Instant Pot Beef Stew

This Instant Pot Beef Stew recipe is easy enough to be a mid-week dinner or fancy enough for dinner guests. What would typically take all day in the slow cooker, only takes a little over an hour from start to finish–and it’s hands-free for most of that time. You’ll take a short cut by using stew meat (no prepping raw meat!) and Yukon gold baby potatoes (no peeling!).

Why I Love This Recipe

Instant Pot Beef Stew turns out melty-in-your-mouth delicious. Mmmm…the red wine, stock, soy sauce, and tomato paste work together to create a velvety sauce/broth that is full of complexity. While the meat pressure cooks, it tenderizes and soaks up all that sauce flavor.

Now, don’t confuse this Beef Stew, a classic comfort food, with an unhealthy choice, though. Thanks to grass-fed stew meat (or chopped grass-fed chuck roast from our favorite meat source) and all the vegetables included–onion, carrots, celery, garlic, potatoes, and peas–you’ll churn out a pretty darn nutritious and satiating one-pot-wonder. Serve with your favorite crusty bread and dinner is served!

I think leftovers taste even better the next day! Instant Pot Beef Stew leftovers can be reheated over low heat in the Instant Pot, stove, or microwave, but you may need to add a little extra broth to thin it out again.

Here’s a smart idea. While you have all the ingredients out, go ahead and prep one Instant Pot Beef Stew for tonight and one for another night or to pass along to someone in need. Freezing instructions are included below in the recipe, like all our freezer-friendly meals.

You truly have a one-pot wonder with this meal. It’s filled with good-for-you protein and veggies, and the sauce has tremendous depth of flavor. Here’s what you’ll need from the store or your pantry…

• Avocado oil or olive oil
• Onion, carrots, celery, and garlic
• Ground thyme, red pepper flakes, and bay leaf
• All-purpose or whole wheat flour (I use white whole wheat) (see gluten-free option in Cooking Notes)
• Red wine (recommended: Pinot Noir)
• Lower sodium beef broth (sub: lower sodium chicken broth)
• Lower sodium soy sauce (see gluten-free option in Cooking Notes)
• Tomato paste
• Stew meat (or chuck roast cut into 1/2 to 1 inch cubes)
• Yukon gold potatoes (no peeling involved!)
• Frozen peas

I’d recommend buying double the ingredients and prepping enough for two meals. Then, follow our freezer meal instructions below to prep one for the freezer and make the other for dinner. Great use of kitchen time!

Step-by-Step: How to Make Beef Stew in Instant Pot

Turn on the Saute function. Heat the oil until shimmery. Saute the onions, carrots, and celery until softened, about 7 minutes. Season lightly with the salt and pepper, to taste, as they cook. Add in the thyme and red pepper, too. Stir in the garlic the last 30-60 seconds.

Stir in the flour and cook for 1-2 minutes. This roux helps to thicken the stew as it cooks.

Stir in the wine, broth, tomato paste, and soy sauce until smooth, scraping the brown bits off the bottom. Bring to a simmer and cook for about 2 minutes. Turn off the Saute function. (Freezing instructions begin here.)

Season the beef liberally with salt and pepper on all sides and nestle into the cooker. Stir in the bay leaf and potatoes. (Do not add the peas yet.)

Lock and seal the lid. Cook at high pressure for 30 minutes, with a 10 minute natural release and then quick release of the pressure. (Note: It may take 15+ minutes to come to pressure before the cook time will begin.) (See more details in the box below.)

Discard bay leaf. Stir in the peas. Taste and adjust the seasoning.

Garnish with fresh chopped parsley. See serving ideas below.

Over the years as food bloggers and two-time cookbook authors, we’ve developed the very best methods for cooking your frozen meals in the Instant Pot. Follow these directions to cook frozen beef stew and it will turn out tasting like a fresh meal:

Method 1 (Uncooked Stew): Saute the frozen meal in the IP for 5 minutes to release some liquid. Follow Steps 4-5 in the recipe. (The frozen meat will cook the same amount of time as from fresh.)

Method 2 (Fully Cooked Stew): Saute the frozen meal in the IP for 5 minutes to release some liquid. Lock and seal the lid. Cook at high pressure for 5 minutes with a quick release of pressure. If not fully warmed through, cook for 1-2 more minutes.

Check out more expert tips for cooking freezer meals in the Instant Pot.

Want More Freezer Meals for the Instant Pot?

We’ve got you covered. Hop over to this post highlighting 20+ Best of the Best Freezer Meals for the Instant Pot. It includes freezer meal instructions for EVERY recipe plus tons of pro tips and tricks we’ve learned over the years.

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