Instant Pot Pressure Cooker Beef Stew Weeknight

Instant Pot Beef Stew — Tender Chuck in 45 Minutes

Name: Instant Pot Beef Stew — Tender Chuck in 45 Minutes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.75 lb beef chuck, trimmed and cut into 1-inch cubes; 1.5 tsp kosher salt and black pepper; 1 tbsp vegetable oil (or canola); 1 medium yellow onion, diced; 3 cloves garlic cloves, minced; 1 tbsp tomato paste; 2 cups low-sodium beef broth; 3 medium carrots, cut into 1-inch pieces; 12 oz baby potatoes (or small Yukon Gold), halved; 1 tbsp cornstarch (for slurry)

A fast, no-fuss Instant Pot beef stew that turns affordable chuck into meltingly tender bites in about 45 minutes. Rich beefy broth, carrots and baby potatoes make this a comforting weeknight dinner that comes together with minimal hands-on time.

0.0(0 reviews)

Prep: 10m · Cook: 35m · Total45 mins

DifficultyEasy

Serves4

AuthorJake

Instant Pot Beef Stew — Tender Chuck in 45 Minutes

Jake's note

"This recipe features quick pressure-cooking to get true fork-tender chuck in under an hour — perfect for busy weeknights or a cozy weekend meal when you want great flavor without babysitting the pot."

Instant Pot Beef Stew — Tender Chuck in 45 Minutes

This Instant Pot beef stew shrinks the slow-cooked richness of a classic pot roast into about 45 minutes while keeping the textures and depth that make stew comforting. Using chuck—an inexpensive, collagen-rich cut—means you get meltingly tender beef once the pressure does its work; a quick sear and a hit of tomato paste build the savory backbone while the natural fond gives the broth a roast-like intensity. The carrots and baby potatoes roast through the pressure phase without falling apart, and a simple cornstarch slurry finishes the sauce to a glossy, spoon-coating finish.

The recipe is deliberately minimal: sear, sauté aromatics, deglaze well, return the meat, and pressure-cook for 20 minutes with a 10-minute natural release. Small technique choices — drying the beef before searing, scraping the pot bottom to prevent a burn alert, and keeping pieces uniform — are what make this fast method deliver the same layered flavor you’d expect from a long simmer. It’s ideal for busy weeknights, meal-prep batches, or anyone who wants classic stew flavor without babysitting a pot all evening.

Plan your timing

Enter your target meal time:

6:07 pm–6:15 pm→Prep and season the beef

6:15 pm–6:23 pm→Sear the beef in the Instant Pot

6:23 pm–6:31 pm→Cook aromatics and deglaze

6:31 pm–6:39 pm→Return beef and add vegetables

6:39 pm–6:47 pm→Pressure cook

6:47 pm–6:55 pm→Thicken sauce and serve

Ingredients

Yield

Instructions

Prep and season the beef

Pat the beef cubes dry with paper towels, then season evenly with the kosher salt and black pepper. Drying the beef helps get a good sear, which builds flavor quickly.

For this step

1.75 lbbeef chuck, trimmed and cut into 1-inch cubes
1.5 tspkosher salt and black pepper

Sear the beef in the Instant Pot

Set Instant Pot to Sauté (high) and add the vegetable oil. When the oil is shimmering, sear the beef in batches for 2–3 minutes per side until browned — don't overcrowd the pot. Transfer browned pieces to a plate and lightly wipe the bottom of the pot if there are large browned bits that could trigger the burn notice.

For this step

1 tbspvegetable oil (or canola)

Cook aromatics and deglaze

Add the diced onion to the pot and sauté 2–3 minutes until softened, then add the minced garlic and tomato paste and cook 30–45 seconds until fragrant. Pour in the beef broth, scraping the bottom with a wooden spoon to loosen any browned bits (this is important to prevent the burn error).

For this step

1 mediumyellow onion, diced
3 clovesgarlic cloves, minced
1 tbsptomato paste
2 cupslow-sodium beef broth

Return beef and add vegetables

Return the seared beef to the pot and add the carrots and halved baby potatoes, arranging in a single layer as much as possible. Give everything a gentle stir to combine.

For this step

3 mediumcarrots, cut into 1-inch pieces
12 ozbaby potatoes (or small Yukon Gold), halved

Pressure cook

Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook (High) for 20 minutes. Allow a 10-minute natural pressure release (NPR), then carefully quick-release any remaining pressure and open the lid.

Thicken sauce and serve

If you prefer a thicker gravy, whisk the cornstarch with 2 tablespoons cold water to make a slurry, then set the Instant Pot to Sauté and stir in the slurry; simmer 1–2 minutes until glossy and thickened. Taste and adjust seasoning, then ladle into bowls and serve hot.

