If you’re craving a hearty, soul-warming meal that cooks up in a flash, this Instant Pot Beef Stew Recipe is about to become your weeknight hero. Packed with tender chunks of beef, vibrant vegetables, and a rich, savory broth, this stew strikes the perfect balance between rustic comfort and convenience. The magic of the Instant Pot transforms traditional slow-cooked flavors into a quick, fuss-free dinner that tastes like it simmered all day. Prepare to dive into spoonfuls of cozy deliciousness that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients might be simple staples, but each one plays a vital role in building depth, texture, and color in this Instant Pot Beef Stew Recipe. From the tender Yukon Gold potatoes to the earthy carrots and savory tomato paste, every component shines together in perfect harmony.
- 2 pounds beef stewing cubes (or chuck): Choose well-marbled meat for maximum tenderness and flavor after pressure cooking.
- 2 tablespoons olive oil (divided): Used for browning the beef and sautéing veggies to develop rich, caramelized notes.
- 1 medium onion (chopped): Adds a slightly sweet, aromatic foundation to the stew.
- 6 cloves garlic (minced): Provides a fragrant, savory punch without overpowering the dish.
- 3 cups beef broth: The hearty liquid base that brings everything together with deep, meaty flavor.
- 1 (6 ounce) can tomato paste: Intensifies the stew’s richness and gives a beautiful reddish hue to the broth.
- 1 tablespoon Worcestershire sauce: Adds a subtle tang and umami boost enhancing the meat and veggies.
- 1 teaspoon salt: Essential for seasoning and balancing all the flavors perfectly.
- Pepper (to taste): Freshly ground for a mild warmth that complements the savory stew.
- 3 large carrots (peeled & cut into bite-size pieces): Provide sweetness and a satisfying crunch after cooking.
- 3 sticks celery (chopped): Brings a fresh, slightly peppery element to the flavor profile.
- 1 pound Yukon Gold potatoes (peeled & diced): Creamy, buttery potatoes that soak up the stew’s tasty juices.
- 2 tablespoons cornstarch: Used at the end to thicken the broth into a luscious gravy-like consistency.
How to Make Instant Pot Beef Stew Recipe
Step 1: Brown the Beef
Begin by heating 1 tablespoon of olive oil in your Instant Pot on the “sauté” setting. Once hot, add half of the beef cubes in a single layer – no overcrowding! Brown the beef on all sides; this caramelization is essential because it builds those deep, savory notes that make this stew so irresistible. Use tongs for ease, and remove the browned beef to a plate. Repeat with the second batch, adding the remaining olive oil.
Step 2: Sauté the Aromatics
With the beef removed, toss in the chopped onion directly into the pot. Sauté for 3 to 4 minutes until the onion becomes translucent and tender. Then stir in the minced garlic, cooking it just until fragrant, about 30 seconds. These aromatics elevate the flavor base without any extra effort.
Step 3: Deglaze the Pot
Pour about one cup of beef broth into the pot and use a wooden spoon to scrape up all the browned bits stuck to the bottom. This deglazing step is crucial—it prevents that pesky Instant Pot burn warning and infuses the stew with those delicious seared flavors.
Step 4: Build the Broth
Add the remaining beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the pot. Stir everything together until the tomato paste dissolves completely and the broth turns a beautiful, rich reddish-brown color.
Step 5: Add Vegetables and Meat
Return the browned beef to the pot. Then add the carrots, celery, and diced Yukon Gold potatoes. These hearty veggies provide texture, sweetness, and body that make every spoonful satisfying.
Step 6: Pressure Cook
Seal the Instant Pot lid and set the valve to “sealing.” Cook on high pressure for 35 minutes. It will take about 10 to 15 minutes for the pot to come to pressure. This method quickly tenderizes the beef and melds the flavors beautifully.
Step 7: Release Pressure and Thicken
Once cooking finishes, allow the pressure to release naturally for 10 to 15 minutes before carefully performing a quick release for any remaining pressure. In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew and let it cook on sauté for a few minutes until thickened into a perfect gravy consistency.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
Brighten up each bowl with a sprinkle of freshly chopped parsley or thyme. These fresh herbs add a lovely pop of color and a subtle burst of herbal freshness that contrast the rich stew beautifully.
Side Dishes
This stew is hearty enough to be a complete meal on its own, but if you want to elevate it, serve alongside a crusty baguette or warm dinner rolls. The bread is perfect for mopping up the luscious sauce. A simple green salad with a lemon vinaigrette pairs well too, to cut through the richness.
