This Instant Pot Beef Stew recipe delivers everything you love about classic beef stew—tender chunks of beef, hearty root vegetables, and a rich broth—in a fraction of the time!
With the magic of pressure cooking, you’ll have a dish that rivals slow-cooked stews in just about an hour. Plus, leftovers taste even better the next day, making them perfect for meal prep.
Since I got the instant pot, I've been trying to put it to good use. I have even used it a few times to make my sweet potato and spicy chorizo stew.
Warm, tender, home-cooked meals with well-developed flavors like short ribs, Italian meatballs, or a fall-off-the-bone poached chicken are usually cooked in my slow cooker or on the stove with ample time to simmer.
So, after a few tries and testing different approaches, I finally got it down to an instant pot beef stew that's hearty, consistent in flavors and texture, and can be made in as little as 1 hour. It's an easy version and one that won't disappoint. Let's dig in!
And here are some great ideas for what to serve with beef stew.
Why You'll Love This Recipe
- Tender beef chunks: The pressure cooker ensures tender beef stew meat with perfectly browned bits from the sauté function.
- Deep flavors: Carefully selected ingredients add a rich, complex taste to this hearty stew.
- Healthy: This homemade meal is dairy-free, flourless, and paleo-friendly, with the switch of just one ingredient.
- Quick cook time: Skip the hours of slow cooking and pressure cook it in just about 1 hour.
- Perfect leftovers: The stew thickens overnight, and the flavors deepen, making it even more delicious the next day.
Ingredients & Helpful Notes
See the recipe card for full information on ingredients and quantities.
You can get everything from your local grocery stores to make this easy homemade beef stew. Here's what you need:
- Beef Chuck Roast (3-3.5 pounds): It's the perfect cut, yielding tender beef with a rich flavor. It’s ideal for stews and beef stew meat. Choose a well-marbled beef chuck roast and get some extra for my Dutch Oven Shredded Beef Roast.
- Root Vegetables: Go for a mix of sweet potatoes, one large russet potato for an extra starchy component, and one beet for a hearty texture and natural sweetness. Beef and beets melt together beautifully. It elevates the flavors of the meat while toning down the sweetness of the yams. Use any leftover sweet potatoes to make my Healthy Baked Chicken Drumsticks.
- Beet Greens (optional): If you bought them with the beet still attached, add them to this stew because they are packed with many vitamins and nutrients—they turn slightly sweet flavorwise.
- Olive Oil: Used to sear the beef and cook the onions and garlic for extra flavor.
- Molasses: An umami component, but this one has a savory-sweet flavor with a hint of spice. I use dark blackstrap molasses for a mild sweetness and a beautiful touch of dark color. Use leftovers to make my Instant Pot Apple Butter.
- Balsamic Vinegar: It's another ingredient rich in umami, but it also adds sweetness without sugar and a refreshing acidic element to help break down the meat's fat.
- Garlic and Yellow Onion: Essential for building a deep, savory base. After searing the beef, they are the first to go in some heated olive oil. I cook them for about 2 minutes until fragrant. It's important to scrape the instant pots' bottom with a wooden spoon to loosen all the browned bits from the meat.
- Anchovy Paste: A secret ingredient that infuses the stew with umami. A small amount is enough to boost the meaty flavors, and that's what we want (they won't make this beef stew taste fishy, I promise.)
- Vegetable Bouillon Cubes: Good quality vegetable bouillon cubes will give your meat stew a lot of flavors. Melt them directly with the anchovy paste, molasses, and balsamic vinegar to create an umami-rich layer of intensified flavors.
- Other Seasoning: Dried oregano balances the sweet flavors, and hearty dried Rosemary makes beef taste better. They are added towards the end before the lid closes for pressure cooking.
Top Tips
- Searing Beef: Don't rush the searing process—it adds flavor and helps build a rich base. Only sear one side of the beef to keep things quick and still get the most out of the flavors.
- Sear Beef in Two Separate Batches. If you throw it all in at once, the meat doesn't have enough room to brown and releases too much moisture. So now you're not browning but steaming them in their juices.
- Safe Time: Use that searing time to prep the veggies and assemble the seasoning while keeping an eye on the beef. It's a win-win.
- Cut the Vegetables Larger: Cut the root vegetables into larger chunks to prevent them from disintegrating in the stew.
