Instant Pot Beef Stew Recipe

There’s something about beef stew that just screams comfort, right? It’s hearty, packed with flavor, and perfect for warming you up on chilly days. This Instant Pot Beef Stew recipe is ideal for busy weeknights when you crave a homemade, stick-to-your-ribs dinner but don’t want to spend hours in the kitchen. In under an hour, you get melt-in-your-mouth beef, tender vegetables, and a savory broth—all without needing to watch over a simmering pot. And the best part? The Instant Pot does most of the work for you, so you’re free to unwind a bit while it cooks.

I remember the first time I made beef stew in my Instant Pot. I’d always grown up with the stovetop version, simmered low and slow until the meat was tender. But one busy evening, I didn’t have the time, and out of pure desperation, I turned to my Instant Pot. I was amazed at how flavorful it turned out—and how easy it was! Since then, this Instant Pot beef stew has become one of my go-to recipes whenever I need a cozy, satisfying meal that comes together fast.

this RECIPE

The origin story: A dish with deep roots

Beef stew has been a beloved comfort food for centuries, showing up in kitchens across different cultures, from French boeuf bourguignon to Irish stew. The basic idea—a hearty blend of meat, veggies, and broth—makes it the perfect way to stretch ingredients and warm up on a cold night. While traditional recipes can take hours to cook, the Instant Pot has modernized beef stew, making it accessible for today’s fast-paced lives. With pressure cooking, you get all the flavor of slow-cooked stew in a fraction of the time. Plus, it’s endlessly adaptable, allowing you to customize it based on what you have on hand or your personal taste.

Let’s talk ingredients: What makes this stew so special

The ingredients in this beef stew are simple, but each one plays an essential role in building a rich, savory dish:

• Stew meat or chuck roast: These cuts are perfect for stew because they’re marbled with fat, which melts into the broth, giving the stew a deep, beefy flavor. If you can’t find stew meat, you can use any cut of beef suitable for slow cooking, like short ribs. Just make sure it’s cut into 1-inch pieces for even cooking.
• Potatoes: Russet potatoes are great here because they break down slightly and help thicken the broth. For a different texture, you could use Yukon Golds, which hold their shape better.
• Onion and garlic: These aromatics form the flavor base of the stew. You could substitute shallots if you’re out of onions, but garlic is essential for that savory depth.
• Carrots and celery: Classic stew vegetables that add sweetness and texture. Feel free to add or swap in other veggies like parsnips or turnips if you want a little variety.
• Worcestershire sauce: This is the secret ingredient for that complex, umami-rich flavor. If you’re out of it, a splash of soy sauce or balsamic vinegar could work in a pinch.
• Chili sauce: Adds a subtle tang and sweetness that balances the richness of the stew. If you don’t have chili sauce, a little tomato paste and a dash of hot sauce can mimic the flavor.
• Beef broth: Provides the savory base. You could also use vegetable broth, but beef broth keeps it deeply flavorful.
• Italian seasoning: This blend of herbs (often basil, oregano, thyme, and rosemary) gives the stew a comforting, homey taste.
• Cornstarch: Used as a thickener if the stew broth turns out a bit thin. It’s easy to mix with water to make a slurry, which thickens the broth without lumps.

Kitchen gear: What you need (and what you can totally skip)

You don’t need much to make this beef stew, but a few key tools make the process easier:

• Instant Pot: This recipe is designed for the Instant Pot, which pressure cooks the stew quickly, giving it that slow-cooked taste in a fraction of the time.
• Wooden spoon or spatula: Perfect for stirring and scraping the brown bits from the bottom of the pot after searing the meat (those bits add a ton of flavor!).
• Sharp knife and cutting board: Prepping the vegetables and meat is quicker with a sharp knife. Plus, it ensures you get even cuts, which helps everything cook evenly.
• Measuring spoons and cups: For accuracy with seasoning and broth measurements, especially if you’re new to cooking with an Instant Pot.

