This hearty Instant Pot Beef Stew is packed with tender beef, potatoes, and carrots. It cooks quickly, so you can enjoy a warm bowl in no time!
Whenever I make this, the aroma fills my kitchen, making everyone ready to eat! I love serving it with crusty bread—perfect for dipping in that rich gravy!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stews, becoming tender and flavorful as it cooks. If you need a substitute, brisket or round roast also work well, but you might need to adjust the cooking time slightly.
Olive Oil: This oil is great for sautéing, but vegetable oil or canola oil can also be used if you prefer something neutral. I love the flavor of avocado oil too, which has a high smoke point.
Red Wine: It adds depth to the flavor but isn’t essential. You can skip it or use more beef broth. Some prefer adding a splash of balsamic vinegar for acidity if wine isn’t on hand.
Vegetables: Carrots and potatoes are classic choices, but you can switch them up! Try adding parsnips, sweet potatoes, or even celery. For a lower-carb version, replace potatoes with turnips or cauliflower.
Frozen Peas: They add a pop of color and sweetness. For a different taste, consider using green beans or even corn instead. Fresh vegetables can also be a great option.
How Do You Get the Beef Perfectly Browned?
Browning the beef is crucial for enhancing the stew’s flavor. It’s best to do this in batches; overcrowding the pot traps steam, preventing a good sear. Here’s how:
- Set your Instant Pot to “Sauté” and let it heat. Add oil until it shimmers.
- Season the beef well and place it in the hot pot without crowding—this might mean cooking in two or more batches.
- Let it brown for about 3-4 minutes on each side without moving it too much. This lets that nice crust form!
- After each batch, remove the beef and proceed with your onions and garlic.
The effort of browning makes a big difference in flavor, trust me! It’s worth taking the time for this step.
Delicious Instant Pot Beef Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional for thickening)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This hearty Instant Pot Beef Stew takes about 15 minutes for prep, 35 minutes to cook under pressure, and an additional 8 minutes for the vegetables, plus some time for pressure release. In total, you’ll budget around an hour to 1.5 hours, including prep and cooking time, but most of that is hands-off while it cooks!
Step-by-Step Instructions:
1. Sauté the Beef:
Start by setting your Instant Pot to “Sauté” mode. Once it’s hot, add the olive oil and let it shimmer. Season the beef cubes with salt and pepper. In batches, brown the beef for about 3-4 minutes on each side until they have a nice color. Remove the browned beef and set it aside.
2. Cook the Aromatics:
In the same pot, add the diced onion, stirring it for around 3 minutes until it becomes translucent. Next, add the minced garlic and stir for an additional 30 seconds—this will make your kitchen smell amazing!
3. Build the Flavor:
Stir in the tomato paste and let it cook for a minute. If you’re using red wine, pour it in now and scrape up the delicious browned bits stuck at the bottom of the pot. This adds a ton of flavor! Return the browned beef to the pot, then pour in the beef broth, Worcestershire sauce, thyme, rosemary, and add the bay leaves. Give it all a good stir.
4. Pressure Cook the Stew:
Secure the lid on the Instant Pot. Set it to “Pressure Cook” (or Manual) on high for 35 minutes. Once cooking is complete, let the pot naturally release pressure for 10 minutes before using the quick release for any remaining pressure.
5. Add the Vegetables:
Carefully open the lid and add the chopped carrots and potatoes. Secure the lid back on and pressure cook for an additional 8 minutes. When done, perform a quick release again.
6. Final Touches:
Remove the bay leaves and stir in the frozen peas. If you’d like a thicker stew, mix the cornstarch and water mixture into the stew while it’s on “Sauté” mode. Let it simmer for 2-3 minutes until it’s nicely thickened.
7. Season and Serve:
Taste the stew, adding more salt and pepper as needed. Serve your steaming bowls of beef stew hot, garnished with freshly chopped parsley, and don’t forget some crusty bread for dipping!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it completely before cooking. Thaw in the refrigerator overnight or use the microwave. Keep in mind that cooking times may vary slightly if starting with frozen meat.
How Can I Make This Stew Gluten-Free?
To make a gluten-free version, ensure that the beef broth and Worcestershire sauce are gluten-free. You can also substitute cornstarch with a gluten-free thickener like tapioca starch if desired.
How Do I Store Leftovers?
Store any leftover beef stew in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to let it cool before sealing and freezing!
Can I Adjust the Vegetables in This Stew?
Absolutely! Feel free to swap out the carrots and potatoes for other vegetables like parsnips, turnips, or even bell peppers. Just remember to adjust the cooking time slightly if using denser vegetables!
