How To Make the Best Instant Pot Beef Stew

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The beauty of this dish? You don’t need to do anything fancy to achieve melt-in-your-mouth gluten-free beef stew. With just an Instant Pot or pressure cooker and hearty veggies, you can have a rich, flavour-packed meal ready in less than 1 hour—perfect for busy weeknights.

If you’re searching for the best beef and vegetable stew recipe, look no further! This is my go-to recipe, and I’ve made it for my family dozens of times. The combination of tender beef, seasonal vegetables, and aromatic herbs creates a hearty, comforting meal perfect for any day of the week.

This melting-in-your-mouth Instant Pot beef and veggie stew recipe is simple, comforting, and easy to prepare. With just 15 minutes to prepare, this delicious, hearty, gluten-free dish is quick and made in a fraction of the time, just like my other Instant Pot Recipes.

Even though there’s nothing like a pot of classic stew simmering away on a hob for a few hours to create a great aroma, you can make a range of Soups and Stews in a pressure cooker in about an hour by just tossing ingredients in and sealing the lid. I will share how to do it here.

This Beef Stew is a comforting, hearty dish full of flavour and nutrition. The Instant Pot makes it easy to achieve melt-in-your-mouth beef and perfectly cooked vegetables in a fraction of the time, while the combination of rice bran oil and roasted sesame oil gives it a unique, nutty richness. Plus, it has healthy benefits – find out more below.

Why Rice Bran Oil plus Sesame Oil?

Studies have shown that sesame oil and rice bran oil may help reduce blood pressure and improve cholesterol levels when included in a balanced diet. Both oils are rich in healthy fats and antioxidants.

Sesame oil contains sesamin, a compound known for its heart-protective properties, while rice bran oil is high in oryzanol, which has been linked to lowering LDL (bad) cholesterol.

Together, these oils can support heart health by promoting better blood pressure control and healthier cholesterol levels, making them excellent choices for cooking.

Why You’ll Love This Beef Stew

Instant Pot for Stews – Why I love it?

I’m all about quick and easy dinner recipes, and my Instant Pot has quickly become my favourite kitchen appliance. At first, I must admit, it sat in the cupboard gathering dust, and the only thing I ever used it for was cooking beans.

However, I was completely hooked once I started experimenting with actual meals! The Instant Pot gives you slow-cooked, tender meat in a fraction of the time. No waiting all day—flavour-packed goodness in under an hour.

This beef stew is a prime example of how versatile and time-saving the Instant Pot can be. Plus, it’s made with simple, wholesome ingredients like beef, carrots, celery, and potatoes, so you can feel good about serving it to your loved ones.

Best Vegetables for Beef Stew

The key to a great beef stew is hearty vegetables that can withstand long cooking without turning to mush.

Carrots are a classic choice, adding a touch of sweetness and vibrant colour to the stew.

Potatoes, particularly waxy varieties like Yukon Gold, are ideal as they hold their shape and add creamy texture.

Root vegetables like celery root and parsnips add earthy depth, while onions and garlic provide a savoury base. Celery sticks are also a great choice.

Mushrooms can also be a great addition, soaking up the broth’s flavours and giving the stew an extra meaty texture.

In addition, stirring peas or green beans in at the end adds a pop of colour and a fresh, sweet bite.

Best Cut of Beef for Stew

For the ultimate tender and flavourful beef stew, chuck roast is one of the best cuts. It’s a relatively inexpensive, well-marbled cut that becomes tender and rich when slow-cooked or pressure-cooked.

If you prefer something leaner, bottom round or brisket also work well, though they require slightly longer cooking to break down entirely. Avoid cuts like sirloin, which can become tough in a stew due to its lower fat content.

Whichever cut you choose, ensure it’s diced into even chunks to ensure consistent cooking.

