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A white bowl filled with a hearty beef stew with chunks of beef, potatoes, carrots, and peas, garnished with fresh parsley.

Hearty Instant Pot Beef Stew

This incredibly flavorful and tender beef stew comes together quickly in your Instant Pot, making it perfect for a comforting weeknight meal. Packed with hearty vegetables and melt-in-your-mouth beef, it's a family favorite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Beef & Searing:
  • 2 lbs Beef Chuck Roast cut into 1.5-inch cubes
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
Aromatics & Vegetables:
  • 1 medium Yellow Onion diced
  • 2 ribs Celery diced
  • 3 cloves Garlic minced
  • 1 lb Carrots peeled and cut into 1-inch pieces
  • 1.5 lbs Yukon Gold Potatoes peeled and cut into 1.5-inch cubes
Liquids & Flavorings:
  • 2 tbsp Tomato Paste
  • 1 tbsp Worcestershire Sauce
  • 1.5 cups Beef Broth low sodium
  • 1/2 cup Red Wine optional, dry red wine like Cabernet Sauvignon
  • 1 tsp Dried Thyme
  • 1 medium Bay Leaf
For Thickening (optional):
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Equipment

  • Instant Pot (6-quart or 8-quart)
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons
  • Whisk

Method
 

Prepare the Beef
  1. Pat the beef cubes dry with paper towels. Season generously with 1/2 tsp salt and 1/4 tsp black pepper.
Sear the Beef
  1. Set your Instant Pot to "Sauté" mode (Normal or More). Add 1 tbsp olive oil. Once hot, sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove seared beef and set aside.
Sauté Aromatics
  1. Add diced onion and celery to the Instant Pot. Sauté for 3-5 minutes until softened, scraping up any browned bits from the bottom of the pot. Add minced garlic and sauté for another minute until fragrant.
Deglaze
  1. Pour in the red wine (if using) or a splash of beef broth. Use a wooden spoon to thoroughly scrape up all the browned bits from the bottom of the pot. This is crucial to prevent a "Burn" error. Stir in the tomato paste and Worcestershire sauce.
Combine Ingredients
  1. Return the seared beef to the Instant Pot. Add beef broth, carrots, potatoes, dried thyme, and bay leaf. Do not stir extensively after adding the liquid, as potatoes can sit on top of the liquid. Ensure liquid level is below the "MAX" line.
Pressure Cook
  1. Secure the lid and make sure the vent is sealed. Select "Manual" or "Pressure Cook" on High pressure for 35 minutes.
Natural Release
  1. Once cooking is complete, allow for a Natural Pressure Release (NPR) for 10-15 minutes. This helps tenderize the beef further. After 10-15 minutes, carefully quick release any remaining pressure.
Thicken (Optional)
  1. Remove the bay leaf. If you prefer a thicker stew, create a cornstarch slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water in a small bowl. Set the Instant Pot to "Sauté" mode (Normal). Slowly whisk the slurry into the stew. Simmer for 2-3 minutes, stirring constantly, until the stew thickens to your desired consistency.
Serve
  1. Ladle the hearty beef stew into bowls. Serve hot with crusty bread or a side salad.

Notes

For an even richer flavor, you can marinate the beef in red wine for an hour before searing.
Feel free to add other vegetables like frozen peas or green beans during the last 5 minutes of the sauté thickening step, or after pressure cooking for fresh vegetables that cook quickly.
Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. This stew also freezes beautifully for up to 3 months.
Always ensure all browned bits are scraped from the bottom of the pot after searing to avoid a "burn" notice.