Instant Pot Beef Stew

Instant Pot Beef Stew

Deeply flavorful, thick and cozy, our Instant Pot Beef Stew is everything you could ask for and more!


– 2 tbsp. vegetable oil - 3 lbs. chuck roast - 1 tsp. sea salt - 1/2 cup red wine - 1 cup beef broth - 1 lb. carrots - 2 cloves garlic - 1 large onion - 15 oz. canned tomato sauce - 1/2 tsp. black pepper - 1 tsp. dried thyme - 1/4 cup water - 1 tbsp. cornstarch

Prepare ingredients.


Slice your beef chuck roast into cubes, chop 1 large onion, peel and cut carrots, and mince garlic.

Season beef.


Set Instant Pot to sauté. Heat vegetable oil, while the pot heats, season cubed chuck roast with sea salt.

Sauté beef.


Add cubed beef to the pot and sear until browned on one side, about 3 minutes. Then flip and brown.

Add veggies.


Remove beef from pot and set aside. Add onion and garlic to the pot and sprinkle with dried thyme and sea salt.

Add tomato sauce.


Stir in canned tomato sauce. Sauté until the onion softens. Scrape the bottom to loosen up any browned bits.



Pour in red wine and bring to a simmer. Then, add the beef back and stir well.

Pressure cook.


Add in beef broth and carrots. Stir well, and pressure cook on high for 15 minutes.

Natural release.


Once 15 minutes is up, allow Instant Pot to naturally release pressure for 20 minutes.

Thicken stew.


Whisk in water and cornstarch to thicken up the stew.

Serve and enjoy!


Finally, add in black pepper and salt to taste. Serve and enjoy!

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