The Ultimate Instant Pot Beef Stew Recipe

Prep time: 20 minutes | Cook time: 45-55 minutes | Servings: 6

There are few things more comforting than a bowl of rich, savory beef stew. Traditionally, it’s a dish that requires hours of simmering on the stovetop to achieve that melt-in-your-mouth tenderness and deep flavor. But what if I told you that you could achieve all that, with significantly less time and effort, thanks to the magic of the Instant Pot? This Instant Pot Beef Stew recipe is a game-changer, delivering all the hearty goodness you crave without the long wait.

The pressure cooking function of the Instant Pot works wonders on tougher cuts of beef, transforming them into incredibly tender morsels in a fraction of the time. Combined with hearty vegetables like potatoes, carrots, and celery, and a robust, flavorful broth, this stew is perfect for busy weeknights or a cozy weekend meal. It’s a complete, balanced dinner in one pot, making cleanup a breeze.

Ingredients for Instant Pot Beef Stew

For the Beef and Aromatics:

• 2 tablespoons olive oil
• 2.5 to 3 pounds beef chuck roast, cut into 1.5-inch cubes
• 1 teaspoon salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 1 large yellow onion, chopped
• 3 cloves garlic, minced

For the Vegetables and Broth:

• 1 pound baby Yukon Gold potatoes, halved or quartered
• 1 pound carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas (optional, added at the end)

How to Make This Irresistible Instant Pot Beef Stew

1. Sear the Beef: Set your Instant Pot to the “Sauté” function (Normal or High). Add the olive oil. Once hot, add the beef cubes in batches, ensuring not to overcrowd the pot. Sear on all sides until well-browned. This step is crucial for developing flavor. Remove the browned beef to a plate and set aside.
2. Sauté Aromatics: Add the chopped onion to the pot and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze: Sprinkle the flour over the onions and garlic. Stir and cook for 1-2 minutes to cook out the raw flour taste. This will help thicken the stew.
4. Add Liquids and Seasonings: Pour in the beef broth, scraping up any browned bits from the bottom of the pot to deglaze. Add Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
5. Combine and Pressure Cook: Return the seared beef to the pot, along with any accumulated juices. Add the potatoes, carrots, and celery. Ensure the liquid level does not exceed the “MAX” fill line of your Instant Pot.
6. Seal and Cook: Secure the lid, making sure the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 45 minutes on High Pressure.
7. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10-15 minutes. Then, carefully move the steam release valve to the “Venting” position to release any remaining pressure.
8. Finish and Serve: Carefully remove the lid. If using, stir in the frozen peas and allow them to cook for a few minutes until heated through. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. The stew should be thick and rich.

Tips for the Best Instant Pot Beef Stew

Choosing the Right Cut of Beef

Beef chuck roast is the ideal cut for stew because its connective tissues break down during the long cooking process, resulting in tender, succulent meat. Other good options include brisket or beef shoulder. Avoid very lean cuts, as they can become dry and tough.

Vegetable Prep

Cut your vegetables into uniform, bite-sized pieces. This ensures they cook evenly. You can add heartier root vegetables like potatoes and carrots at the beginning, while more delicate vegetables like peas or green beans are best added towards the end of cooking or after pressure release to prevent them from becoming mushy.

Thickening the Stew

The flour added to the aromatics will help thicken the stew. If you prefer a thicker consistency after cooking, you can create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water, then stirring it into the stew and simmering on the “Sauté” function for a few minutes until thickened. Alternatively, a bit of tapioca starch or arrowroot powder works beautifully as a gluten-free thickener.

Flavor Boosters

Don’t shy away from adding herbs and seasonings. Thyme, rosemary, and bay leaves are classics for a reason, infusing the stew with warmth and depth. A splash of red wine (about 1/2 cup) can be added after sautéing the onions and before the broth for an even richer flavor profile; just make sure to scrape up all the browned bits. A touch of tomato paste also adds a welcome umami and acidity.

Serving Suggestions

This hearty Instant Pot Beef Stew is a meal in itself, but it pairs wonderfully with a variety of accompaniments. Crusty bread or dinner rolls are perfect for soaking up every last drop of the delicious gravy. A simple side salad with a light vinaigrette can offer a refreshing contrast. For a more substantial meal, serve it over mashed potatoes, egg noodles, or even rice.

Conclusion

This Instant Pot Beef Stew recipe proves that you don’t need to spend hours in the kitchen to enjoy a deeply satisfying, home-cooked meal. The pressure cooker does the heavy lifting, turning humble ingredients into a tender, flavorful stew that will warm you from the inside out. It’s a stress-free way to get a classic comfort food on the table, perfect for feeding your family or a crowd. Give it a try and prepare to be amazed by the speed and deliciousness!