This hearty Instant Pot Beef Stew is the ultimate comfort food that delivers deep, rich flavors without hours of simmering. Tender chunks of beef, perfectly cooked vegetables, and a savory gravy come together in just 45 minutes for a meal that tastes like it’s been cooking all day. The pressure cooker works its magic to transform tough cuts of meat into melt-in-your-mouth morsels surrounded by a flavorful sauce that’s perfect for sopping up with crusty bread.
Why You’ll Love This Recipe
- Weeknight Wonder: This stew delivers slow-cooked flavor in a fraction of the time. The Instant Pot cuts hours off traditional stewing methods, making this possible even on busy weeknights.
- One-Pot Simplicity: Everything cooks in the Instant Pot, meaning less cleanup and more time to enjoy your meal and evening.
- Depth of Flavor: The combination of searing the meat, deglazing with balsamic vinegar, and pressure cooking creates layers of flavor that taste like you’ve been cooking all day.
- Customizable Comfort: It’s easy to adjust the vegetables or seasonings to suit your family’s preferences while maintaining that classic beef stew satisfaction.
Ingredients You’ll Need
- Beef chuck: The star of the show, this cut breaks down beautifully in the pressure cooker, becoming fork-tender while releasing rich flavor into the gravy. Look for well-marbled pieces.
- Soy sauce: Adds umami depth and helps tenderize the meat. It’s our secret ingredient for a more complex flavor profile.
- Olive oil: Used for searing the meat and sautéing aromatics, enhancing the overall richness of the stew.
- Red onion: Provides a slightly sweeter foundation than yellow onions, adding subtle depth to the flavor base.
- Garlic: A must-have aromatic that builds the flavor foundation. Don’t skimp here!
- Balsamic vinegar: The magic ingredient that deglazes the pot while adding complexity, slight sweetness, and acidity to balance the rich flavors.
- Yukon gold potatoes: These hold their shape better than russets while still becoming creamy when cooked, perfect for stew.
- Carrots and celery: The classic mirepoix vegetables that provide sweetness and texture to round out the stew.
- Beef stock: Forms the base of our gravy. Using unsalted allows you to control the sodium level.
- Cornstarch: Our thickening agent that transforms the cooking liquid into a silky, spoon-coating gravy.
- Fresh herbs and peas: Added at the end for color, freshness, and a pop of sweetness that balances the rich stew.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to customize your beef stew? Here are some delicious options:
- Root Vegetable Medley: Swap in parsnips, turnips, or sweet potatoes for some of the regular potatoes.
- Red Wine Version: Replace half the beef stock with a good dry red wine for an even more complex flavor.
- Herb Infusion: Add a bundle of fresh thyme and rosemary (tied with kitchen string) during cooking and remove before serving.
- Mushroom Lover’s Stew: Add 8 ounces of quartered cremini or button mushrooms when sautéing the onions for an earthy dimension.
How to Make Instant Pot Beef Stew
Step 1: Season and Sear the Beef
Toss your beef cubes with salt, pepper, and soy sauce. When your Instant Pot is hot, add olive oil and brown the meat in batches. This step is crucial—don’t skip it! That caramelization creates the foundation for incredible flavor.
Step 2: Build the Flavor Base
After removing the meat, sauté the onions until they start to soften, then add garlic. The balsamic vinegar comes next, creating magic as it sizzles and lifts all those browned bits from the bottom of the pot. This is flavor gold!
Step 3: Combine and Pressure Cook
Return the beef to the pot along with potatoes, carrots, celery, beef stock, and seasonings. Lock the lid, set to high pressure, and let the Instant Pot work its miracle for 20 minutes.
Step 4: Natural Release and Thicken
After cooking, allow 15 minutes of natural pressure release—this additional time keeps the meat tender. Then thicken the stew with a cornstarch slurry until it reaches that perfect, spoon-coating consistency.
Step 5: Finish with Fresh Elements
Stir in those bright green peas and let them warm through. The pop of color and fresh flavor makes all the difference in the finished dish.
