Instant Pot Beef Stew

Instant Pot Beef Stew is a hearty, rich, and deeply comforting one-pot meal made in a fraction of the time compared to traditional stovetop versions. With tender chunks of beef, soft vegetables, and a flavorful, savory broth, this stew is perfect for chilly nights, busy weekdays, or anytime you crave classic comfort food without the long simmer.

Why You’ll Love This Recipe

• Fast and flavorful – Pressure cooking infuses flavor in a fraction of the time.
• Tender beef – Fall-apart chunks of beef that taste like they’ve been slow-cooked for hours.
• One-pot convenience – Sear, simmer, and serve all from the Instant Pot.
• Meal prep-friendly – Stores and reheats beautifully.
• Comfort food classic – A cozy and satisfying dinner the whole family will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef stew meat (chuck roast or stewing beef), cut into 1.5-inch cubes
• Salt and black pepper
• All-purpose flour (optional, for dredging)
• Olive oil
• Onion, chopped
• Garlic, minced
• Carrots, peeled and sliced
• Potatoes, peeled and cubed
• Celery, chopped
• Tomato paste
• Beef broth
• Worcestershire sauce
• Dried thyme
• Bay leaf
• Red wine (optional, for depth of flavor)
• Frozen peas (added at the end)
• Fresh parsley (for garnish)

Directions

1. Sear the Beef:
   • Set Instant Pot to Sauté mode.
   • Season beef with salt and pepper (dredge lightly in flour for a thicker stew, if desired).
   • Heat olive oil in the pot and sear beef in batches until browned. Remove and set aside.
2. Sauté the Aromatics:
   • Add onion and sauté until softened, about 3–4 minutes.
   • Stir in garlic and tomato paste. Cook for 1–2 minutes to deepen the flavor.
3. Deglaze and Add Ingredients:
   • Pour in red wine (if using) or a splash of broth to deglaze the pot, scraping up browned bits.
   • Return beef to the pot along with carrots, potatoes, celery, broth, Worcestershire sauce, thyme, and bay leaf.
4. Pressure Cook:
   • Close the lid, set the valve to sealing, and cook on High Pressure for 35 minutes.
   • Allow 10–15 minutes of natural pressure release, then carefully do a quick release if needed.
5. Add Peas and Finish:
   • Stir in frozen peas and let them heat through for 2–3 minutes.
   • Remove bay leaf, adjust seasoning to taste.
6. Serve:
   • Ladle into bowls and garnish with chopped parsley. Serve hot with crusty bread.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Pressure Release & Prep: 15 minutes
• Total Time: 1 hour 5 minutes

Variations

• Gluten-Free: Skip the flour or use a gluten-free flour alternative.
• No wine: Substitute with more broth or a splash of balsamic vinegar.
• Thicker stew: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) after pressure cooking and simmer with Sauté mode.
• Low-carb version: Swap potatoes for turnips or cauliflower.
• Add herbs: Try rosemary or oregano for a twist in flavor.

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stove or in the microwave. Add broth if needed to loosen the consistency.

FAQs

What’s the best cut of beef for stew?

Chuck roast is ideal—it’s marbled and becomes tender when pressure cooked.

Do I have to sear the beef first?

It’s not mandatory, but it adds depth and flavor to the stew.

Can I make this without an Instant Pot?

Yes—simmer on the stovetop for 2 to 3 hours or use a slow cooker on low for 8 hours.

Can I add other vegetables?

Absolutely! Mushrooms, parsnips, or green beans all work well.

How do I make it less salty?

Use low-sodium broth and adjust seasonings at the end.

Can I skip the tomato paste?

Yes, but it adds richness—consider adding a splash of tomato sauce or ketchup instead.

Is this recipe freezer-friendly?

Yes! Let it cool completely before freezing in airtight containers.

Can I use baby potatoes?

Yes—no need to peel them. Cut in half or leave whole depending on size.

Can I use canned peas?

Yes, but add them at the very end and heat through briefly to avoid mushiness.

How do I thicken the stew without flour?

Use a cornstarch slurry or let the stew simmer on Sauté mode to reduce naturally.

Conclusion

Instant Pot Beef Stew is your answer to a hearty, stick-to-your-ribs meal made quickly and easily. With tender beef, rich broth, and wholesome vegetables, it’s classic comfort food without the long wait. Perfect for weeknights or when you’re craving something cozy—this stew is a must-make for every home cook.

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