Instant Pot Beef Stew

Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.

Make this soul-satisfying classic American Instant Pot Beef Stew in ~1.5 hours. Tenderized & moist pressure cooker chuck roast immersed in a rich, hearty sauce packed with earthy umami flavors.

Jump to: Cooking TipsRecipe | Video

Isn’t it amazing to look back how much deliciousness you’ve accomplished with your Instant Pot Pressure Cooker?

What are some of your favorites so far?

This hearty, comforting Beef Stew is just perfect for this cool weather.

We’re filled with excitement as we recreate this recipe using Pressure Cooker Chuck Roast. Plus, we applied some NEW techniques to beef up our game. 😀

Just as we were thrilled to hit “Publish” and share this delicious recipe with you, we found Kenji (author of The Food Lab) published a pressure cooker beef stew recipe with similar techniques just earlier this week!

Eek…our hearts immediately sank…to publish or not to publish?!

So, we spoke to Kenji, and he’s totally cool that we both developed a similar recipe at the same time.

Ta da! Here it is…Enjoy this soul-satisfying classic American Instant Pot Beef Stew!!

Instant Pot Beef Stew Recipe Ingredients

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You’ll Enjoy Instant Pot Beef Stew Because:

  • Cut short half the cooking time comparing to cooking on stovetop
  • Huge flavors – packed with umami!
  • Soul-satisfying, cozy comfort food
  • Healthy – packed with earthy root vegetables
  • Tenderized, juicy, moist beef in hearty thick sauce full of body & texture

Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.

Tools for Instant Pot Beef Stew

Cooking Tips for Instant Pot Beef Stew

1.Why are we browning the chuck steak as a whole before cutting it up?
Due to less surface area, browning the chuck steak as a whole will retain more moisture. Maillard reaction excels in dry and high heat environment, so the chuck steak will also brown faster and better when compared to cubed stew.

The caramelized flavors from browning is one of the secrets to a rich hearty beef stew.

2. Can I use other beef cuts for this recipe?
Chuck roast is one of the most suitable cuts for the pressure cooker. For optimal result, choose one that is well marbled! Beef Brisket is also a good choice, but it will take a longer time (~70 minutes).

3. Can I skip the sauté steps and dump everything into the pressure cooker for this beef stew?
Yes, you can dump everything into the pressure cooker and cook for 32 minutes. But if you want to up your beef stew game, give it some time and love. 🙂

4. In Step 7 – Dried thyme: Release the flavor of dried thyme by scrubbing them against your fingers while adding them to the stew.

5. In Step 9, why did we remove half of the carrots, celery, potatoes from the Instant Pot?
We first perfectly cooked all the vegetables and separated them into 2 batches.

One batch of vegetables stayed in the pot to enhance flavor and acts as a natural thickener for the beef stew.

The other batch of vegetables was set aside and added back into the beef stew afterwards. This adds texture for the overall dish.

Watch: How To Make This Instant Pot Beef Stew Recipe Video 

Can’t see the cooking video? Watch it here.

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5.0 from 47 reviews
Instant Pot Beef Stew
 
Prep
Cook
Total
 
Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Stew, Vegetables, Easy
Cuisine: American
Serving: 2 - 4
Ingredients
  • ~ 2 pounds (1001g) USDA Choice Grade Chuck Steak (Canada AAA Grade Blade Steak), 1.5 inch in thickness
  • 3 medium garlic cloves (15g), crushed and minced
  • 12 white mushrooms (150g), thinly sliced
  • 2 small onions (214g), thinly sliced
  • 2 celery stalks (150g), cut in 1 ½ inch (4cm) chunks
  • 2 medium carrots (200g), cut in 1 ½ inch (4cm) chunks
  • 3 – 4 small Yukon gold potatoes (365g), quartered
  • ½ cup (65g) frozen peas
  • ¼ cup (63ml) of sherry wine
  • 2 bay leaves
  • ¼ teaspoon (0.35g) dried thyme
  • 1 tablespoon (8g) flour
  • Kosher salt and black pepper to taste
Chicken Stock Mixture
Instructions
  1. Prepare the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function) over medium high heat. Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  2. Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tablespoon (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 - 8 minutes on each side without constantly flipping the steak. Remove and set aside in a large mixing bowl.
  3. Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tablespoon (15ml) Worcestershire sauce, 1 tablespoon (15ml) light soy sauce, 1 tablespoon (15ml) fish sauce, 3 tablespoons (50ml) tomato paste with 1 ½ cup (375ml) unsalted chicken stock.
  4. Sauté the Mushrooms: Add sliced mushrooms in pressure cooker. Sauté until all moisture from the mushrooms have evaporated and the edges are slightly crisped & browned. Roughly 6 minutes. Taste and season with kosher salt and freshly ground black pepper if necessary. Remove and set aside. Instant Pot Beef Stew Recipe: sauteed mushrooms
  5. Sauté the Vegetables: Add 1 tablespoon (15ml) of olive oil in pressure cooker if necessary. Add thinly sliced small onions and sauté until soften and slightly browned. Add minced garlic cloves and stir for roughly 30 seconds until fragrant. Add all celery chunks, carrots chunks and sauté until slightly browned. Season with salt and freshly ground black pepper if necessary.
  6. Deglaze: Pour in ¼ cup (63 ml) sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.
  7. Pressure Cook the Vegetables: Add 2 bay leaves, ¼ tsp (0.35g) dried thyme, quartered potatoes, and chicken stock mixture in the pot. Mix well. Close lid and pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid.
  8. Cut the Chuck Steak: While the vegetables are pressure cooking. Cut the chuck steak into 1.5 inch – 2 inches stew cubes on a large chopping board. Place all chuck stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon (8g) flour in mixing bowl and mix well with the stew meat. Don’t worry, your pressure cooker can get up to pressure with a small amount of flour.
  9. Pressure Cook the Beef Stew: Remove half of the carrots, celery, potatoes from pressure cooker and set aside. Place beef stew meat and all its juice in the pressure cooker. Partially submerge the beef stew meat in the liquid without stirring, as you don’t want too much flour in the liquid at this point. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  10. Thicken Beef Stew and Add Vegetables: On medium heat (Instant Pot: press Sauté button), breakdown the mushy potatoes and carrots with a wooden spoon. Stir to thicken the stew. Add frozen peas, sautéed mushrooms, and the set aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary. We added 2 pinches of kosher salt.
  11. Serve: Serve with mashed potatoes, pasta or your favorite starch.
Notes
See above Cooking Tips Section

Food Safety: Be sure to place the cooked vegetables and mushrooms in the fridge if you intend to leave them out for more than 2 hours.

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Classic American Instant Pot Beef Stew Recipe: Make this soul-satisfying beef stew. Tender & moist pressure cooker chuck roast immersed in a rich, hearty, umami sauce.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Angela,

      Thank you for your question 🙂
      1.5xing this recipe will be fine as long as you don’t do a quick release.

      Please take care & have fun cooking
      Jacky

  1. This is my go-to recipe for beef stew! It’s so delicious my family loves it! I’m not a pro at using instant pot so I do follow this recipe to the T but omit the peas since we’re not a fan. Delicious!!!

  2. Hi Amy,

    I have round beef roast, not Chuck beef roasts. Are they the same? How should I adjust my cooking time with the round roast inside the instant Pot?

    1. Hi Anna,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Round beef roast is a very lean cut of meat. They are not very suitable for pressure cooking as it will come out quite dry and tough.

      Happy New Year & please take care
      Jacky

  3. This is the only beef stew recipe I make now. Easy and always turns out yummy. Can I use baron of beef for this recipe? How would I adjust the cooking time? Thx.

    1. Hi Joey,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      The cooking time will stay the same.
      Baron of beef is more lean so the result will not be as moist and juicy.

      Happy New Year & please take care
      Jacky

    1. Hi Sandi,

      Hope you had a wonderful New Year & Christmas 🙂
      Happy to hear you enjoyed it! Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  4. Hi
    I’d really like to make this stew tonight…. I have one son who hates mushrooms and another who hates peas. If I omit both of these, will that change the flavour much and do I have to change anything on timings? Thanks

    1. Hi Rosa,

      thank you for your question 🙂

      The flavor will change slightly without the mushrooms, but it will still taste fine.

