Step 1: Brown the Beef for Deeper Flavor. Begin by turning your Instant Pot to the “Saute” function and adding the olive oil. Once hot, brown the cubed stew beef in small batches. This crucial step creates a beautiful crust on the meat, locking in juices and developing rich, complex flavors through the Maillard reaction. Don’t overcrowd the pot; browning in batches ensures even searing and prevents the meat from steaming. While optional, browning significantly enhances the overall depth of your stew, so it’s highly recommended. If you’re really pressed for time, see our note below for an alternative, though the flavor will be slightly less intense.

Step 2: Season and Infuse with Aromatics. Once the beef is beautifully browned, return all the meat to the pot. Season generously with salt and pepper, then stir in the Worcestershire sauce and minced garlic. The Worcestershire sauce adds a tangy, umami depth that complements the beef perfectly, while fresh garlic infuses the stew with its pungent, aromatic notes, building the foundational flavors for a truly delicious stew.

Step 3: Deglaze with Red Wine. Pour in the dry red wine and use a wooden spoon or spatula to carefully scrape up any browned bits of meat stuck to the bottom of the Instant Pot. This process, known as deglazing, is essential for two reasons: it prevents the “burn” error on your Instant Pot and incorporates all those caramelized, flavor-packed bits into your stew, enriching the broth significantly. Once deglazed, press the “Cancel/Keep Warm” button to turn off the sauté function, preparing the pot for pressure cooking.

Step 4: Add Remaining Ingredients and Pressure Cook. Carefully add the frozen pearl onions, sliced carrots, diced potatoes, beef consommé, tomato soup, and water to the Instant Pot. Stir gently to combine all the ingredients. Ensure that the total liquid and solid contents do not exceed the “MAX FILL” line of your Instant Pot. Secure the lid, making sure the sealing ring is properly in place and the vent is set to the “Sealing” position. Cook on “Manual” (or “Pressure Cook”) high pressure for 35 minutes. This pressure cooking time is perfect for breaking down the tough fibers in stew beef, resulting in incredibly tender meat and perfectly cooked vegetables.

Step 5: Natural Release and Quick Release. Once the 35-minute cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This “natural release” period helps to further tenderize the meat and prevents a sudden drop in pressure that can sometimes cause thinner liquids to spray from the vent. After 10 minutes, carefully switch the vent seal to the “Venting” position to quick-release any remaining steam. You might want to place a kitchen towel or washcloth over the vent to catch any splatters. Once the float valve drops, it’s safe to open the lid.

Step 6: Thicken and Serve. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. With the Instant Pot still on “Keep Warm” or on a gentle “Saute” setting, slowly stir the cornstarch slurry into the hot beef stew. Continue to stir gently for a few minutes until the stew reaches your desired thickness. The stew will thicken beautifully as it cools slightly. Once thickened, your rich, flavorful, and incredibly tender Instant Pot Beef Stew is ready to be served! Ladle it into bowls and enjoy immediately with your favorite accompaniments.

Absolutely, you can skip the searing step if you’re really short on time. While browning the beef adds a significant depth of flavor and contributes to the overall richness of the finished stew, it’s not strictly essential for the meat to cook through and become tender. If you choose to skip it, your stew will still be delicious and comforting, though it might lack some of the caramelized notes.

Yes, this recipe can easily be doubled to feed a larger crowd or for meal prepping. However, it’s crucial to make sure you do not exceed the maximum fill line on your Instant Pot. Overfilling can prevent the pot from coming to pressure correctly and can be a safety hazard. Also, consider browning the beef in several smaller batches to ensure proper searing, even when doubling the recipe.

To prevent your vegetables from becoming too soft or falling apart under pressure, ensure they are cut into larger, more uniform chunks. Bigger pieces of carrots and potatoes will better withstand the pressure cooking process. Another helpful tip is to leave the skin on your potatoes (if desired for taste) as the skin provides a protective layer, helping them to hold their form and texture better.

Yes, Instant Pot beef stew freezes exceptionally well, making it perfect for future quick meals. Once completely cooled, transfer the stew to airtight freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw it completely in the refrigerator overnight, then gently warm it on low heat on the stovetop or in the microwave, stirring occasionally until heated through.

If you don’t have dry red wine on hand, you can substitute it with low sodium beef broth, beef stock, or even vegetable broth. While the wine adds a unique depth and complexity to the stew’s flavor profile, especially during the deglazing step, broth will still provide a delicious liquid base. Just be aware that the overall taste will be slightly different, as the wine introduces subtle tannic and fruity notes that are hard to replicate.

For the most tender and flavorful beef stew, opt for cuts like chuck roast, stew meat (which is often pre-cut chuck), or even brisket. These cuts are typically tougher and contain more connective tissue, which breaks down beautifully under pressure, resulting in succulent, fall-apart tender beef. Avoid leaner cuts, as they can become dry and tough during the cooking process.

The cornstarch slurry is key to thickening. If you prefer a thicker stew, you can add a little more cornstarch slurry (mixed with cold water) at the end, stirring until the desired consistency is reached. For a thinner stew, simply add a splash of beef broth or water until it’s just right. Always add slurries gradually to avoid over-thickening.