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Instant Pot Beef Stew (With A Secret Ingredient)

By on | Updated on
4.53 from 107 votes
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If you have ever opened your Instant Pot and found tough beef swimming in a thin soup instead of a rich, cozy stew, trust me, you are not alone. It happens to all of us, and it is so frustrating. 

Big white bowl of a thick beef stew with potatoes, carrots, celery and chopped parsley.

After more than 25 years of home cooking here in Texas, I wanted a hearty, thick gravy stew that tasted slow-simmered, not a watery broth with overcooked vegetables. So I spent years tweaking and adjusting until this One Pot Southern Comfort Food Recipe came together. 

The result is my go-to Instant Pot Beef Stew with tender beef, a glossy thick gravy, and a little secret ingredient that wakes up the flavor. It tastes like it cooked all day, but it is ready in about an hour and perfect for cold nights or easy weeknight dinners.

Table of Contents
A bowl of Instant Pot Beef Stew with chunks of beef, potatoes, carrots, and peas, garnished with herbs, sits on a blue plate next to a slice of bread, salt and pepper shakers, and a slow cooker in the background.

Why This Stew Has Tender Beef and a Thick Gravy

  • The Secret Ingredient
    Many pressure cooker stews can taste flat. I add a splash of Chili Sauce (like Heinz). It is not spicy. It adds a zesty, savory depth that tastes like the stew simmered for hours.
  • Goodbye Watery Soup
    Pressure cookers do not evaporate liquid, so stews can turn soupy. I use a tested meat-to-liquid ratio and a quick Sauté finish to create a thick, velvety gravy.
  • Melt-In-Your-Mouth Beef
    A Natural Release keeps the juices inside the beef, which prevents the meat from turning dry or tough.
  • One-Pot Comfort
    Everything cooks in the same pot. Sear, simmer, pressure cook, and thicken right in the Instant Pot for easy cleanup.

🛒 Ingredients You'll Need

A variety of ingredients for Beef Stew in glass bowls on a blue surface, including raw beef cubes, tomato sauce, beef broth, soy sauce, chopped parsley, diced potato, celery, carrots, garlic, black pepper, oregano, and Worcestershire sauce.
  • Beef:
    Chuck roast is the most reliable option because it has great marbling that breaks down under pressure. Stew meat works too, but results vary depending on the mix of cuts.
  • Chili Sauce:
    Heinz style is best. It adds richness and depth without making the stew spicy.
  • Red Wine:
    This recipe uses 1 cup red wine for flavor and to deglaze the pot. If you prefer not to cook with wine, simply replace it with 1 cup additional beef broth.
  • Vegetables:
    Russet potatoes help naturally thicken the gravy. Yukon Golds hold their shape better. Cut all vegetables into large pieces so they do not overcook under pressure.
  • Seasoning:
    Italian seasoning, Worcestershire sauce, salt, and pepper build a savory base that balances the beef and vegetables.
  • No Tomato Version:
    Omit the Chili Sauce. Add 1 tbsp Soy Sauce. Increase beef broth by 1/4 cup.

Equipment

How To Make Instant Pot Beef Stew

1. Sear the Beef

Press Sauté. When the pot says Hot, add oil. Sear the beef cubes in batches until browned on all sides, about 2 to 3 minutes per side. Set aside.

Close-up of raw and partially browned beef cubes sizzling in a pan, with bubbling juices and steam-perfect for starting your favorite Beef Stew or Instant Pot Beef Stew.

2. Sauté Aromatics

Add the onions to the pot and cook until softened, about 2 to 3 minutes. Stir in garlic.

Chopped white onions and minced garlic in a stainless steel bowl, ready to be cooked or mixed into a hearty Beef Stew or Instant Pot Beef Stew recipe.

3. Deglaze

Pour in the red wine (or 1 cup broth). Scrape the bottom of the pot with a wooden spoon to remove all browned bits. This step helps prevent a Burn Notice.

A close-up of a pot filled with red liquid, diced onions, and small chunks of vegetables, possibly in the process of making Beef Stew. The ingredients are partially submerged and floating on the surface.

4. Add Liquids and Seasoning

Add the remaining 2 1/2 cups beef broth, Worcestershire sauce, Chili Sauce, Italian seasoning, salt, and pepper. Stir well. Return the seared beef and any juices to the pot.

A close-up view of a pot filled with chunky Instant Pot Beef Stew, featuring diced onions, tomatoes, herbs, and spices, with visible black pepper and dried herbs sprinkled on top.

5. Layer Vegetables (Do Not Stir)

Place potatoes, carrots, and celery on top of the beef in layers. Do not stir. This keeps the vegetables from overcooking and helps prevent burning.

Chopped potatoes, celery, and carrots with ketchup, herbs, and seasoning in a metal pot-perfect ingredients for a hearty Beef Stew.