      No changing in the cooking time.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  5. I am so looking forward to trying your beef stew recipe . I have no doubt that it will achieve the same taste treat status as your spare ribs and rice and chili recipes did (both six thumbs up ,fish sauce rocks). I do have a question however, if I double the vegetables and not the meat do I need to change anything else in the recipe? I have a Black Friday acquired 6 qt. IP that my wife loves it because she hasn’t had to touch it yet. Who knew after 30 years plus of marriage that I could cook.
    Thank you Amy + Jacky

    1. Hi Chris,

      thank you so much for your kind words 🙂

      No adjustment is needed.

      There will be more moisture from the vegetables so you will want to adjust the seasoning accordingly in the end.

      Please take care & have fun cooking
      Jacky

  6. Amy, I have wanted to make a beef stew forever but my family was just so so about it, “not my favorite, but sure make it if you’d like to”. OMG the very best tasting beef stew – me everyone of my expectations. Your idea about removing 50% of the vegetables to be put back later was spot on. OK, so my husband goes back for seconds and says, “ya know, I remember as a teenager it looking grayish and it didn’t taste very good”. I have to stop for a moment and tell you that we have been married 44 years and it was astonishing to me that he would be willing to eat something with that memory. What a trooper! It was so good! Thank you for the thoughtfulness you put into your recipes.

    1. Hi Ann,

      thank you so much for sharing this story with us 🙂
      Your story made our day!! So happy to hear everyone enjoyed it!

      Please take care & have a wonderful week.
      Jacky

  7. Amazing flavor and worth the time to prepare! My only frustration is that I follow recipe instruction. When you listed the step for pressure cooking veggies you only listed potatoes. As a result, I did not think the rest of the veggies should go in. All veggies except my carrots (that were put to the side out of the stew) came out perfect. My carrots were crunchy. Do all veggies (even really soft/sautéed ones) need to go through the pressure cook step ?

    1. Hi Julie,

      thank you so much for your kind words and question 🙂

      Sorry for the confusion. All veggies should go thru the pressure cooking step on Step 7.

      On Step 7, the carrots and celery are already inside the Instant Pot so we only mentioned potatoes.

      On Step 9, we remove half of the carrots, celery, potatoes from pressure cooker and set aside.

      Please take care & have fun cooking
      Jacky

    1. Hi James,

      thank you for your question 🙂

      Store-bought chicken stock usually tastes a lot better than store-bought beef stock. That is why we decided to use chicken stock as most people don’t have homemade stock on hand.
      If you have homemade or high quality beef stock on hand, feel free to use that.

      Please take care & have an amazing week
      Jacky

  8. I have made this beef stew about 5 times now for many different occasions. It is so dang perfect every time. You do have to plan about 2 hours in advance from start to finish but oh so worth it. This recipe also makes a huge batch so its great for sharing! Ive tried so many failed beef stew recipes (stove top, slow cooker) and was abt to give up on this dish. Thank you so much for a fail-proof recipe. My family and I thank you 🙂

  9. Hi Amy and Jacky you have done it again. What a great tasting stew. I must say it is the best I have ever made. The only thing that I would do differently is add the peas in sooner as we like our peas a little more cooked. I doubled the recipe so that I could share with my two daughter’s and their family and it was a huge hit with all. Your recipes are the best pressure cooker recipes on the web. Thanks for sharing.

    Mil

    1. Hi Ella,

      So happy to hear from you again 🙂

      Chicken will work better. For dark meat, I will cook them for 8 minutes and then 10 minutes natural release.

      Please Take care & have an amazing week
      Jacky

  10. Absolutely awesome recipe! I’m falling in love with my instant pot which intimidated me at first. Thank you for all you both do!

  11. Thank you so much for including the weight of the produce! A potato, carrot, or other piece of produce can have a wide range of sizes and most recipe authors do not tell us what their assumption is about “large” or “medium” size is. Plus, sometimes you cannot find the size called for (for this recipe, I cannot find any small onions, only huge ones). The weight is what is needed to take the guesswork out for the poor newbie cook. Again, I bow down in thanks.

    I haven’t tried this recipe so I will not include a rating with my comment.

  12. I am seeking advice. I prepared this recipe about five times, and every time it came out perfect, awesome flavors and great consistency of the meat. However, for the past four times that I’ve made it the meat has been coming out stringy. I don’t know why. I haven’t changed a thing, other than I use more meat. I wonder if anyone has a suggestion on this.

    1. Hi Evie,

      thank you for your kind words and question 🙂

      Using more meat will increase the get up to pressure time. If the meat is not fatty enough, the add on time can overcook and dry out the meat.

      I would recommend finding a fatty piece of meat and reduce the cooking time by 2 – 3 minutes when you are using more meat.

      Take care & have fun cooking
      Jacky

  13. Spectacular!! I doubled the recipe and it fit perfectly in my 6qt. Instant Pot. I only did the first pressure cook on the veggies for 3 minutes. I used half Sherry and half red wine and upped the herbs to 1 tsp. each of thyme and oregano.

    1. Forgot to mention that I also threw in a half a cubed sweet potato to the veggies that I needed to use up. Consistency was perfect.

  14. First attempt at using the Instant Pot. Your recipe was easy to follow and tasted delicious! At first I was hesitant to use it. It sat in the box for quite awhile. Amazed how the veggies cooked in 4 minutes and the beef in 32. Only drawback was that this stew came out a little to thick for our taste so I thinned it out with some beef stock. Can’t wait to try another recipe. Do you have a recipe for Chinese mochi rice (the one that has pork, lup cheong and other fillings?

  15. Absolutely ‘stewpendous’ – thank you so much Amy + Jack. This is indeed the No 1 Instant Pot site. I got a 9 1/2 out of 10 from my very fussy husband – he said I lost half mark for not giving him enough ! Please keep up the good work – why don’t you publish a book?
    Kind regards
    Jane

    1. Hi Jane!

      So happy to hear from you again 🙂 Hope you have been doing well this week.

      Thank you so much for your support and kind words. We truly appreciate it.

      Our close family member had some health issue so we decided to delay the idea of a cookbook.

      If opportunity arises again, we will think long and hard about it.

      Take care & have fun cooking
      Jacky

  16. I’m fairly new to the IP and have made your IP rice with great success. Made the beef pot roast today for guests following recipe. Fantastic! Your umami flavoring is awesome.
    Thanks so much!

  17. Please tell me the best pip cooker for cooking and steaming & reheating for IP 6 & 8 qt. Some have a knob & 2 lids, one with a hole for steaming. There’s so many. Some are 304 stainless 18/8. Don’t know which one to get? You’re the best! Thanks Deborah.

    1. Hi Deborah,

      Thank you for being so kind 🙂

      Our stainless steel bowl is (7.5″ x 3″ stand)

      We bought ours at Daiso and you can probably find them in local Asian supermarkets as the pot-in-pot method is quite popular in Asia.
      Any food grade (304 or 316 or 18/8 18/10) stainless steel bowl that fits into the IP (less than 7.5” in diameter) will work.

      They are also called Tiffin in Indian markets.

      Take care & have fun cooking
      Jacky

  18. When doubling soup & stew do you double the liquid & stock? Would it be better to use the 8 quart pot? Thanks. The stew recipe looks great! Deborah.

    1. Hi Deborah!

      Hope you have been doing well 🙂 Thank you so much for your kind words.

      For soup and stew, you will want to double all the ingredients.

      It will be better to use the 8 quart pot as it can hold more.

      take care & have fun cooking
      Jacky

  19. Would it be possible to use leftover beef? I have a leftover roast that i need to use up. It’s very marbled.
    If i can use it in this recipe, what would my cooking time be?
    Would it be smarter to slow cook instead of pressure cook my stew? It’s very tender now and I’d hate for it to get tough.

    Thanks! I love your recipes!