Pro Tips for Making the Recipe
- Cube size matters: Keep your beef and vegetable pieces consistent in size (about 1½ inches) for even cooking.
- Don’t rush the sear: A proper sear on the meat creates depth of flavor that can’t be achieved any other way.
- Deglaze thoroughly: Ensure you scrape up every browned bit during the deglazing step to avoid the dreaded “burn” notice.
- Natural release patience: The 15-minute natural release isn’t just for safety—it continues to tenderize the meat while allowing the flavors to settle.
- Season at the end: Taste before serving and adjust salt if needed—flavors concentrate during pressure cooking.
How to Serve
This stew is a complete meal on its own, but here are some perfect pairings to round out your dinner:
Bread Options
Serve with crusty sourdough bread, dinner rolls, or garlic bread for sopping up that delicious gravy.
Side Salads
A simple green salad with a light vinaigrette provides a fresh contrast to the rich stew.
Grain Alternatives
While traditional with mashed potatoes, this stew also pairs beautifully with buttered egg noodles or creamy polenta.
Make Ahead and Storage
Storing Leftovers
This stew actually improves with time! Store in an airtight container in the refrigerator for up to one week. The flavors will continue to meld and deepen.
Freezing
Freeze portions in freezer-safe containers or bags for up to three months. Leave a little room for expansion when freezing.
Reheating
Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth if needed to loosen the gravy. Alternatively, microwave in covered containers, stirring occasionally until heated through.
FAQs
Can I use different cuts of beef for this stew?
Absolutely! Chuck roast is ideal because of its marbling and connective tissue, which break down during cooking to create tender meat and rich gravy. However, you can also use bottom round, brisket, or stew meat. Just be aware that leaner cuts might not be quite as tender or flavorful.
My stew came out too liquidy. How can I fix it?
No problem! Make another cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Turn the Instant Pot to sauté mode, bring the stew to a gentle simmer, and stir in the slurry. Allow it to cook for 1-2 minutes until it reaches your desired thickness. Remember that the stew will continue to thicken slightly as it cools.
Can I add the vegetables later to prevent them from getting too soft?
If you prefer firmer vegetables, you can cook the meat with just the onions and garlic first (15 minutes high pressure, 10 minutes natural release), then add the vegetables and cook for an additional 5 minutes on high pressure. This two-stage cooking works well, though it does add some extra time to the process.
Why is my meat tough even after pressure cooking?
This usually happens for one of two reasons: either the meat pieces were too large, or the cooking time wasn’t long enough. For particularly tough cuts, you might need to increase the cooking time to 25 minutes. The meat should be fork-tender when done—if not, you can always seal the pot again and cook for an additional 5 minutes.
This Instant Pot Beef Stew brings all the comforting satisfaction of a slow-cooked Sunday dinner to your table any night of the week. The rich flavors, tender beef, and velvety gravy come together beautifully with just a fraction of the traditional cooking time. Whether you’re serving it for a family dinner or meal prepping for busy days ahead, this stew delivers warmth and satisfaction in every bite. Give it a try—I’m confident it will become a regular in your meal rotation!
Print
Instant Pot Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot Beef Stew combines tender chunks of beef chuck with perfectly cooked vegetables in a rich, flavorful broth. The pressure cooking method breaks down the tough meat fibers quickly, resulting in a melt-in-your-mouth texture and deep flavor development in a fraction of the time compared to traditional methods. Perfect for busy weeknights or cozy weekend dinners, this one-pot wonder delivers all the comfort of slow-cooked stew with minimum effort and maximum taste.