6. Pressure Cook

Seal the lid. Select Manual or Pressure Cook on High and set to 35 minutes.

Close-up of an Instant Pot control panel with cooking options like soup, rice, and Beef Stew. The digital display shows

7. Natural Release

Allow the Instant Pot to naturally release pressure for 15 minutes, then vent any remaining steam.

A top-down view of a pot of hearty Instant Pot Beef Stew with chunks of beef, potatoes, and carrots, next to a bowl, sliced bread, a dish of butter, salt and pepper shakers, and parsley on a wooden table.

How to Make Thick Gravy in the Instant Pot

  1. Press Cancel, then Sauté.
  2. Whisk together 2 tablespoons cornstarch + 2 tablespoons cold water.
  3. Stir the slurry into the bubbling stew.
  4. Cook 2 to 3 minutes until the gravy thickens and becomes glossy.

Recipe Tips for Success

Cut vegetables large so they hold up under pressure.
• Avoid Burn Notice: Always deglaze after searing to avoid the Burn Notice.
• Layer Ingredients: If your Instant Pot runs hot, add onions under the beef to create a moisture layer.
• Thickening Stew: The stew will thicken more as it cools.

Variations

  • Red Wine Stew:
    Use the full 1 cup wine for deeper flavor. Or leave out, if desired.
  • Add Peas:
    Add frozen peas after pressure cooking during the thickening step.
  • No Tomato Stew:
    Use soy sauce and extra broth (directions in Ingredient Notes).
A bowl of Instant Pot Beef Stew with chunks of beef, potatoes, and carrots, garnished with herbs. The bowl is on a wooden table beside parsley, spoons, and another pot of stew.

Storage, Freezing, and Reheating

  • Store: 4 days in the refrigerator
  • Freeze: Up to 3 months
  • Reheat: Microwave or gently simmer with a splash of broth if needed

What to Serve With This Stew

Frequently Asked Questions (FAQs)

Why is my beef tough?

Quick Release forces moisture out of the meat. Always use Natural Release.

Can I use frozen beef?

Yes, but skip the searing step. The Instant Pot will take longer to come up to pressure.

How do I avoid the Burn Notice?

Scrape the bottom clean after deglazing. Do not store the vegetables into the liquid.

Can I use the Slow Cook function?

Yes. To slow cook the beef stew, sear first, then slow cook on High for 4 to 5 hours or Low for 8 to 9 hours.

A bowl of hearty Instant Pot Beef Stew with chunks of beef, carrots, and potatoes, garnished with fresh parsley, sits on a blue-patterned plate as a spoon lifts a bite; a pressure cooker is in the background.

More Instant Pot Comfort Food

If you loved this recipe, you will love these other pressure cooker / Instant Pot Recipes:

Check out this recipe round up if you are looking specifically for more Southern and Tex-Mex Instant Pot Recipes.

More Beefy Recipes

  • Crockpot Chuck Roast – with roasted potatoes, carrots, and onions, that is juicy, tender and flavorful.

Be sure to check out the rest of our delicious Instant Pot Soups.

Did You Make This Recipe?

I'd love to hear from you! Please leave a comment and a 5-star rating below. It helps other readers find the recipe and helps me create more content for you!

Recipe

Instant Pot Beef Stew (With A Secret Ingredient)

By Michele @ Flavor Mosaic
4.53 from 107 votes
A warm, hearty Instant Pot beef stew with thick gravy that tastes slow-simmered, ready in about an hour, and perfect for cold nights or easy weeknight dinners.
Overhead shot of a big white bowl with beef stew with potatoes, carrots, celery, and parsley. A green napkin is next to the bowl.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 661

Equipment

Ingredients

  • 2 pounds stew meat or chuck roast , cut into 1-inch pieces
  • 1 Tablespoon oil
  • 2 medium russet potatoes , cut into 1-inch pieces
  • 1/2 large onion , chopped
  • 2 teaspoons minced garlic
  • 2 stalks celery , chopped
  • 2 cups carrots , chopped
  • 1 cups red wine
  • 2 Tablespoons Worcestershire
  • 1/4 cup Chili Sauce (A Tomato-Based Chili Sauce like Heinz)
  • 2-1/2 cups beef broth (Recommend using low-sodium version)
  • salt and pepper to taste
  • 2 teaspoons Italian Seasoning
  • 2 Tablespoons cornstarch
  • 1/4 cup water
  • 2 Tablespoons fresh parsley or cilantro , chopped

