If you re anything like me, a warm, hearty beef stew is exactly what you crave after a long day. This Instant Pot Beef Stew Recipe has become my go-to comfort meal because it locks in all those rich, savory flavors in a fraction of the time traditional stewing takes. I absolutely love how tender the chuck roast gets and how the broth transforms into this luscious, thick sauce that clings beautifully to every bite.
What s really great about this Instant Pot Beef Stew Recipe is how effortless it is without sacrificing any depth of flavor. Whether you re coming home on a chilly evening or want a meal that s ready to dig into with minimal fuss, you ll find this recipe delivers every single time. Plus, I ve learned some neat tricks that make the process smooth and foolproof, and I can t wait to share them with you.
Why You’ll Love This Recipe
- Speed Without Sacrificing Flavor: The Instant Pot makes what normally takes hours into under an hour while still developing deep, rich flavors.
- One-Pot Cleanup: Everything cooks in the same pot, so you ll spend less time scrubbing.
- Tender Meat and Perfectly Cooked Veggies: The pressure cooking locks in moisture and ensures every ingredient is cooked just right.
- Totally Customizable: You can swap veggies or spices based on what you have on hand or your mood.
Ingredients You’ll Need
All the ingredients in this Instant Pot Beef Stew Recipe come together beautifully-with each element playing a part to build layers of flavor. When you shop, pick fresh veggies and a good chuck roast for the best results.
- Butter: Adds richness and helps brown the meat for extra flavor depth.
- Chuck Roast: A well-marbled cut that becomes tender and juicy under pressure cooking.
- Salt & Pepper: Simple seasonings that bring out the natural flavors of the beef and veggies.
- Beef Stock: The base of the stew, lending a hearty, savory backdrop.
- Tomato Paste: Concentrates the savory taste and adds a touch of sweetness.
- Worcestershire Sauce: Gives a subtle tang and umami boost that really elevates the stew.
- Paprika: Adds warmth and a hint of smokiness without overwhelming.
- Minced Garlic: Classic aromatics that infuse every bite with comforting flavor.
- Thyme: Fresh or dried-it s essential for that herby, woodsy note.
- Bay Leaf: Infuses a subtle depth that rounds out the spices.
- Onions: Adds sweetness and layers of flavor as they cook down.
- Celery: Provides a mild crunch and fresh undertone.
- Potatoes: The starchy base that gives you comfort in every mouthful.
- Carrots: Sweetness and color brighten the stew both in flavor and appearance.
- Cornstarch: Used to thicken the stew to that perfect consistency.
- Water: To mix with cornstarch for a smooth thickening slurry.
Variations
I love that this Instant Pot Beef Stew Recipe is a perfect canvas for your creativity-feel free to tweak it to suit your preferences or what s in your fridge. Personally, I switch up the veggies depending on the season or try swapping the beef stock for red wine for a richer aroma.
- Root Vegetable Swap: I ve had great results replacing some potatoes with parsnips or turnips-they add a lovely earthiness.
- Red Wine Deglaze: After browning the meat, pour in half a cup of red wine to deglaze the pot before adding the stock; this trick adds complex flavor layers.
- Slow Cooker Option: If you don t have an Instant Pot, you can cook it low and slow in a crockpot for 6-8 hours.
- Spice Variations: Adding a pinch of smoked paprika or a dash of cayenne can bring some exciting heat.
How to Make Instant Pot Beef Stew Recipe
Step 1: Sauté and Brown the Meat
Turn your Instant Pot to Sauté High and let the butter melt until it s bubbling. Season the chuck roast chunks generously with salt and pepper, then brown them in batches, making sure not to overcrowd the pot. This step adds incredible depth through caramelization, so don t skip it! Once browned, set the meat aside in a bowl.
Step 2: Combine Liquids and Seasonings
Turn off the sauté mode and place all the browned meat back into the pot. Pour in the beef stock, stirring in tomato paste and Worcestershire sauce until well combined. Sprinkle paprika, minced garlic, and thyme evenly over the mix, then stir gently to distribute the flavors.
Step 3: Add the Vegetables and Bay Leaf
Toss in diced onions, sliced celery, cubed potatoes, and carrots. Give everything a good stir to combine, then tuck in the bay leaf to infuse those herby notes as it cooks.
Step 4: Cook Under High Pressure
Secure the Instant Pot lid and set it to cook on high pressure for 35 minutes. When done, carefully perform a quick release while covering the vent with a dish towel to avoid any splatter. This helps the stew cook perfectly tender and flavorful in a flash.
Step 5: Thicken the Sauce
Mix together cornstarch and water in a small bowl to create a smooth slurry. Remove the bay leaf from the stew and stir in the cornstarch mixture. Let it sit for a few minutes-you ll see the stew thicken to that perfect consistency that coats your spoon gorgeously.
Step 6: Final Seasoning and Serve
Give your stew a taste and adjust with salt and pepper as needed. Serve warm, preferably with some crusty bread or over a bed of fluffy rice-either way, you re in for a lovely meal.
