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    Home » Recipes » Instant Pot Beef Recipes

    Instant Pot Beef Stew

    Published: Jan 25, 2023 Modified: Jan 30, 2023 by Isabel Laessig

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    Deeply flavorful, thick, and cozy, my Instant Pot Beef Stew with red wine gravy recipe in red wine gravy is so quick and easy! It's a hearty bowl of amazingly flavorful comfort food that uses simple ingredients and is ready to eat in 20 minutes.

    instant pot beef stew in a white bowl next to two tomatoes and a roll

    Jump to:
    • Instant Pot Beef Stew with Red Wine
    • Instant Pot Beef Stew with Red Wine Ingredients
    • How to Make Beef Stew in the Instant Pot
    • Beef Stew in the Instant Pot Tips
    • Instant Pot Beef Stew FAQs
    • Pressure Cooker Beef Stew Variations
    • Beef Stew with Red Wine Substitutions
    • Best Instant Pot Beef Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Instant Pot Beef Stew with Red Wine

    I love Instant Pot beef recipes, so I'm constantly looking for ways to make our favorite dishes using our pressure cooker. Tender beef stew is the sort of recipe that's perfect for cooking in the Instant Pot.

    The first time I tried making this recipe, faces lit up around the table and everyone's bowls were quickly emptied. It was certainly a keeper for a busy weeknight meal.

    What makes this dish such a great choice for dinner is that it's really so easy to make, on top of being irresistibly tasty. This is a tender beef stew, made with chuck roast, veggies, and a thick broth flavored with red wine.

    This is the easiest beef stew recipe I have ever tried. It was so tasty and my family loved it.

    Eva on Pinterest
    Close up on instant pot beef stew in the pressure cooker pot

    Instant Pot Beef Stew with Red Wine Ingredients

    • vegetable oil
    • chuck roast or bottom round roast
    • fine sea salt 
    • red wine 
    • beef broth 
    • carrots 
    • garlic finely minced
    • onion finely chopped
    • canned tomato sauce
    • ground black pepper
    • 1dried thyme

    How to Make Beef Stew in the Instant Pot

    1. Prepare your ingredients: cut chuck roast beef into cubes, chop  onion, peel and carrots, and mince garlic.Cutting chuck roast beef into cubes on a green cutting board
    2. Set Instant Pot to saute mode. Heat vegetable oil. While the pot heats, season cubed chuck roast beef with sea salt.heat oil in instant pot, and season roast beef with salt
    3. Add ⅓ of the beef to the Instant Pot in a single layer and sear until browned on one side, about 3 minutes. Then flip to the opposite side and brown. Repeat in batches until all beef is browned.
    4. Remove beef from the pot and set it aside. Add onion and garlic to the pot and sprinkle with thyme and sea salt.Onions and garlic cooking in instant pot
    5. Stir in tomato sauce. Saute until the onion softens, about 5 minutes. Scrape the bottom of the pot to loosen up any browned bits and stir them in.Stirring tomato sauce into instant pot with onions and garlic
    6. Pour in red wine and bring to a simmer. Simmer for 1 minute. Then, add the beef back to the mixture along with any juices in the bowl. Stir well.Adding beef back to tomato sauce in instant pot
    7. Add beef broth and your carrots. Stir, then add the lid back to the pressure cooker and cook on high pressure for 15 minutes.Adding carrots to instant pot and cooking on high pressure
    8. Once 15 minutes is up, allow the pressure to naturally release for 20 minutes.Releasing pressure for 20 minutes
    9. Carefully remove the lid. Tilt it away from you to avoid the hot steam. Whisk water and cornstarch together to create a slurry, then stir the slurry into the stew to thicken it.
    10. Finally, add black pepper and salt to taste. Serve, and enjoy!Cracking black pepper over instant pot beef stew

    Beef Stew in the Instant Pot Tips

    • When searing, if the meat soaks up the vegetable oil too quickly, you can add a little more. Start with about 2 tablespoons, adding more if necessary.
    • Don't skip searing - it makes a world of difference. It takes just about 3 minutes per side until the beef is browned on all sides.
    • Make sure not to overcrowd the pot when searing or your beef won't properly brown. Brown in batches if you need to.
    • Naturally, release the pressure - don't use a quick release. The natural release gives you the most tender beef.
    • If the pressure hasn't released after 20 minutes, let it continue to naturally release if you have the time. If you're in a hurry, quickly release any remaining pressure.
    Close up of a bowl of instant pot beef stew with a spoon next to two tomatoes

    Instant Pot Beef Stew FAQs

    Is chuck roast good for stew?

