This cozy Instant Pot Beef Stew is packed with tender beef, hearty veggies, and a tasty broth. It’s the perfect comfort food for chilly days or when you need a hug in a bowl!
Plus, it cooks super fast in the Instant Pot, so you can enjoy a warm meal in no time. I love adding a sprinkle of fresh herbs at the end—it just makes everything pop! 🍲
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it’s flavorful and becomes tender with cooking. If you’re looking for alternatives, beef stew meat or brisket works well too, just ensure it’s cut into similar sizes.
Broth & Wine: Beef broth creates depth. If you prefer a lighter version, use chicken broth. Want to skip the wine? Just add an extra cup of broth or a splash of balsamic vinegar for acidity.
Vegetables: While baby potatoes and carrots are classics, feel free to switch them for parsnips or turnips. You can also toss in some green beans or mushrooms based on what you have!
Herbs: Dried herbs are convenient, but fresh herbs bring brighter flavors. If you have a garden or access to fresh thyme and rosemary, I highly recommend using them for this recipe!
How Do I Get Beef Perfectly Browned?
Browning the beef improves the stew’s flavor, so don’t rush this step. Heat your Instant Pot using the “Sauté” mode and add a little oil. Here’s how:
- Don’t overcrowd the pan; sear the beef in batches if needed. This ensures even browning.
- When the beef is a deep brown color, it creates a nice crust that adds flavor to your stew.
- Don’t forget to deglaze the pot with wine or broth after browning. It lifts all the tasty bits stuck to the bottom!
Instant Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1-1.5 inch cubes
- 2 tbsp vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or substitute with additional broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
- 2 bay leaves
- 1 lb (450 g) baby potatoes, whole or halved if large
- 3 large carrots, peeled and cut into chunks
- 1 cup frozen peas
- Salt and black pepper, to taste
For Thickening (Optional):
- 2 tbsp cornstarch mixed with 2 tbsp cold water
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This hearty dish takes about 15 minutes for preparation and 45 minutes for cooking (including pressure release). So, you can have a delicious beef stew ready in around 1 hour! Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Searing the Beef:
Start by setting your Instant Pot to “Sauté” mode and adding the oil. Once it’s nice and hot, sear the beef cubes in batches until they’re beautifully browned on all sides. This step is crucial as it adds flavor to your stew. Remove the beef and set it aside once done.
2. Sautéing the Aromatics:
In the same pot, add the diced onion and sauté for about 3–4 minutes until they soften. After that, add in the minced garlic and cook for another 30 seconds until it’s fragrant. Stirring is important to prevent sticking!
3. Adding Flavor:
Next, stir in the tomato paste to coat the onions and garlic. If you’re using red wine, pour it in now and use a wooden spoon to scrape any tasty browned bits off the bottom of the pot—this adds amazing flavor!
4. Combining Everything:
Now, add the seared beef back to the pot along with the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and some salt and pepper. Give everything a good stir to combine!
5. Pressure Cooking:
Lock the lid on the Instant Pot and set it to “Pressure Cook” or “Manual” for 35 minutes. Once it’s done, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Adding Veggies:
Carefully open the lid and add the baby potatoes and carrot chunks. Once they’re in, lock the lid again and pressure cook on high for an additional 8–10 minutes, depending on your potato size.
7. Final Touches:
After the second cook, perform a quick release again. Stir in the frozen peas, and if you like a thicker stew, mix the cornstarch with cold water and stir it in. Use the “Sauté” function again for a few minutes to thicken the stew.
8. Serving:
Taste and adjust the seasoning with salt and pepper as needed. Don’t forget to remove the bay leaves before serving! Ladle into bowls, garnish with fresh chopped parsley, and enjoy your cozy meal with some crusty bread if you’d like!
Enjoy your hearty and comforting Instant Pot Beef Stew!
Can I Use Different Cuts of Beef?
Absolutely! If you don’t have beef chuck, you can use brisket, sirloin, or even stew meat. Just remember, tougher cuts benefit from longer cooking times, so keep that in mind if you make substitutions!
Can I Make This Stew Without Wine?
Yes, you can! If you’d prefer not to use wine, simply add an extra cup of beef broth or a splash of balsamic vinegar to achieve the same rich flavor profile.
How Do I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3–4 days. The stew also freezes well for up to 3 months! Just reheat on the stovetop or in the microwave when you’re ready to enjoy it again!
Can I Add Other Vegetables?
Definitely! Feel free to get creative and add in vegetables like parsnips, mushrooms, or green beans. Just be mindful of cooking times if you choose to add vegetables that may cook differently!