Instant Pot Beef Stew Recipe

I absolutely love how this Instant Pot Beef Stew Recipe comes together with so much flavor and tenderness in such a short time. When I first tried making beef stew in the Instant Pot, I was amazed at how the meat softened perfectly, and the veggies soaked up all the rich, savory broth. This recipe is a total game-changer, especially when you want a hearty dinner on the table fast without sacrificing that slow-cooked depth of flavor.

You ll find that this Instant Pot Beef Stew Recipe is perfect for those busy weeknights or cozy weekends when comfort food is calling your name. What makes it so worth trying is how the combination of classic seasonings, vegetables, and a simple thickener creates a luscious stew with minimal fuss. Trust me, once you try it, your family will go crazy for this comforting bowl of goodness.

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Ingredients You’ll Need

Each ingredient in this Instant Pot Beef Stew Recipe plays a key role in developing taste and texture, from the butter that helps brown the meat perfectly to the fresh vegetables contributing natural sweetness. Here are some tips to guide your shopping and prep for the best results.

• Butter: Use real butter to get that rich flavor when browning the meat.
• Chuck Roast: I recommend chuck roast because it becomes tender and juicy after pressure cooking.
• Salt & Pepper: Season the meat well to enhance the stew s overall depth.
• Beef Stock: Choose a quality beef stock for a flavorful liquid base.
• Tomato Paste: Adds a subtle richness and slight tang that brightens the stew.
• Worcestershire Sauce: This little umami booster complements the savory meat beautifully.
• Paprika: Adds warmth without overpowering, perfect for classic stew flavor.
• Minced Garlic: Fresh garlic brings essential aromatic notes to the dish.
• Thyme: A fragrant herb that infuses the stew with earthy undertones.
• Bay Leaf: Be sure to remove it after cooking-it adds subtle complexity.
• Onions: Diced onions melt into the stew and add natural sweetness.
• Celery: Sliced celery provides a nice texture and flavor contrast.
• Potatoes: I like peeling and cubing them so they cook evenly and absorb the broth.
• Carrots: Sliced carrots bring color and a touch of sweetness.
• Cornstarch: Used as a thickener to achieve that perfect stew consistency.
• Water: Needed to mix with cornstarch for smooth thickening.

Variations

I enjoy tweaking this Instant Pot Beef Stew Recipe depending on the season and what I have in my pantry. Feel free to personalize it to your taste and dietary needs-it s surprisingly flexible while still delivering that comforting stew vibe.

• Add Root Veggies: I ve swapped some potatoes for parsnips or turnips, which add a lovely earthy flavor and keep the stew interesting.
• Red Wine Boost: When I m feeling fancy, I deglaze the pot with a splash of red wine after browning the meat-it adds a depth you won t want to miss.
• Lower Carb Version: Replace potatoes with cauliflower florets if you re watching carbs but still want the hearty feel.
• Spice It Up: A pinch of crushed red pepper or smoked paprika can give the stew a slight kick without overpowering it.

How to Make Instant Pot Beef Stew Recipe

Step 1: Sauté and Brown the Meat

First things first, turn your Instant Pot on to Sauté High mode and melt the butter. I ve found that browning the chuck roast cubes in batches ensures each piece develops a beautiful crust, locking in flavor and juices. Be patient and don t overcrowd the pot-this step adds a huge flavor boost. Once browned, transfer the meat to a bowl and set aside.

Step 2: Combine Ingredients

Turn off the sauté function and return all the browned meat to the Instant Pot. Stir in the beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. This creates your rich, savory base. Next, add the diced onions, sliced celery, cubed potatoes, and sliced carrots. Don t forget the bay leaf-its subtle aroma will infuse everything as it cooks.

Step 3: Pressure Cook the Stew

Seal the Instant Pot lid and set it on high pressure for 35 minutes. This timing transforms the chuck roast into tender, fork-friendly chunks and perfectly cooks the vegetables without turning them mushy. When the timer goes off, use a kitchen towel to gently cover the vent and perform a quick release to avoid any messy spattering.

Step 4: Thicken and Finish

After removing the lid, fish out and discard the bay leaf. Whisk the cornstarch and water in a small bowl until smooth, then stir this mixture into the hot stew. Give it a few minutes to thicken up – you ll see the sauce get nice and glossy, perfectly coating each tender bite.

Step 5: Taste and Serve

Finally, give your stew a taste and adjust the seasoning with salt and pepper as needed. Serve it up warm and watch everyone dive in-this dish is pure comfort in a bowl.

How to Serve Instant Pot Beef Stew Recipe

Garnishes

I like to finish this stew with a sprinkle of fresh chopped parsley or thyme leaves-adds a pop of color and fresh herbal brightness. Sometimes, a spoonful of sour cream or a drizzle of good olive oil on top brings an extra layer of richness that my family adores.

