This Instant Pot Beef Stew is a deliciously easy classic beef stew recipe that’s on the table in under 30 minutes. Comfort food at its finest and the perfect weeknight meal!
Estimated reading time: 8 minutes
We don’t know about you, but for us there’s almost no meal more warm and comforting than a heaping bowl of our favourite Beef Stew and a slice of crusty bread on a cold, wintery day. If you’re looking for slow-cooked comfort food minus all the time and effort, this Instant Pot Beef Stew recipe is going to become your new favourite easy weeknight meal!
This Instant Pot version of our Best Beef Stew recipe is a quick and easy one-and-done recipe that’s delicious with a slice of crusty bread on a cold, winter day. It’s just as comforting and delicious as my Best Beef Stew recipe that’s made on the stovetop and in the oven, but it’s made in a fraction of the time. Trust us, you’re going to LOVE it!
It just doesn’t get any more simple than this Instant Pot Beef Stew – juicy pieces of fresh beef browned to perfection, and delicious aromatic vegetables in the best gravy-like sauce known to humankind – all ready in about 30 minutes. What could be better!?
Let’s be honest, a stew is only as good as the beef you put into it. Our first tip for making homemade beef stew in the Instant Pot is to choose the right beef. Look for meat that’s marbled with fat; this ensures that your beef will be tender and flavourful rather than tough and dry.
- Chuck: Chuck meat, from the front part of the cow, is an excellent choice due to its good fat content and robust flavour. It’s also budget-friendly! Chuck is our favourite cut of beef to use for stew.
- Round: Cut from the rear leg, round meat is leaner but still makes for a tasty stew, especially if you’re watching your fat intake.
- Brisket: Brisket is a luxurious option, usually reserved for slow-cooked barbecue, but it makes a delicious stew. If you use brisket in your stew, be prepared for a slightly longer cooking time to achieve that fall-apart tenderness.
- Marbling: Look for cuts with good marbling—that’s the white flecks of fat within the meat, which promises a juicy stew and tender beef.
- Size Matters: Cut your beef into uniform pieces for even cooking. We recommend cutting the beef into 1 or 1 1/2 inch cubes.
Vegetables bring colour, texture, and nutrition to your stew, but most of all the bring flavour! We suggest adding hearty vegetables that can withstand long cooking times, such as potatoes, carrots, and onions. Feel free to get creative and toss in some mushrooms or parsnips for added depth. We also recommend adding in some frozen green beans or even frozen peas at the end of the cooking process.
A well-flavoured stew is a thing of beauty. We love to add thyme and paprika for a simple, savoury flavour. Adding some tomato paste, Worcestershire sauce, and red wine will elevate your stew from good to absolutely gourmet.
Beef stock offers a richer, more robust flavour than beef broth, thanks to the bones used in its preparation. Broth, made from meat and sometimes vegetables, is generally lighter. Either will work, but if you want a stew that packs a punch, go for a high-quality stock.
- olive oil
- stewing beef cubes
- salt and pepper
- flour
- onion
- garlic
- carrots
- celery
- dried thyme
- smoked paprika
- red wine
- Worcestershire sauce
- tomato paste
- tomato puree
- beef stock
- potatoes
Here are some recipes we recommend to serve alongside this beef stew recipe:
- Easy Homemade Classic Buttermilk Buns
- Quick Dinner Rolls – Ready in one hour!
- Homemade Dinner Rolls
- Easy Homemade French Bread
- Air Fryer Garlic Bread
- Easy Whole Wheat Bread
- Olive Garden Salad
- Pomegranate Salad with Kale and Quinoa
- Healthier Low Fat Cornbread
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If you don’t have an Instant Pot yet and you’re navigating a busy life while trying to feed a hungry family 7 days a week, we would highly recommend investing in an Instant Pot. It took many months for us to have the courage to give it a try, but once we did we were hooked!
Our most used Instant Pot is the 8-Quart Instant Pot Duo (paid link) because we’re feeding a family (and we like having leftovers for the next day), but we test all our Instant Pot Recipes in the 6-Quart Instant Pot Duo (paid link) as well so you can be sure they’ll work for you too! If you’re looking for more delicious Instant Pot recipes, check out ALL my Instant Pot recipes HERE!
You’ll also need this basic kitchen equipment to make beef stew at home (paid links):
- a chopping board
- a chef’s knife
- a wooden spoon or utensil
- measuring cups and spoons
- liquid measuring cups
- a garlic press (optional)
Time needed: 30 minutes
Follow these steps for the perfect easy Instant Pot Beef Stew!
- Start with good quality beef.
Choose a cut of beef that stays juicy and tender even after pressure cooking, like chuck, bottom sirloin, or eye of round.
