Quick and Easy Instant Pot Beef Stew

An Instant Pot beef stew recipe is a great way to cook an entire, hearty meal in a fraction of the time it takes using other cooking methods like the stove or oven. Whether you have an Instant™ pot, a traditional pressure cooker, or none, we have instructions to make the best beef stew with red wine, a great soup with veggies to serve for dinner.

Why I ❤️ it • Recipe • Ingredients • Video • Preparation

Instant pot beef stew.

Why I ❤️ it

Pressure cooker or Instant Pot recipes are some of my favorites. High pressure cooking makes everything easier and faster, and I can have dinner ready in no time.

This cooking method allows us to save on cooking gas or electricity when boiling beans, and on the grocery bill by buying inexpensive cuts of meats and turning them into the best comfort food, a delectable stew with meat that melts in your mouth. You'll love this flavorful and filling pressure cooker stew, and the recipe has instructions to cook it with both types of pressure cookers.

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

Utensils and tools

• Large mixing bowl
• Pressure cooker or Instant pot

Ingredients

• 3 pounds of beef stew meat, [1.5 kg] chuck, blade, or flank cut into 1-inch pieces [2.5 cm]
• 1 tablespoon of onion powder
• 2 teaspoons of salt, (or more, to taste), divided
• 1 teaspoon black pepper (freshly cracked, or ground), (or more, to taste), divided
• 3 cups red wine (merlot or cabernet)
• 3 tablespoons all-purpose flour
• 3 tablespoons vegetable oil
• 3 cups of beef broth (or chicken or vegetable broth)
• 3 sprigs of rosemary
• 5 sprigs of thyme
• 3 tablespoons paprika
• 2 tablespoon tomato paste
• 1 bay leaf
• 2 garlic cloves (whole)
• 2 pounds waxy potatoes, [1.25 kg], peel and cube them
• 2 pounds carrot, [1.25 kg], peeled and sliced
• 3 large red onions, quartered
• 1½ cups peas, blanched (I used frozen peas)

Video

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

How to make it in an Instant™ pot or electric pressure cooker

Step 1: Browning the meat

Select the SAUTE setting on the keypad. Heat oil (about 2 minutes). Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Brown the meat stirring to cook evenly.

Sift the flour into the pot, constantly stirring to prevent clumps from forming, and stir to mix well. Press Cancel on the keypad.

Step 2: Boiling

Add the marinade, 3 cups of water, 3 cups of broth, rosemary, thyme, paprika, tomato paste, and bay leaf. 

Close the lid to the locked position and position the pressure valve. Select PRESSURE cook on HIGH on the keypad. Set timer to 15 minutes.

Step 3: Cooking vegetables

When done, press CANCEL, let it cook down for about 3 minutes, and carefully use the quick release to release the pressure.

Remove the lid. Add 2 cups of water. Add garlic, potatoes, carrots, and onions. Cover, and place the valve. Select PRESSURE cook on HIGH on the keypad. Set timer to 10 minutes.

Step 4: Finishing and serving

When done, press CANCEL and carefully use the quick release to release the pressure.

Remove the lid. Add the peas, Select the SAUTE setting on the keypad and cook uncovered until the peas are heated through (3-5 minutes). Season with salt and pepper to taste.

Press CANCEL to serve immediately, or cover and select KEEP WARM to serve later.

How to make it in a traditional pressure cooker

Step 1: Season meat

Heat the oil over medium heat in the pressure cooker. Add the seasoned chunks of meat (careful with splatters). Cook and stir until all the liquid has evaporated. Brown the meat stirring to brown evenly.

Sift the flour into the pot, constantly stirring to prevent clumps from forming, and stir to mix well.

Step 2: Brown the meat

Add the marinade, 3 cups of water, 3 cups of broth rosemary, thyme, paprika, tomato paste, and bay leaf. 

Cover, place the pressure valve, and simmer over medium heat for 20 minutes, counting from the time the valve starts to whistle.

Step 3: Boiling

Remove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.

Add 2 cups of water. Add garlic, potatoes, carrots, and onions, cover, and place the valve. Cook over medium heat for 10 minutes counting from the time the valve starts whistling.

Step 4: Cooking vegetables

Remove the cooker from the heat and cool under running water for 1 minute. Stop the water and carefully remove the valve to break the vacuum. Remove the lid.

Add the peas and cook uncovered over medium heat until the peas are heated through (about 5 minutes). Season with salt and pepper to taste.

Step 5: Finishing and serving

Season with salt and pepper to taste, and serve.

How to make it in a regular pot

Step 1: Season meat

Heat the oil over medium heat in the pressure cooker. Add the seasoned chunks of meat (careful with splatters). Cook and stir until all the liquid has evaporated. Brown the meat stirring to brown evenly.

Sift the flour into the pot, constantly stirring to prevent clumps from forming, and stir to mix well.

Step 2: Browning the meat

Heat the oil over medium heat. Add the seasoned meat (careful with splatters). Simmer until all the liquid has evaporated. Sauté to brown the meat, stirring to cook evenly.

Sift the flour into the pot, constantly stirring to prevent clumps from forming, stir to mix well.

Step 3: Boiling

Add the marinade, 3 cups of water, 3 cups of broth, rosemary, thyme, paprika, tomato paste, and bay leaf. 

Cover and simmer over medium-low heat for 40 minutes. Stir often and add water as it becomes necessary to maintain the same level.

Step 4: Cooking vegetables

Add garlic, potatoes, carrots, and onions. Cook covered over medium-low heat for 20 minutes. Stir often and add water as it becomes necessary to maintain the same level.

Add the peas and cook uncovered until the peas are heated through (about 5 minutes). 

Step 5: Finishing and serving

Season with salt and pepper to taste, and serve.

Variations

You can perfectly make an alcohol-free version by not adding wine to it.

You may also want to check out this beef and noodles stew and this instant pot corned beef dish.

Serving suggestions

You can serve this soup with some rustic bread if you wish.

Nutritional information

Calories: 959kcal - Carbohydrates: 51g - Protein: 47g - Fat: 53g - Saturated Fat: 18g - Cholesterol: 161mg - Sodium: 1056mg - Potassium: 2053mg - Fiber: 11g - Sugar: 12g - Vitamin A: 25535IU - Vitamin C: 45mg - Calcium: 172mg - Iron: 11.2mg

FAQs

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