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 about an hour from start to finish in the Instant Pot. You’ll take a short cut by using stew meat (no chopping!) and Yukon gold baby potatoes (no peeling!).
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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!
Instant Pot Beef Stew leftovers can be reheated in the Instant Pot, stove, or microwave, but you may need to add a little extra broth to thin it out again. I think it tastes even better the next day!
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 in this Instant Pot Beef Stew recipe, like all our freezer-friendly meals. You can store it in the freezer for 3-6 months and then–magically!–cook this stew directly from frozen in the Instant Pot later. Check out these tips for cooking freezer meals in the Instant Pot.Print
Comforting and delicious Beef Stew comes together quickly in the Instant Pot. The beef and vegetables melt into the velvety sauce making this meal worthy of guests or a weeknight dinner.
- 1–2 tablespoon avocado oil or olive oil
- 1 onion, diced
- 1–2 cups sliced carrots
- 1–2 cups sliced celery stalks
- salt and ground black pepper
- 1/2 teaspoon ground thyme
- 3 garlic cloves
- 1/4 cup flour (I used white whole wheat)
- 1/2 cup red wine (recommended: Pinot Noir)
- 2 cups chicken or beef broth
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- About 1 1/2 – 2 pounds stew meat (preferably grass-fed and organic)
- 1 bay leaf
- 1/2 pound Yukon gold potatoes, roughly chopped into 1-inch pieces (about 2 1/2 – 3 cups)
- 1 cup frozen peas
- Turn on the Saute function. Heat the oil until shimmering. Saute the onions, carrots, and celery until softened, about 7 minutes. Season lightly with the thyme and salt and pepper, to taste, as they cook. Stir in the garlic the last 30-60 seconds. Stir in the flour and cook for 1-2 minutes.
- 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.
- Discard bay leaf. Stir in the peas. Taste and adjust the seasoning. Garnish with fresh chopped parsley.
Freeze For Later: Follow Steps 1 and 2. Let the sauce cool and then add to a one gallon freezer bag or pressure cooker-shaped container with lid. Season the beef liberally with salt and pepper on all sides and add to the bag or container, along with the bay leaf and potatoes. Seal, toss gently to combine, and freeze. (Note: Make sure the potatoes are completely submerged in the liquid to avoid browning.) Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.
Prepare from Frozen: Saute the frozen meal for 5 minutes to release some liquid. Follow Steps 4-5. (The frozen meat will cook the same amount of time as from fresh.)