- Add some flour.
This will thicken up the gravy in the stew and add a delicious texture.
- Don’t forget the wine!
Deglazing the pot with a splash of red wine adds a TON of flavour, but it’s totally optional. Replace the wine with beef stock if you prefer.
- Add some Worcestershire sauce.
Worcestershire sauce adds a deliciously savoury flavour that takes this stew to the next level!
- Cook on high pressure.
This stew only takes 11 minutes to cook on high pressure!
What is the best cut of beef for stew?
The best cut of beef for stew is often a matter of personal preference, but generally, chuck roast is considered the best choice. It’s well-marbled, which means it becomes tender and flavourful when slow-cooked.
How long should I cook beef stew?
Beef stew takes about 3 to 3.5 hours to cook on the stovetop and the oven, and crock pot beef stew takes up to 6 hours in the slow cooker. In the Instant Pot, beef stew cooks on high pressure in 11 minutes.
How do I thicken beef stew?
You can thicken beef stew by adding a little bit of flour to the beef as it browns.
Can I use water instead of beef stock?
While you can use water, beef stock will provide a richer, more robust flavour.
Do you have to peel potatoes for beef stew?
Peeling potatoes is optional. Some prefer the rustic feel of unpeeled potatoes, while others like the smoother texture of peeled ones. Both work well.
What vegetables go well in beef stew?
The classic vegetables in beef stew are carrots, potatoes, and onions. However, you can also include other root vegetables like parsnips or turnips, as well as mushrooms, celery, and even peas or green beans for added colour and nutrients.
Can beef stew be frozen?
Yes, beef stew can be frozen for up to 3 months. Let it cool completely before transferring it to airtight containers for freezing. Thaw overnight in the refrigerator before reheating.
How do you reheat beef stew?
You can reheat beef stew on the stovetop over medium heat until it reaches your desired temperature. You can also reheat it in a microwave-safe dish, but be sure to stir occasionally for even heating.
Is beef stew gluten free?
Beef stew can easily be made gluten-free by using gluten-free flour or cornstarch as a thickening agent and ensuring that your beef broth is gluten-free.
What is the secret to good stew?
The secret to the best stew is cooking it with low heat for a long period of time. This gives time for the flavours to develop.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite easy comfort food recipe? We’d love to know!
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Instant Pot Beef Stew
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds stewing beef
- salt and pepper (to taste)
- 2 tablespoons all purpose flour
- 1 large onion, diced
- 3 cloves garlic, pressed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1/2 cup red wine
- 2 dashes Worcestershire Sauce
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 2 cups low sodium beef stock
- 5 medium white potatoes, quartered
- fresh parsley for garnish
Recipe: Instructions
- Set your Instant Pot or Electric Pressure Cooker to saute mode and add the olive oil.
- Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don’t overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
- Brown the beef pieces for about 2 minutes on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
- Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the onions, garlic, carrots and celery, and the thyme and paprika to the pot.
- Stir the vegetables around to catch all the drippings left in the pot from the meat and add the wine to help you scrape all the brown bits off the bottom of the Instant Pot (this will prevent the burn notice).
- Add the beef back into the pot.
- Add the Worcestershire Sauce, the tomato paste, and tomato sauce. Give everything a good stir.
- Add the tomato sauce, the beef stock and the potatoes.
- Give everything a good stir, scraping any bits off the bottom of the pot.
- Make sure the potatoes are nicely nestled into the liquid and add the lid to the Instant Pot, setting the valve to sealing.
- Set the Instant Pot to pressure cook for 11 minutes on high pressure. It will take about 10 minutes to come to pressure.
- Once the cooking is done, release the pressure manually and stir well before serving immediately.
- Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).
Recipe: Notes
Stove Top Instructions
To make this stew on the stove-top, simply let it simmer on low after adding the potatoes until the potatoes are soft. This method will cause the potatoes to break down a little bit more and the sauce to thicken faster. If you prefer a stew that’s not so thick, add an extra 1/2 to 1 cup of beef stock if you’re cooking it on the stove top.Slow Cooker Instructions
To make this recipe in the slow cooker instead of the Instant Pot, simply follow all the steps in a pot on the stove and pour the stew into your slow cooker and cook on high for 3-5 hours and on low for 4-6 hours.Storage Instructions
Store this stew in an airtight container in the fridge for up to 3 days.Reheating Instructions
Reheat this stew in the microwave, or in a pot on the stove until heated through.Freezer Instructions
Freeze this stew in an airtight container for up to 3 months. Thaw in the fridge for 24 hours and then reheat in a pot on the stove.Low Carb Version Instructions
To make this recipe low carb, simply leave out the potatoes.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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