For this step

1 tbspcornstarch (for slurry)

Tips from the kitchen

Dry the beef thoroughly

Patting the cubes dry with paper towels before seasoning ensures a better sear; moisture steams the meat and prevents proper browning.

Sear in small batches

Overcrowding drops the pan temperature and leads to steaming; brown the beef in two or three batches for an even crust.

Deglaze completely

After adding the broth, scrape the bottom of the pot until all browned bits are loose — any stuck fond can trigger the Instant Pot burn notice.

Cut for even cooking

Keep beef and vegetables roughly 1-inch in size so everything finishes at the same time and the potatoes don’t overcook.

Add slurry off-pressure

Whisk cornstarch with cold water first and stir it in while sautéing after pressure; heat for 1–2 minutes until glossy to avoid a pasty texture.

Variations & substitutions

Red wine enrichment

Replace 1/2 cup of the beef broth with a dry red wine when deglazing to add fruity depth; let it reduce slightly before sealing.

Gluten-free thickener

Use arrowroot in the same 1:1 ratio as cornstarch and add it off-pressure to preserve clarity and a silky finish for gluten-free diets.

Low-carb swap

Replace baby potatoes with halved turnips or rutabaga to lower carbs while keeping a firm vegetable that won’t disintegrate under pressure.

Mushroom & herb boost

Add 8 ounces sliced cremini mushrooms and two sprigs of fresh thyme with the vegetables for an earthy, aromatic variation.

Two-stage vegetable finish

If you prefer firmer vegetables, pressure-cook the beef alone for 20–25 minutes, quick-release, then add vegetables and simmer on Sauté or roast in the oven until tender.

Storage & make-ahead

Cool stew to room temperature within two hours and store in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low with a splash of broth to loosen the gravy, or microwave in intervals stirring between to prevent hot spots.

What to serve with it

Serve ladled over buttered egg noodles, creamy mashed potatoes, or a scoop of polenta to catch the glossy gravy; a slice of crusty bread is perfect for sopping. Offer a simple green salad dressed with lemon vinaigrette to cut the richness, and pair with a medium-bodied red wine like Malbec or a malty brown ale for evening meals.

Frequently asked questions

Can I use a different cut of beef?

Yes — chuck is ideal because of its collagen content, but short ribs, brisket, or labeled 'stewing beef' will also work. Lean cuts like sirloin can cook faster and may dry out, so reduce pressure time if using them.

What causes the Instant Pot burn notice and how do I avoid it?

A burn notice usually comes from stuck browned bits or too little liquid; always deglaze thoroughly after searing and use at least the recipe's liquid amount, scraping the bottom clean before sealing.

How can I thicken the gravy without cornstarch?

Simmer the sauce on Sauté until it reduces to your desired consistency or mash a few potato halves into the broth for natural thickening; for a roux-like finish, whisk in a beurre manié (softened butter mixed with flour) off-pressure if gluten is not a concern.

Can I double the recipe in my Instant Pot?

You can increase quantities but do not overfill the pot past the two-thirds mark (or half for foods that expand). Sear in batches and expect a longer time to come to pressure, but the actual pressure-cook time usually stays the same.

Can I prep this ahead of time?

Yes — you can brown the beef and assemble through the deglazing stage, then refrigerate for up to 24 hours before pressure cooking. Fully cooked stew also reheats well and often tastes better the next day as flavors meld.

Why were my vegetables mushy?

Vegetables become mushy if cut too small or left in the pressure cycle too long; stick to 1-inch pieces and consider adding delicate vegetables after a short natural release or finishing them on Sauté to preserve texture.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prep and season the beef

beef chuck, trimmed and cut into 1-inch cubes1.75 lb
kosher salt and black pepper1.5 tsp

Step 2: Sear the beef in the Instant Pot

vegetable oil (or canola)1 tbsp

Step 3: Cook aromatics and deglaze

yellow onion, diced1 medium
garlic cloves, minced3 cloves
tomato paste1 tbsp
low-sodium beef broth2 cups

Step 4: Return beef and add vegetables

carrots, cut into 1-inch pieces3 medium
baby potatoes (or small Yukon Gold), halved12 oz

Step 6: Thicken sauce and serve

cornstarch (for slurry)1 tbsp

Nutrition Facts

Per serving: about ½ cup

Calories883

Total Fat50.7g

Saturated Fat20.6g

Trans Fat0g

Polyunsaturated Fat4g

Monounsaturated Fat19.5g

Total Carbohydrates60.6g

Dietary Fiber2.4g

Total Sugars1.4g

Protein44.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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