Instant Pot Beef Stew in Under an Hour: Rich Flavor, Less Time
Craving a hearty, fall-apart-tender beef stew but don’t have all day? This Instant Pot version delivers deep, comforting flavors in under an hour—no babysitting required!
Traditional beef stew takes hours of simmering, but your Instant Pot does the heavy lifting in a fraction of the time. You’ll get melt-in-your-mouth beef, tender vegetables, and a rich, savory broth that tastes like it cooked all day. Perfect for busy weeknights or lazy Sundays when you want comfort food fast.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 40 mins | 55 mins | 6-8 | Easy |
What You’ll Need
For the Stew
| Ingredient | Amount | Notes |
|---|---|---|
| Beef chuck roast | 2 lbs, cut into 1.5-inch cubes | Well-marbled cuts work best |
| Olive oil | 2 tablespoons | For browning |
| Yellow onion | 1 large, diced | Sweet onions work too |
| Garlic cloves | 4, minced | Fresh is best |
| Carrots | 3 large, cut into chunks | Peel first |
| Celery stalks | 3, chopped | Optional but adds depth |
| Potatoes | 1.5 lbs, cubed | Yukon Gold or russet |
| Beef broth | 3 cups | Low-sodium recommended |
| Tomato paste | 3 tablespoons | Adds richness |
| Worcestershire sauce | 2 tablespoons | Secret flavor booster |
| Bay leaves | 2 | Remove before serving |
| Fresh thyme | 3 sprigs | Or 1 tsp dried |
| All-purpose flour | 3 tablespoons | For coating beef |
| Salt | 1.5 teaspoons | Adjust to taste |
| Black pepper | 1 teaspoon | Freshly ground preferred |
| Frozen peas | 1 cup | Add at the end |
Substitutions: Use sweet potatoes instead of regular potatoes for a twist, or swap beef broth for red wine mixed with broth for extra depth.
Step-by-Step Directions
1. Prep the beef. Pat the beef cubes dry with paper towels, then toss them in a bowl with flour, salt, and pepper until evenly coated. This creates a flavorful crust and helps thicken the stew.
2. Brown the meat. Set your Instant Pot to “Sauté” mode on high. Add 1 tablespoon of olive oil. Once hot, brown the beef in batches—don’t overcrowd the pot. Each batch takes about 3-4 minutes. Remove browned beef and set aside.
Pro Tip: Proper browning creates those caramelized bits on the bottom of the pot—they’re pure flavor gold!
3. Sauté the aromatics. Add the remaining tablespoon of oil. Toss in the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
4. Deglaze the pot. Pour in 1 cup of beef broth and use a wooden spoon to scrape up all those browned bits from the bottom. This step prevents the dreaded “burn” notice.
5. Build the stew. Stir in the tomato paste, Worcestershire sauce, and remaining 2 cups of broth. Add the browned beef back to the pot along with carrots, celery, potatoes, bay leaves, and thyme. Give everything a good stir.
6. Pressure cook. Secure the lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” on high pressure for 35 minutes. The pot will take about 10 minutes to come to pressure before cooking begins.
7. Release pressure. When the timer beeps, let the pressure release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure.
8. Finish and serve. Remove the bay leaves and thyme sprigs. Stir in the frozen peas and let them sit for 2-3 minutes to warm through. Taste and adjust seasoning if needed.
Thickening Tip: If your stew is too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Turn on “Sauté” mode, stir in the slurry, and simmer for 2-3 minutes until thickened.
How to Serve
This stew is a complete meal on its own, but here are some delicious pairings:
Bread: Serve with crusty French bread, buttermilk biscuits, or garlic bread for dipping into that incredible broth.
Salad: A simple green salad with a light vinaigrette balances the richness perfectly.
Garnish: Sprinkle with fresh parsley or thyme for a pop of color and freshness.
Wine pairing: A medium-bodied red like Merlot or Côtes du Rhône complements the savory flavors beautifully.
Expert Tips for Success
Choose the right cut. Chuck roast is ideal because it has enough fat to stay tender under pressure. Avoid lean cuts like sirloin—they’ll turn tough.
Don’t skip browning. Yes, it adds 10 minutes, but the flavor payoff is massive. That caramelization creates depth you can’t get any other way.
Cut evenly. Keep your beef and vegetables roughly the same size so everything cooks at the same rate.
Storage: Let the stew cool completely, then store in airtight containers in the fridge for up to 4 days. It actually tastes better the next day as the flavors meld!
Freezing: This stew freezes beautifully for up to 3 months. Cool completely before freezing in portion-sized containers. Thaw overnight in the fridge and reheat gently on the stovetop.
Make it your own: Add mushrooms for earthiness, swap parsnips for carrots, or stir in a splash of balsamic vinegar at the end for brightness.
Common Questions
Can I skip browning the beef?
You can, but your stew will lack that deep, caramelized flavor. Browning takes just 10 minutes and makes a noticeable difference.
Why did my Instant Pot show a “Burn” warning?
This usually means food stuck to the bottom. Make sure to deglaze thoroughly after browning and ensure there’s enough liquid covering the ingredients.
Can I cook this longer for more tender beef?
The 35-minute cook time is perfect for tender beef. Cooking longer won’t improve texture—pressure cooking works differently than slow cooking.
What if I don’t have beef broth?
Use chicken broth or even water with extra Worcestershire sauce and a beef bouillon cube. The flavor will still be excellent.
Can I add the potatoes later to prevent them from getting mushy?
Cutting them into larger chunks (about 1.5 inches) prevents mushiness. But if you prefer firmer potatoes, add them during the natural release period.
Final Thoughts
This Instant Pot beef stew proves you don’t need hours to create deeply satisfying comfort food. The pressure cooker works its magic to deliver tender beef and rich flavors in under an hour. Make a big batch on Sunday and enjoy easy lunches all week, or surprise your family with a weeknight dinner that tastes like you spent all day cooking. Either way, you’ll have a winner on your hands!
