Easy & Delicious Instant Pot Beef Stew: Classic Flavor in a Fraction of the Time
When you picture a hearty, soul-warming beef stew, your mind probably conjures images of a heavy pot slow-simmering for hours on the stovetop or in the oven, filling your home with an irresistible aroma. While that traditional method is certainly beloved, modern life often demands a quicker solution without compromising on flavor. This Instant Pot beef stew recipe delivers just that: all the amazing homestyle, slow-cooked taste you crave, but in a mere fraction of the time. Get ready for an unbelievably easy and satisfying meal!
Most of my recipes arrive without a grand “story”—they’re simply dishes I genuinely enjoy eating. However, this particular beef stew recipe holds a special place, born out of a moment of unexpected culinary challenge. My husband was hosting a “guys weekend” and, a week prior, I’d casually offered to make them beef stew. Fast forward to two hours before their arrival, and he sheepishly reminded me, “You’re still making us beef stew, right?” Panic! I knew a traditional stew would take hours, a luxury I didn’t have. That’s when I turned to my trusty Instant Pot and figured out a way to create that deeply flavorful, comforting stew in record time. And let me tell you, it was a huge hit!
Why Your Instant Pot is a Game Changer for Beef Stew
The Instant Pot isn’t just a kitchen gadget; it’s a time-saving miracle, especially for dishes that traditionally require extensive cooking. For beef stew, this means transforming tough cuts of beef into fork-tender perfection in under an hour. The high-pressure environment not only speeds up the cooking process but also infuses the flavors much more deeply and efficiently than conventional methods. You get all the rich, complex flavors of a slow-cooked stew without the hours of waiting, making it perfect for busy weeknights or unexpected guests.
Beyond speed, the Instant Pot offers the convenience of one-pot cooking. Browning the meat, deglazing the pot, and pressure cooking all happen in the same vessel, drastically reducing cleanup. This makes a traditionally laborious meal surprisingly simple and accessible, even for beginner cooks. If you’ve been hesitant to try your Instant Pot, this beef stew is an excellent, rewarding introduction.
Perfect Pairings for Your Hearty Stew
While this beef stew is incredibly satisfying on its own, a few well-chosen sides can elevate the meal. My absolute favorite accompaniment is a slice of Honey Beer Bread. Its rustic charm and slight sweetness perfectly complement the savory richness of the stew. The crusty exterior is also ideal for soaking up every last drop of that delicious gravy.
However, the options don’t stop there! Consider serving your Instant Pot Beef Stew with:
- Crusty French Bread or Sourdough: Essential for mopping up the flavorful broth.
- Creamy Mashed Potatoes: A classic pairing that adds another layer of comfort and texture.
- A Simple Green Salad: A light, fresh salad can provide a lovely contrast to the richness of the stew.
- Cornbread: A sweet and savory choice that works wonderfully.
- Fluffy White Rice or Egg Noodles: For an extra filling meal, these options soak up the stew’s liquid beautifully.
This is a super easy Instant Pot recipe! Perfect if you’re just starting out and feeling overwhelmed by your new pressure cooker. It walks you through essential Instant Pot functions like sautéing and pressure cooking with fantastic results.
More Great and Easy Instant Pot Recipes We Love:
- Big Batch Shredded Chicken in the Instant Pot
- Instant Pot BBQ Swiss Steak
- The Easiest Instant Pot Beef and Noodles
- Instant Pot Cabbage Roll Soup
- Instant Pot Ranch Potatoes
- Instant Pot Asparagus Risotto
Key Ingredients for a Flavorful Stew
Crafting a truly delicious beef stew starts with understanding your ingredients and how they contribute to the final dish. This recipe uses a classic combination that guarantees deep, savory flavors and tender textures.
The Beef: Choosing and Preparing
- Cubed Stew Beef: Often labeled as “stew meat,” this typically comes from tougher cuts like chuck roast or round, which become incredibly tender and flavorful under pressure. Look for pieces with good marbling.
- Searing is Key: While optional if you’re truly pressed for time (see our note below), searing the beef creates a rich, caramelized crust through the Maillard reaction. This adds a crucial layer of deep, savory flavor that truly enhances the stew.
