If you’re anything like me, then you understand the magic of comfort food that’s also simple to make. This Instant Pot Beef Stew Recipe is one of those gems—it’s rich, hearty, and comes together so quickly thanks to the magic of the Instant Pot. Whether you’re rushing home after work or craving a warm meal on a chilly day, this stew fills that need perfectly with tender beef and flavorful veggies in a luscious sauce.
I remember the first time I switched my traditional slow-cooker stew to the Instant Pot—it was a game changer. Not only do you save so much time, but you get that deep, slow-cooked flavor in under an hour. This Instant Pot Beef Stew Recipe is one I’ve refined over time, so you’ll find it balanced with just the right blend of spices and a thick, comforting broth that my family happily devours every single time.
Why You’ll Love This Recipe
- Time-Saving: You get tender, flavorful beef stew in just over an hour instead of all day.
- Rich Flavor: Browning the meat and layering spices delivers deep, savory notes every bite.
- One-Pot Ease: Minimal cleanup means more time enjoying your meal, not washing dishes.
- Family Favorite: This recipe is always a hit and perfect for cozy dinners or casual gatherings.
Ingredients You’ll Need
These ingredients come together beautifully to build layers of flavor and hearty texture. Plus, they’re easy to find in most grocery stores, and I always recommend using fresh vegetables for the best stew experience.
- Butter: This adds richness and helps brown the beef perfectly for maximum flavor.
- Chuck Roast: A nice marbled cut that’s ideal for stewing—tender and flavorful when pressure cooked.
- Salt & Pepper: The classic duo—don’t skimp on seasoning for balanced taste.
- Beef Stock: The base of the stew; richer stock makes all the difference here.
- Tomato Paste: Brings a subtle tang and deep umami to the broth.
- Worcestershire Sauce: Adds a savory depth that complements the beef perfectly.
- Paprika: A mild smoky note that rounds out the flavor.
- Minced Garlic: Garlic is a flavor powerhouse; fresh minced garlic always wins.
- Thyme: This herb pairs beautifully with beef and veggies for that classic stew aroma.
- Bay Leaf: Adds subtle complexity—remember to remove before serving!
- Onions: Sweetness and texture, sautéed right into the dish.
- Celery: Adds freshness and a subtle crunch.
- Potatoes: Classic stew filler that soaks up all the delicious juices.
- Carrots: Sweetness and color, perfect for balancing savory flavors.
- Cornstarch: Mixed with water to thicken the stew into the perfect, silky consistency.
Variations
I love experimenting with this Instant Pot Beef Stew Recipe to suit the season or my family’s cravings. You really can tailor it easily—you’ll enjoy taking a little creative license here and there to make it your own.
- Vegetable Swaps: I’ve swapped in parsnips or turnips instead of some potatoes for a slightly sweeter, earthy flavor, and it always impresses guests.
- Red Wine Boost: For an extra layer of richness, try deglazing the pot with a splash of red wine after browning the beef—trust me, it’s worth it.
- Spice it Up: Want a little heat? Add a pinch of cayenne or some smoked chili powder for a subtle kick that wakes up the stew without overpowering it.
- Low-Carb Option: Substitute potatoes with cauliflower florets after pressure cooking for a lighter, low-carb version that still feels indulgent.
How to Make Instant Pot Beef Stew Recipe
Step 1: Start by Browning Your Beef
Set your Instant Pot to “Sauté High” and let the butter melt completely. Season your chuck roast cubes generously with salt and pepper—don’t be shy, seasoning early adds flavor. Brown the beef in batches to avoid overcrowding; this caramelization locks in savory goodness that makes the stew truly special. Once all pieces are browned, remove them to a bowl and turn off the sauté function.
Step 2: Build Your Flavor Base
Return all the browned beef to the pot, then add in your beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Give everything a good stir so the tomato paste blends into the liquids and coats the beef. This is where your stew starts building those rich, deep layers of flavor.
Step 3: Add the Vegetables
Stir in diced onions, sliced celery, peeled and cubed potatoes, and carrots. Toss everything gently so the vegetables get coated in that flavorful broth. Don’t forget the bay leaf—it’s subtle but adds a lovely fragrance as it cooks. Now seal your Instant Pot lid tightly and set it to “high pressure” for 35 minutes.
Step 4: Release Pressure and Thicken the Stew
Once the cooking time is up, carefully perform a quick release. I always cover the vent with a kitchen towel to avoid messy steam bursts. Remove the bay leaf and discard it. Mix cornstarch and water in a small bowl until smooth, then stir that into your stew. The sauce thickens beautifully in just a few minutes, giving you that perfect hearty stew texture you crave.
Step 5: Taste and Serve
Give your stew a final taste to check seasoning—add more salt or pepper if needed. Serve it steaming hot straight from the pot. I promise, once you try this Instant Pot Beef Stew Recipe, it’ll become a go-to for cold nights and comfort food cravings.
Pro Tips for Making Instant Pot Beef Stew Recipe
- Don’t Skip Browning: It adds an incredible depth of flavor you can’t get by just pressure cooking the meat.
- Batch the Meat: Browning in small batches keeps the beef from steaming and ensures a golden crust.
- Quick Release with Care: I always cover the vent with a towel to prevent hot liquid from spraying everywhere during pressure release.
