This hearty Instant Pot Beef Stew is made with tender beef chuck roast, dry red wine, carrots, celery, and pearl onions. This recipe creates a deeply savory and rich comfort food classic in a fraction of the time. It’s perfect for a busy weeknight dinner, especially on a chilly evening, and makes enough for 6 people.

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Instant Pot Beef Stew Ingredients

• 1 tablespoon vegetable oil
• 2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons Kosher salt
• Freshly ground black pepper
• 2 tablespoons tomato paste
• 1/3 cup dry red wine
• 3 carrots, cut into 2-inch pieces
• 3 celery ribs, cut into 1-inch pieces
• 1 sprig fresh thyme
• 1 cup frozen pearl onions
• Special equipment: an Instant Pot® multi-cooker

How To Make Instant Pot Beef Stew

1. Season and sear the beef: Add the vegetable oil to the Instant Pot® and set it to the saute function. While it heats, toss the beef cubes with the flour, 2 teaspoons of salt, and a generous amount of black pepper in a medium bowl. Place the seasoned meat in a single layer in the hot pot and cook, undisturbed, for about 3 minutes until golden brown on the bottom. Stir once and let it brown for another 2 to 3 minutes.
2. Build the flavor base: Add the tomato paste to the pot and stir to coat the browned beef. Pour in the red wine, which will bubble up. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot as the wine cooks for about 1 minute.
3. Add vegetables and pressure cook: Add the carrots, celery, thyme, and frozen pearl onions to the pot and stir everything together. Following the manufacturer’s guide, lock the lid in place and set the Instant Pot to pressure cook on high for 40 minutes.
4. Release pressure and serve: After the pressure cooking cycle is complete, carefully follow the manufacturer’s guide to perform a quick release of the steam. Once the release cycle is finished and the float valve has dropped, unlock and remove the lid, being careful of any remaining steam. Stir the stew and serve hot.

Recipe Tips

• Don’t Crowd the Pot: When searing the beef, make sure it’s in a single layer. This allows the meat to get a deep, brown crust, which creates a huge amount of flavor. If you overcrowd the pot, the beef will steam instead of brown.
• Scrape Up the Browned Bits: After adding the wine, scraping the bottom of the pot is a crucial step called deglazing. Those browned bits, or ‘fond’, are packed with concentrated savory flavor that will make your stew rich and delicious. This also helps prevent a “burn” notice from the Instant Pot.
• Cut Veggies Larger: Because the pressure cooker cooks so intensely, vegetables can easily turn to mush. Cutting the carrots and celery into large, chunky pieces helps them maintain their texture and shape during the 40-minute cook time.
• Use Quick Release: The recipe calls for a “quick release,” which means you manually vent the steam from the pot as soon as the timer goes off. This immediately stops the cooking process and is important for ensuring the vegetables don’t become overcooked and mushy.

What To Serve Beef Stew

This Instant Pot Beef Stew is a fantastic one-pot meal, but it’s even better with something to soak up the rich, savory sauce. Serve it over a bed of creamy mashed potatoes, buttery egg noodles, or simply with a side of crusty bread or warm dinner rolls for dipping. For a bit of freshness, a simple green salad with a bright vinaigrette makes a perfect companion.

How To Store Beef Stew Leftovers

• Refrigerate: Allow the stew to cool down before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavors often deepen and taste even better the next day.
• Freeze: Cool the stew completely, then place it in a freezer-safe, airtight container or a heavy-duty freezer bag. It will keep well in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop.

Instant Pot Beef Stew Nutrition Facts

• Serving Size: 1 of 6 servings
• Calories: 485 kcal
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 130mg Sodium: 980mg Total Carbohydrate: 15g Dietary Fiber: 3g Sugars: 6g Protein: 45g

Frequently Asked Questions

• Can I add potatoes to this stew? Absolutely. Potatoes are a classic addition. For best results, use a waxy potato like Yukon Gold, cut into 1 to 2-inch chunks. Add them at the same time as the carrots and celery.
• What if I don’t want to use red wine? If you prefer not to use wine, you can substitute it with an equal amount of beef broth or stock. The wine adds a wonderful depth and acidity, but beef broth is a great alternative.
• Can I use a different cut of beef? Yes, but choose wisely. Beef chuck is ideal because its fat and connective tissue break down during pressure cooking, making the meat incredibly tender. You could also use bottom round or brisket. Avoid leaner cuts like sirloin, as they can become dry and tough.
• My Instant Pot gave a “burn” error. What did I do wrong? A “burn” notice typically means something is stuck to the bottom of the pot or there isn’t enough thin liquid for the pot to build pressure. This is why the deglazing step—scraping the bottom of the pot after adding the wine—is so important to prevent anything from sticking.

Try More Recipes:

• Slow-Cooked Beef In Red Sauce Recipe
• Mississippi Pot Roast Recipe
• Slow Cooker Brisket with Brown Gravy Recipe