    1. Hi Stacey,

      thank you for your question and kind words 🙂

      Instead of chicken stock, I would recommend using a good quality beef stock and then put in the leftover roast after pressure cooking so they don’t go tough.

      Take care & have fun cooking
      Jacky

  20. I have made this before and it is fabulous! I was wondering, can this recipe be doubled? I have 5 lbs I need to cook.

  21. Excellent!!! I would never thought about using soy sauce and fish sauce but WOW!! This is the best Instant Pot recipe I have tried!!

  22. Earlier in the day, I made your whole BBQ chicken, so subbed some of the salted broth for the chicken broth in this recipe, and did not salt the meat prior to browning. I also used low sodium soy sauce, reasoning that if the salted broth was not “salty”enough, I could always add more to each serving. I used grass fed, organic beef which was very lean, but was cut in large chunks…thankfully the meat turned out moist, not dry as I feared. Also, because of special needs, I eliminated the starchy vegetales, and thickener. In spite of the changes I made, I can joyfully give this recipe five stars for a wonderful stew!

  23. This looks astonishing! I’m going to try it dry Marsalis (out of sherry), but to make sure I don’t screw it up: we don’t cook the frozen peas, right? We just let the hot liquid and other hot ingredients thaw the peas out, then serve?

    1. Hi Chris,

      thank you so much for your kind words and question 🙂

      Yes, the hot liquid will heat up the frozen peas just fine 🙂

      Take care & have fun cooking
      Jacky

    1. Hi Sharon,

      thank you for your question 🙂

      You can substitute the fish sauce with soy sauce, but fish sauce is really yummy!! Give it a chance 🙂

      Take care & have fun cooking
      Jacky

  24. Can’t wait to try this! Can I sub beef short ribs for chuck steak? If so, what will be the difference in cooking time? Thanks!

    1. Hi Johanna,

      Thank you for your question 🙂

      Yes, it will work. Beef short ribs will take roughly 32 – 38 minutes + natural release

      Take care & have fun cooking
      Jacky

  25. This is the first recipe that I have not cared for from your site. I was expecting it to have a flavor more like your roast beef recipe, which I love! I will try it again, and leave out the tomato paste and the sherry. The meat was flavorful and tender, the veggies were good, but the broth had an odd flavor that I can only attribute to those 2 additions.

    1. Hi Bj,

      thank you for your honest feedback 🙂

      In term of “yumminess”, the flavor should closely resemble the pot roast recipe.

      Not sure if this is the problem, but make sure to use dried sherry wine from liquor store and not the cooking sherry wine in grocery store.

      Take care & have fun cooking!
      Jacky

  26. I made this last night. The best meal I have made so far In my instant pot! My family loved it. Tonight I’m making the pork butt stew recipe! Will let you know. Keep them coming. What I like is that you perfect the recipe to ensure exactly how long to cook. Thank you!

    1. So happy to hear! Thank you so much for your kind words Barbara 🙂

      Sorry for the delay in response as we are in the middle of moving!

      Take care & have a great week
      Jacky

  27. Wowed!! My second time using your recipes first was corned beef, it was great! This was Fantastic!! Worth the extra time, still a heck of a lot faster than 8-10 hours in a crock pot!! Love your recipes !!!

  28. Wow, thank you so much for sharing this recipe. I made it for my family tonight and they LOVED it! (as did I)
    I will definitely be trying more of your recipes and recommending your site to friends. Keep up the great work Amy and Jacky!

    1. Hi Kyli,

      Sorry for the delay in replying as we are in the process of moving with limited internet access 🙁

      Thank you so much for your kind words on the recipe!!

      Take care & Have a great weekend
      Jacky

  29. This was my first recipe made in my new Instant Pot DUO Plus 60, 6 Qt. It turned out perfectly, and even looked exactly like the picture. At first the saute function wasn’t hot enough. Then I read the manual that came with my IP and it said to press the saute function button again for more or less heat. Problem solved. Also, I used a saute pan on the stove to saute some of the steps simultaneously. This shortened the prep time.

    My guests had never heard of Instant Pot – they were blown away! They are doing the Whole 30 eating plan, so I subbed gluten free flour to sprinkle on the meat. We ate it in a bowl, with coleslaw as a side and a dry red wine. It tasted like I always dreamed beef stew should taste, but never has.

    Btw, I send everyone to your website. I started electric pressure cooking while teaching in China for the last 3 years with a pot made by Midea (I’m back in Canada now). I used your recipes and knowledge base to teach myself, and many of my expat friends, about this cooking style. I had to adapt every recipe because the Chinese pot only had preprogrammed settings. I found an English manual online that had a table of cooking times for those settings, and just chose the closest time to your recipes. I dazzled my expat friends, but my Chinese friends thought I was nuts to cook meat in a rice cooker! Pot-in-pot secured my reputation as a food magician. I owe it all to Amy + Jacky.

    1. Sorry for the delay in replying as we are in the process of moving with limited internet access 🙁

      Hehe!! Cooking meat in a rice cooker!?! Thank you so much for sharing your cooking story with us Alychap!!

      Have fun cooking & have a great weekend
      Jacky

  30. This is by far my favorite site for trying out recipes in my IP! I made the stew last night for my lunches this week. Delish! Any chance you can post nutritional content?

    1. Hi Lisa,

      thank you so much for your kind words 🙂

      This recipe was written using the old recipe format so we cannot get the nutritional valve until we move it to the new recipe format.

      Happy New Year to you and your family
      Jacky

  31. The flavor in this stew is fantastic! I’m not an experienced cook so I should’ve started earlier but it turned out wonderful!

  32. Many thanks for this excellent recipe. The extra steps are worth the effort and the umami twist works really well here. I am looking forward to trying more of your recipes.

  33. Thank you so much for a delicious recipe and wonderful instructions! This is the second recipe I have made in my IP, and I already feel like a pro! I am wondering…I made the stew, but let it thicken/reduce with the lid off for a little too long. There’s very little liquid left in the pot, so I’m concerned about the stew being too dry when it comes time to reheat it. What would you suggest I use to add additional liquid? Would I use water, or chicken broth, or make another batch of the chicken broth mixture? Thank you!

    1. Hi Leslie,

      Thank you for your question 🙂

      I would recommend the chicken broth mixture if you don’t want to dilute the flavor.

      Happy New Year to you and your family!!
      Jacky

  34. Hi,

    Happy new year!
    Planning to make this tomorrow with Angus stew beef (cubed). What would your suggested cooking time be and what can I replace the alcohol with as I don’t drink?
    It’ll be my first time making stew so I’m both excited and nervous!
    Any advice would be much appreciated!

    1. Hi Sam,

      Happy New year 🙂 Thank you for your question.

      Do you know what cut of meat it is? If not, most stew beef will take 15 – 20 minutes + natural release.

      As for the wine, you can substitute with half the amount of balsamic vinegar.

      Take care & Have fun cooking
      Jacky

  35. I made this for my family and it was an instant hit- even with my children who are picky eaters! Thank you for sharing this great dish!

  36. I made this tonight and it was absolutely delicious! The best stew ever! I had stew meat on hand so I shortened the cook time to 20 minutes. The meat was perfect!

  37. Hi! I made this and it was DELICIOUS. However I’m trying to make enough to feed 10-15. How will the timing changes if I double/triple/quadruple portions? Do you have recommendations on the “limit” for times I can multiply the ingredients to feed more?

    1. Hi Tracy,

      thank you for your kind words and question 🙂

      I would decrease the cooking time by 2 minutes when doubling as the get up to pressure time will increase.

      Doubling the recipe may be the max in a 6 quart as you don’t want to fill it above the safety limit!

      Happy New Year to you and your family!
      Jacky

  38. This was my first Instapot recipe and it was DELICIOUS! Your recipe, instructions and tips were really helpful. I love to cook but whenever you get a new gadget there’s a learning curve. You made it easy! Thanks!