    My first choice for making beef stew in the Instant Pot is chuck roast beef. Chuck roast is our favorite pot roast beef, and it's also the perfect choice for stew. Cooking it in the pressure cooker makes it fall apart tender while soaking up all of the flavors from the broth.
    If you want to save time, simply use cubed beef stew meat. You don't even have to cut your beef, it is done for you!

    How long do I pressure cook beef stew?

    I cook the beef on high pressure for 15 minutes. This is after browning the beef on each side for about 3 minutes on each side to give it a sear for extra flavor.
    Pressure-cooking beef is a perfect choice for when you need a quick and easy meal that's still tender, juicy, and as deeply flavorful as if you slow-cooked it all day long. Dinner is on the table in no time at all!

    Can I overcook beef stew in the Instant Pot?

    It is easy to overcook beef in the instant pot, resulting in tough dry meat. It is extremely important to only cook your beef stew for 15 minutes after browning your meat.

    Pressure Cooker Beef Stew Variations

    • Spicy Tomato: Add a little kick by adding fire-roasted tomatoes. This is such a fun twist that adds great flavor.
    • Spices: You can experiment with the taste by adding different spices. Almost any combination of flavors that you love will work well in this stew. I like trying oregano, basil, rosemary, dried parsley, paprika, cayenne pepper, celery seed and onion powder to make a beef stew seasoning mix.
    • Vegetables: For some extra veggies, I like to add potatoes, stalks of celery, mushrooms, green beans, and frozen corn.
    • Try my favorite recipe for Vegetable Beef Stew in the Slow Cooker and Beef Bourguignon.

    Beef Stew with Red Wine Substitutions

    • You can use chuck roast, bottom round roast or stew meat already cut for you.
    • We prefer sea salt for seasoning beef for its coarser texture. If you don't have sea salt or would prefer, you can use regular salt.
    • Instead of red wine, you can use more beef broth or red wine vinegar.
    Ladling beef stew into a white bowl

    Best Instant Pot Beef Recipes

    • Italian Wedding Soup
    • Beef Stroganoff
    • Instant Pot Mississippi Pot Roast
    • Hamburger Soup
    • Beef Pho
    • The Juiciest Meatballs

    Try more of my best beef recipes!

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    📋 Recipe

    Beef stew in a white bowl with a spoon and two tomatoes to the side
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    4.82 from 22 votes

    Instant Pot Beef Stew

    Deeply flavorful, thick, and cozy, our Instant Pot Beef Stew is everything you could ask for and more! Comfort food in a pinch!
    Prep Time10 mins
    Cook Time26 mins
    Pressure Release20 mins
    Total Time56 mins
    Course: Main Course
    Cuisine: American
    Keyword: beef stew instant pot, beef stew pressure cooker, instant pot beef stew, instant pot beef stew red wine
    Servings: 6
    Calories: 543kcal
    Author: Isabel Laessig

    Equipment

    • Instant Pot pressure cooker

    Ingredients

    • 2 Tbsp. vegetable oil if beef absorbs oil too quickly, add 1 Tbsp. more
    • 3 lbs. chuck roast or bottom round roast, cut into 1-inch cubes
    • 1 tsp. fine sea salt plus ½ tsp. more for cooking with
    • ½ cup red wine or use equal amount more beef broth
    • 1 cup beef broth or water
    • 1 lb. carrots peeled and cut into 1½-inch lengths
    • 2 cloves garlic finely minced, or 2 tsp. garlic paste
    • 1 large onion finely chopped
    • 15 oz. canned tomato sauce
    • ½ tsp. freshly ground black pepper
    • 1 tsp. dried thyme

    Cornstarch slurry

    • ¼ cup water
    • 1 Tbsp. cornstarch

    See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

    Instructions

    • Prepare your ingredients: slice 3 lbs. chuck roast beef into cubes, chop 1 large onion, peel and cut 1 lb. carrots, and mince 2 cloves garlic.
      Cutting chuck roast beef into cubes on a green cutting board
    • Set Instant Pot to saute mode. Heat 2 Tbsp. vegetable oil. While the pot heats, season cubed chuck roast beef with 1 tsp. sea salt.
      heat oil in instant pot, and season roast beef with salt
    • Add ⅓ of the beef to the Instant Pot in a single layer and sear until browned on one side, about 3 minutes. Then flip to the opposite side and brown. Repeat in batches until all beef is browned.
      Browning chuck roast cubes in the instant pot
    • Remove beef from the pot and set aside. Add onion and garlic to the pot and sprinkle with 1 tsp. dried thyme and ½ tsp. sea salt.
      Onions and garlic cooking in instant pot
    • Stir in 15 oz. canned tomato sauce. Saute until the onion softens, about 5 minutes. Scrape the bottom of the pot to loosen up any browned bits and stir.
      Stirring tomato sauce into instant pot with onions and garlic
    • Pour in ½ cup red wine and bring to a simmer. Simmer for 1 minute. Then, add the beef back to the mixture along with any juices in the bowl. Stir well.
      Adding beef back to tomato sauce in instant pot
    • Add 1 cup beef broth and your carrots. Stir, then add the lid back to the pressure cooker and cook on high pressure for 15 minutes.
      Adding carrots to instant pot and cooking on high pressure
    • Once 15 minutes is up, allow the pressure to naturally release for 20 minutes.
      Releasing pressure for 20 minutes
    • Carefully remove the lid. Tilt it away from you to avoid hot steam. Whisk ¼ cup water and 1 Tbsp. cornstarch together to create a slurry, then stir the slurry into the stew to thicken it.
      Adding cornstarch slurry to instant pot beef stew
    • Finally, add ½ tsp. black pepper and salt to taste. Serve, and enjoy!
      Cracking black pepper over instant pot beef stew

