If you’re craving a soul-warming, hearty meal that comes together way faster than traditional methods, this Pressure Cooker Beef Stew Recipe is your new best friend. Trust me, I’ve been there—juggling busy days and still wanting a comforting dinner without the fuss. This recipe gives you tender, flavorful beef and perfectly cooked veggies in less than an hour, all thanks to the magic of the pressure cooker. Stick around and I’ll walk you through every step, with tips and tricks to get it just right every time!
Why You’ll Love This Recipe
- Speedy Comfort Food: In under an hour, you’ve got a rich, flavorful stew that usually takes all day to cook.
- Fall-Apart Tender Beef: The pressure cooker works wonders for chuck roast, making it melt-in-your-mouth tender every single time.
- Hands-Off Cooking: Once you set it to pressure cook, you can step away—perfect for busy weeknights or when multitasking.
- Loaded with Veggies: Potatoes, carrots, celery, corn, and peas add color, texture, and natural sweetness to every spoonful.
Ingredients You’ll Need
This combination of simple, classic ingredients packs big flavor. The chuck roast is your tender protein base, while the beef broth and crushed tomatoes build a rich, savory sauce. Fresh or frozen veggies add the perfect hearty balance, and a little flour slurry thickens everything up just right.
- Chuck roast: The perfect cut for stewing, with enough fat to stay juicy and tender.
- Salt and freshly ground black pepper: Simple seasoning that enhances all the flavors.
- Vegetable oil: For searing the beef, giving you a deep, flavorful browning.
- Butter: Adds a touch of richness when browning the meat and cooking the onions.
- Diced frozen onion: Saves prep time—frozen works just as well as fresh here.
- Reduced-sodium beef broth: The stew’s flavorful liquid base, reduced sodium helps control saltiness.
- Crushed tomatoes: Adds a subtle tang and body to the stew.
- Dried parsley: Brightens and layers in some herbaceous notes.
- Bay leaves: Classic aromatics that build depth.
- New potatoes: Hold their shape well under pressure and soak up the stew flavors.
- Carrots: Provide natural sweetness and a little bite.
- Celery: Adds fragrant earthiness and crunch.
- All-purpose flour: To thicken the stew in the end, giving it a luscious consistency.
- Cold water: For making the flour slurry without lumps.
- Frozen corn: Adds a pop of sweetness and color.
- Frozen peas: Offer a fresh flavor contrast and vibrant green color.
Variations
I love sharing this recipe because it’s so flexible—you can easily swap or add ingredients based on what you have or prefer. Experimenting with small tweaks helps you make this Pressure Cooker Beef Stew Recipe your own truly cozy go-to.
- Variation: I once swapped the new potatoes for sweet potatoes to add a touch of natural sweetness; my family really enjoyed the twist.
- Variation: For a lower-carb option, try cauliflower florets in place of potatoes—they soak up the flavors beautifully.
- Variation: Adding a splash of red wine before pressure cooking really amps up the depth—I learned this trick from an experienced home chef friend.
- Variation: If you want extra green, toss in chopped kale or spinach at the end for a vibrant pop.
How to Make Pressure Cooker Beef Stew Recipe
Step 1: Season and Brown Your Beef
Start by seasoning your chuck roast cubes generously with salt and pepper—don’t be shy. Then, hit your pressure cooker pot with sauté mode, adding vegetable oil and butter. When the butter melts and starts to foam, brown the meat in batches, about 5 minutes each, making sure not to crowd the pot. Browning develops that deep, savory flavor we all crave, so be patient with this step. Transfer the browned beef to a plate once done.
Step 2: Sauté Onion and Deglaze
Drop the diced frozen onion into the hot pot and sauté for about 3 minutes until softened and fragrant. Then pour in your beef broth to deglaze the pot. Scrape up all those lovely browned bits stuck to the bottom—they’re like flavor gold dust.
