Effortless Pressure Cooker Beef Stew

Discover the ultimate guide to crafting a rich, savory, and incredibly tender Instant Pot Beef Stew or Pressure Cooker Beef Stew. This recipe locks in unparalleled flavor and delivers a hearty entree to your table in a fraction of the time compared to traditional methods.

Are you a devoted admirer of classic beef stew but often find yourself short on time? This comprehensive guide will walk you through How to Make Beef Stew that achieves exceptional tenderness and deep, complex flavors, all thanks to the magic of your pressure cooker or Instant Pot. Forget hours simmering on the stovetop or in the oven; prepare to indulge in a truly satisfying meal that’s both quick and unbelievably delicious.

Overhead view of Instant Pot Beef Stew on a white plate, garnished with fresh herbs.

Contents

Why This Instant Pot Beef Stew Will Become Your Go-To Recipe

Unrivaled Flavor Magnification: The primary advantage of using a pressure cooker or Instant Pot for this simple beef stew recipe is its ability to intensify flavors. Since no steam is released during cooking, all those aromatic compounds and rich juices are contained within the pot, leading to a stew that’s profoundly flavorful and deeply satisfying. This sealed environment ensures every ingredient contributes maximally to the final taste.
Remarkable Time Savings: Traditional beef stew can take several hours to achieve tender meat. With an Instant Pot, cooking time is drastically reduced, allowing you to enjoy a slow-cooked taste in an accelerated timeframe. This makes it a perfect weeknight meal solution without compromising on quality or taste.
Kitchen Comfort, Even in Summer: Unlike oven-baked stews that can heat up your entire kitchen for hours, pressure cooking keeps the heat contained. This makes our Instant Pot Beef Stew a fantastic and comfortable entree to prepare and enjoy even during warmer months.
Effortless Tenderization: The high-pressure environment tenderizes even tougher cuts of beef, like chuck roast, to melt-in-your-mouth perfection. You’ll achieve incredibly succulent beef without endless simmering.
A Complete, Wholesome Meal: This stew is a truly balanced meal, packed with protein, nutrient-rich vegetables, and satisfying starches. It’s a comforting dish that nourishes the body and soul.

My inspiration for this pressure cooker beef stew comes from the culinary experts at America’s Test Kitchens, specifically their insights on pressure cooking perfection. I’ve blended their robust pot roast techniques with their clever method for cooking carrots, creating a stew that’s not just good, but truly phenomenal. The resulting depth of flavor and tenderness of the meat and vegetables will impress even the most discerning palates. In fact, the cooking liquid is so rich, you’ll want to save every drop!

Pressure cooker beef stew in a white bowl with a fork piercing a piece of tender stew meat, showing carrots and potatoes.

Mastering Your Instant Pot Beef Stew: A Step-by-Step Guide

Achieving a deeply flavorful beef stew begins with proper technique. Just like with all exceptional stews and pot roasts, the initial browning of the meat is absolutely crucial. This process initiates the Maillard reaction, a complex chemical interaction responsible for creating hundreds of delicious flavor compounds. It’s precisely why grilled meats taste so wonderfully savory and complex, and it’s the secret to building the flavor foundation of our stew.

Prepare the Beef for Optimal Browning: For the best sear, it’s essential to pat the cubed stew meat thoroughly dry with paper towels before you begin. Moisture on the surface of the meat will steam rather than brown, preventing the Maillard reaction. Heat the olive oil in your Instant Pot on the “Saute” function until shimmering, then brown all sides of the beef cubes in batches to avoid overcrowding the pot. Overcrowding lowers the temperature and causes steaming. Remove the browned meat and set it aside.
Building the Flavor Base: In the same pot, add the finely chopped onion and cook until it softens and begins to turn translucent and slightly caramelized, scraping up any delicious brown bits from the bottom. Next, stir in the tomato paste and dried thyme, allowing them to cook for a few minutes. This step deepens their flavor and color. Deglaze the pot with red wine, making sure to vigorously scrape up all those flavorful brown bits (fond) stuck to the bottom of the Instant Pot. This is critical for both flavor and preventing a “burn” notice. Finally, add the beef broth, stirring well to combine all ingredients and ensure no bits remain unscraped.
Layering the Main Ingredients: Return the browned stew meat to the Instant Pot, then carefully add the small new potatoes on top. Ensure the liquid covers most of the ingredients.
Pressure Cooking for Tenderness: Secure the lid of your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting on high pressure. Allow the pot to come to pressure over medium-high heat. Once high pressure is reached, reduce the heat to medium-low (if using a stovetop pressure cooker, or simply allow the Instant Pot to maintain pressure) and cook for 1 1/2 hours. This extended cooking time is essential for transforming the chuck roast into incredibly tender, fall-apart perfection.
Adding the Carrots Separately for Perfect Texture: When the main cooking cycle is complete, allow the pressure to release naturally for about 15 minutes. This natural release helps tenderize the meat further. After 15 minutes, perform a quick release to vent any remaining steam. Carefully remove the lid. Using a slotted spoon, transfer the beef and potatoes to a serving bowl. Now, add the carrot chunks to the rich liquid remaining in the Instant Pot. Re-seal the Instant Pot, bring it back to high pressure, and cook for an additional 4 minutes. Use a quick release immediately after cooking to ensure the carrots are perfectly tender-crisp, not mushy.
PRO-Tip for Juices and Gravy: I highly recommend using a fat separator to collect the flavorful pan juices. These juices are incredible for drizzling over your stew or saving for leftovers. If you prefer a thicker gravy, you can easily thicken these juices by returning them to the Instant Pot on “Saute” mode, bringing them to a simmer, and whisking in a cornstarch slurry (1-2 tablespoons cornstarch mixed with an equal amount of cold water) until desired consistency is reached.

