Best Instant Pot Beef Stew Recipe

Introduction

This Best Instant Pot Beef Stew is a comforting and hearty dish perfect for cozy nights. With tender chunks of beef, flavorful vegetables, and a rich gravy, it comes together quickly thanks to the Instant Pot.

Ingredients

• 2 pounds stew meat
• ½ teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil, divided
• 2 pounds gold potatoes, cut into 2 inch pieces
• 2 cups baby carrots
• 1 medium yellow onion, diced
• 1 cup diced celery
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 2 tablespoons Worcestershire sauce
• 4 cups beef broth, divided
• ½ cup red wine, or more beef broth
• 4 tablespoons cornstarch

Instructions

1. Step 1: Take beef out of the refrigerator and season with salt, pepper, and garlic powder. Optionally, let stew meat come to room temperature before cooking for more tender beef.
2. Step 2: Set the Instant Pot to sauté and heat 1 tablespoon of olive oil. Add half the stew meat without crowding and sear both sides, about 3 minutes per side. Remove meat to a plate. Repeat with the remaining oil and meat. Set all meat aside.
3. Step 3: Pour ½ cup of beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom to deglaze. This prevents a burn warning during cooking.
4. Step 4: Add the stew meat back to the pot along with potatoes, carrots, onion, celery, garlic, Italian seasoning, Worcestershire sauce, 3 cups of broth, and red wine. Stir to combine.
5. Step 5: Lock the lid on the Instant Pot and set the valve to seal. Cook on high pressure for 30 minutes. It will take about 10 minutes to come to pressure.
6. Step 6: Allow the Instant Pot to naturally release pressure for 10–15 minutes after cooking. Do not open the lid during this time.
7. Step 7: While the pressure naturally releases, mix 4 tablespoons cornstarch with the remaining 4 tablespoons broth in a small bowl to make a slurry.
8. Step 8: Quick release any remaining pressure and carefully open the lid. Set the Instant Pot to sauté, pour in the slurry, and stir to combine. Cook, stirring often, until the gravy thickens, about 2–3 minutes.
9. Step 9: Serve the stew warm, optionally garnished with fresh parsley and a hunk of bread on the side.

Tips & Variations

• For a richer flavor, replace red wine with an equal amount of extra beef broth if preferred.
• Letting the meat rest at room temperature helps it cook more evenly and become more tender.
• For thicker stew, add more cornstarch slurry gradually until desired consistency is reached.
• Add mushrooms or green beans for extra vegetable variety.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the gravy. This stew can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen stew meat directly in the Instant Pot?

It’s best to use thawed stew meat for even cooking and better browning. Using frozen meat may increase cooking time and affect texture.

How can I prevent the burn warning on the Instant Pot?

Deglazing the pot by scraping up browned bits with broth after searing meat is essential. This prevents food from sticking and triggering the burn message during pressure cooking.

Best Instant Pot Beef Stew Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

This Best Instant Pot Beef Stew recipe is a hearty, comforting dish perfect for any season. Tender stew meat is seared and pressure cooked with potatoes, carrots, celery, onions, garlic, and a flavorful blend of seasonings, including Italian herbs and Worcestershire sauce. Finished with a thickened gravy made from cornstarch slurry, this stew is ready in just over an hour thanks to the Instant Pot, offering a warm and satisfying meal with minimal effort.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasonings

• 2 pounds stew meat
• ½ teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil, divided

Vegetables

• 2 pounds gold potatoes, cut into 2 inch pieces
• 2 cups baby carrots
• 1 medium yellow onion, diced
• 1 cup diced celery
• 1 tablespoon minced garlic

Liquids and Seasonings

• 2 teaspoons Italian seasoning
• 2 tablespoons Worcestershire sauce
• 4 cups beef broth, divided
• ½ cup red wine (or more beef broth as substitute)

Thickener

• 4 tablespoons cornstarch

Instructions

1. Season the Beef: Take the stew meat out of the refrigerator and evenly season it with salt, freshly cracked black pepper, and garlic powder. For more tender beef, optionally let the meat come to room temperature before cooking.
2. Sear the Meat: Set the Instant Pot to sauté mode and heat 1 tablespoon of olive oil. Add half of the stew meat in a single layer without crowding and sear each side for about 3 minutes until browned. Remove the meat to a plate and repeat with the remaining olive oil and meat. Set all the seared meat aside.
3. Deglaze the Pot: Pour ½ cup of beef broth into the Instant Pot. Use a wooden spoon to scrape any browned bits stuck to the bottom to prevent burning during pressure cooking.
4. Add Ingredients to Pot: Return the seared beef to the Instant Pot. Add the potatoes, baby carrots, diced onion, celery, minced garlic, Italian seasoning, Worcestershire sauce, 3 cups of beef broth, and red wine. Stir everything until well combined.
5. Pressure Cook: Lock the Instant Pot lid and set the valve to sealing. Cook on high pressure for 30 minutes. It will take approximately 10 minutes for the pot to reach pressure before the timer starts counting down.
6. Natural Pressure Release: After cooking, allow the Instant Pot to naturally release pressure for 10 to 15 minutes. Do not open the lid during this time to let the pressure drop gradually.
7. Prepare Cornstarch Slurry: While the pressure naturally releases, whisk together 4 tablespoons of cornstarch with 4 tablespoons of the remaining beef broth in a small bowl until smooth.
8. Thicken the Stew: Perform a quick release to release any remaining pressure. Switch the Instant Pot back to sauté mode and slowly stir in the cornstarch slurry. Continue to cook, stirring frequently, until the gravy thickens, about 2 to 3 minutes.
9. Serve: Serve the beef stew warm, optionally garnished with fresh parsley and accompanied by a hunk of bread for dipping.

Notes

• Letting the meat come to room temperature before cooking helps achieve more tender beef.
• Deglazing the pot properly prevents the Instant Pot from triggering a burn warning.
• You can substitute the red wine with additional beef broth if preferred.
• The cornstarch slurry is essential to thicken the stew into a nice gravy consistency.
• Use gold or Yukon potatoes as they hold their shape well during cooking.
• Leftover stew can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: instant pot beef stew, beef stew recipe, pressure cooker beef stew, hearty stew, easy beef stew