Instant Pot Beef Stew
Instant Pot beef stew is made with tender chunks of beef, potatoes, carrots, celery, and mushrooms in a rich red wine and beef broth gravy. The pressure cooker gives you the tender beef and slow-simmered flavor of classic beef stew without having to cook it on the stove for hours.
I’ve made this with chuck roast for years, and it’s still the cut I prefer. It has enough fat and connective tissue to become tender under pressure without drying out. I also like browning the beef first. It adds a little extra prep time, but the browned bits left in the pot add a lot of flavor to the broth.
This has become one of the most popular Instant Pot recipes on Savory Sweet Spoon, and one of the things readers mention most often is how tender the beef turns out.
If you like this kind of hearty beef dinner, Instant Pot Mississippi Pot Roast is another longtime reader favorite.
Ingredients You’ll Need
You’ll find the full measurements in the recipe card below, but here are a few things to know before you start.
Chuck roast: I prefer buying a chuck roast and cutting it myself rather than using packaged stew meat. Chuck has enough marbling and connective tissue to become tender under pressure, and cutting it yourself also lets you keep the pieces a consistent size.
Red wine: Use a dry red wine you enjoy cooking with. Cabernet Sauvignon is what I usually use, but Merlot or Pinot Noir also work. Avoid sweet wine.
Beef stock: Beef stock makes up the other half of the cooking liquid. I also like Better Than Bouillon Roasted Beef Base for a stronger beef flavor.
Worcestershire sauce and tomato paste: Both add more depth to the broth without making the stew taste strongly of either ingredient.
Potatoes: Baby potatoes work well because you can simply halve or quarter them. Keep the pieces fairly large so they hold their shape during pressure cooking.
Carrots, celery, and mushrooms: These go into the Instant Pot after the beef has cooked. Adding them later keeps them from becoming too soft while the beef tenderizes.
Cornstarch: A small cornstarch slurry thickens the cooking liquid into more of a gravy at the end.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Why I Use Chuck Roast
Chuck roast is what I usually use for beef stew because it’s affordable, easy to find, and becomes very tender in the Instant Pot.
You can use pre-cut stew meat, but the package may contain different cuts of beef, so the texture isn’t always as consistent.
Whichever you use, don’t skip browning if you have the time. Pat the beef dry first, then sear it in batches so there’s enough room between the pieces. If the pot is overcrowded, the beef releases moisture and steams instead of browning.
How to Make Beef Stew in the Instant Pot
Start by cutting the chuck roast into 1-inch pieces. Pat the beef dry, season it with salt, pepper, paprika, and cayenne, then sear it in batches using the Sauté setting.
Set the browned beef aside and cook the onions for a few minutes until they begin to soften.
Pour in the red wine, beef stock, and Worcestershire sauce. Scrape the bottom of the pot well to loosen all of the browned bits left from searing the beef. This step is important because anything stuck to the bottom can trigger a burn warning once the pot comes to pressure.
Return the beef to the pot with the garlic, then add the tomato paste and thyme on top. Pressure cook on High for 20 minutes, followed by a 10-minute natural pressure release before releasing the remaining pressure.
Remove the thyme stems, then add the potatoes, carrots, celery, and mushrooms.
Pressure cook for another 6 minutes. Let the pressure release naturally after this second cooking cycle. If you’re short on time, give it at least 10–15 minutes before releasing the remaining pressure.
To finish, switch back to Sauté and stir in the cornstarch slurry. Let the stew simmer for another 2–3 minutes, until the broth thickens into a gravy.
Tips for the Best Beef Stew
✔️ Brown the beef in batches. Leave some room between the pieces so the beef sears instead of steaming.
✔️ Deglaze the pot really well. Scrape up anything stuck to the bottom after adding the wine and broth. This adds flavor and helps prevent a burn warning.
✔️ Keep the vegetables fairly large. Smaller pieces can become too soft under pressure, especially the potatoes and carrots.
✔️ Don’t add the vegetables with the beef. The beef needs more time to become tender, so cooking the vegetables separately during the second pressure cycle keeps them from turning mushy.
✔️ Don’t rush the pressure release. Give the beef at least the full 10-minute natural release after the first pressure cook. After the vegetables cook, I prefer letting the pressure release naturally again.
✔️ Adjust the gravy at the end. If the stew becomes thicker than you like, stir in a little additional beef broth. If you want it thicker, let it simmer another minute or two on Sauté.
