Why This Recipe Works

Pressure-build flavor: A 5-minute sauté of tomato paste and flour creates a fond that mimics long oven-braised richness.
Two-wave vegetables: Carrots and potatoes cook on the trivet above the beef so they stay intact, not mushy.
Quick natural release: Just 10 minutes of NPR relaxes the fibers without turning the meat stringy.
Butter-basted mushrooms: Added after pressure release, they bring a restaurant-level umami pop.
One-pot gravy: A cornstarch slurry thickens the liquid right in the liner—no extra skillet.
Flexible timing: Hold the stew on warm for up to 2 hours; flavor deepens rather than degrades.

Ingredients You'll Need

Great beef stew begins with the right cut. Look for well-marbled chuck roast rather than pre-packaged “stew meat”; supermarkets often trim the latter too aggressively, leaving you with dry nuggets. Cut the chuck into 1½-inch pieces—large enough to stay juicy under pressure yet small enough to eat with a soup spoon.

Yukon Gold potatoes are my go-to because their thin skins soften pleasantly and their flesh absorbs the gravy without dissolving. If you only have Russets, peel them first; otherwise the skins will float about like confetti.

Beef stock concentrate (Better Than Bouillon or similar) delivers deeper flavor than boxed broth. If you keep low-sodium broth on hand, bolster it with a teaspoon of soy sauce for complexity.

Tomato paste in a tube saves waste; you’ll use 2 tablespoons here and the rest keeps for months in the fridge. For the wine, pour from whatever you’d drink—merlot, cabernet, even a dry Shiraz. If you avoid alcohol, sub an equal amount of stock plus 1 teaspoon balsamic vinegar for acidity.

Fresh thyme and bay leaves perfume the stew quickly under pressure; dried thyme works in a pinch—use ½ teaspoon. Wait to salt until after cooking; concentrates vary in sodium.

How to Make Easy Instant Pot Beef Stew for a Quick Comfort Food

Brown the beef

Pat 2½ lbs chuck roast cubes dry with paper towels; moisture is the enemy of caramelization. Select SAUTÉ on HIGH, add 1 tablespoon canola oil, and when the display reads HOT, add half the beef in a single layer. Sear undisturbed 2½ minutes per side until deeply crusted. Transfer to a bowl and repeat with the remaining beef.

Build the flavor base

Add diced onion to the rendered fat; cook 3 minutes, scraping the brown bits. Stir in 2 tablespoons tomato paste and 2 tablespoons flour; cook 1 minute. The roux will darken and coat the bottom—this is your insurance against thin stew.

Deglaze with wine

Pour in ½ cup red wine; simmer 1 minute while whisking. The liquid will loosen the fond and create a glossy syrup. Keep the heat on so the alcohol cooks off; you want the flavor, not the bite.

Add liquids & aromatics

Stir in 2½ cups water, 2 teaspoons beef concentrate, 2 bay leaves, 3 sprigs thyme, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and the seared beef with any juices. Do not stir after this point; you want the flour to stay suspended.

Layer the vegetables

Set the stainless-steel trivet over the beef. Place 4 medium Yukon Gold potatoes (halved) and 4 large carrots (cut in 2-inch chunks) on the trivet. The elevation prevents them from disintegrating into the gravy.

Pressure cook

Seal the lid, set to MANUAL or PRESSURE COOK on HIGH for 25 minutes. While the pot heats, cube 8 oz cremini mushrooms and toss with 1 tablespoon melted butter and a pinch of salt; set aside.

Natural release

Once the timer beeps, let the pressure drop naturally for 10 minutes, then quick-release any remaining steam. Remove the trivet with vegetables; keep warm under foil.

Finish the gravy

Set SAUTÉ to MEDIUM. Whisk 2 tablespoons cornstarch with 2 tablespoons cold water; stir into the bubbling liquid. Cook 2 minutes until shiny and spoon-coating. Taste and season with kosher salt.

Butter-baste the mushrooms

Melt 1 tablespoon butter in a non-stick skillet over medium-high. Add mushrooms; cook 4 minutes undisturbed, then toss 2 minutes until browned. Splash with a spoonful of gravy for cohesion.

Serve & garnish

Return vegetables to the pot, add mushrooms, and warm 1 minute. Ladle into shallow bowls, shower with chopped parsley, and offer crusty bread for swiping every last glossy streak of gravy.

Expert Tips

Freeze beef 15 min

Partially freezing the chuck for just 15 minutes firms it enough to slice into tidy, even cubes without a slippery cutting board.

Skim the fat

If you have time, refrigerate the finished stew 30 minutes; the fat will solidify on top and lift off in sheets, leaving silk-behind gravy.

Ice-cube thickener

Mix your cornstarch with ice water instead of tap; the chill prevents clumps when it hits the hot liquid.

High-altitude tweak

Above 3,000 ft increase pressure time to 30 minutes; the boiling point is lower and the meat needs extra coaxing.

Make it gluten-free

Swap the flour for 1 tablespoon gluten-free oat flour or omit entirely and use 50% more cornstarch slurry.

Overnight magic

The stew tastes even better the next day; cool completely, refrigerate, and gently reheat on the stove with a splash of stock.

Variations to Try

Irish Stout: Replace half the wine with Guinness and add ½ cup diced parsnips for earthy sweetness.
Moroccan Spiced: Swap paprika for 1 teaspoon each cumin & coriander, add ¼ teaspoon cinnamon, and stir in a handful of dried apricots with the mushrooms.
Low-carb bowl: Skip potatoes, double the mushrooms, and thicken with ½ teaspoon xanthan gum instead of cornstarch.
Campfire twist: Add 1 tablespoon liquid smoke and ½ cup diced bacon at the sauté stage; finish with crispy shallots.
Veggie boost: Fold in 2 cups baby spinach after pressure release; the residual heat wilts it perfectly.

Storage Tips

Refrigerate: Cool stew to 70 °F within 2 hours, transfer to airtight containers, and refrigerate up to 4 days. Store gravy-covered so the meat stays submerged and moist.

Freeze: Portion into freezer bags, press out air, label, and freeze flat up to 3 months. Thaw overnight in the fridge; reheat gently with ¼ cup stock per portion.

Meal-prep: Cube and sear the beef the night before; refrigerate in a zip bag with raw onions & spices. In the morning, dump everything into the liner and cook as directed for a true dump-and-go dinner.

Frequently Asked Questions

Yes, but sear after thawing 10 minutes in warm water; browning frozen meat will steam instead of caramelize and leave the gravy pale.

Whisk 1 tablespoon cornstarch with 2 tablespoons cold water, set the pot to SAUTÉ MEDIUM, and stir until bubbling and thick. Repeat if necessary.

Absolutely, but keep total volume below the ⅔ max line. Increase time to 30 minutes; natural release remains 10 minutes.

Crisscross two long strips of foil to create a makeshift rack, or place vegetables in a steamer basket; just keep them above the liquid.

Without potatoes and using xanthan gum as thickener, each serving contains ~8 g net carbs—comfort food that fits most low-carb plans.

Pasta overcooks under such long pressure; stir in pre-cooked egg noodles at the end for classic beef & noodles vibes.

Easy Instant Pot Beef Stew for a Quick Comfort Food

Why This Recipe Works

Ingredients You'll Need