Instant Pot Beef Stew in a round white bowl with carrots and a sprig of fresh thyme for garnish.

Expert Tips for the Best Instant Pot Beef Stew

Quality Ingredients Matter: While a pressure cooker enhances flavors, starting with good quality ingredients will elevate your stew. Opt for fresh, vibrant vegetables and a good cut of beef.
Don’t Skimp on Browning: Browning is not just about color; it’s about flavor development. Take your time to get a good sear on all sides of the beef.
Deglazing is Key: Those browned bits at the bottom of the pot are pure flavor. Ensure you scrape them all up with the red wine and broth. This also prevents the “burn” warning on your Instant Pot.
Cut Vegetables Evenly: For consistent cooking, especially for the potatoes and carrots, try to cut them into similar-sized pieces. This ensures they cook evenly and reach the desired tenderness simultaneously.
Seasoning: Taste and adjust seasonings as you go. While the pressure cooker seals in flavor, a final seasoning adjustment after cooking, perhaps with a pinch more salt or a grind of black pepper, can make all the difference.
Fresh Herbs for Garnish: A sprinkle of fresh thyme or parsley just before serving adds a wonderful burst of fresh aroma and vibrant color.

Frequently Asked Questions About Pressure Cooker Beef Stew

What Cut of Meat is Best for Stew?

For any stew or pot roast recipe, the best cut of beef to choose is a chuck roast. Chuck roast is a relatively inexpensive cut that comes from the shoulder of the cow. It’s known for being tough initially due to its connective tissue, but this connective tissue breaks down beautifully under slow, moist cooking conditions – like those found in a pressure cooker – rendering the beef incredibly tender, juicy, and flavorful. I prefer to buy a whole chuck roast (typically 3-4 pounds) and cut it into 1 to 1 1/2-inch chunks myself. This allows me to trim away any excess fat or gristle, ensuring a cleaner, leaner, and more uniform stew experience. If you can’t find chuck roast, beef stew meat (often pre-cut chuck) or even round roast can work, but chuck roast is superior for its marbling and flavor.

How Do You Store Leftovers?

Proper storage is key to enjoying your delicious beef stew for days to come. First, allow the leftovers to cool slightly at room temperature, but do not leave them out for longer than 2 hours to ensure food safety. Once cooled, transfer the stew into an airtight container and refrigerate for up to 3 days. For longer storage, this stew freezes exceptionally well, with a slight caveat: potatoes. While the beef and carrots freeze beautifully, holding their texture and flavor for up to 3 months in a freezer-safe container, potatoes tend to get soft and grainy when thawed and reheated. They won’t harm you, but their texture won’t be as pleasant as in freshly made stew. If you plan to freeze large batches, you might consider adding fresh potatoes when reheating. If you freeze your stew with potatoes, defrost it overnight in the refrigerator before gently reheating on the stovetop or in the microwave until warmed through.

PRO-Tip: Be aware that onions can lose some of their potency and flavor after being frozen and reheated. After reheating, taste your stew and adjust the seasonings (salt, pepper, perhaps a dash of onion powder or fresh herbs) as needed to bring back its vibrant flavor profile.

Can I Omit the Red Wine?

Yes, you can certainly make this stew without red wine if you prefer not to use alcohol. The red wine adds a layer of depth and acidity that helps deglaze the pot and tenderize the meat. A good substitute would be an equal amount of extra beef broth, a non-alcoholic red wine substitute, or even a tablespoon of red wine vinegar mixed into the beef broth for a touch of acidity. The stew will still be delicious and flavorful.

Why Add Carrots Separately?

Adding carrots in a separate, shorter pressure cooking cycle is a trick to ensure they achieve the perfect tender-crisp texture. If cooked for the full 90 minutes with the beef, carrots can become overly soft and mushy, losing their appealing bite. By adding them after the beef has tenderized and cooking them for just 4 minutes, they retain their shape, vibrant color, and a pleasant texture that contrasts beautifully with the tender beef and potatoes.

