There's nothing quite like a bowl of hearty beef stew on a chilly evening. But who has hours to simmer it on the stove? That's where the Instant Pot comes in, turning this classic comfort food into a quick weeknight dinner.
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This recipe is my go-to when I need a satisfying meal without the fuss. The pressure cooker locks in all the flavors, so you get deeply savory, fall-apart beef and perfectly tender vegetables in about 50 minutes from start to finish.
I love that it's a true one-pot meal – minimal cleanup, maximum flavor. Whether you're a seasoned Instant Pot pro or a newbie, this stew is foolproof and guaranteed to warm you up.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
Chuck roast is ideal for stewing because it becomes melt-in-your-mouth tender. If you prefer, you can use stew meat, but check that it has good marbling.
1 tbsp olive oil
Use a neutral oil with a high smoke point, like canola or vegetable oil, if you don't have olive oil.
1 large yellow onion, diced
A sweet onion like Vidalia works too, but yellow adds a robust flavor that holds up well.
3 cloves garlic, minced
Feel free to use 1 teaspoon of garlic paste or 1/2 teaspoon garlic powder in a pinch.
1 cup (240ml) beef broth, low-sodium
Use a good quality store-bought broth; if you have homemade, even better. Low-sodium lets you control the salt.
1 cup (240ml) dry red wine (like Merlot or Cabernet)
The wine adds depth. If you prefer not to use alcohol, substitute with an extra cup of beef broth plus 1 tablespoon of balsamic vinegar.
2 tbsp tomato paste
Tomato paste adds umami and richness. Look for it in a tube for easy squeezing, or use a can and freeze leftovers.
1 tbsp Worcestershire sauce
Adds a savory, tangy kick. Soy sauce is a decent substitute if you're out.
1 tsp dried thyme
Fresh thyme is lovely too – use 3 sprigs and remove before serving. Dried is more convenient.
4 medium carrots, cut into 1-inch chunks
Baby carrots work in a pinch, but cutting your own carrots gives a more rustic, hearty bite.
3 medium Yukon Gold potatoes, cut into 1.5-inch chunks
Yukon Golds hold their shape and are creamy. Russets will break down more, which can thicken the stew but make it mushier.
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
This is for thickening at the end. You can also use 3 tbsp all-purpose flour instead.
Salt and black pepper, to taste
Season generously; the potatoes and beef need it. Use freshly ground pepper for the best flavor.
Tips & Tricks
Don't skip browning the beef
This step builds the flavor foundation. Make sure the pot is hot before adding the meat, and work in batches to get a nice golden crust.
Deglaze thoroughly
After searing, scrape up all the browned bits from the bottom of the pot with the wine or broth. This prevents the burn warning and adds flavor.
Cut ingredients uniformly
Cut the beef and vegetables into similar-sized pieces so they cook evenly and are done at the same time.
Pro Tips
Step-by-Step Instructions
1. Season and Sear Beef
Season the beef cubes generously with salt and pepper. Turn the Instant Pot to Sauté mode on High. Add the olive oil and heat until it shimmers. Working in batches, add the beef in a single layer and sear until golden brown on all sides, about 2-3 minutes per side. Remove and set aside. The browning adds deep flavor.
2. Sauté Aromatics
Add the diced onion to the pot and sauté for 3-4 minutes, until translucent and beginning to brown. Add the minced garlic and cook for 30 seconds, until fragrant. Stir constantly to avoid burning.
3. Deglaze the Pot
Pour in the red wine and scrape up any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce by half, about 2-3 minutes. This step prevents the burn warning and builds flavor.
4. Add Remaining Ingredients
Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Add the seared beef back to the pot along with the carrots and potatoes. Give everything a good stir to combine.
5. Pressure Cook
Close the lid and set the valve to Sealing. Select Pressure Cook (Manual) on High and set the time to 35 minutes. The pot will take about 10-15 minutes to come to pressure before the timer starts.
6. Natural Release
When the cooking time is done, let the pressure release naturally for 10 minutes. Then carefully turn the valve to Venting to release any remaining steam. Open the lid and give the stew a gentle stir.
7. Thicken the Stew
If you prefer a thicker broth, turn the Instant Pot to Sauté mode. In a small bowl, whisk the cornstarch and cold water into a slurry. Stir the slurry into the stew and let it simmer for 2-3 minutes, until the liquid thickens. Season with salt and pepper to taste.
