Instant Pot Beef Stew

Bowl of beef stew with chunks of beef, carrots, and potatoes. Garnished with fresh thyme leaves

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 40

Time For Pot To Come To Pressure/Natural Pressure Release: 35

Total Time: 1 30

Servings: people

Calories: 506kcal

Author: Quynh Nguyen

This Instant Pot Beef Stew is the ultimate comfort food shortcut—juicy, fall-apart tender beef and hearty veggies in a rich red wine broth, all done in a fraction of the time thanks to the pressure cooker. It's cozy, flavorful, and perfect for busy weeknights or when you just need something warm and satisfying without babysitting a pot for hours.

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Equipment

Instant Pot

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

***This recipe was tested with a 6 quart Instant Pot***

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.

Nutrition