Delightful Serving Suggestions for Your Hearty Beef Stew

The beauty of this easy beef stew recipe is its self-contained nature; it already provides your main protein (succulent beef), a healthy serving of vegetables (tender carrots), and a satisfying starch (creamy potatoes)! This makes it a wonderfully complete meal on its own. However, for those who enjoy a little extra, I always love to complement a rich, warm stew with something cool, green, and crisp. A fresh lettuce salad is a perfect palate cleanser and a delightful accompaniment. And, of course, nothing beats a piece of crusty bread or warm rolls for soaking up every last drop of that incredible, flavorful broth. Here are some of my favorite pairings:

A classic, crisp Caesar Salad, with its tangy dressing and crunchy croutons, offers a refreshing contrast.
A refreshing Classic Wedge Salad topped with a robust blue cheese dressing provides a cool and creamy counterpoint.
Warm, aromatic Garlic Bread is absolutely essential for mopping up every last bit of the rich stew liquid.
Soft and slightly sweet Whole Wheat Cloverleaf Rolls are perfect for a lighter bread option.
For a homemade touch, try The Best Homemade Potato Bread Recipe to accompany your comforting stew.

More Instant Pot and Pressure Cooker Favorites

If you love the convenience and flavor enhancement of pressure cooking, you’ll definitely want to explore these other fantastic Instant Pot recipes. They offer the same benefits of speed, tenderness, and rich flavor:

Instant Pot Macaroni and Cheese with Crispy Bacon from Creative Culinary – a creamy, cheesy dream made simple.
Fall-off-the-bone Pressure Cooker Baby Back Ribs – perfect for a quick yet impressive BBQ experience.
Tender Instant Pot French Dip Sandwiches – incredibly savory and ready in no time.
Juicy Pressure Cooker Rotisserie Chicken – a homemade alternative to store-bought that’s bursting with flavor.
And don’t forget dessert! Try this heavenly Pressure Cooker Vanilla Cheesecake for a surprisingly easy and decadent treat.

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The Recipe:

Pressure Cooker Beef Stew Recipe

Prep Time
15 minutes

Cook Time
1 hour 45 minutes

Total Time
2 hours

Yield
6 servings

Experience tender, flavorful beef stew brimming with perfectly cooked potatoes and carrots, all expertly prepared in your Instant Pot for an effortlessly delicious meal.

Ingredients

3 pound boneless chuck roast, trimmed of excess fat and cut into 1 to 1 ½ inch cubes
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, finely chopped
2 tablespoons tomato paste
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
½ cup dry red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth (low sodium preferred; chicken broth can be used in a pinch)
1 ½ pounds small (new) potatoes, scrubbed and halved or quartered if large
1 pound carrots, peeled and cut into 1-inch pieces

Instructions

Thoroughly pat the beef cubes dry with paper towels to ensure a good sear. Season the beef generously on all sides with kosher salt and black pepper.
Activate the “Saute” function on your Instant Pot and add the olive oil. Once hot, brown the seasoned beef in batches on all sides until well-caramelized. Avoid overcrowding the pot; work in 2-3 batches if necessary. Remove the browned beef and set it aside.
Add the finely chopped onion to the Instant Pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Stir in the tomato paste and dried thyme and cook for an additional 2-3 minutes, allowing the flavors to deepen and the color to darken.
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pot. Stir in the beef broth and bring to a gentle simmer, ensuring no bits are left unstuck to prevent a “burn” notice.
Return the browned beef to the Instant Pot, then carefully add the new potatoes on top. Distribute them evenly. Do not stir. Lock the lid securely in place.
Set the Instant Pot to “Pressure Cook” or “Manual” on high pressure for 1 ½ hours (90 minutes). Ensure the venting knob is sealed.
Once the cooking cycle is complete, allow the pressure to release naturally for about 15 minutes. After 15 minutes, carefully use the quick release method to vent any remaining steam. Remove the lid cautiously. Using a slotted spoon, transfer the tender beef and potatoes to a separate serving bowl and keep warm.
Add the prepared carrot pieces to the remaining liquid in the Instant Pot. Secure the lid once more and set to “Pressure Cook” or “Manual” on high pressure for 4 minutes.
Immediately after the 4-minute cooking time, use the quick release method to vent the steam. Carefully remove the lid and add the perfectly cooked carrots to the serving bowl with the beef and potatoes.
Serve the Instant Pot Beef Stew hot, optionally drizzling with some of the flavorful pan juices. For a leaner stew, use an OXO fat separator to remove excess fat from the juices before serving or thickening into a gravy. Enjoy your comforting, homemade meal!

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