- Cornstarch Timing: Adding cornstarch after cooking lets you control stew thickness perfectly without cloudy broth.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
I love sprinkling freshly chopped parsley right before serving—it adds a pop of color and fresh herbal brightness that balances the hearty stew. Sometimes, I add a dollop of sour cream or Greek yogurt on top, which gives a lovely creamy tang that my family can’t get enough of.
Side Dishes
This stew shines on its own, but I often pair it with buttered crusty bread to soak up all those delicious juices. Mashed potatoes or a simple green side salad also make perfect companions if you want to round out the meal.
Creative Ways to Present
For special dinners, I serve this stew in individual rustic bread bowls—just hollow out small round loaves and ladle the stew inside. It’s fun, comforting, and makes an impressive presentation that keeps the stew warm while you eat.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover stew in an airtight container in the fridge. It actually tastes even better the next day as the flavors meld. I reheat gently on the stovetop, stirring frequently to keep it from sticking.
Freezing
This Instant Pot Beef Stew Recipe freezes beautifully! I portion the cooled stew into freezer-safe containers or heavy-duty bags, and it keeps well for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally to keep the sauce smooth. Avoid high heat which can separate the cornstarch-thickened sauce. You can also reheat in the microwave, stirring halfway through for even warming.
FAQs
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Can I use a different cut of beef for this Instant Pot Beef Stew Recipe?
Yes! While chuck roast is ideal because of its marbling and tenderness after pressure cooking, you can also use beef brisket or stew meat. Just ensure it’s cut into similar-sized cubes so everything cooks evenly.
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Can I make this Instant Pot Beef Stew Recipe dairy-free?
Absolutely. You can substitute the butter with a neutral oil like avocado or olive oil for browning the meat. The rest of the recipe is naturally dairy-free.
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Is it okay to skip the cornstarch thickener?
Yes, but the stew will be more broth-like without the thickener. If you prefer a naturally thicker stew, you can mash some of the cooked potatoes into the sauce to thicken it instead.
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How do I prevent the Instant Pot from burning the bottom?
Make sure to brown the beef well and deglaze the pot with beef stock or wine before adding all ingredients. Stir to lift any browned bits off the bottom to avoid burning errors during pressure cooking.
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Can I double this recipe in the Instant Pot?
You can double it if your Instant Pot is large enough—preferably 8-quart or more. Avoid overfilling past the max fill line, especially with liquids and ingredients that expand like potatoes.
Final Thoughts
This Instant Pot Beef Stew Recipe is truly close to my heart because it combines the best of home-cooked comfort food with modern convenience. I love how you can have tender beef, flavorful veggies, and a rich broth all in just about an hour without babysitting the pot. If you want a stew that’s both fuss-free and delicious enough to impress, I can’t recommend this enough—give it a try and watch it become a family staple in your home too!
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 Instant Pot Beef Stew is a hearty, flavorful dish featuring tender chunks of chuck roast simmered with vegetables in a rich beef broth. Utilizing the Instant Pot allows for a quick pressure-cooked stew that maximizes flavor while reducing cooking time, making it a perfect comforting meal for any day.
Ingredients
Meat and Seasoning
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut into 1-inch cubes
- Salt & Pepper, to taste
Liquid Base
- 4 cups 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 select the ‘Saute High’ mode to prepare for browning the meat and cooking aromatics.
- Melt the Butter: Add the butter to the pot and allow it to melt completely, providing a flavorful base for browning.
- Brown the Meat: Season the chuck roast cubes with salt and pepper. Saute the meat in batches in the melted butter until each piece is nicely browned on all sides. Remove the browned meat to a bowl and repeat until all meat is cooked.
- Add the Meat Back: Turn off the ‘Saute’ mode and return all browned meat to the pot to combine with other ingredients.
- Add Liquid Base and Seasonings: Pour in the beef stock, tomato paste, and Worcestershire sauce. Add paprika, minced garlic, and thyme. Stir thoroughly to blend the flavors.
- Add Vegetables: Add diced onions, sliced celery, peeled and cubed potatoes, and sliced carrots to the pot. Mix everything well, then tuck in the bay leaf for aroma.
- Cook under High Pressure: Close the Instant Pot lid securely. Set the Instant Pot to high-pressure cooking mode and cook for 35 minutes to tenderize the meat and develop flavors.
- Quick Release: Once cooking completes, carefully cover the steam vent with a dish towel to prevent spatter and perform a quick pressure release to open the pot safely.
- Prepare Cornstarch Mixture: In a small bowl, whisk together cornstarch and water until smooth. This mixture will thicken the stew after cooking.
- Thicken the Sauce: Remove the bay leaf from the stew and discard it. Pour in the cornstarch slurry and stir well. Allow the stew to rest for a few minutes, thickening the sauce to the desired consistency.
- Season and Serve: Taste the stew and adjust salt and pepper if needed. Serve hot for a comforting and hearty meal.
Notes
- Substitute other root vegetables like parsnips or turnips for some potatoes or carrots for variation.
- For enhanced flavor, deglaze the pot with a splash of red wine after browning the meat before adding liquids.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or microwave.
- Freeze the stew by allowing it to cool completely, then transfer to freezer-safe containers for up to 3 months.
