Pressure Cooker Beef Stew is cozy, deeply flavorful, and fast. It delivers meltingly-tender meat and rich gravy in just 1 hour from start to finish.
Pressure Cooker Beef Stew Ingredients
This ultra-cozy Pressure Cooker Beef Stew is ready in half the time of traditional Dutch Oven Beef Stew and still tastes like it simmered all day.
Here’s what goes into this cozy, stick-to-the-ribs stew. My version skips tomato paste, which can trigger the burn warning on the Instant Pot and other pressure cookers.
- Beef stew meat: Beef chuck roast cut into 1 1/2 inch pieces works best. It becomes fork-tender under pressure. (You’ll also love my Crockpot Beef Tips if you like meltingly-soft beef).
- Olive oil: For browning the meat and sautéing vegetables.
- Onion: Adds sweetness and depth to the broth.
- Carrots: Use whole baby carrots to skip peeling, or else peel and cut regular carrots into large chunks.
- Garlic: Fresh minced garlic brings aromatic flavor.
- Red wine: Deglazes the pot and adds richness. Substitute with extra broth if needed.
- Beef broth: Forms the flavorful base of the stew.
- Potatoes: Yukon Gold or russet potatoes work well. Cut into larger pieces so they don’t disintegrate.
- Thyme: Fresh or dried thyme adds earthy notes.
- Frozen peas: Stirred in at the end for color and sweetness.
- Parsley: Fresh or dried parsley brightens the finished stew.
- Butter and flour: Create a roux for thickening the gravy.
- Salt and pepper: Essential for seasoning throughout.
Full recipe quantities listed in the recipe card at the bottom of the article.
For more recipes like this, check out all my best boneless beef recipes.
Variations and Substitutions
Make this Instant Pot Beef Stew your own with easy swaps.
- Wine-free version: Skip the red wine and use extra beef broth instead.
- Different proteins: Try lamb stew meat or pork shoulder for a different flavor profile.
- Extra vegetables: Add celery, parsnips, or turnips along with the carrots.
- Mushrooms: Brown sliced mushrooms before the onions. I love beef and mushrooms together. I often add them to my popular salisbury steak recipe, too.
- Different herbs: Try rosemary or bay leaves in place of thyme.
- Gluten-free gravy: Use cornstarch slurry instead of the butter-flour roux (just use half the amount).
Looking for more pressure cooker meals? Try my Instant Pot Pork Shoulder, Instant Pot Roast Beef, and Ultimate Instant Pot Potato Soup recipes, too!
Grab These Tools
Here’s what you’ll need to make this stew.
- Pressure cooker or Instant Pot: A 6-quart or 8-quart model works best.
- Wooden spoon: For scraping up browned bits when deglazing.
- Sharp knife and cutting board: To prep meat and vegetables.
- Small saucepan: For making the roux separately.
- Whisk: Essential for smooth, lump-free gravy.
- Ladle: To transfer hot broth from the pressure cooker.
How to Make Pressure Cooker Beef Stew: An Easy Guide
This stew comes together in layers. Brown the beef, build flavor with vegetables and wine, then let the pressure cooker do the heavy lifting.
Brown the Beef
Set your pressure cooker to Sauté mode and heat 1 tbsp oil. Season beef with salt and pepper. Brown in batches without crowding the pot. This step builds deep flavor. Transfer browned meat to a plate.
Sauté the Vegetables
Add remaining oil to the pot. Cook onion and carrots for 5-7 minutes until softened. Stir in garlic and cook 1 minute more. The vegetables create an aromatic base.
Deglaze the Instant Pot
Pour in the red wine. Scrape up every last brown bit from the bottom of the pot with a wooden spoon. These bits add incredible flavor. Let the wine simmer for 1-2 minutes.
Pressure Cook
Return beef and any accumulated juices to the pot. Add beef broth and thyme. Stir in potatoes. Lock the lid and set to High Pressure for 30 minutes. Allow 10-15 minutes natural pressure release before venting.
Make the Gravy
While the stew finishes, melt butter in a small saucepan over medium heat. Whisk in flour and cook 2-3 minutes until golden. Open the pressure cooker and ladle about 1½-2 cups hot broth into the roux. Whisk until smooth and thick.
Finish and Serve
Stir the thickened gravy back into the pot. Add peas and parsley. Set to Sauté and bring to a boil thicken up. Taste and adjust seasoning. The stew will thicken more as it cools.