The Vegetables: Essential for Texture and Nutrition
- Potatoes: Russet or Yukon Gold potatoes are great choices. Cutting them into larger, uniform chunks helps them hold their shape during pressure cooking. You can even leave the skin on for extra nutrients and a rustic feel!
- Carrots: Sliced carrots add sweetness and color. Again, cut them into substantial pieces to prevent them from becoming too soft.
- Pearl Onions: These small, sweet onions provide a delightful burst of flavor and a slightly different texture than larger chopped onions. Using frozen pearl onions is a fantastic shortcut!
The Liquids and Flavor Boosters
- Dry Red Wine: This is a secret weapon for depth of flavor. A dry red like Cabernet Sauvignon or Merlot adds a wonderful complexity and richness that stock alone can’t achieve. Don’t worry, the alcohol cooks off, leaving only the exquisite taste.
- Beef Consommé: Different from regular beef broth, consommé is a clarified, highly concentrated beef stock. It brings an intense beefy flavor that is vital for this stew’s robustness.
- Tomato Soup: A can of condensed tomato soup might seem unconventional, but it adds a subtle tang, umami, and helps to thicken the stew, contributing to that rich, comforting mouthfeel.
- Worcestershire Sauce & Garlic: These are classic flavor enhancers for beef, adding savory notes and a pungent kick that rounds out the overall taste profile.
The Thickener: Achieving the Perfect Consistency
- Cornstarch Slurry: A simple mixture of cornstarch and cold water is added at the end of cooking to thicken the stew to your desired consistency. It’s quick, effective, and leaves the stew with a glossy finish.
Step-by-Step How to Make It:
Step 1: Sauté the Beef for Richness. Turn your Instant Pot to the “Saute” function and add the olive oil. Once hot, brown the cubed stew beef in small batches for the best results. Overcrowding the pot will steam the meat instead of searing it, so take your time and brown it well on all sides to develop that crucial deep flavor. If you’re truly short on time, you can skip this step, but know that searing adds a lot to the finished stew’s depth.
Step 2: Season and Deglaze. Once the beef is nicely browned, season it generously with salt, pepper, Worcestershire sauce, and minced garlic. Stir well to ensure the flavors coat the meat. Next, pour in the red wine and immediately begin to deglaze the Instant Pot. Use a wooden spoon or silicone spatula to scrape up all the flavorful browned bits from the bottom of the pot. This step is crucial for preventing a “Burn” notice and adds immense depth to your stew. Press the “Cancel/Keep Warm” button to turn off the sauté function.
Step 3: Add Remaining Ingredients and Pressure Cook. Now, add all the remaining stew ingredients to the Instant Pot, except for the cornstarch and cold water (which you’ll use for the slurry later). Stir everything gently to combine, ensuring the liquid covers most of the ingredients. Secure the lid on your Instant Pot, making sure the vent is set to the “Sealing” position. Cook on “Manual” (or “Pressure Cook” on newer models) for 35 minutes. This relatively short cooking time under pressure is enough to make the beef incredibly tender and the vegetables perfectly soft, mimicking hours of slow simmering.
Step 4: Natural Release and Quick Release. Once the cooking cycle is complete, do not open the pot immediately. Allow the Instant Pot to naturally release pressure for 10 minutes. This “Natural Pressure Release” (NPR) helps to further tenderize the meat and prevents meat from seizing up. After 10 minutes, carefully switch the vent seal to “Venting” for a quick release of any remaining steam. You may want to place a dish towel over the vent to catch any splatters.
Step 5: Thicken and Serve. With the pressure fully released and the lid safely removed, it’s time to thicken your beautiful stew. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this mixture into the hot beef stew, stirring constantly until the stew reaches your desired thick and rich consistency. Serve hot and enjoy your incredibly flavorful and surprisingly quick homestyle beef stew!
Pro Tips for the Best Instant Pot Beef Stew
- Don’t Overcrowd the Pot During Searing: This is one of the most common mistakes. Searing in small batches ensures a beautiful brown crust, which equals more flavor. If you put too much meat in at once, it will steam instead of sear.
- Deglaze Thoroughly: The browned bits at the bottom of the pot are packed with flavor. Scraping them up with the wine not only prevents a “Burn” notice but also adds immense depth to your stew.
- Cut Vegetables Uniformly: While you want larger chunks to prevent mushiness, try to cut your potatoes and carrots into similar-sized pieces so they cook evenly.
