Instant Pot Beef Stew: The Ultimate Comfort Food Recipe

Beef stew is a classic comfort food, perfect for chilly evenings and cozy gatherings. But simmering a traditional beef stew on the stovetop can take hours. Enter the Instant Pot! This electric pressure cooker drastically cuts down the cooking time while delivering incredibly tender beef and flavorful vegetables in a rich, savory broth. This recipe will guide you through creating the best Instant Pot beef stew you’ve ever tasted. Get ready for a hearty, satisfying meal that’s surprisingly easy to make.

Why Use an Instant Pot for Beef Stew?

The Instant Pot offers several advantages over traditional stew-making methods:

* **Speed:** The high pressure significantly reduces cooking time. What used to take 3-4 hours on the stovetop can be done in about an hour in the Instant Pot.
* **Tenderness:** The pressure cooking process breaks down tough cuts of beef, resulting in incredibly tender and juicy meat.
* **Flavor:** The sealed environment of the Instant Pot traps and intensifies flavors, creating a richer and more complex broth.
* **Convenience:** It’s a hands-off cooking method. Once everything is in the pot, you can set it and forget it (until it’s time to release the pressure).

## Ingredients You’ll Need

This recipe uses simple, wholesome ingredients to create a deeply flavorful beef stew.

* **Beef:** 2 pounds of beef chuck, cut into 1-inch cubes. Beef chuck is ideal for stew because it has a good amount of marbling, which renders during cooking and adds flavor and richness.
* **Oil:** 2 tablespoons of olive oil or vegetable oil. Used for searing the beef, which adds a crucial layer of flavor.
* **Onion:** 1 large yellow onion, chopped. Provides a base flavor for the stew.
* **Garlic:** 4 cloves of garlic, minced. Adds aromatic depth.
* **Beef Broth:** 4 cups of beef broth. Forms the liquid base of the stew. Use low-sodium broth to control the salt content.
* **Tomato Paste:** 2 tablespoons of tomato paste. Adds richness, depth, and a slight acidity to the broth.
* **Worcestershire Sauce:** 2 tablespoons of Worcestershire sauce. Adds a savory umami flavor.
* **Dried Thyme:** 1 teaspoon of dried thyme. A classic herb that complements beef beautifully.
* **Dried Rosemary:** 1/2 teaspoon of dried rosemary. Adds a warm, piney note.
* **Bay Leaf:** 1 bay leaf. Adds subtle flavor and aroma. Remember to remove it before serving.
* **Potatoes:** 1.5 pounds of Yukon Gold potatoes, peeled and cut into 1-inch cubes. Yukon Gold potatoes hold their shape well during cooking and have a creamy texture.
* **Carrots:** 1 pound of carrots, peeled and cut into 1-inch pieces. Adds sweetness and color to the stew.
* **Celery:** 2 stalks of celery, chopped. Provides a subtle savory flavor.
* **Frozen Peas:** 1 cup of frozen peas. Added at the end for a burst of freshness and color.
* **Cornstarch:** 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water (slurry). Used to thicken the stew, if desired.
* **Salt and Pepper:** To taste. Adjust the seasoning to your preference.
* **Optional:** A splash of red wine vinegar or balsamic vinegar at the end can brighten the flavors.

## Step-by-Step Instructions: Making Instant Pot Beef Stew

Follow these detailed instructions to ensure your Instant Pot beef stew turns out perfectly every time.

**1. Prepare the Beef:**

* Pat the beef chuck cubes dry with paper towels. This is crucial for proper searing. Excess moisture will prevent the beef from browning.
* Season the beef generously with salt and pepper.

**2. Sear the Beef:**

* Turn on your Instant Pot and select the “Sauté” function.
* Add the olive oil to the Instant Pot. Once the oil is hot, add the beef in batches, being careful not to overcrowd the pot. Overcrowding will lower the temperature and prevent the beef from browning properly.
* Sear the beef on all sides until it’s nicely browned. This usually takes about 2-3 minutes per side. Searing adds a rich, caramelized flavor to the stew.
* Remove the seared beef from the Instant Pot and set aside.

