The Coziest Instant Pot Beef Stew Recipe for Chilly Evenings

Hearty and comforting, this instant pot beef stew delivers pure culinary magic in mere minutes.

Tender chunks of meat melt against a rich, savory backdrop of robust vegetables.

Pressure cooking transforms tough cuts into succulent bites that practically dissolve on your tongue.

Cold winter evenings call for something warm and deeply satisfying like this classic dish.

Minimal ingredients and straightforward techniques make this recipe accessible for home cooks of all skill levels.

A single pot captures layers of complex flavors that simmer and develop rapidly.

Grab your instant pot and let’s create a meal that feels like a warm embrace from the kitchen.

Why Instant Pot Beef Stew Is a Quick Classic

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Ingredients for Instant Pot Beef Stew

• Beef Chuck Roast: A tender, flavorful cut that becomes wonderfully soft when slow-cooked and perfect for hearty stews.

• Olive Oil: Helps brown the meat and adds a rich, smooth flavor to the dish.
• Onion, Garlic: Provide a deep, savory foundation and aromatic base for the stew.
• Tomato Paste: Adds depth and richness with a concentrated tomato flavor.
• Worcestershire Sauce: Contributes a tangy, umami element that enhances the meat's flavor.

• Thyme: A classic herb that brings an earthy, slightly minty note to the stew.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall taste.

• Beef Broth: Creates a flavorful cooking liquid that helps tenderize the meat.
• Carrots, Potatoes: Classic stew vegetables that add heartiness and nutrition.
• Frozen Peas: Optional vegetable that provides a pop of color and sweetness.

How to Make Instant Pot Beef Stew

Step 1: Brown the Beef

Set Instant Pot to sauté. Heat olive oil and brown beef in batches. Remove beef, leaving browned bits in the pot.

Step 2: Sauté Aromatics

Add diced onions and minced garlic to the pot. Cook until translucent, scraping up browned bits.

Step 3: Build Flavor

Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Let flavors meld.

Step 4: Add Broth and Vegetables

Pour in beef broth. Add chopped carrots and cubed potatoes. Stir to combine.

Step 5: Pressure Cook

Seal lid and cook on high pressure for 35 minutes until beef is tender.

Step 6: Finish and Serve

Quick-release pressure. Optionally, stir in peas. Serve hot.

Pro Tips for Instant Pot Beef Stew

• Select chuck roast or stew meat with good marbling for extra tender, rich flavor.
• Avoid overcrowding the pot when browning beef to ensure proper caramelization and deep brown crust.
• Pat beef dry with paper towels before searing to help achieve better browning and prevent steaming.
• Swap potatoes with sweet potatoes or parsnips for a different nutritional profile and unique taste.
• Gluten-free option: Use cornstarch instead of flour to thicken the stew and ensure celiac-friendly meal.

Flavor Variations for Instant Pot Beef Stew

• Rustic Mediterranean Beef Stew: Replace thyme with rosemary, add diced bell peppers, and stir in kalamata olives after cooking for a Greek-inspired version.
• Spicy Southwest Beef Stew: Incorporate diced green chiles, cumin, chili powder, and top with fresh cilantro for a zesty southwestern kick.
• Winter Root Vegetable Stew: Swap potatoes with parsnips and turnips, add a splash of red wine for deeper flavor complexity.
• Hearty Hunter's Beef Stew: Mix in wild mushrooms like porcini, add a splash of brandy, and garnish with fresh thyme leaves for a rich, earthy profile.

Serving Suggestions for Instant Pot Beef Stew

• Rustic Farmhouse Dinner Centerpiece: Ladle this hearty beef stew into large, rustic ceramic bowls. Garnish with fresh chopped parsley and serve alongside crusty sourdough bread for soaking up the rich, flavorful broth.
• Cozy Winter Comfort Meal: Pair the stew with creamy mashed potatoes or buttery egg noodles. Add a side of roasted green beans for a complete, warming dinner that hugs your soul on cold nights.
• Elegant Dinner Party Presentation: Plate the stew in individual cast-iron skillets for a sophisticated touch. Sprinkle with crispy bacon bits and serve with a bold red wine to elevate the dining experience.

Storage Tips for Instant Pot Beef Stew

• Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled stew to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Thaw overnight in the refrigerator if frozen. Warm gently in a pot on the stovetop, adding a splash of beef broth to restore moisture. Stir occasionally to prevent sticking and ensure even heating.
• Divide stew into individual serving sizes before storing. This makes reheating easier and helps maintain the stew's quality when you're ready to enjoy a quick meal.

FAQs

• What cuts of beef work best for this stew?

Chuck roast or stew meat are ideal because they’re tough, flavorful cuts that become tender when slow-cooked in the Instant Pot, breaking down the connective tissues for a melt-in-your-mouth texture.

• How can I thicken the stew if it's too watery?

Mix 2 tablespoons of cornstarch with cold water, then stir into the hot stew after cooking. This creates a quick slurry that will help thicken the liquid without creating lumps.

• Can I make this recipe without an Instant Pot?

Yes, you can adapt this to a Dutch oven or slow cooker. For Dutch oven, cook at 325°F for 2-3 hours.

Instant Pot Beef Stew recipe

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4.9 from 34 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Hearty beef stew from an instant pot delivers rich comfort on cold nights. Tender meat and robust vegetables create a satisfying meal that warms you to the core.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) beef stew meat
• 4 cups (960 ml) beef broth
• 4 carrots, chopped
• 4 potatoes, diced
• 1 onion, chopped
• 2 tablespoons (30 ml) olive oil
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) tomato paste
• 1 teaspoon (5 ml) Worcestershire sauce
• 1 teaspoon (5 ml) thyme
• 1 cup (150 g) peas (optional)
• Salt to taste
• Pepper to taste

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Instructions

1. Heat Instant Pot on sauté mode and drizzle olive oil, methodically brown beef chunks in multiple batches to develop rich caramelization.
2. Transfer browned meat to side, sauté diced onions and minced garlic until translucent and fragrant.
3. Incorporate tomato paste, Worcestershire sauce, fresh thyme, kosher salt, and cracked black pepper, stirring to create a robust flavor base.
4. Deglaze pot with beef broth, scraping bottom to release flavorful browned bits, then add chunky carrots and quartered potatoes.
5. Arrange browned beef back into liquid, ensuring vegetables and meat are evenly distributed.
6. Secure lid, program Instant Pot to high pressure for 35 minutes at maximum temperature setting.
7. Once cooking completes, immediately release pressure valve to prevent overcooking.
8. Optional: Gently fold in vibrant green peas for additional color and texture.
9. Allow stew to rest momentarily, then ladle into warm serving bowls.
10. Garnish with fresh chopped parsley and serve piping hot alongside crusty bread.

Notes

• For extra flavor, use chuck roast or stew meat with good marbling to ensure tender, melt-in-your-mouth beef pieces during pressure cooking.
• Consider browning meat at high heat to develop deep, rich caramelization that enhances overall stew complexity and depth of taste.
• When using frozen peas, add them after pressure cooking to maintain bright color and prevent overcooking, preserving their fresh texture and vibrant appearance.
• Customize this recipe for gluten-free diets by checking Worcestershire sauce ingredients and using certified gluten-free broth to accommodate dietary restrictions without compromising flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 295 kcal
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 26 g
• Cholesterol: 75 mg