Instant Pot Beef Stew Recipe

There’s something so deeply comforting about a warm, hearty bowl of beef stew, especially when it’s been simmering away, filling your home with rich, savory aromas. The beauty of this Instant Pot Beef Stew recipe is how it packs all the flavors of a slow-cooked stew into a fraction of the time. If you’ve ever been intimidated by beef stew, thinking it’s a dish that takes all day, your Instant Pot is about to change the game for you. Tender beef, perfectly cooked veggies, and a thick, flavorful broth — and it’s all done in under an hour!

For me, beef stew has always been one of those dishes I associated with family dinners growing up. I remember my grandmother making it in her slow cooker, and it felt like we had to wait an eternity to eat. The smell would fill the entire house, teasing us for hours. These days, though, life gets busy, and while I love the taste of traditional stew, I don’t always have the luxury of waiting around. That’s where this Instant Pot version comes in, speeding things up while keeping all those cozy, nostalgic flavors intact.

this RECIPE

🍲 The origin story (or, why beef stew will never go out of style)

Beef stew has been a comforting staple in kitchens around the world for centuries. From hearty Irish stews to French boeuf bourguignon, there’s a version of beef stew for nearly every culture. The base of it—a flavorful broth, tender meat, and soft vegetables—hasn’t changed much over time, but every cook puts their spin on it. What’s great about using an Instant Pot is how it mimics the effect of slow cooking, tenderizing the meat perfectly, but without needing hours on the stovetop.

Traditionally, beef stew would be simmered slowly, giving the beef time to break down and tenderize while absorbing all the flavors of the broth. Thanks to modern-day kitchen gadgets, we can enjoy the same depth of flavor in far less time. No wonder it’s a hit in busy homes everywhere!

Let’s talk ingredients: the key players in this stew

• Beef (Stew Meat or Chuck Roast): This is the heart of the stew. Chuck roast is a go-to for stews because it becomes incredibly tender when cooked under pressure. If you can’t find chuck roast, pre-cut stew meat is a convenient alternative. Just make sure to brown it well to develop that deep flavor.
• Potatoes: Russet potatoes are perfect for this recipe because they hold their shape but still break down slightly to help thicken the stew. Yukon gold potatoes are another great option if you want something creamier.
• Carrots & Celery: These classic stew vegetables add sweetness and texture. I’ve found that adding celery gives a nice crunch, while carrots balance the richness with their natural sweetness. If you’re out of celery, you can always double up on carrots.
• Chili Sauce & Worcestershire: These two ingredients work magic together. The Worcestershire adds a tangy, umami depth, while the chili sauce adds a subtle sweetness and warmth. If you don’t have chili sauce, a bit of ketchup and a pinch of chili powder can do in a pinch.
• Italian Seasoning: This blend of herbs—usually oregano, thyme, basil, and rosemary—brings out the savory flavors of the stew. If you prefer, you can use fresh herbs or even add a bay leaf for extra depth.

Kitchen gear: what you need (and what you can totally skip)

• Instant Pot: Obviously, this is non-negotiable here! The Instant Pot does the heavy lifting, transforming tough meat into tender goodness. If you don’t have one, a stovetop pressure cooker works too, though you’ll have to adjust cooking times a bit.
• A wooden spoon or spatula: You’ll need this to scrape up those glorious browned bits from the bottom of the pot. Trust me, this is where the flavor hides!
• Sharp chef’s knife: A good knife is a must for chopping up the beef and veggies. It makes prep faster and safer.
• Mixing bowl: Handy for preparing your cornstarch slurry to thicken the stew.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the beef: Start by hitting that “Sauté” button on your Instant Pot and letting the pot get nice and hot. Once the oil is shimmering, add your beef. Don’t rush this step—let the beef sear without moving it for a few minutes. This browning adds so much flavor! I used to skip this when I was in a rush, but trust me, it’s worth it.
2. Sauté the aromatics: After the beef is browned, toss in your onions and garlic. This is when the house starts to smell amazing! Cook until the onions are translucent, stirring occasionally. If needed, add a little more oil to keep things from sticking.
3. Deglaze the pot: Here’s where that wooden spoon comes in handy! Once the onions are soft, make sure to scrape up all those delicious brown bits from the bottom of the pot. This prevents that pesky “Burn” warning from the Instant Pot.
4. Add the veggies and broth: Now, add the potatoes, carrots, and celery, followed by the beef broth, Worcestershire, chili sauce, and seasonings. Give everything a good stir to combine.
5. Pressure cook: Pop on the lid, set the Instant Pot to high pressure, and cook for 35 minutes. When the time’s up, let the steam release naturally for about 15 to 20 minutes. If you’re impatient like me, I know it’s tempting to do a quick release—but trust me, this helps keep the beef tender.
6. Thicken the stew: If the stew is a little thinner than you’d like, don’t worry. Mix the cornstarch with a bit of water, stir it into the stew, and watch it thicken up beautifully in just a couple of minutes.
7. Finish with fresh herbs: Stir in some chopped parsley or cilantro for a pop of color and freshness just before serving.

