Instant Pot Best Beef Stew Recipe

Name: Instant Pot Best Beef Stew
Prep time: 20 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Ingredients: 1 tablespoon butter; 1 pound beef chuck, cut into 1-inch cubes; 4 Yukon Gold potatoes, cubed; 1.5 cups mushrooms, halved; 1 onion, cut into 6 wedges; 2 carrots, cut into 1/2-inch thick slices; 2 cloves garlic, minced; 3 cups beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon tomato paste; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon dried rosemary

Cook Time: 55 minutes

Beef Stew with Vegetables

Ingredients

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into -inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
teaspoon ground black pepper
teaspoon dried rosemary

Directions

Gather all ingredients and ensure everything is prepped and ready to go.
Turn on a multi-functional pressure cooker (e.g., Instant Pot) and select the "Saut" function. Melt the butter in the pot.
Cook the beef chuck cubes in batches, browning them on all sides for about 5 minutes per batch. Once browned, return all beef cubes to the pot.
Add the cubed potatoes, halved mushrooms, onion wedges, sliced carrots, and minced garlic to the pot.
Pour in the beef broth, making sure the ingredients are covered. Stir in Worcestershire sauce, tomato paste, salt, black pepper, and dried rosemary.
Close and lock the lid of the pressure cooker. Select the "Meat/Stew" function, set the timer for 35 minutes, and allow 10 to 15 minutes for pressure to build up.
Once the cooking cycle completes, release the pressure using the natural-release method, which could take anywhere from 10 to 40 minutes, depending on the model of your cooker.
Unlock the lid, stir the stew, and serve hot. Enjoy!

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	352
Total Fat	16g	21%
Saturated Fat	7g	36%
Cholesterol	59mg	20%
Sodium	1321mg	57%
Total Carbohydrate	32g	12%
Dietary Fiber	4g	14%
Total Sugars	5g
Protein	20g	40%
Vitamin C	8mg	9%
Calcium	49mg	4%
Iron	3mg	15%
Potassium	542mg	12%

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe.

Instant Pot Best Beef Stew Recipe

Origin and History of Beef Stew

Beef stew has a rich culinary history that dates back to ancient times. This comforting dish, made with beef, vegetables, and broth, is found in many forms across cultures. In Europe, particularly in France and Ireland, beef stew is a staple of the colder months, often associated with rustic, country kitchens. The dish became a hearty and nutritious meal for families, especially when beef was stewed slowly over the course of hours to tenderize the meat. The use of various vegetables such as carrots, onions, and potatoes made it a well-rounded, filling dish.

In America, the popularity of beef stew grew, especially in the mid-20th century, with the advent of modern appliances like the pressure cooker. This dish has evolved into different regional versions, with each region adding its own unique touches. The Instant Pot revolutionized the cooking process, allowing for a faster yet equally delicious version of beef stew.

Regional Variations and Characteristics

The recipe for beef stew varies widely depending on the region. In the United States, it's common to add root vegetables like carrots, potatoes, and parsnips. Some regional variations include adding corn, peas, or even bell peppers. In French cuisine, you might find beef stew made with red wine (Boeuf Bourguignon), which adds a rich depth of flavor to the dish. Irish beef stew, on the other hand, often features a simple combination of beef, potatoes, onions, and carrots, making it a straightforward but satisfying meal.

The Instant Pot version of beef stew, like the one outlined in this recipe, simplifies the process significantly. While traditional beef stew recipes require hours of simmering to tenderize the beef, the Instant Pot's pressure cooking function can achieve the same result in a fraction of the time, making it perfect for busy weeknights.

How It Differs From Similar Dishes

Beef stew shares similarities with other hearty, braised dishes such as pot roast and beef bourguignon. However, beef stew is generally a bit more rustic and less refined. While a pot roast typically features larger cuts of beef cooked slowly in the oven, beef stew uses smaller cuts of meat, making it easier to break down during the cooking process. The Instant Pot method for beef stew gives it a more "melt-in-your-mouth" texture, thanks to the high pressure and the short cooking time.

Unlike beef bourguignon, which incorporates wine and often has a more complex flavor profile, beef stew is more focused on the simplicity of the beef, broth, and vegetables. The addition of Worcestershire sauce, tomato paste, and rosemary provides a mild but flavorful seasoning that enhances the natural flavors of the ingredients.

Where to Serve and Enjoy Beef Stew

Beef stew is a versatile dish that can be served in various settings. Its a popular comfort food during the colder months, often enjoyed at home with family or friends. The Instant Pot Best Beef Stew, in particular, is a great meal for a quick but hearty dinner. It is especially loved in American households, where it has become a favorite winter dish.

In restaurants and cafes, beef stew is often served as part of a larger menu featuring classic comfort foods. It's a common dish to see on pub menus in the UK and Ireland, typically paired with fresh, crusty bread. In homes, it can be served with a side of mashed potatoes or a simple green salad to balance out the richness of the stew.