Instructions 

  • Cut the beef into about 1-inch bite-size pieces or use pre-cut stew meat.
  • Chop the potatoes, onion, carrots, and celery. This can be done the day before if desired.
  • Press the Sauté button. Wait until "Hot" appears on the front of the Instant Pot. Then add oil to the inner liner pot within the Instant Pot.
  • When the oil starts to sizzle, add the stew meat. Let it brown for a couple of minutes. Then turn the meat so it browns on all sides. Don’t cook it all the way through. The goal is to just brown the outside of the meat.
  • Add the chopped onion and garlic to cook. Add additional oil, if needed. Cook until the onions are translucent.
  • Deglaze the pan by pouring in the wine. Scrape all the brown bits from the bottom of the pan. That adds flavor to the sauce and helps to prevent getting the "Burn" warning on the Instant Pot.
  • Add the potatoes, carrots, and celery.
  • Add the beef broth, Worcestershire, and chili sauce, followed by salt and pepper as well as Italian Seasoning.
  • Pressure cook the beef stew with high pressure for about 35 minutes.
  • Release the steam naturally for about 15 – 20 minutes. This time can vary.
  • If the gravy is too thin, mix 2 tablespoons of cornstarch with 1/4 cup of water and stir into the beef stew while it is hot.
  • Garnish with chopped parsley or cilantro.

Video

Tried this recipe?Please Rate this Recipe!

Notes

How To Thicken Beef Stew Gravy

  1. If the gravy is too thin, mix 2 tablespoons of cornstarch with 1/4 cup of water and stir into the beef stew while it is hot.

Tips For Perfect Instant Pot Beef Stew

  1. Use Chuck Roast or Stew Meat. This cut has more fat and adds more flavor.
  2. Cut the meat and vegetables to be approximately the same size. This will allow everything to cook more evenly.
  3. Sauté the beef to brown it before starting to cook. This sears the beef and gives it so much more complex flavor. The Instant Pot makes this easy because it has a sauté setting so that you can brown the meat in the Instant Pot before you start pressuring cooking the beef stew.
  4. Chop vegetables ahead of time. Save time and stress by chopping your vegetables ahead of time, such as the night before. Store in air-tight containers and refrigerate until ready to use.
  5. Deglaze the pot with red wine to ensure that get all the brown bits off the bottom from the beef because those add flavor, as does the red wine.
  6. Use Cornstarch mixed in cold water to add to the beef stew to thicken the beef gravy, if necessary.

Nutrition

Calories: 661kcal | Carbohydrates: 39g | Protein: 48g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 790mg | Potassium: 1745mg | Fiber: 5g | Sugar: 8g | Vitamin A: 11113IU | Vitamin C: 19mg | Calcium: 128mg | Iron: 7mg

Pin To Save 

Instant Pot Beef Stew Pin

Originally published on January 1, 2019 and updated March 5, 2020, to add a photo of ingredients, and step by step photos, a tutorial video, a variation of beef stew, and links to other Instant Pot recipes.

More Instant Pot Soups Recipes

Comments

  1. Sherry says

    Loved this recipe, but 1 tablespoon of Italian Seasoning was so overwhelming I made another batch and mixed them together. Was that a mis print? Or maybe my Italian seasoning is just too strong.

    Reply

    • Michele says

      Hi Sherry, I’m sorry that the Italian seasoning was too strong for you. I’m sure different brands and/or batches do probably vary in strength. That amount worked well for us when I made it. However, at least now you know to reduce the Italian Seasoning in half when you make it in the future. I will add a note to the recipe to start with less Italian seasoning the first time you make the recipe. Thank you for taking the time to comment and let me know.

      Reply

  2. Gabrielle says

    Hi,
    Could this recipe work with a crock pot?

    Reply

    • Michele says

      Hi Gabrielle, Yes, you could just throw all the ingredients in the crockpot and cook on low for 8 hours or on high for 4 hours. I would recommend browning the stew meat in a skillet before adding to the crockpot.

      Michele

      Reply

  3. Marilyn says

    We loved this and want to serve our group of 7 .can we double. I have a 8 at instant pot

    Reply

    • Michele says

      5 stars
      Hi Marlyn, yes, you can double the recipe. Where it says servings, change the 4 to 8 and it will automatically update the amount of the ingredients.

      Michele

      Reply

  4. Sherry says

    This was very good but I found the taste of wine overpowered the dish. Next time I will make with less wine and more broth.

    Reply

  5. Jessica says

    Hey! My instant pot has a Sauté button but it doesn’t not have a pressure cook button and it doesn’t like me have the opinion of high or low pressure. What should I do? My instant pot has a sear/sauté, stew, slow cook, rice, bake, steam, roast and yogurt. Plus you don’t give any temperatures. This instant pot requires temperatures. Hope you can help. Thank you!!

    Reply

    • Michele says

      My Instant Pot does not require you to put in temperatures. First, I would recommend reading the instructions specific to your Instant Pot because I don’t know the specifics of your pressure cooker. However, if it has a stew setting that would probably be the best bet. Does that still require you to enter a specific temperature or is it already preset for the stew setting?

