Easy Instant Pot Beef Stew – Tender 45-Minute Dinner

There's something almost sacred about a pot of beef stew simmering on the stove, filling the kitchen with the scent of slow-cooked comfort. But on a Tuesday, when time is a luxury, the Instant Pot becomes our quiet ally. It coaxes the same depth from a chuck roast in minutes, not hours, and I've come to treasure that small miracle.

This recipe began on a rain-soaked afternoon when I craved the stew my grandmother used to make. She would have scoffed at the electric pressure cooker, but I like to think she'd appreciate the way it honors her patience. The meat, seared until it's crusted with mahogany, then pressure-cooked with wine and herbs, emerges so tender it falls apart at the touch of a fork.

Here, I've paired the beef with carrots and potatoes that soak up the savory broth, and a final flourish of peas for color. It's the kind of meal that asks nothing of you but a deep breath and a spoon. Let the pot do the work, and let yourself wander slowly through the flavors.

About the Ingredients

2 pounds (900g) beef chuck roast, cut into 1.5-inch cubes

Chuck roast is ideal for stewing; substitute with brisket or round, but avoid lean cuts like sirloin.

1 tablespoon (15ml) olive oil

Use a neutral oil with a high smoke point, like canola, if you prefer.

1 large yellow onion, diced

Sweet onions like Vidalia also work; reserve the onion skins for broth if you're feeling thrifty.

3 cloves garlic, minced

Fresh garlic is best; in a pinch, use 1 teaspoon garlic powder.

1/2 cup (120ml) dry red wine, such as Cabernet Sauvignon

Substitute with beef broth plus 1 tablespoon balsamic vinegar for a non-alcoholic version.

2 cups (480ml) beef broth, low-sodium

Use homemade or store-bought; low-sodium lets you control the salt.

2 tablespoons (30g) tomato paste

Double-concentrated tomato paste in a tube adds more depth; if using canned, cook it out for a minute.

1 teaspoon dried thyme

Fresh thyme (3 sprigs) is lovely; add it with the broth and remove before serving.

2 bay leaves

Use dried or fresh; they're for flavor, so remove them before serving.

4 large carrots, peeled and cut into 1-inch chunks

Use rainbow carrots for color; baby carrots are fine but less flavorful.

1.5 pounds (680g) Yukon Gold potatoes, halved or quartered

Waxy potatoes hold their shape; Russets will break down and thicken the stew.

1 cup (150g) frozen peas

Fresh peas are a spring luxury; add them at the end to preserve their sweetness.

Salt and freshly ground black pepper, to taste

Kosher salt is best for seasoning; adjust at the end.

Tips & Tricks

• Cut the beef into uniform 1.5-inch cubes to ensure even cooking; larger pieces may be tough.
• Don't skip the searing step—it builds the foundation of flavor for the entire dish.
• If you're short on time, use the quick-release method, but be prepared for a burst of steam.
• Let the stew rest for 5 minutes after cooking to allow the flavors to meld.

Step-by-Step Instructions

1. Season and Sear Beef

Pat the beef cubes dry with paper towels and season generously with salt and pepper. Turn the Instant Pot to sauté mode (high) and heat the olive oil until shimmering. Working in batches, add the beef in a single layer and sear for 3–4 minutes per side, until deeply browned on all sides. Transfer to a plate and set aside.

2. Sauté Aromatics

Add the diced onion to the pot and sauté for 4–5 minutes, until softened and translucent, scraping up any browned bits. Add the garlic and cook for 30 seconds, until fragrant, then stir in the tomato paste and cook for 1 minute.

3. Deglaze with Wine

Pour in the red wine and use a wooden spoon to scrape the bottom of the pot, lifting up any browned bits. Let the wine bubble and reduce by half, about 2–3 minutes.

4. Add Broth and Herbs

Stir in the beef broth, thyme, and bay leaves. Return the browned beef and any accumulated juices to the pot. Ensure the liquid covers the meat; if not, add a splash more broth.

