Why You’ll Love This Instant Pot Beef Stew

This isn’t just another beef stew recipe; it’s a game-changer for busy weeknights or lazy weekends when you want maximum flavor with minimal effort. Here’s why this Instant Pot version will become a family favorite:

• Incredible Flavor, Fast: The Instant Pot’s pressure cooking capabilities allow tough cuts of beef to become incredibly tender and absorb all the rich, savory flavors of the broth and spices in a fraction of the time it would take on the stovetop or in a slow cooker. You get that all-day simmered taste without the wait.
• Tender Beef Every Time: Say goodbye to chewy beef! The high-pressure environment ensures that your chuck roast turns out fork-tender and juicy, making every bite a delight.
• Wholesome & Hearty: Packed with nutritious vegetables like carrots, potatoes, onions, and peas, this stew is a complete meal in one pot. It’s truly comforting and satisfying.
• Simple Ingredients: You’ll find most of the ingredients are pantry staples, making this an accessible recipe for any home cook. No fancy or hard-to-find items needed!
• One-Pot Convenience: From searing the beef to simmering the stew, everything happens in your Instant Pot, minimizing cleanup and making the cooking process incredibly efficient.

How to Make This Instant Pot Beef Stew Recipe

Creating this flavorful beef stew in your Instant Pot is straightforward. Follow these steps for a perfect, hearty meal every time:

First, prepare your beef. Cut the chuck roast into uniform 1 ½-inch cubes. This size ensures even cooking and keeps the beef from disintegrating under pressure. It’s important to remove any large, tough pieces of fat or gristle at this stage to ensure a pleasant texture in your final stew.

Next, it’s time to build flavor by searing the beef. Turn your Instant Pot to the “Saute” function and add 1 tablespoon of olive oil. Once the oil is hot, add about half of the beef in a single layer. Sprinkle lightly with salt and pepper. Allow the beef to sear undisturbed for about 3 minutes until a rich brown crust forms. Then, stir and brown the other side for another 3 minutes. Remove this batch of seared beef and transfer it to a bowl. Repeat this process with another 1 tablespoon of olive oil and the second half of the beef, ensuring not to overcrowd the pot. Searing is a crucial step that locks in flavor and creates depth for the stew.

Once all the beef is seared and set aside, add the last tablespoon of olive oil to the Instant Pot. Stir in the diced onion and minced garlic, cooking for about 3 minutes, stirring frequently until softened and fragrant. This step infuses the stew with aromatic depth.

Now, add the Worcestershire sauce, Italian herb seasoning, paprika, cayenne red pepper (if using), salt, black pepper, and the bay leaf. Pour in the beef stock and stir well to combine all the ingredients. It’s crucial to thoroughly deglaze the bottom of the Instant Pot by scraping up any browned bits (fond) from the searing process. This not only adds immense flavor but also prevents a “burn” warning during pressure cooking.

Press “Cancel” to stop the “Saute” function. Gently pour the tomato sauce over the stew but do not stir it in. Keeping the tomato sauce on top helps prevent a burn warning, as acidic ingredients can sometimes trigger it if they’re directly touching the bottom of the pot. Secure the lid on the Instant Pot and set the valve to “Sealing”. Cook on “Manual” or “High Pressure” for 35 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. This two-stage release ensures the beef remains tender.

With the beef tender, it’s time to add the remaining hearty vegetables. Add the chopped carrots and cubed potatoes to the Instant Pot. Cook on “Manual” or “High Pressure” set to 0 minutes, then immediately do a quick release. The pot will come to pressure and then immediately turn off. This “0-minute” pressure cook setting is just long enough to perfectly cook the carrots and potatoes so they are tender but not mushy, retaining their shape and texture.

Finally, to achieve that perfect stew consistency, whisk together the cornstarch and cold water in a small bowl to form a smooth slurry. Add the thawed peas and the cornstarch slurry to the stew in the Instant Pot and stir to combine thoroughly.

Turn the Instant Pot back on to the “Saute” function and cook the stew for about 1 to 2 minutes, stirring frequently, until the broth has thickened to your desired consistency. The stew will continue to thicken slightly as it cools. Remove the bay leaf before serving. Serve your hearty Instant Pot Beef Stew hot, garnished with fresh herbs like chopped rosemary, thyme, or parsley if desired for a burst of fresh flavor and color. Enjoy!

Choosing the Best Cuts for Tender Beef Stew

The secret to a truly tender and flavorful beef stew lies in selecting the right cut of meat. These cuts are rich in connective tissue and marbling, which break down beautifully during the pressure cooking process, yielding succulent results. I personally find that chuck roast is the absolute best choice for a deeply satisfying stew, but here are several excellent options:

• Chuck Roast or Pot Roast: This is my top recommendation and the go-to for most beef stews. It comes from the shoulder of the cow and is known for its excellent marbling and rich connective tissue. When cooked slowly or under pressure, these elements break down into gelatin, creating incredibly tender, moist, and flavorful beef that practically melts in your mouth.
• Bone-in Short Rib: While often braised, short ribs can also make an exquisite stew. The bone adds extra depth of flavor, and the meat is highly marbled, leading to a luxurious, tender result that’s incredibly rich.
• Bottom Sirloin Flap: This cut is less common for stew but can be surprisingly good. It’s leaner than chuck but still has a good texture that becomes tender when cooked under pressure, provided it’s cut against the grain.
• Fatty Brisket: Brisket, particularly the fattier point cut, is traditionally used for barbecue but can also be stewed. Its rich fat content and connective tissue render down into an incredibly tender and flavorful meat, though it may require a slightly longer cooking time or larger pieces for stew.