    1. Congrats on your new Instant Pot!!

      Thank you for choose this as your first recipe and thank you so much for your kind words Maureen 🙂

      Happy New Year & Have a wonderful week
      Jacky

  39. Hb & I love beef stew. So will definitely be trying this recipe out. However, I realised mine’s a PC only so can I do the sauté of the ingredients separately and put into the PC? I’m also don’t think I can choose how I want the pressure to be released. Will that make a difference to the taste etc?

    1. Hi Jeannie,

      thank you for your question 🙂

      If you are using a stovetop pressure cooker. You can saute the ingredients directly in the PC.

      If not, you can saute separately in a skillet and put them into the PC. Make sure to deglaze the skillet and pour the flavorful juice into the PC as well.

      The taste will be fine 🙂

      Happy New Year & Have a wonderful week
      Jacky

  40. This stew looks great! I plan on making it tonight for dinner with leftovers for lunches this week. I love how you add the “whys” for the recipe cooking methods and explained the science behind it (Biochemist here). was wondering if the meat could be added in with the vegetables in Step 7 to take some of the time off from cooking the steak alone? Or would this result in imperfectly cooked vegetables? Thanks!

    1. Hi Sierra,

      thank you for your kind words and question 🙂

      There is a study that says Quick Releasing meat (Step 7 requires Quick Releasing to not overcook the veggies) will evaporate some of the meat’s juice. We are still working on a few experiments to validate the study, but in the mean time, it is best to Natural release the meat.

      Happy New Year & Have a wonderful week!
      Jacky

  41. I am new to pressure cooking and this recipe is in my IP right now. My question is, when instructed to cook the veggies for 4 minutes, I selected “manual” and 20 minutes automatically appeared. I added 4 minutes assuming the 20 min was to build the pressure. Was that the right thing to do?

    1. Hi Kim,

      Congrats on your new Instant Pot 🙂

      No, the build up to pressure time is hidden as it varies.

      The 20 minutes is pressure cooking time so you will want to adjust the time to 4 instead of 24 with the + or – button.

      Happy New Year & Have a great weekend
      Jacky

  42. Made this for a casual dinner party yesterday, and it was delicious! However, I doubled all ingredients (other than the liquid), which seemed to throw the timing off a bit. The veggies that I removed were slightly too soft (maybe it took longer to come to pressure with more veggies in there?) And the meat wasn’t ready after 32 min + 10 min NPR. It wasn’t broken down enough, and seemed hard and dry. So, I closed it up and did another 5 min under pressure and another 10 min NPR (I had already mashed up the thickening veggies before realizing that the meat wasn’t ready, so I added another 1/2 cup of water to ensure it would come to pressure again). Fortunately, that worked and the meat was tender. Whew!

    1. Thank you for your kind words & feedback Carol 🙂

      More veggies will increase the get up to pressure time so the veggies can become softer.

      As for the meat, do you remember if it was grass-fed or grain-fed? Thank you!

      Happy New Year & Have a wonderful week
      Jacky

    2. Thanks for your response. I’m not sure if it was grass fed…probably not, though. I got it at Wegmans, which has good meat but I’m pretty sure I didn’t purchase their organic chuck roast (which is grass fed), as it is quite expensive. Would that make a difference in cook time?

    3. Hi Carol,

      Happy to hear from you again 🙂
      It does. Grass fed beef is usually a little leaner and tougher when compared to grain-fed.

      Once again, Have a Happy New Year!!
      Jacky

  43. I would like to make this tonight with a frozen chuck roast. How do I adjust the time? Can I still Brown a frozen roast? This recipe looks delicious! Thanks.

    1. Hi Robin,

      thank you for your question 🙂

      You will just have to brown it the best you can using the saute more function. I would allow 3 extra minutes on each side.

      As for the cooking time, it will depend on the thickness of the meat. Since you are cooking it whole, I would recommend 45 – 48 minutes + Natural release.

      Merry Christmas & Happy New Year!
      Jacky

  44. About to make this today, but bought cubed stew meat. Whoops! Suggestions on how to make it work? Or should I go out and get a chuck steak?

    1. Hi AnnieT,

      thank you for your question 🙂

      Stew meat is usually less flavorful and leaner when compared to chuck steak. The cooking time will be 15 – 20 minutes + Natural release.

      Merry Christmas & Happy New Year!
      Jacky

  45. Thanks for the recipe. I searched for possible recipe to cook yesterday and saw this one. I cooked this stew for the Christmas meal. It’s so delicious! I like the way you post the recipe and give the reasons why it will turn out better, like save half of the veggies at the end to have some texture. Besides the step by step, you also have the video demo. It makes cooking so much easier. The flavor is so good that my son went back for the 3rd serving.

  46. I am on a low salt diet, so the only salt I add is the soy sauce. I have let the Instant Pot determine the pressure and time. It’s lovely. Thanks for the recipe.

  47. This recipe is a keeper. Made it last night and hubby wiped up every last scrap with a few chunks of French stick. So delicious, filling and perfect for winter nights. We loved it. Thank you!
    I used 800g Welsh beef (diced casserole steak) and cooked for 20 mins and NPR for 8 minutes because it’s fairly lean. Carrots were too soft but that’s because I’d chopped them into 1cm pieces, so I’ll chop them into bigger 2cm pieces next time. The other substitutions were Marsala Wine for the sherry, coconut aminos for the soy sauce and homemade Worcestershire sauce.
    Another winner. Yay!
    Thank you and can’t wait to try more of your recipes. Hope you are both keeping well during this festive season. <3

    1. Thank you for being so supportive and kind Wendy & Mark 🙂

      Merry Christmas & Happy Holiday to you and your family!!

      Looking forward to seeing what you cook up next

      Please take care
      Jacky

  48. This is my first time trying beef stew in an instant pot. I followed the instructions exactly, and love the consistency of your beef stew with the trick of mashing up some of the veggies, while saving the other half of veggies to reunite with the stew later. The taste of the stew was also delicious–but my beef was definitely a lot tougher than when I make stew in the crock pot. Not sure where I went wrong–did I brown the beef too long? I dredged my beef in flour before browning, which many other recipes recommend. Does that make it tough? The only other place I may have gone wrong is I made a BIG batch of stew with 5 lbs of beef, but still cooked at high for 32 min + 10 cool down. I figured the pressure will cook the meat evenly, even if it’s a bigger batch–would just take longer to get to the pressure point. Should I have increased the cook time for a bigger stew? Would appreciate your input! Thanks!!

    1. Hi Bogey,

      Thank you for your feedback and question 🙂

      Supermarket’s Stew meat are usually from very lean cut. Lean cut usually do better cooking slowly at lower temperature (explains why the crock pot will work better) so it is not the most suitable cut for pressure cooking.
      They will take roughly 12 – 18 minutes + natural release to cook.

      For best result, I recommend using a marbled chuck roast. It is a fatty cut and is very suitable for pressure cooking.

      A big batch of stew with the same thickness will increase the get up to pressure time so I would actually decrease the cooking time by 1 – 2 minutes.

      Take care & have fun cooking!
      Jacky

  49. This was amazing! I just made it tonight for dinner. My Mom said it was the best beef stew she ever had. Thank you for the recipe. I will definitely make this again. It’s a keeper.

  50. While labour intensive, it was a wonderful result. Even my picky kids loved it!!! (Except for all the vegetables according to one). I made a couple modifications to suit what I have on hand, balsamic vinegar for cooking wine and some sriracha and seasoning for Worcestershire sauce. Yum!!!! Will definitely make Again.
    Ps. For some reason it won’t let me choose 5-star. Sorry!

  51. Thank you for this great beef stew recipe. I made it tonight with beef stew because I didn’t have a chuck roast and it was fantastic. There were some steps but they were all easy. I will have to make again and have shared the recipe with others. I’ll be looking for other dishes with fish sauce because I think this adds something special to the profile of the dish. The thickening with vegetables is excellent tip for this hearty dish. I served mine with polenta and it was over-the-top delicious. So thankful for your site and recipes.

  52. Hi Amy
    We will be getting our All in One PC soon .. will definitely attempt to cook this beef stew. Can I substitute chicken for non-beef eater? Would like a chicken stew similar to this.
    Thanks.

