This Instant Pot Beef Stew Recipe is your shortcut to classic, slow-cooked flavor. Thick gravy, tender beef, and veggies all done fast.
authorโs note
Beef Stew Without The Wait!
I grew up on my dadโs beef stew, and while itโs still a favorite, I donโt always have time to slow cookโor letโs be real, remember to start it in the morning.
So Instant Pot Beef Stew has become my go-to. Itโs just as delicious and has that same slow-cooked flavor but takes a fraction of the time.
I stuck with the same ingredients and proportions I love in my original stew, then tested the Instant Pot version until the timing was perfect. And let me tell you, this stuff turns out amazing every single time. Itโs one of those dinners everyone begs for!
Quick Tip
How long to cook beef stew in the instant pot?ย Instant Pot Beef Stew cooks on high pressure for 40 minutes.
- Set the pressure cooker to manual and set for 40 minutes
- Allow the pressure to release naturally for 15 minutes.
- Release the rest of the pressure and carefully openย the lid.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Beef Chuck Roast | Best cut for stew, marbled and tender. If needed, use bottom round, brisket, or pre-cut stew meat. |
| Diced Tomatoes | Donโt drain. Fire-roasted adds an extra layer of flavor. Crushed tomatoes also work for a smoother base. |
| Baby Yellow Potatoes | No peeling required. Yukon golds are best, but red potatoes or even cubed russets can be used. |
| Beef Stock/Broth | Low-sodium lets you adjust seasoning. If you want richer flavor, try adding ยฝ teaspoon beef bouillon paste. |
| Worcestershire Sauce | Soy sauce or coconut aminos work in a pinch. |
| Frozen Peas | Always add after cooking so they stay fresh and bright. Green beans can be swapped in. |
Featured Comment
โThis quickly became a favorite at my house! So comforting!โ
โ Toni
How To Make Instant Pot Beef Stew Recipe
- Layer the Base: Layer veggies first so meat stays tender and doesnโt stick.
- Brown Beef: Donโt crowd the pan. Browning in batches builds better flavor.
- Make the Gravy: Scrape the pan well. Those browned bits add tons of flavor.
- Combine: Press the beef under the liquid so it cooks evenly and stays moist.
- Pressure Cook and Finish: Taste and adjust salt, pepper, or add a pinch of sugar.
Quick Tip
If you want to use red wine go with pinot noir, merlot, or sangiovese. Skip sweet reds and stick to dry, medium- or full-bodied options. Most alcohol cooks out, but trace amounts remain.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Let cool, then store in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Reheat: Low heat on the stovetop is best; add a splash of broth if itโs too thick.
What To Serve With Instant Pot Beef Stew?
Muffins And Quick Breads
Drop Biscuits
Green Salads
Garden Salad
Salads
Winter Fruit Salad
Side Dishes
Roasted Vegetables
Instant Pot Beef Stew
Instant Pot Beef Stew delivers tender beef, hearty veggies, and a rich gravy in a fraction of the timeโcomfort food made easy!
Video
Equipment
Ingredients
- 4 cups beef stock or beef broth, divided, see note 2
- 2 cups thinly sliced carrots 3โ4 large carrots
- 1-3/4 cups thinly sliced celery sliced, 4โ5 stalks
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 pound baby gold potatoes halved (or quartered for large ones)
- 2 tablespoons tomato paste
- 2-1/2 to 2-3/4 pounds beef chuck roast cut into 1โ2 inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons olive oil divided
- 1 cup yellow onion diced, 1 small onion
- 2 teaspoons minced garlic 2 cloves
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 beef bouillon cube see note 2
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
Instructionsย
- Place 1 cup beef stock in the Instant Pot. Add the thinly sliced carrots, sliced celery, fire-roasted diced tomatoes, potatoes, and tomato paste.
- Cut the chuck roast into 1โ2-inch bite-sized cubes (removing any large, tough pieces of fat or gristle.) Season all sides with salt and pepper (I use about 1 teaspoon of each).
- Heat a large cast-iron pan on high (see note 1). Add 1 tablespoon olive oil. Once the pan is hot, add the cubed beef (it should sizzle as soon as it hits the pan). Sear beef for about 2 minutes on each side. (To get a nice sear, donโt stir the beef around. Leave it in one spot and, using tongs, flip it to the other side after about 2 minutes.) Add the beef pieces in 2โ3 batches so you donโt overcrowd the beef. Remove beef with a slotted spoon. Add 1 more tablespoon oil only if needed. Add seared beef and any accumulated juices to the Instant Pot.
- Do not wash out the pan. Let it slightly cool, then add remaining 1 tablespoon of oil. Reduce heat to medium low. Add diced onions and cook for 3โ4 minutes, scraping up the browned bits as you stir the onions. Stir in garlic and cook for another 30 seconds. Add butter and allow to melt (reduce heat to low if anything is getting too hot). Add flour and, whisking constantly, cook for 1 minute to get rid of the raw flour taste. Pour in 1 cup of beef stock gradually, continuing to whisk. Simmer over low heat, stirring constantly, until a thick paste forms, about 1โ3 minutes. Make sure to scrape the bottom of the pan. Gradually add 1 and 1/2 cups of beef stock and bring to a simmer. Whisk until smooth and thickened, another 2โ4 minutes. (If youโd like to use red wine in place of some of the beef stock, see note 2.)
- Pour the gravy into the Instant Pot. Add the beef bouillon cube (crumble it up and add it in), paprika, dried parsley, thyme, bay leaves, and Worcestershire sauce. Give everything a good stir. Make sure the beef is submerged in liquid as much as possible, pressing below other ingredients as needed (this will keep it nice and tender). Pour the remaining 1/2 cup stock in the Instant Pot. Close and seal the Instant Pot. Cook on high pressure for 40 minutes, then allow the pressure to release naturally for 15 minutes (donโt touch anything for 15 minutes). Vent to release any remaining pressure, then carefully open the lid. Remove and discard bay leaves. Stir in frozen peas.
- Taste the stew and add additional seasonings if needed (salt, pepper, or a pinch of sugar go a long way). Serve the stew in bowls and enjoy with hearty bread and fresh herbs if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I recommend a cast-iron pan; a nonstick pan is ok. While you can use the sautรฉ function in the Instant Pot, Iโve found the flavor development is much better and the process is easier in a separate pan. You also donโt risk getting a burn warning if anything is left on the bottom of the instant pot.
Note 2: My family doesnโt use wine, but red wine adds complexity. You can replace up to 1 cup of beef stock with dry red wine like Pinot Noir, Merlot, or Sangiovese. For a non-alcoholic option, add 2 tablespoons of apple cider or red wine vinegar with the broth for a similar depth of flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 21g | Protein: 33g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 540mg | Potassium: 1075mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6095IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent stew!!!! So full of flavor!
I added in red wine๐
Iโm so thrilled to hear! Thanks Alison! ๐
Hi there, what would the instructions be for using a slow cooker or dutch oven? Thank you.
I used a good Pinot Noir & got a โKeep That Recipeโ from my family! In Hawaiโi Pidgin we say: Broke da mouth (delicious)!!!
Haha so awesome! Thanks Lori! ๐