Delicious Instant Pot Beef Stew You’ll Want to Make Tonight
235
18
1.30k
Instant Pot Beef Stew nights are my secret weapon for those evenings when the clock is racing and my stomach is louder than my brain. If you want something cozy, hearty, and super reliable, this is the one I keep coming back to. It tastes like it simmered all day on the stove, but it comes together fast and mostly hands-off. Plus, it’s flexible enough to use whatever veggies you’ve got hanging around. Grab a spoon, and let’s do this together.
Tips for the Best Beef Stew in an Instant Pot
Over the years, I’ve learned a few smart tweaks that make Instant Pot Beef Stew taste like it came from a slow Sunday kitchen. These are simple tricks you can use tonight.
Choose the right cut and size
Go with well-marbled chuck roast. Cut it into 1.25-inch cubes for juicy bites that stay tender. Anything smaller can dry out, anything bigger might need extra time. Pat the beef dry before searing so you actually get a good crust.
Layer flavor from the start
Use the Sauté setting and get the pot hot before adding oil. Work in batches and brown the beef on two sides. Do not stir too often. Browning adds flavor that no seasoning can replace. After the meat is browned, toss in chopped onions and a pinch of salt, then add tomato paste and cook it for a minute until it darkens. That little toasty moment gives the stew body.
Deglaze like you mean it
Pour in a splash of beef broth or red wine and scrape up every browned bit with a wooden spoon. Those bits are pure flavor. This also protects you from a burn warning during pressure cooking.
Balance the veggies
Chunky carrots and potatoes do great under pressure. Cut carrots about 1-inch thick and potatoes into 1.5-inch chunks so they do not turn mushy. Add peas and herbs after cooking, not before. Fresh parsley, a squeeze of lemon, or a splash of Worcestershire at the end wakes everything up.
Want a nostalgic twist with creamy comfort on the side? Check out my quick favorite, beef stew with mashed potatoes. It is perfect for those ultra cozy nights.
Pressure timing sweet spot: 35 minutes on High with a 10 minute natural release gives tender beef with vegetables that are soft but not falling apart. Finish with a cornstarch slurry if you like it thicker, but add it after pressure cooking.
Pro safety note: Always keep total volume below the Max line and include at least 1 cup of liquid.
How to Make Beef Stew in an Instant Pot Step by Step Photos
What you will need
Boneless beef chuck, onion, garlic, carrots, potatoes, celery, tomato paste, beef broth, Worcestershire sauce, bay leaf, thyme, salt, pepper, olive oil, and optional peas. You can also add a splash of red wine for depth.
Step-by-step in plain language
1. Prep the beef. Pat dry and season all over with salt and pepper. You want the surface dry so it browns, not steams.
2. Sear in batches. Turn on Sauté and heat a tablespoon of oil until shimmering. Add half the beef and let it sit until a crust forms. Flip, brown the other side, then remove to a plate. Repeat with the rest. Do not crowd the pot.
3. Soften the aromatics. Add another drizzle of oil if needed. Stir in onion and a pinch of salt until the onion looks glossy. Add garlic for 30 seconds.
4. Tomato paste magic. Stir in tomato paste and cook 60 to 90 seconds. It should turn brick red and smell deep and sweet.
5. Deglaze. Pour in 1 cup broth or wine and scrape up the browned bits. This step matters.
6. Load the veggies. Add carrots, potatoes, and celery. Return beef to the pot with any juices, then add remaining broth, Worcestershire, thyme, bay leaf, and another pinch of salt.
7. Pressure cook. Seal the lid. High pressure for 35 minutes. When it is done, let the pressure come down naturally for 10 minutes, then release the rest.
8. Finish and thicken. Remove bay leaf. Stir in peas if using. For a thicker stew, whisk 2 teaspoons cornstarch with 2 teaspoons water, add to the pot, and simmer on Sauté for a minute or two. Taste and adjust salt, pepper, and Worcestershire.
9. Brighten. A squeeze of lemon or a splash of vinegar at the end makes everything pop. Sprinkle chopped parsley if you have it.