**3. Sauté Aromatics:**

* Add the chopped onion to the Instant Pot and sauté until softened, about 3-5 minutes. Scrape up any browned bits from the bottom of the pot. These browned bits, called fond, are packed with flavor.
* Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.

**4. Deglaze the Pot:**

* Pour in a small amount of beef broth (about 1/2 cup) and use a spatula or wooden spoon to scrape up any remaining browned bits from the bottom of the Instant Pot. This process is called deglazing, and it’s essential for preventing the “Burn” error and adding depth of flavor to the stew.

**5. Add the Remaining Ingredients:**

* Return the seared beef to the Instant Pot.
* Add the remaining beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf.
* Stir to combine all the ingredients.

**6. Pressure Cook:**

* Secure the Instant Pot lid and ensure the pressure valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 35 minutes at high pressure.

**7. Natural Pressure Release:**

* Once the cooking time is complete, let the Instant Pot release pressure naturally for 15 minutes. This means you don’t touch the pressure valve and allow the pressure to dissipate on its own. Natural pressure release helps prevent the stew from splattering and allows the beef to become even more tender.
* After 15 minutes, carefully release any remaining pressure manually by moving the pressure valve to the “Venting” position. Be cautious, as steam will be released.

**8. Add Vegetables:**

* Open the Instant Pot and add the chopped potatoes, carrots, and celery.
* Secure the lid again and set the Instant Pot to “Manual” or “Pressure Cook” for 5 minutes at high pressure.
* After the cooking time is complete, perform a quick pressure release by moving the pressure valve to the “Venting” position.

**9. Thicken the Stew (Optional):**

* If you prefer a thicker stew, whisk together the cornstarch and cold water to create a slurry.
* Turn on the “Sauté” function on the Instant Pot.
* Slowly pour the cornstarch slurry into the stew, stirring constantly.
* Continue to cook the stew on “Sauté” for a few minutes until it thickens to your desired consistency.

**10. Add Frozen Peas and Season:**

* Stir in the frozen peas and cook for a minute or two until they are heated through.
* Remove the bay leaf.
* Taste the stew and adjust the seasoning with salt and pepper as needed.
* Optional: Add a splash of red wine vinegar or balsamic vinegar for a brighter flavor.

**11. Serve and Enjoy:**

* Ladle the Instant Pot beef stew into bowls and serve hot.
* Garnish with fresh parsley, if desired.
* Serve with crusty bread for dipping into the flavorful broth.

## Tips for the Best Instant Pot Beef Stew

Here are some tips to help you achieve the best possible results:

* **Don’t Overcrowd the Pot When Searing:** Searing the beef in batches is essential for achieving a good sear. Overcrowding the pot will lower the temperature and result in steamed, rather than seared, beef.
* **Deglaze Thoroughly:** Make sure to scrape up all the browned bits from the bottom of the pot during the deglazing process. This prevents the “Burn” error and adds depth of flavor.
* **Use Low-Sodium Beef Broth:** Using low-sodium broth allows you to control the salt content of the stew. You can always add more salt to taste.
* **Adjust Cooking Time Based on Beef Size:** If your beef cubes are larger than 1-inch, you may need to increase the cooking time slightly.
* **Don’t Overcook the Vegetables:** Adding the vegetables after the beef is cooked prevents them from becoming mushy. The quick pressure release after cooking the vegetables helps them retain their texture.
* **Thicken the Stew to Your Preference:** The cornstarch slurry is optional. If you prefer a thinner stew, you can skip this step.
* **Let the Stew Rest:** Allowing the stew to rest for a few minutes after cooking allows the flavors to meld together.
* **Add a Splash of Acid:** A splash of red wine vinegar or balsamic vinegar at the end can brighten the flavors of the stew and add a subtle tang.
* **Fresh Herbs:** Garnishing with fresh parsley adds a touch of freshness and visual appeal.

