This Instant Pot beef stew is a quick and easy version of a classic, hearty dish. Tender beef, carrots, potatoes, and a rich broth come together in no time to create a comforting meal. The Instant Pot cuts down the cooking time while still delivering all the flavors of a slow-cooked stew.
Recipe Overview
Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: ~350 per serving
Ingredients
- 1.5 lb beef stew meat (chuck roast or brisket), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional, or use extra broth)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Beef
Set the Instant Pot to the “Sauté” function and heat the olive oil. Add the beef stew meat in batches (to avoid overcrowding) and brown on all sides for 4-5 minutes. Remove the beef and set it aside.
2. Cook the Aromatics
In the same Instant Pot, add the diced onion and garlic. Sauté for 2-3 minutes, stirring occasionally, until softened and fragrant.
3. Deglaze the Pot
Add the red wine (or additional broth if you prefer not to use wine) and scrape up any brown bits from the bottom of the pot with a wooden spoon. This will add extra flavor to your stew.
4. Add the Remaining Ingredients
Return the browned beef to the Instant Pot along with the carrots, potatoes, beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Stir everything to combine.
5. Pressure Cook
Close the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the cooking time for 35 minutes on high pressure.
6. Natural Release
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. Open the lid.
7. Thicken the Stew (Optional)
If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the stew, stir well, and set the Instant Pot to “Sauté” for a few minutes until the stew thickens to your desired consistency.
8. Serve
Ladle the beef stew into bowls and garnish with fresh parsley. Serve with warm bread or over mashed potatoes for an extra comforting meal.
Tips for the Best Instant Pot Beef Stew
- For extra flavor, use bone-in beef and remove the bones after cooking.
- You can swap out the potatoes and carrots for other root vegetables like parsnips or turnips if desired.
- Make sure not to overfill the Instant Pot beyond the max line—use a larger pot if necessary.
- If you want a richer broth, use low-sodium beef broth and adjust the salt accordingly.
This Instant Pot beef stew is an incredibly easy way to enjoy a rich and hearty meal with minimal effort. It’s perfect for a weeknight dinner or meal prep!
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Instant Pot Beef Stew Recipe
- Total Time: 45 minutes
Description
This Instant Pot beef stew is a quick and easy version of a classic, hearty dish. Tender beef, carrots, potatoes, and a rich broth come together in no time to create a comforting meal. The Instant Pot cuts down the cooking time while still delivering all the flavors of a slow-cooked stew.
Ingredients
- 1.5 lb beef stew meat (chuck roast or brisket), cut into bite-sized pieces
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional, or use extra broth)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
1. Sauté the Beef
Set the Instant Pot to the “Sauté” function and heat the olive oil. Add the beef stew meat in batches (to avoid overcrowding) and brown on all sides for 4-5 minutes. Remove the beef and set it aside.
2. Cook the Aromatics
In the same Instant Pot, add the diced onion and garlic. Sauté for 2-3 minutes, stirring occasionally, until softened and fragrant.
3. Deglaze the Pot
Add the red wine (or additional broth if you prefer not to use wine) and scrape up any brown bits from the bottom of the pot with a wooden spoon. This will add extra flavor to your stew.
4. Add the Remaining Ingredients
Return the browned beef to the Instant Pot along with the carrots, potatoes, beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Stir everything to combine.
5. Pressure Cook
Close the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the cooking time for 35 minutes on high pressure.
6. Natural Release
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. Open the lid.
7. Thicken the Stew (Optional)
If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Add this to the stew, stir well, and set the Instant Pot to “Sauté” for a few minutes until the stew thickens to your desired consistency.
8. Serve
Ladle the beef stew into bowls and garnish with fresh parsley. Serve with warm bread or over mashed potatoes for an extra comforting meal.
Notes
- For extra flavor, use bone-in beef and remove the bones after cooking.
- You can swap out the potatoes and carrots for other root vegetables like parsnips or turnips if desired.
- Make sure not to overfill the Instant Pot beyond the max line—use a larger pot if necessary.
- If you want a richer broth, use low-sodium beef broth and adjust the salt accordingly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~350 per serving