This Instant Pot Beef Stew is rich and comforting, perfect for any day of the week. Tender beef, hearty veggies, and tasty seasonings come together in a warm hug of flavors!
You’ll love how quickly it cooks in the Instant Pot. Just toss everything in and let the magic happen! I pair it with crusty bread, and believe me, it’s hard to stop at one bowl! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes very tender when cooked. If you need a substitute, look for brisket or round roast, both of which will work well in this recipe.
Red Wine: The wine adds depth to the flavor, but if you prefer not to use it, extra beef broth works fine. Alternatively, you can use grape juice or a little vinegar (just not too much, as it’s quite strong).
Peeled Potatoes and Carrots: These veggies add heartiness. You can switch potatoes for sweet potatoes or use parsnips if you want something different. For carrots, try adding turnips or even green beans!
Frozen Peas: I think they add a nice burst of color and sweetness. If you don’t have peas, feel free to skip them or add in some fresh spinach at the end for greenery.
How Do You Brown Meat Properly?
Browning the beef is an essential step that adds flavor through the Maillard reaction. Here’s how to do it right:
- Make sure the Instant Pot is hot before adding the oil. You want a sizzling sound when the meat hits the pot.
- Don’t overcrowd the pot. Cook in batches if necessary; this helps achieve a nice brown crust.
- Let the meat sit for a minute before flipping. This allows it to caramelize properly.
- Once browned, don’t forget to scrape up those tasty bits at the bottom with some liquid when deglazing for extra flavor!
How Can You Thicken the Stew?
If you’d like a thicker stew, here’s a simple method:
- Mix cornstarch with equal parts water to create a slurry.
- After cooking, switch the Instant Pot to sauté and stir in the slurry.
- Let it simmer for a few minutes until the stew thickens, stirring regularly.
This quick technique is super handy and really makes the stew feel heartier!
Instant Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 3 large carrots, peeled and cut into 1-inch pieces
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
For Thickening (optional):
- 2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
For Garnish:
- Fresh parsley, chopped
- Bread slices, to serve
How Much Time Will You Need?
This delightful Instant Pot Beef Stew takes about 15 minutes to prep and approximately 50 minutes to cook. You’ll spend the first part browning the beef and sautéing the vegetables, and then let the Instant Pot do the heavy lifting with some quick pressure cooking. Along with a little time for pressure release, you can enjoy this meal in just over an hour!
Step-by-Step Instructions:
1. Brown the Beef:
Turn on your Instant Pot and select the ‘Sauté’ function. Pour in the olive oil and let it heat up. Add the beef cubes in batches, browning all sides for about 4-5 minutes. Be careful not to overcrowd the pot; it’s best to do this in two or three batches. When browned, remove the beef and set it aside.
2. Sauté the Veggies:
In the same pot, add the diced onion. Sauté for 3-4 minutes until the onion becomes soft and translucent. Next, stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Build Flavor:
Stir in the tomato paste and cook for 1 minute to enhance its flavor. Then, pour in the red wine to deglaze the pot. Scrape up any flavorful browned bits stuck to the bottom and let the wine reduce slightly for about 2 minutes.
4. Combine the Ingredients:
Return the browned beef to the pot. Pour in the beef broth and add Worcestershire sauce, dried thyme, dried rosemary, bay leaf, salt, and pepper. Give everything a good stir to combine the flavors.
5. Set for Pressure Cooking:
Close the lid on the Instant Pot and ensure the valve is set to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ at high pressure for 35 minutes.
6. Release the Pressure:
When the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After that, carefully perform a quick release to let out any remaining pressure.
7. Add Carrots and Potatoes:
Open the lid and stir in the carrots and potatoes. Seal the pot again and cook on high pressure for 5 more minutes.
8. Final Release and Stir:
Perform another quick release and carefully remove the bay leaf. Stir in the frozen peas and adjust the seasoning with more salt and pepper if needed.
9. Thicken the Stew (Optional):
If you prefer a thicker stew, switch the Instant Pot back to ‘Sauté’ mode. Stir in the cornstarch slurry and simmer for about 3 to 5 minutes until the stew thickens to your liking.
10. Serve and Enjoy!
Serve your hot beef stew garnished with chopped fresh parsley. Pair it with crusty bread slices for a perfect meal. Enjoy your hearty, flavorful Instant Pot Beef Stew!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for stews due to its flavor and tenderness, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly depending on the cut.
Can I Make This Beef Stew Without Wine?
Yes, you can! If you prefer not to use wine, simply substitute it with an extra cup of beef broth or use grape juice for a hint of sweetness. It will still be delicious!
How Do I Store Leftovers?
Store any leftover beef stew in an airtight container in the fridge for up to 3-4 days. You can reheat it on the stovetop over low heat or in the microwave. If the stew thickens too much in the fridge, add a little broth or water when reheating.
Can I Freeze This Stew?
Yes, beef stew freezes well! Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it on the stove!