8. Serve
Ladle the stew into bowls and serve hot with crusty bread or over mashed potatoes. Enjoy the rich, savory broth and tender beef.
Delicious Variations
Add mushrooms
Sauté 8 oz sliced mushrooms with the onions for an earthy, umami boost.
Make it gluten-free
Use tamari instead of Worcestershire sauce (or a gluten-free brand), and thicken with cornstarch or arrowroot powder.
Swap the protein
Try cubed lamb or pork shoulder for a different flavor profile – adjust cooking time to 40 minutes for lamb.
How to Store Instant Pot Beef Stew Recipe
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, or in the microwave in 1-minute intervals, stirring occasionally. Add a splash of broth if it's too thick.
Frequently Asked Questions
Q: Can I use frozen beef in the Instant Pot?
Yes, you can cook frozen beef, but you'll need to add about 10-15 minutes to the cooking time. However, for the best texture and browning, it's recommended to thaw and sear the beef first.
Q: Why did my Instant Pot say 'burn'?
This usually happens when there isn't enough liquid or when the bottom isn't deglazed properly. Make sure to scrape up all the browned bits and use at least 1 cup of liquid. Also, avoid using thick tomato paste without stirring it in.
Q: How do I make the stew thicker?
After pressure cooking, you can use a cornstarch slurry (as in this recipe) or mash some of the potatoes into the broth. You can also let it simmer on Sauté mode to reduce the liquid.
Q: Can I make this stew without wine?
Absolutely! Simply replace the wine with an equal amount of beef broth and add a tablespoon of balsamic vinegar or red wine vinegar for a similar tangy depth.
Q: What cut of beef is best for stew?
Chuck roast is the classic choice because it has a good amount of marbling and collagen, which breaks down during pressure cooking, resulting in tender, flavorful meat. Other options include brisket or round.
I hope this Instant Pot beef stew becomes a weekly favorite in your home. Give it a try and let me know how it turns out in the comments below! And if you're looking for another easy one-pot meal, check out my creamy Tuscan chicken pasta.
Instant Pot Beef Stew Recipe
Make tender, rich beef stew in your Instant Pot with this easy one-pot recipe. Perfect for busy weeknights, ready in under an hour.
🧂 Ingredients
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 cup (240ml) beef broth, low-sodium
- 1 cup (240ml) dry red wine (like Merlot or Cabernet)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 4 medium carrots, cut into 1-inch chunks
- 3 medium Yukon Gold potatoes, cut into 1.5-inch chunks
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Salt and black pepper, to taste
📋 Instructions
- 1Season and Sear Beef — Season the beef cubes generously with salt and pepper. Turn the Instant Pot to Sauté mode on High. Add the olive oil and heat until it shimmers. Working in batches, add the beef in a single layer and sear until golden brown on all sides, about 2-3 minutes per side. Remove and set aside. The browning adds deep flavor.
- 2Sauté Aromatics — Add the diced onion to the pot and sauté for 3-4 minutes, until translucent and beginning to brown. Add the minced garlic and cook for 30 seconds, until fragrant. Stir constantly to avoid burning.
- 3Deglaze the Pot — Pour in the red wine and scrape up any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce by half, about 2-3 minutes. This step prevents the burn warning and builds flavor.
- 4Add Remaining Ingredients — Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Add the seared beef back to the pot along with the carrots and potatoes. Give everything a good stir to combine.
- 5Pressure Cook — Close the lid and set the valve to Sealing. Select Pressure Cook (Manual) on High and set the time to 35 minutes. The pot will take about 10-15 minutes to come to pressure before the timer starts.
- 6Natural Release — When the cooking time is done, let the pressure release naturally for 10 minutes. Then carefully turn the valve to Venting to release any remaining steam. Open the lid and give the stew a gentle stir.
- 7Thicken the Stew — If you prefer a thicker broth, turn the Instant Pot to Sauté mode. In a small bowl, whisk the cornstarch and cold water into a slurry. Stir the slurry into the stew and let it simmer for 2-3 minutes, until the liquid thickens. Season with salt and pepper to taste.
- 8Serve — Ladle the stew into bowls and serve hot with crusty bread or over mashed potatoes. Enjoy the rich, savory broth and tender beef.
Maya writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, doable changes that fit busy schedules and tight budgets. Her angle is making eco-friendly choices feel less like a chore and more like a win.
