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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 Recipe

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 with red wine, homemade beef stew, instant pot beef stew
Servings: 6
Calories: 543kcal


  • 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


  • 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.
  • 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 them in.
    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


  • 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.


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