Pro Tips for Making Instant Pot Beef Stew Recipe
- Batch Browning: Browning meat in smaller batches ensures a beautiful sear and prevents steaming.
- Handle Pressure Release Carefully: Covering the vent with a towel during quick release keeps you safe from splattering stew.
- Thickener Timing: Always add your cornstarch slurry after pressure cooking to avoid it breaking down during high heat.
- Don t Skip Deglazing: After browning meat, deglaze the pot with broth or wine to capture all those flavorful browned bits.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
I like to top my stew with a sprinkle of fresh chopped parsley or thyme because it adds a pop of color and fresh herbaceousness that brightens up the deep flavors. Sometimes I add a dollop of sour cream for a creamy contrast that my family adores.
Side Dishes
This stew pairs wonderfully with buttery mashed potatoes, crusty artisan bread for dipping, or even creamy polenta for a comforting meal. If you want a lighter balance, a simple green salad dressed with lemon vinaigrette cuts through the richness beautifully.
Creative Ways to Present
For special occasions, I love serving the stew in rustic ceramic bowls with a garnish of roasted garlic cloves and sprigs of thyme. Sometimes I load it into individual bread bowls to make it extra fun and inviting for guests.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I always find that the flavors deepen overnight, making the next-day stew taste even better! Just reheat gently on the stovetop or microwave, stirring occasionally.
Freezing
I often freeze large batches for those busy weeks. Once cooled, portion the stew into freezer-safe containers or heavy-duty bags and store for up to 3 months. When you re ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally to prevent sticking and to heat evenly. Add a splash of beef stock or water if it seems too thick. This keeps the stew luscious and prevents it from drying out.
FAQs
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Can I use a different cut of beef for this Instant Pot Beef Stew Recipe?
Absolutely! While chuck roast is ideal because of its marbling and tenderness after pressure cooking, you can also use beef brisket or stew beef. Just keep in mind that leaner cuts may become tougher or more dry, so chuck is generally best for a perfect, tender stew.
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How do I prevent the Instant Pot from giving a Burn warning during cooking?
To avoid burn warnings, always deglaze the pot thoroughly after browning meat by scraping up all the browned bits with your liquid. Also, layering the ingredients so that thick tomato paste or cornstarch slurry isn t touching the bottom before pressure cooking helps prevent it.
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Can I add other vegetables to the Instant Pot Beef Stew Recipe?
Definitely! Feel free to add mushrooms, parsnips, turnips, or even peas at the end of cooking. Just be mindful of cook times for softer veggies, adding them later to avoid overcooking.
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Is it possible to make this recipe in a slow cooker instead of an Instant Pot?
Yes! You can adapt this recipe for a slow cooker by browning the meat on the stovetop first, then adding all ingredients and cooking on low for 6 to 8 hours or on high for about 4 hours until meat and veggies are tender.
Final Thoughts
This Instant Pot Beef Stew Recipe holds a special place in my kitchen because it brings together speed, warmth, and comfort in one pot. I genuinely believe once you give it a try, it ll become a staple in your meal rotation too. So light up your Instant Pot, gather your ingredients, and get ready to make some memories over a bowl of cozy, hearty stew.
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 recipe delivers a hearty and flavorful meal featuring tender chuck roast simmered with fresh vegetables and a rich, savory broth. Perfect for a comforting dinner, the stew is thickened to perfection and infused with aromatic herbs and spices, all prepared quickly using the Instant Pot pressure cooking method.
Ingredients
Meat and Seasoning
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquid Base
- 4 cup 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.
- Melt the Butter. Add the butter to the pot and allow it to fully melt to create a base for browning.
- Browns the Meat. Season the chuck roast cubes with salt and pepper, then brown them in batches in the melted butter to develop deep flavor. Remove browned meat to a bowl and repeat until all meat is browned.
- Add the Meat Back. Turn off sauté mode and return all the browned meat pieces back into the Instant Pot.
- Add Liquid Base and Seasonings. Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine all ingredients evenly.
- Add Vegetables. Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything together and place the bay leaf on top.
- Cook under High Pressure. Close the Instant Pot lid securely and set it to cook at high pressure for 35 minutes to tenderize meat and blend flavors.
- Quick Release. Once cooking is complete, carefully cover the pressure release vent with a dish towel to prevent spatter and perform a quick release of the pressure.
- Prepare Cornstarch Mixture. While waiting, whisk together cornstarch and water in a small bowl until smooth and set aside.
- Thicken the Sauce. Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Allow it to sit for a few minutes to thicken the sauce to your desired consistency.
- Season and Serve. Taste the stew and add additional salt and pepper as needed. Serve hot and enjoy your comforting beef stew.
Notes
- You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots.
- For added flavor, deglaze the pot with a splash of red wine after browning the meat.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently on the stovetop or microwave.
- Freezing is also an option; simply cool the stew completely before transferring it to freezer-safe containers.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
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