5 Common Mistakes When Making Pressure Cooker Beef Stew
Here are the most frequent mix-ups to avoid when making beef stew:
- Skipping the browning step: Browning the meat creates fond on the bottom of the pot. This adds deep, rich flavor you can’t get any other way.
- Crowding the pot when browning: Too much meat at once steams instead of browns. Work in batches for the best color and flavor.
- Cutting vegetables too small: Small pieces turn to mush under pressure. Cut carrots and potatoes into large, bite-size chunks.
- Quick release of all the pressure: Natural release for 10-15 minutes keeps the meat tender and prevents it from toughening.
- Adding peas too early: Frozen peas only need a few minutes. Stir them in after pressure cooking to keep their bright color and texture.
Make Ahead and Storage
This stew actually tastes better the next day. If you have a lot left, why not make a Beef Pot Pie?
Storing Leftover Instant Pot Beef Stew
- Refrigerate: Store in an airtight container up to 4 days.
- Thickens as it cools: The gravy will become more concentrated. Add a splash of broth when reheating if needed.
- Flavor improves: The stew’s flavors meld together beautifully overnight.
Freezing
- Freeze up to 3 months: Cool completely before transferring to freezer-safe containers.
- Note on potatoes: Potatoes can become slightly grainy after freezing. They’re still tasty, just a different texture.
- Thaw safely: Thaw overnight in the fridge for best results.
Reheating Pressure Cooker Beef Stew
- Stovetop method: Reheat gently over medium-low heat, stirring occasionally. Add broth to thin if needed.
- Microwave: Heat individual portions in 1-minute intervals, stirring between.
How to Serve This Pressure Cooker Beef Stew Recipe
I love serving this hearty stew with crusty bread for dipping. It’s a complete meal on its own, but here are some ideas to round it out.
Toppings and Add-Ins
- Fresh parsley or chives sprinkled on top
- Grated Parmesan cheese
Side Dishes for Pressure Cooker Beef Stew
- Crusty no-knead Dutch oven bread for soaking up the gravy
- Easy buttermilk biscuits on the side
- Simple green salad with homemade Italian vinaigrette to balance the richness
- Roasted Brussels sprouts for added vegetables
- Garlic bread for extra flavor
More Cozy Pressure Cooker Recipes
Pressure Cooker Beef Stew (Easy Recipe!)
Equipment
- 1 Pressure Cooker such as an Instant Pot
Ingredients
- 3 tbsp olive oil divided
- 1½ lbs beef stew meat cut into 1 1/2" pieces
- 2½ tsp kosher salt divided
- ½ tsp black pepper
- 1 large onion finely chopped
- 1½ cups chopped carrots about 3 medium or 18 baby carrots
- 2 tsp minced garlic
- 1 cup dry red wine or more broth
- 3 cups beef broth or 3 tsp Beef Better than Bouillon + 3 cups boiling water (see notes)
- 2½ cups cubed potatoes about 2 medium potatoes
- 1 tbsp minced fresh thyme or 1 tsp dried
- 1 cup frozen peas
- 1 tbsp minced fresh parsley or 1 tsp dried
- 3 tbsp butter
- 3 tbsp all-purpose flour
Instructions
Brown the Beef:
- Set your pressure cooker to Sauté mode. Heat 1 tbsp oil, season beef with 1 tsp salt and pepper, and brown in batches without crowding. Add more oil as needed. Transfer browned meat to a plate.
Sauté the Vegetables:
- Add remaining oil to the pot. Cook onion, carrots, and 1 tsp salt for 5–7 minutes, until softened. Stir in garlic and cook 1 minute more.
Deglaze:
- Pour in the red wine and scrape up any browned bits with a wooden spoon. Let it simmer for 1–2 minutes.
Pressure Cook:
- Return beef (and any juices) to the pot. Add beef broth and thyme. Stir in potatoes. Lock the lid, set to High Pressure, and cook for 30 minutes. Allow 10–15 minutes natural release before manually venting.
Make the Gravy:
- While the stew finishes, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 2–3 minutes until golden and nutty.
- Open the pressure lid. Ladle about 1½–2 cups hot broth from the pressure cooker (avoid solids) and whisk into the roux until smooth and thick.
Finish the Stew:
- Stir the thickened gravy back into the instant pot, then add peas, parsley, and remaining ½ tsp salt. Set to Sauté again and simmer for 5 minutes to heat through and slightly reduce. Taste and adjust seasoning – if it needs salt at the end, I recommend a splash of soy sauce instead of salt for extra rich color and umami flavor (you won't know it's there, promise!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
