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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.