Tough beef chunks become fork-tender in an electric pressure cooker when combined with aromatic vegetables and rich broth. If you want to know how to make beef stew in electric pressure cooker, this guide walks you through each step. You will get tender meat, deep flavor, and a thick gravy in about an hour. No babysitting a pot on the stove all afternoon.
The pressure cooker is perfect for beef stew because it traps steam and raises the boiling point. That heat breaks down connective tissue fast. Chuck roast, which is usually tough and chewy, turns soft enough to cut with a spoon. The same process that takes three hours on the stove takes 35 minutes under pressure.
Below you will find the full method, from browning the meat to releasing the steam. I also cover common mistakes, like adding too much liquid or skipping the natural release. Follow these steps and you will get a stew that tastes like it simmered all day.
Why Use An Electric Pressure Cooker For Beef Stew
An electric pressure cooker, like an Instant Pot, seals in moisture. The meat braises in its own juices plus a small amount of broth. You do not need to stir or check the pot. Set the timer and walk away.
The high heat also softens carrots and potatoes without turning them to mush. The key is cutting them in large chunks. Small pieces will dissolve during the cook time.
Another bonus: you can brown the beef right in the pot using the saute setting. That saves you a pan and keeps all the flavor in one place.
How To Make Beef Stew In Electric Pressure Cooker
This recipe serves four to six people. Total time is about 1 hour and 15 minutes, including prep and pressure build. Active work is only 20 minutes.
Ingredients You Will Need
- 2.5 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 4 cups beef broth, low sodium
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound Yukon gold potatoes, cut into 2-inch chunks
- 4 large carrots, cut into 2-inch pieces
- 2 stalks celery, sliced thick
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- Salt and black pepper to taste
Step 1: Prep And Season The Beef
Pat the beef cubes dry with paper towels. Wet meat will steam instead of brown. Season all sides with salt and pepper. Let the meat sit at room temperature for 15 minutes while you chop the vegetables.
Step 2: Brown The Meat In Batches
Set your electric pressure cooker to saute on high. Add one tablespoon of oil. Place half the beef in a single layer. Do not crowd the pot.
Cook for 3 to 4 minutes per side until a dark crust forms. Move the browned beef to a plate. Add the remaining oil and brown the second batch. Set it aside too.
Step 3: Saute The Aromatics
Add the onion to the pot. Cook for 3 minutes until soft. Add the garlic and tomato paste. Stir for 1 minute. The tomato paste will darken and smell sweet.
Pour in a splash of broth and scrape the bottom with a wooden spoon. This step removes stuck bits that can trigger a burn warning later.
Step 4: Add Liquid And Meat
Return the beef and any juices to the pot. Add the remaining broth, Worcestershire sauce, thyme, and bay leaves. The liquid should just cover the meat. Do not fill past the two-thirds mark on your cooker.
Stir everything together. Close the lid and set the valve to sealing.
Step 5: Pressure Cook The Stew
Select high pressure and set the timer for 25 minutes. It will take about 10 minutes for the pot to come to pressure. After the timer beeps, let the pressure release naturally for 10 minutes. Then turn the valve to venting to release any remaining steam.
Careful, the steam is very hot. Keep your face and hands away from the valve.
Step 6: Add Potatoes And Carrots
Open the lid. Add the potatoes, carrots, and celery. Stir them into the hot liquid. Close the lid and cook on high pressure for 4 more minutes.
Do a quick release when the timer ends. The vegetables should be tender but still hold their shape.
Step 7: Thicken The Gravy
Set the cooker to saute on low. Mix the cornstarch with cold water in a small bowl. Pour the slurry into the stew while stirring. Cook for 2 to 3 minutes until the broth thickens into a gravy.
Taste and add more salt or pepper if needed. Remove the bay leaves before serving.
Step 8: Rest And Serve
Turn off the cooker. Let the stew sit for 5 minutes. The flavors will blend and the gravy will thicken a bit more. Serve in bowls with crusty bread or over egg noodles.
Common Mistakes To Avoid
Many people add too much liquid. The pressure cooker traps steam, so you need less broth than a stovetop recipe. Start with 4 cups and add more only if the stew looks dry after cooking.
Another mistake is skipping the natural release. A quick release right after cooking can make the meat tough. The gradual pressure drop keeps the fibers tender.
Do not add dairy like cream or sour cream before pressure cooking. It can curdle. Stir it in at the end instead.
Also, cut your vegetables into large chunks. Small pieces turn to mush in just a few minutes under pressure.
Tips For The Best Beef Stew
- Use chuck roast, brisket, or short ribs. Lean cuts like sirloin turn dry.
- Brown the meat in batches. Crowding steams the beef and you lose the crust.
- Deglaze the pot after sauteing. Scrape up every brown bit for deeper flavor.
- Add frozen peas at the very end for a pop of color and sweetness.
- Let leftovers cool, then store in the fridge for up to 4 days. The flavor gets better the next day.
You can also swap beef broth for red wine or dark beer. Use half wine and half broth for a richer taste. Just avoid using all wine, as it can turn bitter under pressure.
Now you know how to make beef stew in an electric pressure cooker without guesswork. Brown the meat, add your broth and aromatics, pressure cook for 25 minutes, then cook the vegetables for 4 minutes. Thicken the gravy and serve. This method works every time and gives you a hearty meal on a busy weeknight.