Let’s be honest: there’s something irresistibly comforting about a big bowl of Instant Pot Beef Stew. This is the kind of meal that warms you from the inside out, with tender beef, hearty vegetables, and a rich, savory broth clinging to every spoonful. The Instant Pot does all the heavy lifting, intensifying the flavors in a fraction of the time compared to traditional simmering. Whether you’re craving a cozy weeknight dinner or you want to impress friends with a big-batch Sunday supper, this Instant Pot Beef Stew is always a hit.
Ingredients You’ll Need
Every simple ingredient in this stew is carefully chosen to bring comfort, color, and robust flavor to your table. Gather these kitchen staples and watch how easily each one transforms the final dish—nothing fancy, just pure, honest flavors working together:
- Beef chuck (2 lbs, cut into 1.5-inch cubes): This cut becomes meltingly tender and flavorful under pressure, making it the star of your stew.
- Olive oil (2 tbsp): A drizzle of olive oil helps brown the beef and build up those delicious caramelized bits on the bottom of your pot.
- Onion (1 medium, chopped): Onion gives a subtle sweetness and savoriness that’s essential for a balanced stew base.
- Garlic (3 cloves, minced): Nothing beats the deep, earthy aroma that garlic brings to this dish.
- Tomato paste (3 tbsp): This adds body, color, and a subtle tang, accentuating the richness of the beef.
- Beef broth (4 cups): Your stew’s backbone—use a good-quality broth for the richest flavor.
- Worcestershire sauce (1 tbsp): Just a splash lends a savory, umami note that deepens each bite.
- Dried thyme (1 tsp): Provides that classic herbaceous aroma you expect from homestyle stews.
- Dried rosemary (1 tsp): This earthy, piney herb adds depth and warmth in every mouthful.
- Paprika (1/2 tsp): Gives a touch of gentle heat and a gorgeous hue.
- Salt and pepper (to taste): Season as you go to layer in savory flavor.
- Carrots (4, peeled and sliced): The sweet, tender carrots add cheerful color and subtle sweetness.
- Potatoes (3 medium, peeled and cubed): These soak up all the delicious broth and give the stew its signature heartiness.
- Celery (2 stalks, sliced): Adds both flavor and a bit of crunch to balance out the softness of the potatoes and carrots.
- Cornstarch slurry (2 tbsp cornstarch + 2 tbsp water, optional): Perfect if you like your stew extra thick and cozy.
- Fresh parsley (2 tbsp, chopped, for garnish): A sprinkling of parsley brings fresh, vibrant contrast right at the finish.
How to Make Instant Pot Beef Stew
Step 1: Brown the Beef for Depth
Turn your Instant Pot to Sauté mode and pour in the olive oil. Once it’s shimmering hot, add your beef in batches—don’t crowd the pot or you’ll steam it. Let each side develop a deep brown crust for about 3–4 minutes per batch, then transfer the beef to a plate. This step locks in flavor and builds up those caramelized bits that make your stew irresistible.
Step 2: Sauté the Aromatics
With the Sauté mode still on, toss in the chopped onion. Sauté for about 2–3 minutes until softened, then stir in the minced garlic and tomato paste. Let them cook for a minute; enjoy how your kitchen starts smelling incredible! This combo creates a rich, flavorful base that ties the whole stew together.
Step 3: Add the Liquids and Seasonings
Return the browned beef (and any juices that escaped) to the pot. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper. Give everything a good stir, being sure to scrape up any browned bits from the bottom. This is where the Instant Pot Beef Stew starts to come alive with flavor.
Step 4: Load Up the Vegetables
Layer the carrots, potatoes, and celery right on top of the beef mixture. Don’t stir—this helps the veggies hold their shape while the meat gets even more tender below. The flavors will mingle perfectly during cooking, giving every spoonful a little bit of everything.
Step 5: Pressure Cook to Perfection
Secure the Instant Pot lid and set the valve to Sealing. Cook on Manual or High Pressure for 35 minutes. Let the pressure release naturally for 10 minutes before carefully releasing any remaining pressure. When you open the lid, marvel at how the beef falls apart and the veggies are fork-tender—classic Instant Pot Beef Stew magic!
Step 6: Thicken, Finish, and Serve
If you love an extra-thick stew, stir together the cornstarch and water, switch to Sauté mode, and mix the slurry into the pot. Simmer for just a few minutes as the stew thickens up beautifully. Ladle into bowls, top with a generous handful of fresh parsley, and get ready for comfort food perfection.
