There’s something special about a bowl of rich, hearty beef stew. When the weather cools down, a big pot of tender beef and veggies simmered in a savory broth is like a warm hug. But let’s be honest—traditional beef stew can be time-consuming, with hours of slow simmering. That’s where the Instant Pot comes in. This Instant Pot beef stew recipe is perfect for those who crave that classic flavor but don’t have all day to stand by the stove.

I first tried this recipe on a whim when I got my Instant Pot a few years ago. I was skeptical that a pressure cooker could deliver the same depth of flavor as a stovetop stew that simmers for hours. But let me tell you, the result was nothing short of amazing. The beef is melt-in-your-mouth tender, the vegetables are perfectly cooked, and the broth? Well, let’s just say you’ll want to mop it up with some crusty bread.

A little history on beef stew

Beef stew has been around for centuries, appearing in various forms across cultures. In France, they have the famous boeuf bourguignon, while in Ireland, a traditional Irish stew uses lamb or beef with root vegetables. Early stews were cooked slowly over open fires, and they were often a way to stretch modest ingredients into something filling and flavorful. Over time, as kitchen technology advanced, so did our approach to stew. The Instant Pot is just the latest chapter in the long history of stew-making, allowing us to get that slow-cooked taste in a fraction of the time.

Let’s talk ingredients: the stars of the stew

Each ingredient in this beef stew plays a role in building up the flavor, texture, and richness of the dish.

Beef stew meat or chuck roast: The key to a good stew is tender meat that has a nice marbling of fat. Chuck roast is ideal because it becomes incredibly tender under pressure. If you’re in a pinch, stew meat is a good shortcut, but look for pieces with a bit of marbling.
Russet potatoes: These potatoes break down just enough to help thicken the stew while still holding their shape. You could substitute Yukon Gold potatoes for a creamier texture.
Carrots, celery, and onion: The classic mirepoix trio adds flavor and a touch of sweetness. If you want a bit more depth, you could add parsnips or turnips too.
Red wine: A splash of red wine adds complexity to the broth. If you don’t have any on hand, you could use extra beef broth or even a bit of balsamic vinegar for that rich, slightly acidic note.
Worcestershire sauce and chili sauce: These two ingredients give the stew a savory depth and a touch of tanginess. If you don’t have chili sauce, a tomato-based sauce or even ketchup with a dash of hot sauce works.
Italian seasoning: A blend of herbs like oregano, basil, and thyme, Italian seasoning adds an aromatic touch. Feel free to experiment here with herbs you enjoy.
Cornstarch and water: This slurry thickens the stew at the end, giving it a silky finish. You could also use flour if you prefer, though cornstarch keeps it gluten-free.

Essential kitchen tools

For this recipe, your Instant Pot will, of course, do most of the heavy lifting. Here are a few other tools that will make your stew-making experience smooth and easy:

Sharp knife: For cutting your beef and vegetables into even, bite-sized pieces. This helps everything cook evenly.
Wooden spoon or spatula: You’ll use this to scrape up all those delicious brown bits after you deglaze with wine. Don’t skip this step—it really enhances the flavor.
Measuring cups and spoons: To make sure your seasoning and liquids are just right, especially when adding wine and Worcestershire sauce.
Ladle: For serving the stew in big, hearty portions.

Step-by-step: how to make Instant Pot beef stew

Let’s dive into the process! If you’re new to the Instant Pot, don’t worry—I’ll walk you through it like we’re cooking side-by-side.

