Instant Pot Beef Stew Recipe: There’s something downright magical about a hearty beef stew that warms your soul and fills the kitchen with mouth-watering aromas. But let’s be honest—traditional beef stew recipes can be time-consuming and involve lots of babysitting over a hot stove. That’s where the Instant Pot comes in to save the day! It delivers the same rich, slow-simmered flavor in a fraction of the time. If you’re craving a bowl of meaty, veggie-packed stew without the wait, you’re in the right place.
This Instant Pot beef stew recipe is perfect for busy weeknights, lazy weekends, or impressing guests with a homemade meal. It’s ridiculously easy, super customizable, and loaded with tender beef chunks, flavorful broth, and wholesome vegetables. Plus, we’ll guide you through each step—no guesswork involved. From selecting the best beef cut to learning the pressure cooking magic, this guide will turn you into a stew superstar.
Ready to make your kitchen smell amazing and serve up a bowl of comfort food heaven? Let’s dive in.
Ingredients You’ll Need
Before you press that “Sauté” button, let’s make sure you’ve got all the right stuff lined up. The beauty of beef stew is that it’s flexible. But the key to perfect results is starting with the right base ingredients.
Beef Selection
Best Cuts for Stew:
When it comes to beef stew, not all cuts are created equal. You want a cut that becomes juicy and tender as it cooks under pressure. Here are the best choices:
- Chuck Roast – The go-to classic. Marbled with fat, this cut breaks down beautifully in the Instant Pot, resulting in melt-in-your-mouth beef.
- Brisket – Rich in flavor and holds up well in long cooking times. Great if you want a slightly fattier stew.
- Stew Meat (pre-cut) – Convenient, but make sure it’s not too lean. Ask your butcher if it’s a good cut for stewing.
Pro Tip: Trim large chunks of fat but leave some for flavor. Cut beef into uniform, bite-sized pieces (about 1.5 inches) to ensure even cooking.
Vegetables
Traditional Veggies vs Optional Add-ons:
This stew calls for a rainbow of root vegetables and more. Here’s a breakdown of the must-haves and nice-to-haves:
- Potatoes – Yukon Gold or red potatoes hold their shape well and don’t get mushy.
- Carrots – Add sweetness and color. Thick-cut so they don’t overcook.
- Celery – Adds aromatic depth.
- Onions – Yellow or white onions bring that savory base flavor.
Optional Add-ons:
- Mushrooms – Bring umami richness.
- Green beans or peas – Add some greens at the end.
- Parsnips or turnips – Earthy flavor for a rustic vibe.
Prep Tip: Cut all veggies roughly the same size so they cook evenly. Don’t slice too thin—they’ll break down too much.
Seasonings and Herbs
Classic Spices for Flavor:
Here’s where the flavor magic happens. A good stew relies on seasoning layers.
- Salt & Black Pepper – Essential seasoning base.
- Garlic (minced or powder) – Adds depth.
- Bay Leaves – A must for that classic stew taste.
- Thyme – Earthy and aromatic.
- Rosemary – A little goes a long way; great with beef.
Optional Flavor Boosters:
- Paprika – For a smoky kick.
- Worcestershire Sauce – Adds umami depth.
- Soy Sauce – Unexpected but great for saltiness and color.
Liquids for Cooking
Broth Choices & Flavor Boosters:
The liquid is what binds everything together into a rich stew. Here’s what you’ll need:
- Beef Broth or Stock – Use low-sodium so you can control the salt level.
- Tomato Paste – Adds body and tang.
- Red Wine (optional) – Adds richness and deglazes beautifully.
- Water (only if needed) – To adjust the consistency at the end.
Pro Tip: Deglazing with wine or broth after sautéing meat adds tons of flavor and prevents the dreaded burn notice in your Instant Pot.
Optional Ingredients for Customization
Want to make your beef stew extra special? Here are a few optional touches:
- Cornstarch Slurry – For thickening if the stew is too thin.
- Pearl Onions – Adds a touch of elegance.
- Balsamic Vinegar – Just a splash enhances flavor.
- Hot Sauce or Chili Flakes – For a little heat.
Customizing your stew gives it your personal touch, so don’t be afraid to mix it up based on what’s in your pantry or fridge.
Essential Equipment
To make this Instant Pot beef stew recipe seamless and stress-free, you’ll want to have the right tools on hand. The Instant Pot is the star of the show, of course, but a few supporting tools can make the cooking experience even smoother.
