Instant Pot Beef Stew

Instant Pot Beef Stew: Your Cozy Bowl of Comfort (in Record Time!)

Hey there, hungry friends! Emily here, wiping a bit of stew splatter off my trusty apron. Can you smell that? That deep, rich, meaty aroma curling through the air? It’s the scent of pure comfort, the kind that makes your shoulders relax the second you walk through the door. And guess what? We’re making that magic happen TODAY in your kitchen with this ridiculously easy Instant Pot Beef Stew! 🥩🥕

Remember those chilly evenings growing up when a steaming bowl of stew felt like a warm hug? That’s exactly what this recipe delivers – fall-apart tender beef, hearty veggies swimming in a savory, deeply flavorful broth – but without the hours of simmering on the stove. Yep, your Instant Pot is about to become your new best friend for cozy nights, busy weeknights, and anytime you crave that soul-soothing, homemade goodness. It’s the kind of meal that makes everyone gather around the table, spoons at the ready, maybe even fighting over the last potato chunk (no judgment here!). Forget takeout; this is real food, packed with love and flavor, ready in under an hour. So grab your favorite pot (the electric one!), and let’s get stewing!

Grandma’s Spoon & My First Stew Mishap

This stew recipe? It whispers of my Grandma Betty’s kitchen – specifically, her ancient, dented stockpot that seemed perpetually bubbling. Her stew was legendary, an all-day affair that filled her tiny house with an aroma that could stop traffic. As a kid, I’d perch on a stool, “helping” (mostly stealing carrot coins), mesmerized by her wooden spoon stirring the deep, burgundy depths.

My first solo attempt at stew, years later in my first apartment? Well… let’s just say it involved ambition, a cheap cut of beef, and zero patience. I cranked the heat, skipped the sear (“Too messy!”), and expected miracles in 45 minutes. The result? Beef tougher than my old sneakers and potatoes that somehow managed to be both crunchy and mushy. 😂 It was a humbling, hilarious disaster! But that tough-as-nails beef taught me the non-negotiable secrets: sear like your flavor depends on it (it does!) and give tough cuts the low-and-slow time they deserve. The Instant Pot? It’s my modern cheat code to Grandma Betty-level tenderness without the all-day vigil. It captures that soul-warming essence, turning my kitchen into that same haven of comfort, just a whole lot faster.

Instant Pot Beef Stew

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• Author: Emily Walker
• Total Time: 1 hour
• Yield: 6 1x

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Description

This Instant Pot Beef Stew is the kind of meal that fills the house with a deep, comforting aroma—just like the ones my mom used to make on chilly evenings. Rich with tender beef, hearty vegetables, and a savory broth, it’s a one-pot classic made easy with modern convenience. Cozy up and dig in!

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Ingredients

Scale 1x2x3x

2 lbs boneless chuck roast, cubed

3 tbsp extra-virgin olive oil, divided

2 tsp kosher salt, divided

½ tsp black pepper, divided

1 large yellow onion, chopped

2 cloves garlic, minced

1 lb carrots (about 6), sliced

1 large russet potato, peeled and diced

1 (14.5 oz) can low-sodium beef broth

1 tbsp Worcestershire sauce

1 bay leaf

1 tsp dried thyme

1 (8 oz) can no-salt tomato sauce

2 tbsp cornstarch

2 tbsp water

1½ cups peas (fresh or frozen)

Fresh parsley or rosemary, for garnish (optional)

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Instructions

Sear Beef: Set Instant Pot to sauté. Heat 1½ tbsp oil. Season beef with 1 tsp salt and ¼ tsp pepper. Brown in batches, then set aside.

Sauté Veggies: Add remaining oil, onion, and garlic. Sauté 2–3 minutes.

Build Stew: Add beef, carrots, potatoes, broth, Worcestershire, bay leaf, thyme, tomato sauce, and remaining salt and pepper.

Pressure Cook: Seal lid and cook on high pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick release.

Thicken: Mix cornstarch with water. Stir into stew with peas. Sauté for a few minutes until thickened.

Serve: Garnish with parsley or rosemary if desired.

Notes

One bowl, endless comfort—this stew is your shortcut to a hearty homemade meal without the wait.

