Picture this: You walk through the door after a long day, and your kitchen smells like Sunday dinner at grandma’s house. Rich beef mingles with herbs and vegetables in a way that makes your stomach growl. The best part? You didn’t slave over a hot stove for hours. That’s the magic of this Instant Pot beef stew recipe.
I stumbled onto this method three years ago when my kids started back-to-school sports schedules. Between soccer practice and homework chaos, I needed something that delivered comfort food without the time commitment. Traditional beef stew takes hours of simmering. This version? Forty-five minutes from start to finish. The pressure cooker transforms tough beef into fork-tender bites while building flavors that taste like you’ve been cooking all day.
My neighbor Maria tried this recipe last winter and texted me photos within an hour. “Where has this been my whole life?” she wrote. She’s made it twelve times since then. What makes this dish special is how forgiving it is. Forgot to thaw your beef? No problem. Don’t have red wine? Use broth. The Instant Pot handles the heavy lifting while you help with homework or finally sit down.
This Instant Pot beef stew recipe works for rushed Tuesday nights and lazy Sundays alike. You’ll have a pot of something warm, filling, and genuinely delicious that feeds your family without draining your energy or wallet.
Ingredients
For the Stew:
- 2 pounds beef chuck roast, cut into 1.5-inch cubes (leave some fat on for flavor)
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1.5 cups)
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 medium Yukon gold potatoes, cut into 1-inch chunks (no need to peel)
- 2 celery stalks, chopped into 1-inch pieces
- 1 cup frozen peas
- 3 cups beef broth (low sodium works best)
- 1 cup red wine (or substitute with additional broth)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Easy Swaps:
- Swap beef chuck for stew meat from your butcher to save prep time
- Use sweet potatoes instead of regular potatoes for a different flavor profile
- Replace red wine with balsamic vinegar (2 tablespoons) mixed with extra broth
- Try parsnips instead of carrots for an earthier taste
Instructions
Step 1: Prep Your Beef Pat the beef cubes completely dry with paper towels. This step matters more than you’d think. Wet beef won’t brown properly. Toss the beef with flour, salt, and pepper in a large bowl until each piece has a light coating. The flour helps thicken your stew later and creates a better crust when searing.
Step 2: Sear the Meat Press the “Sauté” button on your Instant Pot and let it heat for 2 minutes. Add olive oil, then working in two batches, brown the beef cubes for about 3 minutes per side. You want a deep golden-brown color. Don’t crowd the pot, or the meat will steam instead of sear. Transfer browned beef to a plate and set aside.
Step 3: Build Your Flavor Base Keep the Instant Pot on “Sauté” mode. Toss in your diced onion and cook for 3 minutes, scraping up those brown bits stuck to the bottom. Those bits are pure flavor. Add garlic and cook for 30 seconds until you can smell it. Pour in the wine and use a wooden spoon to scrape every last brown bit off the bottom. This step prevents the dreaded “burn” notice later.
Step 4: Combine Everything Stir in tomato paste, then add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return the browned beef and any accumulated juices to the pot. Add carrots, potatoes, and celery. Give everything a good stir. The liquid should almost cover the vegetables. If it doesn’t quite reach, add another splash of broth.
Step 5: Pressure Cook Secure the lid and make sure the pressure valve is set to “Sealing.” Press “Manual” or “Pressure Cook” and set the timer for 35 minutes at high pressure. When the timer beeps, let the pressure release naturally for 10 minutes, then carefully switch the valve to “Venting” to release any remaining pressure. This gradual release keeps your meat tender.
Step 6: Finish Your Stew. Remove the bay leaves. Stir in frozen peas and let them sit in the hot stew for 3 minutes. Taste and adjust seasoning with more salt and pepper. If your stew seems too thin, press “Sauté” again and let it bubble for 5 minutes to reduce. If it’s too thick, add a splash of broth.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 425
- Protein: 35g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Sodium: 580mg
This Instant Pot beef stew recipe delivers serious protein and keeps you full for hours. The vegetables add vitamins A and C, while the beef provides iron and B vitamins. Skip the potatoes to reduce carbs, or add an extra cup of vegetables to boost fiber.
Pairings & Sides
Serve this stew with crusty French bread for soaking up every drop of that rich gravy. I buy the partially baked loaves from the grocery store and throw them in the oven while the pressure releases. Warm bread and hot stew create pure comfort.
For lighter options, try these:
- Simple green salad with lemon vinaigrette to cut through the richness
- Buttered egg noodles on the side (my kids love this)
- Roasted Brussels sprouts for extra vegetables
- Garlic mashed cauliflower for a low-carb option
Pour a glass of the same red wine you used in the stew. Cabernet Sauvignon or Merlot works beautifully. The wine’s tannins complement the beef perfectly.
Variations & Tips
Make It Your Own:
- Add mushrooms in step 4 for extra umami flavor
- Throw in a parsnip or turnip for depth
- Use lamb instead of beef for a different protein
- Make it spicier with red pepper flakes or a diced jalapeño
- Add a tablespoon of balsamic vinegar at the end for brightness
Storage Secrets: Refrigerate leftovers in an airtight container for up to 4 days. The stew tastes even better the next day after the flavors have melded. Freeze portions in individual containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
Troubleshooting Common Issues:
- Stew too thin? Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water, stir it in, and simmer on “Sauté” for 3 minutes.
- Meat tough? Return to pressure for another 10 minutes. Cheaper cuts need more time.
- Getting a “burn” notice? You didn’t scrape the bottom well enough during step 3. Cancel, remove the liner, clean the bottom, and start over with fresh liquid.
- Vegetables mushy? Cut them larger next time or add potatoes and carrots after pressure cooking on “Sauté” mode for 15 minutes.
Time-Saving Hacks: Buy pre-cut stew meat and skip the chopping. Prep all vegetables the night before and store them in the fridge. Use frozen pearl onions instead of dicing a fresh onion. Keep tomato paste in a tube so you can squeeze out exactly what you need.
Budget Tips: Buy beef chuck when it goes on sale and freeze it. This stew costs about $12 to make and feeds six people. That’s $2 per serving for a meal that rivals anything from a restaurant. Stretch it further by serving it over rice or with extra bread.
Your Kitchen, Your Rules
This Instant Pot beef stew recipe changed how I handle busy weeknights. No more scrambling for dinner ideas or defaulting to takeout. You’ve got a reliable recipe that delivers every single time.
Start with this version, then make it yours. Maybe you prefer more garlic or less wine. Perhaps your family loves green beans instead of peas. Cooking is about feeding the people you love in a way that works for your life. This recipe gives you the foundation. Build on it.
Grab your Instant Pot and give this a try tonight. Your family will ask for seconds, and you’ll wonder why you didn’t start making this sooner.