- Adjust Seasoning at the End: Taste your stew after it’s cooked and thickened. You might find it needs a little more salt, pepper, or a dash of Worcestershire to perfectly balance the flavors.
- Consider Different Veggies: Feel free to experiment with other sturdy vegetables like celery, parsnips, or even mushrooms, adding them with the other vegetables before pressure cooking.
Frequently Asked Questions About Instant Pot Beef Stew
Absolutely, you can skip searing if you’re truly short on time, or if your Instant Pot doesn’t have a sauté function. However, searing the meat before pressure cooking adds a significant amount of rich, caramelized flavor to the finished stew. It creates what’s known as the Maillard reaction, which is essential for deep savory notes. So, while it’s possible to skip, I highly recommend this step for the best possible taste.
Yes, this recipe can easily be doubled to feed a larger crowd or for meal prepping. Just make sure you do not exceed the max fill line on your Instant Pot. Pressure cookers need some empty space for steam to circulate properly. You might also need to brown the beef in more batches to avoid overcrowding the pot.
To prevent your vegetables from becoming too soft or falling apart, ensure they are cut into larger, more uniform chunks. Smaller pieces tend to break down more quickly under pressure. Another helpful tip is leaving the skin on your potatoes (if desired), as the skin can help them hold their form better during the cooking process. Alternatively, you can add quick-cooking vegetables like peas or green beans after the pressure cooking cycle, just before thickening.
Yes, beef stew freezes exceptionally well, making it a fantastic meal prep option! Allow the stew to cool completely, then transfer it to airtight freezer-safe containers or heavy-duty freezer bags. It can be kept in the freezer for up to 3 months. To reheat, thaw it completely in the refrigerator overnight, then gently reheat on low heat on the stovetop or in the microwave, stirring occasionally until warmed through. You may need to add a splash of broth or water if it’s too thick.
If you don’t have dry red wine on hand, you can substitute it with low sodium beef broth, beef stock, or even vegetable broth. However, be aware that while these alternatives will work, they will change the depth and complexity of the stew’s flavor profile. Wine adds a unique acidity and richness that truly enhances the overall taste, so if possible, I recommend sticking to the wine for the most authentic flavor.
Chuck roast is generally considered the best cut for beef stew. It has a good amount of marbling and connective tissue, which breaks down during pressure cooking, resulting in incredibly tender, flavorful meat. Other good options include beef round or brisket, but chuck roast offers the best balance of flavor and texture for this recipe.
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Instant Pot Beef Stew
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Ingredients
- 1 1/2 pounds cubed stew beef
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons Worcestershire sauce
- 2 cloves garlic (minced)
- 1 cup dry red wine
- 1/2 14 ounce bag frozen pearl onions
- 1 pound carrots (sliced)
- 4 potatoes (peeled and diced)
- 1 10.5 ounce can beef consomme
- 1 10.75 ounce can tomato soup
- 1/2 cup water
For the slurry
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
Instructions
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Add the olive oil to the bottom of the Instant Pot and turn to the Saute function. Add the cubed beef in small batches and brown the beef on all sides.*
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Add the salt, pepper, Worcestershire sauce and garlic to the Instant Pot and stir to coat and season the meat.
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Next add the red wine* and deglaze the Instant Pot by scraping the browned bits of meat off the bottom of the pan. Press the cancel/keep warm button.
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Add the remaining stew ingredients except for the slurry and stir to combine. Place the lid on the Instant Pot, making sure the vent is set to sealing.
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Cook on Manual pressure for 35 minutes, then let it natural release steam for 10 minutes before opening the valve to do a quick release of any remaining steam. You may want to place a washrag over the top of the vent when releasing to prevent any extra liquids coming out with the steam.
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Make the slurry by combining the water and cornstarch and gently stir it into the hot beef stew until it has thickened.
Notes
2. If you don’t have red wine, try substituting low sodium beef stock.
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This Instant Pot Beef Stew is more than just a quick meal; it’s a testament to how modern cooking techniques can bring classic comfort to your table without sacrificing quality or taste. Whether you’re a seasoned Instant Pot pro or just starting your pressure-cooking journey, this recipe promises a deeply satisfying, incredibly tender, and richly flavored stew that tastes like it simmered all day. Enjoy the warmth and convenience!