“I made this on a weeknight after soccer practice and my kids asked if we could have it again tomorrow. The beef was so tender and the broth had that rich restaurant flavor. Five stars.”
Serving Suggestions
Here are my favorite pairings that turn a bowl of Instant Pot Beef Stew into a complete, stick-to-your-ribs dinner.
- Creamy mashed potatoes to soak up the gravy.
- Crusty bread or garlic toast for scooping.
- Fluffy rice or buttered egg noodles if you love carbs with your stew.
- A crisp green salad to add freshness and crunch.
- Warm biscuits for old-school comfort.
Want something a little playful and nostalgic on the side? I love these beef stew dumplings when I am feeding a crowd. They make the meal feel special without a lot of extra work.
Recipe Success Tips and Suggestions
Flavor boosters and swaps
If you have red wine, use half wine and half broth for the deglaze. If not, extra broth is totally fine. A teaspoon of soy sauce or a dash of fish sauce adds savory depth without tasting fishy. If you like a little heat, a pinch of red pepper flakes wakes it up. For herbs, thyme and bay leaf are classic, but rosemary is great too.
Veggie flexibility
You can swap in parsnips, turnips, or sweet potatoes. Cut them a little bigger than carrots to avoid overcooking. Mushrooms add a meaty vibe and hold up well. Toss in peas or green beans after pressure cooking so they stay bright and crisp.
Thickening options
Cornstarch slurry is quick and glossy. If you prefer flour, make a paste with soft butter and flour, whisk it in after cooking, and simmer until thick. Do not add flour to the pot before pressure cooking or it can stick.
Diet tweaks
Gluten-free is simple: use cornstarch and check labels on broth and Worcestershire. Dairy-free is already baked in. For a lighter bowl, add extra carrots and celery and reduce the potatoes a bit.
Craving a cozy cousin to this recipe? Try my favorite Instant Pot vegetable beef soup when you want something brothy yet hearty.
Storage and Reheating
- Fridge: Store in an airtight container for 4 days. The flavor gets even better on day two.
- Freezer: Cool completely, then freeze up to 3 months. Leave a little room in the container for expansion.
- Thaw: Overnight in the fridge is best. In a pinch, thaw gently in a covered pot over low heat.
- Reheat: Warm on the stove over medium-low until hot. If it is too thick, add a splash of water or broth.
- Food safety: Reheat until steaming and do not reheat more than once if you can avoid it.
Common Questions
Can I skip searing the beef?
You can, but I do not recommend it. Searing adds a ton of flavor. If you are short on time, sear just half the meat. You will still get a richer stew.
What if my stew is too thin?
Use a small cornstarch slurry. Start with 2 teaspoons cornstarch mixed with 2 teaspoons water. Stir into the hot stew and simmer on Sauté for a minute. Repeat if needed.
What if it is too thick?
Add a splash of broth or water until it is the texture you like. Taste the salt after thinning and adjust if needed.
Can I use stew meat from the store?
Yes, but results vary. If you can, cut your own chuck roast. Store stew meat can be a mix of cuts that cook differently.
How do I avoid mushy veggies?
Cut carrots and potatoes in larger chunks and stick with the 35 minute cook time plus 10 minute natural release. Add delicate vegetables after pressure cooking.
Ready to Cozy Up With a Bowl Tonight
There is a reason I keep this Instant Pot Beef Stew on repeat. It is fast, flexible, and gives that slow-cooked flavor we all crave on busy nights. If you want more inspiration, I love the ideas in Instant Pot Beef Stew {Healthy + Easy} – WellPlated.com and the bold flavors from Best Ever Instant Pot Beef Stew – The Salty Marshmallow. For budget-smart tips and tweaks, Instant Pot Beef Stew Recipe – Budget Bytes is super helpful too. Grab your spoon, set the table, and let your kitchen smell amazing tonight.
P.S. If you are looking to switch it up later this week, try a creamy twist with Instant Pot beef stroganoff for a totally different but equally cozy vibe.