• Prep Time: 15 minutes
• Cook Time: 45 minutes

Nutrition

• Calories: 400 per serving
• Fat: 18g per serving
• Carbohydrates: 28g per serving
• Protein: 32g per serving

Your Flavor Arsenal: What You’ll Need

Here’s the crew that’ll transform into pure comfort! Don’t stress about exact brands – stew is forgiving. I’ve tucked in my favorite tips and swaps too.

• 2 lbs boneless chuck roast, cubed (1-inch pieces): Chuck is the STEW MVP! It’s marbled with fat that melts into incredible tenderness under pressure. Chef Tip: Ask your butcher to cube it – saves time! Sub: Boneless beef short ribs are a luxurious swap.
• 3 tbsp extra-virgin olive oil, divided: We use half for searing the beef, half for the veggies. EVOO adds a lovely fruitiness. Sub: Avocado oil works great for high-heat searing.
• 2 tsp kosher salt, divided & ½ tsp black pepper, divided: Seasoning in layers is key! We start the beef, then finish the pot. Chef Note: Kosher salt is less salty by volume than table salt. Adjust later if needed!
• 1 large yellow onion, chopped: The flavor foundation! Yellow onions are sweet and mellow when cooked. Chop them roughly – they’ll melt into the stew.
• 2 cloves garlic, minced: Non-negotiable flavor booster! Smash them with your knife first for easier mincing. Chef Hack: Use a microplane for super-fine garlic paste.
• 1 lb carrots (about 6), sliced: Sweetness and color! Slice them thick (½-inch) so they hold up. Sub: Parsnips add a lovely earthy note – swap half the carrots if you like.
• 1 large russet potato, peeled and diced (1-inch): Russets break down slightly, helping thicken the stew naturally. Sub: Yukon Golds hold their shape better if you prefer distinct potato chunks.
• 1 (14.5 oz) can low-sodium beef broth: Low-sodium lets YOU control the salt level. Chef Insight: Better than Bouillon (beef base) mixed with water is my secret weapon for deeper flavor!
• 1 tbsp Worcestershire sauce: The umami bomb! Adds depth, savoriness, and a touch of tang. Don’t skip! Sub (GF): Coconut aminos or gluten-free tamari in a pinch.
• 1 bay leaf: That subtle, herbal backbone. Remember to fish it out before serving!
• 1 tsp dried thyme: Earthy, slightly floral notes that pair perfectly with beef. Chef Tip: Rub dried thyme between your fingers before adding to release its oils.
• 1 (8 oz) can no-salt tomato sauce: Adds body, richness, and a touch of acidity without overwhelming tomato flavor. Sub: ½ cup crushed tomatoes or even ketchup in a pinch (reduce salt!).
• 2 tbsp cornstarch + 2 tbsp water: Our quick slurry for that luscious, glossy finish. Sub (GF/Paleo): Arrowroot powder works great too!
• 1½ cups peas (fresh or frozen): Bursts of sweetness and vibrant green! Add frozen right at the end – they cook instantly. Sub: Green beans (cut) added with the carrots work too.
• Fresh parsley or rosemary, for garnish (optional): A pop of color and freshness! Parsley is bright, rosemary is woodsy. Highly recommended for that “chef’s kiss” finish.

Let’s Build That Stew! (Step-by-Step with Chef Emily)

Okay, team, Instant Pot is plugged in? Aprons on? Let’s do this! Follow these steps, and you’ll have stew magic in no time.

