Pressure Cooker Beef Stew

15 mins prep to make this homey pressure cooker beef stew. Juicy tender brisket with rich tomato sauce. So deliciously satisfying & easy to eat!

Make this Comforting Pressure Cooker Beef Stew in Instant Pot. Spoonful of juicy tender beef brisket paired with rich thick tomato sauce. This hearty comforting dish is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or just eat it as is!

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5 from 6 votes

Beef stews are common in many cultures since the ancient times.

Regardless if it’s being cooked in wine, curry, peanut sauce, or even beer (yes, beer!), the dish often includes veggies like carrots, potatoes, onions, and a tough cut of beef that’s suitable for slow-cooking.

We love beef stews because the depth of flavors in that rich thick sauce is just incredible!

Oh, and the tender and juicy cubes of beef. Sooo delicious. Such a homey and comforting dish to eat, especially on a cold day.

Comforting Pressure Cooker Beef Stew Recipe


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If you don’t have the time to cook a hearty pot of beef stew on the stove. Instant Pot Electric Pressure Cooker come to rescue!

No more simmering for hours and hours on the stove or 10+ hours in the slow cooker!

With just 15 mins prep, you can enjoy this rich and tender pressure cooker beef stew in 1.5 hours. YES!! 😀

Oh, look at that beef brisket! Soaked with juicy goodness, it’s remarkably fork-tender without the need to braise in the oven or chill overnight in the fridge.

This hearty pressure cooker stewed beef is very easy to eat.

Melt in your mouth Beef Brisket

Pressure Cooker Beef Stew

Make this comforting Pressure Cooker Beef Stew in Instant Pot with juicy tender beef brisket. This ultimate comfort food is so satisfying and easy to eat. Deliciously perfect over pasta, rice, or enjoy it as is.
5 from 6 votes
Print Rate This Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total: 1 hour 30 minutes
Servings: 4
Calories: 409kcal
Author: Amy + Jacky


  • pound (680g) whole beef brisket
  • Kosher salt and pepper
  • 2 tablespoons (30ml) olive oil , divided
  • 2 small onions , finely chopped
  • 3 garlic cloves , crushed and chopped
  • 2 celery stalks , chopped
  • 2 carrots , chopped
  • A dash sherry wine
  • 1 tablespoon (8g) flour
  • 2 bay leaves
  • A few pinches dried thyme
  • 3 russet potatoes or Yukon gold potatoes , cubed

Chicken Stock Mixture


  • 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).
  • Brown Beef Brisket: Trim off excess fat on the beef brisket. Then, generously season the beef brisket with kosher salt and pepper. Add 1 tablespoon (15ml) olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Sear both sides of brisket for roughly 5 minutes per side without constantly flipping. Then, remove beef brisket and set aside on a chopping board.
  • Make Chicken Stock Mixture: While the brisket is browning in the pressure cooker, combine unsalted chicken stock, Worcestershire sauce, light soy sauce, fish sauce, and tomato paste in a medium bowl.
  • Saute Vegetables: Add 1 tablespoon (15 ml) of olive oil to the pot, then add onion and season with kosher salt and pepper. Cook until the onions are tender and brown, then add garlic and stir until fragrant. Add chopped celery, carrot, and a pinch of kosher salt and pepper, then cook for 2 minutes.
  • Deglaze: Add a dash of sherry wine and completely deglaze the bottom of the pot with a wooden spoon. Then, allow the wine to reduce. Add the Chicken Stock Mixture to the pot.
  • Cut Beef Brisket: Cut the beef brisket into 1 – 1.5 inches cube chunks, then toss with flour.
  • Pressure Cook Beef Stew: Add the beef briskets chunks and make sure the briskets are spread out, so each piece can soak the stock mixture. Don’t stir the beef briskets as you don’t want too much flour to get into the stock mixture. Then, add bay leaves and rub dried thymes against your fingers and sprinkle them in the pot. Add the potatoes on top. Pressure Cook at High Pressure for
    -Electric Pressure Cooker: 70 minutes, then Natural Release
    -Stovetop Pressure Cooker: 55 minutes, then Natural Release
  • Serve Pressure Cooker Beef Stew: Add salt and pepper to taste. Serve immediately with pasta, rice, or just eat it as is.
  • Optional step: For more texture, add additional parboiled potatoes, chopped carrots, and chopped celery to the stew. Cook until the vegetables are tender.
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Recipe Notes:

Cooking Time: be mindful that we used beef brisket in this recipe, which is why we needed a longer cooking time. If you're substituting with stew meat, High Pressure for 10 - 15 minutes is sufficient.
Storage duration: you may store the stew in the fridge for 2 to 3 days.
Activate Herbs: Tightly pinch the dried herbs and rub them against your fingers as you sprinkled them on the food. This will help “activate” the flavors of the herb.
Searing Whole Beef Brisket: Searing the beef as a whole helps the beef retain more moisture than searing them as cubes.
Potatoes: The potatoes act as a natural thickener. Make sure you’re adding them above everything else, so your pressure cooker can get to pressure.


