Instant Pot Beef Stew Recipe

This rich and hearty Instant Pot Beef Stew transforms tough chuck roast into melt-in-your-mouth tender beef surrounded by perfectly cooked vegetables in a thick, flavorful gravy—all in under an hour! The pressure cooker works its magic to deliver traditional slow-cooked flavor in a fraction of the time, making this the perfect solution for busy weeknights when you’re craving comfort food but don’t have hours to wait.

Ingredients You’ll Need

• Chuck Roast: The perfect cut for stew—starts tough but breaks down into tender, flavor-packed bites. Look for good marbling for the best results.
• Butter: Creates a beautiful brown crust on the beef through sautéing, laying the flavor foundation for the entire dish.
• Beef Stock: The backbone of your stew, providing deep, savory flavor. Use low-sodium if you prefer to control the salt level.
• Tomato Paste: Adds richness, umami, and a subtle tang that balances the savory elements. It also helps thicken the stew.
• Worcestershire Sauce: A secret weapon that brings depth and complexity with its blend of vinegar, molasses, and spices.
• Paprika: Adds a subtle warmth and beautiful color to the stew.
• Garlic: Fresh minced garlic infuses the stew with aromatic goodness.
• Thyme: This herb pairs perfectly with beef, adding an earthy, slightly floral note.
• Onions: Provides sweetness and aromatics that form the flavor base.
• Celery: Adds a subtle texture and savory note to round out the flavor profile.
• Potatoes: Absorbs the flavors while adding heartiness and substance. Yukon golds hold their shape well.
• Carrots: Brings natural sweetness and vibrant color to contrast the rich gravy.
• Bay Leaf: A subtle background note that enhances the other flavors without overwhelming.
• Cornstarch: When mixed with water, creates a slurry that thickens the stew to that perfect, gravy-like consistency.

Variations

Different Proteins

Try substituting lamb shoulder for the beef to create a rustic Irish-inspired stew. The pressure cooker works wonders on lamb, breaking down the meat into tender, flavorful bites.

Wine Addition

Add a splash (about 1/2 cup) of dry red wine along with the beef stock for a more complex flavor profile. The alcohol will cook off, leaving behind wonderful depth.

Root Vegetable Medley

Swap in or add parsnips, turnips, or sweet potatoes for some of the regular potatoes to create interesting flavor and texture variations.

Herb Upgrades

Add a bundle of fresh herbs (thyme, rosemary, and parsley tied together) to infuse more flavor, removing before serving. Alternatively, stir in fresh chopped parsley just before serving for a burst of color and fresh flavor.

How to Make Instant Pot Beef Stew

Step 1: Sear the Beef

Set your Instant Pot to Sauté High function and add the butter. Once melted, season the cubed chuck roast with salt and pepper, then brown the meat in batches, creating a beautiful caramelized crust. This step is crucial—don’t crowd the pan, as the meat won’t brown properly. Transfer browned meat to a bowl between batches.

Step 2: Build the Flavor Base

Turn off the pot and return all the browned meat. Pour in the beef stock, scraping the bottom of the pot with a wooden spoon to release any browned bits—that’s pure flavor! Add the tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme, stirring to combine everything.

Step 3: Add Vegetables

Now add your diced onions, sliced celery, cubed potatoes, and sliced carrots. Stir everything well to ensure even cooking and distribute the flavors. Nestle the bay leaf into the mixture.

Step 4: Pressure Cook

Secure the Instant Pot lid, ensuring the valve is set to “sealing.” Cook on high pressure for 35 minutes. The magic is happening—tough beef transforms into tender morsels while the flavors meld beautifully.

Step 5: Release Pressure

When the cooking cycle finishes, cover the vent with a dish towel (to prevent spattering) and perform a quick release. Safety first—the steam is very hot!

Step 6: Thicken the Stew

Remove the bay leaf and discard. In a small bowl, whisk together the cornstarch and water until smooth, creating a slurry. Stir this mixture into the stew and allow it to simmer for a few minutes until the sauce thickens to a beautiful, silky consistency.

Step 7: Final Seasoning

Taste your creation and adjust the salt and pepper as needed. The flavors should be rich and well-balanced.

