Instant Pot Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
35 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
506 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
Description
Instant Pot Beef Stew begins with seasoning and searing the beef cubes to develop a savory crust, which enhances the flavor of the stew. Aromatics like diced onions and garlic build a flavorful base. Deglazing the pot with red wine and beef stock releases browned bits, intensifying the stew’s taste. The inclusion of Worcestershire sauce adds umami depth.
Pressure cooking tenderizes the beef quickly, while herbs like thyme enrich the aroma. Vegetables such as potatoes, carrots, celery, and mushrooms are added later to cook just until tender, maintaining their shape and texture. Finishing the stew with a cornstarch slurry thickens the broth, resulting in a hearty, slightly glossy sauce.
Serve the stew hot on its own or with bread for dipping. This method suits a comforting, filling meal when time is limited but a slow-cooked taste is desired.
For those without wine, substituting broth combined with red wine vinegar and a touch of sugar preserves acidity and flavor balance. Allowing a natural pressure release before quick release helps the beef retain tenderness. Cutting vegetables into larger chunks prevents them from falling apart during pressure cooking.
Ingredients
- 2 pounds chuck roast cut into 1 inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 cup red wine dry
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 2 garlic minced, cloves
- 1 tablespoon tomato paste
- 4-5 thyme or 2 teaspoons dry thyme, fresh, sprigs
- 1 cup mushroom sliced
- 2 celery cut into ½-inch pieces, stalks
- 4-5 carrot cut into 1-inch pieces
- 6-8 potato halved or quartered, baby
- 1 tablespoon cornstarch for slurry, 1 Tbsp water
- 1 tablespoon water for slurry, 1 Tbsp water
Instructions
- Season & Sear the Beef: Pat the beef dry and season with salt, pepper, paprika, and cayenne. Set Instant Pot to [SAUTE] and wait until it says "Hot." Add oil and sear the beef in batches, 2–3 minutes per side. Set aside.
- Sauté Aromatics: Add diced onions and sauté for 2–3 minutes until softened. Press [CANCEL].
- Deglaze: Pour in red wine, broth, and Worcestershire. Scrape up any browned bits with a spatula.
- Pressure Cook the Beef: Add garlic and seared beef. Top with tomato paste and thyme (no need to stir). Close the lid, set the valve to “Sealing,” and cook on [HIGH PRESSURE] for 20 minutes. Let it naturally release for 10 minutes, then quick release.
- Add Veggies & Cook Again: Remove thyme stems. Add carrots, potatoes, celery, and mushrooms. Cook on [HIGH PRESSURE] for 6 more minutes. Let pressure release naturally.
- Thicken the Stew: Press [SAUTE]. Stir in the cornstarch slurry and let simmer for 2–3 minutes to thicken. Season to taste.
- Serve: Serve warm with crusty bread or over mashed potatoes.
Notes
- Take time to properly sear beef for improved flavor; resist moving meat too soon so a crust forms.
- Use concentrated bouillon like Better Than Bouillon for deeper beef flavor in the broth.
- Substitute wine with beef broth, red wine vinegar, and sugar when avoiding alcohol.
- Scrape browned bits after sautéing to prevent burning and add flavor to the stew.
- Cut vegetables into large, even chunks to maintain shape under pressure cooking.
- Natural pressure release before quick release helps tenderize beef more effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 689mg | 29% |
| Potassium | 1582mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 7098IU | 142% |
| Vitamin C | 41mg | 46% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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