If you’re craving a hearty, soul-warming meal that feels like a warm hug on a chilly day, this Instant Pot Beef Stew Recipe is your new best friend. Packed with tender chunks of chuck roast, vibrant vegetables, and a rich, savory broth, every spoonful bursts with layers of flavor that make you never want to stop eating. What makes this recipe truly special is how effortlessly the Instant Pot transforms simple ingredients into a deeply comforting meal in just about an hour. Trust me, once you try this, your weeknight dinners will never be the same.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in building the stew’s perfect balance of hearty texture and robust flavor. From the buttery richness that browns the meat to the fresh veggies that add color and sweetness, every component counts.
- 4 tbsp Butter: Provides a luscious base for browning the meat and adds depth of flavor.
- 2 1/2 lb Chuck Roast, cut in 1″ cubes: Chuck roast is ideal for stew as it becomes tender and juicy when pressure-cooked.
- Salt & Pepper, to taste: Essential for seasoning and enhancing all the flavors in the stew.
- 4 cups Beef Stock: Creates a rich, savory broth that infuses the meat and vegetables.
- 2 tbsp Tomato Paste: Adds a subtle tang and thickens the stew while deepening the color.
- 1 tbsp Worcestershire Sauce: Brings umami and complexity to the dish.
- 1 tsp Paprika: Offers a mild smoky note that complements the beef beautifully.
- 3 tsp Minced Garlic: Injects aromatic savoriness that elevates every bite.
- 1 tsp Thyme: This herb lends an earthy, slightly minty flavor perfect for slow-simmered dishes.
- 1 Bay Leaf: Adds subtle herbal undertones that deepen the stew’s taste.
- 1 1/2 Onions, diced: Caramelize slightly under pressure, sweetening the broth naturally.
- 2 stalks Celery, sliced: Provides gentle crunch and a fresh, aromatic base.
- 5 medium Potatoes, peeled and cubed: Absorb the stew’s rich flavors and offer satisfying creaminess.
- 3 Carrots, peeled and sliced: Bring sweetness and vibrant color to the stew.
- 3 tbsp Cornstarch: Helps thicken the stew into a luscious consistency.
- 3 tbsp Water: Used to create the cornstarch slurry for thickening the sauce.
How to Make Instant Pot Beef Stew Recipe
Step 1: Prepare Your Instant Pot and Brown the Meat
Start by setting your Instant Pot to the ‘Saute High’ mode, which is the secret to developing that incredible caramelized flavor. Melt the butter until it’s shimmering, then season your chuck roast cubes generously with salt and pepper. Browning the beef in batches ensures each piece gets a beautiful crust, locking in juices and adding rich depth to the stew. Once browned, set the meat aside while you prepare the rest.
Step 2: Combine Meat and Flavor Boosters
Turn off the sauté function and return all your browned beef cubes into the Instant Pot. Pour in the beef stock, then add the tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir everything together so those bold flavors combine beautifully and start working their magic.
Step 3: Add Your Vegetables
Now it’s time to load in the hearty vegetables. Toss in the diced onions, sliced celery, cubed potatoes, and sliced carrots. These not only bring gorgeous color but also soak up all the savory juices during cooking. Don’t forget to add the bay leaf on top—it’s a small touch that lifts the dish to the next level.
Step 4: Pressure Cook to Tender Perfection
Secure the lid tightly on your Instant Pot and set it to cook on high pressure for 35 minutes. This step hydrates the meat and veggies so perfectly that the beef becomes melt-in-your-mouth tender and the vegetables hold just the right amount of bite. Once the timer beeps, carefully perform a quick release to avoid overcooking.
Step 5: Thicken and Season
Remove the bay leaf and prepare a simple mixture of cornstarch and water to thicken the stew. Slowly stir this slurry into the stew and let it rest a few minutes until your sauce reaches that perfect, silky consistency. Taste and adjust salt and pepper as needed—this is your moment to make it just right.
How to Serve Instant Pot Beef Stew Recipe
Garnishes
Sprinkle fresh chopped parsley or a few sprigs of thyme on top for a burst of fresh color and herbal aroma. A dollop of sour cream can also add a creamy tang that pairs beautifully with the rich stew.
Side Dishes
This Instant Pot Beef Stew Recipe stands tall on its own, but feel free to serve it alongside crusty bread to soak up every drop of that luscious broth. A simple green salad or steamed green beans make for crisp, refreshing contrasts.
Creative Ways to Present
For a cozy dinner, serve the stew in rustic bowls with a swirl of cream and a sprinkle of cheese. Or get playful by plating it over buttered egg noodles or creamy mashed potatoes for a comforting twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Beef Stew Recipe actually tastes better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days to enjoy again with minimal effort.
