Instant Pot Beef Stew is a classic comfort dish made easy and fast! Tender chunks of beef, hearty vegetables like carrots and potatoes, and a rich, flavorful broth all come together in one pot. The pressure cooker helps the beef become super tender while locking in all those delicious flavors.
I love making this stew when I want a warm, filling meal without spending hours in the kitchen. The Instant Pot really speeds things up, so I get dinner ready in no time. Plus, the smell that fills the house while it cooks is one of my favorite things—it just feels like home.
My favorite way to enjoy this stew is with a big slice of crusty bread or over some buttery mashed potatoes. It’s perfect for chilly evenings or whenever you need a cozy meal that sticks to your ribs. I always make a little extra because it tastes even better the next day!
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast or stew meat with some marbling. It becomes tender and flavorful under pressure. If you can’t find stew meat, cut a chuck roast into cubes yourself.
Carrots and Potatoes: These add heartiness and sweetness to the stew. Yukon Gold potatoes hold their shape well, but russets can work too. You can swap carrots with parsnips or sweet potatoes for a twist.
Beef Broth and Red Wine: Beef broth builds the base flavor. Red wine adds depth, but if you prefer, just use more broth or a splash of balsamic vinegar for acidity.
Tomato Paste: It boosts the stew’s richness. If you don’t have tomato paste, a bit of ketchup or canned tomato sauce can work in a pinch.
How Do You Get Tender Beef and Thick Stew Without Extra Work?
Browning the beef before pressure cooking adds great flavor and improves texture. Don’t skip this step!
- Use the sauté mode on the Instant Pot and brown beef in batches for even searing.
- After browning, sauté onions and garlic, then add tomato paste to deepen flavor.
- Deglazing with wine or broth is key. Scrape browned bits off the pot bottom to avoid burn errors and build stew flavor.
- Pressure cook for about 35 minutes for tender beef; natural pressure release lets the meat rest and become softer.
- For thick stew, stir in cornstarch slurry in sauté mode after cooking to thicken the liquid easily.
These simple steps ensure a rich, tender beef stew with a nicely thickened broth in a fraction of the traditional time!
Equipment You’ll Need
- Instant Pot or any electric pressure cooker – I love how it cooks everything quickly and evenly.
- Silicone or wooden spoon – makes it easy to stir and scrape bits from the bottom.
- Measuring spoons and cups – ensures accurate seasoning and ingredients.
- Chef’s knife and cutting board – handy for chopping vegetables and beef.
- Optional: Slurry bowl – for mixing cornstarch and water to thicken the stew.
Flavor Variations & Add-Ins
- Use chicken thighs instead of beef for a lighter version and quicker cooking.
- Add diced celery or peas for extra color and flavor.
- Stir in a splash of Worcestershire sauce or soy sauce for umami kick.
- For a spicy twist, toss in a pinch of red pepper flakes or some chopped chili peppers.
How to Make Instant Pot Beef Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
For Thickening and Garnish:
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Getting this delicious beef stew ready takes about 10 minutes of prep, 35 minutes of pressure cooking, plus about 10 minutes for natural pressure release. If you’re thickening the stew afterwards, add 5 more minutes for that step. Altogether, around 60 minutes from start to finish!
Step-by-Step Instructions:
1. Brown the Beef:
Turn your Instant Pot to “Sauté” mode and heat the olive oil. Brown the beef cubes in batches, about 3-4 minutes per batch, so they get a nice color on all sides. Remove browned beef and set aside.
2. Cook Aromatics:
Add the chopped onion to the pot and sauté for about 3 minutes until it softens. Stir in garlic and cook for another 30 seconds.
3. Build Flavor:
Mix in the tomato paste and cook for 1 minute. Pour in the red wine (or extra broth) and scrape the bottom of the pot to loosen any browned bits – this adds great flavor!
4. Add the Rest:
Put the beef back in the pot, along with beef broth, carrots, potatoes, thyme, rosemary, bay leaves, salt, and pepper. Stir gently to mix.
5. Pressure Cook:
Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 35 minutes.
6. Release & Thicken:
Once finished, let the pressure release naturally for 10 minutes, then carefully do a quick release for any leftover pressure. Remove the bay leaves. If you want a thicker stew, turn on “Sauté” again, stir in the cornstarch-water mixture, and cook 3-5 minutes until thickened.
7. Serve:
Give the stew a quick taste and adjust salt and pepper if needed. Ladle into bowls and sprinkle with fresh parsley. Enjoy your warm, comforting Instant Pot beef stew!
Can I Use Frozen Beef in This Instant Pot Stew?
Yes, but it’s best to thaw the beef completely before cooking. Frozen beef can release extra liquid and affect cooking time and texture. Thaw in the fridge overnight or use the cold water method for faster thawing.
Can I Skip the Red Wine?
Absolutely! If you prefer not to use red wine, simply replace it with an equal amount of beef broth. You can also add a splash of balsamic vinegar or Worcestershire sauce for extra depth.
How Do I Store Leftover Beef Stew?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or in the microwave until warm, stirring occasionally for even heating.
Can I Make This Stew Ahead of Time?
Yes, beef stew actually tastes better the next day as the flavors meld. Make it a day ahead and reheat gently on the stove before serving. If thickened, you may need to add a splash of broth when reheating to loosen the sauce.