This Instant Pot Beef Stew Recipe is your shortcut to classic, slow-cooked flavor. Thick gravy, tender beef, and veggies all done fast.
author’s note
Beef Stew Without The Wait!
I grew up on my dad’s beef stew, and while it’s still a favorite, I don’t always have time to slow cook—or let’s be real, remember to start it in the morning.
So Instant Pot Beef Stew has become my go-to. It’s just as satisfying and has that same slow-cooked flavor but takes a fraction of the time.
I stuck with the same ingredients and proportions It is satisfying to in my original stew, then tested the Instant Pot version until the timing was reliable. And let me tell you, this stuff turns out amazing every single time. It’s one of those dinners everyone begs for!
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Beef Chuck Roast | Best cut for stew, marbled and tender. If needed, use bottom round, brisket, or pre-cut stew meat. |
| Diced Tomatoes | Don’t drain. Fire-roasted adds an extra layer of flavor. Crushed tomatoes also work for a smoother base. |
| Baby Yellow Potatoes | No peeling required. Yukon golds are best, but red potatoes or even cubed russets can be used. |
| Beef Stock/Broth | Low-sodium lets you adjust seasoning. If you want richer flavor, try adding ½ teaspoon beef bouillon paste. |
| Worcestershire Sauce | A little goes a long way here. |
| Frozen Peas | Add in frozen, no need to defrost! |
Featured Comment
“This quickly became a favorite at my house! So comforting!”
– Toni
How To Make Instant Pot Beef Stew Recipe
- Layer the Base: Layer veggies first so meat stays tender and doesn’t stick.
- Brown Beef: Don’t crowd the pan. Browning in batches builds better flavor.
- Make the Gravy: Scrape the pan well. Those browned bits add tons of flavor.
- Combine: Press the beef under the liquid so it cooks evenly and stays moist.
- Pressure Cook and Finish: check the seasoning and adjust salt, pepper, or add a pinch of sugar.
chelsea’s recipe tip
If you want to use red wine go with pinot noir, merlot, or sangiovese. Skip sweet reds and stick to dry, medium- or full-bodied options. Most alcohol cooks out, but trace amounts remain.
Storage
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Let cool, then store in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Reheat: a low burner on the stovetop is best; add a splash of broth if it’s too thick.
What To Serve With Instant Pot Beef Stew?
Green Salads
Garden Salad
Salads
Winter Fruit Salad
Side Dishes
Roasted Vegetables
