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Instant pot Beef stew in a white bowl with a piece of bread and tomatoes

Easy Beef Stew in Instant Pot

Complete with beef chuck roast, onion, carrots, and a deliciously thick stew using beef broth and red wine, this easy beef stew in Instant Pot recipe is a must-try delight!
Course Main Dish
Cuisine American
Keyword beef stew in instant pot, best beef stew ever, best beef stew recipe, easy beef stew, instant pot beef stew
Prep Time 5 minutes
Cook Time 35 minutes
Pressure Release Time 20 minutes
Total Time 1 hour
Servings 6 servings
Calories 543kcal


  • 2-3 Tbsp. vegetable oil see note 1
  • 3 lbs. chuck roast or bottom round roast cut into 1" cubes
  • 1 tsp. fine sea salt plus ½ tsp. more while cooking
  • ½ cup red wine
  • 1 cup beef broth or water
  • 1 lb. carrots peeled and cut into 1 ½" lengths
  • 2 cloves garlic finely minced
  • 15 oz. canned tomato sauce
  • ½ tsp. fresh ground black pepper
  • 1 large onion chopped
  • 1 tsp. dried thyme

For cornstarch slurry

  • ¼ cup water
  • 1 Tbsp. cornstarch


  • Heat 2 Tbsp. vegetable oil in the Instant Pot over medium heat/saute mode set to medium until the oil is hot and “jumps” when sprinkled with water. (see note 1)
  • While the pot heats, season 3 lbs. chuck roast or bottom round roast cut into 1″ cubes with 1 tsp. fine sea salt.
  • Add ⅓ of the beef cubes in a single layer and sear until well-browned on one side, about 3 minutes. (see note 2)
  • Flip the beef and repeat on the other side. Remove browned beef to a bowl, and continue cooking until all beef is browned.
  • Add 1 finely chopped large onion and 2 cloves finely minced garlic to the Instant Pot. Sprinkle with 1 tsp. dried thyme and ½ tsp. sea salt.
  • Stir in one 15 oz. can of tomato sauce. Saute until the onion mixture softens, about 5 minutes. Scrape the bottom of the pot occasionally to loosen up any browned bits and stir them in – that’s flavor!
  • Pour in ½ cup red wine and bring to a simmer. Simmer for 1 minute.
  • Add the beef back to the mixture with any juices in the bowl. Stir well.
  • Pour in 1 cup beef broth and 1 lb. peeled 1 ½″ length carrots, and stir.
  • Lock the lid on the pressure cooker. Cook on high pressure for 15 minutes (“Manual” or “Pressure Cook” mode on the Instant Pot).
  • Once the fifteen minutes is up, let the pressure come down naturally for about 20 more minutes. (see note 3)
  • Carefully remove the lid, tilting it away from you to avoid the hot steam.
  • Whisk ¼ cup water and 1 Tbsp. cornstarch to make a cornstarch slurry, then stir the slurry into the stew.
  • Stir in ½ tsp. fresh ground black pepper and more salt to taste. Serve, and enjoy!


  1. You may need to add 1 more Tbsp. of oil if the meat absorbs it too quickly.
  2. Be careful not to overcrowd the pot or the beef will steam instead of browning.
  3. After 20 minutes, you need to check if all the pressure has released. If it hasn’t, you can let it release naturally for a little more time, if you aren’t in a hurry. If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.


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