      Reply

  6. Kirk says

    5 stars
    Hey Michele,
    Great recipe! I have made this multiple times now and it’s always amazing.

    Reply

    • Michele says

      I’m so glad you liked it.

      Reply

  7. Mike says

    5 stars
    Making this now, looks to be good. I am new to the instant pot cooking scene so this recipe was a little complicated for me but that just using the pot. Looking forward to eating this.

    Reply

    • Michele says

      Hi Mike, I hope you like it. Come back and let me know how it turned out.

      Reply

  8. Kim says

    Trying this recipe for the first time, I am confused with instruction #9. After all the ingredients are added do I need to use the sauté setting for another 5 minutes? Thank you for your assistance!

    Reply

    • Michele says

      Hi Kim, thank you for reaching out. I can see why that was confusing. It was a redundant step that was already mentioned in step 4 above. Therefore, you can ignore that step. I deleted it to avoid any confusion for other readers. Thank you for the question. I hope you enjoy the Beef Stew!

      Reply

  9. Shirley Langston says

    Love this recipe! My family and friends truly love it. I have made this several times but I do not use one cup of wine… I use 1/2 cup instead.
    DELICIOUS

    Reply

  10. Tracy says

    Can you tell me what chili sauce you use? My firewall is blocking the link. Thanks!

    Reply

    • Michele says

      Hi Tracy, Thanks for visiting and checking out the recipe. I used Heinz chili sauce when I made the beef stew. Be sure to check out the printable recipe card at the bottom of the blog post for the detailed ingredient list.

      Please let me know how you like the stew.

      Reply

  11. Mary says

    5 stars
    I made this recipe. Turned out quite lovely. I don’t have the chili stuff so I used about 2 tbsp tomato paste and added organic chili powder. I also didn’t thicken sauce as that’s no big deal to us. We like to drink the broth after. Yummy. Wine was awesome in it. Used a Cabernet and then we drank rest. My husband loved the taste of stew. He mentioned a few times. Also I didn’t cut potatoes. I just used the really small baby potatoes and put them in whole. They were perfection. My husband said that’s how he loved them. Will make this again. We are having a much colder and snowier winter than normal and it hit the spot. Thanks.

    Reply

    • Michele says

      Hi Mary, I’m so happy that you and your husband liked the recipe. That’s a great substitution idea for the chili sauce. Thanks for sharing that. Also, a great idea to use baby potatoes and save yourself some time. This stew is so good on a cold evening. Thanks for making the recipe and letting me know how it turned out. Be sure to check out our other recipes as well. I have a popular Beef Tips and Rice recipe that you might like as well.

      Reply

  12. Nancy says

    If I triple the recipe, will it fit in my 8 Qt Instapot?

    Reply

    • Michele says

      Hi Nancy, Thank you so much for visiting my site. I only have a 6-quart Instant Pot and have only made it in a 6-quart and not an 8-quart. So I can’t really speak knowledgeably to that. There is a line on the Instant Pot that is about 2/3rd or 3/4th full that you are not supposed to go over. So long as you don’t go over that, you are ok. My guess is you would probably be pretty safe doubling the recipe, but I don’t know about tripling it.

      Reply

      • Nancy says

        I’m going to make it a day ahead (always tastes better), so I could always make a batches.
        Love the secret ingredient! I’ve been making Chili Sauce for 50 years – old family recipe.

        Reply

        • Michele says

          Hi Nancy, I agree it always tastes better the next day. That is awesome that you make chili sauce. It sounds like you have the secret recipe for the secret ingredient! 🙂

          Reply

  13. Stephanie says

    5 stars
    My boyfriend usually is not one for stew/soups but he loved this one!

    Thanks for sharing ~

    Reply

    • Michele says

      Hi Stephanie, I’m so happy you and your boyfriend loved the stew. Thank you for coming back to the blog to let me know. Be sure to check out more of our nearly 600 recipes on the site.

      Reply

  14. Bill K. says

    5 stars
    My first attempt tonight. Now that’s what I call beef stew!! The chili sauce gave it a nice little zing. Definitely not overpowering. Great flavor!! Looking forward to the leftovers. Next time will add more potatoes and make the chunks a bit larger. Otherwise really, really good. Love my instant pot!

    Reply

    • Michele says

      Hi Bill,

      I’m so glad you liked it. That’s great. Yes, Instant Pots are wonderful. Thanks for the nice comment.

      Michele

      Reply

  15. Susan Z. says

    5 stars
    This was so amazing! I didn’t have chili sauce so I used tomato sauce instead. I used almost no salt and it was the best beef stew we have ever had!

    Reply

    • Michele says

      Hi Susan,

      I’m so glad you liked it. That’s awesome. Be sure to check out our other great recipes!

      Thanks,

      Michele

      Reply
4.53 from 107 votes (75 ratings without comment)

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