- Add Umami Flavors—No Tomato Paste: I love a good tomato paste to add rich flavors to a stew. But this instant pot stew calls for umami-rich ingredients like anchovy paste, sweet-savory molasses, and a more acidic element of balsamic vinegar. The results are amazing!
- Natural Pressure Release: After cooking, quickly release pressure or keep warm to let the stew thicken.
Variations & Substitutions
- Make it Paleo-Friendly: Use only sweet potatoes and beets for a Paleo-friendly beef stew.
- Vegetable Options: Feel free to use more russet potatoes or red potatoes, if preferred.
- Add Frozen Peas: For a pop of color and added nutrients, stir in some frozen peas at the end of cooking.
Garnish Suggestions
If you have them, use fresh herbs like chopped cilantro or Parsley for garnish as a refreshing component.
Storage
- Leftovers: Store leftover beef stew in an airtight container in the fridge for up to 4 days. It’s even better the next day as the flavors continue to meld.
- Freezer-Friendly: For longer storage, transfer cooled stew to a freezer-safe container and freeze for up to 3 months. Reheat on the stovetop or in the microwave for a quick meal.
Recipe FAQs: All You Need To Know
Whether you use the instant pot or not, a good beef stew is all about the beef.
All the other ingredients are there to enhance or complement its flavors. So, the meat you choose is essential.
I always go for a piece of boneless beef chuck (roast). Always. It's one of the best-priced beef cuts, especially when on sale, and with the proper preparations, it turns into delicious tender stew meat.
Note: The best stew meat has a lot of connective tissue and enough fat for flavoring. Those tissues break down into gelatin, turning meat into moist and tender bites after prolonged cooking.
A boneless chuck roast has some distinctive pockets of fatty lines. Use a sharp knife to cut through these lines and trim off any thick layers of fat in those large seams and silverskin.
Then, cut approximately into 1 to 1 ½-inch cubes—season with a few pinches of salt and black pepper.
Yes! But not all sides need to be browned. I've tested both ways, and here are my findings:
1) Not browning the meat resulted in an "okay stew," but without the satisfying, deep, meaty flavors. Instead, it was more of a vegetable stew, leaving you wondering what happened to the beef.
2) A good sear creates beautiful, rich, meaty flavors with those caramelized brown bits stuck at the bottom of the pot for a good base—a small step worth the effort.
3) You don't have to brown all sides of the meat. I sear only one side, saving time and still getting the most out of the flavors.
4) Sear the beef in two separate batches. If you throw it all in at once, the meat doesn't have enough room to brown and releases too much moisture. So now you're not browning but steaming them in their juices.
5) You want to ensure that one side is nicely browned, leaving meaty seared bits at the bottom of the pot, which we will use to develop an amazing base for flavor.
Cut the root vegetables into larger chunks almost equal in size to the meat or even a bit larger.
They become mushy and almost entirely fall apart if you chop them too small. You want them soft but still hold some of their shapes.
I don't use any flour, cornstarch, or roux. Starchy potatoes and beets will already naturally thicken the beef stew.
At first, some liquid will be visible in the pot, but the potatoes will eventually absorb most of it.
This is not a soupy stew but has the perfect consistency of a hearty, healthy hot pot!
If you have the option, choose the Meat/Stew setting.
It's a pre-programmed setting equivalent to cooking at High Pressure for 35 minutes (it will take about 7 to 10 minutes for the instant pot to come to pressure).
No. I add enough water—about ½ cup—for the cooker to come to pressure. Anything more might result in a loss of flavor and a soupy texture. Remember, the vegetables will release some liquid as well.
You can substitute anchovy fillets—1 fillet equals about ½ teaspoon of anchovy paste. Add 6 fillets for this recipe and use the rest to make my umami-flavored Italian egg muffins.
More Beef Recipes You Might Like
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This Instant Pot Beef Stew recipe is the ultimate comfort food for chilly days, offering tender beef, rich flavors, and hearty vegetables in one pot. Don’t forget to make extra—it’s even better the next day!
📖 Recipe
Instant Pot Beef Stew Recipe
Mariska RamondinoEquipment
- 1 Instant Pot Essential for quick and easy pressure cooking, giving you perfectly tender beef in no time.
- 1 Wooden Spoon For stirring without damaging your pot.
- 1 Large Bowl To set aside the seared beef while cooking the vegetables.
- 1 Kitchen Tongs To transfer the seared meat.
- Measuring Spoons and Cups To accurately measure ingredients for the best flavor balance.
Ingredients
- 3 - 3 ½ pounds boneless beef chuck roast 1.36 to 1.59 kilo
- Salt and pepper
- 3 tablespoons olive oil divided
- 3 garlic cloves minced
- 1 yellow onion about 250 grams, coarsely chopped
- 2 vegetable bouillon cubes
- 1 tablespoon anchovy paste*
- 3 tablespoons molasses
- 2 tablespoons balsamic vinegar
- 3 sweet potatoes 725 grams, coarsely chopped
- 1 Russet potato 225 grams, coarsely chopped
- 1 small red beet 180 grams, coarsely chopped
- Beet greens optional
- 1 teaspoon dried oregano
- 1 teaspoon dried Rosemary
- ½ cup water
- Chopped cilantro for garnish optional
Instructions
- If you can, take the meat out of the fridge 30 minutes before prep time and let it come to room temperature.3 - 3 ½ pounds boneless beef chuck roast
- Then, dab the meat with a paper towel. Trim off any thick pockets of fat or silverskin.
- Cut the meat into about 1 to 1 ½-inch cubes. Season with a few pinches of salt and pepper; set aside.Salt and pepper
- Turn on the instant pot or electric pressure cooker, press Sauté and adjust the button to the highest setting.
- Cover the bottom of the pan with 2 tablespoons of olive oil.3 tablespoons olive oil
- When shimmering, add half of the reserved meat and sear undisturbed for about 5 minutes until browned at the bottom. Meanwhile, cut the vegetables while keeping an eye on the meat.
- Remove the meat using a kitchen tongue and transfer it to a plate.
- Add the second half of the beef cubes. Sear undisturbed for about 4 - 5 minutes, or until browned at the bottom. Continue to finish up cutting the vegetables.
- Then transfer the browned meat to the same plate containing the first batch of browned beef.
- Heat 1 tablespoon of olive oil. Add the garlic and onions—Cook and stir for 2 minutes until fragrant. Scrape any seared bits from the bottom of the pan while doing this.3 garlic cloves, 1 yellow onion
- Stir in the bouillon cubes, anchovy paste, molasses, and balsamic vinegar. Cook and stir for about two minutes to dissolve the bouillon cubes and let the flavors come together.2 vegetable bouillon cubes, 1 tablespoon anchovy paste*, 3 tablespoons molasses, 2 tablespoons balsamic vinegar
- Add the potatoes and beet. Stir to combine. If you plan to add the beet greens, then stir them in at this point.3 sweet potatoes, 1 Russet potato, 1 small red beet, Beet greens
- Add the seared beef and any collected juices from the seared meat.
- Season with oregano, rosemary, and 2 teaspoons of salt and black pepper (about 15 turns with the pepper mill). Stir to combine.1 teaspoon dried oregano, 1 teaspoon dried Rosemary
- Add ½ cup of water.½ cup water
- Secure the lid and ensure the valve is set to lock/seal. Make sure the Keep Warm button is off.
- Next, choose the Meat/Stew setting. It's a pre-programmed setting equivalent to cooking at High Pressure for 35 minutes (it will take about 7 to 10 minutes for the instant pot to come to pressure).
- When done, quickly release any pressure. If you want to keep the food warm, you can turn on the Keep Warm setting at this point.
- Carefully open the pressure cooker when ready to serve.
- Season to taste with more salt and pepper, if preferred.
- Garnish with chopped cilantro.Chopped cilantro for garnish
Notes
- While the beef is searing, save time by peeling and cutting the vegetables while keeping an eye on the meat.
- We are only searing one side of the beef, and I've noticed that it does not compromise the stew's flavors. It should only take about 4 to 5 minutes to sear one side, but depending on how hot your pot gets, feel free to sear it a bit longer until you get a beautifully browned crust on the bottom of the beef.
- Cut the root vegetables into larger chunks about 1 ½-inch in size. Otherwise, they will cook down too much and almost disappear.
- Initially, the stew will have some liquid (from the meat and vegetables). But as the stew settles, it becomes thicker in texture.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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