Instant Pot Beef Stew with Vegetables Ingredients (Serves 4)

• 500g beef stew meat (cut into chunks)
• 2 tbsp rice flour (for thickening)
• 3 tbsp rice bran oil
• 1 tbsp roasted sesame oil
• 1 medium onion (about 150g, chopped)
• 3 cloves garlic (minced)
• 3 medium carrots. Carrots are a classic choice, adding a touch of sweetness and vibrant colour to the stew.
• 200g root celery (peeled and chopped)
• 300g white potatoes (peeled and diced)
• 1 can of butter beans (400g, drained and rinsed)
• 500ml homemade chicken or vegetable broth (use your favourite stock)
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Beef Stew Instructions

1. Sauté the beef and onions: Set the Instant Pot to the Sauté function. Add 2 tbsp rice bran oil and 1 tbsp roasted sesame oil. Once heated, add the 500g beef chunks and sear them on all sides until browned about 5-7 minutes.
2. Sauté the aromatics: In the same pot, add the chopped onion and minced garlic and cook until softened and fragrant, about 2-3 minutes. If needed, add an extra tablespoon of rice bran oil.
3. Add the vegetables: Add the sliced carrots, root celery, and diced potatoes to the Instant Pot, stirring for a few minutes to coat them in the oil and aromatics.
4. Deglaze and add seasonings: Pour 500ml homemade broth into the pot, scraping up any browned bits from the bottom (this adds great flavour). Stir in rosemary, oregano, salt, and black pepper.
5. Add the red wine, then cook for an extra 5 minutes.
6. Last step: Add the drained butter beans to the pot. Stir everything well, ensuring the meat and vegetables are evenly distributed.
7. Cook under pressure: Secure the lid on the Instant Pot and set the valve to “Sealing.” Select the Pressure Cook or Manual setting and cook on high pressure for 25 minutes. Once the cooking time is complete, allow a 10-minute natural release, then carefully perform a quick release to release any remaining pressure.
8. Serve: Ladle the stew into bowls and garnish with fresh herbs if desired. My preference is fresh parsley. Serve hot with your favourite gluten-free bread, or enjoy it for a filling, satisfying meal.

Extra Tips for Perfect Beef Stew

For the best results, always braise the beef before adding it to the stew. Browning the meat adds an extra layer of flavour, building richness in the broth.

You can use various methods to thicken your stew, from tapioca or rice flour to mashed potatoes or even blending some of the cooked vegetables into the broth.

My preferred process, used in this recipe, is to add the rice flour after searing the beef chunks.

Herbs like rosemary, thyme, oregano, bay leaves or any Italian mix of spices are essential for a deep, aromatic flavour. Lastly, don’t forget to season with some acid (I prefer red or white dry wine) for a balanced finish.

However, a dash of vinegar or a squeeze of lemon juice can brighten the dish and bring all the flavours together.

FAQs

1. Can I make this beef stew without an Instant Pot?
Yes! You can easily cook it on the hob or in a slow cooker. On the hob, simmer gently for about 1½ to 2 hours until the beef is tender. In a slow cooker, cook on low for 6–7 hours or high for 3–4 hours. The flavour deepens beautifully with time.

2. What cut of beef works best for this stew?
Chuck or braising steak works perfectly — both have enough marbling to stay juicy and tender after pressure cooking. Leaner cuts like sirloin can dry out, so it’s worth using a fattier piece for that rich, melt-in-your-mouth texture.

3. Can I make this recipe without wine?
Absolutely. To add depth, simply replace the red wine with the same amount of broth plus a teaspoon of balsamic vinegar or a squeeze of tomato paste. The result is still rich and flavourful without any alcohol.

4. How can I thicken the stew naturally?
Rice flour is already gluten-free and has a smooth consistency. If you prefer a thicker stew, mix 1 tablespoon of rice flour with some broth and stir it in at the end, then simmer for an extra 2–3 minutes on the Sauté setting.

5. Can I add more vegetables?
Yes — that’s the beauty of stews! Feel free to include mushrooms, parsnips, peas, or green beans. Just keep the total quantity similar to prevent the sauce from thinning out too much.

6. How should I store and reheat leftovers?
Keep any leftovers in an airtight container in the fridge for up to 4 days. This stew tastes even better the next day! For more extended storage, freeze for up to 3 months. Reheat gently on the hob or in the microwave, adding a splash of broth or water if it thickens too much.

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