Instant Pot Beef Stew (With A Secret Ingredient)

Why You’ll Love This Recipe

Instant Pot Beef Stew is a rich, hearty, and comforting dish made effortlessly in a fraction of the time using your pressure cooker. Tender chunks of beef, vegetables, and a savory broth come together perfectly—and the secret ingredient, a splash of balsamic vinegar, adds unexpected depth and brightness that sets this stew apart.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

stew beef (chuck roast, cubed)
olive oil
yellow onion (chopped)
garlic (minced)
carrots (sliced)
potatoes (cubed)
celery (chopped)
tomato paste
beef broth
Worcestershire sauce
balsamic vinegar (secret ingredient)
bay leaves
dried thyme
salt
black pepper
cornstarch + water (optional for thickening)
optional: peas or green beans added after cooking

directions

Set the Instant Pot to sauté mode and heat the olive oil.

Add the beef in batches and sear until browned on all sides. Remove and set aside.

Add onions and sauté until soft, then stir in garlic and tomato paste. Cook for 1–2 minutes.

Return the beef to the pot. Add carrots, potatoes, celery, broth, Worcestershire sauce, balsamic vinegar, thyme, bay leaves, salt, and pepper.

Stir to combine and scrape any browned bits from the bottom of the pot.

Lock the lid and cook on High Pressure for 35 minutes.

Allow natural release for 10 minutes, then quick release any remaining pressure.

Open the lid and discard bay leaves. For a thicker stew, mix cornstarch with water and stir in; set to sauté mode and simmer until thickened.

Add peas or green beans if desired and heat through before serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes (plus pressure build and release time)
Total time: 1 hour 10 minutes

Variations

Use sweet potatoes or parsnips for a twist on traditional flavor.

Add red wine instead of balsamic for a different richness.

Toss in pearl onions or mushrooms for added texture.

Swap beef for lamb or venison for a bold change.

Add a pinch of smoked paprika or rosemary for extra depth.

storage/reheating

Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or microwave until warmed through.
Freeze for up to 3 months—thaw overnight in the fridge and reheat gently.

FAQs

What’s the best cut of beef to use?

Chuck roast is ideal for tenderness and flavor when pressure cooked.

Can I skip the balsamic vinegar?

It’s the secret to rich depth—highly recommended, but optional.

Can I use frozen beef?

Yes, but skip searing and increase pressure cooking time by 5–7 minutes.

How do I make it thicker?

Use a cornstarch slurry and sauté for a few minutes after pressure cooking.

Can I cook it on the stovetop?

Yes, simmer covered for 2–3 hours, stirring occasionally.

Is this gluten-free?

Yes, just ensure your broth and Worcestershire sauce are gluten-free.

Do I need to peel the potatoes?

Not required—just scrub well if leaving skins on.

Can I add pasta or rice?

Serve stew over rice or pasta rather than adding directly.

Can I meal prep this?

Absolutely—it keeps well and flavors deepen over time.

Can I double the recipe?

Yes, if your Instant Pot is large enough—do not fill past max line.

Conclusion

Instant Pot Beef Stew with a splash of balsamic vinegar is a comforting classic with a delicious twist. Fast, flavorful, and packed with hearty ingredients, it’s the ultimate cold-weather meal that’s as easy to make as it is satisfying to eat. Try it once, and the secret ingredient might just become your new favorite addition.

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