If you’re looking for the ultimate cozy meal that comes together quickly and tastes like it simmered all day, this Instant Pot Beef Stew Recipe is the answer to your comfort food dreams. Tender chunks of beef, hearty potatoes, sweet carrots, and a rich, savory broth all meld together in a fraction of the usual time, thanks to the magic of pressure cooking. Whether you’re feeding a family or just craving a bowl of nostalgia, this is the kind of stew that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Instant Pot Beef Stew Recipe lies in its simple, wholesome ingredients. Each one brings something special to the table, from deep flavor to satisfying texture and vibrant color. Here’s what you’ll need—and why:
- Beef chuck roast: Well-marbled and perfect for stew, this cut becomes meltingly tender under pressure.
- Olive oil: Helps sear the beef, locking in juices and building a rich flavor base.
- Onion: Adds sweetness and a mellow depth to the stew’s foundation.
- Garlic: Just a few cloves infuse the broth with warmth and aroma.
- Beef broth: The backbone of our stew’s savory, hearty flavor.
- Tomato paste: Lends a gentle tang and deepens the color of the broth.
- Worcestershire sauce: Adds a subtle umami kick that makes everything taste richer.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
- Dried thyme and rosemary: These classic herbs give the stew its distinctive, comforting aroma.
- Carrots: Bring natural sweetness and lovely color to every spoonful.
- Potatoes: Hearty and satisfying, they help thicken the stew as they cook.
- Celery: Adds a gentle crunch and rounds out the vegetable mix.
- Cornstarch and water: Mixed together, they create a quick thickener for a luscious, rich stew.
- Fresh parsley: A burst of color and freshness for the perfect finishing touch.
How to Make Instant Pot Beef Stew Recipe
Step 1: Sear the Beef
Set your Instant Pot to Sauté mode and drizzle in the olive oil. Working in batches, add the beef cubes in a single layer and brown them on all sides. This step takes about 3–4 minutes per batch and is key for building deep, savory flavor. Don’t skip it—it makes all the difference!
Step 2: Sauté the Aromatics
Once all your beef is browned and set aside, toss the chopped onion into the pot. Sauté for 2–3 minutes until it turns soft and fragrant, then stir in the minced garlic for another 30 seconds. The kitchen will smell incredible at this point!
Step 3: Build the Broth
Stir in the tomato paste and let it cook briefly to mellow the acidity. Then pour in the beef broth, Worcestershire sauce, salt, pepper, thyme, and rosemary. Give everything a good stir, scraping up any browned bits stuck to the bottom—they’re flavor gold!
Step 4: Add Beef and Veggies
Return the seared beef to the pot, along with all those hearty veggies: carrots, potatoes, and celery. These classic stew additions soak up the delicious broth and become perfectly tender every time.
Step 5: Pressure Cook
Lock the lid in place, set the valve to sealing, and cook on High Pressure for 35 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure. The anticipation is half the fun!
Step 6: Thicken the Stew
In a small bowl, whisk together cornstarch and water to make a smooth slurry. Set the Instant Pot back to Sauté, then stir in the cornstarch mixture. Simmer for 2–3 minutes, stirring gently, until the stew thickens to your liking.
Step 7: Serve and Enjoy
Ladle the hot stew into bowls and shower with chopped fresh parsley. Each bite of this Instant Pot Beef Stew Recipe is pure, soul-warming comfort.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
A sprinkle of fresh parsley on top does wonders for both flavor and presentation. If you like, add a pinch of cracked black pepper or even a drizzle of good olive oil for a glossy finish.
Side Dishes
This stew is a meal in itself, but serving it with a slice of crusty bread or a pillowy dinner roll lets you soak up every last drop of that savory broth. A simple green salad with a tangy vinaigrette is a refreshing contrast, too.
Creative Ways to Present
For a fun twist, serve your Instant Pot Beef Stew Recipe in bread bowls or over a bed of creamy mashed potatoes. Hosting a gathering? Set out a stew bar with toppings like grated Parmesan, sour cream, or even a dash of hot sauce, so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Let any leftover stew cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 4 days, and the flavors get even better as they mingle overnight.
Freezing
Instant Pot Beef Stew Recipe is freezer-friendly! Cool the stew completely and pack it into freezer-safe containers, leaving a little space for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the stew gently in a pot over low heat, stirring occasionally, or microwave individual portions until steaming hot. If the stew has thickened in the fridge, just add a splash of broth or water to loosen it up.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While chuck roast is ideal for its tenderness, stew meat or even brisket can also work wonderfully in this Instant Pot Beef Stew Recipe. Just make sure to cut the meat into similar-sized cubes so it cooks evenly.
What if I don’t have cornstarch—can I use something else to thicken?
Yes, you can substitute flour or arrowroot powder for the cornstarch. Just mix it with a bit of cold water to make a slurry before adding it to the hot stew, and let it simmer until thickened.
Can I add other vegetables?
Definitely! Feel free to toss in parsnips, peas, or mushrooms for extra flavor and texture. Just add delicate veggies like peas after pressure cooking so they don’t get mushy.
Is this Instant Pot Beef Stew Recipe gluten-free?
It is! As written, the recipe uses cornstarch instead of flour, keeping it gluten-free. Just double-check your broth and Worcestershire sauce labels if you need to avoid gluten completely.
Can I make this recipe without an Instant Pot?
Of course! You can adapt this recipe for a stovetop or slow cooker. Brown the meat and sauté the veggies as directed, then simmer everything together until the beef is tender—just expect a longer cook time.
Final Thoughts
This Instant Pot Beef Stew Recipe truly brings the joy of homemade comfort food to your table with minimal effort. I hope you’ll give it a try and see just how easy and satisfying it can be—don’t be surprised when it becomes a new family favorite!
Print
Instant Pot Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Instant Pot Beef Stew is a hearty and comforting American classic made easy with the convenience of pressure cooking. Tender cubes of beef chuck roast are seared then simmered with fresh vegetables, herbs, and rich beef broth to create a thick, flavorful stew perfect for weeknight dinners or cozy meals.
Ingredients
Meat and Oil
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
Liquids and Sauces
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Fresh parsley, chopped
Instructions
- Sear the beef: Set the Instant Pot to Sauté mode and heat the olive oil. Add the beef cubes in batches and brown them on all sides, about 3–4 minutes per batch. Remove the browned beef and set aside.
- Sauté aromatics: Add the chopped onion to the pot and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add tomato paste and liquids: Stir the tomato paste into the onions and garlic. Then add the beef broth, Worcestershire sauce, salt, black pepper, dried thyme, and dried rosemary. Stir well to combine.
- Return beef and add vegetables: Place the seared beef back into the pot. Add sliced carrots, cubed potatoes, and sliced celery on top.
- Pressure cook: Close the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 35 minutes.
- Release pressure: Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Thicken the stew: In a small bowl, whisk together cornstarch and water to make a slurry. Set the pot to Sauté mode and stir the slurry into the stew. Cook for 2–3 minutes, stirring constantly until the stew thickens.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot for a comforting meal.
Notes
- For extra depth of flavor, deglaze the pot with a splash of red wine after sautéing the onions before adding the remaining ingredients.
- Yukon gold potatoes hold their shape well and provide a creamier texture, while russet potatoes will break down more and help thicken the stew.
- Feel free to adjust herbs and seasonings to your taste preference.
- Ensure the cornstarch slurry is mixed well to avoid lumps while thickening.
Nutrition
- Serving Size: 1½ cups
- Calories: 390
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
