Mmmm… there’s nothing quite like a warm, hearty bowl of beef stew when the temperatures drop! This Instant Pot Beef Stew is the ultimate comfort dish, with tender chunks of beef, veggies, and a rich, savory broth that’s so good you might want to sip it straight from the bowl. And guess what? You don’t need to simmer it all day for that creamy texture—all it takes is your Instant Pot! Imagine spoonfuls of beef that melt in your mouth and potatoes that soak up all the delicious flavors around them. Trust me, with cozy meals like this, you’ll never dread the cold again! Perfectly seasonal and totally satisfying, this stew makes for an easy weeknight dinner and can be prepped in advance for those busy days!
Why You’ll Love Instant Pot Beef Stew (Creamy, Easy, and Cozy)
You’ll fall in love with this Instant Pot Beef Stew for many reasons. First, it’s all about the speed and convenience—you can have a flavorful stew ready in under an hour. With the help of the Instant Pot, the beef becomes so tender, and all the ingredients meld beautifully, giving you that homemade taste without hours of cooking. Plus, it’s super pantry-friendly; you can easily swap ingredients based on what you have. And if you’re into meal prepping or feeding a crowd, this recipe is perfect! It’s great for different diets too! Can’t wait to pull up a chair and dig in? Here’s why this dish is a must-try:
- Quick cooking time—go from raw ingredients to hot, steaming stew in under an hour!
- Hearty texture with tender beef and creamy potatoes.
- Great for meal prep—make a big batch and enjoy it all week!
- Adjust ingredients based on what’s in your pantry.
- Diet-friendly options, like gluten-free or low-carb variations.
- A cozy dish that warms you from the inside out.
Ingredients You’ll Need for Instant Pot Beef Stew
- 1 ½ – 2 pounds beef chuck roast – tender meat that breaks apart beautifully during cooking.
- 1 -2 teaspoons sea salt – boosts flavor.
- ½ teaspoon black pepper – adds mild heat.
- ½ teaspoon onion powder – enriches the savory profile.
- 2 ½ teaspoons Italian seasoning – blends herbs for a taste of the Mediterranean.
- ⅓ cup flour – helps thicken the stew; substitute with gluten-free if needed.
- Cooking oil – for browning the meat.
- 1 medium onion – adds sweetness and depth.
- 3-4 cloves garlic – for aromatic richness.
- 6 Tablespoons tomato paste – gives a hint of tanginess and richness.
- 2 Tablespoons balsamic vinegar or red wine – adds depth and complexity.
- 4 medium Yukon potatoes – creamy texture when cooked; substitute with turnips for a low-carb option.
- 1 large sweet potato – naturally sweet and comforting; swap with pumpkin for keto.
- 3 medium carrots – sweetness and color; leave out for low carb.
- 2 ribs celery – enhances flavor and crunch.
- 1-2 teaspoons Worcestershire sauce – adds umami flavor.
- 1 bay leaf – infuses a herbal note.
- 4-5 cups beef broth – rich base for the stew; opt for homemade for extra flavor.
- Water as needed to cover the vegetables.
- 1-2 Tablespoons fresh chopped parsley for garnish – a lovely fresh finish.
- ½ star anise (optional) – deepens the stew’s flavor profile.
- Salt and pepper to taste.
- Make a slurry with 2 tablespoons cornstarch or flour for thickening later.
- Instant Pot – I recommend the 6 Quart DUO PLUS for a perfect beef stew!
Ready to cook? See the recipe card for exact measurements below.
How to Make Instant Pot Beef Stew
Phase 1 – Prep
- Trim the beef chuck roast and cut it into 1-2 inch chunks.
- Season the beef with salt, pepper, onion powder, and 1 teaspoon Italian seasoning.
- Lightly coat the beef with flour (or gluten-free alternative) in a bowl.
- Chop your veggies into bite-sized pieces to ensure even cooking.
Phase 2 – Cook/Assemble
- Set your Instant Pot to sauté mode and add cooking oil.
- Brown the beef chunks in batches until golden brown, then remove.
