Instapot Beef Stew Easy Comfort for Busy Weeknights Tonight

Tender beef, chunky veggies, and a rich gravy in under an hour using your pressure cooker—perfect for busy weeknights.

You want maximum comfort with minimum effort. I get it. This stew takes cheap beef, everyday veggies, and a countertop pressure cooker and turns them into something your future self will brag about. We’re talking spoon-tender meat, silky gravy, and a kitchen that smells like you cooked all day—without actually doing that.

The secret isn’t fancy. It’s smart sequencing: quick sear, fast deglaze, then let pressure do what it does best. If you can press a button and stir once or twice, you can nail this. TBH, the hardest part is waiting those last few minutes while it thickens and everyone starts hovering with bowls in hand.

What Makes This Recipe So Good

• Fast comfort food: You’ll get deep, slow-cooked flavor in about an hour start to finish.
• Budget-friendly cut, luxe results: Beef chuck transforms into fork-tender bites under pressure.
• Thick, glossy gravy: A brief sear + tomato paste + deglazing equals rich umami without tons of salt.
• Weeknight simple: One pot, minimal chopping tricks, and a set-it-and-forget-it pressure cook.
• Balanced and satisfying: Protein, veggies, and hearty carbs make a legit complete meal.
• Meal-prep gold: Tastes even better the next day; freezes well; easy to scale.
• Bulletproof method: Smart steps prevent the dreaded burn warning and mushy vegetables. FYI, that’s everything.

Shopping List – Ingredients

• Beef chuck roast – 2 pounds, cut into 1.5-inch cubes, well-trimmed
• Kosher salt and black pepper – to season generously
• Neutral oil (avocado, canola, or light olive) – 2 tablespoons
• Yellow onion – 1 large, chopped
• Carrots – 4 medium, peeled and cut into 1-inch chunks
• Celery – 2 ribs, sliced thick
• Gold or red potatoes – 1 pound, cut into 1.5-inch chunks (waxy holds shape best)
• Garlic – 4 cloves, minced
• Tomato paste – 2 tablespoons
• Worcestershire sauce – 1 tablespoon
• Beef broth – 3 cups, low sodium preferred
• Dry red wine (optional) – 1/2 cup, for deglazing and depth
• Dried thyme – 1 teaspoon
• Dried rosemary – 1 teaspoon, lightly crushed in your palm
• Paprika – 1 teaspoon (smoked or sweet)
• Bay leaf – 1
• Soy sauce or tamari (optional) – 1 tablespoon, for umami boost
• Frozen peas – 1 cup, added at the end for color and pop
• Cornstarch – 2 tablespoons, mixed with 2 tablespoons cold water to make a slurry
• Fresh parsley – a handful, chopped, for finishing

Cooking Instructions

1. Prep the beef: Pat the cubes very dry with paper towels, then season generously with salt and pepper. Dry beef browns better and faster.
2. Heat and sear: Select Sauté (High). Add the oil. Working in 2–3 batches, sear beef on two sides until deeply browned, about 2–3 minutes per side. Transfer browned beef to a bowl. Don’t crowd the pot.
3. Build flavor with aromatics: Add onion and celery to the pot with a pinch of salt. Sauté 3–4 minutes until softened, scraping brown bits. Stir in garlic and tomato paste; cook 60–90 seconds until the paste darkens slightly.
4. Deglaze: Pour in wine (or 1/2 cup broth if not using wine). Scrape up every browned bit with a wooden spoon—this prevents burn warnings and unlocks flavor.
5. Load the pot: Return beef and juices to the pot. Add carrots, potatoes, thyme, rosemary, paprika, bay leaf, Worcestershire, soy/tamari (if using), and the remaining beef broth. Stir well and make sure nothing is stuck on the bottom.
6. Pressure cook: Lock the lid and set to High Pressure for 35 minutes. Ensure the valve is sealing. The pot will take about 10 minutes to come to pressure.
7. Natural release: When the cook time ends, let pressure release naturally for 10 minutes, then quick-release the rest. This short rest keeps the beef tender.
8. Finish and thicken: Remove the bay leaf. Turn Sauté back on. Stir in peas. Drizzle in the cornstarch slurry while stirring; simmer 2–4 minutes until the stew is glossy and thick to your liking.
9. Taste and adjust: Add salt and pepper to taste. If you want more brightness, add a splash of Worcestershire or a squeeze of lemon.
10. Serve: Ladle into warm bowls, garnish with parsley, and serve with crusty bread or over buttered noodles, mashed potatoes, or rice. Expect requests for seconds.

Preservation Guide

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days. The flavor deepens by day two.
• Freeze: Portion into freezer-safe containers, leaving headspace. Freeze for up to 3 months. Use waxy potatoes (red/gold) to minimize mealy texture after thawing.
• Reheat: Thaw overnight in the fridge when possible. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. Microwave on medium power in short bursts, stirring between.
• Make-ahead tip: For pristine texture after freezing, cook the stew without potatoes, freeze, then add freshly simmered potatoes when reheating.

