There's nothing quite like coming home to a warm bowl of instant pot beef stew after a long day. This recipe transforms tough stew meat into melt-in-your-mouth tender bites swimming in rich, savory gravy with perfectly cooked vegetables. The best part? Your instant pot beef stew will be ready in a fraction of the time traditional methods take, without sacrificing any of that deep, comforting flavor we all crave.
I've been making instant pot beef stew for years, and this version has become my go-to recipe for busy weeknights and lazy Sundays alike. Whether you're feeding hungry kids or hosting friends, this hearty instant pot beef stew delivers restaurant-quality results with minimal effort. Let me show you exactly how to create this cozy masterpiece that'll have everyone asking for seconds.
Background & Why This Instant Pot Beef Stew Recipe Stands Out
Beef stew has been a cornerstone of home cooking for generations, but the instant pot beef stew method revolutionizes this classic dish. Traditional stovetop versions require hours of simmering and constant attention, while this pressure cooker approach locks in flavors and tenderizes the meat in just 35 minutes of cooking time. The high-pressure environment breaks down tough collagen in the beef faster than any other cooking method, resulting in that fall-apart texture we love.
What makes this instant pot beef stew truly special is how it layers flavors through the searing and deglazing process. When you brown the beef first, you create a fond on the bottom of the pot; those caramelized bits dissolve into the broth and become the foundation of your gravy. Combined with aromatic vegetables, herbs, and a splash of red wine, this instant pot beef stew develops complexity that tastes like it's been simmering all day. It's comfort food at its finest, ready when you need it most.
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Ingredients
For the Stew
- Beef chuck roast, cut into 1.5-inch cubes
- All-purpose flour (or cornstarch for gluten-free)
- Salt
- Black pepper
- Olive oil
- Onion, diced
- Garlic, minced
- Beef broth (low-sodium recommended)
- Red wine (or substitute with additional beef broth)
- Tomato paste
- Worcestershire sauce
- Leaves
- Dried thyme
- Dried rosemary
For the Vegetables
- Yukon gold potatoes, cut into 1-inch chunks
- Carrots, peeled and cut into 1-inch pieces
- Celery stalks, cut into 1-inch pieces
- Frozen peas (added at the end)
Substitution Note: Swap regular flour with almond flour or arrowroot powder for gluten-free options. You can use sweet potatoes instead of regular potatoes for added nutrition, or parsnips for a slightly sweeter flavor profile.
See recipe card for quantities.
Instructions
Step 1: Prep and Sear the Beef
- Pat the beef cubes completely dry with paper towels; this step is crucial for getting a good sear.
- In a medium bowl, toss the beef with flour, salt, and pepper until evenly coated.
- Press the "Sauté" button on your Instant Pot and select "More" for high heat; wait until the display reads "Hot."
- Add 2 tablespoons of olive oil and let it shimmer for about 30 seconds.
- Working in two batches to avoid overcrowding, add half the beef cubes in a single layer.
- Sear for 3-4 minutes on each side until deeply browned; don't move them around too much.
- Transfer the first batch to a plate and repeat with the remaining beef, adding more oil if needed.
Step 2: Build the Flavor Base
- Add the remaining tablespoon of oil to the pot along with the diced onions.
- Sauté for 4-5 minutes, scraping up all those beautiful brown bits from the bottom of the pot with a wooden spoon.
- Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the red wine and use it to deglaze the pot, scraping vigorously to release any remaining fond.
- Let the wine simmer for 2-3 minutes to cook off the alcohol and reduce slightly.
- Stir in the tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary until well combined.
- Add the beef broth and stir everything together, making sure no flour clumps remain at the bottom.
Step 3: Pressure Cook to Perfection
- Return all the seared beef and any accumulated juices back into the pot.
- Add the potatoes, carrots, and celery; give everything a gentle stir to combine.
- Secure the lid on your Instant Pot and make sure the valve is set to "Sealing" position.
- Press the "Manual" or "Pressure Cook" button and set the time to 35 minutes at high pressure.
- Once the cooking time is complete, let the pressure release naturally for 15 minutes.
- After 15 minutes, carefully turn the valve to "Venting" to release any remaining pressure.
Step 4: Final Touches
- Remove the lid carefully, angling it away from you to avoid the steam.
- Fish out and discard the bay leaves from the instant pot beef stew.
- If you prefer a thicker gravy, press "Sauté" and let it simmer uncovered for 5-10 minutes, stirring occasionally.
- Alternatively, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir into the stew; let it bubble for 2 minutes to thicken.
- Stir in the frozen peas and let them warm through for about 2 minutes.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and serve hot with crusty bread for soaking up that incredible gravy.