Calories: 409kcal | Carbohydrates: 15g | Protein: 40g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 950mg | Potassium: 1079mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5370IU | Vitamin C: 10.4mg | Calcium: 57mg | Iron: 4.5mg
Course: Dinner, Entree, Lunch, Main, Stew
Cuisine: American
Keyword: beef brisket, beef stew, instant pot beef, instant pot beef stew, instant pot recipes, instant pot stew, pressure cooker beef, pressure cooker beef stew, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Comforting Pressure Cooker Beef Stew Recipe Ingredients

Pressure Cooker Beef Stew Recipe Tips

1. Pressure Cooking Beef Brisket

Beef brisket is a tough cut of meat full of beefy flavors, great for BBQ, braise, roast, or simmer. It has all the gelatinous connective tissues that give a moist and juicy stew.

Though it’s not hard to extract flavors from this cut of meat, it’s quite tricky to be able to retain the meat’s moisture and tenderize the meat. You must cook it correctly, or else the brisket will become tough and dry, which is super chewy and hard to eat.

Here comes the beauty of pressure cooking. Pressure cooking forces the moisture into the meat and is able to break down the tissues nicely, resulting in fork-tender juicy meat.

*Beef Brisket Cooking Time:

Be mindful that we used beef brisket in this recipe. Since, beef brisket is a very flavorful, yet tough cut, that’s why we needed a longer cooking time – High Pressure for 70 minutes.

If you’re substituting the recipe with stew meat, you can cook at High Pressure for 10 – 15 minutes.

2. Can I Use Beef Chuck Roast Instead?

If you’re using beef chuck roast, use this recipe: Instant Pot Beef Stew.

3. Searing Whole Beef Brisket

Searing the beef as a whole helps the beef retain more moisture than searing them as cubes. This will caramelize the meat and add depth to the stew.

4. Adding Potatoes on Top

The potatoes in the recipe act as a natural thickener. Make sure you’re adding them above everything else, so your pressure cooker can get to pressure.

15 mins prep to make this homey pressure cooker beef stew. Juicy tender brisket with rich tomato sauce. So deliciously satisfying & easy to eat!

Tools for Pressure Cooker Beef Stew

Now it’s your turn to take out your Instant Pot and cook some Comforting Beef Stew in Pressure Cooker!

Other Pressure Cooker Beef Stew Recipe

Instant Pot Irish Beef Stew 

Rich & hearty Guinness Beef Stew in Instant Pot cooked with Creamy Pot-in-Pot Mashed Potatoes. 😀

Guinness Instant Pot Irish Beef Stew and Mashed Potatoes Recipe: Celebrate St Patrick's Day with this Pot-in-Pot Pressure Cooker Irish Stew with rich gravy. Delicious adult treat you shouldn't miss!

Instant Pot Beef Stew | Pressure Cooker Beef Stew | Instant Pot Beef | Pressure Cooker Beef | Beef Brisket | Instant Pot Recipes | Pressure Cooker Recipes #instantpot #pressurecooker #beef #recipes
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  1. This stew was delicious. It was super easy to prepare and had easy cleanup. I really enjoyed it. I will make this again. Thank you so much for all the great recipes. Your instructions are sooo easy to follow.

  2. Hello!

    Is it really 70 minutes of cooking time in electric pressure cooker (instant pot)? Wouldn’t this make the vegetables too mushy and overcooked? If so, do you know of an alternative way to keep the texture of the vegetables intact? Thank you!

  3. Hi! I am new to IP and was really hoping to try some of your delicious recipes! I have the Duo Mini, and noticed you recommend using the Duo Plus 60 for this recipe. Would this change the amount of ingredients/cooking time if I were to use the Duo Mini instead of the Duo Plus 60? Thank you for your time! Cheers!

