There are few things more welcoming on a chilly British evening than the deep, savoury aroma of a beef stew simmering away. For years, I believed that achieving that truly tender, melt-in-your-mouth beef and a gravy with real depth required hours of patient stove-top simmering. But then, the Instant Pot entered my kitchen, and it completely changed the game. This Instant Pot beef stew recipe delivers that all-day-simmered flavour in about an hour, a modern kitchen miracle that has become a staple in our home. This is my go-to recipe when I need something deeply comforting but impressive for a Sunday lunch.

What makes this particular beef stew so special is the layering of flavours we build right in the pot. We start by getting a beautiful, dark sear on the beef, which creates the foundation. Then, we soften the classic trio of onion, carrots, and celery before blooming tomato purée and deglazing with a generous splash of red wine. The pressure cooker works its magic, forcing all that wonderful flavour into the meat and vegetables, resulting in an exceptionally rich gravy and beef that you can cut with a spoon. It’s the kind of satisfying meal that gathers everyone around the table, ideal for when the nights start to draw in.

Whether you’re an experienced Instant Pot user or new to pressure cooking, this recipe is straightforward and immensely rewarding. It’s a brilliant dish for a family dinner, a casual get-together with friends, or for batch-cooking on a Sunday to set yourself up for the week ahead. Let’s get cooking.

Recipe Overview

This Instant Pot beef stew recipe uses the power of pressure cooking to create a deeply flavourful and tender stew in a fraction of the traditional time. You can expect succulent chunks of beef, perfectly cooked vegetables, and a rich, glossy gravy that tastes like it has been simmering for hours. After a few tests, I found that allowing a 10-minute natural pressure release before the quick release results in even more tender beef, so don’t skip that part!

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Instant Pot Beef Stew Recipe

• Genuine Depth of Flavour: The pressure cooker brilliantly melds the taste of the seared beef, red wine, and savoury beef stock. The resulting gravy is rich and complex, clinging beautifully to every ingredient.
• Ready in About an Hour: You get the slow-cooked taste you crave without the long wait. From browning the meat to serving, the entire process is completed in roughly 60 minutes.
• A Forgiving & Flexible Recipe: Out of carrots? Use parsnips instead. Want to add more veg? A handful of frozen peas or some chopped mushrooms stirred in with the onions works wonderfully.
• Great for a Weekend Feast: This is a superb main course for a relaxed Sunday lunch or a Saturday evening meal. It feels special without being complicated, much like our Creamy Chicken and Rice.
• Family Tested and Approved: This recipe always gets compliments in my house. The kids love the tender beef and potatoes, and there are never any leftovers when I serve it.

Instant Pot Beef Stew Recipe

⏱️ 20 min prep  •  🍳 75 min cook  •  👥 6 servings

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Ingredients You’ll Need

For the best results, start with good quality ingredients. A decent braising steak and a full-bodied red wine you’d actually drink (like a Merlot or Cabernet Sauvignon) will make a world of difference. I always use a low-sodium beef stock, like Knorr Stock Pots, which allows me to control the saltiness of the final dish.

• 1 kg beef braising steak or chuck steak, cut into 4cm (1.5-inch) chunks
• 2 tbsp olive oil
• 2 medium onions, chopped
• 3 medium carrots, peeled and cut into 2cm (1-inch) pieces
• 2 celery sticks, chopped
• 4 cloves garlic, minced
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 250 ml dry red wine
• 900 ml beef stock, preferably low-sodium
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 700g Maris Piper or King Edward potatoes, peeled and cut into 4cm (1.5-inch) chunks
• 1 tsp salt, or to taste
• ½ tsp freshly ground black pepper
• A small bunch of fresh parsley, chopped, for garnish

Marcus’s Tip: Make sure you pat the beef completely dry with paper towels before seasoning and searing. A dry surface is essential for getting that deep brown crust, which is where so much of the flavour comes from.

How to Make This Instant Pot Beef Stew Recipe

The process is simple and mostly hands-off once the lid is on. The key is to build the layers of flavour at the beginning by searing the meat and sautéing the vegetables properly.

1. Sear the Beef: Pat your beef chunks dry and season generously with salt and pepper. Select the ‘Sauté’ function on your Instant Pot and set it to high. Add 1 tbsp of olive oil. Once hot, brown the beef in two or three batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes per side, until a deep brown crust forms. Transfer 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 6-8 minutes, stirring occasionally, until the onions have softened and are turning translucent.
3. Build the Flavour Base: Add the minced garlic and tomato purée to the vegetables. Cook for another minute until the garlic is fragrant. This step cooks out the raw taste of the tomato purée.
4. Thicken and Deglaze: Sprinkle the plain flour over the vegetables and stir well to combine. Cook for one minute to cook off the floury taste. Pour in the red wine to deglaze the pot. What works best for me is using a flat-edged wooden spoon to scrape up all those flavourful browned bits from the bottom. Let the wine bubble and reduce by about half, which takes 2-3 minutes.
5. Combine Ingredients: Turn off the ‘Sauté’ function. Return the seared beef and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, dried thyme, and the chopped potatoes. Give everything a good stir to combine.
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, set the pressure to high, and set the timer for 35 minutes.
7. Release the Pressure: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. After 10 minutes, carefully move the steam release valve to ‘Venting’ to release any remaining pressure.
8. Finish and Serve: Carefully open the lid. Remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. Stir through the fresh chopped parsley and serve hot.