Instant Pot Overview
Let’s talk Instant Pot. If you’re new to this gadget, don’t worry—it’s user-friendly and super versatile. For beef stew, the pressure cooking feature is what we’re after. It tenderizes the meat while locking in flavor faster than traditional methods.
- Recommended Model: The 6-quart Instant Pot Duo or Duo Plus is perfect for most families.
- Functions You’ll Use: Sauté, Pressure Cook, and Keep Warm.
- Safety Tip: Always ensure the silicone sealing ring is in place and the pressure release valve is sealed before starting.
If your Instant Pot has a “Stew” or “Meat/Stew” setting, that’s a great shortcut, but we’ll guide you through the manual process for more control.
Other Kitchen Tools Needed
Besides your Instant Pot, you’ll need a few basic kitchen tools to get the job done efficiently:
- Sharp Chef’s Knife: For chopping meat and vegetables.
- Cutting Board: Preferably two—one for meat and one for veggies to avoid cross-contamination.
- Wooden Spoon or Silicone Spatula: For stirring and deglazing.
- Measuring Cups and Spoons: Precision matters in flavoring.
- Small Bowl: To mix your cornstarch slurry or measure out spices in advance.
- Ladle: For serving that rich, hot stew straight from the pot.
Having your kitchen setup prepped and ready saves time and makes cooking more enjoyable. Trust us—you don’t want to be rummaging through drawers mid-recipe.
Prepping Your Ingredients
Great beef stew starts with solid prep. Don’t skip this step. Prepping everything before you start cooking (a process chefs call mise en place) will help you move smoothly from one stage to the next without burning, overcooking, or scrambling.
How to Cut the Beef
Start with a good-quality chuck roast or stew meat. You want your beef in uniform chunks so that it cooks evenly.
- Size Matters: Aim for 1.5-inch cubes. If they’re too small, they’ll break down too much. Too big, and they might be tough.
- Trim Excess Fat: Leave a little fat for flavor, but remove big chunks.
- Pat Dry with Paper Towels: Moisture on the meat can steam it instead of searing it during the sauté phase. Dry beef = better browning = better flavor.
Bonus tip: Season the meat with salt and pepper before searing. It helps the browning process and starts building that deep, savory base.
How to Chop Veggies for Even Cooking
You’ll want your veggies hearty and chunky enough to withstand the pressure cooking process.
- Potatoes: Peel if desired. Cut into 1.5-inch cubes.
- Carrots: Peel and cut into thick slices or chunks.
- Celery: Slice into ½-inch pieces.
- Onion: Rough chop or large dice.
For optional vegetables like mushrooms, keep them halved or quartered. If using green beans or peas, don’t add them until after pressure cooking—they cook super fast and will turn mushy otherwise.
Measuring & Organizing Spices
Nothing kills momentum like searching for spices mid-recipe. Measure out your herbs, garlic, tomato paste, and any optional flavorings ahead of time. Consider grouping them into small prep bowls:
- One for herbs (thyme, rosemary, bay leaf)
- One for liquids (broth, wine, Worcestershire sauce)
- One for finishing touches (cornstarch slurry, balsamic, hot sauce)
Prep once, cook stress-free.
Step-by-Step Cooking Guide
Alright, apron on. Time to cook! Follow these steps and you’ll end up with a beef stew that tastes like it simmered all day—even though it only took about an hour.
Step 1 – Sauté the Beef
Turn on the Sauté function on your Instant Pot and wait until the screen says “HOT.” This is crucial—you want that sizzle.
- Add Oil: 1 to 2 tablespoons of olive oil.
- Brown in Batches: Don’t overcrowd. Sear ⅓ of the beef at a time. Let it sit untouched for 2–3 minutes per side to get a nice crust.
- Remove Beef to Plate: Once browned, remove and set aside.
Why this step matters: Browning meat adds incredible depth of flavor. It’s like the foundation of a building—skip it, and everything else feels off.
Step 2 – Add Aromatics and Deglaze
Now that the beef is browned, let’s start layering those flavors.
- Add Onions and Garlic: Toss in chopped onions first. Sauté for 2-3 minutes until they soften. Add garlic last—burnt garlic is bitter.
- Deglaze with Wine or Broth: Pour in about ½ cup of red wine or beef broth. Use a wooden spoon to scrape up the browned bits on the bottom—those bits = flavor gold.
- Tomato Paste Time: Stir in 1-2 tablespoons of tomato paste. Let it cook down for a minute or two.
You should now be smelling something incredible. That’s the flavor base coming to life.
Step 3 – Load the Veggies and Seasonings
Now that your base is ready, add everything else:
- Return the Beef: Toss the browned meat back in.
