Warm up with this hearty Instant Pot Beef Stew! It’s packed with tender meat, colorful veggies, and tasty seasonings, all cooked to perfection in no time.
I love how the Instant Pot makes everything quick and easy. Plus, who doesn’t enjoy a one-pot meal that tastes like it simmered for hours? Yummy! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for beef stew as it becomes tender and flavorful when cooked. If you’re looking for a leaner option, you can use sirloin, but remember it might not be as juicy.
Vegetable Oil: I like vegetable oil for sautéing because it has a high smoke point. Olive oil is a great substitute for a different flavor, though it can burn more easily if heated too high.
Red Wine: If you’re not a fan of wine, don’t worry! You can replace it with more beef broth or even a splash of apple cider vinegar for a hint of acidity that brightens the flavors.
Carrots and Potatoes: Both veggies soak up the delicious stew flavors. If you prefer, you could swap them for parsnips or sweet potatoes. They add a nice touch of sweetness!
Frozen Peas: These add a nice pop of color and sweetness. You can leave them out if you want, or use green beans or even corn for a different twist.
How Do I Properly Sauté Ingredients in the Instant Pot?
Sautéing ingredients correctly is key to building flavors in your stew. Here’s how to do it simply:
- Always start with a hot pot and enough oil to prevent sticking.
- Don’t overcrowd the pot; sauté in batches if needed for even browning of the beef.
- Once meat is browned, use the cooking utensils to scrape the bottom of the pot to get all those tasty bits up—this is where flavor comes from!
- When adding aromatics like onions and garlic, keep stirring so they don’t burn, cooking just until fragrant.
Taking your time with these steps makes a big difference in the taste of your stew.
Instant Pot Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1 ½-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 1 cup frozen peas
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Fresh thyme sprigs, for garnish (optional)
- Bread, for serving (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep and around 50 minutes for cooking, including pressure build-up and release times. So, you’ll be enjoying a delicious, homemade beef stew in just under an hour!
Step-by-Step Instructions:
1. Sauté the Beef:
Set your Instant Pot to the “Sauté” mode and add the vegetable oil. While the oil heats up, generously season your beef cubes with salt and pepper. In batches, place the seasoned beef in the pot and sear until browned on all sides, about 4-5 minutes. Once browned, remove the beef and set aside.
2. Cook the Aromatics:
In the same pot, add the diced onion and sauté for about 3-4 minutes until it’s softened. Then add the minced garlic and cook for about 30 seconds until it’s fragrant. This step will enhance the flavors of your stew.
3. Add the Flavor Boosters:
Stir in the tomato paste and cook for another minute. Pour in the red wine to deglaze the pot, scraping up any tasty browned bits on the bottom. Let this reduce slightly for about 2 minutes. If you’re not using wine, you can just add a bit of the beef broth to scrape it up.
4. Combine and Pressure Cook:
Return the browned beef to the pot and add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Give everything a good stir to combine. Secure the lid and set the Instant Pot to “Pressure Cook” or “Manual” on high for 35 minutes.
5. Release the Pressure:
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure. When you open the lid, it should be rich and steamy!
6. Add the Veggies:
Stir in the chunks of carrots and potatoes. Close the lid again, and cook on high pressure for an additional 5 minutes. After this time, quick release the pressure once more.
7. Finish it Off:
Lastly, stir in the frozen peas for a pop of color and sweetness. If you want a thicker stew, switch back to “Sauté” mode, stir in the cornstarch slurry, and cook for a few minutes until it thickens to your liking.
8. Serve and Enjoy:
Remove the bay leaves, taste, and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh thyme sprigs and accompanied by crusty bread to soak up all that flavorful broth. Enjoy your warm, comforting bowl of Instant Pot beef stew!
Can I Use Frozen Beef for This Stew?
It’s best to use thawed beef for even cooking and better searing. If you do have frozen beef, make sure to thaw it in the fridge overnight, or you can use the microwave for quick defrosting. Just remember to pat it dry before searing!
What If I Don’t Have Red Wine?
No problem! You can simply replace the red wine with an equal amount of beef broth. If you want a hint of acidity, a splash of apple cider vinegar works well, too!
How Do I Store Leftovers?
Store any leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, just warm it on the stove or in the microwave, adding a little extra broth if it looks too thick.
Can I Add Other Vegetables?
Absolutely! Feel free to add veggies like green beans, peas, or parsnips. Just keep the cooking times in mind; denser vegetables like potatoes may need a bit longer, while softer ones should be added towards the end of cooking.
