Instant Pot Beef Stew Recipe
There’s something so comforting about a warm, hearty bowl of beef stew on a chilly day. It’s one of those meals that wraps you up like a cozy blanket, filling your kitchen with rich, savory aromas and bringing everyone to the table with anticipation. This Instant Pot beef stew has quickly become one of my go-to recipes for a satisfying, no-fuss dinner. With a depth of flavor from the red wine and a hint of tangy sweetness from the chili sauce, this isn’t just your average stew—it’s a flavor-packed, soul-warming dish that comes together surprisingly quickly, thanks to the magic of pressure cooking.
If you’ve ever felt intimidated by making beef stew, let me assure you: the Instant Pot does most of the heavy lifting here. And as someone who’s tried a few different variations, this particular recipe has just the right balance of savory, rich, and hearty ingredients that cook together beautifully. So let’s dive into what makes this Instant Pot beef stew special—and how you can make it your own!
A personal connection to beef stew
Growing up, beef stew was always a Sunday night staple in our house, something my mom would slow-cook all afternoon until the meat was fall-apart tender and the flavors melded together. I can still remember the smell wafting through the house, a mix of savory broth, earthy potatoes, and that hint of garlic and herbs. But as much as I loved it, I rarely had the time (or patience) to recreate her hours-long method as an adult.
Enter the Instant Pot. The first time I tried making beef stew in it, I was blown away. In under an hour, I had a stew that tasted like it had been simmering all day. The meat was tender, the veggies perfectly cooked, and the flavors rich and deep. It brought me right back to those Sunday evenings, but in a fraction of the time. Now, it’s one of my favorite recipes to pull out on a weeknight when I’m craving something cozy and nostalgic.
The origins of beef stew
Beef stew is a classic dish that has roots across many different cuisines and cultures. Whether it’s the French boeuf bourguignon, the Irish stew, or even a hearty Hungarian goulash, every culture seems to have its own version of slowly braised meat with vegetables. Stewing meat was historically a way to make tougher cuts of meat tender and delicious while using inexpensive ingredients. The concept of pressure cooking, however, is much more modern, with the Instant Pot now bringing old-fashioned, slow-cooked flavors into the fast-paced, modern kitchen. This recipe combines some traditional flavors with the ease of a pressure cooker, making it perfect for today’s home cooks.
Let’s talk ingredients: flavor boosters and substitutions
- Stew meat or chuck roast: The star of the show here is the beef, and using stew meat or chuck roast works best. These cuts become beautifully tender when pressure-cooked. If you’re out of stew meat, you could also use short ribs or even brisket for a slightly different texture.
- Potatoes: Russet potatoes add that wonderful starchiness, giving the stew some body. If you prefer a creamier texture, Yukon Gold potatoes work nicely too.
- Red wine: The wine adds a rich depth of flavor that you’d miss otherwise. Any dry red will do, but I love using a cabernet sauvignon. You can skip the wine if you don’t have any on hand, substituting it with a bit more beef broth, though the flavor won’t be as complex.
- Chili sauce: This might be the “secret ingredient” here. The chili sauce (something like Heinz) adds a subtle sweetness and a tangy kick that makes the stew taste like it’s been slow-cooked for hours. You can substitute ketchup if needed, but add a dash of vinegar to balance the flavors.
- Italian seasoning: A blend of herbs like basil, oregano, and thyme really rounds out the dish. If you don’t have Italian seasoning, you can add a mix of dried rosemary, thyme, and bay leaf.
- Fresh parsley or cilantro: Garnishing with fresh herbs at the end adds a pop of color and freshness. I prefer parsley, but cilantro gives it an interesting twist if you want to try something different.
Essential kitchen tools for perfect beef stew
To make this beef stew, an Instant Pot (or any pressure cooker) is essential. If you’re new to pressure cooking, don’t worry—it’s simpler than it sounds. The “Sauté” function on the Instant Pot is key here, allowing you to brown the meat and sauté the onions and garlic for added flavor before pressure-cooking everything together.