- Add Potatoes, Carrots, Celery, and Optional Veggies
- Pour in Remaining Broth: You’ll need about 3 cups total.
- Season It Up: Add thyme, rosemary, bay leaves, salt, pepper, and any extras like Worcestershire sauce or soy sauce.
Give everything a gentle stir to combine. Don’t overmix or crush the veggies.
Step 4 – Pressure Cook to Perfection
This is the magic part.
- Seal the Lid: Make sure your Instant Pot’s sealing ring is in place and the vent is set to “Sealing.”
- Pressure Cook: Set to Manual/Pressure Cook mode for 35 minutes on High Pressure.
- Hands Off: Now you get to relax! The pot will take about 10 minutes to come to pressure before the cooking time begins.
During this time, the pressure infuses all the flavors together while tenderizing the beef to perfection.
Step 5 – Natural Release and Final Touches
Once the timer goes off:
- Natural Release for 10 Minutes: Let the pressure naturally release before turning the valve to “Venting.” Be careful of the steam!
- Remove Bay Leaves: You don’t want someone biting into one.
- Thicken if Needed: If you prefer a thicker stew, turn on the Sauté mode and stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
- Taste and Adjust: Add salt, pepper, or a splash of vinegar to balance flavors.
Boom! You’ve got yourself a rich, hearty, flavor-packed Instant Pot beef stew.
Tips for the Best Instant Pot Beef Stew
Sure, the Instant Pot simplifies things, but to really master beef stew, you need a few pro-level tips. These tricks will help you avoid common mistakes and elevate your stew to comfort food perfection.
Avoiding Common Mistakes
- Skipping the Sear – You might be tempted to toss everything in and hit start, but don’t skip browning the beef. That caramelized crust adds major flavor.
- Overfilling the Pot – Too many ingredients can prevent the pot from coming to pressure or lead to uneven cooking. Stick to recommended amounts.
- Using Too Much Liquid – Remember, the Instant Pot doesn’t lose much moisture during cooking. Use just enough broth to cover the meat and veggies—no more.
- Quick Release Too Soon – Always let the pot naturally release for at least 10 minutes after cooking. It helps the beef finish tenderizing and avoids tough meat.
- Overcooking Veggies – Chunky-cut vegetables are key. If you prefer firmer veggies, you can add them in later using the “Sauté” function.
Flavor Enhancements
Want your stew to go from “pretty good” to “how did you make this?” Here’s how:
- Finish with Acid – A splash of balsamic vinegar or lemon juice at the end brightens the stew and balances the richness.
- Herb Garnish – Fresh parsley, thyme, or rosemary at serving makes it look and taste more gourmet.
- Parmesan Rind Hack – Add a piece of Parmesan rind before cooking for a subtle umami boost. Remove before serving.
- Butter Swirl – Stir in a pat of butter at the end for silky richness.
When you focus on these finishing details, your stew becomes more than just a meal—it becomes a memory.
Storage and Reheating
You’ve made a big pot of amazing stew—now what? Good news: this dish is just as good (if not better) the next day.
Refrigerating and Freezing
Refrigerator Storage:
- Let the stew cool to room temperature before refrigerating.
- Store in an airtight container for up to 4–5 days.
- The flavors actually deepen overnight, making leftovers even better.
Freezer Storage:
- Freeze in portioned containers or freezer-safe bags.
- Remove as much air as possible to prevent freezer burn.
- Label with the date—you can freeze for up to 3 months.
Freezing Tip: Avoid freezing with potatoes if possible. They can become mealy. If you plan to freeze, consider cooking and adding fresh potatoes after reheating.
Reheating Without Losing Flavor
Stovetop Method (Recommended):
- Heat in a saucepan over medium-low heat.
- Add a splash of broth or water if it’s too thick.
Microwave Method:
- Reheat in intervals, stirring occasionally.
- Cover with a microwave-safe lid or paper towel to avoid splatter.
Instant Pot Reheat:
- Use the “Sauté” function or the “Keep Warm” mode.
- Stir occasionally to ensure even heating.
Don’t forget to taste and adjust seasoning after reheating—sometimes flavors mellow out after sitting.
Serving Suggestions
Beef stew on its own is already a cozy, complete meal—but if you want to round it out or impress guests, here are a few killer serving ideas.
Best Side Dishes for Beef Stew
- Crusty Bread or Dinner Rolls: To soak up every last drop of broth.
- Mashed Potatoes: Serve the stew right on top for the ultimate comfort plate.
- Buttered Egg Noodles: Great for a softer, slurp-worthy pairing.