How to Serve

This hearty beef stew is a meal in itself, but the right accompaniments can elevate it from delicious to unforgettable. Here are some serving suggestions to complete your meal:

Perfect Pairings

Crusty bread is essential for sopping up the rich gravy—a fresh baguette, sourdough, or homemade dinner rolls all work beautifully. Warm the bread slightly before serving for an extra touch of comfort. For a lighter option, serve the stew alongside a crisp green salad dressed with a simple vinaigrette to cut through the richness.

Garnish Options

A sprinkle of fresh herbs adds color and freshness—chopped parsley is traditional, but chives or thyme leaves work wonderfully too. For an elegant presentation, add a small dollop of horseradish cream or a swirl of sour cream to each bowl just before serving.

Wine Companion

A medium-bodied red wine like Merlot or Syrah complements the rich flavors of beef stew perfectly. The tannins in the wine cut through the richness while enhancing the savory elements. If you prefer beer, a dark ale or stout makes an excellent companion, with their malty sweetness balancing the savory stew.

Family Style

For casual gatherings, place the pot directly on the table with a ladle and stack of bowls, letting everyone serve themselves. This creates a communal, comforting atmosphere perfect for this dish. Include small bowls of additional toppings like crispy fried onions, grated cheese, or extra fresh herbs for customization.

Make Ahead and Storage

Storing Leftovers

This stew actually improves with time as the flavors continue to meld, making it perfect for meal prep. Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. The stew will thicken considerably when chilled—this is normal and will loosen when reheated.

Freezing

For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags, leaving a half-inch of headspace for expansion. Label with the date and contents—frozen stew keeps well for up to 3 months. For individual servings, freeze in silicone muffin trays, then transfer the frozen portions to a freezer bag for space-efficient storage.

Reheating

The microwave works perfectly for single portions—heat on medium power for 2-3 minutes, stirring halfway through. For larger amounts, reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to reach your desired consistency. Stir occasionally to ensure even heating and prevent scorching on the bottom.

Refreshing Leftovers

To revitalize leftover stew, add a few fresh ingredients when reheating—a handful of freshly sautéed mushrooms, a sprinkle of fresh herbs, or even a splash of red wine can make day-old stew taste brand new. Some people even enjoy serving leftover stew over freshly mashed potatoes or pasta for a completely different meal experience.

FAQs

Can I use a different cut of beef for this stew?
Chuck roast is ideal because of its fat content and connective tissue that breaks down beautifully under pressure, creating tender meat and rich flavor. You can substitute bottom round or brisket, though chuck gives the best results. Leaner cuts like sirloin will work in a pinch but might not be quite as tender or flavorful.

My potatoes always get too soft in pressure cooker stews. Any solutions?
Try using waxy potatoes like Yukon Golds or red potatoes instead of starchy russets—they hold their shape better under pressure. Another trick is cutting them slightly larger (about 1.5-inch pieces) than the other vegetables. For truly firm potatoes, you could also pressure cook the stew without them first, then add them after releasing pressure and use the sauté function for an additional 10 minutes until they’re perfectly tender.

Can I double this recipe in my Instant Pot?
This depends on your Instant Pot size. For a standard 6-quart model, this recipe already creates a nearly full pot. Doubling might exceed the maximum fill line, which could create safety issues and affect cooking performance. If you have an 8-quart model, you could increase the recipe by about 50% safely. Remember never to fill your pressure cooker more than two-thirds full.

Why is my stew not as thick as I’d like?
Several factors affect thickness—perhaps your vegetables released more water than expected, or the seal wasn’t perfect during cooking. The easiest fix is creating additional cornstarch slurry (start with 1 tablespoon cornstarch mixed with 1 tablespoon cold water) and stirring it in while the stew simmers on the Sauté function. Allow a few minutes for it to thicken. Alternatively, mash some of the potatoes already in the stew against the side of the pot to release their starch into the gravy.

Conclusion

This Instant Pot Beef Stew brings the comfort of a slow-simmered classic to your table in a fraction of the time. With fork-tender beef, perfectly cooked vegetables, and a rich, velvety gravy, it’s sure to become a family favorite for busy weeknights and special occasions alike. The beauty of this recipe lies in its simplicity—minimal prep work yields maximum flavor, thanks to the magic of pressure cooking. Whether you’re new to the Instant Pot or a seasoned pro, this foolproof stew delivers restaurant-quality results with home-cooked love in every bite. Give it a try tonight, and watch as your family reaches for seconds!

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