Step-by-step: My foolproof method for Instant Pot beef stew

1. Prep the ingredients: Cut the beef into 1-inch pieces if it isn’t already. Chop up the potatoes, carrots, celery, and onion. This can be done the day before to make things even easier.
2. Sear the meat: Set your Instant Pot to the Sauté setting and wait until it displays “Hot.” Add a tablespoon of oil, then add the stew meat. Let it brown for a couple of minutes without stirring so it develops a nice crust. Flip the pieces to brown on all sides. Browning adds depth to the flavor, so don’t skip this step! (But don’t worry about cooking it through—the pressure cooking will do that.)
3. Add onions and garlic: Toss in the chopped onion and minced garlic. Stir them around, scraping up any brown bits from the bottom of the pot. This adds tons of flavor to the stew and prevents the Instant Pot’s “Burn” warning from activating.
4. Add vegetables and seasoning: Toss in the potatoes, carrots, and celery, followed by the beef broth, Worcestershire sauce, chili sauce, salt, pepper, and Italian seasoning. Give everything a good stir.
5. Pressure cook: Secure the lid and set the Instant Pot to high pressure for 35 minutes. Once it’s done, let the pressure release naturally for about 15–20 minutes. This resting time helps the flavors meld even further.
6. Thicken the gravy (optional): If you like a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup of water, then stir it into the hot stew. It should thicken up nicely as it cools slightly.
7. Finish with fresh herbs: Sprinkle some freshly chopped parsley or cilantro on top for a burst of color and fresh flavor.

Make it your own: Variations to try

• Low-carb: Skip the potatoes and add more carrots and celery. You could also try adding cauliflower florets toward the end for a similar texture.
• Gluten-free: This recipe is naturally gluten-free as long as your Worcestershire sauce and beef broth are gluten-free (most are, but it’s good to double-check).
• Vegetable boost: Add mushrooms, parsnips, or green beans for more variety in flavors and textures. Mushrooms, in particular, add an earthy depth that complements the beef beautifully.
• Spicy kick: If you like a bit of heat, add a chopped jalapeño or a few dashes of hot sauce along with the chili sauce.
• Different herbs: Swap Italian seasoning with fresh thyme or rosemary if you have it. Rosemary especially pairs well with beef.

Serving ideas: Turn it into a cozy meal

Serve your beef stew in wide, shallow bowls for easy scooping. Garnish with a handful of fresh parsley or cilantro for a pop of color. Pair the stew with a slice of crusty bread or warm dinner rolls to soak up the rich broth. If you want to make it a bigger meal, serve with a simple green salad on the side, dressed with a tangy vinaigrette to balance out the richness.

Drink pairings to try

With beef stew, a beverage with a bit of body pairs well. Here are some options:

• Iced tea: A glass of lightly sweetened iced tea, especially with a hint of lemon, cuts through the richness of the stew.
• Sparkling apple cider: Its slight sweetness and acidity pair wonderfully with the savory flavors of the stew.
• Ginger ale: The zesty, slightly spicy notes of ginger are a great match for the hearty flavors.
• Lemonade: If you prefer something refreshing, lemonade offers a nice contrast to the warmth of the stew.

Storage and reheating tips

Beef stew is a fantastic make-ahead dish, and the flavors actually deepen as it sits. Here’s how to store and reheat it:

• In the fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove over low heat, stirring occasionally, until warmed through.
• In the freezer: Beef stew freezes well for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw in the fridge overnight before reheating.
• Reheating: When reheating, add a splash of beef broth or water if it’s thickened too much in the fridge or freezer.

Scaling the recipe up or down

This recipe serves about 4–6, but you can easily scale it. To make more, add an extra half-pound of beef and a bit more broth. Just be mindful not to overfill the Instant Pot beyond its maximum capacity. If you’re cooking for one or two, halve the recipe, but keep the cooking time the same.

FAQs

1. Can I use frozen beef?
Yes! You can skip the browning step, but add a few extra minutes to the pressure cooking time.

2. Can I skip the Worcestershire sauce or use something else?
Worcestershire sauce adds a rich, savory depth, but if you’re out, you can substitute it with soy sauce or even a splash of balsamic vinegar. Each brings a little something different but still works well to enhance the flavor of the stew.

3. What if I don’t have chili sauce?
No worries. Substitute with a tablespoon of tomato paste and a dash of hot sauce for similar flavor.

4. How do I avoid the “Burn” warning?
Make sure to scrape up any browned bits after searing the meat. This usually prevents the “Burn” notice.

5. Can I make this stew in a slow cooker?
Absolutely. Just sear the meat on the stovetop, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 4–5 hours.

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