Hearty Instant Pot Beef Stew in Under 1 Hour

For nights when you crave the comforting warmth of beef stew but don’t have all day, this hearty Instant Pot beef stew in under 1 hour delivers. With pressure cooking, you get tender beef, flavorful broth, and perfectly cooked vegetables in far less time. In this article, I’ll share what makes this recipe a lifesaver, walk you through each step, suggest variations and serving ideas, and answer common questions so you can cook with confidence.

Why Instant Pot Is a Game Changer for Stew

Speed Without Sacrificing Taste

When I first tried making beef stew in my Instant Pot, I was skeptical. Could pressure cooking match the depth of slow cooking? The answer was a resounding yes. In under 60 minutes, the beef broke down beautifully, the broth deepened, and the vegetables held texture. It’s a shortcut that still gives soul food vibes.

One Pot, Less Mess

I value efficiency in the kitchen, and the Instant Pot delivers. You sauté and pressure cook all in the same pot—no multiple pans to wash. It’s a technique that reminds me of my slow cooker favorites (like Crockpot Apple Cider Pot Roast) but with speed that fits a busy weeknight. You get comfort in a hurry.

Ingredients & Prep Tips

Selecting Your Ingredients

• Beef chuck or stew meat: Cut into uniform cubes so they cook evenly.
• Onion, garlic, celery: Aroma base for flavor depth.
• Carrots & potatoes: Root vegetables that hold up under pressure.
• Tomato paste & Worcestershire sauce: Adds savory richness.
• Beef broth or stock: Rich, low sodium preferred.
• Herbs: Thyme, bay leaf, optional rosemary.
• Thickening agent: Cornstarch slurry or flour coating.

Before you begin: pat beef dry (it browns better), cut veggies uniformly (about 1 to 1.5 inch pieces), and have all ingredients measured and ready. This “mise en place” makes Instant Pot cooking smoother.

Suggested Ingredient Quantities (for 6 servings)

• 2 lbs beef chuck, cubed
• Salt & pepper, to taste
• 2 tbsp all‑purpose flour
• 1 tbsp cooking oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 ribs celery, chopped
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 medium carrots, cut
• 3 medium potatoes, diced
• 3 cups beef broth
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp cornstarch + cold water for slurry
• Fresh parsley for garnish

Step‑by‑Step Instructions

Sauté & Deglaze

1. Set your Instant Pot to “Sauté” mode and heat a bit of oil.
2. Season beef cubes with salt and pepper, then toss in flour to coat lightly.
3. Work in batches: Brown beef until golden on all sides, then remove to a plate.
4. In the same pot, add onion, garlic, and celery. Sauté until softened, scraping up browned bits.
5. Stir in tomato paste and Worcestershire sauce and cook 1–2 minutes.

Pressure Cooking Stage

1. Return the browned beef to the pot.
2. Add carrots, potatoes, thyme, bay leaf.
3. Pour in the beef broth (or stock) up to the “max” line; stir gently.
4. Secure the lid and set to “Pressure Cook / Manual” high pressure for 35 minutes.
5. When the timer finishes, let the pressure release naturally for about 10 minutes, then quick release remaining pressure carefully.
6. Open the lid, remove the bay leaf.

Thicken & Finish

If the stew is thinner than you like, whisk together 2 tablespoons cornstarch with 2 tablespoons cold water (slurry), then switch Instant Pot to “Sauté” and stir slurry into the stew. Cook while stirring for 2–3 minutes until it thickens.

Taste and adjust salt or pepper. Garnish with chopped fresh parsley. Serve hot.

Tips, Variations & Serving Ideas

Tips for Success

• Don’t crowd the pot when browning — do it in batches for better sear.
• Let pressure release naturally first — it helps meat stay tender.
• Use broth that’s not too salty — you’ll adjust seasoning at the end.
• Don’t skip deglazing — those browned bits bring a lot of flavor.

Variations You’ll Love

• Add mushrooms or pearl onions near the end for extra texture.
• Stir in frozen peas or green beans after cooking, just warm through.
• Make it gluten-free: skip flour, use cornstarch slurry only.
• Boost flavor: a splash of balsamic vinegar or a sprinkle of smoked paprika.

I love serving this with a simple green salad, steamed greens, or a slice of crusty bread. It also complements other comforting recipes on the site, like our Pumpkin Lentil Soup to switch up your weeknight menu.

FAQ

Does pressure cooking really make the beef tender?

Yes — the high pressure forces liquid into the meat, breaking down connective tissues in significantly less time. The result is tender, melt‑in‑your‑mouth beef that usually takes hours in a slow cooker.

How do I avoid mushy vegetables?

Don’t overcut them. Use uniform 1 to 1.5 inch pieces and avoid long natural releases too long. Add delicate vegetables later if needed.

Is it essential to thicken the stew?

Not always. If the broth is rich, it may be sufficient. But if you want a thicker consistency, the cornstarch slurry trick works fast.

Can I double this recipe?

Yes, as long as your Instant Pot has enough capacity and you don’t exceed the max fill line. You might need to extend cook time by a few minutes.

Can I make this ahead and reheat?

Definitely. The flavors deepen overnight. Reheat gently on “Sauté” mode or on the stove, adding a splash of broth if it’s thickened too much.

Conclusion

This hearty Instant Pot beef stew in under 1 hour is perfect when you want rich, comforting food without all day cooking. It delivers on flavor, texture, and convenience. Whether it’s a chilly night or just a busy weekday, this recipe gives you the warmth you crave. Try it soon and let it become one of your go-to meals.

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