Creative Ways to Present
For a cozy twist, ladle the stew over creamy mashed potatoes or buttered egg noodles. You can even serve it in hollowed-out bread bowls for a rustic, eye-catching presentation that’s fun for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Beef Stew can be stored in an airtight container in the refrigerator for up to 4 days. The flavors meld even more after resting, making it taste even better the next day.
Freezing
This stew freezes beautifully. For best results, cool it completely then transfer to freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Warm the stew gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if the stew has thickened too much. You can also reheat in the microwave in short bursts, stirring between each.
FAQs
Can I use a different cut of beef for this Instant Pot Beef Stew Recipe?
Yes! While chuck or stew meat works best due to their marbling and tenderness, you can also use brisket or short ribs. Just be prepared for slight differences in cooking times and texture.
Is it possible to make this stew without the Instant Pot?
Absolutely. This recipe can be adapted for stovetop or slow cooker methods, though the cooking time will increase significantly. Use a heavy pot or Dutch oven and simmer gently for a few hours until the meat is tender.
Can I add other vegetables to this stew?
Definitely! Feel free to add mushrooms, peas, green beans, or parsnips. Add quicker-cooking vegetables near the end of cooking or during the pressure release to avoid overcooking.
How thick should the stew gravy be?
The stew should have a thick, luscious gravy that coats the meat and vegetables but is not gloopy. You can adjust the thickness with the cornstarch slurry depending on your preference.
Why does the Instant Pot sometimes give a burn warning?
Burn warnings happen when food sticks to the bottom or the pot overheats. Deglazing with broth and scraping up browned bits after sautéing helps prevent this by ensuring nothing scorches during pressure cooking.
Final Thoughts
There is something so comforting and satisfying about a warm bowl of beef stew, and this Instant Pot Beef Stew Recipe brings all those cozy flavors to your table in a fraction of the time. Whether you’re cooking for family or friends, it’s the kind of dish that invites everyone to slow down and savor each bite. Give it a try, and I promise it will become one of your go-to recipes for easy, flavorful dinners you can feel proud of.
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Instant Pot Beef Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Stew
- Method: Instant Pot
- Cuisine: American
Description
A hearty and comforting Instant Pot beef stew featuring tender beef cubes, fresh vegetables, and a rich tomato-based broth. This recipe combines seared beef with aromatic onions, garlic, and a mix of hearty root vegetables, all pressure cooked to perfection for a quick and flavorful meal.
Ingredients
Beef and Oil
- 2 pounds beef stewing cubes (or chuck)
- 2 tablespoons olive oil (divided)
Vegetables
- 1 medium onion (chopped)
- 6 cloves garlic (minced)
- 3 large carrots (peeled & cut into fairly large bite-size pieces)
- 3 sticks celery (chopped)
- 1 pound Yukon Gold potatoes (peeled & diced into fairly large bite-size pieces)
Liquids and Seasonings
- 3 cups beef broth
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- Pepper (to taste)
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for slurry)
Instructions
- Sear the Beef: Add 1 tablespoon of olive oil to the Instant Pot and press the ‘sauté’ button. Once hot, add half the beef cubes and brown them on all sides using tongs, working in batches to avoid overcrowding. Remove browned beef and set aside.
- Brown Remaining Beef: Add the second tablespoon of olive oil to the Instant Pot and sear the remaining beef cubes until browned. Remove and set aside.
- Sauté Onions: Add the chopped onion to the Instant Pot and sauté for 3-4 minutes until softened, adding a splash of oil if needed.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Deglaze the Pot: Pour in about 1 cup of beef broth and scrape the bottom of the pot with a wooden spoon to lift any brown bits, preventing the burn notice.
- Add Remaining Liquids and Seasonings: Stir in the remaining beef broth, tomato paste, Worcestershire sauce, salt, and pepper until the mixture is smooth.
- Add Vegetables and Beef: Add the carrots, celery, potatoes, and the browned beef back to the Instant Pot. Stir to combine.
- Pressure Cook: Close the lid, set the valve to ‘sealing’, and cook on high pressure for 35 minutes. Allow 10-15 minutes for the pot to reach pressure.
- Release Pressure and Thicken: Once cooking is complete, let the pressure release naturally for 10-15 minutes, then perform a quick release. Mix the cornstarch with cold water to form a slurry, add it to the stew, and stir. Use the ‘sauté’ function to thicken the stew for a few minutes until desired consistency is reached. Serve warm.
Notes
- For better browning, sear the beef in batches to avoid overcrowding the Instant Pot.
- Scraping the brown bits after deglazing is crucial to prevent the Instant Pot from showing a burn error.
- You can adjust the thickness of the stew by adding more or less cornstarch slurry as needed.
- Feel free to substitute Yukon Gold potatoes with other waxy potatoes for similar texture.
- For a richer flavor, use homemade beef broth if available.
