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. fine sea salt  – ½ cup red wine  – 1 cup beef broth  – 1 lb. carrots  – 2 cloves garlic  – 1 large onion  – 15 oz. canned tomato sauce – ½ tsp. black pepper – 1 tsp. dried thyme Cornstarch slurry – ¼ cup water – 1 Tbsp. cornstarch



Set Instant Pot to saute mode. Heat vegetable oil. While the pot heats, season cubed chuck roast beef with 1 tsp. sea salt.

Cook beef.


Add beef to the Instant Pot and sear until browned on one side,. Then flip to the opposite side. Repeat in batches until browned.

Remove beef.


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

Add sauce.


Stir in tomato sauce. Saute until the onion softens. Scrape the bottom of the pot.

Add wine.


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



Add beef broth and carrots. Stir, then add the lid back to the pressure cooker and cook on high pressure.

Release pressure.


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

Add slurry.


Remove the lid. Whisk water and cornstarch together to create a slurry, then stir the slurry into the stew to thicken it.



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

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