    Notes

    • When searing, if the meat soaks up the vegetable oil too quickly, you can add a little more. Start with about 2 tablespoons, adding more if necessary.
    • Don't skip searing - it makes a world of difference. It takes just about 3 minutes per side until the beef is browned on all sides.
    • Make sure not to overcrowd the pot when searing or your beef won't properly brown. Brown in batches if you need to.
    • Naturally release the pressure - don't use quick release. Natural release gives you the most tender beef.
    • If the pressure hasn't released after 20 minutes, let it continue to naturally release if you have the time. If you're in a hurry, quick release any remaining pressure.
    • If you want to thicken your stew a bit more, use more cornstarch mixture. Make sure to mix it in while it's freshly hot in the Instant Pot.

    Nutrition

    Serving: 1bowl | Calories: 543kcal | Carbohydrates: 17g | Protein: 46g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 1078mg | Potassium: 1320mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12997IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 7mg

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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and makes regular television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

    Reader Interactions

    Comments

    1. Pauline says

      March 01, 2021 at 2:43 pm

      I have the mini Instant Pot. How do I modify the ingredient amounts for this recipe?

      Reply
      • Em Beitel says

        March 03, 2021 at 6:00 pm

        Hi Pauline! We use a 6qt Instant Pot in this recipe. If you're using a mini pot at 3qts, I would suggest cutting the ingredients by half or down to 2/3rds of the recipe size. If you click on the '6' serving size number in the recipe card, you can adjust it down to either '3' for half or 4 for about 2/3rds. Please let us know if you need any more help and if you do, feel free to contact us via email as well.

        Reply
    2. Angie says

      March 03, 2021 at 4:05 am

      I have the largest size insta pot. Can I use it to cook this recipe? The one in picture looks smaller.

      Reply
      • Em Beitel says

        March 03, 2021 at 5:57 pm

        Hi Angie! Absolutely, you can use a larger pot. We use a 6qt but using a large pot will be just fine. We hope you enjoy!

        Reply
    3. Michelle says

      April 27, 2021 at 6:03 am

      Can you include instructions to add potatoes?

      Reply
      • Em Beitel says

        May 04, 2021 at 3:50 pm

        Hi Michelle! You can add potatoes during the pressure cooking stage when you add the carrots. We like peeled, halved or quartered gold potatoes with this recipe. Thank you for your question!

        Reply
    4. Larry says

      May 01, 2021 at 3:10 am

      5 stars
      Are use the larger Insta pot and I cut my carrots and longer sticks and use three onions with the other can of diced tomatoes and tomato sauce and have really good luck with it like that

      Reply
      • Em Beitel says

        May 03, 2021 at 10:38 am

        That's awesome! Thank you so much for your comment!

        Reply
    5. Barbara says

      May 01, 2021 at 9:40 pm

      Question: This stew looks great, but I like potatoes in my stew. How would you include them in this recipe? Thanks a lot!

      Reply
      • Em Beitel says

        May 04, 2021 at 12:41 pm

        Hi Barbara! You can add potatoes during the pressure cooking stage when you add the carrots. We like peeled, halved or quartered gold potatoes with this recipe. Thank you for your question!

        Reply
    6. Bonnie Hurd says

      July 02, 2021 at 3:11 pm

      What a terrific recipe.
      First of all, I love my Instant Pot. Second, I added potatoes at the same time as the carrots and am grateful that the question was asked and answered. Third, I used London Broil cut up into very small pieces.
      The stew came out perfect. Thank you so much for posting it.

      Reply
      • Isabel Laessig says

        July 08, 2021 at 8:53 pm

        Bonnie, this makes me so happy! I am so glad you enjoyed this recipe. Cheers to you!

        Reply

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