Tips From My Kitchen

• The Importance of Searing: Don’t be tempted to skip browning the beef in batches. Overcrowding the pot will cause the meat to steam rather than sear, and you’ll miss out on the deep, roasted flavour developed by the Maillard reaction.
• The Secret Step: I learned that deglazing the pot thoroughly is the most critical step for flavour and for preventing the dreaded “BURN” error on the Instant Pot. Scrape vigorously to ensure nothing is stuck to the bottom before you begin pressure cooking.
• Make-Ahead Magic: This stew is a fantastic make-ahead meal. In fact, the flavours deepen and improve overnight. Simply cool it completely and store it in the fridge. Reheat gently on the stove or in the microwave.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This stew also freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months.

Equipment You’ll Need

• Instant Pot (6-quart or 8-quart model) or other electric pressure cooker
• Sharp knife and cutting board
• Wooden spoon or spatula
• Ladle for serving

Common Mistakes to Avoid

• Cutting Vegetables Too Small: The high-pressure environment can turn small pieces of vegetables into mush. Cut your carrots and potatoes into hearty, 1.5 to 2-inch chunks so they hold their shape and texture.
• Forgetting to Deglaze: Any food stuck to the bottom of the inner pot can scorch during pressure cooking, which not only imparts a bitter taste but can trigger the appliance’s burn sensor and stop the cooking process.
• Using Thin Cuts of Beef: Avoid pre-cut “stewing steak” from the supermarket if it looks very lean or is cut into tiny pieces. A whole piece of chuck or braising steak that you cut yourself will yield much more tender and flavourful results.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. Here are a few variations we enjoy at home, sometimes even more than simple weeknight meals like our Easy Ground Beef Tacos.

• Guinness Beef Stew: For a richer, deeper flavour reminiscent of an Irish pub classic, simply swap the 250ml of red wine for 250ml of Guinness or another dark stout.
• Mushroom and Bacon Lardon Stew: Add 150g of smoked bacon lardons to the pot and render them down before searing the beef. Sauté 200g of quartered chestnut mushrooms along with the onions for an extra layer of smoky, earthy flavour.
• Herby Dumplings: About 10 minutes before serving, prepare a simple suet dumpling mix with fresh herbs. Drop spoonfuls on top of the stew, replace the lid (don’t seal), and allow them to steam on the ‘Sauté’ function for 10-15 minutes until puffed and cooked through.

What to Serve With This Instant Pot Beef Stew

This is a hearty, all-in-one meal thanks to the potatoes, but a few accompaniments take it to the next level.

• Crusty Bread: Absolutely non-negotiable in our house. A warm, crusty baguette or a slice of sourdough is essential for mopping up every last bit of the delicious gravy.
• Steamed Green Beans: A side of simple steamed green beans or tenderstem broccoli adds a welcome touch of green and a fresh, crisp contrast to the rich stew.
• Red Wine: The best pairing is a glass of the same red wine you used in the cooking, such as a robust Cabernet Sauvignon or a smooth Merlot.

Frequently Asked Questions

Instant Pot Beef Stew Recipe

A rich and hearty beef stew made effortlessly in the Instant Pot. Tender beef, root vegetables, and a savory red wine sauce create a classic and comforting meal perfect for a chilly evening.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 655

Ingredients Method Notes

Ingredients

  

• 1 kg beef braising steak or chuck steak cut into 4cm (1.5-inch) chunks
• 2 tbsp olive oil
• 2 medium onions chopped
• 3 medium carrots peeled and cut into 2cm (1-inch) pieces
• 2 celery sticks chopped
• 4 cloves garlic minced
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 250 ml dry red wine
• 900 ml beef stock preferably low-sodium
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• 700 g Maris Piper or King Edward potatoes peeled and cut into 4cm (1.5-inch) chunks
• 1 tsp salt or to taste
• ½ tsp freshly ground black pepper
• A small bunch of fresh parsley chopped, for garnish

Method

 

1. Sear the Beef: Pat your beef chunks dry and season generously with salt and pepper. Select the 'Sauté' function on your Instant Pot and set it to high. Add 1 tbsp of olive oil. Once hot, brown the beef in two or three batches, ensuring not to overcrowd the pot. Cook for 3-4 minutes per side, until a deep brown crust forms. Transfer 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 6-8 minutes, stirring occasionally, until the onions have softened and are turning translucent.
3. Build the Flavour Base: Add the minced garlic and tomato purée to the vegetables. Cook for another minute until the garlic is fragrant. This step cooks out the raw taste of the tomato purée.
4. Thicken and Deglaze: Sprinkle the plain flour over the vegetables and stir well to combine. Cook for one minute to cook off the floury taste. Pour in the red wine to deglaze the pot. What works best for me is using a flat-edged wooden spoon to scrape up all those flavourful browned bits from the bottom. Let the wine bubble and reduce by about half, which takes 2-3 minutes.
5. Combine Ingredients: Turn off the 'Sauté' function. Return the seared beef and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, dried thyme, and the chopped potatoes. Give everything a good stir to combine.
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, set the pressure to high, and set the timer for 35 minutes.
7. Release the Pressure: Once the cooking cycle is complete, let the pressure release naturally for 10 minutes. After 10 minutes, carefully move the steam release valve to 'Venting' to release any remaining pressure.
8. Finish and Serve: Carefully open the lid. Remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. Stir through the fresh chopped parsley and serve hot.

Notes

This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with crusty bread to soak up the delicious gravy.

I truly hope this Instant Pot Beef Stew recipe brings as much warmth and satisfaction to your dinner table as it does to ours. It’s a testament to how modern kitchen gadgets can help us create meals with traditional, slow-cooked character without spending all day in the kitchen. If you try it, please leave a comment below and let me know how it turned out! Cheers, Marcus.