I absolutely love this Instant Pot Beef Stew Recipe because it s the perfect comfort food that comes together so fast without sacrificing any of that rich, hearty flavor. If you ve ever been intimidated by making a slow-simmered stew, this recipe changes the game – you get tender, melt-in-your-mouth beef and vegetables with a thick, savory sauce in just over an hour.
When I first tried this stew, I was amazed by how the Instant Pot really locks in all those deep flavors, and it s especially wonderful for busy weeknights or whenever you want a warm, satisfying meal without tons of fuss. You’ll find that this method is a time-saver that doesn t compromise on taste, making it a superb weeknight dinner or a cozy weekend feast.
Why You’ll Love This Recipe
- Speed without sacrifice: Enjoy rich, tender beef stew in a fraction of the usual cooking time.
- Simple ingredients: Uses pantry staples and fresh vegetables for an accessible, satisfying meal.
- Flexible and forgiving: Easy to customize with your favorite veggies or seasoning twists.
- One-pot cleanup: Minimal mess, thanks to using just the Instant Pot for the entire process.
Ingredients You’ll Need
These ingredients work together to build a stew that s hearty, flavorful, and perfectly textured. When shopping, look for well-marbled chuck roast for the best flavor and tenderness after pressure cooking.
- Butter: Adds a lovely richness and helps brown the meat evenly without sticking.
- Chuck Roast: The best cut for stew because it becomes tender and succulent after cooking.
- Salt & Pepper: Essential for seasoning the meat and the stew overall.
- Beef Stock: Creates the rich and savory base for this stew s flavorful sauce.
- Tomato Paste: Gives a subtle tang and deep umami, boosting complexity.
- Worcestershire Sauce: Adds depth and a slightly tangy note to the stew.
- Paprika: Brings a mild smoky warmth without overpowering the dish.
- Minced Garlic: An aromatic backbone that brightens every bite.
- Thyme: Classic herb pairing with beef, infusing subtle earthy flavors.
- Bay Leaf: Adds an extra layer of herbal aroma during cooking.
- Onions: Their natural sweetness balances the savory beef perfectly.
- Celery: Adds a nice crunch and fresh flavor contrast.
- Potatoes: Hearty and absorb the stew s flavors beautifully.
- Carrots: Naturally sweet and colorful, they round out the veggie mix.
- Cornstarch & Water: Used to thicken the sauce into a luscious gravy.
Variations
I love mixing things up depending on what s in season or what I have on hand. You can easily customize this stew to suit your taste or dietary needs, so have fun experimenting!
- Root vegetable swap: I sometimes trade potatoes for parsnips or turnips for a bit more earthiness, and it really changes the stew s profile in a pleasant way.
- Adding red wine: For special occasions, I deglaze the pot with a splash of red wine after browning the meat, which introduces a lovely complexity and depth.
- Gluten-free option: Simply use a gluten-free cornstarch or arrowroot to thicken the stew, making it safe for gluten-sensitive folks.
- Spicy kick: If you like heat, add a pinch of red pepper flakes or a dash of hot paprika for a subtle warmth that wakes up the flavors.
How to Make Instant Pot Beef Stew Recipe
Step 1: Get Your Instant Pot Ready and Brown the Meat
First things first, set your Instant Pot to the Sauté High mode – this step is important because browning the meat develops those rich flavors. Melt the butter in the pot, then season your chuck roast cubes with salt and pepper before adding them in batches. Don t overcrowd the pot; you want a nice crust, so brown the meat evenly, stirring occasionally. Once browned, take the beef out and set it aside – this step took me a few tries to get right, but trust me, it s worth the extra flavor boost.
Step 2: Build Your Flavor Base
After browning, turn off the sauté function and return all the beef to the pot. Pour in the beef stock, then stir in tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Give it a good mix to combine all those deep flavors before adding your diced onions, sliced celery, cubed potatoes, and peeled carrots. Don t forget the bay leaf – it s a subtle touch that elevates the aroma beautifully. Everything should be well incorporated before sealing the pot.
Step 3: Pressure Cook and Thicken
Seal the lid and set the Instant Pot to cook on high pressure for 35 minutes. When it s done, I like to cover the vent with a dish towel before doing a quick release to avoid any messy splatter. Carefully remove the lid, fish out the bay leaf, and discard it. Now, mix the cornstarch with water in a small bowl until smooth, then stir this into your stew. Let it sit for a few minutes to thicken up that luscious sauce – the difference this makes is amazing!
Step 4: Taste and Adjust
Give your stew a final taste and add salt or pepper as needed. Cooking with the Instant Pot sometimes concentrates flavors differently, so a quick adjustment here ensures it’s just right for your palate. Serve it hot and enjoy the comfort in every spoonful.
Pro Tips for Making Instant Pot Beef Stew Recipe
- Don t rush browning: Taking the time to properly brown the beef really boosts the stew s flavor – it s the foundation of a great dish.
- Avoid overfilling the pot: Keep your Instant Pot at about two-thirds full when adding everything to ensure safe pressure cooking and even cooking.
