If you want a hearty, flavorful meal that comes together fast, this Instant Pot Beef Stew is just what you need. It captures the rich, comforting taste of slow-cooked stew but in a fraction of the time. Whether you’re rushing through a busy weeknight or craving a cozy dinner, this recipe will deliver tender beef and perfectly cooked vegetables all in one pot.
Why You’ll Love This Instant Pot Beef Stew
This stew is a game changer for anyone who loves the deep flavors of traditional beef stew but doesn’t have hours to wait. The Instant Pot pressure cooker lets you cook the meat until it’s tender and juicy, while the vegetables soak up all those savory spices. You get the best of both worlds — fast cooking and rich flavor. Plus, it’s very flexible, so you can easily swap ingredients based on what you have on hand.
Ingredients for Instant Pot Beef Stew
Here’s everything you need to make this delicious stew:
- 1 pound beef stew meat, cut into cubes
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ½ tablespoon brown sugar
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 14 ounces frozen pearl onions (no need to thaw)
- 8 ounces mushrooms, washed and quartered
- 1 pound carrots, peeled and sliced into 1-inch pieces
- ¾ pound potatoes, peeled (optional) and cubed into 1-inch pieces
How to Make Instant Pot Beef Stew
Start by seasoning your beef cubes lightly with salt and pepper, then toss them in the flour to coat. This step helps thicken the stew later and gives the meat a nice crust when browned. Turn your Instant Pot to the sauté setting and melt the butter until it’s hot and bubbling. Add the beef cubes in batches, letting them brown well on all sides without stirring too often — this helps develop a rich flavor.
Once your beef is browned, pour in the beef broth. Use a spoon or spatula to scrape the bottom of the pot and dissolve the flavorful browned bits stuck there — this adds extra depth to your stew. Next, stir in Worcestershire sauce, soy sauce, brown sugar, minced garlic, tomato paste, rosemary, and thyme. These ingredients bring a wonderful balance of savory, sweet, and aromatic notes.
Now it’s time for the vegetables. Add your frozen pearl onions straight from the bag along with quartered mushrooms, sliced carrots, and cubed potatoes. Give everything a good stir so the ingredients are evenly mixed.
Close the Instant Pot lid securely and set the steam valve to sealing. Press the “meat/stew” button, or manually set it to cook at high pressure for 35 minutes. After cooking, let the pressure release naturally — this usually takes around 10-15 minutes and keeps your beef super tender.
When the pressure is fully released, open the lid carefully. Give the stew a final stir and taste it. Add extra salt or pepper if you think it needs more seasoning. Your stew is now ready to serve.
How to Serve Instant Pot Beef Stew
Serving this stew is simple and satisfying. Ladle it into bowls while it’s still steaming hot. It pairs beautifully with crusty bread, which you can use to soak up the rich sauce. If you want to add a fresh touch, serve with a sprinkle of chopped parsley or a side of steamed green beans for a bit of color and crunch.
This stew also works great for leftovers. You can serve it over mashed potatoes or even noodles if you want a different texture. Either way, the warm, comforting flavors will make it a meal you look forward to.
Expert Tips for Instant Pot Beef Stew
To get the best results, here are some tips to keep in mind. First, don’t skip browning the meat well — that step locks in flavor and gives you a richer stew. Make sure your Instant Pot is hot before adding the meat, and avoid stirring too often while browning to let the crust form.
If you want to swap vegetables, try adding parsnips or turnips for a sweeter, earthier taste. You can also experiment with fresh herbs instead of dried; just add them after cooking to preserve their brightness.
If you find the stew sauce too thin after cooking, you can turn the Instant Pot back to sauté mode and let it simmer for a few minutes to reduce and thicken. Alternatively, stir in a slurry made of flour or cornstarch mixed with cold water.
How to Store Instant Pot Beef Stew
If you have leftovers, store the stew in an airtight container in your fridge. It will keep well for up to 4 days. When reheating, warm it gently on the stovetop or microwave until it’s steaming hot throughout.
You can also freeze the stew for longer storage. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Keep in mind that potatoes may become a bit softer after freezing, but the flavors will remain delicious.
Variations of Instant Pot Beef Stew
There are many ways you can adjust this stew to fit your taste or what you have in your pantry. For a heartier stew, add more root vegetables like parsnips, turnips, or sweet potatoes. You can swap pearl onions with regular yellow onions — just sauté them with the meat for extra caramelized flavor.
If you want a slightly spicy kick, add a pinch of cayenne pepper or some chopped fresh chili when adding the garlic. For a thicker sauce, add a spoonful of tomato paste or a bit more flour while browning the beef.
To make it gluten-free, replace the all-purpose flour with a gluten-free blend or cornstarch for coating the beef and thickening the stew. You can also experiment with herbs like sage or bay leaf for different aromatics.
Frequently Asked Questions About Instant Pot Beef Stew
What cut of beef works best for stew?
You want a cut that becomes tender with slow cooking or pressure cooking, like chuck roast or beef stew meat. These cuts have good marbling that breaks down nicely.
Can I use fresh onions instead of frozen pearl onions?
Yes, fresh onions work well. If you use regular onions, it’s best to sauté them with the meat to develop flavor before pressure cooking.
How do I thicken the stew if it’s too watery?
You can simmer the stew on sauté mode with the lid off to reduce liquid, or stir in a slurry of flour or cornstarch mixed with cold water and cook until thickened.
Can I prepare this stew in advance?
Absolutely. This stew actually tastes better the next day as the flavors have time to meld. Just refrigerate and reheat before serving.
Instant Pot Beef Stew
Ingredients
- 1 pound beef stew meat cut into cubes
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ½ tablespoon brown sugar
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 14 ounces frozen pearl onions no need to thaw
- 8 ounces mushrooms washed and quartered
- 1 pound carrots peeled and sliced into 1-inch pieces
- ¾ pound potatoes peeled (optional) and cubed into 1-inch pieces
Instructions
- Season beef cubes with salt and pepper, then toss in flour to coat.
- Set Instant Pot to sauté, melt butter, and brown beef cubes in batches.
- Pour in beef broth, scraping the bottom to dissolve browned bits.
- Add Worcestershire sauce, soy sauce, brown sugar, garlic, tomato paste, rosemary, and thyme. Stir to combine.
- Add frozen pearl onions, mushrooms, carrots, and potatoes. Stir well.
- Close the lid, set steam valve to sealing, and cook on high pressure for 35 minutes.
- Let the pressure release naturally for 10-15 minutes, then open the lid.
- Stir the stew, taste, and adjust seasoning if necessary. Serve hot.
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