- Add onion and garlic to the pot, sauté until fragrant.
- Stir in tomato paste and cook for a minute.
- Return the beef to the pot along with the rest of the ingredients.
- Cover with broth and water as needed; give it a stir.
Phase 3 – Serve
- Secure the lid on the Instant Pot and set to manual mode for 35 minutes.
- Once done, allow the pot to naturally release for 10 minutes, then quick-release any remaining pressure.
- Serve hot, garnished with fresh parsley!
Pro Tips for the Best Results
- For deeper flavor, brown the meat until it has a nice crust.
- Swap out one cup of beef broth with red wine for added richness.
- Store leftovers in an airtight container for up to 4 days.
- Add frozen vegetables at the end after cooking for a pop of color and nutrition.
- For more thickness, make a slurry with cornstarch and water and stir it in at the end.
Common Mistakes to Avoid
One common mistake is overcrowding the Instant Pot while browning the meat. This can cause the beef to steam instead of sear, resulting in a less flavorful stew. Always work in batches! Another common issue is not allowing enough time for the natural release; it’s essential for the meat to be fork-tender. Finally, be cautious with the salt; it’s easy to over-season, especially if your broth is already salted!
Recipe Variations
- Gluten-free: Use gluten-free flour or almond flour as a thickener.
- Dairy-free: Skip any dairy additives and stick to the broth.
- Spicy: Add crushed red pepper or jalapeños for a kick.
- Herbal: Throw in some fresh thyme or rosemary for an aromatic twist.
- Stovetop: Double the cooking time and simmer for 2-3 hours on low.
How to Serve Instant Pot Beef Stew
Best Pairings
- Serve with crusty bread to soak up that delicious broth.
- Pair with a light salad for a refreshing contrast.
Toppings & Garnishes
- Sprinkle freshly chopped parsley on top for color.
- Add a dollop of sour cream for creaminess.
Drink Pairing
- A glass of red wine complements the flavors perfectly.
- Hot apple cider makes for a cozy non-alcoholic option.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This stew is perfect for meal prep. Make a big batch on Sunday and enjoy all week.
Storing Leftovers
Store the beef stew in an airtight container in the fridge for up to 4 days. Just reheat gently on the stove or in the microwave!
Freezing
You can freeze leftover stew for up to 3 months. Just note that the texture of some veggies might change when thawed.
Reheating
Reheat in the microwave for about 3-5 minutes, stirring halfway through, or warm on the stove over low heat.
FAQs
Can I use frozen cauliflower? Yes, you can add it at the very end when reheating.
How to make it extra creamy without cream? Add a bit of mashed potatoes or a cornstarch slurry for thickness.
Can I double it? Absolutely, just make sure not to fill your Instant Pot over the max line.
How to fix a too-thick soup? Simply stir in a little more beef broth or water until it reaches your desired consistency.
This Instant Pot Beef Stew recipe is a game changer for your cozy dinner nights! Not only is it creamy and rich without using any cream, but it’s also incredibly easy to whip up. Ready to give it a try? Don’t forget to leave a rating and check out more delicious recipes on our site!
Instant Pot Beef Stew
Ingredients
Method
- Trim the beef chuck roast and cut it into 1-2 inch chunks.
- Season the beef with salt, pepper, onion powder, and 1 teaspoon Italian seasoning.
- Lightly coat the beef with flour (or gluten-free alternative) in a bowl.
- Chop your veggies into bite-sized pieces to ensure even cooking.
- Set your Instant Pot to sauté mode and add cooking oil.
- Brown the beef chunks in batches until golden brown, then remove.
- Add onion and garlic to the pot, sauté until fragrant.
- Stir in tomato paste and cook for a minute.
- Return the beef to the pot along with the rest of the ingredients.
- Cover with broth and water as needed; give it a stir.
- Secure the lid on the Instant Pot and set to manual mode for 35 minutes.
- Once done, allow the pot to naturally release for 10 minutes, then quick-release any remaining pressure.
- Serve hot, garnished with fresh parsley!