This Instant Pot Beef Stew is hearty and full of flavor! It’s made with tender beef, vibrant veggies, and a rich, comforting broth, all cooked quickly in one pot.
Cooking it in the Instant Pot makes it super easy and quick. I love coming home to this warm bowl of goodness after a long day—it’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut of meat is perfect for stews because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, you can use brisket or round for similar results.
Red Wine: Adds depth to the stew. If you want to skip it, just increase the beef broth to keep the liquid level. Some people swap with grape juice or a splash of vinegar.
Vegetables: Yukon gold potatoes and carrots are classic choices, but feel free to mix in parsnips or turnips for variety. Just remember, you’ll need to adjust the cooking times slightly!
Frozen Peas: They add a nice pop of color and sweetness. Fresh peas can be used too if you have them on hand, just add them after cooking to keep them vibrant.
How Do You Achieve Perfectly Browned Beef?
Browning the beef is key to unlocking deep flavors in your stew. Here’s how to do it right:
- Preheat your Instant Pot on ‘Sauté’ and let the oil get hot. The oil should shimmer a bit.
- Don’t overcrowd the pot! If you add too much beef at once, it will steam instead of brown. Work in batches.
- Let the beef sear for about 2-3 minutes before flipping. This gives it that nice golden crust.
What’s the Best Way to Thicken Your Stew?
If you want your stew to be a bit thicker, here’s a simple way to do it without fuss:
- Mix cornstarch with cold water in a small bowl until smooth.
- Add it to the stew during the last minutes of cooking while on ‘Sauté’ mode. Keep stirring until it thickens, about 2-3 minutes.
By following these tips, you’ll make a delicious, warming beef stew that everyone will love. Happy cooking!
Instant Pot Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium Yukon gold potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1 hour total in the Instant Pot (including cooking and pressure release times). It’s the perfect weekday meal that feels like comfort food, ready in no time!
Step-by-Step Instructions:
1. Sauté the Beef:
First, set your Instant Pot to ‘Sauté’ mode and heat the olive oil. Season the beef cubes with salt and pepper. Brown the beef in batches, making sure to sear all sides. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
In the same pot, add the diced onion and sauté until softened, about 3 minutes. Then, add the minced garlic and sauté for another 30 seconds until you can smell the delicious garlic aroma!
3. Build the Flavor:
Now, stir in the tomato paste and cook it for 1 minute. This adds an amazing depth of flavor to your stew. Next, pour in the red wine (or extra beef broth) to deglaze the pot, scraping up any tasty browned bits stuck to the bottom.
4. Combine All Ingredients:
Return the sautéed beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Stir everything together to combine.
5. Pressure Cook:
Lock the lid in place and set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ mode for 35 minutes. This is where the magic happens!
6. Natural & Quick Release:
When the cooking time is up, let the pot release pressure naturally for 10 minutes. After that, carefully perform a quick release to let any remaining pressure out.
7. Add the Veggies:
Open the lid and add the chopped carrots and potatoes. Stir gently, then close the lid again and cook on high pressure for an additional 8 minutes.
8. Final Release:
Once done, perform a quick release again and carefully open the lid. It should smell wonderful by now!
9. Finish the Stew:
Stir in the frozen peas. If you like a thicker stew, use the ‘Sauté’ function one last time, stir in your cornstarch slurry, and cook until thickened (about 2-3 minutes).
10. Serve:
Don’t forget to remove the bay leaves! Adjust the seasoning with salt and pepper to taste. Serve your delicious beef stew hot, garnished with chopped fresh parsley, and enjoy with some crusty bread if you like!
Enjoy your comforting, flavorful Instant Pot Beef Stew!
Can I Use Frozen Beef for This Recipe?
It’s best to use thawed beef for optimal browning. If you’re using frozen beef, make sure to thaw it in the refrigerator overnight before cooking. Never put frozen meat directly into the Instant Pot, as it can affect cooking times and food safety.
How Can I Adjust the Seasoning?
If you prefer your stew with a different flavor profile, feel free to add herbs like oregano or basil, or spices such as smoked paprika for a smoky touch. Make sure to taste and adjust the seasoning at the end of cooking to suit your palate!
What If I Don’t Have Red Wine?
No worries! You can substitute the red wine with additional beef broth, grape juice, or even a splash of vinegar to maintain acidity in the dish. Just remember to adjust the liquid amount accordingly!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the stew for up to 3 months. To reheat, thaw in the fridge overnight and warm it gently on the stove or in the microwave.