If you’re craving something hearty, soul-warming, and incredibly fuss-free, this Instant Pot Beef Stew is about to become your new weeknight winner. This recipe transforms simple, humble ingredients into a rich, savory stew packed with fall-apart beef, tender veggies, and a deeply flavorful broth all in under an hour. Whether you’re feeding a hungry crew or meal-prepping for cozy lunches, you’ll love how the Instant Pot brings out the best in every ingredient for a true comfort food classic.

Instant Pot Beef Stew Recipe - Recipe Image

Ingredients You’ll Need

What makes this Instant Pot Beef Stew so special is its short list of everyday ingredients, each playing a crucial role. From the beef’s melt-in-your-mouth texture to the sweet carrots and earthy potatoes, every component brings character and color to the bowl.

Beef chuck roast: This cut becomes incredibly tender under pressure and infuses the stew with deep, beefy flavor.
Olive oil: Essential for searing the beef, locking in moisture and adding richness.
Onion: Gives a savory base and a touch of sweetness when softened.
Garlic: Brings bold, aromatic depth that’s irresistible.
Beef broth: Forms the heart of the stew; opt for quality stock for best results.
Dry red wine (optional): Adds complexity and elevates the overall flavor, but extra broth works too.
Carrots: Bright, sweet, and colorful, they balance out the savory notes.
Potatoes: Create a creamy texture and soak up all those delicious juices.
Celery: Delivers freshness and crunch, rounding out the veggie trio.
Tomato paste: Boosts umami and thickens the sauce just a bit.
Dried thyme: Gives the stew its classic herby aroma.
Dried rosemary: Infuses woodsy, fragrant notes that pair beautifully with beef.
Bay leaves: Subtly layers in earthiness as the stew cooks.
Salt: Essential for seasoning and drawing out every flavor.
Black pepper: Provides gentle heat and balance.
Cornstarch mixed with water (optional): For those who prefer a thicker, heartier stew.
Fresh parsley: Finishes the dish with bright color and a fresh pop.

How to Make Instant Pot Beef Stew

Step 1: Sear the Beef

Start by setting your Instant Pot to Sauté mode and letting it get nice and hot. Add the olive oil, then work in batches to brown the beef cubes on all sides. Taking a few minutes here pays off in big flavor, building a delightfully caramelized base that will infuse every bite of your Instant Pot Beef Stew. Once browned, set the beef aside on a plate.

Step 2: Sauté the Onion and Garlic

With the beef out, toss in the diced onion, sautéing for about 2-3 minutes until it turns fragrant and translucent. Then add the minced garlic and tomato paste, stirring for another minute. These aromatics soak up the beefy goodness left in the pot, adding layers of flavor to the finished stew.

Step 3: Deglaze with Wine

Pour in the dry red wine (if using), making sure to scrape up every delicious browned bit stuck to the bottom. This not only prevents burning but also loads up the stew with mouthwatering depth and a touch of acidity. If you prefer no wine, extra broth does the trick—it’s all about personal taste!

Step 4: Build the Stew

Return the beef to the pot, along with the carrots, potatoes, celery, beef broth, dried thyme, rosemary, bay leaves, salt, and pepper. Give everything a good stir, ensuring the meat and veggies are well mixed and evenly coated in the flavorful broth. You want that herby goodness to reach every corner of the Instant Pot Beef Stew.

Step 5: Pressure Cook

Seal the lid, set your Instant Pot to High Pressure, and cook for 35 minutes. As the pressure builds, all those flavors meld together and the beef becomes meltingly tender. After cooking, let the pressure release naturally for 10 minutes to prevent any mess, then quick release the rest for convenience.

Step 6: Thicken (Optional)

If you like your stew a little thicker, switch the Instant Pot back to Sauté, stir in the cornstarch-water slurry, and let it bubble for a few minutes until it reaches your perfect consistency. Remove the bay leaves, stir in the parsley, and you’re all set to serve hot!

How to Serve Instant Pot Beef Stew

Garnishes

A generous sprinkle of freshly chopped parsley is classic, adding bright, fresh color and a subtle herbal kick. If you’re feeling adventurous, a dollop of sour cream or a finishing drizzle of extra-virgin olive oil takes your Instant Pot Beef Stew straight into comfort food heaven. Freshly cracked black pepper or a pinch of flaky sea salt make for a pretty final touch.

