Beef Recipe Instant Pot is my go-to for a hearty, satisfying dinner that tastes like it simmered all day but comes together in under an hour. The pressure cooker locks in all the savory flavors, turning tough chuck roast into melt-in-your-mouth perfection.
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Whether you're new to the Instant Pot or a seasoned pro, this recipe is foolproof. You'll love how the beef browns beautifully, then pressure-cooks with vegetables and herbs for a rich, comforting stew that the whole family will ask for again and again.
I've included plenty of tips and tricks to ensure success, from browning techniques to thickening the gravy just right. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
Chuck roast is ideal for pressure cooking; it turns tender. Substitute with round steak or brisket if needed.
1 tbsp (15ml) olive oil
Use a neutral oil like canola or avocado if you prefer.
1 large onion, diced
Yellow or sweet onion works best; red onion will be stronger in flavor.
3 cloves garlic, minced
Fresh garlic adds the most flavor; use 1/2 tsp garlic powder in a pinch.
4 cups (960ml) beef broth
Use low-sodium broth to control saltiness. Homemade or store-bought both work.
2 tbsp (30g) tomato paste
Adds depth and color. Substitute with 1 tbsp ketchup if needed.
2 tbsp (30ml) Worcestershire sauce
Gives umami. Soy sauce is a good substitute.
1 tsp dried thyme
Use 1 tbsp fresh thyme if you have it.
2 bay leaves
Remove before serving.
3 large carrots, peeled and cut into chunks
Baby carrots work too; just cut them in half.
3 celery stalks, sliced
Adds crunch and flavor.
4 Yukon Gold potatoes, quartered
Russets or red potatoes also work well.
2 tbsp (16g) cornstarch mixed with 2 tbsp (30ml) water (slurry)
For thickening the gravy at the end.
Salt and black pepper to taste
Season generously.
Tips & Tricks
Don't skip browning the beef
it builds a deep flavor base.
- Cut beef into uniform cubes for even cooking.
- If you're short on time, use pre-cut stew meat, but check for quality.
- Natural pressure release for 10 minutes helps keep the meat tender.
Pro Tips
Step-by-Step Instructions
1. Season and Brown Beef
Season the beef cubes generously with salt and pepper. Turn the Instant Pot to Sauté mode on High and heat the olive oil. Add the beef in a single layer (work in batches) and brown on all sides, about 2-3 minutes per side, until deep golden brown. Transfer to a plate and set aside.
2. Sauté Aromatics
Add the diced onion to the pot and sauté for 2-3 minutes until translucent, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant.
3. Add Liquids and Seasonings
Pour in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well, making sure to scrape the bottom to deglaze. Bring to a simmer.
4. Return Beef and Pressure Cook
Add the browned beef back to the pot. Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes.
5. Natural Pressure Release
When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
6. Add Vegetables and Cook
Open the lid and add the carrots, celery, and potatoes. Close the lid again, set to Sealing, and pressure cook on High for 5 minutes. Then do a quick release.
7. Thicken Gravy
Remove the bay leaves. Turn on Sauté mode. In a small bowl, whisk the cornstarch and water to make a slurry. Pour it into the stew while stirring. Let it simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
8. Serve and Enjoy
Ladle the stew into bowls and serve hot. Garnish with fresh parsley if desired.
Delicious Variations
- Add a cup of frozen peas during the last 5 minutes for extra color and sweetness.
- Swap potatoes for sweet potatoes or parsnips for a different flavor.
- For a richer gravy, stir in a splash of red wine with the broth.
How to Store Beef Recipe Instant Pot
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Frequently Asked Questions
Q: Can I use a different cut of beef?
Yes, you can use round steak or brisket, but chuck roast is best because it has enough fat and connective tissue to become tender under pressure.
Q: How do I avoid the 'burn' warning?
Make sure to deglaze the pot thoroughly after browning, scraping up all browned bits, and ensure there's enough liquid before pressure cooking.
Q: Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free as long as you use a dairy-free Worcestershire sauce (some brands contain anchovies, but that's not dairy). Check labels.
Q: How can I thicken the stew without cornstarch?
You can use a flour slurry (2 tbsp flour mixed with 2 tbsp water), or mash some of the potatoes in the stew to thicken it naturally.
Q: Can I cook the vegetables with the beef from the start?
You can, but they will become very soft. For better texture, add them later as the recipe suggests.
Try this Beef Recipe Instant Pot tonight and let me know how it turns out in the comments below! If you loved it, share this recipe with a friend who needs a quick dinner idea. Small steps, big impact.
Beef Recipe Instant Pot
Beef Recipe Instant Pot: Tender, juicy beef stew with rich gravy in under an hour. Perfect for busy weeknights and cozy dinners.
🧂 Ingredients
- 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
- 1 tbsp (15ml) olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) beef broth
- 2 tbsp (30g) tomato paste
- 2 tbsp (30ml) Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 3 large carrots, peeled and cut into chunks
- 3 celery stalks, sliced
- 4 Yukon Gold potatoes, quartered
- 2 tbsp (16g) cornstarch mixed with 2 tbsp (30ml) water (slurry)
- Salt and black pepper to taste
📋 Instructions
- 1Season and Brown Beef — Season the beef cubes generously with salt and pepper. Turn the Instant Pot to Sauté mode on High and heat the olive oil. Add the beef in a single layer (work in batches) and brown on all sides, about 2-3 minutes per side, until deep golden brown. Transfer to a plate and set aside.
- 2Sauté Aromatics — Add the diced onion to the pot and sauté for 2-3 minutes until translucent, scraping up any browned bits. Add the garlic and cook for 30 seconds until fragrant.
- 3Add Liquids and Seasonings — Pour in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well, making sure to scrape the bottom to deglaze. Bring to a simmer.
- 4Return Beef and Pressure Cook — Add the browned beef back to the pot. Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes.
- 5Natural Pressure Release — When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.
- 6Add Vegetables and Cook — Open the lid and add the carrots, celery, and potatoes. Close the lid again, set to Sealing, and pressure cook on High for 5 minutes. Then do a quick release.
- 7Thicken Gravy — Remove the bay leaves. Turn on Sauté mode. In a small bowl, whisk the cornstarch and water to make a slurry. Pour it into the stew while stirring. Let it simmer for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- 8Serve and Enjoy — Ladle the stew into bowls and serve hot. Garnish with fresh parsley if desired.
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes that fit into busy routines. She shares practical tips from her own journey of reducing waste at home and in the community.
