Bity
Instant pot beef stew is the recipe that finally made me stop apologising for weeknight dinners. Twenty five minutes at high pressure does what three hours in a low oven used to do, and the beef comes out just as soft.
Honestly, I resisted this for years. Stew felt like something that needed a whole Sunday. Still, the first time I lifted the lid and pulled a cube of chuck apart with a spoon on a Tuesday, that argument was over.
Quick Breakdown
Why You’ll Love This Instant Pot Beef Stew
- Fifty minutes, start to finish. That includes browning and the natural release.
- One pot only. You sear, sauté and pressure cook in the same insert.
- Cheap cut, tender result. Chuck is one of the least expensive pieces of beef in the case.
- Thick or brothy, your call. A small cornstarch slurry at the end decides it.
- It freezes beautifully. Three months, no loss of texture.
Ingredient Notes
- Beef stew meat. One and a half pounds of chuck roast, cut into one inch cubes. Buy the roast whole and cube it yourself if you can, because pre-cut packs often mix in leaner scraps that go stringy.
- Tomato paste. Two tablespoons. It is doing more than colour here, it is the backbone of the gravy.
- Beef broth. Three cups. Use a good one, since almost all the liquid in the pot comes from this.
- Carrots and potatoes. Cut them chunky. Small pieces disintegrate under pressure.
- Thyme or rosemary. Optional, but one teaspoon of either lifts the whole thing.
- Cornstarch. One tablespoon mixed with one tablespoon of water, added only at the very end.
Beef is a dense source of complete protein, and Harvard’s dietitians point out that leaner cuts and sensible portions matter more than cutting meat out altogether. A bowl of this stretches a pound and a half of beef across six servings.
The Best Cut of Beef for Instant Pot Beef Stew
Not every piece of beef survives pressure. The cuts that work are the ones full of connective tissue, because that collagen melts into gelatin and coats every spoonful.
| Cut | How it behaves | Verdict |
|---|---|---|
| Chuck roast | Marbled, lots of collagen, falls apart | Best choice |
| Brisket | Rich, slightly chewier, needs 30 minutes | Very good |
| Short rib | Fatty and luxurious, skim afterwards | Good for a treat |
| Round or sirloin | Too lean, turns dry and stringy | Avoid |
In fact, the leaner the cut, the worse it does. Sirloin is lovely in a pan and terrible in a pressure cooker, which surprises people who assume expensive means better. If you have offcuts to use up, our round-up of recipes using stew meat has plenty of other homes for them.
How To Make Instant Pot Beef Stew
1. Brown the beef. First, set the pot to Sauté, add the olive oil, and brown the cubes on all sides for four to five minutes. Work in batches so the meat sears rather than steams.
2. Soften the aromatics. Next, stir in the chopped onion and minced garlic and cook for two more minutes until fragrant.
3. Add everything else. Then press Cancel, stir in the tomato paste to coat the meat, and add the carrots, potatoes, broth, salt, pepper and herbs. Mix well so nothing is stuck to the base.
4. Pressure cook. After that, close the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes.
5. Release slowly. Let the pressure drop naturally for 10 minutes, then quick release whatever is left. Because a fast release makes the meat seize, those ten minutes are not optional.
6. Thicken if you want to. Finally, stir the cornstarch slurry in on Sauté mode and simmer for two or three minutes until it coats the back of a spoon.
Why Is My Beef Stew Tough?
Undercooking, almost always. Tough beef after pressure cooking is not a sign you went too far, it is a sign you stopped halfway. Collagen needs time to break down, and at the twenty minute mark it is often only partly there.
So if you lift the lid and the cubes resist the spoon, seal it back up and give it another eight to ten minutes. Nothing is ruined. Meanwhile, the other common cause is a lean cut, which no amount of extra time will fix.
A quick release can also firm the meat up. That said, ten minutes of natural release solves it.
Tips for the Best Instant Pot Beef Stew
- Pat the beef dry before it goes in. Wet meat will not brown.
- Deglaze properly. Splash in a little broth and scrape the base clean before sealing, or you risk a burn warning.
- Cut potatoes into large chunks, roughly an inch and a half, so they hold their shape.
- Salt at the end as well as the start. Pressure dulls seasoning slightly.
- A splash of vinegar or a squeeze of lemon just before serving wakes the whole pot up.
