Instant Pot Beef Stew

4.91 from 10 votes

Instant Pot Beef Stew delivers tender beef, hearty veggies, and a rich gravy in a fraction of the time—comfort food made easy!

Prep Time1

Cook Time40

Release Time15

Total Time1 55

Course: Dinner, Soup

Cuisine: American

Keyword: instant pot beef stew

Servings: servings

Author: Chelsea Lords

Cost: $26.72

Equipment

Ingredients

4 cups beef stock or beef broth, divided, see note 2
2 cups thinly sliced carrots 3–4 large carrots
1-3/4 cups thinly sliced celery sliced, 4–5 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 1–2 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

US - Metric

Instructions

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 1–2-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, don’t 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 2–3 batches so you don’t 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 3–4 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 1–3 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 2–4 minutes. (If you’d 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 (don’t 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.

Video

Notes

Note 1: I recommend a cast-iron pan; a nonstick pan is ok. While you can use the sauté function in the Instant Pot, I’ve found the flavor development is much better and the process is easier in a separate pan. You also don’t risk getting a burn warning if anything is left on the bottom of the instant pot.

Note 2: My family doesn't 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