Instant Pot Beef Stew (Tender & Hearty Pressure Cooker Stew)

This is the kind of beef stew that usually takes three hours on the stovetop — fork-tender chunks of chuck, potatoes that hold their shape, carrots that still have a little bite, all swimming in a broth that coats the back of a spoon. The Instant Pot gets you there in under an hour, and most of that time is hands-off.

We tested this side by side with a Dutch oven version and the pressure cooker won on tenderness. Thirty-five minutes under pressure breaks down the collagen in chuck roast the same way low-and-slow braising does, but without the three-hour wait. The result is beef you can pull apart with a fork and a broth that tastes deeply savory from the fond, wine, and Worcestershire.

Why This Recipe Works

• Browning builds the base. Searing the beef in batches creates a dark fond on the bottom of the pot — that concentrated crust of caramelized meat proteins dissolves into the broth during pressure cooking and gives the stew its rich, savory depth.
• Deglazing prevents the burn notice. Scraping the bottom of the pot with wine or broth after sautéing lifts every bit of stuck-on flavor and keeps the Instant Pot from triggering its burn warning mid-cook.
• Cornstarch at the end, not flour at the start. Thickening after pressure cooking lets you dial in exactly how thick you want the broth — from a loose soup to a gravy that clings to the beef.

Ingredient Notes

A few picks that make a real difference in how this stew turns out.

• Beef chuck roast: Cut your own 1.5-inch cubes from a whole chuck roast rather than buying pre-cut stew meat. Chuck has more marbling and connective tissue, which melts into gelatin under pressure and gives the broth body. Pre-cut stew meat is often a mix of lean scraps that dry out.
• Yukon Gold potatoes: They hold their shape under pressure better than russets, which tend to dissolve. Cut them into even 1-inch chunks so they cook at the same rate as the carrots.
• Tomato paste: Two tablespoons stirred into the sautéed onions adds umami and a subtle sweetness without making the stew taste like tomato soup. Bloom it briefly to cook out the raw tin flavor.
• Red wine: A dry red like Cabernet or Merlot deepens the broth. If you skip it, swap in an equal amount of beef broth — the stew will be a touch lighter but still good.

How to Make Instant Pot Beef Stew

The short version — full amounts and times are in the recipe card below.

Step 1: Brown the beef in batches. Pat the cubes dry and sear them on the Sauté setting until deep golden on at least two sides. Work in two batches so the pot stays hot — crowding steams the meat instead of browning it.

Step 2: Build the aromatics and deglaze. Cook the onion, garlic, and tomato paste, then pour in wine and scrape the bottom clean. This step is the difference between a burn notice and a clean cook.

Step 3: Pressure cook and thicken. Lock the lid, cook on high pressure for 35 minutes, then natural release for 10. Stir in the cornstarch slurry and simmer until the broth thickens into a silky gravy.

Variations

Same base method, different directions depending on what sounds good.

• Guinness beef stew: Replace the red wine with a cup of Guinness or any dark stout. The roasted malt flavor adds a deep, slightly bitter richness that pairs well with root vegetables.
• Beef stew with mushrooms: Add 8 ounces of quartered cremini mushrooms with the vegetables. They soak up the broth and add an earthy, meaty layer.
• Italian-style: Swap the Worcestershire for a tablespoon of balsamic vinegar, add a can of diced tomatoes, and use fresh rosemary instead of thyme.
• Low-carb version: Leave out the potatoes and add extra carrots, diced turnips, or cauliflower florets. The broth thickens the same way with the cornstarch slurry.

Storage & Reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, until the stew reaches 165°F (74°C) throughout. The broth thickens as it cools — add a splash of beef broth when reheating to loosen it back up.

To freeze, cool completely and transfer to freezer-safe containers or zip-top bags, leaving an inch of headspace. Frozen beef stew keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating. Potatoes can get slightly grainy after freezing — if that bothers you, leave them out of the portions you plan to freeze and add fresh ones when you reheat.

FAQ

The questions that come up most when people make this for the first time.

Can I use stew meat from the store instead of chuck roast?

You can, but chuck roast gives you more consistent tenderness. Pre-cut stew meat is often a mix of different cuts, and the leaner pieces can dry out under pressure while the fattier ones are perfect.

Do I really need to brown the beef?

It is the single biggest flavor step. Browning creates hundreds of new flavor compounds through the Maillard reaction that pressure cooking alone cannot produce. It adds about ten minutes to the prep and makes the stew taste like it simmered for hours.

What if I get a burn notice?

Cancel the cook, release the pressure, and check the bottom of the pot. Usually something stuck during sautéing. Scrape it clean, add a splash more broth, stir, and restart. Deglazing thoroughly before pressure cooking prevents this almost every time.

What to Serve With

This stew is a one-bowl meal, but a piece of crusty bread or warm dinner rolls turn it into a proper spread. For another hearty one-pot dinner to rotate in during the week, try our slow cooker chili with ground beef and two kinds of beans. If you are looking for something lighter, the slow cooker lasagna soup gives you all the comfort of lasagna in broth form. And for a cozy comfort-food night, crockpot chicken and noodles is hard to beat.