  53. I made this twice …..In 3 days! Great recipe! I didn’t use soy sauce and fish sauce and replaced it with worshishire sauce since it has fish sauce in it. Thanks!

  54. Made this last night and it’s AMAZING! Eating the leftovers for dinner tonight! Thanks for putting together such a tasty recipe!

  55. I’m so glad I found your page after searching online and reading many recipes, I decided to try for our first Instant Pot Meal. It turned out AMAZING!!! The whole family enjoyed it, even my little picky eater. The beef was tender and the flavours were perfect. We are going to work through the other recipes on your page. Thanks

  56. This is probably the best beef stew I have ever had. I deleted the fish sauce (not a fan), used spiced wine in lieu of sherry (put some of the umami back), used flank steak (it’s what I had), and doubled the peas (cause peas are awesome).

    The richness and heartiness is stellar.

    Great recipe.

    1. So happy you liked it Adam. Thank you for writing such a kind review 🙂

      Hehe, hope I can insert the fish sauce to your life someway!

      Take care & have fun cooking
      Jacky

  57. New instant pot user but not a pressure cooker newbie – followed the recipe exactly as you described. Really enjoyed the little touches in your recipe e.g. differnetiating between the vegetables to flavour and those to eat; using fish sauce to build umami etc.

    But I have a problem and was wondering if you could let me know what I’m doing wrong – the beef turned out dry and tasteless – the sauce and other bits of the stew were excellent but the meat was the worst I have ever made. Any suggestions as to what I can do different? I tried your pork carnitas recipe and had similar results – the sauce and outer bits of the pork were perfect, but the meat was dry and tasteless inside. I was able to improve both dishes by refrigerating it for a couple of days, but I seem to get better results from other pressure cookers or just using a traditional cast iron dutch oven? Is this a problem with Instant Pot or am I doing something wrong?

    1. Hi Robbie,

      thank you for your kind words and question.

      It sounds like the Instant Pot never achieved pressure and the meat was kind of boiled in it.

      The result from the Instant Pot should be very similar to other pressure cookers.

      Was there any steam leaking from the side of the lid?

      Pushing down the lid is another possibility I can think of.

      Take care & have fun cooking
      Jacky

  58. Best beef stew I’ve ever eaten. I usually don’t like beef stew because the meat is so tough, but keeping the chunks large is the key. Thank you so much for this awesome recipe.

  59. This was amazing! I doubled up on the carrots, celery, and potatoes. I also used 2.5 lbs beef. I served it the next day, even better!

    1. Hi Mich,

      Thank you for your question 🙂

      It will still taste good. I would substitute it with another tablespoon of light soy sauce.

      Take care & have fun cooking
      Jacky

  60. This was an excellent recipe. I didn’t have tomato paste so I used condensed tomato soup instead. It work fine but I think I would enjoy the stronger tomato flavour of the paste. I had freeze dried thyme and the 1/4 tsp was too much. Next time just a sprinkle!
    But the recipe is amazing. Thank you.

    1. Hi Kerry,

      thank you for your question 🙂

      Rice will not really lose it texture until roughly the 50 minutes + 10 minutes Release mark so 32 + 10 minutes will be fine as it will just be slightly softer.

      Take care & have fun cooking
      Jacky

  61. I’m a relatively new Instant Pot user and this is a great recipe to try out some of the different functions and techniques. The browning builds terrific flavor and don’t be afraid of the fish and soy sauce additions -they add a great deal to the results without any fishy or over salty taste. I used gluten free flour rather than regular flour and had a perfect level of thickness; I also used a Sauvignon Blanc rather than sherry, because that’s what I had. The only change I would make, and this is just personal taste, would be to reduce or eliminate the celery. Thank you for a delicious recipe!

  62. After such success with your Beef Stroganoff recipe I decided to give this a spin. I followed the recipe to the letter (exception: I used Cabernet Sauvignon because I had some on hand) and while it takes longer than typical “dump” recipes, it is well worth the time and effort. Of note, I made this in my Instant Pot Mini and because of the veggie removal step I didn’t have to alter the recipe one bit. The only difference was the Chuck Roast needed to be cut in half for browning, thus taking twice as long. In the end, the meat was perfectly tender and the flavor was superb. BTW, I believe your chicken stock concoction is genius. Once again, I thank you.

  63. The rich heartiness of this stew is exquisite. I don’t cook with alcohol so I skipped the wine and it was still a smashing dish. I think I bought the wrong cut of meat and/or cut it far too small because while I cooked it for only 20 minutes, it came out tougher than I’d like. Thankfully my husband loves overcooked meat hahaha! 😉 Fantastic recipe and is now my go to for a hearty winter meal, thanks!

    1. So happy to hear from you Alex 🙂

      Hopefully the meat will turn out better next time.

      Thank you so much for your kind words!!

      Take care & have a great week
      Jacky

  64. This is, without a doubt, the BEST “traditional” beef stew recipe I have ever made. To be honest, I’ve never been a big fan of traditional beef stews since I always found them to be a bit bland with most of the flavor coming from salt. But the depth and complexity of the flavors in your recipe are incredible! The only downside to this dish is the amount of time it takes and how labor intensive it is to make. Definitely not something you’d want to tackle for a weeknight dinner. After reading all the comments, I decided to double the recipe to make all the effort worthwhile. Unfortunately, that also meant that I added more time with the additional meat to sear and vegetables to chop. While I am admittedly the world’s slowest cook, between all that and the extensive clean-up, it was easily a half day affair. But honestly worth the effort.

    Thank you SO much for your work on this website and all of your cooking experiments that help take the guesswork out pressure cooking for those of us who are new to these appliances. Even when tackling other recipes, I frequently use this site as a reference for cooking times and cuts of meat. The only other beef stew recipe that I have liked, since it’s bit more unusual with its flavors, is this one from Epicurious
    Do you think it could be adapted for the Instant Pot?

    1. Hi KimLisa,

      thank you so much for your kind words 🙂

      So happy to hear you liked the recipe!

      I would recommend reducing the 3 ingredients by half and layer the Hoisin sauce & tomatoes on top of everything without mixing it in. You will also want to simmer the red wine to evaporate some of the alcohol content before pressure cooking.

      2 cups Cabernet Sauvignon
      1 14.5-ounce can diced tomatoes with Italian herbs, undrained
      1/2 cup hoisin sauce

      Take care & have fun cooking
      Jacky

  65. If I substitute to veal, what would be your recommendation? Thanks for sharing your recipes by the way. Always comes out delicious!

    1. Hi KK,

      So happy to hear from you again 🙂
      Since veal is usually more tender, I would reduce the timing by 5 – 8 minutes.

      Take care & have fun cooking
      Jacky

  66. I’ve made this twice now, and is now my go-to instant pot beef stew and I recommend this recipe. The only thing I found odd was step “11. Serve with mashed potatoes, pasta or your favorite starch.” Um, the pot is already full of potatoes, so we just eat it. 😉

    1. Hehe Thank you so much for your kind words Ryan!!

      More mashed potatoes can’t hurt (Kind of like a cottage pie) 🙂

      Take care & have fun cooking!
      Jacky

  67. Just made this tonight and it was delicious! I used Chinese cooking wine instead and actually made a mistake and deglazed before cooking all the veggies. It still turned out delicious! This one is a keeper. Thank you!

  68. Excellent stew. It came out very flavorful and tender. I had two helpings and ate way too much of it but it was delicious. The only drawback is how time intensive it is to make.

    1. Hehe the only thing stopping us to make it every week is the time it takes!

      Thank you so much for your review Melanie 🙂

      Take care & have fun cooking
      Jacky

  69. Thank you for this delicious recipe! I am new to Instapot but I think my/ your stew came out perfectly! I followed the recipe as closely as possible- I watched the video many times while cooking. I cut my beef a little smaller because I used less, but found in the comments to cut the cooking time. When the beef was done cooking there was very little liquid left, but I added 8oz of chicken bone broth and left on keep warm for another hour. Yum!

