Home > Dinner > Instant Pot Beef Stew Instant Pot Beef Stew October 16, 2019 | 18 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This simple Instant Pot Beef Stew is ready in a fraction of the time that beef stew usually takes, thanks to the pressure cooker. Tender pieces of beef and plenty of veggies are cooked in liquid and served in the resultant thick and luxurious gravy. Serve this beef stew on a cold day alongside a crusty baguette or homemade dinner rolls, plus a big green salad (like this Italian salad), or roasted brussel sprouts. The best things to cook in an Instant Pot Cooks around the world are loving the Instant Pot®, a new generation of multi-purpose cooker that has an amazing pressure cooker function. There are so many great uses for this popular appliance, but one of my favorite things to make is beef stew. Other methods of cooking beef stew can take either all day (slow cooker) or several hours (on the stovetop). You’ll get the same great results of tender beef and perfectly cooked vegetables in under two hours with the pressure cooker. How to make Instant Pot Beef Stew Below is a photo overview of the process for making beef stew in the pressure cooker. And below that is a breakdown with what’s happening in each photo. Prep and then add all the veggies to the Instant Pot. I recommend using baby golden (Yukon) potatoes in beef stew. Seared meat. The searing does two things. First, it creates a more-complex flavor in the browning process (the browning also leaves bits of flavor that will be included in the base to this soup) and second, the final dish will have a less fat (and as a result, a less greasy flavor). While you can add raw beef to the instant pot, I highly recommend searing it beforehand! (Note: The meat can be seared in the Instant Pot, but I prefer doing it in a separate skillet to avoid burn warnings (in case something doesn’t get scraped off the bottom) and it’s quicker in a separate skillet.) Add the beef and accumulated juices to the Instant Pot In the same skillet used to brown the beef, we make the gravy. Again, this can be done in the Instant Pot, but I prefer to use the skillet (for speed). Add the gravy right on top of everything in the instant pot. Seal, bring to pressure, and cook. Meanwhile, measure the frozen peas and… Add them in after the pressure has been released. Stir it through. And it’s ready to serve! What is the stew setting on an 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. What can I add to beef stew for more flavor? A few ingredients make this stew especially flavorful. Beef chuck roast: We want meat that’s juicy and tender. More about meat here. Red wine: My family doesn’t use wine, but plenty of people do, and red wine really adds a layer of complexity to this recipe. You can substitute up to 1 cup of red wine for the beef broth. If you want to get some of the depth of red wine without actually putting alcohol in your recipe, add 2 tablespoons of vinegar (apple cider or red wine vinegar) along with the broth and be impressed with the results! Worcestershire sauce: This sauce is tangy, savory, sweet, and salty. It adds a great umami (savory) flavor to Instant Pot Beef Stew. Thyme/parsley: Herbs add so much flavor. If you don’t have access to the fresh herbs, be sure to use dried instead. 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. Most of the alcohol cooks out, but there will be trace amounts left in any cooked food. What should I serve with beef stew? The great thing about beef stew is that it’s a full meal all in one bowl. It’s got meat, plenty of veggies, and a rich gravy. So, if you’re going to serve something with beef stew, keep it simple! Below are a few recommendations. a good crusty loaf of warmed bread (Italian or sourdough), homemade rolls, 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 delicious soup recipes Sausage Potato Soup my take on cheeseburger soup Zuppa Toscana Soup with slow cooker directions Broccoli Cheddar Soup a reader favorite Crockpot Chili winner of dozens of chili cook-offs! Sweet Potato Stew made in the slow cooker Number one Instant Pot Beef Stew tip When cooking this beef stew in the instant pot, don’t rush the release of pressure. A rapid change in temperature and pressure makes the meat very tough. Let the pressure release naturally for at least 10 (preferably 15) minutes before fully releasing. