# Instant Pot Beef Stew — Tender Chuck in 45 Minutes > 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. Canonical URL: https://www.topshelf.recipes/recipes/instant-pot-beef-stew-tender-chuck-45-min ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 35 minutes - Total Time: 45 minutes - Servings: 10 - Difficulty: Easy - Category: Instant Pot ## Ingredients ### Prep and season the beef - 1 3/4 lb beef chuck, trimmed and cut into 1-inch cubes - 1 1/2 tsp kosher salt and black pepper ### Sear the beef in the Instant Pot - 1 tbsp vegetable oil (or canola) ### Cook aromatics and deglaze - 1 medium yellow onion, diced - 3 cloves garlic cloves, minced - 1 tbsp tomato paste - 2 cups low-sodium beef broth ### Return beef and add vegetables - 3 medium carrots, cut into 1-inch pieces - 12 oz baby potatoes (or small Yukon Gold), halved ### Thicken sauce and serve - 1 tbsp cornstarch (for slurry) ## Instructions ### 1. 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. ### 2. 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. ### 3. 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). ### 4. 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. ### 5. 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. ### 6. 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. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 386 kcal - Protein: 19 g - Carbohydrates: 34.6 g - Fat: 18.8 g - Saturated Fat: 8.1 g - Trans Fat: 0 g - Fiber: 1.2 g - Sugar: 6 g - Added Sugars: 0 g - Cholesterol: 58 mg - Sodium: 275 mg - Potassium: 535 mg - Calcium: 22 mg - Iron: 1.8 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Instant Pot Strawberry Jam](https://www.topshelf.recipes/recipes/instant-pot-strawberry-jam) - [Instant Pot Swedish Meatballs in Creamy Gravy](https://www.topshelf.recipes/recipes/instant-pot-swedish-meatballs-creamy-gravy) - [Snake River Farms Beef Tallow Instant Pot Braised Short Ribs](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-instant-pot-braised-short-ribs) - [Instant Pot Red Lentil Dal](https://www.topshelf.recipes/recipes/instant-pot-red-lentil-dal-coconut-turmeric) - [Instant Pot Top Round Roast for Tender Sliced Roast Beef](https://www.topshelf.recipes/recipes/instant-pot-top-round-roast-tender-sliced-roast-beef) - [Instant Pot Steel-Cut Oats with Apples and Cinnamon (Make-Ahead)](https://www.topshelf.recipes/recipes/instant-pot-steel-cut-oats-apples-cinnamon-make-ahead) - [The Ultimate Guide to Blanching](https://www.topshelf.recipes/articles/ultimate-guide-blanching) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)