Instant Pot Beef Stew
When it’s cold outside or you just need something cozy and comforting, this Instant Pot Beef Stew always hits the spot. It’s rich, hearty, and tastes like it’s been simmering for hours—but it’s ready in under 60 minutes thanks to the Instant Pot.
If you’re already a fan of my Instant Pot Mississippi Pot Roast, you’re going to love this one too. It’s a one-pot meal with tender chunks of beef, soft potatoes, sweet carrots, and a savory broth that’s packed with flavor. No need to babysit—just press a few buttons and dinner’s basically done.
This recipe has become a reader favorite for good reason. It’s easy enough for a weeknight and still feels like a home-cooked meal from scratch. Serve it with crusty bread, rice, or just a big spoon.
Why You’ll Love This Instant Pot Beef Stew
- Weeknight-friendly: Pressure cooking gives you slow-simmered flavor in a fraction of the time.
- Hands-off cooking – Let the Instant Pot do the work while you clean up or chill.
- One-pot meal: Less mess, more flavor. Everything cooks in the same pot.
- Big cozy vibes: Tender beef, hearty veggies, rich broth—what more could you want?
- Customizable: Switch up the veggies, swap the spices, make it your own.
Ingredients You’ll Need
Here’s what makes this stew extra flavorful:
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Chuck roast – My go-to for melt-in-your-mouth beef. Trim and cube it yourself for the best results.
- Seasonings – Salt, pepper, cayenne, and paprika give it a warm, balanced flavor.
- Veggies – Potatoes, carrots, celery, onions, and mushrooms.
- Garlic + tomato paste – For depth and that extra something.
- Red wine + beef broth – Adds bold flavor and tenderizes the beef.
- Worcestershire sauce – Umami magic.
- Cornstarch slurry – To thicken the stew at the end.
Let’s Talk About the Meat
Chuck roast is hands-down the best cut for Instant Pot beef stew. It’s budget-friendly, full of rich marbling, and breaks down beautifully under pressure, giving you that melt-in-your-mouth tenderness every good stew needs. If you’re in a rush, you can use pre-cut stew meat, but just know it can be hit or miss depending on the cut—sometimes it’s leaner and doesn’t get as tender. Either way, don’t skip the browning step. I know it’s tempting to toss everything in and hit pressure cook, but searing the meat first adds a deep, savory flavor that makes this stew taste like it’s been simmering all day. A little extra time upfront goes a long way.
How to Make Instant Pot Beef Stew (Short Version)
Here’s a quick step-by-step. Full instructions are in the recipe card below!
- Sear the beef: Cut chuck roast into 1″ cubes, season, and sear in batches until browned.
- Build the base: Sauté onion, deglaze with wine and broth, then stir in tomato paste and Worcestershire.
- Pressure cook round 1: Add garlic and beef. Cook on high pressure for 20 minutes. Let pressure release naturally.
- Add veggies: Stir in potatoes, carrots, celery, and mushrooms. Pressure cook again for 6 minutes.
- Thicken the stew: Add a cornstarch slurry and simmer for a few minutes on sauté mode.
Tips for the Best Beef Stew
✔️ Don’t crowd the meat – Brown in batches so it actually sears and doesn’t just steam.
✔️ Deglaze thoroughly – Scrape up every bit after sautéing to avoid the dreaded burn warning.
✔️ Chunk your veggies – Bigger pieces hold up better during pressure cooking. Cut them according to cook time.
✔️ Layer smart – Add the veggies after the meat so they don’t get mushy.
✔️ NPR = juicy meat – Let the pressure release naturally for super tender beef.
✔️ Taste and tweak – Add more salt, pepper, or a splash of vinegar if needed at the end to balance the richness.
Cabernet Sauvignon is my go-to—it’s bold, flavorful, and holds up well during pressure cooking. Merlot is a solid, smoother option, and Pinot Noir works if you want something lighter. Just avoid anything sweet. And don’t worry, the alcohol cooks off—you’re just left with flavor.
Yes! If you don’t have wine or prefer not to cook with it, sub in ¾ cup beef broth, ¼ cup red wine vinegar, and 1 teaspoon of sugar. It adds the same depth and acidity without the alcohol.
This stew is super flexible. Try tossing in green beans, sweet potatoes, parsnips, or butternut squash. Just make sure to cut them into large chunks so they don’t turn to mush. And if you love peas, stir them in at the end to keep them bright and sweet.