## Variations and Additions

This Instant Pot beef stew recipe is a great base, but you can customize it to your liking with various additions and variations:

* **Add Mushrooms:** Add sliced mushrooms along with the onions for an earthy flavor.
* **Add Turnips or Parsnips:** Include diced turnips or parsnips with the potatoes and carrots for added sweetness and earthiness.
* **Add Red Wine:** Add 1/2 cup of red wine to the pot after sautéing the onions for a richer, more complex flavor. Reduce the amount of beef broth by 1/2 cup to compensate.
* **Add Pearl Onions:** Add frozen pearl onions along with the other vegetables for a touch of sweetness.
* **Spicy Beef Stew:** Add a pinch of red pepper flakes or a chopped jalapeño to the pot for a spicy kick.
* **Sweet Potato Beef Stew:** Substitute sweet potatoes for the Yukon Gold potatoes for a sweeter flavor.
* **Guinness Beef Stew:** Substitute some of the beef broth with Guinness beer for a richer, more flavorful stew.

## Serving Suggestions

Instant Pot beef stew is a complete meal on its own, but here are some serving suggestions to enhance your dining experience:

* **Crusty Bread:** Serve with crusty bread for dipping into the flavorful broth.
* **Mashed Potatoes:** Serve over a bed of creamy mashed potatoes for an extra comforting meal.
* **Rice:** Serve over rice for a hearty and satisfying dish.
* **Biscuits:** Serve with warm, flaky biscuits for a classic pairing.
* **Salad:** Serve with a simple green salad for a balanced meal.

## Storage and Reheating

**Storage:**

* Allow the beef stew to cool completely before storing it in an airtight container in the refrigerator.
* The stew will keep in the refrigerator for up to 3-4 days.

**Reheating:**

* Reheat the beef stew on the stovetop over medium heat, stirring occasionally, until heated through.
* You can also reheat the stew in the microwave in a microwave-safe dish, stirring occasionally.
* Add a splash of beef broth or water if the stew has thickened too much during storage.

**Freezing:**

* Allow the beef stew to cool completely before freezing it in an airtight container or freezer bag.
* The stew will keep in the freezer for up to 2-3 months.
* Thaw the stew in the refrigerator overnight before reheating.

## Frequently Asked Questions (FAQs)

**Q: Can I use a different cut of beef?**

A: While beef chuck is the best option for stew, you can also use other cuts like beef round or beef sirloin. However, these cuts may not be as tender as beef chuck.

**Q: Can I skip the searing step?**

A: While you can skip the searing step, it’s highly recommended for adding flavor to the stew. Searing the beef creates a Maillard reaction, which adds a rich, caramelized flavor.

**Q: I got the “Burn” error. What should I do?**

A: The “Burn” error usually occurs when there are burnt bits stuck to the bottom of the pot. To prevent this, make sure to deglaze the pot thoroughly after sautéing the onions and garlic. If you get the “Burn” error, stop the Instant Pot, release the pressure, and scrape the bottom of the pot thoroughly before continuing.

**Q: Can I make this recipe in a slow cooker?**

A: Yes, you can adapt this recipe for a slow cooker. Sear the beef as instructed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the vegetables during the last 2 hours of cooking.

**Q: Can I add different vegetables?**

A: Absolutely! Feel free to add other vegetables like mushrooms, turnips, parsnips, or green beans.

**Q: How do I make this stew gluten-free?**

A: Make sure to use gluten-free beef broth and Worcestershire sauce. Also, use cornstarch as a thickening agent instead of flour.

**Q: Can I make this stew vegetarian?**

A: While this recipe is for beef stew, you can adapt it to make a vegetarian stew by substituting the beef with hearty vegetables like mushrooms, butternut squash, and lentils. Use vegetable broth instead of beef broth.

## Conclusion

This Instant Pot beef stew recipe is a game-changer. It’s quick, easy, and delivers incredibly tender beef and flavorful vegetables in a rich, savory broth. Whether you’re looking for a comforting weeknight meal or a hearty dish to share with friends and family, this recipe is sure to impress. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy the best beef stew you’ve ever tasted!

Enjoy your delicious and comforting Instant Pot Beef Stew!