    1. Hi Cindy,

      thank you so much for your kind words and review on the recipe 🙂

      The Instant Pot was not sealed correctly if there was very little liquid left.

      Make sure the venting knob is turned to the sealing position and the sealing ring is installed properly!

      Take care & have fun cooking
      Jacky

  70. Hi Amy and Jake, I found brisket to use. It’s only 1 inch thick though. How long to pc and natural release? Thankyou.

  71. Hey guys, I was going to try this tomorrow but was wondeirng if a cut in the uk called rump steak that looks like this, is substitutable ?
    I believe its from what in the us is called the sirloin section If I am to believe the us and uk beef cuts illustration guide on wikipedia (and honestly im not sure if I should) Thanks.

    If not acceptable is this the right one? Thanks 🙂

    I am pretty ocdish with recipes and dont generally like modifying!

    1. Hi Omar,

      thank you for your question 🙂

      Rump steak will come out a little tougher compared to chuck (blade steak).

      Some of our readers have successfully used rump steak in place of chuck steak.

      Take care & have fun cooking
      Jacky

  72. I’m planning on using this recipe for a crowd; 4 adults and a handful of children. I was curious if there is an easy way to increase the yield, or if I should just plan to make two batches. Thank you so much!

    1. Hi Laura,

      Thank you for your question 🙂

      You can double the meat and the veggies without doubling the liquid.

      The cooking time will stay the same as well.

      Take care & have fun cooking
      Jacky

  73. I made this last night, the taste was SO amazing! I couldn’t find the exact cut of beef but instead used “chuck tender” whatever that is (was from Australia); had to use 3 pieces to equal 2 lbs:) I think the meat was a bit too thin of a cut as when I stirred it at the end, it literally fell apart, but I didn’t care, it still tasted delicious and the meat was so tender! I’d love to try this again with the proper thickness of beef. Thank you for sharing:)

    1. Hi Victoria,

      thank you so much for your review on the beef stew 🙂

      Hopefully you can find a cut with the proper thickness!

      Take care & have fun cooking
      Jacky

  74. So the key to building fond, is to sear the beef in small batches (no crowding, lest you steam it.) For a 3 lb chuck roast (never have seen a 2 lb here) it took several batches. I love the technique of pressure cooking the veg separately, but the whole thing took four hours, not two, even though the veg only takes 4 and the meat 30 – the browning, the pressure coming up and releasing. I’m a regular cook and instructor so my knife skills are solid, too. For a four hour beef stew I could use my regular Dutch oven.

    1. Hi Jacqueline,

      It’s great to hear from you again. Thank you for your comment 🙂

      It is actually better and a lot quicker to brown the entire chuck roast first.

      Due to less surface area, browning the chuck steak as a whole will retain more moisture. Maillard reaction excels in dry and high heat environment, so the chuck steak will also brown faster and better when compared to cubed stew.

      Take care & have fun cooking
      Jacky

  75. In the Instant Pot as I type! I have some heat questions. When you say med heat and high pressure, how does that equate to the “less,” “normal,” “more” buttons on my machine?

    I followed the first steps on “normal” and while I saved the beef from burning by only searing for 5 min each side, all the browned bits burnt–I had to remove them and had nothing to deglaze, and probably lost some flavor there.

    Ah, shoot–just put the meat in and forgot to turn the steam release back. I hope I didn’t ruin it! I know someone else did that…will have to do through the comments again…

    1. Hi Anne,

      thank you for your question 🙂

      The best way is to brown the beef on the highest temperature setting on the Instant Pot (Saute More). I believe what you are seeing is Maillard reaction in action as the steak shouldn’t burn after 8 minute per side.
      The brown bits on the bottom of the pot can turn dark brown and will look like they are burnt. As long as they are not black, it will be good to go.

      Take care & have fun cooking
      Jacky

  76. I made this recipe last night with beef stew meat because that is all I had. After reading the reviews, I prepped all my ingredients in advance which was very helpful. I cooked it on high pressure for 14 minutes. I also added an extra 1/4 cup chicken broth. This is the best beef stew I’ve ever had. It was very tender and really good. My 15 year old son also loved it very much.
    The only problem is I couldn’t stop eating. I ended up having 3 helpings. Thanks for your great recipes.

  77. Made this for lunch today. Excellent.

    My problem with the recipe is that it took me 2 hours 15 minutes start to finish with all the coming up to pressure and pressure release. I followed the times in the recipe exactly and my broth mixture was actually hot/warm before I added it (I had to thaw some frozen stock while the beef was searing — didn’t add to the time).

    Time is my greatest frustration with IP recipes as they ALWAYS underestimate time it takes. I need to be able to plan on when dinner will be on the table. This recipe stated 85 minutes total. It was 155 minutes. Over an hour more. Still a great recipe. The flavors are wonderful and deep (fish sauce, I think is the magic ingredient). But don’t be fooled, it takes SO much more time.

    Gave this recipe 3 stars. 5 star taste. 1 star honesty about time. So three stars total.

    [For the record, I started timing when I turned the IP on to saute “high” to brown the beef to then end when I mixed in the mushrooms and peas and reserved veg and it was reduced and ready to serve (the reduce time was about 5 min — some might like more or less.]

    1. Hi Mark,

      It’s great to hear from you again! Hope you have been doing well 🙂

      After seeing your comment, I recalculated the timing for each step again and it comes to 110 minutes (in your case, it was 2 hours and 15 minutes = 135 minutes). I don’t recall what happened during our calculations for this recipe, but we do try to provide an accurate estimated timing for our recipes.

      While we try our best to avoid any mistake in our recipes, but it does happen sometimes 🙁
      We would like to apologize for making this miscalculation.

      We will be going through each of our recipes to make sure the timings are as accurate as they can be!

      Thank you & have fun cooking
      Jacky

    2. Okay, a follow-up to my previous review. Particularly in light of A&J’s recalculation of the time. I’ve made this five times now (family keeps requesting it!) and realize have it down to just over 2 hours. I realize that I likely saute the onions and vegetables longer because I like to get a nice caramelization on them. Also, I use more mushrooms than called for because well, Mushrooms! (I chop some and leave some sliced, but use a full 8 oz package). Giving this a 5-star rating. Best beef stew I’ve made and certainly one of the best I’ve ever had (best because of the recipe, not because of my superior cooking skills). If you haven’t tried this, DO. If you can, make this a day ahead, or in the morning for an evening meal (if you can wait) because the deep umami flavors really develop over time. Thanks A&J! And a personal thanks for revisiting the time and correcting. Few people would do that. You two are wonderful!

    3. Hi Mark,

      It’s great to hear from you again!

      Thank you for your kind words and we are so happy to hear your family like the recipe 🙂

      On a side note, we are still working on the cooking time recalculation on our older posts.

      Take care & have fun cooking
      Jacky

  78. Hi Jacky & Amy,
    I’m re-making the beef stew recipe and noticed Step #7. It’s says to add the quartered potatoes only. Do you mean all the veggies should be added at this point? I did that the first time I made it. This second time I noticed it just said potatoes. ?

  79. Wow! So the first time I made this, I just threw everything in the pot and a pack of beef stew seasoning. This time I followed your recipe step by step and the flavor is phenomenal! It was quite a bit more work but the depth of flavor and umaminess that probably comes from the fish sauce is worth it if you have some extra time. Thanks for another great recipe!

    1. Hi Iva,

      Thank you so much for the review on the Beef stew. It’s great to hear from you again.
      So happy to hear you think the extra steps are worth it :)!

      Take care & have fun cooking!
      Jacky

  80. I’m planning to use rib eye for this recipe. Would I have to change the time/pressure? It’s very well marbled. PS I made the chili last week and we LOVED it.

    1. Hi Donna,

      thank you for your question and kind words 🙂

      Rib eye is a tender cut that cooks quickly on the stovetop.
      I personally don’t think it is an ideal cut for the pressure cooker as this cut can go tough in the pressure cooker.

      With that said, I would try with 5 minutes at High Pressure + Natural Release after browning.

