The Best Instant Pot Beef Stew
The BEST Instant Pot Beef Stew EVER! Featuring exceptionally tender beef, perfectly cooked vegetables, and a rich, flavorful sauce, this Instant Pot Stew recipe delivers a classic beef stew in record time!
Looking for more cozy Instant Pot recipes? Don’t miss my recipes for Instant Pot Beef Bourguignon, Instant Pot Potato Corn Chowder and Instant Pot Chicken and Dumplings.
My recipe for Instant Pot Pot Roast has been a fan-favorite for years now. The beef is insanely tender, the potatoes and carrots are perfectly cooked, and the flavor is UNMATCHED!
But sometimes you want something a little bit cozier, a little bit brothier, and a little bit lighter. That my friends, is the time to turn to this recipe for Instant Pot Beef Stew.
This Instant Pot Stew is everything you crave in a cozy stew and then some! The potatoes and carrots are fork-tender and the beef is so tender it practically melts in your mouth. Enveloped in an incredibly rich broth, this stew hits the spot–and it is ready in just over an hour.
A Few Helpful Tips Before You Start
- Start by searing the beef and onion, which will enhance both the texture and flavor of the stew.
- Horseradish is a game-changer. A small amount adds a subtle, rich flavor and helps tenderize the beef without being overpowering.
- Red wine is optional, but encouraged. Adding a bit of dry red wine adds a rich, bold flavor to this Instant Pot stew. Feel free to use additional broth if you don’t care to cook with wine.
- Add the crushed tomatoes last. To prevent a burn notice from happening, always add thin liquid (like broth and wine) before adding any tomato product to your inner pot.
- Plan time for a natural pressure release. Allow at least 15 minutes for natural pressure release after pressure cooking to ensure the meat stays tender.
How to Make Instant Pot Beef Stew
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
1. Sear Beef. Using the sauté function, sear seasoned stew meat with chopped onions in a bit of oil until the beef is browned and caramelized.
2. Deglaze Inner Pot. Add red wine (or additional beef broth), and use a spatula or spoon to scrape up up any browned bits from the bottom of the inner pot. This is crucial for preventing a burn notice.
3. Layer Ingredients into Inner Pot. Add the beef broth, potatoes, carrots, seasonings and stir together. Top with crushed tomatoes, and GENTLY stir into the inner pot.
4. Pressure Cook with a Natural Pressure Release. Cook on HIGH pressure for 30 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
5. Thicken. After pressure cooking, turn the Instant Pot back to the sauté function and let the stew come to a bubble. Whisk cornstarch into a small bit of water until dissolved, add the slurry to the stew, and sauté, stirring often, until the stew has thickened to your desired consistency.
Serving Suggestions
Storage Instructions
- Refrigerate: Once cooled slightly, store leftover Instant Pot Beef Stew in an airtight container in the refrigerator for up to 4 days.
- Freeze: While you can opt to freeze leftover beef stew in a freezer-safe container for up to 3 months, keep in mind that the texture of the potatoes does not hold up well to freezing, and they will become mushy and slightly grainy when defrosted.
- Reheat: Defrost in the refrigerator overnight if needed. Reheat the stew in individual heat-safe bowls covered with a damp paper towel in 60-second intervals in the microwave, until warmed through.
More Favorite Instant Pot Comfort Food
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Instant Pot Beef Stew
Featuring exceptionally tender beef, perfectly cooked vegetables, and a rich, flavorful sauce, this Instant Pot Stew recipe delivers a classic beef stew in record time!
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Servings: 8
Calories: 256kcal
Instructions
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Turn the Instant Pot to sauté function, add 2 teaspoons oil, and let heat for 30-60 seconds. While the oil is heating, season the beef on all sides liberally with salt and pepper.
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Add the seasoned beef and chopped onion to the Instant Pot and sauté until the beef is browned on all sides and the onion has begun to soften, stirring often, about 3-5 minutes. Once the meat is almost fully browned, add in the 2 cloves of minced garlic and sauté for 30-60 seconds to just lightly toast the garlic.
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Add ½ cup of red wine (or ½ cup of beef broth if not using wine) to the inner pot and scrape up any browned bits off the bottom of the inner pot. Allow the alcohol to cook off for 1-2 minutes, then turn the sauté function off by hitting cancel.
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Add 3 cups of beef stock, 3 cups potatoes, 2 cups carrots, 1 bay leaf, 2 sprigs of fresh thyme (or 1 teaspoon dried thyme leaves), 1 tablespoon horseradish, and a generous pinch of salt. Stir to incorporate the ingredients and then top with 8 ounces crushed tomatoes and GENTLY stir again.
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Place lid on instant pot and be sure vent knob is closed to seal in pressure. To set the cooking time, hit the pressure cook or manual button and adjust the cooking time using the +/- buttons to 30 minutes on high pressure.
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Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes. Once pressure has been released, open the pressure cooker and remove bay leaf and thyme sprigs.
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To thicken the stew, hit cancel on the pressure cooker (to turn off the keep warm function) and turn back to sauté. Whisk together 3 tablespoons of water with 2 tablespoons if cornstarch and then whisk into beef stew once bubbling. Allow to bubble and thicken to desired consistency, whisking constantly.
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Taste and season with salt if needed. Hit cancel to turn off the instant pot and serve as desired.
Notes
Beef Broth/Stock Note: For a thicker stew, use 3 cups of beef broth or stock. For a thinner beef stew, use 4 cups of beef broth/stock.
Red Wine: A dry red wine such as Merlot or Cabernet is best. Feel free to use additional beef broth in place of wine.
Horseradish: Be sure to use prepared horseradish, not horseradish sauce. (The ingredients are just grated horseradish, salt, and sometimes vinegar.) It can found in the refrigerated section of your grocery store.
Potatoes: Use whole bite-sized new potatoes, quartered red or new potatoes, or 2 inches cubed, peeled russet potatoes. Keep in mind russet potatoes have a high starch content so they will not hold their shape as well as gold or red potatoes.
Crushed Tomatoes: In place of crushed tomatoes, you can use tomato sauce.
Gluten-Free: Use gluten-free Worcestershire Sauce, and be sure your beef broth is gluten-free.
Storage: Leftover cooled beef stew can be stored in the refrigerator in an airtight container or up to 4 days. You can opt to freeze the stew in a freezer-safe container for up to 3 months, but the texture of the potatoes may be altered after freezing.
Nutrition
Calories: 256kcal | Carbohydrates: 19g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 353mg | Potassium: 869mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5410IU | Vitamin C: 17.2mg | Calcium: 54mg | Iron: 2.6mg
This post was originally published in 2019 but was updated in 2024 with new photos and a new video.