Why This is Good for You

• Protein + iron: Beef provides heme iron and complete protein for energy, recovery, and satiety.
• Vegetable variety: Carrots, celery, peas, and potatoes deliver fiber, potassium, vitamin A, and B vitamins.
• Smart fats: A small amount of oil supports vitamin absorption without turning the bowl into a grease trap.
• Tomato paste bonus: Concentrated lycopene and umami add depth without heavy cream or extra salt.
• Pressure-cooking perks: Shorter cook times help retain nutrients and collagen from connective tissue—great body for the stew, great texture for you.

What Not to Do

• Don’t skip the sear: Browning equals flavor. Pale meat equals bland stew. Two quick batches are worth it.
• Don’t ignore the fond: Deglaze thoroughly. Those browned bits are liquid gold and prevent burn errors.
• Don’t chop veggies too small: Tiny pieces go mushy under pressure. Keep everything around 1–1.5 inches.
• Don’t add thickeners before pressure: Thick liquids can trigger burn warnings. Thicken after cooking.
• Don’t overfill: Keep below the max fill line, especially with starchy potatoes and thick chunks.
• Don’t quick-release immediately: A short natural release helps fibers relax for tender beef. Impatience has a price.
• Don’t use lean steak cuts: Skip sirloin or round. Chuck has enough fat and connective tissue to stay juicy.

Recipe Variations

Guinness Pub Stew

Swap 1 cup of the broth for stout, add 1 tablespoon brown sugar, and use 1 tablespoon grainy mustard. Finish with a knob of butter for gloss. The malty depth tastes like a pub classic.

Low-Carb Root Swap

Replace potatoes with turnips or radishes. They hold up and bring fewer carbs while keeping that hearty vibe. Use xanthan gum (1/4 teaspoon) instead of cornstarch for thickening, if you like.

Smoky Southwest

Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 chipotle in adobo (minced). Use fire-roasted tomatoes (1 cup) in place of some broth. Garnish with cilantro and lime.

Mushroom Lover’s Stew

Sauté 8 ounces cremini or baby bella mushrooms after searing the beef. Add a splash of soy and a teaspoon of Dijon. The umami skyrockets without added heaviness.

Paleo/Whole30 Friendly

Skip the wine and Worcestershire; use coconut aminos. Thicken with arrowroot slurry instead of cornstarch. Serve over mashed cauliflower for a compliant, cozy bowl.

Gluten-Free Assurance

Use tamari or coconut aminos instead of regular soy sauce, and confirm your broth is certified gluten-free. Everything else here is naturally GF.

FAQ

How long does beef stew take in a pressure cooker?

Plan on about 60 minutes total: 10 minutes to sear and build flavor, 10 minutes to come to pressure, 35 minutes at high pressure, and a 10-minute natural release. The thickening step adds a couple of minutes.

Can I use frozen beef cubes?

You can, but you won’t get a sear. Sauté the aromatics and deglaze first, then add frozen beef and proceed. Increase pressure cook time to 40 minutes and expect a little extra liquid; thicken at the end as needed.

Why do I need to deglaze?

Deglazing dissolves the browned bits stuck to the bottom (fond), which adds huge flavor and helps the cooker register proper heat. Skipping this step risks a burn warning and a sad, shallow-tasting stew. IMO, it’s the make-or-break move.

How do I avoid mushy vegetables?

Cut potatoes and carrots into 1–1.5-inch chunks and pressure cook them with the beef as directed. If you like extra-firm veggies, you can pressure cook the beef and broth first, quick-release, then add veggies and cook on high pressure for 4 minutes more.

What if I get a burn message?

Cancel, vent, and open the pot. Scrape the bottom well, add 1/2 to 1 cup broth, and ensure nothing is stuck. Resume cooking. Burn usually means stuck fond or too little liquid. FYI, tomato-heavy mixtures need extra care—always deglaze well.

Can I double the recipe?

Yes, as long as you stay under the max fill line. Keep the same cook time; pressure cooking time doesn’t double with volume. It will take longer to come to pressure, so plan a few extra minutes.

What can I use instead of red wine?

Use more beef broth plus 1–2 teaspoons balsamic vinegar or a splash of apple cider vinegar. You’ll still get that bright, savory edge without alcohol.

How do I make it thicker without cornstarch?

Simmer on Sauté to reduce, mash a few potato pieces into the stew, or use a beurre manié (soft butter kneaded with flour) stirred in at the end. Arrowroot also works well and stays clear.

Wrapping Up

If you want a high-ROI dinner that tastes like a weekend project but fits a Tuesday, this stew is your move. Brown, pressurize, thicken, and boom—comfort in a bowl. Once you master this sequence, you can riff endlessly and still win dinner. Serve it proudly, stash the leftovers, and let tomorrow’s you enjoy the victory lap.