      Take Care & Have Fun Cooking!
      Jacky

    1. Hi Mandy,

      It’s great to hear from you again! Thank you for your question 🙂

      You don’t have to add anything when heating up the pressure cooker in Step 1.

      Think of it as a skillet at this point 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  81. Delicious!! I did alter the recipe a teeny bit! I doubled the entire recipe except for the beef. I used chuck cubes and used 3.25lbs instead of 4. I added basil, oregano and garlic powder as well.

    All I did wasn’t brown the meat, leave the IP on sautee, add the veggies as I was chopping, dumped the broth in and left it for 32 minutes. I figured I would try the “lazy” way and work a bit harder next time if I had too. Well, I’m happy to report that it’s amazing!!! I’m sure the extra work only makes it more delicious, but I’ll stick to the easy way ? Thanks so so much!

    1. Hi Laura,

      thank you for writing such a wonderful review on this recipe.
      Glad to hear the end result was flavorful with the modifications! 🙂

      Happy New Year & Have Fun Cooking
      Jacky

    2. Thanks for the recipe and especially for the “lazy” tip, which cut the time in half! I left out the potatoes, and used red wine to deglaze, and then corn starch to thicken. It came out very flavorful and the meat was decently tender. I had 3lbs, very lightly browned (2 min each side) and cooked it for 32 min with 10 min natural release. I would love to get it fall-apart-tender — any tips? Perhaps a slightly shorter cooking time?

    3. Hi Derek,

      thank you for your comment and question.
      If the meat weren’t dried at all, a slightly longer cooking time (extra 2 – 3 minutes) should do it 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  82. I’m so excited to try this new recipe this week! I bought beef stew meat already cubed as I couldn’t find any Chuck Blade Steak. Beside omitting the browning meat step, would I reduce the cooking time of 32″ and 10″ NPR? I want to make sure I don’t overcook the meat.
    Thanks!

    1. Hi Arleen,

      thank you for your question 🙂

      Keep the browning meat step as it contributes to a lot of the flavor.
      If it is normal beef stew meat (the ones without too much marbling), I would reduce the cooking time to 14 minutes + Natural release 🙂

      Let us know the result!

      Happy New Year & Have Fun Cooking
      Jacky

    2. I used cubed stew meat. Flavor was great but beef was dry. I did 12 minutes and then NPR for 10 minutes. I wonder if it it was because the browning overcooked the meat?

    3. Hi Jlee,

      thank you for your question 🙂

      There could be a several reasons.
      Not enough marbling or another cut of beef will make them overcook and dry out quickly.
      The beef cubes are very small, so they cook quicker.

      Skipping the browning step will lose about 30% of the flavor.
      I would try to reduce the pressure cooking time for a few more minutes to see what happen next time.

      Let us know the result :)!!

      Happy New Year & Have Fun Cooking!
      Jacky

    4. It was wonderful! I followed your suggestion of the 14″ with 10″ NPR and most of the meat was tender. There were some larger pieces that were dry. I’ll look for more marbled meat next time. The flavor was layered and well worth the many steps!
      Thank you for another great recipe!

  83. I made this last night. It was incredibly tasty, but holy cow is it a lot of work. Over two hours to completion and a full hour of that was nonstop work chopping, browning and sauteing. It also made a ton of dishes since I had to keep pulling things out of the Instant Pot and setting them aside. I’m not sure what I could do to cut the time down … saute the veggies in a separate pan while browning the meat? How much flavor is lost if you don’t saute everything?

    1. Hi Rena,

      thank you for your question! Glad to hear from you. 🙂

      To speed up the process, I would skip sautéing the mushrooms (step 4) & the vegetables (step 5).
      Hard to say how much, but I would say about 10% – 20% of the flavor will be lost. It will still be very good.

      Happy New Year & Have Fun Cooking!
      Jacky

  84. Hi, I’ve just made this stew for my family – I’m a vegetarian so unfortunately can’t comment on the taste!!!! but the sauce has come out looking alot redder than yours – is tomato paste the same thing as tomato puree?. Secondly – the meat didn’t fall apart easily when the cooking had finished, I tried to cook it for a further 6 mins but I got the Overheat message and the food had burnt on the bottom. The meat I used was chuck but it had already been cubed ready for stews and it didn’t look as though it had much fat in it at all but that was all I could get hold of. I want so much to get to grips with using my instant pot and don’t want to get discouraged and put it in the back of a cupboard – so any help will be very much appreciated. Thank you

    1. Hi Kate,

      Thank you for your comment and question 🙂

      is tomato paste the same thing as tomato puree?
      Tomato paste is usually thicker and more concentrated in flavor than tomato puree.

      I tried to cook it for a further 6 mins but I got the Overheat message and the food had burnt on the bottom.
      This happened because the stew was too thick and the pressure cooker could not generate enough steam from the liquid.

      The meat I used was chuck but it had already been cubed ready for stews and it didn’t look as though it had much fat in it at all but that was all I could get hold of.
      The beef stew meat from the supermarket are usually done cooking after about 10 – 15 minutes + Natural Release at High Pressure. If you notice a dry & tough texture, it means the meat was overcooked instead of undercooked.

      Here are the 4 phases your stew meat will go through in the pressure cooker.

      Phase 1: Not Cooked (Hard to pull apart, but still juicy and moist)
      Phase 2: Perfectly Cooked (Moist, Juicy and can be pulled apart)
      Phase 3: Overcooked (Tough, get drier the longer they overcook)
      Phase 4: Severely Overcooked (Dry, but can be pulled apart easily)

      I want so much to get to grips with using my instant pot and don’t want to get discouraged and put it in the back of a cupboard

      Don’t give up! We are here to help. Just leave a comment or send us an email if you have any questions 🙂

      This BBQ Ribs is one of the easiest recipes we have

      Happy New Year & Have Fun Cooking
      Jacky

    2. Thank you so much for your reply – I’m so grateful that you take the time to answer the questions so fully!! Do you ever sleep!!! Yes, I guess you just have to have a go and learn from what went wrong – and although things don’t turn out exactly as hoped it doesn’t mean it isn’t good but just good in other ways- and like most people I am impatient for perfection first time!!!! and when you are cooking for others and can’t taste it yourself you want it to be great.

      I think the main trouble was that the tomato puree made it too thick, as it was concentrated and I also used too much; and then at the end of the time the flour had thickened the stew and the starch from the potatoes had thickened the sauce so that there wasn’t enough liquid as you said. It’s been resting in the fridge overnight so hopefully now it will have tenderized in the sauce and I’ll warm it up gently.
      I’ll try the ribs next time as you suggested. Thank you again – Kate

  85. You guys have a great website! Question: when a recipe calls for dry sherry, what is that exactly? Is it a type of wine in the wine section? Is it a cooking wine? What could you use to substitute? Thanks!

    1. Hi Katie,

      thank you for your kind words and question.

      Sherry wine can usually be found in larger grocery store. It is a good cooking wine as it will last a lot longer once it is opened.

      You can substitute sherry wine with dry white wine or Chinese rice wine 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  86. I made this tonight. It had a fantastic flavor!
    The only problem is that it was quite dry. The only thing I can think of is that I used a bag of “stew vegetables” that I got from Wegman’s so there were probably a lot more carrots than the recipe called for. ? Any other idea? I am new to pressure cooking so not sure what else I my have done wrong that cause all the liquid to evaporate?

    1. Hi Monica,

      Thank you for your positive feedback and question 🙂
      The carrots will not make the liquid evaporate.

      Liquid evaporation is usually caused by steam escaping from the pressure cooker.
      It could have been a sealing ring not seated properly or the venting knob was not turned to the sealing position.

      Do you recall at what step did most of the liquid evaporate? The sealing ring was probably loose at that point.

      Happy New Year & Have Fun Cooking
      Jacky

    2. Thanks I remember now that I forgot to turn to the knob to sealing until it was going for a few minutes- didn’t seem like long but I guess long enough! I will check the ring too. Thanks for your help. I will definitely make this again. I have to admit that I was skeptical about the fish sauce but I think it really made a difference. Very flavorful stew!