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Instant Pot Beef Stew 4.89 from 9 votes - Review this recipe This delicious Instant Pot Beef Stew is ready in a fraction of the time that beef stew typically takes thanks to the pressure cooker. Tender pieces of beef and plenty of veggies are cooked in liquid and served in the resultant thick and luxurious gravy. SAVE TO RECIPE BOX Print Recipe Instant Pot Beef Stew 4.89 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This delicious Instant Pot Beef Stew is ready in a fraction of the time that beef stew typically takes thanks to the pressure cooker. Tender pieces of beef and plenty of veggies are cooked in liquid and served in the resultant thick and luxurious gravy. Course Dinner, Main Course, Soup Cuisine American Keyword beef stew, instant pot beef stew Prep Time 1 hour Cook Time 40 minutes Release Time 15 minutes Total Time 1 hour 55 minutes Servings 6 -8 servings Calories 432kcal Ingredients3 and 1/2 cups beef stock (or beef broth works), divided (See Note 3)2 cups thinly sliced carrots, (~3-4 large carrots)1 and 3/4 cups thinly sliced celery sliced (~4-5 stalks)1 can (14.5 ounces) fire-roasted diced tomatoes, undrained1 pound baby yellow (Yukon gold) potatoes, halved (or quartered for large ones)2 tablespoons tomato paste2 and 1/2 to 2 and 3/4 pounds beef chuck roast, cut into 1-2 inch cubessalt and pepper, to taste (~1 teaspoon each)3 tablespoons olive oil, divided1 cup yellow onion, diced (~1 small onion)2 teaspoons minced garlic (~2 cloves)3 tablespoons unsalted butter1/3 cup white all-purpose flour1 beef bouillon cube (Note 2)1/2 teaspoon sweet paprika1 teaspoon dried parsley4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)2 bay leaves1 tablespoon Worcestershire sauce1 cup frozen peas InstructionsINSTANT POT: Place 1 cup of beef broth in the Instant Pot. Next, add the thinly sliced carrots, sliced celery, fire-roasted diced tomatoes, potatoes, and tomato paste.BEEF PREP: Cut the beef chuck roast into 1-2-inch bite-sized cubes (removing any large, tough pieces of fat or gristle.) Season all sides to taste with salt and pepper (I use about 1 teaspoon of each).BEEF: Heat a large cast iron skillet on high. (See Note 1). Add in 1 tablespoon olive oil. Once the pan is hot, add the cubed beef (it should sizzle as soon as it hits the skillet). 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 then, using tongs, flip it to the other side after about 2 minutes). Add the beef pieces to skillet in 2-3 batches so you don't overcrowd the beef and get a nice sear. Remove the beef with a slotted spoon into a bowl. Add 1 more tablespoon oil only if needed. Add the seared beef and any accumulated juices to the Instant Pot.GRAVY: Do not wash out the skillet. Let slightly cool and then add the remaining 1 tablespoon of oil. Reduce heat to medium low. Add in the diced onions and cook for 3-4 minutes, scraping up the browned bits in the skillet as you stir the onions. Stir in the garlic and cook for another 30 seconds. Add in the butter and allow to melt (reduce heat to low as needed, if anything is getting too hot). While whisking constantly, add in the flour and, whisking constantly, cook for one minute to get rid of the raw flour taste. Pour in one cup of beef broth gradually, while whisking constantly. Simmer over low heat, stirring constantly, until a thick paste forms, about 1-3 minutes. Make sure to scrape the bottom of the skillet as well. Gradually add in the remaining 1 and 1/2 cups of the 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 broth, see Note 3.)COOK: Pour the gravy into the Instant Pot. Add in the beef bouillon cube (crumble it up and add it in), paprika, dried parsley, sprigs of fresh thyme or dried 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 the bay leaves. Stir in the frozen peas.FINISH: Taste the stew and add additional seasonings if needed (salt, pepper, or a pinch of sugar goes a long way). Serve the stew in bowls and enjoy with crusty bread and fresh herbs if desired. Video Recipe NotesNote 1: I recommend a cast iron skillet; nonstick skillet is ok. While you can use the sauté function in the Instant Pot, I personally don't for a few reasons. I've found the flavor development is much better and the process is easier in a separate skillet. You also don't risk getting a burn warning if anything is left on the bottom of the instant pot. Note 2: Here are the bouillon cubes I use. Note 1: My family doesn't use wine, but plenty of people do, and red wine really adds a layer of complexity to this recipe. You can substitute up to 1 cup of red wine for the beef broth. If you want to get some of the depth of red wine without actually putting alcohol in your recipe, add 2 tablespoons of vinegar (apple cider or red wine vinegar) along with the broth and be impressed with the results! Nutrition FactsServing: 8servings | Calories: 432kcal | Carbohydrates: 32.4g | Protein: 32.3g | Fat: 19.1g | Cholesterol: 97mg | Sodium: 672.9mg | Fiber: 4.4g | Sugar: 7.4g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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