Fun Facts About Beef Stew

Here are a few fun and interesting facts about beef stew:

Beef stew has been a common dish in European kitchens for centuries, often cooked in large cauldrons over an open flame.
Traditionally, beef stew was made using tougher cuts of meat, as slow cooking would help tenderize the beef. Today, modern methods like pressure cooking allow for faster preparation without sacrificing tenderness.
Many people believe that beef stew tastes even better the next day, as the flavors continue to meld and develop overnight in the refrigerator.
Adding a splash of red wine or a dash of brandy is a popular way to enhance the flavor profile of beef stew, especially in French or British versions of the dish.
Beef stew is considered an affordable dish to make for a family meal, especially when using less expensive cuts of beef, making it a popular choice for home cooks.

FAQ about Instant Pot Best Beef Stew Recipe

Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. Make sure to let it cool completely before storing in the fridge or freezer.

Yes, you can make beef stew ahead of time. It actually tastes better the next day as the flavors have time to meld together. Simply store the stew in the refrigerator and reheat when ready to serve.

Yes, while chuck is commonly used for beef stew due to its tenderness when cooked low and slow, you can substitute other cuts like brisket or round. However, you may need to adjust the cooking time depending on the cut you choose.

If your stew turns out too thin, you can thicken it by adding a cornstarch slurry (1 tablespoon of cornstarch mixed with 1/4 cup of water) and cooking on the sauté function for a few minutes to thicken. Alternatively, you can add flour by coating the beef before sautéing to help thicken the broth.

You can add a variety of vegetables to your stew, such as celery, parsnips, or turnips. Just keep in mind that root vegetables will cook similarly, but softer vegetables like zucchini should be added toward the end of the cooking process to prevent overcooking.

Yes, you can double the recipe. Just make sure not to exceed the maximum fill line on your Instant Pot. If necessary, cook in batches. Doubling the recipe will not change the cooking time, but you may need to use the sauté function longer to brown the meat.

Yes, you can use chicken broth, vegetable broth, or even a combination of both as a substitute for beef broth. However, using beef broth will provide the richest flavor for this recipe.

If you don't have an Instant Pot, you can make this recipe in a slow cooker or on the stovetop. For a slow cooker, cook on low for 7-8 hours or high for 3-4 hours. On the stovetop, simmer the stew in a large pot for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.

Yes, adding red wine can enhance the flavor of the stew. You can add a cup of red wine after browning the beef, and let it reduce slightly before adding the broth and other ingredients.

To reheat frozen beef stew, thaw it in the refrigerator overnight, then reheat it on the stove over medium heat, stirring occasionally. You can also reheat it in the microwave in intervals, stirring between each, until hot.

Comments

mamamac4

10/06/2025 01:52:54 PM

There are 6 of us, so I used 2 lbs. beef stew meat, 4 cups of beef bone broth, 6 medium russets, and basically doubled the seasonings. I mixed about 6 teaspoons of cornstarch with some of the broth in a small bowl when it was done, added it to the pot, and turned it on sauté to thicken it, and it was perfect!

CATEXASGIRL

11/17/2018 01:40:09 PM

I pressured cooked for 25 minutes, then released the pressure and placed my carrots and potatoes in and cooked for 5 more minutes. I like my vegetables al dente. Turned out well, then I released and added my frozen peas and let them cook in the hot sauce. My husband loved it.

Janet O'Connor

01/22/2020 12:40:53 AM

The flavor of this stew was very good. I agree with other reviewers that it is too soup like. I added cornstarch slurry at the end of the cooking time ( 2 tablespoons of cornstarch and 1/4 cup of liquid from the stew), restarted my Instant pot on sear/sauté , added the slurry and stored until it was thickened. I don’t think the recipe needs 3 cups of broth.i think 2 cups is probably enough.

Beverly H

10/06/2019 12:52:38 AM

This was the first recipe I made with my new InstantPot. It turned out very well. I used russet potatoes since I did not have yukons. I substituted thyme for rosemary since I prefer it. In the future I may use a little red wine and decrease the beef broth to enhance the flavor. I also followed the recommendation of others and mixed 1/4 cup flour and salt and pepper in a plastic bag and shook the stew meat in it and then sauteed the meat. The flour helped thicken the sauce. The stew tasted even better the next day. This is a keeper!

Schlomo Silverstein

03/26/2020 10:40:15 PM

Good baseplate InstaPot recipe. I have a 6qt and used a 2 lb Swiss steak, 1 lb large carrots 1/2" chopped, 1 lb yellow potatoes quartered, 2 large onions eighthed, and 6 cloves garlic minced. Even though I scaled up the meat, I only used 2 cups of broth, the vegetables sweat a lot so the end product had fluid covering everything. Browned the meat in batches, then lightly rolled in flour, deglazed with a splash of wine. Did as others commented, cooked meat for 25 min, natural released for 20, then put in vegetables for 8 min, and naturally released for 20. The meat was fall apart in your mouth, but not shredding, there was still a good hearty texture. The potatoes, carrots, and onions were very soft, I couldn't imagine them holding any texture if you cooked them much longer.