5. Pressure Cook

Lock the lid and set the valve to sealing. Cook on high pressure for 35 minutes. When the timer ends, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam.

6. Add Vegetables

Open the lid and stir in the carrots and potatoes. Replace the lid, set the valve to sealing, and cook on high pressure for an additional 5 minutes. Quick-release the pressure.

7. Finish and Season

Remove the bay leaves. Stir in the frozen peas and let them warm through for 2–3 minutes. Taste and adjust seasoning with salt and pepper. If you want a thicker gravy, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water, stir into the stew, and simmer on sauté mode for 2–3 minutes until thickened.

Delicious Variations

Add mushrooms

Sauté 8 ounces sliced cremini mushrooms with the onions for an earthy depth.

Make it herby

Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon fresh rosemary at the end.

Go gluten-free

Skip the flour thickener; the stew is naturally gluten-free, just ensure your broth is certified.

How to Store Beef Recipe Instant Pot

Frequently Asked Questions

I hope this stew becomes a staple in your kitchen, a warm embrace on chilly evenings. If you make it, let me know how it turns out—share your stories and substitutions in the comments below. And until next time, wander slowly.

Beef Recipe Instant Pot

This Instant Pot beef stew delivers fork-tender meat and rich gravy in under an hour, perfect for busy weeknights.

★★★★½ 4.8 (187 ratings)

15 minPrep time40 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 pounds (900g) beef chuck roast, cut into 1.5-inch cubes
• 1 tablespoon (15ml) olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup (120ml) dry red wine, such as Cabernet Sauvignon
• 2 cups (480ml) beef broth, low-sodium
• 2 tablespoons (30g) tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 large carrots, peeled and cut into 1-inch chunks
• 1.5 pounds (680g) Yukon Gold potatoes, halved or quartered
• 1 cup (150g) frozen peas
• Salt and freshly ground black pepper, to taste

📋 Instructions

1. 1Season and Sear Beef — Pat the beef cubes dry with paper towels and season generously with salt and pepper. Turn the Instant Pot to sauté mode (high) and heat the olive oil until shimmering. Working in batches, add the beef in a single layer and sear for 3–4 minutes per side, until deeply browned on all sides. Transfer to a plate and set aside.
2. 2Sauté Aromatics — Add the diced onion to the pot and sauté for 4–5 minutes, until softened and translucent, scraping up any browned bits. Add the garlic and cook for 30 seconds, until fragrant, then stir in the tomato paste and cook for 1 minute.
3. 3Deglaze with Wine — Pour in the red wine and use a wooden spoon to scrape the bottom of the pot, lifting up any browned bits. Let the wine bubble and reduce by half, about 2–3 minutes.
4. 4Add Broth and Herbs — Stir in the beef broth, thyme, and bay leaves. Return the browned beef and any accumulated juices to the pot. Ensure the liquid covers the meat; if not, add a splash more broth.
5. 5Pressure Cook — Lock the lid and set the valve to sealing. Cook on high pressure for 35 minutes. When the timer ends, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam.
6. 6Add Vegetables — Open the lid and stir in the carrots and potatoes. Replace the lid, set the valve to sealing, and cook on high pressure for an additional 5 minutes. Quick-release the pressure.
7. 7Finish and Season — Remove the bay leaves. Stir in the frozen peas and let them warm through for 2–3 minutes. Taste and adjust seasoning with salt and pepper. If you want a thicker gravy, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water, stir into the stew, and simmer on sauté mode for 2–3 minutes until thickened.

👨‍🍳 Chef's Note: The natural release is key to tender beef; don't rush it. If you're in a hurry, a 10-minute natural release is the minimum.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 28g protein · 22g carbs · 9g fat

Written by Ingrid Larsen

Ingrid explores slow travel and cultural immersion, favoring off-season destinations and local experiences. She writes about the logistics of long-term stays and how to connect with communities without being a tourist. Her angle is about depth over distance.