Instant Pot Beef Stew: Big Flavor, Zero Fuss Dinner Win

You could spend three hours simmering a stew… or you could press a button and eat like a king in under an hour. This Instant Pot Beef Stew is rich, savory, and ridiculously cozy—without the stress. Tender beef?

Check. Velvety gravy? Check.

Veggies that don’t turn into mush? Double check. If you want “Sunday comfort” on a Tuesday night, this is your cheat code.

The Story Behind This Dish

I grew up thinking great stew required patience, a heavy pot, and a calendar reminder.

Then the Instant Pot showed up and rewrote the rules. Pressure plus time equals magic—collagen melts, flavors fuse, and the sauce thickens like it’s been babied for hours. This version nods to classic French beef stew with a few smart shortcuts.

Translation: it tastes like grandma made it, but you didn’t have to cancel your plans.

Servings, Prep Time, Cooking Time, Calories

Servings: 6
Prep Time: 15 minutes
Cooking Time: 35 minutes under pressure (about 55 minutes total with sauté, pressure build, and release)
Calories: ~420 per serving

Key Ingredients

Beef chuck roast (2 pounds), cut into 1.5-inch cubes
Kosher salt and black pepper to season
All-purpose flour (2 tablespoons), for light dredging
Olive oil (2 tablespoons) for searing
Yellow onion (1 large), chopped
Garlic (4 cloves), minced
Tomato paste (2 tablespoons)
Worcestershire sauce (1 tablespoon)
Beef broth (2 cups), low sodium
Dry red wine (1/2 cup), optional but highly recommended
Carrots (4 medium), cut into 1-inch chunks
Yukon gold potatoes (1.5 pounds), cut into 1.5-inch chunks
Celery (2 ribs), sliced
Bay leaves (2)
Fresh thyme (4 sprigs) or 1 teaspoon dried
Frozen peas (1 cup)
Cornstarch (1–2 tablespoons) mixed with equal water for slurry, if needed
Fresh parsley for garnish

From Start to Finish

Prep the beef: Pat the beef dry. Season generously with salt and pepper, then toss with flour to lightly coat. This helps browning and a silky sauce.
Sauté like you mean it: Set Instant Pot to Sauté (High).
Add oil. Sear beef in batches, 2–3 minutes per side, until browned. Don’t crowd the pot—steaming is not searing.
Aromatics in: Add onion and celery; cook 3 minutes, scraping fond from the bottom.
Stir in garlic for 30 seconds until fragrant.
Boost the base: Stir in tomato paste; cook 1 minute to caramelize. Add Worcestershire and red wine, simmer 2 minutes to deglaze. Scrape well—no burnt bits left behind.
Load the goods: Return beef and juices.
Add carrots, potatoes, bay leaves, thyme, and beef broth. Stir to combine and ensure nothing is stuck to the bottom, FYI.
Pressure time: Seal the lid. Cook on Manual/Pressure Cook (High) for 35 minutes.
Release and check: Natural release for 10 minutes, then quick release the rest.
Open lid carefully because steam is basically lava.
Finish and thicken: Stir in peas. If stew needs thickening, mix cornstarch with equal water and stir in while on Sauté until desired consistency.
Season and serve: Taste; add salt and pepper as needed. Fish out bay leaves and thyme stems.
Garnish with chopped parsley.

Storage Instructions

Fridge: Cool completely; store in airtight containers up to 4 days.
Freezer: Freeze up to 3 months. Thaw overnight in the fridge for best texture.
Reheat: Stovetop over medium-low with a splash of broth or water. Instant Pot on Sauté works too.
Avoid microwaving in giant intervals—short bursts keep the beef tender.

Benefits of This Recipe

Time-smart: Deep, slow-cooked flavor in a weeknight-friendly package.
Budget-friendly: Chuck roast becomes fork-tender without premium cuts.
Balanced meal: Protein, starch, and veggies all in one pot.
Consistent results: Pressure cooking reduces the “hope and pray” factor.
Great for meal prep: Tastes even better the next day, IMO.

Nutrition Stats

Per serving (approximate): 420 calories; 28g protein; 18g fat; 34g carbs; 5g fiber; 1,080mg sodium (varies with broth and salt); iron 25% DV; vitamin A 120% DV; vitamin C 25% DV. Using low-sodium broth and adjusting salt will reduce the sodium load. Trim visible fat on the chuck to cut calories slightly.

Recipe Mistakes to Avoid

Skipping the sear: Browning builds flavor.
If you skip it, you’ll taste it (in a bad way).
Crowding the pot: Sear in batches. Overcrowding = steamed, gray meat.
Not deglazing: Those browned bits are gold. Deglaze thoroughly to avoid the dreaded burn notice.
Adding peas early: Peas go in at the end.
Unless you enjoy khaki-colored sadness.
Too much thickener: Start with 1 tablespoon cornstarch slurry; add more if needed. You can’t un-gum a stew.
Cutting veggies too small: Keep 1–1.5-inch chunks so they don’t dissolve under pressure.
Instant Quick Release immediately: Give it at least 10 minutes natural release to keep beef tender.

Recipe Variations

Mushroom umami bomb: Add 8 ounces cremini mushrooms with the onions; swap 1 tablespoon soy sauce for Worcestershire.
Herb-forward: Use rosemary and thyme, finish with a squeeze of lemon for brightness.
Guinness stew: Replace red wine with stout; add 1 tablespoon brown sugar to balance bitterness.
Low-carb swap: Replace potatoes with rutabaga or turnips; add extra celery and mushrooms.
Gluten-free: Skip flour on the beef; thicken only with cornstarch slurry.
Smoky twist: Add 1 teaspoon smoked paprika and a splash of liquid smoke.

FAQ

Can I use a different cut of beef?

Yes. Chuck roast is best for tenderness and flavor, but bottom round or brisket point also work.

Avoid lean stew meat unless you’re okay with slightly drier chunks.

Do I have to use wine?

No. Substitute with more beef broth plus 1 teaspoon balsamic vinegar for depth. The wine adds complexity, but this workaround still slaps.

Can I make this without an Instant Pot?

Absolutely.

Use a Dutch oven: sear, build the base, then simmer covered on low for 2 to 2.5 hours until tender, stirring occasionally.

Why is my stew thin?

Vegetables release water under pressure. Use a cornstarch slurry and simmer on Sauté to thicken. Also, ensure your tomato paste caramelizes—it helps the body of the sauce.

Can I add more vegetables?

Yes, but stagger them.

Root veg go in before pressure cooking. Tender veg like green beans or zucchini should be stirred in after release and simmered a few minutes.

What if I get a burn warning?

Cancel, release pressure if needed, and scrape the bottom thoroughly. Add 1/4 to 1/2 cup extra broth, ensure nothing is stuck, then reseal and continue.

How do I make it spicier?

Add 1/2 teaspoon crushed red pepper or a chopped chipotle in adobo with the tomato paste.

It plays nicely with the richness.

A Few Last Words

This Instant Pot Beef Stew punches way above its effort level. It’s rich, hearty, and weeknight-friendly without tasting like a shortcut. Keep this one on speed dial for cold nights, busy schedules, or when you just want a bowl that hugs back.

One pot, minimal cleanup, maximum bragging rights—go make it happen.