Sandy’s Instant Pot Beef Stew is a weeknight dinner game changer. This is a dump and start Instant Pot recipe. It is a simple, delicious pressure cooker beef stew with great flavor.
Sandy’s Instant Pot Beef Stew
There are lots of different ways to make beef stew. I think the pressure cooker is a great way to cook the meat, vegetables, and tasty sauce all together and have an easy dinner in about an hour.
Sometimes you are in a hurry to get dinner on the table. Sometimes you need to take a shortcut. Sandy’s Instant Pot Beef Stew is a dump and start Instant Pot recipe, which means that you do not have to brown the meat first.
I mean, you can if you want, and it will be great, but you will still get a rich and delicious beef stew without doing so.
It will also save you some time, which on a weeknight is awesome!
Sandy’s Instant Pot Beef Stew is one of those recipes that you will go back to because it is so easy & tasty.
Even if you it is warm where you live, making this beef stew in your Instant Pot will be not only fast, but it won’t heat up your kitchen!
Winner winner, beef stew dinner! I am really excited about this recipe. I can’t wait for you to try it. Total comfort food.
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If you make this easy and delicious pressure cooker beef stew, please leave a comment with a star rating below. I’d like to know how you liked it!
Sandy's Instant Pot Beef Stew is rich, delicious, and easy! No browning of the meat required!
- 2 cups Beef or Chicken Broth, low sodium
- 1/2 cup Red Wine, whatever you like to drink (or more broth)
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp Worcestershire Sauce
- 2 1/2 lbs Chuck Roast, cut in 1 1/2 inch cubes
- 1 Large Onion, cut in 1 inch pieces
- 3 Cloves Garlic, minced
- 2 Ribs Celery, chopped in 1 inch pieces
- 4 Carrots, cut in 1 inch pieces
- 8oz Small Crimini Mushrooms
- 4 Potatoes, cut in 1 1/2 inch chunks
- 3 Sprigs Fresh Thyme
- 1 Sprig Fresh Rosemary
- 1 Bay Leaf
- 1 1/2 tsp Kosher Salt
- 1 tsp Sugar
- 3 Tbsp Tomato Paste
- 3 Tbsp Flour
- 3 Tbsps Butter, softened
Make sure the stainless inner liner is in the base and add the broth, wine, vinegar, and Worcestershire sauce. Stir well.
Add all other ingredients, except for the thickener and tomato paste, to the pot. Stir. See note about browning the meat*.
Add the tomato paste but do not stir it in. Just let it sit on top of the other ingredients.
Put the lid on the pot and seal the vent.
Press the Pressure Cook (Manual) button, then the +/- button to select 35 minutes.
This is a full pot, and will take several minutes to come to pressure.
After cooking cycle ends, let the pressure Naturally Release for 15 minutes.
Manually release the remaining pressure. Do this in short bursts as a full release at this point will have the hot stew spewing out of the steam release knob and all over your kitchen (don’t ask me how I know this!).
Once all steam/pressure is out of the pot and the pin in the lid drops down, open the lid carefully, facing it away from you.
Use a slotted spoon to transfer Stew, but not the liquid, to a large serving bowl.
Press the Sauté button on the pot.
Mix the flour and butter together for thickening. You might need to microwave the butter for 5 seconds to soften it.
When the liquid starts to simmer, whisk in the thickener and cook a couple of minutes, stirring constantly, until it starts to thicken. If not thick enough, just make another batch of flour/butter, 1 Tbsp at a time, and stir in to the simmering liquid.
Add the meat and veggies back into the pot and serve immediately.
*If you want to brown the meat first, just toss the beef cubes in flour, set the pot to Sauté, add some vegetable oil, and brown all sides of the meat before continuing.
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Post originally published 8/13/17
My family won’t eat mushrooms. Will it be ok without them?
Also, the 3 cloves of garlic — any idea how to convert this to using the jar, minced garlic measurement wise?
Excited to make this recipe! Thank you!!
Yes, you can omit the mushrooms. I would use 2 tsp of the jarred garlic. 1 more if you really like garlic.
Sandy, I am going to use mini Yukon potatoes, and I have sliced mushrooms. You said 4 potatoes, how do you think 4 regular potatoes measures to mini potatoes. I also figure I shouldn’t add the sliced mushrooms at the start, but after the release, while I am making the roux.
Mini potatoes are fine, but don’t cut them into small pieces. Keep the chunks around 1 1/2 inches. You can’t really overcook mushrooms, and adding them in the beginning will add flavor to the broth.
Sandy, this yields 6 servings.
So, it’s not written for a 3 qrt size pot, right?
I haven’t used my mini yet, and know nothing about sizing recipes to fit.
Right this is not for the 3 quart. You can cut it in half and keep the cook time the same, and see if it makes the amount you want.
I am going to try your recipe tonight Sandy. I picked up tiger eye beans from our local organic store and soaked them overnight. I am going to add it to stew as a thicker . Hope it turned out ok.
That sounds so interesting. I have not used Tiger Eye beans before. Please let me know how it works!
Not a fan of beef stew but I love this recipe. Melts in your mouth. Will be making it again and again.
Hi Roberta! That’s amazing! Sometimes a certain combination of flavors will change a person’s mind about a recipe! I’m so glad you liked this beef stew! Thanks for the comment and review!
Joy M Broadwell
I’m making this again, Sandy! It was quick and delicious!
Hi Joy! That’s great to hear! I wanted this to be an easy way to make a meal that seems complicated. And have it taste good! I really appreciate that you took the time to let me know! Enjoy!
Loved this recipe, my husband wants me to make it again! I did add a bit of Cajun Seasoning in for a little kick! I will definitely make this again!