This is the kind of beef stew that makes the house smell amazing and tastes like it simmered all afternoon—only it didn’t. The Instant Pot turns tough beef into buttery bites and gives the broth deep, rich flavor in a fraction of the time. Think soft potatoes, sweet carrots, and a savory gravy that clings to every spoonful.
It’s simple, satisfying, and perfect for busy weeknights or lazy Sundays. If you’ve been craving classic comfort food without the wait, this one’s for you.
What Makes This Special
- Fork-tender beef: Pressure cooking breaks down tougher cuts fast without drying them out.
- Big flavor, quick timeline: Browning and deglazing build depth that tastes slow-cooked in under an hour.
- One-pot cleanup: Sauté, simmer, and thicken right in the Instant Pot.
- Balanced texture: Chunky vegetables hold their shape, and the stew is thick without being gloopy.
- Make-ahead friendly: Tastes even better the next day, and it freezes like a dream.
Shopping List
- Beef chuck roast (2 pounds), cut into 1.5-inch cubes
- Kosher salt and black pepper
- Olive oil (or avocado oil)
- Yellow onion (1 large), diced
- Garlic (3–4 cloves), minced
- Tomato paste (2 tablespoons)
- Worcestershire sauce (1 tablespoon)
- Beef broth (3 cups), low sodium preferred
- Dry red wine (1/2 cup, optional; sub more broth)
- Carrots (3–4), peeled and cut into 1-inch chunks
- Yukon gold potatoes (1.5 pounds), cut into 1.5-inch chunks
- Celery (2 stalks), sliced
- Bay leaf (1)
- Dried thyme (1 teaspoon) and dried rosemary (1/2 teaspoon)
- Frozen peas (1 cup), optional
- Cornstarch (2 tablespoons) + cold water (2 tablespoons) for slurry
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Prep the beef: Pat the beef dry with paper towels. Season generously with salt and pepper.Dry beef browns better and builds flavor.
- Sauté in batches: Set Instant Pot to Sauté (High). Add 1–2 tablespoons oil. Brown half the beef on two sides, 3–4 minutes per side.Transfer to a plate and repeat with remaining beef. Don’t crowd the pot.
- Sweat the aromatics: Add onion and a pinch of salt. Cook 3–4 minutes, scraping up brown bits.Stir in garlic and tomato paste; cook 1 minute until the paste darkens slightly.
- Deglaze: Pour in red wine (if using) or 1/2 cup broth. Scrape up all browned bits with a wooden spoon. This prevents the Burn warning and adds richness.
- Load it up: Return beef and any juices.Add Worcestershire, thyme, rosemary, bay leaf, carrots, potatoes, celery, and remaining broth. Stir and make sure nothing is stuck to the bottom.
- Pressure cook: Lock the lid. Set to Pressure Cook (High) for 35 minutes.Make sure the valve is sealed.
- Natural release: Let pressure release naturally for 10 minutes, then quick release the rest. This keeps the beef tender.
- Thicken: Switch to Sauté (Low/Normal). Stir in the cornstarch slurry.Simmer 2–3 minutes until the stew lightly thickens. Add peas (if using) and heat 1 minute.
- Taste and finish: Remove bay leaf. Adjust salt and pepper.Stir in chopped parsley for a fresh finish.
- Serve: Ladle into bowls. It’s great with crusty bread or over buttered egg noodles.
Keeping It Fresh
- Store: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers for up to 3 months. Leave a little headspace for expansion.
- Reheat: Warm gently on the stove over low heat or in the microwave at 50–70% power, stirring occasionally.Add a splash of broth if it’s too thick.
- Next-day bonus: Flavors meld and deepen overnight, so it may taste even better tomorrow.
Health Benefits
- Protein and iron: Beef provides essential protein and heme iron for energy and muscle repair.
- Vegetable fiber: Carrots, potatoes, peas, and celery add fiber, vitamin C, vitamin A, and potassium.
- Lower sodium control: Using low-sodium broth helps you season to taste without going overboard.
- Balanced meal: Protein, carbs, and micronutrients in one bowl. Add a leafy salad for extra greens.
What Not to Do
- Don’t skip browning: It adds deep, meaty flavor. A few extra minutes make a huge difference.
- Don’t overcrowd the pot: Overlapping beef steams instead of sears.Brown in batches.
- Don’t ignore the fond: Those browned bits must be scraped up during deglazing to avoid a Burn warning.
- Don’t cut veggies too small: Aim for 1–1.5-inch chunks so they don’t turn mushy under pressure.
- Don’t quick-release immediately: A short natural release keeps the beef tender and juicy.
Recipe Variations
- Mushroom lovers: Add 8 ounces of sliced cremini mushrooms when sautéing onions for extra umami.
- Herb swap: Use Italian seasoning, or finish with fresh thyme and rosemary for brighter flavor.
- Guinness stew: Replace the wine with 3/4 cup stout. Slightly bittersweet and hearty.
- Sweet potato twist: Sub Yukon golds with sweet potatoes. Cut into large chunks and reduce pressure time to 30 minutes.
- Gluten-free gravy: Stick with the cornstarch slurry (already GF) or use arrowroot for a glossy finish.
- No tomato paste: Add 1 teaspoon soy sauce for depth and a pinch of sugar to balance.
- Low-carb: Swap potatoes for turnips or rutabaga and use extra celery and mushrooms.
FAQ
What cut of beef works best?
Chuck roast is the top pick.
It has enough marbling to stay moist and turns tender under pressure. Avoid lean cuts like round or sirloin—they can dry out.
Can I make this without wine?
Yes. Use extra beef broth in place of the wine.
A dash of balsamic vinegar or an extra teaspoon of Worcestershire also boosts depth.
How do I avoid the Burn warning?
Scrape the bottom thoroughly after deglazing, and don’t skip the liquid amounts. Make sure tomato paste is mixed in well and nothing is stuck to the pot before sealing.
Can I add the peas earlier?
Add peas at the end after pressure cooking. They only need a minute of heat to stay bright and tender.
How can I thicken the stew without cornstarch?
Mash a few potato chunks into the broth, or whisk 1 tablespoon flour with 1 tablespoon butter into a paste and stir it in on Sauté until thickened.
Can I double the recipe?
Yes, as long as you don’t exceed the Instant Pot’s max fill line (never more than two-thirds full with liquids).
The cook time stays the same, but it may take longer to come to pressure.
What if my vegetables are too soft?
Cut them larger next time and stick to the natural release for only about 10 minutes. You can also cook the beef alone first, then add vegetables and pressure cook 2–3 minutes more.
How do I make it dairy-free?
This recipe is naturally dairy-free. Just avoid serving with buttered sides if you’re keeping it strictly dairy-free.
Wrapping Up
This Easy Instant Pot Beef Stew gives you all the cozy, slow-cooked flavors you love, minus the wait.
The beef turns silky, the veggies stay hearty, and the broth thickens into a comforting gravy. Keep it classic or try a variation to match your mood. Either way, you’ll have a one-pot dinner that hits the spot every time.
