Hearty Instant Pot Beef Stew Recipe with Tender Meat and Veggies

This Instant Pot Beef Stew delivers all the deep, slow-cooked flavor of a classic stew but in a fraction of the time. Tender, fall-apart beef with plenty of vegetables and a savory, well-seasoned broth — ready in under an hour thanks to the pressure cooker.

This Instant Pot beef stew is inspired by beef bourguignon — the flavors, tender beef, and perfectly cooked vegetables — reimagined for weeknight dinners. It uses the Instant Pot to emulate the long, slow cooking process so you get rich flavor without spending hours at the stove.

Instant Pot Beef Stew Ingredients

Below is a complete ingredient list for an 8-serving Instant Pot beef stew. This is a complete, hearty meal in a bowl — meat, vegetables, and a flavorful broth.

• 1.5 tablespoons olive oil, divided
• 2 lbs boneless beef chuck roast, cut into 1-inch chunks
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon white whole wheat flour
• 1/4 cup dry red wine (for deglazing)
• 1 cup beef broth
• 1.5 tablespoons Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste
• 5 sprigs fresh rosemary (for an herb bundle)
• 5 sprigs fresh thyme (for an herb bundle)
• 5 cloves garlic, minced
• 1 medium white onion, chopped and divided
• 2 large celery stalks, cut into 1-inch pieces
• 4 large carrots, peeled and cut into 1.5-inch chunks
• 3 small russet potatoes, cut into 1-inch chunks
• 8 oz sliced baby Bella mushrooms
• 1 cup frozen peas

Best Beef for Beef Stew

Boneless chuck roast is ideal for stew because it has enough connective tissue and marbling to break down and become very tender when pressure cooked. It also offers great flavor while staying budget-friendly. If you don’t have chuck roast, you can substitute stew meat or rump roast.

Beef Stew Seasoning (mix)

Mix these dry seasonings together and toss with the beef before browning to build flavor:

• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon white whole wheat flour

Tip: Make a double or triple batch of this seasoning to keep on hand for future stews.

Tips & Tricks for Cooking Beef Stew in the Instant Pot

Don’t cut beef into too-large chunks

Cut beef into 1 to 1.5-inch pieces. Larger pieces may not break down fully during the pressure-cook cycle and can remain tough.

Don’t skip browning the beef

Use the Instant Pot’s Sauté function to brown the beef in batches. Browning adds rich flavor and also slightly preheats the pot, which can reduce overall cook time.

Deglaze the Instant Pot

After browning, pour in the red wine and scrape the bottom with a wooden spoon to lift all browned bits. Deglazing helps prevent a burn notice and incorporates those concentrated flavors into the broth.

Use an herb bundle

Tie fresh rosemary and thyme together with kitchen twine and place the bundle in the pot while pressure cooking. It adds fresh herb flavor and is easy to remove before serving.

How to Store

Refrigerate leftover beef stew in an airtight container for 3–4 days.

To freeze: Cool completely, transfer to an airtight container or freezer bag, remove as much air as possible, and freeze for up to 3 months.

How to Reheat

Reheat gently so the meat stays tender and the broth regains its silky texture.

• Oven: Bring to room temperature for about 30 minutes, place in an oven-safe dish with a lid, and heat at 350°F until warmed through (about 45 minutes).
• Stovetop: Warm over low to medium heat in a stockpot, stirring occasionally until heated through.
• Microwave: Reheat on a low or reheat setting in short intervals, stirring between cycles.

What to Serve With Instant Pot Beef Stew

This stew pairs beautifully with starchy sides that soak up the broth. Suggestions:

• Biscuits or slices of crusty bread
• Cornbread
• Mashed potatoes or mashed sweet potatoes
• Cauliflower mashed potatoes for a lower-carb option

Instructions

1. Prep the beef: Cut the boneless chuck roast into 1 to 1.5-inch bite-sized pieces and place in a large bowl.
2. Make the seasoning: Combine dried rosemary, black pepper, dried thyme, onion powder, smoked paprika, garlic powder, brown sugar, salt, and white whole wheat flour in a small bowl. Toss the mixture with the beef until evenly coated.
3. Brown the beef: Set the Instant Pot to Sauté and add 1 tablespoon olive oil. When hot, add half the beef in a single layer and brown for 1.5–2 minutes per side. Remove and repeat with the remaining beef, adding more oil if needed. Set the browned beef aside.
4. Deglaze: Turn off Sauté. Pour in the red wine and scrape the bottom to loosen browned bits. This step helps avoid the burn warning and adds flavor.
5. Build the broth: Add beef broth, Worcestershire sauce, balsamic vinegar, and tomato paste to the pot and whisk to combine.
6. Add aromatics and herb bundle: Tie the fresh rosemary and thyme into a bundle and add to the pot. Add minced garlic, half the chopped onion, and the browned beef. Stir to incorporate any remaining seasoning from the bowl.
7. First pressure cook: Seal the Instant Pot and set to Manual/High for 20 minutes. It will take roughly 10 minutes to build pressure before the countdown begins.
8. Quick release and add vegetables: When the timer finishes, perform a quick release. Open the lid, remove the herb bundle, then add the remaining onion, celery, carrots, potatoes, and mushrooms. Stir to combine.
9. Second pressure cook: Seal the pot again and cook on Manual/High for 2 minutes. Allow time for pressure to build before the short countdown.
10. Finish and thicken: Quick release pressure when the timer ends. Open the lid, stir in the frozen peas immediately, and let the stew sit for at least 5 minutes to thicken before serving.

Tips & Notes

• Instant Pot models vary. If the vegetables are too firm after the 2-minute cook, close the lid and cook a bit longer until they reach your preferred tenderness.
• For a richer finish, skim any excess fat from the surface before serving or refrigerate and remove solidified fat the next day.

Nutrition (per serving, approximate)

Calories: 379 kcal; Carbohydrates: 24 g; Protein: 42 g; Fat: 12 g; Fiber: 4 g; Sugar: 7 g.

Nutrition information is automatically calculated and should be used as an estimate only.