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.

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4.99 from 127 votes

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. 😀

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

Instant Pot Beef Stew Recipe Ingredients

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: Instant Pot Beef Stew Video 

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

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.

Instant Pot Beef Stew

Classic American Instant Pot Beef Stew: Make this soul-satisfying beef stew. Tender & juicy pressure cooker chuck roast immersed in a rich, hearty, umami sauce.
4.99 from 127 votes
Print Rate This Recipe
Total: 2 hours
Servings: 4 - 6
Calories: 419kcal
Author: Amy + Jacky

Ingredients

  • 2 pounds (1001g) USDA Choice Grade Chuck Steak (Canada AAA Grade Blade Steak) , 1.5 inch in thickness
  • 3 cloves (15g) garlic , crushed and minced
  • 12 (150g) white mushrooms , thinly sliced
  • 2 (214g) small onions , thinly sliced
  • 2 (150g) celery stalks , cut in 1 ½ inch (4cm) chunks
  • 2 (200g) medium carrots , cut in 1 ½ inch (4cm) chunks
  • 3 - 4 (365g) small Yukon gold potatoes , quartered
  • ½ cup (65g) frozen peas
  • ¼ cup (63ml) sherry wine
  • 2 bay leaves
  • 1/4 teaspoon (0.35g) dried thyme
  • 1 tablespoon (8g) flour
  • Kosher salt and black pepper to taste

Chicken Stock Mixture

Instructions

  • Brown Chuck Steak: Heat up Instant Pot: press Sauté button, then Adjust button to Sauté More function. Wait until the indicator says HOT.
    Generously season one side of the chuck steak with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in Instant Pot. Generously season the other side with kosher salt and 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.
  • Make Chicken Stock Mixture: While the chuck steak is browning in Instant Pot, mix 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 3 tbsp (50ml) tomato paste with 1 ½ cup (375ml) unsalted chicken stock.
  • Sauté Mushrooms: Add in sliced mushrooms, then 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 ground black pepper if necessary. Remove and set aside.
    Instant Pot Beef Stew Recipe: sauteed mushrooms
  • Sauté Vegetables: Add in 1 tbsp (15ml) olive oil if necessary. Add in thinly sliced small onions, then sauté until soften and slightly browned. Add in minced garlic and stir until fragrant (roughly 30 seconds). Add in all celery chunks, carrots chunks, then sauté until slightly browned. Season with salt and ground black pepper if necessary.
  • Deglaze: Pour in ¼ cup (63ml) 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.
  • Pressure Cook Vegetables: Add in 2 bay leaves, ¼ tsp (0.35g) dried thyme, quartered potatoes, and chicken stock mixture. Mix well. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 4 minutes and Quick Release. Open the lid.
  • Cut 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 cubed beef and the meat juice back in the large mixing bowl. Add 1 tbsp (8g) flour in the mixing bowl and mix well with the cubed meat.
    *Pro Tip: Don’t worry, your Instant Pot can get up to pressure with a small amount of flour.
  • Pressure Cook Beef Stew: Remove & set aside half of the carrots, celery, potatoes from Instant Pot. Place cubed beef and all its juice in Instant Pot. Partially submerge the beef in the liquid without stirring, as you don’t want too much flour in the liquid.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Release the remaining pressure. Open the lid.
  • Thicken Beef Stew and Add Vegetables: 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 previously set-aside carrots, celery and potatoes in the pot. Taste and season with kosher salt and ground black pepper if necessary (we added 2 pinches of kosher salt).
  • Serve: Serve the delicious beef stew with mashed potatoes, pasta or your favorite side dishes. Enjoy~
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Video

Recipe 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.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition:

Calories: 419kcal | Carbohydrates: 18g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 409mg | Potassium: 1162mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5837IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 6mg
Course: Dinner, Lunch, Main
Cuisine: American
Keyword: beef stew in instant pot, beef stew instant pot, instant pot beef stew, instant pot stew
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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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.

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Leave a Reply

newest oldest most helpful
Kate

Is there something non-alcoholic that can be substituted for the sherry wine?

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Instant Pot DUO 60
Oyaji

Excellent recipe. Replaced a few items. Edamame instead of peas. Rice wine instead of Sherry, cause I don’t have it. Came out great, except I mistakenly put the edamame with the veggies and it came out mushy. Other than that, great recipe.5 stars

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Instant Pot DUO 60
Kascia

Does the recipe call for sherry cooking wine or is it supposed to be a different sherry? Thanks in advance!

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Instant Pot DUO 60
Liza McMillan

Hello… wondering is stewing beef would be ok?

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Instant Pot DUO 60
Phyllis Smith

Hi Amy + Jacky,
I tried this Instant Pot Beef Stew tonight and had mixed feelings. The beef was super tender and the veg were nicely cooked. But I’m really sorry, we didn’t care for the flavours of the sauce. We do enjoy your site and reading your recipes, and your Cheesecake 17 was fabulous!!
Glad to see, from your email today, that you’re recovering from your accident. Take care and God Bless.

Phyllis

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Instant Pot DUO 60
Jojo

I hope you’re both ok after the accident and it wasn’t too serious. Take good care and get well soon!

Farrel

This stew recipe was dinner tonight, for New Year’s Eve. I have been making stew for many, many years, but I have to say this recipe and the Instant Pot is a real game changer. The stew was tender, very flavorful, and I will probably make stew this way from now on. Another stellar recipe from Amy + Jacky. I have a 6 qt. Ultra, which I love.5 stars

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Peggy

Thank you for this recipe! I always prefer to cook my beef stew on a stovetop but in a pinch I tried this one and it turned out really good, and gave me 2 hours of time back. Thank you! Though with almost all stews, they taste better the day after, and the meat becomes more tender, but this recipe truly saves my life on a busy weekday! Thank you.5 stars

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Instant Pot DUO 60
Natalie Xia

Made this recipe several times before (love it!) And somehow remember there being cocoa powder in the broth, and possibly removing mushroom juice while sauteeing….did the recipe change or am I remembering wrong?5 stars

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Instant Pot DUO 60
Mon

We love this recipe! My mom doesn’t like the thyme tho. Can wr take it out and just substitute with more bay leaves? Thank you5 stars

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Instant Pot DUO 60
Linda

Best beef stew I have made! The pressure cooking assures the beef is still flavorful and tender, and adding the veggies at the last adds texture. The fish sauce seems to be the magic ingredient! Thank you!5 stars

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Instant Pot DUO 60

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