- Let it sit ten minutes off the heat. The gravy tightens as it cools.
Making It Ahead and Doubling Up
This is one of the few things that genuinely improves overnight. The starch from the potatoes keeps thickening the gravy in the fridge, and the herbs finish softening into it. So if you are cooking for people on Saturday, make it on Friday and reheat it gently.
Doubling works in a six quart pot and above, with one caveat. The cook time does not change at twenty five minutes, but the pot takes noticeably longer to come up to pressure with twice the liquid in it, so budget an extra ten or fifteen minutes overall.
Browning is the part that does not scale. Twice the beef in the same insert will steam rather than sear, and you lose the fond that carries the whole dish. Do it in three or four batches, lifting each one out onto a plate, and only put it all back in when the vegetables go in.
Meanwhile, keep an eye on the fill line. A doubled batch should still sit below the two thirds mark, since stew foams as it comes up to temperature.
Storage and Reheating
- Fridge. Cool completely, then keep in an airtight container for up to four days. It genuinely tastes better on day two.
- Freezer. Up to three months in freezer safe tubs. Thaw overnight in the fridge.
- Reheating. Medium heat on the stove, or the microwave in one to two minute bursts with a stir between each.
- Loosening. Add a splash of broth if the gravy has set too thick in the cold.
Variations and Substitutions
- Red wine. Swap half a cup of the broth for red wine and let it bubble on Sauté for a minute first.
- Mushrooms. Eight ounces of quartered chestnut mushrooms, added with the carrots.
- Peas. Stir a cup of frozen peas in after the release, off the heat.
- Smokier and spicier. Add a teaspoon of smoked paprika, or borrow the seasoning from our Texas cowboy stew.
- Sweet potato. Works well, but cut it larger still because it softens faster.
- No cornstarch. Mash two or three potato chunks against the side of the pot instead.
What to Serve With Beef Stew
Bread is the obvious partner, and warm soft dinner rolls do a better job of mopping the bowl than anything else I have tried. Of course, a batch of easy homemade biscuits works just as well if you want something faster.
Otherwise keep the plate simple. A sharp green salad, or garlic butter green beans if you want something hot alongside.
Frequently Asked Questions
Method and Timing
Do I really have to brown the beef first?
You can skip it, but you lose a lot. Browning builds the fond on the base of the pot, and that is where most of the savoury depth in the finished gravy comes from.
How long does instant pot beef stew take at high pressure?
Twenty five minutes, plus ten minutes of natural release. Add the time it takes to come up to pressure and the whole thing lands around fifty minutes.
Can I double the recipe?
Yes, in a six quart pot or larger. Keep the cook time the same and do not fill past the two thirds line, because it will take noticeably longer to come up to pressure.
Why did I get a burn notice?
Something stuck to the base. Deglaze after browning and scrape the bottom clean, and make sure the tomato paste is stirred through the liquid rather than sitting underneath it.
Storage and Troubleshooting
My stew is too thin. What now?
Turn Sauté back on and simmer it uncovered for a few minutes. Instead of more cornstarch, try mashing a couple of potato pieces into the liquid first.
Can I use frozen beef?
You can, though you will not be able to brown it. Add five minutes to the cook time and expect a slightly flatter flavour.
Does it freeze well with potatoes in?
Mostly yes. Potatoes soften a little more on thawing, so cut them large if you know a batch is heading for the freezer.
How many does this serve?
Four generously, or six with bread on the side. After all, it is a filling bowl and most people stop at one.
Ingredients
- 1.5 lbs beef stew meat (chuck roast) 680 g, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme or rosemary optional
- 1 tbsp cornstarch optional, plus 1 tbsp water, for thickening
Instructions
- Turn the Instant Pot to Saute mode. Add the olive oil and the beef cubes and brown the meat on all sides, about 4 to 5 minutes. Work in batches if necessary to avoid overcrowding.
- Stir in the chopped onion and garlic. Saute for 2 more minutes until fragrant.
- Press Cancel. Add the tomato paste and stir to coat. Then add the carrots, potatoes, beef broth, salt, pepper and herbs if using. Mix well.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 25 minutes.
- Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- For a thicker stew, mix the cornstarch and water into a slurry. Turn on Saute mode and stir the slurry into the stew. Cook for 2 to 3 minutes until thickened to your liking.