Prep your ingredients. Start by cutting the beef into 1-inch pieces (or buy pre-cut stew meat to save time). Chop your potatoes, onions, carrots, and celery. I like to do this the day before if I know I’ll be pressed for time.
Sauté the beef. Press the Sauté button on your Instant Pot. Wait for it to display “Hot,” then add the oil. Add your beef in a single layer—don’t crowd it! Let it sear for a couple of minutes until brown, then turn each piece to brown the other sides. You don’t need to cook it through, just get some good color. Browning adds a ton of flavor!
Add onions and garlic. Toss in the chopped onion and minced garlic. If things start sticking, add a little more oil. Sauté until the onions turn translucent and your kitchen smells amazing.
Deglaze with red wine. Pour in the red wine and use your spoon to scrape up any brown bits stuck to the bottom. This not only flavors the stew but also prevents that pesky “Burn” warning on the Instant Pot.
Add the veggies and seasonings. Toss in the potatoes, carrots, and celery. Pour in the beef broth, Worcestershire sauce, and chili sauce. Sprinkle in salt, pepper, and Italian seasoning, then give everything a good stir.
Pressure cook. Secure the lid on your Instant Pot, making sure the valve is set to “Sealing.” Select “Pressure Cook” (or “Manual” on older models) and set the timer for 35 minutes on high pressure.
Natural release. Once the cooking time is up, let the steam release naturally for about 15-20 minutes. This gives the beef extra time to tenderize.
Thicken the stew. If the broth is too thin for your liking, make a slurry by mixing 2 tablespoons of cornstarch with 1/4 cup of water. Stir it into the hot stew and watch it thicken up in just a couple of minutes.
Garnish and serve. Sprinkle chopped parsley or cilantro on top before serving for a pop of color and fresh flavor.

Variations and adaptations

Want to make this stew your own? Here are some ideas I’ve tried (and loved):

Gluten-free: This stew is naturally gluten-free if you use cornstarch as a thickener, so no adjustments needed!
Low-carb: Skip the potatoes and add more celery and carrots, or swap in cauliflower for a keto-friendly twist.
Vegetable-packed: Throw in some mushrooms, parsnips, or even a handful of green beans for extra nutrients.
Spicy kick: Add a dash of hot sauce or a sprinkle of crushed red pepper flakes if you like a little heat.
Regional twists: For an Irish-inspired version, substitute the red wine with Guinness. Or try adding a touch of smoked paprika for a Spanish spin.

Serving suggestions

Serve this beef stew piping hot in big bowls, ideally with a crusty loaf of bread on the side for dipping. You can also serve it over a bed of egg noodles, mashed potatoes, or even creamy polenta for a heartier meal. Garnish with a sprinkle of fresh parsley or cilantro for a pop of color and a little herbal freshness.

Drink pairings

This stew pairs beautifully with a glass of red wine, especially something like a Cabernet Sauvignon or Merlot. If you prefer beer, a stout or porter would also complement the stew’s rich flavors. For non-alcoholic options, a sparkling water with lemon or a warm mug of herbal tea (like chamomile or peppermint) is nice alongside this cozy meal.

Storing and reheating

Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so this stew makes great leftovers! To reheat, use the microwave or warm it on the stovetop over medium heat. If the stew thickens too much, just add a splash of beef broth or water to loosen it up.

Scaling the recipe

This recipe makes about 6 servings, but if you’re cooking for a crowd, you can easily double it. Just be mindful of the maximum fill line on your Instant Pot—you don’t want to overfill! If you’re making a smaller batch, you might need to slightly reduce the cook time to avoid overcooking the beef and veggies.

Potential issues and troubleshooting

If you get the “Burn” warning on your Instant Pot, it usually means there’s food stuck to the bottom. Deglaze the pot well after sautéing, and add a little extra liquid if needed. And if your stew isn’t thick enough, just mix up a bit more cornstarch slurry until you get the consistency you like.

Give this recipe a try!

I hope you’ll give this Instant Pot beef stew a try! It’s one of those recipes that tastes like you’ve been cooking all day, but with a fraction of the effort. And the best part? It’s versatile, so you can tweak it to fit your tastes or whatever you have on hand. Enjoy, and happy cooking!

FAQ

1. Can I skip the red wine?
Yes! You can replace it with extra beef broth or add a splash of balsamic vinegar for acidity.

2. Can I use frozen beef?
It’s best to thaw the beef first for even cooking, but if you’re in a pinch, add 5 extra minutes to the cook time.

3. What if I don’t have chili sauce?
You can use tomato sauce with a dash of hot sauce or even ketchup in a pinch.

4. Can I make this in a slow cooker?
Yes, just follow the same steps and cook on low for 6-8 hours or high for 3-4 hours.

5. How can I make it thicker?
Add more cornstarch slurry until it reaches your desired consistency.

Instant Pot Beef Stew Recipe