Rich Instant Pot Beef Stew with Red Wine and Gravy
Make an ultra-savory instant pot beef stew with tender chuck roast and a rich red wine gravy. This pressure cooker beef stew recipe delivers deep flavor in 35 minutes.
Most versions of instant pot beef stew suffer from gray, boiled meat and a thin, watery broth that lacks soul. To get a high-quality result from your pressure cooker, you have to treat the beef like you’re cooking in a French kitchen: deep browning, a concentrated tomato-paste fond, and a splash of dry red wine to deglaze the pot.
This easy instant pot beef stew is designed to be a weeknight powerhouse. By using a pressure cooker beef stew method, we compress hours of braising into just 35 minutes under high pressure. The result is a fork-tender chuck roast and vegetables that hold their shape, all swimming in a glossy gravy thickened with a simple cornstarch slurry.
The secret is the 'Sauté' function. Don't rush the browning of the beef; that caramelized crust is where all the deep, umami-rich flavor lives. Once you lock that lid, the machine does the heavy lifting, giving you a comfort food classic that tastes like it spent all Sunday on the stove.
Ingredients
The Beef and Aromatics
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch chunks
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup (120ml) dry red wine (Cabernet or Merlot)
- 2 cups (480ml) low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
The Vegetables
- 1 lb (450g) baby Yukon Gold potatoes, halved
- 3 large carrots, peeled and cut into 1-inch coins
- 2 celery stalks, sliced into 1/2-inch half-moons
The Finish
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup frozen peas (optional)
- Fresh parsley for garnish
Instructions
- 1
Pat the beef chunks dry with paper towels and season generously with salt and pepper.
- 2
Set the Instant Pot to Sauté (High) and add the oil; once shimmering, sear the beef in batches until deeply browned on at least two sides. Remove meat and set aside.
- 3
Add the onion and celery to the pot, sautéing for 3 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute until the paste turns a dark brick red.
- 4
Pour in the red wine and scrape the bottom of the pot vigorously with a wooden spoon to release all the browned bits (the fond).
- 5
Return the beef and any accumulated juices to the pot, then add the beef broth, Worcestershire sauce, thyme, and bay leaf.
- 6
Layer the potatoes and carrots on top of the meat (do not stir them in to ensure even cooking).
- 7
Lock the lid, set to High Pressure for 35 minutes, and ensure the valve is set to Sealing.
- 8
When the timer ends, allow a natural pressure release for 10 minutes, then manually release the remaining steam.
- 9
In a small bowl, whisk the cornstarch and water to create a slurry. Set the Instant Pot back to Sauté.
- 10
Stir in the slurry and the frozen peas, simmering for 2-3 minutes until the liquid thickens into a glossy gravy.
- 11
Discard the bay leaf and serve hot, garnished with fresh parsley.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 34 g
- Carbs
- 24 g
- Fat
- 27 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 810 mg
Tips
- → Always pat the meat dry before searing; moisture is the enemy of a good crust and will cause the beef to steam rather than brown.
- → Don't skip the deglazing step. If you leave browned bits stuck to the bottom, you may trigger the 'Burn' notice during the pressure cycle.
- → Cut your vegetables into large, uniform chunks. If carrots or potatoes are too small, they will turn to mush during the 35-minute cook time.
FAQ
Can I use stew meat instead of chuck roast?
You can, but pre-cut 'stew meat' is often a mix of various lean scraps that can turn out tough. Buying a whole chuck roast and cubing it yourself ensures better fat marbling and a more tender result.
Why is my instant pot beef stew watery?
The Instant Pot is a sealed environment, so no liquid evaporates during cooking. To fix a watery stew, always use a cornstarch slurry at the very end on the Sauté setting to thicken the broth into a rich gravy.
How do I prevent the 'Burn' warning?
The most common cause is not deglazing properly. After sautéing the meat and aromatics, ensure you scrape every bit of caramelized bits off the bottom of the pot with your liquid (wine or broth) before starting the pressure cycle.
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