Instant Pot Beef Stew
User Reviews
5.0
219 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
35 mins
-
Total Time
1 hr 30 mins
-
Servings
6 people
-
Calories
506 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Beef Stew
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This Instant Pot Beef Stew is the ultimate comfort food shortcut—juicy, fall-apart tender beef and hearty veggies in a rich red wine broth, all done in a fraction of the time thanks to the pressure cooker. It's cozy, flavorful, and perfect for busy weeknights or when you just need something warm and satisfying without babysitting a pot for hours.
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Ingredients
- 2 pounds chuck roast, cut into 1 inch cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 cup dry red wine
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4-5 sprigs of fresh thyme (or 2 teaspoons dry thyme)
- 1 cup mushrooms, sliced
- 2 celery stalks, cut into ½-inch pieces
- 4-5 carrots, cut into 1-inch pieces
- 6-8 baby potatoes, halved or quartered
- 1 tablespoon cornstarch + 1 Tbsp water (for slurry)
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.
Equipments used:
Notes
- ***This recipe was tested with a 6 quart Instant Pot***
- Don’t rush the sear: Browning the beef gives your stew deeper flavor. Once the beef hits the pot, resist the urge to move it. Let it sit for 4–5 minutes so a nice crust can form. If it doesn’t release easily, it’s not ready—give it another minute.
- Use Better Than Bouillon for big flavor: I used the Roasted Beef Base version, which adds rich, concentrated flavor. If you're using a different broth or stock, taste and adjust the salt at the end accordingly.
- No wine? No problem: Sub in ¾ cup beef broth + ¼ cup red wine vinegar + 1 teaspoon sugar for a similar balance of flavor and acidity.
- Deglaze like a pro: After sautéing, scrape up every bit from the bottom of the pot when adding wine and broth. This helps prevent the dreaded “BURN” warning and adds serious flavor to your stew.
- Chunky veggies are better: Cut potatoes, carrots, and celery into large, even pieces so they don’t fall apart under pressure. They'll still be tender, but hold their shape better.
- Let the pressure do the work: A natural pressure release makes the beef even more tender. If you’re short on time, try to let it sit for at least 10–15 minutes before releasing the rest manually. It’s worth the wait.
- Don’t rush the sear: Browning the beef gives your stew deeper flavor. Once the beef hits the pot, resist the urge to move it. Let it sit for 4–5 minutes so a nice crust can form. If it doesn’t release easily, it’s not ready—give it another minute.
- Use Better Than Bouillon for big flavor: I used the Roasted Beef Base version, which adds rich, concentrated flavor. If you're using a different broth or stock, taste and adjust the salt at the end accordingly.
- No wine? No problem: Sub in ¾ cup beef broth + ¼ cup red wine vinegar + 1 teaspoon sugar for a similar balance of flavor and acidity.
- Deglaze like a pro: After sautéing, scrape up every bit from the bottom of the pot when adding wine and broth. This helps prevent the dreaded “BURN” warning and adds serious flavor to your stew.
- Chunky veggies are better: Cut potatoes, carrots, and celery into large, even pieces so they don’t fall apart under pressure. They'll still be tender, but hold their shape better.
- Let the pressure do the work: A natural pressure release makes the beef even more tender. If you’re short on time, try to let it sit for at least 10–15 minutes before releasing the rest manually. It’s worth the wait.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
41g
(14%)
Protein
35g
(70%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
104mg
(35%)
Sodium
689mg
(29%)
Potassium
1582mg
(45%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
7098IU
(142%)
Vitamin C
41mg
(46%)
Calcium
80mg
(8%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
219 reviews
Excellent
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