Beef Stew in Instant Pot Recipe
A homey and comforting beef stew with perfectly cooked root vegetables using the instant pot. Incredibly tender, rich, and satisfying all in about an hour and a half.
How to Make the Best Beef Stew in Instant Pot
There’s something incredibly comforting about a steaming bowl of beef stew, especially when the weather turns cold. This Instant Pot beef stew delivers all the rich, deeply flavored satisfaction of a slow-simmered classic in a fraction of the time. The combination of red wine, balsamic vinegar, and Dijon mustard creates a complex braising liquid that transforms simple ingredients into something truly special.
The key to this recipe is taking the time to properly sear the beef before pressure cooking. That caramelized crust adds an incredible depth of flavor that permeates the entire stew. The root vegetables—a hearty mix of potatoes, parsnips, rutabagas, and carrots—are added at the end to ensure they’re perfectly tender without becoming mushy.
Whether you’re looking for a cozy weeknight dinner or a comforting meal to share with family and friends, this beef stew delivers. Serve it with crusty sourdough biscuits or warm bread to soak up every drop of that delicious broth. It’s the kind of meal that makes you want to slow down, gather around the table, and enjoy every bite.
Beef Stew in Instant Pot
A homey and comforting beef stew with perfectly cooked root vegetables using the instant pot. Incredibly tender, rich, and satisfying all in about an hour and a half.
Ingredients
Beef
Aromatics
Braising Liquid
Vegetables
Instructions
Prepare and Sear the Beef
- Pat the meat chunks off with paper towels, soaking up any moisture. The less moisture the better the sear, which will give the meat better flavor and texture. Season generously with salt and pepper.
- Set instant pot to saute function. Add oil and sear beef chunks in two batches, remove beef from pot and set aside.
Build the Braising Liquid
- Saute shallots, celery, garlic, olive oil (if needed) among all the leftover bits in the pot for about 2 minutes.
- Add red wine, balsamic, dijon, tomatoes, beef broth, thyme, bay leaves, salt, and pepper. Mix around, scraping the bottom of the pot to get off any stuck bits. Smash up the tomatoes against the side to break them up a bit.
Pressure Cook
- Add seared beef. Cook on high pressure for 30 minutes, making sure to seal the steam valve. Prep your veggies.
- Allow to naturally release for 15 minutes.
- Add the root vegetables in with the stew and set to low pressure for another 3-4 minutes, depending on your preference of doneness.
- Manually release the steam valve. Add fresh parsley and serve with sourdough biscuits!
Notes
- Use about 1.5 pounds of combined root vegetables: 3 red potatoes, 1 parsnip, 2 rutabagas, and 2 carrots.
- Cut vegetables into 1-2 inch chunks for even cooking.
- Prep vegetables while the beef is pressure cooking to save time.
- Adjust the low pressure cooking time for vegetables based on your preference—less time for firmer vegetables, more time for softer.
