Nothing beats the warmth of a rich, savory bowl of beef stew for Instant Pot, delivered with record-breaking tenderness.
Prep time: 15 minutes Cook time: 45 minutes Servings: 4–6
Shop Key Ingredients
To achieve that signature velvety texture and deep umami profile, these essentials are non-negotiable.
- Instant Pot Pro 6-Quart: The ultimate tool for consistent, high-pressure results.
- Better Than Bouillon Beef Base: Provides a depth of flavor that standard cubes simply cannot match.
- Wusthof Classic Chef's Knife: Essential for uniform vegetable chopping and meat prep.
- Lodge Cast Iron Skillet: Optional, but ideal for a superior, hard sear on your beef chunks.
Full Recipe Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch chunks
- 2 tbsp avocado oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced into thick rounds
- 1 lb Yukon Gold potatoes, cut into 1-inch pieces
- 2 tbsp tomato paste
- 2 cups beef broth
- 1/2 cup dry red wine
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 cup fresh parsley, chopped (for garnish)
- Sea salt and cracked black pepper to taste
The 5 Steps to Perfection
Step 1: Sear for Depth
Pat your beef chunks completely dry with paper towels—moisture is the enemy of a golden crust. Season aggressively with salt and pepper, then sear in the pot on the 'Sauté' setting until a deep brown crust forms (this is the Maillard reaction, the chemical process that creates complex flavor). Working in batches prevents crowding the pot, which keeps the meat searing instead of steaming.
Step 2: Build the Foundation
Remove the beef and add the onions to the pot, scraping up all those delicious caramelized bits from the bottom, also known as the fond. Stir in the garlic and tomato paste for one minute, allowing the paste to darken slightly; this takes the raw edge off and caramelizes the sugars for a richer base.
Step 3: Deglaze and Combine
Pour in the red wine, scraping the bottom of the vessel vigorously to ensure every bit of flavor is incorporated into the liquid. Once the wine has reduced by half, stir in your beef broth, Worcestershire sauce, thyme, and bay leaves. This liquid foundation is where your beef stew in the instant pot gets its signature profile.
Step 4: Pressure Cook to Tenderness
Return the seared beef and any juices back to the pot along with the carrots and potatoes. Secure the lid, seal the valve, and cook on High Pressure for 35 minutes, allowing for a 10-minute natural pressure release (this gentle decline in pressure keeps the beef incredibly moist).
Step 5: Finish and Serve
Once the pin drops, carefully open the lid and stir in your fresh parsley, checking that the meat yields easily to a fork. If you prefer a thicker gravy, stir in a cornstarch slurry and simmer for two minutes using the Sauté function. Serve this instant pot beef stew in wide, shallow bowls to capture every drop of that luscious, concentrated broth.
This is the weeknight-friendly beef stew recipe for instant pot that transforms humble ingredients into a five-star meal. Make it tonight for a comforting, cozy dinner, and keep our other pressure cooker favorites on standby for your next busy evening.