Can I Make Beef Stew Without Wine?
The red wine adds flavor and acidity to the broth, but you can make the stew without it and just add extra beef broth.
I’ve also tested replacing the 1 cup of red wine with ¾ cup beef broth, ¼ cup red wine vinegar, and 1 teaspoon sugar. This is the option I prefer if you want some of the acidity and depth that the red wine adds without actually using wine.
Why Are the Vegetables Added Later?
This is one of the most important parts of the recipe.
Chuck roast needs more pressure-cooking time than potatoes, carrots, celery, and mushrooms. If everything goes into the pot at the beginning, the vegetables can become very soft by the time the beef is tender.
Instead, I pressure cook the beef for 20 minutes first. The vegetables go in afterward for a second 6-minute pressure cook. This gives the beef enough time to become tender while helping the vegetables hold their shape.
What to Serve With Beef Stew
Beef stew is already a complete meal with beef, potatoes, carrots, celery, and mushrooms, so you don’t need much with it.
Crusty bread or Air Fryer Garlic Bread is good for soaking up the gravy. You can also serve it with a simple salad or Air Fryer Green Beans if you want something fresh on the side.
For another beef stew with a completely different flavor, Instant Pot Bo Kho is a Vietnamese version made with lemongrass and warm spices.
Storage and Reheating
Store leftover beef stew in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or warm the stew gently on the stovetop. The gravy will thicken as it sits, so add a splash of beef broth or water if needed when reheating.
The stew can also be frozen for up to 3 months. Let it cool completely, freeze in airtight containers, then thaw overnight in the refrigerator before reheating.
If you make this Instant Pot Beef Stew, I’d love to hear how it turned out! Leave a comment and rating below.
RECIPE
Instant Pot Beef Stew
Equipment
Ingredients
Beef
- 2 pounds chuck roast, cut into 1 inch cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
Stew
- 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 fresh thyme, or 2 teaspoons dry thyme
- 1 cup sliced mushrooms
- 2 celery stalks, cut into ½-inch pieces
- 4-5 carrots, cut into 1-inch pieces
- 6-8 baby potatoes, halved or quartered
To Thicken
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Season the beef. Pat the beef dry and season with salt, pepper, paprika, and cayenne.
- Sear the beef. Set the Instant Pot to Sauté and wait until it reads Hot. Add the oil and sear the beef in batches until browned. Don't overcrowd the pot. Transfer the browned beef to a plate and set aside.
- Cook the onion. Add the diced onion to the pot and cook for 2–3 minutes, until it begins to soften. Press Cancel.
- Deglaze the pot. Pour in the red wine, beef stock, and Worcestershire sauce. Scrape the bottom of the pot thoroughly to loosen any browned bits.
- Pressure cook the beef. Return the beef to the pot and add the garlic. Spoon the tomato paste over the top and add the thyme. There's no need to stir. Close the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes.
- Release the pressure. When the cooking time ends, let the pressure release naturally for 10 minutes, then carefully release the remaining pressure. Open the lid and remove the thyme stems.
- Add the vegetables. Add the potatoes, carrots, celery, and mushrooms. Close the lid and cook on High Pressure for 6 minutes.
- Natural release again. Let the pressure release naturally. If you're short on time, wait at least 10–15 minutes before carefully releasing any remaining pressure.
- Thicken the stew. Mix the cornstarch and water in a small bowl until smooth. Set the Instant Pot to Sauté, stir in the slurry, and simmer for 2–3 minutes, until the gravy thickens.
- Season and serve. Taste and adjust the salt and pepper as needed. Serve hot.
Notes
- Brown the beef in batches so it sears instead of steaming.
- Scrape the bottom of the pot thoroughly after adding the wine and broth to help prevent a burn warning.
- Cut the vegetables into large, even pieces so they hold their shape under pressure.
- Better Than Bouillon Roasted Beef Base can be used for the beef stock. Taste before adding extra salt since different stocks and bouillon vary in saltiness.
- Let the pressure release naturally for at least 10 minutes rather than immediately quick releasing.
- If the finished gravy is too thick, stir in a little additional beef broth.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Aloha from Hawaii! Been making this monthly for a few yrs now with white rice & Potato Crab salad on the side. “Kanack attack” after as we say in Hawaii aka lots of starch=Good night!
