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4.94 from 15 votes

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.
Servings 4
Total Time 1 hr 30 mins


  • 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, regular 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:
    Electric Pressure Cooker: High Pressure for 70 minutes, then Natural Release
    Stovetop Pressure Cooker: High Pressure for 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.



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.
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Author: Amy + Jacky
Calories: 409kcal


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