Step 3: Add Tomatoes, Herbs, and Pressure Cook
Stir in the crushed tomatoes, dried parsley, bay leaves, and the browned beef along with any juices collected on the plate. Seal the lid, set your pressure cooker to High Pressure, and cook for 10 minutes. When done, let the pressure release naturally for 5 minutes before carefully doing a quick release to drop the rest of the pressure. Removing the lid with steam can be tricky—stand back slightly and open away from your face.
Step 4: Add Vegetables and Pressure Cook Again
Now add the quartered new potatoes, carrots, and celery to the pot. Lock the lid back on and pressure cook on High for 2 more minutes. Afterward, do a 5-minute natural release followed by a quick release. Remove and discard the bay leaves before moving on.
Step 5: Thicken, Add Corn and Peas, and Season
Make a slurry by whisking together the flour and cold water until smooth. Ladle about 1 cup of hot broth from the pot into the slurry, stirring to combine, then pour it back into the stew. Use sauté mode to bring the sauce to a boil, stirring constantly until it thickens nicely. Then stir in the frozen corn and peas for a pop of sweetness and color. Taste and adjust salt and pepper as needed.
Pro Tips for Making Pressure Cooker Beef Stew Recipe
- Don’t Crowd When Browning: Browning the beef in batches ensures you get that beautiful caramelization, which adds depth to your stew.
- Use Frozen Veggies to Save Time: Frozen onions, corn, and peas freeze the time needed for chopping without compromising flavor or texture.
- Natural Pressure Release Adds Tenderness: Letting the stew release pressure naturally for a few minutes keeps meat juicy and veggies intact.
- Make Your Slurry Smooth: Mixing flour with cold water before adding it to the stew prevents clumps and thickens your sauce perfectly.
How to Serve Pressure Cooker Beef Stew Recipe
Garnishes
I usually sprinkle chopped fresh parsley over the top for a fresh herbal pop right before serving. Sometimes a dollop of sour cream or a spoonful of grainy mustard on the side adds a lovely tang that balances the richness. My kids also love a sprinkle of grated sharp cheddar cheese—makes it feel extra indulgent without any fuss.
Side Dishes
Crusty bread or buttery dinner rolls are my go-tos for soaking up every bit of that delicious stew sauce. I also like serving it alongside a light green salad with a simple vinaigrette to add crunch and brightness. Mashed potatoes or creamy polenta work wonderfully if you want to stretch this into an even heartier meal.
Creative Ways to Present
For special dinners, serving the stew in rustic bread bowls turns every spoonful into a fun experience. I’ve also ladled it over buttered noodles topped with fresh herbs, making it a cozy, comforting feast that impresses guests without extra effort.
Make Ahead and Storage
Storing Leftovers
After letting the stew cool to room temperature, I store leftovers in an airtight container in the fridge. It keeps beautifully for up to 4 days, and flavors actually deepen overnight. Just stir gently before reheating to bring everything back to life.
Freezing
This Pressure Cooker Beef Stew Recipe freezes like a dream. Portion it into freezer-safe containers or bags, leaving some headspace for expansion. It keeps well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
I reheat leftovers by gently warming the stew on the stovetop over medium-low heat, stirring occasionally. This helps keep the meat tender and prevents veggies from getting mushy. If it seems too thick, a splash of broth or water smooths it out easily.
FAQs
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Can I make this Pressure Cooker Beef Stew Recipe in a slow cooker instead?
Absolutely! While the pressure cooker drastically cuts down cooking time, you can transfer all ingredients to a slow cooker after browning the beef and sautéing the onions. Cook on low for 7-8 hours or high for 4-5 hours until beef is tender.
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What cut of beef works best for this stew?
Chuck roast is ideal for pressure cooker beef stew because it’s well-marbled and becomes tender under pressure cooking. Avoid leaner cuts like sirloin, as they can get tough and dry.
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Can I use fresh vegetables instead of frozen?
Yes! Fresh onions, corn, and peas work great. Just adjust cooking times slightly—frozen veggies are convenient and time-saving, but fresh ones add a nice texture and brightness if you prefer.
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How do I prevent the stew from burning in my pressure cooker?