    1. Hi Becca

      thank you for your question 🙂

      Our recipes are developed in the 6 quarts and for most of them you will not need to divide the recipe in half (as long as the meat fits)

      For recipes with a lot of liquid such as chili, soups, pasta, congees, stocks…etc, you will want to cut them by half in the 3qt.

      The cooking time will stay the same!

      Have fun cooking & please take care

  4. Flavor and texture was amazing with this beef stew….Thank you so much. I have tried many of your recipes and non have failed. Love you two

  5. Wonderful tasting and so easy. Used cubed beef stew meat since this is what we had purchased. Also used a can of crushed tomatoes and beef broth to add to base vs. soy sauce. Small tweaks but base and prep was the same. So good!

    1. Hi Shirlene,

      thank you for your question 🙂

      You can use beef stew meat for this recipe. The cooking time will be 10 – 15 minutes and natural release.

      Take care & have fun cooking

  6. I’m really enjoying your recipes. The pictures in this recipe look exactly how I want my stew to come out. However, I plan to use chuck roast. I’m concerned because the stew in that recipe looks thicker. I see the amount of chicken stock in that recipe is less. Can you comment on why we should use the alternative recipe when using chuck roast? Couldn’t I just use this recipe and cook for less time? Thank you!

    1. Hi Joanne,

      thank you for your question 🙂

      Both of the recipes will work for chuck roast. You will just need to cook it for less time.

      Take care & have fun cooking

  7. This was great and my boys loved it! The brisket really makes the difference. I would love to make this for a huge gathering. Can you double the recipe without too much hassle?

    1. Hi Mandy,

      thank you so much for your kind words 🙂

      Yes, you can double this recipe without too much hassle.

      You may want to reduce the pressure cooking time by 2 minutes as the get up to pressure time will be longer!

      Take care & have fun cooking

  8. If I double the recipe, is the cooking time still the same? In general, when doubling your recipes, would the cooking time remain the same?

    Thank you for all the wonderful recipes!

  9. Are all your recipes for 4 servings? You do not indicate how many it serves. I’m new to IP and can’t wait to use it! Thanks!

    1. Hi Linda,

      Congrats on your new Instant Pot 🙂

      This recipe is for 4 servings. The serving size is located above the print recipe button.

      Happy New Year & Have fun cooking!

  10. Literally the BEST Beef stew I’ve had in a long time! Great recipe, it is a bit long to make, but well worth it! Thank you for all of your great recipes 🙂

  11. As a new IP user, I really appreciated your thorough instructions. Thank you for alluding to the problem with flour. The first stew I made said to brown chuck in flour. It was a disaster because of following that step.
    I’m amazed at the recipes that don’t warn four can coat the pot, and may interfere with coming to pressure.
    This stew has amazing flavor. Can’t wait to make it for the kids this football season.
    You have gained my trust, will be following you!

  12. This was my first try with a pressure cooker, and it was brilliant!

    It took more time to read the pressure cooker manual than to cook this recipe. And most important: my wife loved the taste! I have added one personal touch that I found in my cupboard when taking out the bay leaves: pink peppercorns. Gives a very nice perfumy touch to the flavours.

    Can’t wait till next weekend to try another recipe!

  13. Hi! First of all great website you guys have here, love to try all the recipes at one point! 🙂 Second, my question: We live in China and have to buy all our groceries in local supermarkets. I was wondering if you guys know how what the difference of beef brisket and stew meat is in mandarin chinese, as I only know 牛腩 (niu nan). But now I am confused between these two meats, I thought they are the same 😉

    1. Hi Lea,

      thank you for your kind words and question 🙂
      牛腩 is beef brisket.

      Beef stew meats are usually the trims from the edges of different beef part and it is not beef brisket.

      Take care & have fun cooking

  14. Is 70 minutes on pressure cooker correct? Your Pressure Cooker ork Roast recipe, done in a similar way but with 1/2 inch pork chunks instead of 1 inch beef chunks, only pressure cooks for 5 minutes, which it turned out perfectly for me.

    I’m planning to use rib steaks and cut them up into chunks for this beef stew. Should I brown them for less than 5 minutes per side and if so, how long should it be?

    Thank you so much for your hard work in creating your recipes. I hope to be able to try them all!

    1. Hi Jan,

      thank you so much for your question 🙂

      The cooking time is designed for brisket as they take a long time to break down.

      For rib steaks, it will be better to follow this beef stew recipe

      Have a great weekend and have fun cooking!

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