Expert Cooking Tips
Choosing the Right Cut of Beef
The key to tender instant pot beef stew starts at the butcher counter. Chuck roast is my top choice because it has the perfect amount of marbling and connective tissue that breaks down into gelatin during pressure cooking, creating that silky mouthfeel. Avoid lean cuts like sirloin or round; they'll turn dry and chewy. If chuck isn't available, look for beef labeled as "stew meat," but examine it first to ensure it has visible fat marbling throughout.
Size Matters for Even Cooking
Cut your beef into uniform 1.5-inch cubes so everything cooks at the same rate. Too small and the meat becomes mushy; too large and the centers won't tenderize properly. The same principle applies to your vegetables. Keep potato and carrot chunks around 1 inch so they soften without turning to mush while the beef becomes tender.
Don't Skip the Searing Step
I know it's tempting to throw everything in and press start, but searing the beef creates layers of flavor that simply can't be replicated any other way. Those caramelized bits (the fond) are pure concentrated flavor that gets incorporated into your gravy. Make sure your pot is screaming hot before adding the beef, and resist the urge to move the pieces around. Let them sit undisturbed for 3-4 minutes to develop that gorgeous brown crust.
Natural Release is Non-Negotiable
Always allow at least 15 minutes of natural pressure release for instant pot beef stew. If you quick-release immediately, the sudden pressure drop causes the meat fibers to tighten up, resulting in tough, stringy beef. The natural release period continues the cooking process gently, keeping everything tender and juicy.
Wine Selection Tips
You don't need an expensive bottle, but avoid "cooking wine" from the grocery store; it's loaded with salt and preservatives. A decent dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir adds depth and complexity. If you don't cook with alcohol, simply replace it with an equal amount of beef broth plus a tablespoon of balsamic vinegar for that tangy note.
Recipe Variations & Substitutions
Irish-Style Twist
Transform this into an Irish beef stew by swapping the red wine for Guinness beer and adding 2 tablespoons of dark brown sugar for balance. Replace the regular potatoes with a mix of potatoes and diced turnips or parsnips. Finish with chopped fresh parsley instead of peas. This version pairs beautifully with Irish soda bread for a complete pub-style meal.
Keto and Low-Carb Version
For a keto beef stew, simply omit the potatoes and flour. Instead, thicken the gravy with a xanthan gum slurry (1 teaspoon mixed with 2 tablespoons water) or just let it reduce naturally. Double up on the celery and add cauliflower florets, mushrooms, and green beans for bulk. This keeps the carb count under 10 grams per serving while maintaining that hearty texture.
Asian-Inspired Variation
Create a Korean-style beef stew by replacing the tomato paste with gochujang (Korean chili paste), adding 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of brown sugar. Swap the wine for beef broth and include daikon radish, shiitake mushrooms, and baby bok choy. Garnish with sliced green onions and toasted sesame seeds for an exciting twist on the classic.
Vegetable Swaps
Feel free to customize the vegetables based on what's in season or what you have on hand. Butternut squash, sweet potatoes, parsnips, turnips, or rutabaga all work beautifully. Mushrooms add an earthy depth, while green beans or snap peas (added at the end) provide a fresh crunch. Just remember to keep the cooking time the same; heartier root vegetables go in at the start, while tender vegetables get stirred in after cooking.
Equipment Recommendations
- Instant Pot or Electric Pressure Cooker (6-quart minimum) - Essential for this recipe; the pressure cooking environment is what makes the magic happen
- Wooden Spoon or Silicone Spatula - Perfect for scraping up the fond without scratching your pot's surface
- Sharp Chef's Knife - Makes cutting the beef and vegetables quick and uniform
- Cutting Board - Preferably separate boards for meat and vegetables to prevent cross-contamination
- Measuring Cups and Spoons - Accuracy matters for the right liquid-to-solid ratio in instant pot beef stew
- Ladle - For serving without making a mess
- Paper Towels - Critical for drying the beef before searing to achieve that perfect crust
Storage & Meal Prep Tips
Refrigerator Storage
Store leftover instant pot beef stew in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as everything continues to meld together. The gravy will thicken considerably when cold; simply add a splash of beef broth when reheating to return it to the desired consistency. Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through, or warm the entire batch on the stovetop over medium heat for 8-10 minutes.
Freezer Storage
This stew freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion. For easier portioning, freeze in individual servings using freezer bags laid flat. Thaw overnight in the refrigerator before reheating. The potatoes may become slightly softer after freezing, but the overall quality remains excellent.
Make-Ahead Strategy
You can prep components of this instant pot beef stew up to 24 hours in advance. Cut the beef and vegetables, storing them separately in the refrigerator. Mix your spices and measure out the liquids. The morning of, or even the night before, you can complete the searing step, then refrigerate everything in the Instant Pot insert (if it's removable). When ready to cook, let the insert come to room temperature for 20 minutes, then proceed with the pressure cooking steps.