  87. I made this last night and followed all the directions. While the end product has a delicious sauce, my beef is tougher than expected and doesn’t have much flavor on its own. Worse still, this took me 2-3 hours. I have no clue what went wrong. Maybe the recipe doesn’t account for prepping the meat and veggies. My white mushrooms released so much liquid that it took forever to cook off and “slightly brown” with the sauté mode on high. The natural release also took a looong time. After nearly 40 minutes, I gave up waiting and released the remaining pressure. Maybe this was the problem? I mostly want to know how to help the meat. I expected it to be fall apart tender. I used the best marbled chuck meat I could find. Again, the taste of the gravy is great but the meat is only so-so. I’d appreciate any feedback! I really want to love my new Instant Pot.

    1. Hi Rochelle,

      thank you for your feedback 🙂
      The cooking time for this recipe accounts for prepping the meat and veggies.

      Let’s try to troubleshoot this together!

      The natural release also took a looong time. After nearly 40 minutes, I gave up waiting and released the remaining pressure.

      The chuck roast was most likely overcooked as this recipe only calls for a 10 minutes Natural release.
      The extra 30 minutes of natural releasing would have overcooked the meat and make them dry.

      “Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.”

      If the natural release took 40 minutes, there may have been too much liquid in the Instant Pot.

      Don’t give up! We will make it work 🙂

      Have fun cooking!
      Jacky

    1. Hi Rochelle,

      thank you for your question.
      We usually only store leftover in the refrigerator for 3 days max.
      With a foodsaver and vacuum seal bags, the quality will not go down as much in the freezer.
      I would say up to 6 months max with vacuum seal and it will be yummy.

      All you have to do is reheat it on stovetop 🙂

      Happy New Year & Have fun cooking
      Jacky

  88. This recipe, minus the mushrooms and thyme, are in my IP right now. Wish me luck as I am new to this craze. I read about you both and want you to know you really moved me to tears and prayers for your hearing, health, and happiness. May joy find you at every step of this journey called life!

    1. Hi Jenn,
      Thank you for your kind blessings and prayers. 🙂
      We’re in love with what we do (running this site, developing recipes & sharing them with fellow pressure cooker lovers) and are forever grateful for where we are in our journey.
      May your new year be abundant of blessings & joy!
      And don’t hesitate to reach out to us if you have any questions with your IP. Have fun cooking~ 😀
      Amy

  89. So, getting ready to make this tonight. Why do you use chicken stock and not beef stock? I’ve always matched the stock with the meat I am using. Just curious. Thanks! Can’t wait to make it.

    1. Hi Michelle,

      thank you for your question 🙂

      The reason why our recipes call for chicken stock:

      Most available beef stock in the market have a slight chemical taste and do not really taste like beef stock at all.
      We opt for chicken stock in our recipe as store-bought chicken stock usually taste closer to the real thing and a lot better than store-bought beef stock.

      If you have homemade beef stock or high quality store-bought beef stock available, please use it 🙂

      Happy New Year & Have fun cooking
      Jacky

  90. I made this stew tonight and my family loved it! I loved the flavour of the gravy. This recipe is a keeper!
    Thanks Amy and Jacky.

  91. Wow! This was delicious. I made a few small adjustments to make it Whole30 approved. I swapped the Worcestershire sauce and soy sauce with coconut aminos. Then I used arrowroot powder in place of the flour and did not use sherry. This is on my MAKE AGAIN list! Thank you.

    1. Hi Lyndee,

      Glad you liked it 🙂
      thank you for your feedback and listing out the methods you used to make it Whole30!!

      Happy New Year & Have fun cooking!
      Jacky

  92. Made this last night and it is by far the best Thing I have made in my instantpot so far!!
    I am going to my moms in a couple weeks and would love to make this for her and my stepdad, but unfortunately they do not have a pressure cooker. ? Do you have any tips on how I could alter the recipe for a slow cooker??

    1. Hi Crystal,

      So glad to hear you like the chili recipe 🙂
      Unfortunately, I am pretty sure this will not taste as good in the slow cooker.
      Perhaps you can make a batch in your Instant Pot the night before and bring it to them to heat up on the stovetop?

      An added bonus is the flavor will be a bit more infused overnight 🙂

      Happy New year & Have fun cooking!
      Jacky

  93. This looks wonderful! I love the idea of thickening the sauce with cooked vegetables. Can I leave the meat whole, like a pot roast?

    1. Hi Toni,

      thank you for your question.
      Yes you can, but technically it will not be called beef stew anymore 🙂
      If the piece of chuck roast is 2″ in thickness, the cooking time will be 45 minutes.

      Happy New Year & Have fun cooking!
      Jacky

    1. Hi Hannah,

      thank you for your comment 🙂
      Smaller pieces of vegetables will cook a lot faster.
      I am not sure if this is what happened, but please make sure the vegetables are cut into large chunks.
      They shouldn’t be mushy (especially the quartered potatoes) after 4 minutes of pressure cooking + quick release.
      How much liquid was used to pressure cook the veggies?

      If all else fail, please decrease the cooking time.

      Merry Christmas and Have fun cooking!
      Jacky

  94. I feel odd writing a review because I only partially followed the recipe. It all started with some left over beef bones. I thought, ” I should make beef stock in the Instant Pot.” When that was done, I pondered what to make with the stock and I thought, “I’ll make stew.” And I bought all the things I like in stew: cubed beef, carrots, celery, sweet potatoes, potatoes, onion, and parsnips. THEN I looked up a recipe….ooops! I’m missing some of your ingredients but I was already in this so… I followed your method and the recipe the best I could under the circumstances. I browned the meat, then the veggies, deglazed, used fish sauce, tomato paste, and Worcestershire sauce in the stock. Removed half the veggies before cooking the meat. And WOW! The method was fantastic and the stew was still outstanding. I know, I know. I didn’t really cook this recipe but the point of my review is that it is VERY forgiving. I LOVE forgiving recipes! Thank you for a great outline and method.

    1. Thanks for sharing your experience & writing the review Becky! 🙂
      Glad to hear you enjoyed a delicious stew!
      Wish you & yours a Merry Christmas & Happy New Year ?
      Amy

  95. I made this tonight and it was excellent! I did make a few changes. I omitted the mushrooms. I used an immersion blender on the 1/2 of the veggies that were pressure cooked a second time. I also added a little cornstarch to thicken it up a bit. The taste is great. I used stew meat because that’s what I had in the house. The veggies and meat were cooked perfectly.

  96. This one goes in my recipe book for future rainy days. It gets five stars for flavor and texture, but it was too labor intensive for my cooking style which is, in a word, lazy. I used cubed stew meat because that’s what I had in my freezer and, as it was noted, it didn’t brown up easily. I still prefer the convenience of stew meat so next time I’ll just skip the browning step and see how the finished product is affected. The sauteed mushrooms, however, were worth the extra time, and I LOVED pre-cooking the veggies and then leaving half in the pot to cook with the meat because it made the gravy so thick and lovely.

    Also I didn’t have fish sauce and didn’t want to run to the store, but happened to have umami paste that I had recently impulse bought off the new products shelf at Trader Joe’s and it worked great. Thank you for all your hard work and investigative cooking!

    1. Hi Randy,

      thank you for your question 🙂

      Fish sauce can be substitute with Worcestershire sauce.

      Any dry white wine will work. If you don’t have any on hand, you can omit the sherry wine and use unsalted chicken stock to deglaze the pot.

      Have fun cooking!
      Jacky

  97. Hi Guys – Love the site.

    I made this last night following to this recipe and it turned out great. The fact that you add in the pressure cooked veggies after the meat is done means you can comfortable tweak this without having to worry about altering the cook time for the meat.

    Thanks!

  98. If I just throw everything in and do the stew mode for 32 minutes, do I just do a quick release at the end? If not, how long should I natural release?

  99. O M G! this is awesome! cooked it tonight and I prefer this recipe over the one cooked with brisket. The spices are definitely not shy. And the extra effort in browning the meat is worth it. Thanks Amy/Jacky for sharing.

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