- Use fresh herbs when possible: Thyme and bay leaf fresh from the garden make the aroma stand out, though dried herbs work just fine too.
- Check thickness before serving: If the stew doesn t thicken enough after adding cornstarch, simmer with the lid off on sauté mode for a few minutes to reach your desired consistency.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
I love to finish this stew with a sprinkle of fresh chopped parsley for color and a subtle pop of freshness. Sometimes a dollop of sour cream on top adds a creamy tang that my family adores. A bit of cracked black pepper right before serving also brings an extra kick.
Side Dishes
For sides, I often serve this stew with a crusty baguette or warm dinner rolls to soak up the sauce. A simple green salad balances the hearty stew nicely, and for extra indulgence, creamy mashed potatoes are always a hit.
Creative Ways to Present
On special occasions, I like to serve this beef stew in individual rustic ramekins topped with a sprinkle of fresh thyme and a side of homemade garlic breadsticks. It makes for a charming presentation that feels both cozy and a little fancy.
Make Ahead and Storage
Storing Leftovers
Leftover stew keeps beautifully in an airtight container in the fridge for up to 4 days. When I reheat it, I do so gently on the stovetop over medium-low heat to keep the beef tender and prevent the vegetables from turning mushy.
Freezing
I often freeze extra portions once the stew has cooled completely, using freezer-safe containers or bags. It reheats wonderfully and tastes just as great, making it perfect for quick dinners when life gets hectic.
Reheating
To reheat, I gently warm the stew on the stovetop over low to medium heat, stirring occasionally until heated through. If the sauce thickened too much in the fridge, adding a splash of beef stock or water helps bring back that beautiful consistency.
FAQs
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Can I use a different cut of beef for this Instant Pot Beef Stew Recipe?
Yes, but chuck roast is preferred because it becomes tender and flavorful when cooked under pressure. Other cuts like brisket or round roast will work, but cooking times might vary slightly, and the texture could be different.
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How do I prevent the vegetables from getting too mushy?
Cut your vegetables into larger chunks to withstand the pressure cooking. Adding them all at once works well here, but if you prefer firmer veggies, you can add more delicate ones like potatoes or carrots after pressure cooking and simmer briefly using the sauté function.
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Can I make this Instant Pot Beef Stew Recipe dairy-free?
Absolutely! You can swap out the butter for a neutral oil like avocado or vegetable oil when browning the meat, and the rest of the recipe is naturally dairy-free.
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What if I don t have cornstarch to thicken the stew?
You can use flour instead-mix 3 tablespoons flour with 3 tablespoons water for a slurry-or let the stew reduce on sauté mode after pressure cooking to thicken it naturally.
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Is this recipe suitable for meal prep?
Definitely! This Instant Pot Beef Stew Recipe freezes well and reheats easily, making it a fantastic option for preparing meals ahead of time.
Final Thoughts
This Instant Pot Beef Stew Recipe has become one of my go-to meals when I want that cozy, homemade warmth without spending hours in the kitchen. I recommend giving it a try-you’ll appreciate how the pressure cooker transforms simple ingredients into something deeply satisfying. Whether it s a casual family dinner or you re feeding guests, this stew hits all the right notes. I hope you love it as much as my family does!
Print
Instant Pot Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot Beef Stew recipe combines tender chunks of chuck roast with vegetables and a flavorful broth, all cooked quickly under pressure for a rich and comforting meal perfect for any occasion.
Ingredients
Meat and Seasoning
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquid Base
- 4 cup Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
Spices and Aromatics
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 Bay Leaf
Vegetables
- 1 1/2 Onions, diced
- 2 stalks Celery, sliced
- 5 medium Potatoes, peeled and cubed
- 3 Carrots, peeled and sliced
Thickener
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High: Turn on the Instant Pot and set it to the ‘Saute High’ mode to begin cooking.
- Melt the Butter: Place the butter in the pot and allow it to melt completely, preparing the base for browning the meat.
- Brown the Meat: Season the chuck roast cubes with salt and pepper, then sauté them in batches in the melted butter until browned on all sides. Remove each batch to a bowl.
- Add the Meat Back: Turn off the Saute mode and return all browned meat to the Instant Pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir to combine all ingredients evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Stir thoroughly and add the bay leaf for additional flavor.
- Cook under High Pressure: Close the lid of the Instant Pot securely and set it to cook at high pressure for 35 minutes to tenderize the meat and meld flavors.
- Quick Release: Once cooking is complete, carefully cover the vent with a dish towel to prevent splatter and perform a quick release of pressure.
- Prepare Cornstarch Mixture: In a small bowl, whisk together cornstarch and water until smooth. Set aside for thickening the stew.
- Thicken the Sauce: Remove the lid and take out the bay leaf, discarding it. Stir in the cornstarch mixture and let the stew sit for a few minutes until the sauce thickens.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve the stew warm and enjoy the rich flavors.
Notes
- You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots.
- For added flavor, deglaze the pot with a splash of red wine after browning the meat.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or microwave.
- Freezing is also an option; simply cool the stew completely before transferring it to freezer-safe containers.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