Ingredients
- 1 1/2 pounds (681 g) beef chuck eye roll or chuck tender roast, cut into 1 1/2″ cubes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons (30 ml) soy sauce, divided
- 3 tablespoons (45 ml) olive oil, divided
- 1 1/2 cups (165 g) red onion, 1″ dice
- 1 tablespoon (10 g) minced garlic
- 1/4 cup (60 ml) balsamic vinegar
- 1 pound (454 g) yukon gold potatoes, 1 1/2″ dice
- 2 cups (280 g) carrots, 1″ pieces
- 1 cup (122 g) celery, 1/2″ dice
- 3 cups (720 ml) unsalted beef stock
- 2 tablespoons (20 g) cornstarch
- 1/4 cup (60 ml) water
- 1/4 cup (4 g) cilantro leaves
- 1/2 cup (58 g) peas, fresh or frozen, defrosted
Special Equipment
- Instant Pot
Instructions
- Season the Beef – In a medium-sized bowl, combine cubed beef, ½ teaspoon salt, pepper, and 1 tablespoon soy sauce. This initial seasoning will help flavor the meat and prepare it for browning, enhancing the overall taste of your stew.
- Heat Instant Pot – Select “Saute” on the Instant Pot. Allow the device to heat up. It will indicate “Hot” on the display when ready. Preheating ensures you get a proper sear on the meat instead of steaming it.
- Sear the Meat – Add 2 tablespoons olive oil. Once hot, add the beef and brown on one side for 2 minutes, flip and brown for another 2 minutes. Transfer to a clean plate, the meat will not be fully cooked. This step creates a flavorful crust on the beef and adds depth to the final dish through the Maillard reaction.
- Saute the Aromatics – Add 1 tablespoon oil and onions, and saute for 1 minute. Add garlic and saute for 30 seconds. Add balsamic vinegar to deglaze the bottom of the pot for 3 minutes, stir and scrape to remove any browned bits. Deglazing releases all the caramelized flavors stuck to the bottom of the pot and incorporates them into your stew.
- Add the Ingredients – Add the potatoes, carrots, celery, browned beef, beef stock, 1 tablespoon soy sauce, and ½ teaspoon salt, and stir to combine. Be sure to distribute everything evenly for uniform cooking.
- Cover the Instant Pot – Press “Keep/Warm/Cancel” on the Instant Pot. Make sure that the release valve is in the “Sealing” position. Place the lid on, turn and lock. Proper sealing is essential for the pressure cooking process.
- Pressure Cook – Press the “Manual” button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the “+” or “-” buttons. The pot will take about 15 minutes to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.
- Release the Pressure – Once cook time is complete, allow the pressure to naturally release for 15 minutes. This slow release prevents the meat from toughening up and allows the flavors to settle.
- Open Lid – Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the “Venting” position. The initial release will spray some moisture around the pot, so be careful. Remove the lid, opening the top away from you as steam will be released.
- Thicken the Stew – In a small bowl, combine cornstarch and water to make a slurry. Select “Saute” on the Instant Pot. Once the stewing liquid begins to boil, add the cornstarch slurry. Cook and stir for 60 to 90 seconds, and turn off the heat once thickened. Add the peas and cook for 2 to 4 minutes. The slurry will transform the thin broth into a rich, velvety sauce that coats the meat and vegetables beautifully.
- To Serve – Garnish with cilantro and serve hot with rice or mashed potatoes. The fresh herbs add a bright contrast to the rich stew.
Notes
- Make it Gluten-Free: Use coconut aminos or gluten-free tamari instead of soy sauce.
- Make it Whole-30: Substitute soy sauce with coconut aminos. Substitute cornstarch with 3 tablespoons arrowroot flour (starch/powder) – Bob’s Red Mill is recommended, mixed with 6 tablespoons water to make a slurry.
- For even more flavor, you can add herbs like thyme, rosemary, or bay leaves during cooking.
- For a richer stew, you can substitute 1 cup of beef stock with red wine.
- For tender beef every time, make sure not to skip the natural release step which prevents the meat from seizing up.
- The stew will thicken further as it cools, so don’t worry if it seems slightly thin when first done.
- Storing: Cool and store in an airtight container in the refrigerator for up to 1 week. Freeze in a resealable plastic bag for 3 months. Defrost before using.
- Reheating: Cover and reheat in the microwave on high setting in 30-second increments, stirring in between, until hot. Heat on the stovetop on medium heat until hot. Add more beef stock if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