Aloha! I love hearing that this stew has become a monthly staple in your home. It’s the ultimate comfort food so totally worth getting a “kanack attack” afterwards. I’ve never had potato crab salad but that sounds absolutely delicious!
The first thing I have ever cooked in my instantpot. This recipe is delicious, The beef was so tender it practically fell apart into the broth. The potato skins fell off the potatoes. I will say that the onion and garlic was not enough I added more pepper and instead of celery I added peas at the end sauté. And this is not quick, I spent 30 minutes prepping (mostly cutting the roast and sautéing), 20 minutes cooking 30 minute release 7 minute cooking, 30 minute release and a few minutes of sautéing at the end for a total time of about 2 hours. Still quicker then a dutch oven but not as quick as an hour and a half.
I made this delicious stew recipe for dinner and it will be the only stew recipe that I will ever use. I followed the recipe to the letter. I also followed suggested time for the Instapot. I allowed the Instapot to release steam naturally and didn’t do an early pressure release. I used both red wine and beef broth.
This stew turned out to be the best one I have ever made.
Thanks, Barbara! So glad you enjoyed the stew!
I’ve made this stew several times now. I love the flavors and the meat is perfectly tender!
This is the best stew recipe I’ve ever had! Super easy to throw together in the instapot and tastes like you had it simmering for hours. Definitely a keeper!
With the weather getting colder, I was in the mood to make soup or a stew. Well, I am certainly glad that I tried this one. It is the best stew I’ve ever made. Love the ease of using my instant pot too.
Absolutely delicious!
I forgot to buy mushrooms so I added a cup of edemame. I also added some sweet peppers from my garden.
I have used a similar recipe, and found the timing on this to be great. It is important (as you state in the recipe) to the NPR after each stage, so that the meat is really tender. Yummy flavor!
I love this recipe and have made it several times now , today I added turnip as I have some right out of the garden, it’s easy to follow and so tasty ! 😋
This was my first time making stew in the Instant Pot instead of the Crock Pot. It was easy to follow and the flavor is super tasty. The one thing I will do next time is add more liquid. When it was finished there was hardly. What was left was great consistency but I’d like more.
Best beef stew recipe ever! Both of us ate more than we should have, but it was hard to quit!
I added 2 small turnips and 1/2 pound fresh green beans. I also subbed white wine vinegar for the red wine vinegar…didn’t have any! We’re looking forward to leftovers already!
Turned out great!!! I deglazed with diced tomatoes (drained) then let it cook a little with the minced garlic and onions, I then added the beef broth and cooked exactly as stated in recipe, I did not use potatoes (you will see why later) once done instead of using cornstarch slurry I added Gnocchi 🙂 and cooked on sauté 2 mins and WAH LAH!!! It thickened and was perfect!!! This recipe is a keeper!!!
This is by far the best beef stew I have ever made! The hubby said “This recipe is a keeper!”
I’ve made a LOT of stew but this recipe is the easiest and most tasty. Thank.
This turned out amazing! My new go-to stew recipe!! Thanks for sharing!!
I thought the beef stew was delicious a little bit spicy for my hubby and I. We are the only ones that ate it tonight. Have like 3 portions left. I would say next time I would eliminate the cayenne pepper and the celery seed that I put in. Also, pressure cook the potatoes a little bit longer. Even cutting the baby red and Yukon in half were not done enough. Would do a 10 minutes HP with a 10 minute natural release not 6 like is mentioned/10 NR. 6 made them to hard to stick a fork in them. Larger cut carrots were more firm but OK. Small cut carrots were soft but OK. I also added frozen peas during that last saute stage for the thickening process. Overall very delicious!!!
This is s fantastic beef stew recipe Quynh. Thank you for sharing. Freezes well if you change the potatoes for turnips!
Wow, I have fallen back in love with my pressure cooker, this amazing stew would have taken hours without it! So delicious and the beef was so tender!
I’m glad you like it!
Yummy! My hubby is going to love this recipe! So excited to make this! Will definitely be a favorite!
Yay! Let me know how it turns out.
This was absolutely amazing! Got rave reviews from the whole family!
Comfort food at its best, I love that I can use my Instant Pot!
Yes, dinner in a fraction of the time = WIN!
LOVE this comfort food dinner recipe with the ease of the instant pot! Perfect!
Totally! Just set it and forget it.