I’d also recommend a sturdy wooden spoon or spatula for deglazing the pot after adding the wine. Those browned bits at the bottom pack a ton of flavor, and scraping them up helps prevent the Instant Pot’s dreaded “Burn” warning. Finally, a small whisk is useful when mixing cornstarch and water for the slurry, which helps thicken the stew at the end.
Step-by-step: how to make Instant Pot beef stew
- Prep the ingredients: Start by cutting the beef into 1-inch cubes (or buy pre-cut stew meat if you’re short on time). Chop your potatoes, carrots, celery, and onion. This part can actually be done the day before, making your dinner prep super quick.
- Sauté the beef: Press the Sauté button on the Instant Pot, and wait until it says “Hot.” Add a tablespoon of oil, then toss in the beef. Let it brown for a few minutes without moving it around too much—this gives it a nice crust. Then, stir and brown all sides. (Quick tip: Browning adds loads of flavor, so don’t skip this step!)
- Add aromatics: Toss in the chopped onions and garlic, stirring them with the beef. Cook until the onions are translucent. You might need a touch more oil here.
- Deglaze with wine: Pour in the red wine, and use your spoon to scrape up all those browned bits. This step prevents any burning during pressure cooking and brings a richness to the stew.
- Add vegetables and seasonings: Add the potatoes, carrots, and celery to the pot. Then pour in the beef broth, Worcestershire sauce, and chili sauce, followed by salt, pepper, and Italian seasoning. Give everything a good stir.
- Pressure cook: Secure the lid on the Instant Pot, set to high pressure, and cook for 35 minutes. Once the cooking time is up, let the pressure release naturally for about 15-20 minutes. This helps keep the meat tender.
- Thicken the stew: If you like your stew with a thicker gravy, mix 2 tablespoons of cornstarch with 1/4 cup of water to make a slurry. Stir it into the hot stew until it reaches your desired thickness.
- Finish and serve: Ladle the stew into bowls and garnish with freshly chopped parsley or cilantro.
Variations to try
- Gluten-free: This recipe is naturally gluten-free, just make sure the chili sauce you use doesn’t contain any gluten.
- Vegan option: Substitute the beef with mushrooms and add extra root vegetables like parsnips. Use vegetable broth and omit Worcestershire, or use a vegan version.
- Low-carb: Swap potatoes for turnips or cauliflower chunks, which hold up well in the stew without adding carbs.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicier version.
- Seasonal twist: In the fall, try adding cubed butternut squash or sweet potatoes. Their natural sweetness works beautifully with the wine and chili sauce.
Serving suggestions
Serve your Instant Pot beef stew in wide, shallow bowls to showcase the vibrant colors of the vegetables. Add a sprinkle of fresh parsley or cilantro for a pop of green, and maybe a twist of cracked black pepper on top. This stew pairs wonderfully with crusty bread or buttery mashed potatoes on the side. If you’re feeling extra indulgent, serve it with a slice of garlic bread to sop up that delicious gravy!
Perfect drink pairings
For drink pairings, I love a good red wine with beef stew—something like a merlot or cabernet complements the flavors. If you prefer beer, a dark stout or porter works well too, bringing out the richness of the beef. And for a non-alcoholic option, try a spiced apple cider; its sweetness is a lovely contrast to the savory stew.
Storage and reheating tips
Leftovers can be stored in an airtight container in the fridge for up to 4 days. This stew also freezes well, so make a double batch if you want easy meals for later. Just portion it into freezer-safe containers and freeze for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm it gently on the stove or in the microwave, adding a splash of beef broth if it’s thickened too much.
Scaling up or down
This recipe makes about 6 servings, but it’s easy to adjust for a crowd. To double it, make sure your Instant Pot is large enough—an 8-quart pot should do the trick. For a smaller batch, simply halve the ingredients but keep the cooking times the same.