Side Dishes

This beef stew is hearty enough on its own, but I often serve it with crusty bread or buttery dinner rolls for soaking up that luscious sauce. A simple green salad or roasted Brussels sprouts on the side balances the meal perfectly if you want to add some crunch and freshness.

Creative Ways to Present

For special occasions, try serving the stew in individual mini cast iron pots or rustic bread bowls-cute and cozy! I ve also garnished the top with crispy pancetta or homemade croutons for extra texture, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover stew stores beautifully in an airtight container in the fridge for up to 4 days. I like to let it cool a bit before refrigerating so the moisture level stays balanced and the veggies don t get too soft.

Freezing

I ve frozen this stew many times with great success-just cool it completely, transfer to freezer-safe containers, and it keeps for up to 3 months. When you re ready, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the stew on the stovetop over low heat or use your microwave in short bursts, stirring occasionally to retain that silky texture. You might need to add a splash of broth or water if the stew thickened too much in the fridge.

FAQs

Final Thoughts

This Instant Pot Beef Stew Recipe holds a special place in my kitchen – it s that perfect balance of comfort and convenience that I know I can count on. I love how it fills the house with amazing aromas and turns into a cozy meal that warms you up from the inside out. I warmly encourage you to give it a try-you ll quickly see why I keep coming back to it when I want a dependable, delicious stew that s easy enough for any busy day.

Instant Pot Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 68 reviews

• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

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Description

This Instant Pot Beef Stew recipe is a hearty and flavorful dish perfect for comforting meals. Tender chunks of chuck roast are browned and then slow-cooked under high pressure with aromatic vegetables, spices, and a rich beef broth. The stew is thickened with a cornstarch slurry to create a luscious, savory sauce that is perfect for serving warm on cozy nights.

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Ingredients

Units USM Scale 1x2x3x

Meat and Seasoning

• 4 tbsp Butter
• 2 1/2 lb Chuck Roast, cut in 1″ cubes
• Salt & Pepper, to taste

Liquid Base

• 4 cup Beef Stock
• 2 tbsp Tomato Paste
• 1 tbsp Worcestershire Sauce

Spices and Aromatics

• 1 tsp Paprika
• 3 tsp Minced Garlic
• 1 tsp Thyme
• 1 Bay Leaf

Vegetables

• 1 1/2 Onions, diced
• 2 stalks Celery, sliced
• 5 medium Potatoes, peeled and cubed
• 3 Carrots, peeled and sliced

Thickener

• 3 tbsp Cornstarch
• 3 tbsp Water

Cook Mode Prevent your screen from going dark

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Instructions

1. Set Instant Pot on Saute High: Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat and sautéing the aromatics.
2. Melt the Butter: Add the butter to the Instant Pot and allow it to melt completely, creating a base for sautéing the beef and vegetables.
3. Brown the Meat: Season the chuck roast cubes with salt and pepper. In batches, sauté them in the melted butter until browned on all sides. Remove browned pieces to a bowl to prevent overcrowding and repeat with the rest of the meat.
4. Add the Meat Back: Turn off the sauté mode. Return all the browned meat to the pot to prepare for pressure cooking.
5. Add Liquid Base and Seasonings: Pour in the beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir thoroughly to combine flavors evenly.
6. Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Mix everything well and add the bay leaf for additional aroma.
7. Cook under High Pressure: Close and secure the Instant Pot lid. Set the pot to cook on high pressure for 35 minutes to tenderize the meat and meld the flavors.
8. Quick Release: When cooking finishes, carefully cover the vent with a dish towel to prevent spatter and perform a quick release of pressure.
9. Prepare Cornstarch Mixture: In a small bowl, whisk together cornstarch and water until smooth. This slurry will be used to thicken the stew’s sauce.
10. Thicken the Sauce: Remove the lid and take out the bay leaf, discarding it. Stir in the cornstarch mixture and allow the stew to sit for a few minutes to thicken the sauce to a desirable consistency.
11. Season and Serve: Taste the stew and adjust salt and pepper if needed. Serve the beef stew warm and enjoy the comforting flavors.

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Notes

• You can substitute other root vegetables like parsnips or turnips for some of the potatoes or carrots to vary the flavor and texture.
• For added depth of flavor, deglaze the pot with a splash of red wine after browning the meat before adding the liquid base.
• Leftover stew can be stored in an airtight container in the refrigerator and should be reheated gently on the stovetop or microwave for best results.
• This stew freezes well; ensure it is cooled completely before transferring it to freezer-safe containers for long-term storage.

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Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 3g
• Sodium: 610mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg