Instant pot beef stew is hearty and delicious. It’s packed with vegetables and chunks of beef that are so tender they literally melt in your mouth. It has all the flavor of slow-roasted beef stew made in a fraction of the time!
Instant pot beef stew is perfect for when you’re craving a big bowl of hearty comfort food but don’t have or want to wait the hours it takes to make it. The result is perfectly cooked, tender, juicy beef in a delicious broth along with hearty vegetables and slices of bacon.
BEEF STEW INGREDIENTS:
- Bacon: Sliced bacon adds great flavor to the broth and the rendered grease is perfect for browning the beef in.
- Beef stew meat or beef chuck roast cut into 1″ pieces: Beef labeled ‘stew meat’ comes from roasts, usually beef chuck roast or bottom round, so use whichever you prefer. I like using beef chuck roast because it’s usually less expensive and I can control how big the pieces are.
- Butter: If there’s not enough grease in the pot after you’ve browned the beef then add a little butter to saute the onion and garlic in.
- Onion and garlic: Add great flavor and aroma.
- Red wine: Any dry red wine such as pinot noir, cabernet, malbec, etc. It doesn’t have to be an expensive bottle but it does have to be drinking quality. If you prefer not to cook with wine, you can use more beef broth instead.
- Beef broth: Use low sodium in order to control the salt content.
- Carrots: Peeled and sliced 1″ thick.
- Gold potatoes: Peeled and quartered.
- Cornstarch: Mixed with a little water and added to thicken the broth slightly.
- Peas: Frozen peas cook quickly so I stir them in right at the end, that way they stay nice and green which adds a pop of color.
- Salt & pepper: To bring out the flavors.
- Chopped fresh parsley: Optional, to garnish.
HOW TO MAKE INSTANT POT BEEF STEW:
Set the pressure cooker to saute function and spray the inside of the pot with nonstick cooking spray. Once the pressure cooker indicates ‘hot’, add the bacon and cook until crispy on both sides. Set aside on a paper towel-lined plate. Add the beef chunks to the pot and saute until browned on all sides. About 1 minute per side. Remove from the pot and set aside.
Add the butter and scrape the browned bits from the bottom of the pot. Add the onion and saute until soft. About 2-3 minutes. Add in the minced garlic and saute for about 30 seconds more.
Pour in the red wine and scrape the bottom of the pot to deglaze it, simmer the wine for about 5 minutes until most of the alcohol is cooked out. Return the beef to the pot and cover with the beef broth. Close the lid and set the instant pot to manual for 25 minutes.
Prepare the vegetables by peeling and slicing the carrots and potatoes. Chop the cooked bacon into about 1″ pieces. In a small bowl, whisk together the cornstarch and water until smooth.
Do a quick release by turning the valve from sealing to venting. Once all of the pressure is released, open the lid and stir in the carrots, potatoes, bacon, and cornstarch mixture. Close the lid and set the instant pot to manual for 10 minutes.
Quick-release again and stir in the frozen peas. Garnish with chopped fresh parsley before serving, if desired.
More Beef Recipes:
Instant Pot Beef Stew
- Instant Pot
- 4 slices bacon
- 1 and ½ pounds beef stew meat or beef chuck roast cut into 1" pieces
- 1 and ½ tsp. salt
- 1 tsp. pepper
- 2 tbsp. butter
- ½ medium onion, chopped
- 2 cloves garlic, minced
- ½ cup dry red wine*
- 2 and ½ cups reduced-sodium beef broth
- 2 cups carrots, peeled and sliced 1" thick
- 3 cups Gold potatoes, peeled and quartered
- ¼ cup water
- 2 tbsp. cornstarch
- 1 cup frozen peas
- chopped fresh parsley, to garnish, optional
- Set the pressure cooker to saute function and spray the inside with nonstick cooking spray. Once the pressure cooker indicates 'hot', add the bacon and cook until crispy on both sides. Remove and set on a paper towel-lined plate.
- Add the beef stew meat or sliced beef chuck roast to the pot and saute in the rendered bacon grease for about 1 minute per side. Remove from the pot and set aside.
- Add the butter and use a wooden spoon to scrape the browned bits from the bottom. Add the onion and saute for about 3 minutes. Add the minced garlic and saute for 30 seconds to 1 minute more.
- Pour in the red wine and simmer for about 5 minutes to cook out the alcohol. Return the beef to the pot and cover with the beef broth. Close the lid and set the instant pot to manual function for 25 minutes.
- Slice the cooked bacon into 1" pieces, peel and slice the carrots, peel and quarter the potatoes. In a small bowl, whisk the water and the cornstarch until smooth.
- When the 25 minutes is up, quick-release the instant pot by turning the valve from sealing to venting. Open the lid and stir in the carrots, potatoes, bacon, and cornstarch mixture.
- Close the lid and set the instant pot to manual for 10 more minutes.
- After 10 minutes, quick-release again and stir in the frozen peas. Garnish with chopped fresh parsley before serving, if desired.