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Bowl of beef stew with chunks of beef, carrots, and potatoes. Garnished with fresh thyme leaves
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5 from 4 votes

Instant Pot Beef Stew

Classic beef stew made in the instant pot. Chunks of fork tender beef with vegetables in a delicous and savory red wine sauce.
Prep Time15 mins
Cook Time40 mins
Time For Pot To Come To Pressure/Natural Pressure Release35 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Beef Stew, Instant Pot Beef Stew, Instant Pot Recipes
Servings: 6 people
Calories: 209kcal
Author: Quynh


  • 2 pounds well-marbled chuck roast beef (cut 1-inch thick)
  • salt and pepper
  • ¼ teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • 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
  • 5-10 sprigs of fresh thyme (or 1 tablespoon dry thyme)
  • 1 cup sliced mushrooms (button or cremini 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 kept whole if smaller)
  • 2 tablespoons cornstarch (mixed with 2 tablespoons of water)


  • Sprinkle salt and pepper onto the chuck roast beef.
  • Turn the instant pot on [SAUTE] and set for 30 minutes. Wait until the instant pot reads “hot”, then add a generous amount of olive oil in the pot. Brown the chuck roast beef on all sides (it is best to work in 3-4 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 it 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 on top (do not stir). Close the lid; make sure the knob is turned to “sealing”. 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 (just leave the pot alone) for 10 minutes 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). Then, layer on 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. It’s best to naturally release the pressure but if you’re in a rush let it naturally release for at least 10 minutes so the beef doesn’t dry out.
  • While everything is cooking...in a small bowl, mix cornstarch and water until well combined.
  • It’s best to naturally release the pressure when it is done cooking but if you’re in a rush, let it naturally release for at least 10 minutes so the beef doesn’t dry out. Open the lid and press [SAUTE] for 2 minutes. Add in cornstarch mixture to thicken up the sauce; add salt and pepper to taste.


***This recipe was tested with a 6 quart Instant Pot***
Helpful Tips:
  • 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 3/4 cup beef broth and 1/4 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.


Calories: 209kcal