Make sure to brown the meat properly, deglaze thoroughly with broth scraping up all browned bits, and avoid crowding the pot. Adding enough liquid is key, and stirring well before sealing the lid helps prevent sticking or burning.
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Can I adjust the thickness of the stew?
Definitely! If you want a thicker stew, add a bit more flour slurry or reduce the sauce with sauté mode before adding frozen veggies. For thinner stew, add a splash of broth or water when reheating.
Final Thoughts
This Pressure Cooker Beef Stew Recipe has become a family staple in my kitchen—especially on busy nights when I want to put a wholesome, hearty meal on the table without all the waiting. I love how the pressure cooker transforms tougher cuts of beef into tender, juicy bites surrounded by rich sauce and perfectly cooked veggies. Give this recipe a try—you’ll enjoy the comforting flavors and the quick turnaround time. Plus, it’s so easy to tweak to your liking, making it a versatile, go-to dinner that I’m excited to share with you.
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Pressure Cooker Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Pressure Cooker Beef Stew is a hearty and comforting meal perfect for busy weeknights. Tender chunks of chuck roast are browned and then pressure cooked with vegetables and a flavorful broth, creating a rich, thick stew loaded with potatoes, carrots, celery, corn, and peas. Ready in under an hour, this stew combines convenience with classic homemade taste.
Ingredients
Beef and Seasoning
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper (for seasoning)
Cooking Fat
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Vegetables and Broth
- 1 cup diced frozen onion
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 small new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
Thickening Mixture
- ¼ cup all-purpose flour
- ¼ cup cold water
Frozen Vegetables
- 1 cup frozen corn
- ½ cup frozen peas
Instructions
- Season the Beef: Generously season the chuck roast cubes with salt and freshly ground black pepper to enhance the flavor of the meat.
- Brown the Meat: Select the Sauté function on your pressure cooker and heat the vegetable oil and butter until melted. Brown the beef cubes in batches for about 5 minutes each, without crowding the pot, ensuring all sides develop a rich brown crust. Add more oil if necessary. Transfer the browned meat to a plate after each batch.
- Sauté Onion and Deglaze: Add the diced frozen onion to the pot and sauté for approximately 3 minutes, stirring frequently until softened. Pour in the beef broth to deglaze, scraping up all the browned bits from the bottom, which adds flavor to the stew.
- Add Remaining Ingredients and Pressure Cook: Stir in the crushed tomatoes, dried parsley, bay leaves, and the browned beef along with any juices collected on the plate. Secure and lock the pressure cooker lid. Set it to High Pressure and cook for 10 minutes.
- Release Pressure and Add Veggies: Once cooking is complete, let the pressure release naturally for 5 minutes, then perform a quick release. Carefully remove the lid. Add the quartered potatoes, chopped carrots, and celery to the pot. Replace the lid and cook again on High Pressure for 2 minutes.
- Final Pressure Release and Remove Bay Leaves: When the 2-minute cooking cycle ends, turn off the pressure cooker and allow a natural pressure release for 5 minutes, finishing with a quick pressure release. Open the lid carefully and remove the bay leaves from the stew.
- Thicken the Stew: In a small bowl, whisk together the all-purpose flour and cold water until smooth to make a slurry. Gradually add 1 cup of the hot broth from the pot to the slurry, stirring to combine and prevent lumps. Pour this mixture back into the stew.
- Simmer and Add Frozen Veggies: Switch to the Sauté function and bring the stew to a boil, stirring constantly until the sauce thickens to your desired consistency. Stir in the frozen corn and peas, and season with additional salt and pepper to taste.
Notes
- This Instant Pot beef stew is a perfect comfort food that comes together quickly and easily.
- You can substitute fresh vegetables if preferred, but frozen veggies help speed up the cooking process.
- Make sure not to overcrowd the pot when browning the beef to get a good sear.
- The natural pressure release helps keep the meat tender and juicy.
- Adjust seasoning at the end to ensure the stew has a balanced savory flavor.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 702 kcal
- Sugar: 8 g
- Sodium: 604 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 8 g
- Protein: 47 g
- Cholesterol: 131 mg
