Saturday, October 2, 2021

Instant Pot Beef Stew + Video

Instant Pot beef stew is an easy recipe, perfect for the novice pressure cooker user! Have a delicious meal on the table in under an hour.

This recipe yields meltingly tender bites of meat in a rich, flavorful broth that’s loaded with tasty vegetables and herbs.

Simply brown the meat, stir in the remaining ingredients, and set it to cook! You’ll have all that “simmered all day” flavor in a fraction of the time.

If you don’t want to make beef stew in a pressure cooker, I have a stovetop version that’s just as delicious.

Or, try one of my other IP soup recipes, like creamy Zuppa Toscana or hearty lentil.

Instant Pot Beef Stew in a bowl

Instant Pot Beef Stew - Tips and Tricks

  • Choose the right meat. I don’t recommend using beef stew meat, which is made with a combination of cuts that may not be right for this recipe. Stick with chuck roast, chuck shoulder, chuck-eye roast, or top chuck. Any of these will result in tender bites you can cut with your spoon.
  • Brown it first. This creates a lovely crust on the meat and adds extra flavor to the entire dish as well!
  • Don’t cut the veggies too small. Larger chunks will hold their shape, while smaller pieces may turn to mush by the time the pressure cooker beef stew is done cooking.
  • Need an alcohol-free version? Simply replace the ale with extra stock. Or, substitute an equal amount of mushroom stock for another layer of flavor.
pressure cooker beef stew ingredients

Video: Beef Stew In Pressure Cooker

To see us make this from start to finish, watch the video at the top of this post.

Serving Suggestions

Thick slices of crusty bread are the perfect pairing for soups and stews, and this Instant Pot beef stew is no exception!

For a lighter meal, pair a small bowl with a side salad or some roasted vegetables.

beef stew in pressure cooker vegetables

Kitchen Tools You Will Need
  • Instant Pot - This is the one I use. There are different sizes available, but the 6 Qt should be able to tackle any recipe you try. If you have a large family, you may want to look at the 8 Qt size.
  • Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
  • Garlic Press - A must-have in any kitchen!
  • Vegetable Peeler - Easy to grip, making quick work of peeling all kinds of veggies.
beef stew in pressure cooker soup base

FAQ - Common Recipe Questions

What ale is best for pressure cooker beef stew?

I used a darker Belgian ale, which adds a more robust flavor than a white or pale ale. Any dark ale is usually a good choice, or you can try a stout for something bolder.

How do I store leftovers?

Once cooled, transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

This also holds up really well in the freezer. Leave some room at the top of the storage container for the liquid to expand as it freezes. Use within 3 months and thaw in the refrigerator before reheating.

pressure cooker beef stew close up on the soup

My IP isn’t coming to pressure. What do I do?

Check out this post - until you get the hang of what to check, it’s a great place to start.

The most common mistakes are forgetting to turn the vent to the sealed position and not having the sealing ring on correctly.

Enjoy!

With love from our simple kitchen to yours. 

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Instant Pot Beef Stew in a white bowl with chunks of meat and vegetables




Yield: 8-10
Author: Jacqueline DiNuoscio
Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot beef stew is an easy recipe, perfect for the novice pressure cooker user! Have a delicious meal on the table in under an hour.
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 - 2 pounds chuck roast, cut into 1” cubes
  • 2 tablespoons steak seasoning
  • 1/3 cup all-purpose flour
  • 1 (12 ounce) bottle Belgian Ale
  • 4 carrots, peeled and cut into 1” lengths
  • 5 stalks celery, cut into 1” lengths
  • 1 large onion, cut into 8 wedges
  • 3 cloves garlic, minced
  • 1 package beefy onion soup mix
  • 2 cups beef stock
  • 1 tablespoon Better than Bouillon Beef Base
  • 3 springs rosemary
  • 1 packet beef gravy mix (optional)

Instructions

  1. Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
  2. Season the cubed chuck roast with steak seasoning. When the Instant Pot is heated, add the beef to the pot. Brown on all sides. Sprinkle the flour over top and stir to coat the beef. Cook for 1-2 minutes further.
  3. Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
  4. Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
  5. After the timer runs out, let naturally release for 10 minutes, then quick release. If stew is too thin for your liking, you can add a package of brown gravy mix to thicken it further.


Instant Pot Beef Stew closeup

Originally published January 2018, updated and republished October 2021

https://amzn.to/2npi3zd

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5 comments:

  1. This sounds delicious! I have not yet used my instapot so I am try to figure it all out. I have the 8 quart model. Would I be able to make a double batch of this? Would it work in an 8 quart? Thank you:)

    ReplyDelete
    Replies
    1. This recipe was made in the 6 quart, we have not tested it as a double batch in the 8 quart. Give it a go and let us know. Enjoy!

      Delete
  2. This was my first recipe that I tried in my new 8 qt. Instapot. I was a little hesitant and proceeded very cautiously. The stew came out very tender, and the gravy was delicious. I made it again for a neighbor. This recipe is a keeper.

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJanuary 29, 2018 at 2:18 PM

      Awesome!! We are so happy you enjoyed it!!

      Delete
    2. Thank you so much for your help! So did you try a doubled recipe (doubling all the ingredients) or did you just make a single recipe as stated in the original recipe? I am just trying to figure out if a doubled recipe would work in the 8 quart pot or not and if I would still use the same timing or if it would have to be adjusted due to the ingredients being doubled? Also, what kind / brand of Ale did you use?
      Thanks! 😊

      Delete

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