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chuck beef stew in a white bowl with potatoes and carrots

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Easy Instant Pot Beef Stew

Recipe by Eric Jones

A delicious and hearty Instant Pot Beef Stew generously filled with tender pieces of beef, red potatoes, onions, and baby carrots in a rich, savory broth.

  • Total Time1 hour 5 minutes
  • Yield4-6 1x

Ingredients

Units Scale
  • 1 lb red potatoes, halved
  • 2 tsp sea salt, divided
  • 4 tbsp butter, divided
  • 1 to 1 1/2 lb chuck roast, cut into 1 1/2-inch cubes
  • 1 1/2 tsp black pepper, divided
  • 1 1/2 tsp garlic powder, divided
  • 1/2 cup red onion, chopped
  • 8 oz baby carrots
  • 1/2 cup celery, chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1/2 tsp organic allspice
  • 1 tsp organic dried thyme
  • 1/2 cup cabernet sauvignon or any red wine
  • 3 cups organic beef stock
  • 2 tbsp minced garlic
  • 1 tbsp Sriracha sauce
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions

  1. Season red potatoes with 1/2 tsp sea salt. Set to the side. 
  2. Turn the Instant Pot on in “Saute” mode. The screen will display “Hot” once ready.
  3. Add 2 tbsp butter and beef cubes to the Instant Pot. Season evenly 1/2 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Brown the sides of the beef cubes for 4 minutes. Remove the beef from the Instant and set it to the side. 
  4. Add the red potatoes, carrots, red onions, celery, minced garlic and fresh rosemary to the Instant Pot and cook for 4 minutes. Season ingredients with 1 tsp sea salt, 1 tsp black pepper, allspice, 1 tsp garlic powder, dried thyme, and Sriracha sauce. Stir together. 
  5. Pour in the red wine and beef stock. Add the seared beef back to the Instant Pot.
  6. Change the setting on the Instant Pot to the “Pressure Cook” mode for 30 minutes with “Natural Release” set. Close and lock the lid. “Natural Release” for an additional 15 minutes before fully releasing the pressure. Open the lid. 
  7. Add cornstarch and water to a small bowl and stir until blended. Add the mixture to the Instant Pot and stir until combined. 
  8. Server hot with rice (optional).

Equipment

(paid link)

Notes

Once the cooking time is complete, be sure to release the pressure by switching the steam top before opening.

For a deeper flavor, add 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce.

To make this recipe in a Dutch oven (paid link): Preheat oven to 325°F. Using a Dutch oven (paid link), season and sear your beef on the stovetop at high heat. Set the beef to the side, but leave those drippings! Add your vegetables and remaining seasonings. Saute for 3-4 minutes. Add liquids and seared beef back to the Dutch oven (paid link). Cover and bake for 1 hour and 45 minutes until the meat is tender.

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Nutrition

  • Calories: 661
  • Sugar: 10.5g
  • Sodium: 1997mg
  • Fat: 45.3g
  • Carbohydrates: 61.5g
  • Fiber: 20.7g
  • Protein: 14.2g
  • Cholesterol: 119mg

Find it online: https://dudethatcookz.com/delicious-instant-pot-beef-stew/