Grandma's Secret That Changed Everything
Here's the trick that took my instant pot beef stew from good to absolutely incredible: add a tablespoon of butter and a splash of apple cider vinegar right before serving. The butter gives the gravy a luxurious, velvety finish that coats your spoon beautifully, while the vinegar's acidity brightens all the flavors and cuts through the richness. It's such a simple addition, but it makes people wonder what your secret ingredient is.
Another game-changer is letting the instant pot beef stew rest for 10 minutes after you've released all the pressure and removed the lid. During this resting period, the meat reabsorbs some of the cooking liquid, becoming even more succulent. The temperature also drops to a perfect eating temperature, and the gravy thickens naturally as it cools slightly. This patience pays off with every single bite.
FAQ
How long do you cook beef stew in the Instant Pot?
Cook instant pot beef stew at high pressure for 35 minutes, followed by a 15-minute natural pressure release. This total time of 50 minutes ensures the beef becomes fall-apart tender while the vegetables cook through perfectly without turning mushy.
Why is my stew meat tough in Instant Pot?
Tough stew meat usually results from quick-releasing the pressure immediately instead of allowing natural release. The sudden pressure drop causes meat fibers to contract and tighten. Always use at least 15 minutes of natural release for tender instant pot beef stew. Another common culprit is using lean cuts like sirloin instead of well-marbled chuck roast.
Is beef stew better in the crockpot or Instant Pot?
Instant pot beef stew offers the same tender, flavorful results as slow cooker versions but in a fraction of the time. While a crockpot takes 8 hours on low, the Instant Pot delivers comparable texture and depth in under an hour. The pressure cooking method is perfect for busy weeknights when you want comfort food fast.
How long is the meat stew setting on an Instant Pot?
Most Instant Pot models have a "Meat/Stew" preset button that automatically cooks for 35 minutes at high pressure. This default setting works perfectly for instant pot beef stew with 1.5-inch beef cubes. For larger chunks of meat, you may need to add 5-10 minutes to ensure everything becomes tender.
Savor Every Spoonful
This instant pot beef stew recipe proves that weeknight dinners can be both quick and incredibly satisfying. With tender chunks of beef, perfectly cooked vegetables, and gravy so rich you'll want to lick the bowl, it's the ultimate comfort food that doesn't require hours of your time. The beauty of instant pot beef stew is how it adapts to your schedule; make it fresh for dinner, or prep it ahead for effortless meals throughout the week.
Now that you've mastered this classic, why not expand your pressure cooking repertoire? Try our Instant Pot Oxtail Recipe for another melt-in-your-mouth beef dish with incredible depth of flavor, or embrace seasonal produce with our Autumn Harvest Beef Stew Recipe that celebrates fall's best vegetables. Each recipe builds on the same pressure cooking principles, so you'll become an instant pot beef stew expert in no time. Grab your apron, fire up that Instant Pot, and get ready to create memories around the dinner table with this timeless recipe.
With love from my kitchen to yours,
Aubrey James
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Pairing
These are my favorite dishes to serve with this instant pot beef stew recipe:
Instant Pot Beef Stew Recipe
Equipment
- Instant Pot (6-quart minimum) For pressure cooking the stew
- Wooden Spoon For deglazing the pot
- Chef’s knife For cutting beef and vegetables
- Cutting board Separate for meat and veggies
- Measuring cups/spoons For precise seasoning
- Ladle For serving the stew
Ingredients
For the Stew
- 2.5 pounds beef chuck roast cut into 1.5-inch cubes
- 3 tablespoon all-purpose flour or cornstarch for gluten-free
- 2 teaspoon salt divided
- 1 teaspoon black pepper
- 3 tablespoon olive oil divided
- 1 large onion diced
- 4 cloves garlic minced
- 3 cups beef broth low-sodium recommended
- 1 cup red wine or extra broth
- 3 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Vegetables
- 1.5 pounds Yukon gold potatoes cut into 1-inch chunks
- 4 large carrots peeled and cut into 1-inch pieces
- 3 stalks celery cut into 1-inch pieces
- 1 cup frozen peas added at the end
Instructions
- Pat beef dry and coat with flour, salt, and pepper.
- Sear beef in batches using the sauté setting until browned.
- Sauté onions and garlic, deglaze with wine.
- Stir in tomato paste, Worcestershire sauce, herbs, and broth.
- Return beef and add vegetables.
- Pressure cook on high for 35 minutes, then natural release for 15.
- Remove bay leaves and thicken gravy if desired.
- Stir in peas, adjust seasoning, and serve hot.
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