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.
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.
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.
With love from our simple kitchen to yours.
MORE SOUP AND STEW RECIPES
Instant Pot Beef Stew + Video
- 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
- 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.
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
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