Make it your own: variations to try

I’ve played around with this recipe a few times, and it’s incredibly versatile! Here are some ideas for tweaking it:

• Gluten-free: Good news—this stew is naturally gluten-free, as long as your Worcestershire sauce is gluten-free too. Just double-check the labels!
• Low-carb option: Skip the potatoes and substitute them with cauliflower florets or turnips. You still get that hearty stew texture but without the extra carbs.
• Seasonal variations: In the summer, I’ve swapped out some of the potatoes and carrots for zucchini and bell peppers. They add a lighter, fresher feel to the stew while still being satisfying.
• Spicy kick: If you like a little heat, try adding a chopped jalapeño or a pinch of cayenne pepper. The chili sauce already adds a subtle warmth, but if you’re a spice lover, this takes it up a notch.

Serving and presentation ideas: because we eat with our eyes first

This stew is a meal all on its own, but it’s always fun to jazz up the presentation. Serve it in deep bowls and garnish with a sprinkle of fresh parsley or cilantro. I love pairing it with a side of crusty bread or garlic toast to soak up that flavorful broth. If you want to get a little fancy, ladle the stew into a rustic bread bowl for a fun and hearty serving option.

drink pairings

Looking for something refreshing to complement your beef stew? Here are a few drink ideas that pair beautifully with this hearty dish:

• Iced tea with lemon: The bright, citrusy notes help cut through the richness of the stew.
• Sparkling water with lime: Sometimes you just want something light and fizzy! A splash of lime adds a zesty twist.
• Apple cider: A warm, spiced apple cider feels just right when serving this stew on a chilly evening. The sweetness complements the savory flavors perfectly.

Leftovers: how to store and reheat

If you’re lucky enough to have leftovers, this beef stew stores beautifully. Keep it in an airtight container in the fridge for up to four days. Reheat it on the stove over medium heat, stirring occasionally until warmed through. If the stew has thickened too much in the fridge, just add a splash of beef broth or water to loosen it up.

You can also freeze the stew for up to three months. Just make sure to cool it completely before freezing, and store it in freezer-safe containers. Thaw it overnight in the fridge before reheating.

Adjusting for different serving sizes

This recipe comfortably serves 4-6, but if you’re cooking for a crowd, it’s easy to scale up. Just be mindful that the Instant Pot has a maximum fill line, so don’t overfill it with liquid. If you’re making a smaller batch, simply reduce the ingredients proportionally—but keep the cooking time the same. The Instant Pot will still need time to build up pressure.

Troubleshooting: a little advice from experience

• Beef is tough: If your beef isn’t as tender as you’d like, it’s probably because the natural release was rushed. Always give it at least 15 minutes.
• Gravy is too thin: If the cornstarch slurry doesn’t thicken the stew enough, feel free to add a little more cornstarch (mixed with water) in small increments until you reach your desired consistency.

Ready to dig in?

This Instant Pot beef stew is perfect for cozy weeknight dinners or even a laid-back weekend meal. Whether you stick to the classic recipe or try out some of the variations, it’s a dish that’ll quickly become a staple in your kitchen. So, grab your Instant Pot and get ready to enjoy some serious comfort food, faster than you thought possible!

FAQs

1. Can I use frozen beef for this recipe?
Yes, you can! Just skip the browning step and increase the cooking time by 10-15 minutes.

2. What if I don’t have an Instant Pot?
No worries—you can make this on the stovetop. Just simmer it over low heat for 2-3 hours until the beef is tender.

3. Can I add other vegetables to the stew?
Absolutely! Feel free to toss in some mushrooms, parsnips, or even peas at the end for added texture and flavor.

4. How do I make this stew thicker?
If the cornstarch slurry isn’t enough, you can mash some of the potatoes to help naturally thicken the stew.

5. Can I use chicken instead of beef?
While this recipe is designed for beef, you can swap it for boneless, skinless chicken thighs. Just reduce the cooking time to 20 minutes.

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