Common questions
1. Can I skip the wine?
Yes, you can use extra beef broth, though the wine adds a nice depth.
2. Can I use sweet potatoes?
Absolutely! They’ll add a hint of sweetness that works well with the other flavors.
3. How do I avoid the “Burn” message?
Make sure to deglaze the pot after browning the meat by scraping up any bits from the bottom with the wine.
4. Can I make this on the stovetop?
Yes, but it’ll need to simmer for 1.5 to 2 hours for the meat to become tender.
5. How do I thicken it without cornstarch?
Try mashing a few potato pieces into the stew, or use flour instead.
Give this Instant Pot beef stew a try, and I promise you’ll have a new go-to for cozy dinners. Enjoy experimenting with different variations and find the version that’s perfect for you!
PrintInstant Pot Beef Stew Recipe
Rich and hearty Instant Pot beef stew with tender meat, potatoes, and veggies. Perfect for chilly nights!
- Total Time: 1 hours
- Yield: 6 1x
Ingredients
- 2 pounds stew meat or chuck roast , cut into 1-inch pieces
- 1 Tablespoon oil
- 2 medium russet potatoes , cut into 1-inch pieces
- 1/2 large onion , chopped
- 2 teaspoons minced garlic
- 2 stalks celery , chopped
- 2 cups carrots , chopped
- 1 cups red wine
- 2 Tablespoons Worcestershire
- 1/4 cup Chili Sauce (A Tomato-Based Chili Sauce like Heinz)
- 2–1/2 cups beef broth (Recommend using low-sodium version)
- salt and pepper to taste
- 2 teaspoons Italian Seasoning
- 2 Tablespoons cornstarch
- 1/4 cup water
- 2 Tablespoons fresh parsley or cilantro , chopped
Instructions
- Prep the ingredients: Start by cutting the beef into 1-inch cubes (or buy pre-cut stew meat if you’re short on time). Chop your potatoes, carrots, celery, and onion. This part can actually be done the day before, making your dinner prep super quick.
- Sauté the beef: Press the Sauté button on the Instant Pot, and wait until it says “Hot.” Add a tablespoon of oil, then toss in the beef. Let it brown for a few minutes without moving it around too much—this gives it a nice crust. Then, stir and brown all sides. (Quick tip: Browning adds loads of flavor, so don’t skip this step!)
- Add aromatics: Toss in the chopped onions and garlic, stirring them with the beef. Cook until the onions are translucent. You might need a touch more oil here.
- Deglaze with wine: Pour in the red wine, and use your spoon to scrape up all those browned bits. This step prevents any burning during pressure cooking and brings a richness to the stew.
- Add vegetables and seasonings: Add the potatoes, carrots, and celery to the pot. Then pour in the beef broth, Worcestershire sauce, and chili sauce, followed by salt, pepper, and Italian seasoning. Give everything a good stir.
- Pressure cook: Secure the lid on the Instant Pot, set to high pressure, and cook for 35 minutes. Once the cooking time is up, let the pressure release naturally for about 15-20 minutes. This helps keep the meat tender.
- Thicken the stew: If you like your stew with a thicker gravy, mix 2 tablespoons of cornstarch with 1/4 cup of water to make a slurry. Stir it into the hot stew until it reaches your desired thickness.
- Finish and serve: Ladle the stew into bowls and garnish with freshly chopped parsley or cilantro
Notes
Serving suggestions
Serve your Instant Pot beef stew in wide, shallow bowls to showcase the vibrant colors of the vegetables. Add a sprinkle of fresh parsley or cilantro for a pop of green, and maybe a twist of cracked black pepper on top. This stew pairs wonderfully with crusty bread or buttery mashed potatoes on the side. If you’re feeling extra indulgent, serve it with a slice of garlic bread to sop up that delicious gravy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner