There is something deeply restorative about a bowl of proper beef stew. The moment the aroma of slow-cooked beef and rich gravy fills the kitchen, you just know everything is going to be alright. For years, I believed that achieving that truly deep, developed flavour meant a whole afternoon tethered to the stove, watching a simmering pot. Then, the Instant Pot came into my life, and it completely changed my approach to classic dishes like this. This Instant Pot Beef Stew recipe delivers that all-day-simmered taste in just over an hour.

The magic is in how the pressure cooker coaxes every bit of flavour from the ingredients. The beef becomes meltingly tender, the vegetables are soft but hold their shape, and the gravy is glossy, rich, and intensely savoury. I’ve been making this for over 7 years, and it never disappoints; it’s the recipe my family requests the moment there’s a chill in the air. It’s a wonderful meal for a Sunday lunch but straightforward enough for a hearty weeknight dinner. If you’re looking for other satisfying meals, my Cheeseburger Lasagna Recipe is another one that always gets compliments.

This isn’t just a quicker version of the classic; it’s a version that I genuinely believe is better. The sealed environment of the Instant Pot traps all the moisture and flavour, creating a sauce that’s simply magnificent. Let’s get cooking.

Recipe Overview

This Instant Pot Beef Stew recipe creates a deeply flavourful and hearty meal with incredibly tender beef chunks, soft root vegetables, and a rich, thyme-infused gravy. The pressure cooking process concentrates the flavours, resulting in a stew that tastes like it has been simmering for hours. After testing this many times, I’ve found that taking a few extra minutes to thoroughly deglaze the pot with the red wine is the absolute key to a flawless, deep-brown gravy without any risk of a ‘burn’ notice.

• Prep Time: 20 minutes
• Cook Time: 50 minutes (including pressurising and release)
• Total Time: 1 hour 10 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Instant Pot Beef Stew Recipe

• Genuine Flavour: Pressure cooking tenderises the beef chuck until it falls apart with a fork, while the combination of red wine, beef broth, and tomato purée builds a remarkably complex and savoury sauce.
• Ready in Under 90 Minutes: From start to finish, you can have a stew with slow-cooked depth on the table in about 70 minutes. It’s a game-changer for weeknight dinners.
• Flexible Recipe: You can easily adapt this to what you have. Swap the carrots for parsnips, add a handful of chopped mushrooms with the onions, or stir in some kale at the end for extra greens.
• Great for Family Dinners: This stew works beautifully for a cosy weekend meal when you want something nourishing and satisfying to share with loved ones.
• Family Tested: My husband, who’s usually picky, asked for seconds the very first time I made this version! Now it’s a staple in our home.

Instant Pot Beef Stew Recipe

⏱️ 20 min prep  •  🍳 85 min cook  •  👥 6 servings

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Ingredients You’ll Need

The quality of your ingredients, especially the beef, will make a big difference here. I always opt for beef chuck, as its fat content and connective tissue break down beautifully under pressure, creating tender meat and a luscious sauce. For the stock, I often use Knorr Rich Beef Stock Pots for a really dependable, savoury base.

• 1.2kg beef chuck, cut into 4cm (1.5-inch) cubes
• 2 tbsp olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3 large carrots, peeled and cut into 2cm (1-inch) pieces
• 2 celery stalks, cut into 2cm (1-inch) pieces
• 450g Maris Piper potatoes, peeled and cut into 3cm (1.2-inch) cubes
• 3 tbsp plain flour
• 2 tbsp tomato purée
• 120ml dry red wine (like Merlot or Cabernet Sauvignon)
• 900ml rich beef broth
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt (or to taste)
• ½ tsp freshly ground black pepper
• 150g frozen peas
• A small bunch of fresh parsley, chopped

Sophia’s Tip: Don’t skip the step of patting the beef dry before searing. A dry surface is crucial for creating the Maillard reaction, which is the chemical process that gives browned meat its deep, complex flavour. It makes a world of difference.

How to Make This Instant Pot Beef Stew Recipe

The process is straightforward. We’ll build layers of flavour by searing the meat, sautéing the vegetables, and creating a rich sauce base, all in the Instant Pot, before letting the pressure cooker work its magic.

1. Sear the Beef: Set your Instant Pot to the ‘Sauté’ function on high. Pat the beef cubes completely dry with a paper towel and season generously with salt and pepper. Add 1 tbsp of olive oil to the hot pot. Working in two batches to avoid overcrowding, sear the beef for 3-4 minutes per side, until a deep brown crust forms. Remove the seared beef to a plate and set aside.
2. Sauté the Vegetables: Add the remaining 1 tbsp of olive oil to the pot. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the onions have softened and are turning translucent. Add the minced garlic and cook for another minute until fragrant.
3. Create the Sauce Base: Sprinkle the flour over the vegetables and stir continuously for one minute to cook out the raw taste. Stir in the tomato purée and cook for another minute. This step helps to thicken the stew and adds another layer of flavour.
4. Deglaze the Pot: Pour in the red wine to deglaze. Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom of the pot. This is where so much flavour is hiding! Let the wine bubble and reduce by about half, which should take 2-3 minutes.
5. Combine and Pressurise: Turn off the ‘Sauté’ function. Return the seared beef and any accumulated juices to the pot. Add the cubed potatoes, beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir everything together well.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to ‘Sealing’. Select the ‘Pressure Cook’ or ‘Manual’ setting and set the timer for 35 minutes at high pressure.
7. Release the Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes. This helps the meat to stay tender. After 10 minutes, carefully move the valve to ‘Venting’ to release any remaining steam.
8. Finish and Serve: Carefully open the lid. Remove the bay leaves. Stir in the frozen peas and fresh parsley. The residual heat will cook the peas in a minute or two. Taste the gravy and adjust seasoning with more salt and pepper if needed. Serve hot in bowls.

Tips From My Kitchen

• Don’t Crowd the Pot: When browning the beef, do it in batches. Giving the cubes of meat enough space ensures they sear and develop a deep brown crust rather than just steaming in their own juices. This crust is foundational to the stew’s final flavour.
• The Secret Step for Flavour: I learned that the most important step for an Instant Pot stew is thorough deglazing. The browned-on bits at the bottom of the pot, known as fond, are pure, concentrated flavour. Scraping them up meticulously ensures they dissolve into your gravy, making it incredibly rich.
• Make-Ahead Method: You can chop all the vegetables (onions, carrots, celery, potatoes) a day in advance. Store the onions, carrots, and celery together in one airtight container, and the potatoes submerged in cold water in another, both in the fridge. This makes assembly much quicker.
• Storage and Reheating: This beef stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes brilliantly for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or using the ‘Sauté’ function on low in your Instant Pot.

Equipment You’ll Need

• 6-quart or 8-quart Instant Pot (or other electric pressure cooker)
• Wooden spoon or flat-edged spatula
• Tongs for turning the beef
• Sharp knife and cutting board

Delicious Variations to Try

Once you have the basic technique down, this recipe is wonderfully adaptable. Here are a few variations we enjoy at home:

• Rich Mushroom & Ale Stew: Swap the red wine for a dark British ale or stout. Add 250g of sliced chestnut mushrooms along with the onions for an earthy, deep flavour.
• Add Some Dumplings: Prepare a simple suet dumpling mix. After the pressure cooking is complete, drop spoonfuls of the dough onto the surface of the stew. Secure the lid again and pressure cook on high for a further 5 minutes to get fluffy, steamed dumplings.
• Different Protein: This method works beautifully with lamb shoulder instead of beef. You could also try it with chicken thighs, but I’d reduce the pressure cooking time to around 15 minutes. For another great chicken recipe, check out my Bang Bang Chicken Thighs.

What to Serve With This Instant Pot Beef Stew Recipe

This is a hearty, all-in-one meal, but a few accompaniments can make it even better. Here are my favourite pairings:

• Crusty Bread: A warm, crusty baguette or sourdough loaf is non-negotiable in our house for mopping up every last drop of the glorious gravy.
• Creamy Mash: If you omit the potatoes from the stew itself, serving it over a pile of creamy mashed potatoes is a truly comforting experience.
• Simple Greens: A side of steamed green beans or buttered cabbage adds a touch of freshness and colour to the plate.
• Drink Pairing: A glass of the same red wine you used in the cooking, such as a Merlot or a Shiraz, is a natural fit. A classic British bitter or amber ale also complements the rich beef flavour wonderfully.

Frequently Asked Questions

Instant Pot Beef Stew Recipe

A rich and hearty beef stew with tender beef, root vegetables, and a savory red wine gravy, all made quickly and easily in the Instant Pot.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 715

Ingredients Method Notes

Ingredients

  

• 1.2 kg beef chuck cut into 4cm (1.5-inch) cubes
• 2 tbsp olive oil
• 2 medium onions chopped
• 4 cloves garlic minced
• 3 large carrots peeled and cut into 2cm (1-inch) pieces
• 2 celery stalks cut into 2cm (1-inch) pieces
• 450 g Maris Piper potatoes peeled and cut into 3cm (1.2-inch) cubes
• 3 tbsp plain flour
• 2 tbsp tomato purée
• 120 ml dry red wine like Merlot or Cabernet Sauvignon
• 900 ml rich beef broth
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt or to taste
• ½ tsp freshly ground black pepper
• 150 g frozen peas
• A small bunch of fresh parsley chopped

Method

 

1. Sear the Beef: Set your Instant Pot to the 'Sauté' function on high. Pat the beef cubes completely dry with a paper towel and season generously with salt and pepper. Add 1 tbsp of olive oil to the hot pot. Working in two batches to avoid overcrowding, sear the beef for 3-4 minutes per side, until a deep brown crust forms. Remove the seared beef to a plate and set aside.
2. Sauté the Vegetables: Add the remaining 1 tbsp of olive oil to the pot. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the onions have softened and are turning translucent. Add the minced garlic and cook for another minute until fragrant.
3. Create the Sauce Base: Sprinkle the flour over the vegetables and stir continuously for one minute to cook out the raw taste. Stir in the tomato purée and cook for another minute. This step helps to thicken the stew and adds another layer of flavour.
4. Deglaze the Pot: Pour in the red wine to deglaze. Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom of the pot. This is where so much flavour is hiding! Let the wine bubble and reduce by about half, which should take 2-3 minutes.
5. Combine and Pressurise: Turn off the 'Sauté' function. Return the seared beef and any accumulated juices to the pot. Add the cubed potatoes, beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir everything together well.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to 'Sealing'. Select the 'Pressure Cook' or 'Manual' setting and set the timer for 35 minutes at high pressure.
7. Release the Pressure: Once the cooking time is complete, let the pressure release naturally for 10 minutes. This helps the meat to stay tender. After 10 minutes, carefully move the valve to 'Venting' to release any remaining steam.
8. Finish and Serve: Carefully open the lid. Remove the bay leaves. Stir in the frozen peas and fresh parsley. The residual heat will cook the peas in a minute or two. Taste the gravy and adjust seasoning with more salt and pepper if needed. Serve hot in bowls.

Notes

This stew is delicious served on its own, or with a side of crusty bread for dipping into the rich gravy.

I truly hope you love this Instant Pot Beef Stew recipe as much as my family and I do. It’s a wonderfully rewarding meal that brings so much warmth and satisfaction to the table with a fraction of the traditional effort. If you try it, please let me know how it turned out in the comments below. I love hearing from you!

Happy cooking,
Sophia