How to Serve Instant Pot Beef Stew
Garnishes
Elevate each bowl of stew with a shower of fresh, chopped parsley. For even more flair, add a crack of black pepper, a pinch of sea salt, or a swirl of extra-virgin olive oil just before serving. A squeeze of lemon juice is a surprisingly delightful way to brighten each spoonful.
Side Dishes
Instant Pot Beef Stew is hearty on its own, but it deserves a little company! Serve with crusty bread, fluffy dinner rolls, or buttery mashed potatoes to soak up the savory broth. On casual nights, a crisp green salad or steamed green beans bring color and freshness to the meal.
Creative Ways to Present
Bring out your favorite rustic bowls or even serve the stew in hollowed-out bread bowls for a cozy twist. For parties, ladle stew into small mugs for an adorable, grab-and-go appetizer. Top with shredded cheese or a dollop of sour cream if you want to really wow your guests.
Make Ahead and Storage
Storing Leftovers
Let your Instant Pot Beef Stew cool completely, then transfer it to airtight containers. Stored in the fridge, it’ll be good for up to 4 days, and—truth be told—it tastes even better as the flavors meld over time.
Freezing
To freeze, portion cooled stew into freezer-safe containers or reusable bags, leaving a little space for expansion. Instant Pot Beef Stew holds up beautifully frozen for up to 3 months. Thaw safely overnight in the fridge for the best texture when you’re ready to enjoy it again.
Reheating
To reheat, warm the stew gently in a saucepan over medium-low heat, adding a splash of broth or water if needed. You can also microwave it, stirring halfway through to ensure even warmth. Avoid boiling, which can overcook the potatoes and make the beef tough.
FAQs
Can I use a different cut of beef for Instant Pot Beef Stew?
Absolutely! While chuck roast is the gold standard for its tenderness, you can use brisket or even round roast if needed. Just make sure to cut the meat into similar-sized cubes so everything cooks evenly.
What if I don’t have Worcestershire sauce?
No problem—try a splash of soy sauce with a tiny bit of balsamic vinegar or anchovy paste. The goal is to add that savory, slightly tangy kick to your Instant Pot Beef Stew’s broth.
Can I add other vegetables?
Yes! Feel free to throw in parsnips, peas, green beans, or even sweet potatoes. Just adjust the size of your veggie pieces so they finish cooking at the same rate as the potatoes and carrots.
How do I make this stew gluten-free?
This recipe is naturally gluten-free as written! Just double-check your beef broth and Worcestershire sauce to ensure there aren’t any hidden sources of gluten.
Is it possible to double the recipe?
If your Instant Pot is large enough, you can absolutely double the batch. Just don’t fill it past the max line, especially with all those veggies. Cooking time stays the same, but it might take a little longer to come up to pressure.
Final Thoughts
Every spoonful of this Instant Pot Beef Stew is like a hug in a bowl—rich, savory, and brimming with cozy flavor. It’s simple enough for busy nights and impressive enough for company. I hope you’ll gather your favorite people and give this recipe a try; it just might become your family’s new go-to comfort food!
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Instant Pot Beef Stew Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Instant Pot Beef Stew recipe is a hearty and comforting dish that is perfect for a cozy meal. Tender chunks of beef, vegetables, and savory broth come together with aromatic herbs and spices to create a flavorful stew in a fraction of the time it would take on the stovetop.
Ingredients
Beef Stew:
- 2 lbs beef chuck (cut into 1.5-inch cubes)
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 3 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Salt and pepper to taste
Vegetables:
- 4 carrots (peeled and sliced)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (sliced)
- 2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Brown the Beef: Set the Instant Pot to Sauté mode and add olive oil. Brown the beef in batches, then set aside.
- Sauté Aromatics: Sauté onions, garlic, and tomato paste until fragrant.
- Add Ingredients: Return beef to the pot, add broth, Worcestershire sauce, herbs, spices, salt, and pepper. Layer vegetables on top.
- Cook: Pressure cook for 35 minutes, then natural pressure release for 10 minutes.
- Thicken (Optional): If desired, thicken the stew with cornstarch slurry on Sauté mode.
- Serve: Garnish with parsley and serve hot.
Notes
- For added depth of flavor, consider adding a splash of red wine to the broth.
- Leftovers taste even better the next day and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus pressure build and release)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg
