Instant Pot Beef Stew
This Instant Pot beef stew gives you tender chuck roast, potatoes, carrots, and a rich broth in a fraction of the time of a stovetop stew. A quick sear and a good scrape of the pot are the small steps that make it taste,
- Total time
- 100 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 25mCook 75mAmericanInstant Pot
Beef stew is the kind of dinner that feels slow-cooked, even when the Instant Pot does most of the work. The pressure cooker helps turn sturdy beef chuck into spoon-tender pieces without simmering for hours.
This version uses classic stew vegetables: potatoes, carrots, celery, onion, and peas. Tomato paste, red wine, Worcestershire sauce, and thyme build a savory broth that tastes deep but is still weeknight-friendly.
The most important step is deglazing. That means adding liquid and scraping up the browned bits from the bottom of the pot. It adds flavor and helps prevent the Instant Pot’s burn warning.
01What you'll need
Ingredients
19 items · 6 servings
- 2 pounds boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
- 1 1/2 teaspoons Diamond Crystal kosher salt, or 3/4 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine, or more low-sodium beef broth
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound baby potatoes, halved, or Yukon Gold potatoes cut into 1 1/2-inch chunks
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons chopped fresh parsley, optional
02How to make it
Step-by-step
1. Season the beef
Pat the beef dry with paper towels. Sprinkle it all over with the salt and pepper. Dry beef browns better, and browning adds flavor to the finished stew.
2. Sear in batches
Set a 6-quart or larger Instant Pot to Sauté. When the pot is hot, add the olive oil. Add half the beef in a single layer and sear for 2 to 3 minutes per side, until browned. Transfer to a plate and repeat with the remaining beef. Do not crowd the pot, or the beef will steam instead of brown.
3. Cook the aromatics
Add the onion to the pot and cook for 3 minutes, stirring often. Add the garlic and tomato paste. Cook for 1 minute, stirring, until the tomato paste darkens slightly and smells savory.
4. Deglaze the pot
Pour in the red wine. Use a wooden spoon to scrape the bottom of the pot until no browned bits are stuck. Let the wine simmer for 2 minutes. This step is key for flavor and helps prevent a burn notice.
5. Add the stew ingredients
Return the beef and any juices to the pot. Add the beef broth, Worcestershire sauce, thyme, bay leaf, potatoes, carrots, and celery. Stir once to combine, but keep the vegetables mostly on top of the beef.
6. Pressure cook
Lock the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes. The pot will take about 10 to 15 minutes to come to pressure before the cook time starts.
7. Release the pressure
When the cook time ends, let the pressure release naturally for 10 minutes. Then carefully turn the valve to Venting to release the remaining steam. Open the lid away from your face and remove the bay leaf.
8. Thicken the broth
In a small bowl, stir the cornstarch and cold water together until smooth. Set the Instant Pot to Sauté and stir in the slurry. Add the frozen peas. Simmer for 3 to 5 minutes, stirring gently, until the broth thickens and the peas are hot.
9. Taste and serve
Taste the stew and adjust with more salt or pepper if needed. Spoon into bowls and sprinkle with parsley, if using. Let the stew sit for 5 minutes before serving; it will thicken a little more as it cools.
03From our kitchen
Cook's tips
- Make-ahead: Beef stew tastes even better the next day. Cook it fully, cool it, and refrigerate it overnight. Reheat gently on the stovetop or with the Instant Pot Sauté setting, stirring often.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The broth will thicken in the fridge, so add a splash of broth or water when reheating.
- Freezing: Freeze for up to 3 months. Potatoes can become a little grainy after freezing, but the stew will still taste good. Thaw overnight in the refrigerator before reheating.
- No wine swap: Replace the wine with 1 cup more low-sodium beef broth. For a little brightness, stir in 1 teaspoon balsamic vinegar or red wine vinegar at the end.
- Vegetable swaps: Parsnips, turnips, or mushrooms work well. Cut firm root vegetables about the same size as the potatoes so they cook evenly.
- Avoid the burn warning: Scrape the pot very well after adding the wine or broth. If browned bits stay stuck to the bottom, the Instant Pot may stop cooking.
Cook's note
This recipe was tested for a 6-quart Instant Pot. For an 8-quart model, the recipe also works as written. For a 3-quart model, halve the recipe and do not fill the pot past the pressure-cooking maximum line.
04Frequently asked
Questions & answers
What cut of beef is best for Instant Pot beef stew?
Boneless beef chuck roast is the best choice for this style of stew. It has enough connective tissue and marbling to become tender under pressure. Pre-cut stew meat works too, but pieces can vary, so some may be less tender.
Can I skip searing the beef?
Yes, but the stew will have a lighter flavor. Searing creates browned bits on the bottom of the pot, which dissolve into the broth when you deglaze. If you are short on time, you can skip it and add about 5 minutes to the pressure-cooking time.
Why are my vegetables too soft?
Pressure cooking is strong, and vegetables soften quickly. Cut potatoes, carrots, and celery into larger 1-inch pieces. If you prefer firmer vegetables, cook the beef with the broth for 25 minutes first, then add the vegetables and pressure cook for 5 more minutes.
Can I make this stew gluten-free?
Yes. The stew is thickened with cornstarch, which is naturally gluten-free. Just make sure your Worcestershire sauce and beef broth are labeled gluten-free, because some brands may contain gluten ingredients.
How do I make the stew thicker?
Use an extra 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Stir it into the simmering stew after pressure cooking and cook for a few minutes. Do not add dry cornstarch directly to the pot, or it can clump.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat21 g
- 27%
- Saturated Fat7.5 g
- 38%
- Cholesterol106 mg
- 35%
- Sodium705 mg
- 31%
- Total Carbohydrate29 g
- 11%
- Dietary Fiber5 g
- 18%
- Total Sugars6 g
- Protein36 g
- 72%
- Vitamin D0 mcg
- 0%
- Calcium80 mg
- 6%
- Iron5.2 mg
- 29%
- Potassium1240 mg
- 26%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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