Instant Pot Beef Stew is your shortcut to classic, slow-cooked flavor. Thick gravy, tender beef, and veggies all done fast.
author’s note
Beef Stew Without The Wait!
I grew up on my dad’s beef stew, and while it’s still a favorite, I don’t always have time to slow cook—or let’s be real, remember to start it in the morning.
So Instant Pot Beef Stew has become my go-to. It’s just as delicious and has that same slow-cooked flavor but takes a fraction of the time.
I stuck with the same ingredients and proportions I love in my original stew, then tested the Instant Pot version until the timing was perfect. And let me tell you, this stuff turns out amazing every single time. It’s one of those dinners everyone begs for!
Quick Tip
How long to cook beef stew in the instant pot? Instant Pot Beef Stew cooks on high pressure for 40 minutes.
- Set the pressure cooker to manual and set for 40 minutes
- Allow the pressure to release naturally for 15 minutes.
- Release the rest of the pressure and carefully open the lid.
Ingredients
A few ingredients to talk about:
- Beef Chuck Roast: Cut into even cubes and sear in batches for the best flavor.
- Diced Tomatoes: Don’t drain, use the entire can. Fire-roasted adds so much flavor.
- Baby Yellow Potatoes: Wash well before using, but no need to peel.
- Beef Stock or Broth: Use low-sodium broth and adjust salt after cooking if needed.
- Worcestershire Sauce: A little goes a long way—don’t skip it!
- Frozen Peas: Stir in after cooking so they stay bright and fresh.
How To Make Beef Stew In Instant Pot
- Layer the Base: Layer veggies first so meat stays tender and doesn’t stick.
- Brown Beef: Don’t crowd the pan—browning in batches builds better flavor.
- Make the Gravy: Scrape the pan well—those browned bits add tons of flavor.
- Combine: Press the beef under the liquid so it cooks evenly and stays moist.
- Pressure Cook and Finish: Taste and adjust salt, pepper, or add a pinch of sugar.
Quick Tip
If you want to use red wine in this recipe, I recommend pinot noir, merlot, or sangiovese. Stay away from the sweet reds and try one of the medium- or full-bodied dry red wines instead. Most of the alcohol cooks out, but there will be trace amounts left in any cooked food.
What To Serve With Instant Pot Beef Stew?
The best part about beef stew is it’s a full meal in one bowl—meat, veggies, and rich gravy. If you’re serving something on the side, keep it simple! Here are a few ideas.
- a good crusty loaf of warmed bread (Italian or sourdough), drop biscuits, or soup crackers
- some kind of simple green salad like a garden or Caesar salad
- fruit salad such as this Winter Fruit Salad or roasted veggie salad
- short-grain brown rice or long-grain white rice
More Comforting Dinner Recipes:
Instant Pot Beef Stew
Instant Pot Beef Stew delivers tender beef, hearty veggies, and a rich gravy in a fraction of the time—comfort food made easy!
Equipment
Ingredients
- 4 cups beef stock or beef broth, divided, see note 2
- 2 cups thinly sliced carrots 3–4 large carrots
- 1-3/4 cups thinly sliced celery sliced, 4–5 stalks
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 pound baby gold potatoes halved (or quartered for large ones)
- 2 tablespoons tomato paste
- 2-1/2 to 2-3/4 pounds beef chuck roast cut into 1–2 inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons olive oil divided
- 1 cup yellow onion diced, 1 small onion
- 2 teaspoons minced garlic 2 cloves
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 beef bouillon cube see note 2
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley
- 4 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
Instructions
- Place 1 cup beef stock in the Instant Pot. Add the thinly sliced carrots, sliced celery, fire-roasted diced tomatoes, potatoes, and tomato paste.
- Cut the chuck roast into 1–2-inch bite-sized cubes (removing any large, tough pieces of fat or gristle.) Season all sides with salt and pepper (I use about 1 teaspoon of each).
- Heat a large cast-iron pan on high (see note 1). Add 1 tablespoon olive oil. Once the pan is hot, add the cubed beef (it should sizzle as soon as it hits the pan). Sear beef for about 2 minutes on each side. (To get a nice sear, don’t stir the beef around. Leave it in one spot and, using tongs, flip it to the other side after about 2 minutes.) Add the beef pieces in 2–3 batches so you don’t overcrowd the beef. Remove beef with a slotted spoon. Add 1 more tablespoon oil only if needed. Add seared beef and any accumulated juices to the Instant Pot.
- Do not wash out the pan. Let it slightly cool, then add remaining 1 tablespoon of oil. Reduce heat to medium low. Add diced onions and cook for 3–4 minutes, scraping up the browned bits as you stir the onions. Stir in garlic and cook for another 30 seconds. Add butter and allow to melt (reduce heat to low if anything is getting too hot). Add flour and, whisking constantly, cook for 1 minute to get rid of the raw flour taste. Pour in 1 cup of beef stock gradually, continuing to whisk. Simmer over low heat, stirring constantly, until a thick paste forms, about 1–3 minutes. Make sure to scrape the bottom of the pan. Gradually add 1 and 1/2 cups of beef stock and bring to a simmer. Whisk until smooth and thickened, another 2–4 minutes. (If you’d like to use red wine in place of some of the beef stock, see note 2.)
- Pour the gravy into the Instant Pot. Add the beef bouillon cube (crumble it up and add it in), paprika, dried parsley, thyme, bay leaves, and Worcestershire sauce. Give everything a good stir. Make sure the beef is submerged in liquid as much as possible, pressing below other ingredients as needed (this will keep it nice and tender). Pour the remaining 1/2 cup stock in the Instant Pot. Close and seal the Instant Pot. Cook on high pressure for 40 minutes, then allow the pressure to release naturally for 15 minutes (don’t touch anything for 15 minutes). Vent to release any remaining pressure, then carefully open the lid. Remove and discard bay leaves. Stir in frozen peas.
- Taste the stew and add additional seasonings if needed (salt, pepper, or a pinch of sugar go a long way). Serve the stew in bowls and enjoy with hearty bread and fresh herbs if desired.
Video
Recipe Notes
Note 1: I recommend a cast-iron pan; a nonstick pan is ok. While you can use the sauté function in the Instant Pot, I’ve found the flavor development is much better and the process is easier in a separate pan. You also don’t risk getting a burn warning if anything is left on the bottom of the instant pot.
Note 2: My family doesn’t use wine, but red wine adds complexity. You can replace up to 1 cup of beef stock with dry red wine like Pinot Noir, Merlot, or Sangiovese. For a non-alcoholic option, add 2 tablespoons of apple cider or red wine vinegar with the broth for a similar depth of flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat thoroughly before serving.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 21g | Protein: 33g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 540mg | Potassium: 1075mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6095IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent stew!!!! So full of flavor!
I added in red wine💜
I’m so thrilled to hear! Thanks Alison! 🙂
Hi there, what would the instructions be for using a slow cooker or dutch oven? Thank you.
I used a good Pinot Noir & got a “Keep That Recipe” from my family! In Hawai’i Pidgin we say: Broke da mouth (delicious)!!!
Haha so awesome! Thanks Lori! 🙂