1. Sear That Beef Like a Boss! Hit “Sauté” on your Instant Pot (Normal or Medium heat). Add 1.5 tbsp oil. While it heats, toss the beef cubes in a bowl with 1 tsp salt and ¼ tsp pepper. Chef’s Golden Rule: **DON’T CROWD THE POT!** Seriously, this is crucial for a good sear, not steam. Add only half the beef. Let it sit undisturbed for a good 2-3 minutes until you get a beautiful, dark brown crust. Flip, sear the other side (another 2-3 mins). Transfer to a bowl. Repeat with the remaining beef, adding a tiny splash more oil if needed. Why this matters: This browning (the Maillard reaction!) is FLAVOR GOLD. It creates those delicious fond bits on the bottom of the pot that will dissolve into liquid gold later. Set all that gorgeous beef aside.
2. Sweat the Aromatics: Add the remaining 1.5 tbsp oil to the pot. Toss in the chopped onion. Sauté for 2-3 minutes, stirring occasionally, until they start to soften and turn translucent. Now add the minced garlic! Stir constantly for just 30 seconds – we want fragrant, not burnt! Chef Hack: Scrape up any browned bits from the beef with your spoon as you stir – that’s free flavor!
3. Build the Flavor Foundation: Time for the grand assembly! Dump the seared beef (and any juices!) back into the pot. Add the sliced carrots, diced potatoes, low-sodium beef broth, Worcestershire sauce, bay leaf, dried thyme, tomato sauce, and the remaining 1 tsp salt and ¼ tsp pepper. Give it a good, gentle stir to combine everything. Important Note: Ensure the liquid *just* covers the meat and veggies. If it’s shy, add a splash more broth or water. But don’t drown it!
4. Pressure Cook to Tenderness: Secure the lid! Make sure the valve is set to “Sealing.” Select “Pressure Cook” or “Manual” (depending on your model) on HIGH pressure. Set the timer for 35 minutes. The pot will take about 10-15 minutes to come to pressure (you’ll see the float valve pop up). Now, walk away! Seriously, go fold some laundry or pour a glass of wine. The magic is happening.
5. The Patient Release: Once the 35-minute cook time is up, let the pressure release NATURALLY for 10 minutes. This means just leave it alone! Letting the pressure drop slowly helps keep the beef incredibly tender. After 10 minutes, carefully switch the valve to “Venting” for a quick release of any remaining steam (watch out for that hot blast!).
6. Thicken & Pea-fect It! Remove the lid (point it away from you!). Fish out and discard the bay leaf. In a small bowl, whisk the cornstarch with 2 tbsp cold water until smooth – this is your slurry. Hit “Sauté” again (Normal heat). Stir the slurry into the bubbling stew. Add the frozen peas. Stir constantly for 2-4 minutes. You’ll see it transform – the broth will turn glossy and thicken beautifully to coat the back of a spoon. Chef Tip: If you want it thicker, mix another 1 tsp cornstarch with 1 tsp water and repeat. For thinner stew, just add a splash of broth.
7. Taste & Triumph! Give it a final taste. Need more salt? Pepper? A dash more Worcestershire? Adjust now! Turn off the pot.

Cozy Up: How to Serve Your Masterpiece

This stew is pure, unadulterated comfort in a bowl. Ladle it generously into deep, wide bowls – you want plenty of room for that glorious broth! For the ultimate cozy experience:

• **The Bread Basket is Essential:** A big hunk of crusty sourdough, warm baguette slices, or fluffy biscuits are PERFECT for sopping up every last drop. Garlic bread? Yes, please!
• **Freshness Factor:** That sprinkle of chopped fresh parsley or rosemary isn’t just pretty; it cuts the richness beautifully. Don’t skip it!
• **Simple Sides:** A bright, simple green salad with a tangy vinaigrette balances the heartiness perfectly. Or keep it ultra-comforting with a dollop of creamy mashed potatoes right *under* the stew!

Serve it piping hot, gather your people, and watch the happy silence descend.

Make It Your Own! Flavor Twists & Swaps

Got an idea? Run with it! Stew is a fantastic canvas. Here are some fun spins:

1. Coq au Vin Vibes: Swap the beef for 2.5 lbs boneless, skinless chicken thighs. Use red wine (½ cup) instead of some broth, and add 8 oz sliced mushrooms with the carrots. Hello, French bistro!
2. Hearty & Herby: Add 1 tbsp chopped fresh rosemary or 2 tsp dried herbes de Provence with the thyme. Stir in 1 cup chopped kale or spinach with the peas for a green boost.
3. Smoky & Spicy: Add 1 tsp smoked paprika and a pinch of cayenne pepper with the dried spices. Stir in 1 cup frozen corn with the peas. Top with a dollop of sour cream or avocado.
4. Gluten-Free/Paleo: Use arrowroot powder instead of cornstarch. Double-check Worcestershire is GF (like Lea & Perrins) or use coconut aminos. Swap potatoes for cubed sweet potatoes or turnips (adjust cook time slightly if needed).
5. Wine-Infused Depth: After sautéing onions/garlic, deglaze the pot with ½ cup dry red wine (like Cabernet Sauvignon or Pinot Noir). Let it bubble and reduce by half for 2-3 minutes *before* adding the broth and other liquids.

