
- Cut your vegetables into large pieces. They'll hold up better when pressure cooking. I cut the vegetables depending on how long they'll cook. Carrots usually cook longer than potatoes so I'll cut the carrots about 1 inch long and cut the baby potatoes in half or into quarters, depending on the size.
- Using the natural pressure release after the pressure cooking of the meat will actually help it become more tender. If you're short on time, make sure to let it sit for at least 10-15 minutes after it is done pressure cooking. Then, you can do a quick release for the rest of the pressure.
WHAT TO SERVE WITH BEEF STEW
Since this is a one-pot meal with everything in it, the only thing left to add is some bread!
- My personal preference is to serve the beef stew with crusty fresh sourdough or French bread slathered with butter. Oh, my! It's perfect for soaking up those yummy beef stew juices
- Garlic breadsticks are always a hit with the kids.
- Warm dinner rolls are also yummy.
IS THIS BEEF STEW FREEZER-FRIENDLY?
Yes. This beef stew will keep for up to 3 months in large freezer bags. Let it cool completely before adding it to zip lock bags. Try to store the bags flat, so there's more room in the freezer and it's easier to defrost. Defrost in the fridge overnight and reheat in a pot on your stovetop when ready to use.
Instant Pot Beef Stew
- 2 pounds well-marbled chuck roast beef (cut 1-inch thick)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 cup dry red wine
- 1 cup beef stock
- 1 tablespoon worcestershire sauce
- 2 cloves of garlic (minced)
- 1 tablespoon tomato paste
- 4-5 sprigs of fresh thyme (or 2 teaspoons dry thyme)
- 1 cup sliced mushrooms (button or baby Bella mushrooms)
- 2 stalks of celery (cut ½-inch in length)
- 4-5 carrots (cut 1-inch in length)
- 6-8 baby potatoes (cut in half or in quarters to equal 1-inch)
- 1 tablespoon cornstarch (mixed with 1 tablespoon of water)
- Sprinkle salt, pepper, ground cayenne pepper, and paprika onto the chuck roast beef.
- Turn the Instant Pot on [SAUTE] mode. Wait until the instant pot reads “hot”, then add a generous amount of olive oil to the pot. Sear the chuck roast beef on all sides. (It is best to work in 2-3 batches. Do not overcrowd so you can get a nice crust. Add more olive oil, if needed, to prevent the beef from sticking). Then, set the beef aside in another bowl.
- Add onion; cook and stir for 2-3 minutes or until the onion is soft.
- Press [CANCEL] and deglaze the pot with red wine, beef broth and Worcestershire sauce. Be sure to scrape any bits stuck to the bottom of the pot with a rubber spatula.
- Stir in garlic, and browned chuck roast beef. Layer on tomato paste and thyme (do not stir). Close the lid; make sure the pressure release valve is turned to the “sealing” position. Press [PRESSURE COOK] (or “manual” for older models) and set it on high pressure for 20 minutes.
- Once it is done cooking, let the pressure naturally release for 10 minutes until the screen reads L00:10, and then quick release the rest of the pressure by turning the knob to “venting”.
- Open the lid; take the thyme out (if using fresh thyme). Layer in the carrots, celery, potatoes, and mushrooms. Close the lid; make sure the knob is back to “sealing”; press [PRESSURE COOK] (or “manual”) and cook on high pressure for an additional 6 minutes. Once it is done cooking, let it naturally release the pressure completely until the pin drops. (If you’re in a rush let it naturally release for at least 10 minutes before quick releasing so the beef doesn’t dry out.)
- In a small bowl, mix cornstarch and water until well combined. Open the lid and press [SAUTE] for 2 minutes. Add in cornstarch mixture to thicken up the sauce; add salt and pepper to taste.
- Serve warm with crusty bread.
- Sear and brown the meat. This will lock in the flavor and make it that much more delicious. Once you add the meat, try to not move it around for about 4-5 minutes. Let it brown and form a crust before moving it. It should pull away from the bottom easily when you try to move it. If it doesn’t, let it brown a little more and try again.
- I used Better Than Bouillon Roasted Beef Base as my beef stock. If you're using another kind, you may need to add more salt.
- Substitute red wine for ¾ cup beef broth and ¼ cup red wine vinegar
- When deglazing, scrape any bits stuck to the bottom of the pot and layer in the ingredients as directed so that it doesn't stick to the bottom of the pot. This will ensure that you don't get that dreaded "BURN" message.
- Make sure you scrape all the yummy bits off of the bottom of the pot when you deglaze it. Just use a rubber spatula to get those flavorful bits up and off the bottom of the pot.
- Cut your vegetables into large pieces, that way they’ll hold up better when pressure cooking. Otherwise, potatoes especially, tend to get mushy and fall apart easily within the stew. They’ll still be tender if you keep them larger and they’ll also be easier to eat!
- Using the natural pressure release after the pressure cooking of the meat will actually help it become more tender. If you’re short on time, make sure to let it sit for at least 10-15 minutes after it is done pressure cooking. Then, you can quick release the rest of the pressure.
Have you tried this recipe? Leave a rating and comment below to let me know what you think!