- Rice or Quinoa: Soaks up the stew and makes the meal more filling.
- Cauliflower Rice (for low-carb option): Still hearty but lighter.
How to Serve it for Special Occasions
Want to make your stew fancy enough for a dinner party?
- Serve in wide, shallow bowls with a sprig of fresh herbs.
- Pair with a red wine like Cabernet Sauvignon or Malbec.
- Add a small salad with vinaigrette to balance the richness.
- Finish with a light dessert like fruit sorbet or panna cotta.
Who says stew can’t be elegant?
Nutritional Information
While beef stew feels indulgent, it can actually be a nutritious and well-balanced meal—especially when made at home where you control the ingredients.
Approximate Calories and Macros (per serving)
- Calories: ~400–500 kcal
- Protein: 30–35g
- Carbohydrates: 25–35g
- Fat: 18–25g
- Fiber: 4–6g
- Sodium: Varies depending on broth and seasoning
Note: These numbers can change based on what veggies, broth, and extras you use.
Healthy Modifications
Want to lighten it up a bit?
- Lean Cuts of Beef: Use sirloin or round cuts (but note they may not be as tender).
- Low-Sodium Broth: Reduces overall salt.
- More Veggies: Add green beans, mushrooms, or spinach for volume without many calories.
- Skip the Thickener: Go without cornstarch or flour for a thinner, lower-carb stew.
Whether you’re keto, gluten-free, or just health-conscious, there’s a way to tweak this stew for your needs.
Variations and Substitutes
Want to shake things up? This stew is the ultimate canvas for creativity. Here’s how to make it your own.
Gluten-Free Version
- Double-check that your broth, tomato paste, and Worcestershire sauce are labeled gluten-free.
- Skip flour-based thickeners—use cornstarch or arrowroot instead.
- Serve with GF bread, rice, or mashed potatoes.
Keto or Low-Carb Tweaks
- Swap potatoes for turnips, radishes, or cauliflower.
- Use a keto-friendly thickener like xanthan gum or just let it reduce naturally.
- Add extra beef and non-starchy veggies like zucchini, green beans, or mushrooms.
Vegetarian “Beef” Stew Ideas
Want all the stew vibes without the meat?
- Use plant-based beef alternatives (like Beyond or seitan).
- Add hearty beans like chickpeas or kidney beans.
- Use mushroom broth or vegetable broth with soy sauce for umami.
- Boost flavor with smoked paprika and tomato paste.
This recipe flexes with your diet—so stew away, your way!
FAQs about Instant Pot Beef Stew Recipe
1. Can I make this without an Instant Pot?
Absolutely. You can use a Dutch oven or a slow cooker. In a Dutch oven, simmer everything for 2–3 hours until the beef is fork-tender. For a slow cooker, cook on low for 8–10 hours or high for 5–6 hours. You’ll still get rich, deep flavors—it just takes longer.
2. How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4–5 days. You can also freeze portions for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
3. Can I use frozen beef?
Yes, but it’s not ideal if you want to sear the meat first (and trust us—you do!). If using frozen beef, skip the browning step, increase the pressure cook time to 45–50 minutes, and cut back slightly on liquid since it releases water during cooking.
4. What if I don’t like certain vegetables?
No problem. Stew is super customizable. Don’t like celery? Leave it out. Want to add corn or mushrooms? Go for it. The key is to use vegetables with similar cook times or add quicker-cooking ones after the pressure cycle finishes.
5. Can I double the recipe?
Yes, as long as you don’t fill your Instant Pot past the “MAX” line. A 6-quart pot should be fine for doubling, but watch the liquid level. Pressure cook time stays the same, but it will take longer to come to pressure.
Conclusion
When it comes to comfort food, nothing hits the spot quite like a steaming bowl of beef stew—especially when it’s made fast, flavorful, and fuss-free in the Instant Pot. With its tender chunks of beef, perfectly cooked vegetables, and deeply rich broth, this dish wraps you in warmth and nostalgia. The best part? It doesn’t require hours of simmering or constant babysitting. Just a bit of prep, a press of a button, and your dinner practically cooks itself.
Whether you’re cooking for a crowd, meal-prepping for the week, or just need something soul-soothing on a rainy night, this Instant Pot beef stew delivers. It’s a recipe that feels like a hug in a bowl—and it’s endlessly adaptable to fit your tastes or dietary preferences.
So, gather your ingredients, trust the process, and get ready to fill your kitchen with the kind of smell that brings everyone to the table. Your future self will thank you. And once you’ve made this once, you’ll be coming back to it again and again.
