There’s something almost magical about a bowl of beef stew, isn’t there? It’s a warm, hearty hug in a bowl, especially when the weather turns chilly.
This particular recipe, passed down and perfected, transforms a classic comfort food into a quick, weeknight-friendly feast using your pressure cooker. The result is incredibly tender meat and perfectly cooked vegetables, all swimming in a rich, deeply flavorful broth.
Why This Stew Feels Like Home
For Kelsey, this recipe is a direct line to childhood memories of her mom’s weekend cooking. The moment the air grew crisp, a big pot would appear on the stove, filling the house with an aroma that promised comfort and warmth.
It’s that same feeling of cozy satisfaction she now brings to her own family table. And with the Instant Pot, that once slow-simmered labor of love is ready in a fraction of the time, without sacrificing an ounce of that homestyle flavor.
Honestly, it’s a game-changer for anyone craving a deeply satisfying meal without spending all afternoon in the kitchen.
Ingredients Needed for the Recipe
- 1 1/2 – 2 pounds beef chuck roast, trimmed and cut into 1-2 inch chunks
- 1 -2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 1/2 teaspoons Italian seasoning, divided
- 1/3 cup flour (use gluten-free or 2 tbsp almond flour for keto)
- 1-2 tablespoons cooking oil
- 1 medium onion, cut into large chunks
- 3-4 cloves garlic, minced
- 6 tablespoons tomato paste
- 2 tablespoons balsamic vinegar or red wine
- 4 medium Yukon potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 3 medium carrots, peeled and cut into thick slices
- 2 ribs celery, chopped
- 1-2 teaspoons Worcestershire sauce
- 1 bay leaf
- 4-5 cups beef broth, homemade or low sodium
- 1-2 tablespoons fresh chopped parsley for garnish
- 1/2 star anise (optional, but adds amazing depth)
How to make Instant Pot Beef Stew (Homemade Pressure Cooker)?
Coating the Beef
First things first, grab a large zip-top bag. Into this, you’ll add the flour, salt, pepper, onion powder, and that first 1/2 teaspoon of Italian seasoning.
Seal it up and give it a good shake to mix everything together. Now, add your beef chunks, seal the bag again, and shake it all about until every piece is nicely coated in that flavorful mixture.
This little step is our first secret to a rich, thick stew later on.
Browning the Meat
Now, for a step that’s totally worth it, trust me. Set your Instant Pot to the SAUTE function and add your cooking oil.
Working in batches—please don’t crowd the pot!—add the coated beef and sear it until it’s browned on all sides. We’re not cooking it through here, just building a beautiful, caramelized crust.
That fond, the little browned bits stuck to the bottom of the pot, is pure flavor gold. Transfer the browned meat to a plate and let it rest for a moment.
The Secret to a Truly Great Broth
What separates a good stew from a great one often comes down to the broth’s complexity. It’s about building layers of flavor, one simple step at a time.
By taking a few extra minutes to brown the meat and sauté the aromatics, you create a deep, savory base that simply can’t be replicated by just tossing everything in at once.
Those little techniques, like deglazing the pot, are what make this recipe taste like it simmered for hours.
Sautéing the Aromatics
With the meat set aside, it’s time to build the flavor foundation. Your pot will still have those delicious browned bits in it.
Add the onion and garlic and sauté for just a minute or two, until they become fragrant. Then, stir in the balsamic vinegar and tomato paste.
This will sizzle and steam, working its magic to lift all that fond from the bottom of the pot—this is called deglazing, and it’s a crucial step.
Combining Everything in the Pot
Now for the easy part! Return the browned beef to the pot, along with all those chunky vegetables: the potatoes, sweet potato, carrots, and celery.
Add the Worcestershire sauce, the remaining 2 teaspoons of Italian seasoning, the bay leaf, the beef broth, and the star anise if you’re using it. Give everything a good stir to combine.
If the liquid doesn’t quite cover the vegetables, add just a bit of water until they’re nearly submerged.
Pressure Cooking the Stew
Secure the lid onto your Instant Pot, making sure the valve is set to the sealing position. It’s showtime!
Select the Manual or Pressure Cook function and set the timer for 20 minutes on High Pressure. The pot will take some time to come up to pressure before the countdown begins.
Once the cooking time is complete, walk away. Let the pressure release naturally for at least 15 minutes; this is key for tender meat.
Finishing and Thickening the Stew
After that natural release, carefully turn the valve to release any remaining pressure. Remove the lid and inhale that incredible aroma.
Discard the bay leaf and star anise. For a thicker, gravy-like stew, make a quick slurry by whisking 2-3 tablespoons of cornstarch with 3 tablespoons of cool water.