No matter which cut you choose, ensure it’s cut into uniform 1.5-inch cubes for even cooking. Searing the beef before pressure cooking is a vital step that develops a rich, browned crust, adding immense depth of flavor to your stew.

Pro Tips for the Perfect Instant Pot Beef Stew

Achieving a restaurant-quality beef stew in your Instant Pot is easier than you think with a few expert tricks:

• Don’t Skip the Searing: Browning the beef chunks before pressure cooking creates a crucial layer of flavor (the Maillard reaction) that cannot be replicated by simply boiling the meat. Work in batches to avoid overcrowding the pot, ensuring a good crust on all sides.
• Deglaze Thoroughly: After searing the beef and sautéing the aromatics, use the beef stock to scrape up all the browned bits (fond) from the bottom of the pot. This is essential for preventing a “burn” notice and for adding incredible depth to your stew.
• Layer, Don’t Stir (Initially): When adding the tomato sauce, gently pour it on top of the other ingredients and avoid stirring it in before pressure cooking. This helps prevent the “burn” warning, as acidic ingredients can sometimes stick to the bottom.
• Uniform Vegetable Cuts: Cut your potatoes and carrots into roughly 1-inch cubes. This ensures they cook evenly during the “0-minute” pressure cook time and achieve that perfect tender-but-not-mushy texture.
• Adjust Seasoning at the End: Different brands of beef stock and Worcestershire sauce can vary in sodium content. Taste the stew after it’s thickened and adjust salt, pepper, and even a pinch more Italian seasoning or cayenne to your preference.
• Fresh Herbs for Brightness: While dried herbs are great for simmering, a sprinkle of fresh chopped herbs like rosemary, thyme, or parsley at the very end brightens the flavor and adds a professional touch.
• Allow Natural Release: The 10-minute natural pressure release is important for allowing the beef to become even more tender and for the stew to settle. Don’t rush this step!

Serving Suggestions for Your Hearty Beef Stew

This Instant Pot Beef Stew is a complete meal on its own, but it pairs wonderfully with a few simple additions to make it an even more memorable dining experience:

• Crusty Bread: A warm, crusty baguette or a loaf of artisan bread is perfect for soaking up every last drop of the rich, savory broth.
• Green Salad: A simple, fresh green salad with a light vinaigrette offers a refreshing contrast to the hearty stew.
• Mashed Potatoes: If you prefer your potatoes mashed rather than cubed in the stew, serve the stew over a bed of creamy mashed potatoes for ultimate comfort.
• Rice or Noodles: For an alternative to potatoes, serve the stew over steamed white rice, brown rice, or egg noodles.
• Cornbread: A classic pairing for many stews, warm cornbread adds a delightful texture and slight sweetness.

Storage & Reheating Tips for Instant Pot Beef Stew

This Instant Pot Beef Stew is even more delicious the next day as the flavors continue to meld. Proper storage ensures you can enjoy your leftovers safely and deliciously.

• Refrigeration: Store any leftover beef stew in an airtight container in the fridge for up to 3-4 days. Ensure it cools down sufficiently before transferring to the container.
• Reheating: The best way to reheat beef stew is gently on the stovetop. Transfer the desired amount to a pot or Dutch oven and warm over low to medium-low heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water to thin it out if it has thickened too much in the fridge. You can also reheat individual portions in the microwave, stirring halfway through.
• Freezing: Beef stew freezes exceptionally well. Let the stew cool completely before portioning it into airtight freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months.
• Thawing: For best results, thaw frozen beef stew overnight in the refrigerator before reheating. You can also reheat it from frozen on the stovetop over very low heat, stirring frequently and adding a little liquid if needed, though this will take longer.

Frequently Asked Questions (FAQs)

• Can I use frozen beef for this recipe? It’s best to use thawed beef for searing, as searing frozen beef won’t achieve the desired browned crust and flavor. If your beef is frozen, make sure to thaw it completely before starting.
• What if my stew is too thin or too thick? If your stew is too thin after adding the cornstarch slurry, you can make a bit more slurry and add it in small increments while the Instant Pot is on “Saute” until it reaches your desired thickness. If it’s too thick, simply stir in a splash more beef stock or water until it thins out.
• Can I add other vegetables? Absolutely! Feel free to customize your stew with other hearty vegetables like parsnips, turnips, or even mushrooms. Add them along with the carrots and potatoes during the “0-minute” pressure cook cycle. Green beans or other quick-cooking vegetables can be stirred in with the peas.
• Is it necessary to sear the beef? While you can skip searing, it’s highly recommended. Searing creates a rich, caramelized crust on the beef, which locks in flavor and adds a deeper, more complex taste to the finished stew.
• How can I make this stew spicier? Increase the amount of cayenne pepper, or add a pinch of red pepper flakes along with the other spices.