TackyDuck2189

04/27/2023 11:06:23 AM

Good basic beef stew. With the additional step of browning the mushrooms (don't crowd them) and some rich red wine (Burgundy, Merlot, Cabernet) to taste and some tomato paste elevates it far above the mundane. Bon Appetit!

Lthomas

03/14/2024 09:10:51 PM

the broth was watery. followed another member suggestion, mixed 1 tablespoon cornstarch with water and added it at the end of cooking. Turned on saute function stirring while it thickening, it took about 5 minutes,

DFreddieK

01/18/2025 09:50:47 PM

Added 1C V8 and reduced broth to 2 C. Added 4 oz of red wine, celery, 1 packet of Sazon Goya, and thickened to taste with corn starch slurry. Yum!!

DapperKelp9098

02/16/2024 05:29:35 PM

This was really good. You can throw in whatever veggies you have on hand and it will come out great. I did add a bit more salt, and some thyme. One note: if you add the veggies and cook like the recipe says, they will be really overcooked. I cook the meat with the broth and tomato paste and seasonings first. Then when that's done, I add all the chopped veggies and set the instant pot to pressure cook for 2 more minutes, then quick release the pressure. Perfectly cooked vegetables.

Kitchengnome

02/19/2021 06:05:48 PM

Did this just according to the recipe. Found the sauce to be too thin. Also, no stew can be made w/o celery if you are using onions and carrots! So I added 2 large ribs of celery, cut into 1/2" slices. I made a roux with flour, butter and a little red wine. I brought the whole pot up to a boil for about 5 min. and viola! The sauce was just right. My wife, who has hated stews all her life, loved it. She went so far as to say it was the best dish that I've ever made; and she likes my cooking.

Margie Feliciano Sydney

11/28/2023 08:34:26 PM

This was a delicious beef stew, although I did make some changes based on some folks stating the recipe was too bland. First I used sirloin instead of chuck. I added paprika, bay leaf, celery, & a half can of dark beer, which all kicked up the flavor. After pressure cooking it for 35 minutes, as recommended, I quick released the pressure after 15 minutes. Everything was nice & tender without being mushy. Perfect meal for a cold wintery night.

Sabrina

09/19/2025 10:36:58 AM

I doubled the recipe for my family of four so that we would have leftovers the next night. The only changes I made were that I added about a cup of sliced celery and at the end I added a slurry using 2 Tbs cornstarch to 1/4 cup water to thicken up a bit. My family and I absolutely loved it and it was even better the second night!

Jeff Robins

08/28/2025 12:41:16 AM

Seems I can't stick to one recipe. My son used up all my fish sauce so in my umami bomb (thank you, J Kenji Lopez- Alt) I put around a cup of passata, a tablespoon of marmite, a tablespoon of soya sauce, a tablespoon of Worcestershire, and 2 packages of Knox gelatin. I used chicken stock because Serious Eats told me to. It was pretty good. No idea how the original recipe would have been. I actually hate people like me who change a recipe so drastically and then have the gall to review it. Oh, I deglazed the pan with about a cup of dealcoholized wine left over from dry January. No thanks. I don't want to drink that ever again. Thank you for the inspiration Fioa, and sorry I didn't follow your recipe much. Oh, and I followed somebody's recommendation and put the potatoes and carrots in after about 25 minutes. And I stuck a couple of tablespoons of cornstarch with some water in at the end on saute when I added the peas. So, different recipe, I guess.

FunBasil1696

06/28/2025 04:14:44 AM

Very tasty and open to "doctoring" to suit your taste and pantry. I had a bunch of fresh cherry tomatoes cut them in half and threw them in. You could add/substitute zucchini or other veggie you have on hand. I didn't have any mushrooms so added.a.can of cream of mushroom soup. Bottom line is it came out great.

Steve Low

05/03/2025 06:58:26 PM

So darn easy. Love my, Insta Pot

Katrina Smiley Rockett

03/20/2025 04:47:58 AM

I read a few of the reviews and they mentioned not enough flavor. So, after I browned the meat, I also added sweet soy sauce, hoisin sauce, seasoned salt, slap ya mama, lemon pepper, and cayenne pepper. I used flour to thicken it after it was done. I didn't know how it would turn out. I just wished for the best. It had the perfect amount of kick to it. I put it on a bed of rice. I just hope I can duplicate it again. I didn't measure my additions.

Alexander King

03/16/2025 09:07:09 PM

Fast prep, amazing taste — nailed it.

MerryTaro9609

02/14/2025 01:07:24 AM

Very easy and very good

CurvyChai9771

02/13/2025 03:06:59 AM

I've made this twice now. It was delicious the first time, and the second time, I added bacon to it. Both times, I added cornstarch to thicken it. I can't describe just how good this stuff is!

Rhonda Quintana

01/26/2025 10:11:09 PM

Flavorful and quick

audio version

Cook Time: 20 minutes

Instant Pot Best Beef Stew Recipe