Emily’s Stew Secrets & Kitchen Confessions

This stew has been on quite a journey with me! It started as my desperate attempt to recreate Grandma Betty’s magic on a Tuesday night without the 4-hour simmer. The first few Instant Pot versions? Good, but missing that deep, developed richness. Then I remembered her mantra: “Brown is beautiful, Emily!” I started searing the beef harder, in smaller batches, really letting those crusty bits form. Game. Changer. That, plus the Worcestershire and tomato sauce secret weapons, finally nailed it.

Confession time: I *still* sometimes forget the bay leaf until the lid is sealed. 🤦‍♀️ If that happens, I just fish it out later – no harm done! And about those peas… one time, in a pre-coffee haze, I dumped them in *before* pressure cooking. Let’s just say mushy, gray peas are NOT appetizing! Frozen at the end is the only way.

The best part? This stew tastes even MORE amazing the next day. The flavors meld and deepen. I always make a double batch – one for now, one for the freezer (it freezes beautifully!). It’s my edible security blanket for crazy weeks. I hope it becomes yours too!

Stew Q&A: Your Questions, Answered!

Let’s tackle those common stew ponderings!

1. Q: My beef is still a bit tough! What happened?
   A: Don’t despair! The most common culprits are: a) Not enough cook time (35 mins is usually perfect for 1-inch chuck, but older beef or larger pieces might need 5 more mins). b) Quick-releasing ALL the pressure immediately (the 10-min natural release is crucial for tenderness!). c) The cut of beef – chuck is ideal. If it’s still tough, simply reseal the lid and pressure cook for another 5-10 mins with a full natural release.
2. Q: Can I add other veggies? When?
   A: Absolutely! Root veggies (parsnips, turnips, sweet potatoes) can go in with the carrots/potatoes. Mushrooms are great added with the onions/garlic. Delicate veggies (zucchini, green beans, kale) should be stirred in with the peas at the end during the thickening step, just to heat through.
3. Q: My stew is too thin/too thick! Help!
   A: Too Thin: Mix another 1 tbsp cornstarch with 1 tbsp COLD water. Hit “Sauté,” stir the slurry in, and simmer 2-3 mins. Repeat if needed. Too Thick: Easy fix! Stir in splashes of beef broth, water, or even a little red wine until it reaches your perfect consistency. Simmer for a minute or two to blend.
4. Q: Can I make this ahead or freeze it?
   A: YES! This stew is arguably better the next day. Cool completely, store airtight in the fridge for up to

Instant Pot Beef Stew

Final Thoughts: A Bowl Full of Love (and Leftovers!)

At the end of the day, this Instant Pot Beef Stew isn’t just about saving time in the kitchen – it’s about reclaiming those soul-warming moments we crave in our busy lives. That magical moment when you lift the lid and the rich aroma fills your kitchen… when you take that first spoonful of tender beef and savory broth… when you watch your family go back for seconds without even being asked. That’s the real magic.

What I love most about this recipe is how it bridges generations. It captures all the deep, comforting flavors of Grandma Betty’s all-day simmered stew, but fits into our modern schedules. And like all the best comfort foods, it’s endlessly adaptable to your tastes and what’s in your fridge.

So whether you’re meal prepping for the week, feeding a crowd on game day, or just treating yourself to some delicious self-care, this stew has your back. Make a double batch (you’ll thank yourself later), freeze some for future you, and don’t forget the crusty bread for dipping. Because really, isn’t that what life’s about – simple pleasures, good food, and the people we share it with?

Now, who’s ready to make some stew memories? 🍲✨

“Good food is the foundation of genuine happiness.” – Auguste Escoffier (and also your friend, Chef Emily!)