Side Dishes

This stew practically begs for a hunk of crusty bread to soak up every last drop, but it’s equally wonderful with a side of creamy mashed potatoes, buttered egg noodles, or fluffy white rice. For something lighter, a crisp green salad dressed with tangy vinaigrette perfectly balances out the richness.

Creative Ways to Present

To wow your guests (or just yourself), ladle Instant Pot Beef Stew into bread bowls, or serve it in small mugs for cozy, rustic charm at a dinner party. Try spooning it over creamy polenta or atop a baked potato for a playful twist. However you serve it, don’t forget extra parsley for a pop of color!

Make Ahead and Storage

Storing Leftovers

Instant Pot Beef Stew makes incredible leftovers and actually tastes even better the next day as the flavors continue to meld. Cool the stew completely before transferring to airtight containers, and pop them in the fridge. It keeps beautifully for up to 4 days, making it perfect for meal prep or quick dinners.

Freezing

If you want to freeze portions for the future, let the stew cool fully, and then pack it into freezer-safe containers (leaving a little room for expansion). Label and date each container—you’ll thank yourself later! It’ll stay fresh in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Warm leftover Instant Pot Beef Stew gently in a saucepan over medium heat, stirring occasionally. If it’s looking a bit too thick, add a splash of broth or water to loosen it up. For microwave reheating, cover loosely and heat in 1-2 minute bursts, stirring in between until hot all the way through.

FAQs

Can I use a different cut of beef?

Absolutely! While chuck roast is ideal for that melt-in-your-mouth texture, you can substitute with stew meat, brisket, or even short rib. Just make sure it’s a well-marbled cut so your Instant Pot Beef Stew still comes out fork-tender.

Do I have to use wine?

Nope—you can simply add an extra cup of beef broth if you’d rather skip the wine. The stew will still be rich and delicious, but wine does add a subtle depth and complexity if you have it on hand.

Can I add other vegetables?

Definitely! Feel free to stir in peas, mushrooms, parsnips, or even sweet potatoes during the last pressure cooking stage. Just be mindful that softer veggies can turn mushy if cooked too long, so add them towards the end for best results.

How can I make this gluten-free?

You’re in luck—this recipe is already gluten-free as long as you use certified gluten-free cornstarch for thickening. Just double-check your broth if you’re sensitive to gluten, as some brands may add small amounts.

Can I double the recipe?

Yes! Just make sure not to fill your Instant Pot past the max fill line. Doubling works especially well if you’re meal-prepping or feeding a crowd—cooking time stays the same, and there’s plenty for everyone to enjoy.

Final Thoughts

When you’re in need of a comforting dinner that tastes like it simmered all day (but didn’t), Instant Pot Beef Stew is a true hero. It’s deeply satisfying, easy to adapt, and delivers that homemade flavor with almost no stress. Whether you’re serving it for family dinners or warming up a chilly weekend, you’ll love having this recipe in your back pocket—so grab your Instant Pot, and get ready to fall in love with a classic made even better!

Instant Pot Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 6 reviews

Author: Emma
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and hearty beef stew made quickly in the Instant Pot. Tender chunks of beef, vegetables, and aromatic herbs come together in a savory broth for a satisfying meal.

Ingredients

Scale

Beef Stew:

2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup dry red wine (optional, can use extra broth)
3 large carrots, sliced
3 medium potatoes, peeled and cubed
2 celery stalks, chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
2 tablespoons fresh parsley, chopped for garnish

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Instructions

Sear Beef: Set the Instant Pot to Sauté mode, heat olive oil, and brown beef cubes. Remove and set aside.
Sauté Vegetables: Cook onion until soft, add garlic, tomato paste, and wine, then deglaze.
Cook Stew: Return beef to the pot, add carrots, potatoes, celery, broth, herbs, salt, and pepper. Pressure cook for 35 minutes.
Thicken (Optional): Use cornstarch slurry if desired for a thicker stew.
Finish and Serve: Garnish with parsley, remove bay leaves, and enjoy hot.