There is something deeply comforting about a bowl of beef stew on a chilly night. The steam rises, the gravy clings to every bite, and the whole kitchen smells like you have been cooking all day.
This Instant Pot beef stew is one I come back to again and again. It has that slow-simmered flavor we all love, but it comes together in about an hour. Tender beef, soft potatoes, and a thick, glossy gravy make this the kind of dinner everyone quietly savors. Let's get cooking.
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Why You'll Love This Recipe
- Rich, thick gravy that tastes slow-cooked
- Tender beef that practically melts
- Ready in about an hour from start to finish
- Family-friendly and perfect for weeknights
- Made in one pot for easy cleanup
- Cozy, hearty, and deeply satisfying
Ingredients
- 2 pounds stew meat or chuck roast, cut into 1-inch pieces
- 1 tablespoon oil
- 2 medium russet potatoes, cut into 1-inch pieces
- ½ large onion, chopped
- 2 teaspoons minced garlic
- 2 stalks celery, chopped
- 2 cups carrots, chopped
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- ¼ cup tomato-based chili sauce
- 2 ½ cups low-sodium beef broth
- Salt and black pepper, to taste
- 2 teaspoons Italian seasoning
- 2 tablespoons cornstarch
- ¼ cup cold water
- 2 tablespoons fresh parsley or cilantro, chopped
Ingredient Notes and Substitutions
- The cut of beef really matters here. I usually reach for chuck roast because it has enough fat to stay tender under pressure. Pre-cut stew meat works too if you are short on time.
- The chili sauce is the quiet hero in this Instant Pot beef stew. It does not make the dish spicy. Instead, it adds a gentle sweetness and depth that makes the gravy taste fuller. Heinz-style chili sauce is my go-to.
- If you prefer not to cook with wine, you can replace it with extra beef broth. You will lose a bit of richness, but the stew will still be cozy and flavorful.
Instructions
- Cut the beef into 1-inch pieces if it is not already prepared. Season lightly with salt and pepper.
- Press the sauté button on the Instant Pot and wait until it reads hot. Add the oil.
- When the oil shimmers, add the beef in a single layer. Brown for a couple of minutes per side. You are building flavor here, not cooking it through.
- Add the chopped onion and garlic. Cook until the onion softens and turns translucent.
- Pour in the red wine and scrape up all the browned bits from the bottom. This step makes the gravy rich and helps prevent the burn warning.
- Add the potatoes, carrots, and celery.
- Pour in the beef broth, Worcestershire sauce, and chili sauce. Sprinkle in Italian seasoning, then season with salt and pepper.
- Lock the lid and cook on high pressure for 35 minutes.
- Let the pressure release naturally for 15 to 20 minutes.
- If the gravy is thinner than you like, mix the cornstarch with cold water. Stir it into the hot stew until the gravy thickens.
- Finish with chopped parsley or cilantro and serve warm.
Pro Tips for Success
- Brown the beef well. Those golden edges add deep flavor.
- Cut vegetables into similar sizes so everything cooks evenly.
- Always scrape the bottom after sautéing to avoid sticking.
- Let the pressure release naturally. It keeps the beef tender.
- Thicken the gravy while the stew is hot for best results.
Storage and Reheating
Store leftover Instant Pot beef stew in an airtight container in the fridge for up to three days. The flavors deepen overnight, making leftovers especially good.
Reheat gently on the stove or in the microwave until hot. Add a splash of broth if the gravy thickens too much.
Make Ahead and Freezing
You can chop all the vegetables the day before and store them in the fridge. This makes dinner come together fast.
The cooked stew freezes well for up to three months. Thaw overnight in the fridge and reheat slowly for best texture.
Tips and Variations
- Add mushrooms for extra earthiness.
- Stir in peas at the end for a pop of color.
- Use Yukon Gold potatoes for a creamier bite.
- Add a bay leaf during cooking for subtle depth.
- Serve with crusty bread to soak up the gravy.
FAQs
Browning the beef and deglazing the pot builds flavor that pressure cooking locks in.
Fresh beef browns better, but frozen can work if fully thawed first.
A simple cornstarch slurry stirred into hot stew works every time.
📖 Recipe
Instant Pot Beef Stew
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Description
A warm, hearty Instant Pot beef stew with thick gravy that tastes slow-simmered, ready in about an hour, and perfect for cold nights or easy weeknight dinners.
Ingredients
- 2 pounds stew meat or chuck roast, cut into 1-inch pieces
- 1 Tablespoon oil
- 2 medium russet potatoes, cut into 1-inch pieces
- ½ large onion, chopped
- 2 teaspoons minced garlic
- 2 stalks celery, chopped
- 2 cups carrots, chopped
- 1 cup red wine
- 2 Tablespoons Worcestershire sauce
- ¼ cup tomato-based chili sauce (like Heinz)
- 2-½ cups beef broth (low-sodium recommended)
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- 2 Tablespoons cornstarch
- ¼ cup water
- 2 Tablespoons fresh parsley or cilantro, chopped
Instructions
- Cut beef into 1-inch bite-size pieces or use pre-cut stew meat.
- Chop potatoes, onion, carrots, and celery. Can be prepped a day ahead.
- Press "Sauté" on the Instant Pot. When "Hot" appears, add oil.
- Add stew meat and brown on all sides without cooking through.
- Add onion and garlic, cooking until onions are translucent.
- Deglaze with red wine, scraping the bottom for flavor and to avoid burning.
- Add potatoes, carrots, celery, broth, Worcestershire, chili sauce, seasonings, salt and pepper.
- Seal and pressure cook on high for 35 minutes.
- Let pressure release naturally for 15-20 minutes.
- If gravy is thin, mix cornstarch and water, stir into hot stew.
- Garnish with fresh parsley or cilantro and serve hot.
Notes
- To thicken gravy: Mix 2 tablespoons of cornstarch with ¼ cup cold water and stir into hot stew.
- Use chuck roast or stew meat for best flavor and tenderness.
- Cut ingredients evenly to ensure even cooking.
- Brown beef first to develop rich flavor before pressure cooking.
- Deglaze the pot with wine to avoid burn warning and add flavor.
- Chop veggies ahead for a faster meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 661
- Sugar: 8g
- Sodium: 790mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 156mg
Serving Suggestions
This Instant Pot beef stew is perfect on its own, but I love serving it with warm bread or buttery rolls. A simple green salad on the side keeps the meal balanced and fresh.
It is the kind of dinner that feels just right after a long day, especially when everyone gathers around the table with full bowls and happy sighs.
Nutrition and Notes
- Serves: 4
- Calories: approximately 661 per serving
I have made this version many times, tweaking the balance until the gravy turned silky and the beef stayed tender. It is now a regular request in my kitchen.
Reader Reviews
Many readers say this stew tastes like it simmered all afternoon. The thick gravy and tender beef are the most-loved parts, especially for cozy family dinners.
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