Name: Instant Pot Beef Stew with a Secret Ingredient Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds stew meat or chuck roast, cut into 1-inch pieces; 2 medium russet potatoes, cut into 1-inch pieces; 1/2 large onion, chopped; 2 teaspoons minced garlic; 2 stalks celery, chopped; 2 cups carrots, chopped; 1 tablespoon oil; 1 cup red wine; 2 tablespoons Worcestershire sauce; 1/4 cup chili sauce (tomato-based, such as Heinz); 2 1/2 cups low-sodium beef broth; Salt and pepper to taste; 2 teaspoons Italian seasoning; 2 tablespoons cornstarch; 1/4 cup water; 2 tablespoons fresh parsley or cilantro, chopped

Ingredients

2 pounds stew meat or chuck roast, cut into 1-inch pieces

1 tablespoon oil

2 medium russet potatoes, cut into 1-inch pieces

1/2 large onion, chopped

2 teaspoons minced garlic

2 stalks celery, chopped

2 cups carrots, chopped

1 cup red wine

2 tablespoons Worcestershire sauce

1/4 cup tomato-based chili sauce (like Heinz)

2 1/2 cups beef broth (preferably low-sodium)

Salt and pepper to taste

2 teaspoons Italian seasoning

2 tablespoons cornstarch

1/4 cup water

2 tablespoons fresh parsley or cilantro, chopped

Instructions

Step 1: Cut the beef into 1-inch bite-size pieces or use pre-cut stew meat. Chop the potatoes, onion, carrots, and celery. You can prepare the vegetables a day ahead if you prefer.

Step 2: Press the Sauté button on the Instant Pot and wait until “Hot” appears on the display. Add the oil to the inner pot.

Step 3: When the oil begins to sizzle, add the stew meat. Brown the beef on all sides for a couple of minutes, without cooking it fully. The goal is to sear the outside for flavor.

Step 4: Add the chopped onion and garlic to the pot. Cook until the onion becomes translucent, adding more oil if necessary.

Step 5: Pour in the red wine to deglaze the pot. Scrape up all the browned bits from the bottom to enhance flavor and prevent the “Burn” warning.

Step 6: Stir in the potatoes, carrots, and celery, followed by the beef broth, Worcestershire sauce, and chili sauce. Season with salt, pepper, and Italian seasoning.

Step 7: Secure the lid and set the Instant Pot to high pressure for 35 minutes.

Step 8: Once cooking is complete, allow the pressure to release naturally for 15–20 minutes, then carefully open the valve to release any remaining steam.

Step 9: If the stew’s gravy is thinner than you like, mix the cornstarch with water and stir it into the hot stew to thicken the sauce.

Step 10: Garnish with fresh chopped parsley or cilantro before serving.

Tips & Variations

For a richer flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.

You can substitute the chili sauce with tomato paste combined with a touch of brown sugar and vinegar if chili sauce is unavailable.

Add mushrooms for an earthy twist and extra umami.

If you prefer thicker stew, reduce the beef broth slightly or increase the cornstarch slurry.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or any stew meat works well because it becomes tender during pressure cooking. Avoid very lean cuts as they may turn tough.

Is the chili sauce spicy?

Most tomato-based chili sauces add a mild tangy flavor rather than heat. If you prefer spice, you can add crushed red pepper flakes or a dash of hot sauce to taste.