Freezing
If you want to keep this stew on hand for busy days, it freezes beautifully. Portion it into freezer-safe bags or containers and freeze for up to 3 months. Just be sure to leave room for expansion to avoid spills.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You can also microwave in short bursts, stirring in between, to maintain the stew’s texture and avoid hot spots.
FAQs
Can I use a different cut of beef for this Instant Pot Beef Stew Recipe?
Absolutely! While chuck roast is ideal for its tenderness and marbling, you can also use brisket or short ribs, but cooking times may vary slightly. Just ensure the meat has enough fat to keep the stew rich and flavorful.
Is it necessary to brown the meat before pressure cooking?
While you can skip browning to save time, searing the meat adds incredible depth of flavor and creates a richer stew. It’s a step worth taking if you want to maximize taste.
Can I make this stew vegetarian?
This particular Instant Pot Beef Stew Recipe relies heavily on beef and beef stock, but you can create a vegetarian version by substituting hearty mushrooms for the meat and using vegetable broth. Adjust seasonings accordingly for the best flavor.
How thick should the stew sauce be?
The sauce should coat the back of a spoon but still be spoonable and not too gloopy. The cornstarch slurry will help you achieve a silky, satisfying consistency that enhances every bite without weighing it down.
What is the best way to reheat the stew without losing flavor?
Slow and steady wins the race here. Reheat on low heat on the stovetop while stirring occasionally, or microwave in intervals. Avoid boiling the stew during reheating as it can break down the texture of the meat and veggies.
Final Thoughts
If you’re looking for a meal that feels like it was made with love yet comes together with impressive speed, this Instant Pot Beef Stew Recipe has to be on your dinner rotation. Every step brings you closer to a bowl of comfort and satisfaction that will warm your soul. Go ahead, try it tonight and prepare to fall in love with stew all over again.
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Instant Pot Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Stew
- Method: Instant Pot
- Cuisine: American
Description
This hearty Instant Pot Beef Stew is a comforting one-pot meal featuring tender chunks of chuck roast simmered with potatoes, carrots, celery, and aromatic seasonings. Prepared quickly using the Instant Pot’s pressure cooking, it delivers rich, deep flavors and a thick, savory sauce perfect for a cozy dinner.
Ingredients
Meat and Fats
- 4 tbsp Butter
- 2 1/2 lb Chuck Roast, cut in 1″ cubes
- Salt & Pepper, to taste
Liquids and Seasonings
- 4 cup Beef Stock
- 2 tbsp Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 tsp Paprika
- 3 tsp Minced Garlic
- 1 tsp Thyme
- 1 Bay Leaf
Vegetables
- 1 1/2 Onions, diced
- 2 stalks Celery, sliced
- 5 medium Potatoes, peeled and cubed
- 3 Carrots, peeled and sliced
Thickening Agent
- 3 tbsp Cornstarch
- 3 tbsp Water
Instructions
- Set Instant Pot on Saute High: Turn on the Instant Pot and select the ‘Saute High’ mode to prepare for browning the meat.
- Melt the Butter: Add the butter to the Instant Pot and allow it to fully melt, creating a base for browning the beef.
- Browns the Meat: Season the chuck roast cubes with salt and pepper. Brown them in batches in the melted butter until deeply caramelized, then remove each batch to a bowl to prevent overcrowding.
- Add the Meat Back: Turn off the sauté mode and return all browned meat pieces back into the Instant Pot.
- Add Liquid Base and Seasonings: Pour in beef stock, tomato paste, Worcestershire sauce, paprika, minced garlic, and thyme. Stir to combine all ingredients evenly.
- Add Vegetables: Add diced onions, sliced celery, cubed potatoes, and sliced carrots to the pot. Stir gently and place the bay leaf on top.
- Cook under High Pressure: Close the Instant Pot lid securely and set it to cook on high pressure for 35 minutes to tenderize the meat and blend flavors.
- Quick Release: When cooking is complete, carefully cover the pressure release vent with a dish towel to avoid hot spatter and perform a quick pressure release.
- Prepare Cornstarch Mixture: Whisk together the cornstarch and water in a small bowl until smooth and set aside while the pressure releases.
- Thicken the Sauce: Remove the lid, discard the bay leaf, then gradually stir the cornstarch mixture into the stew. Let it sit for a few minutes to thicken the sauce to your preferred consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve the stew hot and enjoy.
Notes
- For best results, brown the meat in batches to avoid steaming and to develop more flavor.
- Use peeled potatoes and carrots for a smoother, more cohesive stew texture.
- The cornstarch slurry is essential to thicken the stew; adjust quantity if you prefer a thicker or thinner consistency.
- You can substitute chuck roast with other stew beef cuts if desired.
- If you prefer a thicker stew, allow it to simmer with the lid off for a few minutes after adding the cornstarch slurry.
- Leftovers reheat well and often taste better the next day once flavors have melded further.