What to Serve With It
This beef stew is hearty enough to stand on its own, but if you want to round out the meal, you’ve got options. Serve it with crusty bread or a warm baguette to soak up all that rich broth. If you skipped the potatoes in the stew, ladle it over a bed of fluffy white rice or creamy mashed potatoes. Steamed green beans or roasted veggies make great sides too, and a simple salad with a tangy vinaigrette adds a fresh contrast to all the cozy flavors.
Storage & Reheating Tips
- Reheat – Microwave or warm on the stovetop until hot. Add a splash of water or broth if it thickened too much.
- Fridge – Store in an airtight container for up to 4 days.
- Freezer – Freeze in portions for up to 3 months. Defrost in the fridge overnight.
Make this Instant Pot Beef Stew Tonight
This Instant Pot Beef Stew is the kind of recipe you’ll come back to all winter long. It’s cozy, low effort, and so flavorful. Whether you’re cooking for the family or meal prepping for the week, this one’s a winner.
Let me know in the comments if you try it—especially if you put your own spin on it. I love hearing how you make it your own!
RECIPE
Instant Pot Beef Stew
Equipment
Ingredients
- 2 pounds chuck roast, cut into 1 inch cubes
- 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 garlic, minced
- 1 tablespoon tomato paste
- 4-5 sprigs of fresh thyme (or 2 teaspoons dry thyme)
- 1 cup mushrooms, sliced
- 2 celery stalks, cut into ½-inch pieces
- 4-5 carrots, cut into 1-inch pieces
- 6-8 baby potatoes, halved or quartered
- 1 tablespoon cornstarch + 1 Tbsp water (for slurry)
Instructions
- Season & Sear the Beef: Pat the beef dry and season with salt, pepper, paprika, and cayenne. Set Instant Pot to [SAUTE] and wait until it says "Hot." Add oil and sear the beef in batches, 2–3 minutes per side. Set aside.
- Sauté Aromatics: Add diced onions and sauté for 2–3 minutes until softened. Press [CANCEL].
- Deglaze: Pour in red wine, broth, and Worcestershire. Scrape up any browned bits with a spatula.
- Pressure Cook the Beef: Add garlic and seared beef. Top with tomato paste and thyme (no need to stir). Close the lid, set the valve to “Sealing,” and cook on [HIGH PRESSURE] for 20 minutes. Let it naturally release for 10 minutes, then quick release.
- Add Veggies & Cook Again: Remove thyme stems. Add carrots, potatoes, celery, and mushrooms. Cook on [HIGH PRESSURE] for 6 more minutes. Let pressure release naturally.
- Thicken the Stew: Press [SAUTE]. Stir in the cornstarch slurry and let simmer for 2–3 minutes to thicken. Season to taste.
- Serve: Serve warm with crusty bread or over mashed potatoes.
Notes
- Don’t rush the sear: Browning the beef gives your stew deeper flavor. Once the beef hits the pot, resist the urge to move it. Let it sit for 4–5 minutes so a nice crust can form. If it doesn’t release easily, it’s not ready—give it another minute.
- Use Better Than Bouillon for big flavor: I used the Roasted Beef Base version, which adds rich, concentrated flavor. If you’re using a different broth or stock, taste and adjust the salt at the end accordingly.
- No wine? No problem: Sub in ¾ cup beef broth + ¼ cup red wine vinegar + 1 teaspoon sugar for a similar balance of flavor and acidity.
- Deglaze like a pro: After sautéing, scrape up every bit from the bottom of the pot when adding wine and broth. This helps prevent the dreaded “BURN” warning and adds serious flavor to your stew.
- Chunky veggies are better: Cut potatoes, carrots, and celery into large, even pieces so they don’t fall apart under pressure. They’ll still be tender, but hold their shape better.
- Let the pressure do the work: A natural pressure release makes the beef even more tender. If you’re short on time, try to let it sit for at least 10–15 minutes before releasing the rest manually. It’s worth the wait.
I’ve probably tried 4-5 different beef stew recipes over the years, and the hubby/kids/I agree that this is the tastiest – the beef was insanely tender and really soaked up the flavorful sauce. It’s also the fastest recipe out of all of them! I added extra celery, carrots, and potatoes (~2 lbs baby potatoes), and the sauce was still plenty for everything. So good!