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Instant Pot Beef Stew (With A Secret Ingredient)

By on | Updated on
4.54 from 109 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
4.54 from 109 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. Bud says

    Very easy to make, great ingredients wonderful flavor, that wine is a wonderful flavor, (and I got to drink the leftovers) as well as the chili sauce. Will be making this again, thanks.

    Reply

  2. Brenda says

    5 stars
    I am surprised and overjoyed to say that this stew was out-of-this-world delicious and thank goodness there’s enough left over for tomorrow! I didn’t plan ahead enough to have all my veggies prepared ahead so all I had to do was just add them, but truthfully, it did come together easily enough. So while the InstaPot was doing it’s thing, I was able to proceed with my afternoon sleep (MS fatigue) so that everything was almost ready for dinner … just the broth needed to be thickened. So thank you for sharing this recipe! It will be put in action many more times!
    * I also added some steamed broccoli and yellow beans after the stew was made. Still perfect!

    Reply

    • Michele says

      Hi Brenda,

      I’m so glad you enjoyed the beef stew and have leftovers for tomorrow. Be sure to check out our other Instant Pot recipes as well as hundreds of other recipes that we have on the site.

      Thanks,

      Michele

      Reply

    • Susan says

      Has anyone doubled or tripled this recipe in the Instant Pot for many more servings? I made it per the recipe and it is delicious!

      Reply

      • Michele says

        Hi Susan, I’m glad you liked the recipe. I have not tried doubling or tripling it. You might be able to double it in the 6-quart, the main thing is for the stew to not go over the fill line that the inner liner pot has. I would imagine to triple the recipe that you would probably need an 8-quart Instant Pot. Maybe someone who has tried doubling or tripling the recipe will comment.
        Thanks,
        Michele

        Reply

  3. Amanda says

    What chili sauce do you use? I got mine in the ethnic section I saw later you mentioned Heinz. Is it by the ketchup? It tasted a little on the acidic side. Wondering if it was a mix of the red wine and the type of chili sauce. Otherwise really good!

    Reply

    • Michele says

      Hi Amanda, that’s a good question. I see what you mean. Yes, I used Heinz Chili Sauce, not chili garlic sauce. In my grocery store, I think it was either by the ketchup or bbq sauce.

      Reply

  4. Amanda says

    I doubled it in my 8 Ct and it came right to the fill line. Turned out perfect though!

    Reply

  5. Marilu says

    If I use baby golden potatoes, should I not cut them in half? I just didn’t want them to get mushy.

    Reply

    • Michele says

      If the potatoes are small, you don’t need to cut them in half.

      Reply

  6. Virginia Bontz says

    5 stars
    The stew was delicious! I will definitely use this recipe again.I was amazed at how tender the meat was. The meat I purchased was from Costco.

    Virginia

    Reply

  7. Gabby says

    All the Intant pot stew recipes say to put vegetables in at the beginning, butI know the veggies will be over cooked. I split the process and add veggies after meat is ready and pressure another 10 minutes.

    Reply

    • Nancy says

      That’s what i get nervous about. So pressure cook meat 20 min, and then add veggies for 10 min pressure ?

      Reply

  8. Karla says

    Have made this recipe many times, always with wonderful results. I do tweak a few things but the flavor profile stays the same. Thank you for sharing this great flavorful recipe. The best beef stew comes from IP’s magic

    Reply

  9. Rebekah says

    5 stars
    Made this for my husband and he was thrilled. Turned out great. Easy to put together and cooked so fast. This is definitely a keeper.

    Reply

    • Michele says

      Hi Rebekah,

      I’m glad you and your husband loved the recipe. Thanks for the nice reply.

      Michele

      Reply

  10. Ali Rosengrant says

    5 stars
    Really great Flavor. I will be making this again! Thank you!!

    Reply

  11. Liz says

    I found this recipe today, only because I didn’t start on time to use my crockpot This was very easy and it came out perfect. The meat was so tender and delicious! The flavor was awesome. This is definitely a keeper! it was the best I have ever made!. Thanks so much.

    Reply

  12. Debbie Swiniarski says

    Can a person do dumplings on the sauté mode after the stew is done?

    Reply

    • Michele says

      Yes, you could use the sauce mode to cook the dumplings.

      Reply

  13. Hannah Bustamante says

    5 stars
    I’m not sure if it’s something with my instapot, but at 35 minutes on high all my veggies are still raw. Usually I end up cooking for an hour and a half and then it comes out perfect!

    Reply

    • Michele says

      Hi Hannah,
      I’m sorry your vegetables were not ready. I understand how frustrating that can be. Add the additional pressure time based on your experience since you know your Instant Pot model. Did you do a natural release or a quick release? I used a natural release. I ask because during a natural release all the ingredients continue cooking for another 20 minutes or so, after the 35 minute pressure cook time. For me, with that time the vegetables were cooked. However, there are other factors that can affect it, such as the type of vegetables used, the size of the vegetables, differences in models of pressure cookers, etc. Let me know how it turns out after the additional time.

      Thanks,
      Michele

      Reply

  14. Holly says

    5 stars
    Have made this 3 x and about to make the fourth time. The picky teenager gobbles it up. The husband requested a double batch so he could feast again the next day! Dad requested a container to take home. . Made home baked bread and batch of rice to go with it. This is hands down best recipe for stew and using instant pot! The chile sauce and wine really give this dish the pizazz.

    Reply

    • Michele says

      Hi Holly,

      I’m so happy that you and your family love this recipe. Have a happy holiday season!

      Michele

      Reply

  15. Lisa says

    Wow, was this stew delicious!
    Great flavor- I followed the recipe just as written. The stew beef was so tender it melted in your mouth!

    Reply

    • Michele says

      Hi Lisa,

      I’m so glad you liked it. My family and I love it too!

      Thanks,

      Michele

      Reply
4.54 from 109 votes (77 ratings without comment)

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