Instant Pot Beef Stew + Video
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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. We have a list of our favorite soups and stews that are easy and delicious!
Or, try one of my other IP soup recipes, like creamy Zuppa Toscana or hearty lentil.
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.
RECIPE VIDEO
Watch the video below to see how easy it is to make this recipe!
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.
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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.
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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MORE SOUP AND STEW RECIPES
Best Ever Hearty Vegetable Beef Soup
Ultimate Beefy Beer Cheese Soup
Chicken and Dumplings in 30 Minutes
Instant Pot Beef Stew + Video
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
- Select the sauté setting and adjust to HIGH. Insert the inner pot and add olive oil.
- 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.
- Add the ale, carrots, celery, onions, garlic, soup mix, beef base, rosemary and beef stock to the pot and stir to combine.
- Place the lid and lock. Set top valve to “Sealing,” and select the “Meat/Stew” setting and adjust time to 40 minutes.
- 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.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2018, updated and republished October 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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:)
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!
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.
Awesome!! We are so happy you enjoyed it!!
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! 😊
This was amazing, and so easy to make. The meat was extremely tender and juicy while the stew itself had such a great flavor. This recipe is a keeper!