Set the pot back to SAUTE, stir in the slurry, and let it bubble for a minute or two until the stew thickens to your liking. Stir in the fresh parsley, and it’s ready to serve.
Tips
For the most succulent, fall-apart beef, chuck roast is your best friend. It has the perfect marbling of fat that melts during cooking, creating an unbelievably tender bite.
Don’t rush the browning step, and remember to work in batches. Crowding the pan steams the meat instead of searing it, and we want that beautiful, flavorful crust.
Feel free to make this stew your own. Not a fan of sweet potatoes? Swap in more Yukon golds. Want a low-carb version? Use turnips or cauliflower instead of potatoes.
Ingredient Substitutions: Making It Your Own
The beauty of a stew is its flexibility. If you’re out of balsamic vinegar, a splash of red wine works wonderfully, or even a tablespoon of soy sauce for a different kind of umami kick.
For a paleo or keto-friendly version, simply use almond flour to coat the beef and swap the potatoes for low-carb vegetables like radishes or cauliflower.
The star anise is a secret weapon, adding a subtle, complex warmth, but if you don’t have any, the stew will still be absolutely delicious without it.
How to Store and Reheat for Maximum Flavor
Honestly, this stew might even be better the next day. The flavors have more time to meld and deepen, creating an even richer taste experience.
Let the stew cool completely before storing it in an airtight container in the refrigerator, where it will keep beautifully for up to 4 days.
To reheat, simply warm it gently on the stovetop over medium-low heat, adding a splash of broth if it’s gotten too thick. It also freezes perfectly for up to 3 months.
Best Time to Serve This Dish
This stew is the undisputed champion of a cold, blustery day. It’s the meal you dream of coming home to after being out in the elements, a true comfort in a bowl.
It’s also a fantastic make-ahead option for busy weeks or a relaxed Sunday supper where the goal is maximum coziness with minimal fuss.
And because it makes such a large batch, it’s perfect for potlucks or for feeding a hungry crowd during the holidays, offering a hearty, welcoming centerpiece.
Instant Pot Beef Stew Recipe
Description
This Instant Pot Beef Stew is a super comforting, hearty one-pot meal that’s perfect for chilly days. Packed with tender beef, carrots, potatoes, sweet potatoes, and celery, it delivers rich, deep flavors in a fraction of the time. Ready in under an hour, it’s an easy yet satisfying dish that’s perfect for busy weeknights or cozy Sunday dinners—and even better the next day!
ingredients
Instructions
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In a large zip-top bag, combine flour, 1 tsp salt, 1/4 tsp pepper, onion powder, and 1/2 tsp Italian seasoning. Add beef chunks and shake to coat evenly.
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Set the Instant Pot to SAUTÉ mode. Add oil and brown the meat in batches (don’t overcrowd) on all sides until nicely seared. Transfer to a plate.Browning adds rich flavor but can be skipped for a dump-and-go version.
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In the same pot, add onions and garlic. Sauté 1–2 minutes. Stir in tomato paste and balsamic vinegar to deglaze the pot, scraping up browned bits.
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Return the beef to the pot. Add potatoes, sweet potato, carrots, celery, Worcestershire sauce, remaining 2 tsp Italian seasoning, bay leaf, star anise (if using), and beef broth. Stir to combine. Add water if needed to just cover the ingredients.
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Seal the lid, set valve to sealing, and cook on HIGH PRESSURE for 20 minutes. Allow natural pressure release for at least 15 minutes before quick-releasing any remaining pressure.
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Remove bay leaf and star anise (if used). Taste and adjust seasoning with additional salt and pepper as needed.
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Optional thickening: Mix cornstarch (or alternative thickener) with cold water to make a slurry. Set Instant Pot to SAUTÉ, bring stew to a gentle boil, and stir in slurry. Cook 2–3 minutes until thickened.
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Garnish with fresh parsley and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 372kcal
- % Daily Value *
- Total Fat 14 gg22%
- Saturated Fat 5 gg25%
- Trans Fat 0 gg
- Cholesterol 78 mgmg26%
- Sodium 730 mgmg31%
- Potassium 1020 mgmg30%
- Total Carbohydrate 34 gg12%
- Dietary Fiber 5 gg20%
- Sugars 6 gg
- Protein 28 gg57%
- Calcium 60 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it ahead: Chop vegetables and store in fridge/freezer bags the night before to save time.
- Low carb/keto option: Swap potatoes for turnips or cauliflower, omit carrots, and use almond flour + xanthan gum.
- Freezer-friendly: Freeze without thickener or potatoes; add when reheating to preserve texture.
- Flavor boost: Star anise and balsamic vinegar add complexity—don’t skip if you have them!
