Instant Pot beef stew recipe is the easiest way to make beef stew! This simple, one-pot recipe makes hearty, flavorful stew.
Beef stew is a hearty cold-weather meal. This Instant Pot beef stew is a tasty, one-pot meal that will warm you right up!
The stew is simple to make, and it only takes about an hour to make. It’s so flavorful that it tastes like it simmered all day!
How to make Instant Pot beef stew
Step 1: Press sauté on the Instant Pot.
Step 2: When it reads hot, add 1 tablespoon oil.
Step 3: Add the chuck roast pieces, and sear the outsides. Sprinkle with 1/2 teaspoon kosher salt and black pepper.
Step 4: Remove the beef to a dish.
Step 5: Add the remaining 1 tablespoon oil. Sauté the onion until softened, stirring occasionally.
Step 6: Add the tomato paste and thyme, and cook, stirring the entire time, for about 30 seconds. Press cancel.
Step 7: Pour in the red wine and deglaze the pan, scrapping up any browned bits from the bottom of the pan.
Step 8: Pour in the beef broth and Worcestershire sauce.
Step 9: Return the beef and any accumulated juices to the pot. Add the carrots, potatoes, and garlic.
Step 10: Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Cook on manual high pressure and adjust the cooking time to 25 minutes.
Step 11: Let the pressure release naturally for 10 minutes. Meanwhile, and whisk the cornstarch and beef broth together in a small bowl.
Step 12: Turn the pressure release valve to venting to release any remaining pressure.
Step 13: Press sauté. Stir in the cornstarch mixture and simmer, stirring occasionally, until the broth has thickened, about 1 to 2 minutes.
Step 14: Season with remaining 1/2 teaspoon salt and additional pepper as needed.
Tips and substitutions
- Chuck roast: Or a similar cut of beef. Beef stew meat could also be used.
- Kosher salt: If you’d like to use table salt, use half as much salt.
- Thyme: If you don’t like thyme, you can use a different herb, like dried rosemary, instead.
- Red wine: A dry red wine adds flavor. If you don’t want to use wine, you can substitute beef broth.
- Beef broth: I use reduced-sodium beef broth.
- Red potatoes: A similar potato, like yellow potatoes, could be used instead.
- Other veggies: Feel free to add in other vegetables like sliced mushrooms or peas.
Serving suggestion
Serve the stew with chopped fresh parsley or a sprinkle of fresh thyme. I like to serve the stew with homemade crusty bread on the side.
Storage
Store any leftover beef stew in an airtight container in the refrigerator. The stew will keep for up to 4 days when properly stored in the fridge.
Instant Pot Beef Stew Recipe
Equipment
Ingredients
- 2 tablespoons vegetable oil divided
- 2 ½ pounds boneless beef stew meat
- 1 teaspoon kosher salt plus more as needed
- 1/2 teaspoon freshly ground black pepper plus more as needed
- 1 medium yellow onion diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ⅓ cup dry red wine
- ¾ cup beef broth
- 2 tablespoons Worcestershire sauce
- 3 medium carrots peeled and in 1-inch pieces
- 3 small red potatoes quartered
- 2 cloves garlic
- 2-3 tablespoons cornstarch
- 2-3 tablespoons beef broth
Instructions
- Press sauté on the Instant Pot.
- When it reads hot, add 1 tablespoon oil.
- Add the chuck roast pieces, and sear the outsides.
- Sprinkle with 1/2 teaspoon kosher salt and black pepper.
- Remove the beef to a dish.
- Add the remaining 1 tablespoon oil.
- Sauté the onion until softened, stirring occasionally.
- Add the tomato paste and thyme, and cook, stirring the entire time, for about 30 seconds.
- Press cancel.
- Pour in the red wine and deglaze the pan, scrapping up any browned bits from the bottom of the pan.
- Pour in the beef broth and Worcestershire sauce.
- Return the beef and any accumulated juices to the pot.
- Add the carrots, potatoes, and garlic.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Cook on manual high pressure and adjust the cooking time to 25 minutes.
- Let the pressure release naturally for 10 minutes.
- Meanwhile, and whisk the cornstarch and beef broth together in a small bowl.
- Turn the pressure release valve to venting to release any remaining pressure.
- Press sauté.
- Stir in the cornstarch mixture and simmer, stirring occasionally, until the broth has thickened, about 1 to 2 minutes.
- Season with remaining 1/2 teaspoon salt and additional pepper as needed.
Notes
- Stew meat: Boneless beef chuck roast cut into 1-inch pieces can also be used.
- Kosher salt: If you’d like to use table salt, use half as much salt.
- Thyme: If you don’t like thyme, you can use a different herb, like dried rosemary, instead.
- Red wine: A dry red wine adds flavor. If you don’t want to use wine, you can substitute beef broth.
- Beef broth: I use reduced-sodium beef broth.
- Red potatoes: A similar potato, like yellow potatoes, could be used instead.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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Hands down the best beef stew I’ve ever had! I have to write this recipe down because it’s a keeper!
Thank you!