Instant Pot Beef Stew

This instant pot beef stew is one of those recipes I come back to again and again, especially when the weather gets cold. It’s hearty, filling, and honestly just tastes like home.

The best part is that the instant pot does most of the work. You sear the beef, toss everything in, and let the pressure cooker turn it all into a rich, tender stew in about 35 minutes.

The meat comes out so soft you can break it apart with a spoon, and the vegetables soak up all that savory broth. It’s the kind of meal that makes the whole house smell incredible.

You don’t need anything fancy to make this. Just good beef stew meat, some basic vegetables, and a handful of pantry seasonings. Simple stuff, big flavor.

Serve it up in a deep bowl with some crusty bread on the side, and you’ve got yourself a proper dinner.

What Makes This Recipe So Good

The Beef Gets Incredibly Tender – Cooking beef stew meat under high pressure for 35 minutes turns even the toughest chunks into melt-in-your-mouth bites. You get that slow-cooked texture without waiting all day for it.

Way Faster Than Traditional Beef Stew – A classic beef stew usually takes 2 to 3 hours on the stove or in the oven, but this Instant Pot version gives you the same rich, hearty result in a fraction of the time. It’s a total game changer for busy weeknights.

Everything Cooks in One Pot – You sear the beef, saute the onions, build the sauce, and pressure cook the veggies all in the same Instant Pot. That means way less cleanup and no juggling multiple pans on the stove.

The Broth Turns Into a Thick, Rich Gravy – Thanks to the cornstarch slurry stirred in at the end, the broth thickens up into a silky gravy that coats every piece of beef and potato. It’s not a thin, watery stew – it’s the kind that clings to your spoon.

Ingredients

• 2 1/2 lb Beef Stew Meat, cut into 1-inch chunks
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 3 tbsp Olive Oil
• 1 large Yellow Onion, diced
• 4 cloves Garlic, minced
• 2 tbsp Tomato Paste
• 1/3 cup Red Wine (or extra beef broth)
• 2 cups Beef Broth
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1 tsp Smoked Paprika
• 2 Bay Leaves
• 1 1/2 lb Yukon Gold Potatoes, cut into 1-inch chunks
• 4 large Carrots, peeled and sliced into thick rounds
• 3 stalks Celery, chopped
• 1 cup Frozen Peas
• 2 tbsp Cornstarch mixed with 2 tbsp Water
• Fresh Parsley for garnish

Directions

Step 1

Season the beef stew meat with salt and black pepper. Set the instant pot to saute mode and add the olive oil. Working in batches, sear the beef on all sides until deeply browned, about 4 to 5 minutes per batch. Remove and set aside.

Step 2

Add the diced onion to the pot and cook for 3 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the red wine and scrape up all the browned bits from the bottom. Let it simmer for 1 minute.

Step 3

Add the beef broth, worcestershire sauce, dried thyme, smoked paprika, and bay leaves. Return the seared beef to the pot. Add the potatoes, carrots, and celery on top.

Step 4

Lock the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow the pressure to naturally release for 15 minutes, then quick release any remaining pressure. Remove the bay leaves.

Step 5

Switch to saute mode and stir in the frozen peas and the cornstarch slurry. Let the stew simmer for 3 to 4 minutes until the broth thickens into a rich gravy. Taste and adjust salt and pepper as needed. Serve in deep bowls with crusty bread, garnished with fresh parsley.

Pro Tips

Sear the Beef in Small Batches

This is the most important step in the whole recipe. If you dump all 2 1/2 pounds of beef into the pot at once, the meat will steam instead of sear and you won’t get that deep brown crust that gives the stew its rich flavor.

Do about 3 batches, spreading the pieces out so they aren’t touching each other. Let each side sit without moving it for a good minute or two before flipping. You want a dark golden-brown color, not gray.

It takes a little extra time, but the difference in flavor is huge. That browning creates all the fond on the bottom of the pot, which becomes the base of your entire stew.

Scrape the Bottom After Adding the Wine

When you pour in the red wine, use a wooden spoon to scrape every bit of the browned stuff stuck to the bottom of the pot. Those bits are called fond and they are packed with flavor that goes straight into your broth.

This step also prevents you from getting a burn notice when the Instant Pot comes to pressure. If there is anything stuck to the bottom, the pot might stop and give you an error, and you will have to start over.

Really get in there and make sure the bottom is completely clean and smooth before you move on to the next step.

Cut Everything the Same Size

Cut your potatoes, carrots, and beef into even 1-inch pieces. If some chunks are way bigger than others, the small ones will turn to mush while the big ones are still undercooked after 35 minutes of pressure cooking.

Yukon Gold potatoes are the best choice here because they hold their shape better than russet potatoes under pressure. Russets tend to break apart and dissolve into the broth, which makes the stew starchy instead of chunky.

Frequently Asked Questions

Can I make this beef stew without red wine?

Absolutely. Just swap the red wine for an equal amount of extra beef broth. The wine adds a deeper, richer flavor, but the stew will still taste great without it.

You could also use a splash of balsamic vinegar mixed into the broth if you want a little bit of that tangy depth the wine would normally bring.