Instant Pot Beef Stew with Root Vegetables
A deeply savory beef stew made in the Instant Pot, combining tender braised chuck roast with red wine, balsamic vinegar, and aromatic vegetables. The beef cooks under pressure for 30 minutes to develop rich flavor, then root vegetables join for a final quick cook. Finished with fresh parsley and served with crusty bread, this is comfort food for weeknight dinners or casual gatherings. The two-stage pressure cooking ensures meat is fork-tender while vegetables retain slight texture.
Ingredients
- 1 pound beef stew meat or chuck roast, 1 inch cubed
- ¾ teaspoon salt, for seasoning
- ½ teaspoon cracked pepper, for seasoning
- 1 tablespoon grapeseed oil, or other high heat oil
- ½ cup shallot, chopped
- 2 none celery stalks, chopped
- 4 cloves garlic, chopped
- 1 teaspoons olive oil, if needed(optional)
- ½ cup red wine, none
- 3 tablespoons balsamic vinegar, none
- 1 ½ teaspoons dijon mustard, none
- ½ cup whole tomatoes in juice, canned
- 1 cup beef broth, none
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 2 none bay leaves, none
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper, adjust to taste
- 4 cups combined root vegetables, 3 red potatoes, 1 parsnip, 2 rutabagas, 2 carrots cut into 1-2 inch chunksmushrooms, zucchini, green beansvariedvegetable
reduce pressure time to 1-2 min
- ¼ cup fresh Italian parsley, coarsely chopped
Instructions
- 1
Pat beef dry with paper towels to remove surface moisture.
- 2
Season beef generously with salt and pepper.
- 3
Set Instant Pot to saute and heat oil until shimmering.
- 4
Sear beef in two batches until browned on all sides, about 3-4 minutes per batch. Remove and set aside.
- 5
Saute shallots, celery, and garlic in remaining oil for about 2 minutes.
- 6
Add red wine, balsamic vinegar, dijon mustard, tomatoes, beef broth, thyme, bay leaves, salt, and pepper. Scrape the pot bottom to release browned bits.
- 7
Smash tomatoes against the side of the pot to break them up.
- 8
Return seared beef to pot and stir to combine.
- 9
Seal the steam valve and cook on high pressure for 30 minutes.
- 10
Allow pressure to release naturally for 15 minutes while you cut root vegetables into 1-2 inch chunks.
- 11
Carefully open the pot, add root vegetables, and stir.
- 12
Seal again and cook on low pressure for 3-4 minutes depending on desired vegetable tenderness.
- 13
Manually release steam valve.
- 14
Stir in fresh parsley and serve.
Tips
Pat beef completely dry before searing - moisture prevents browning and develops fond that deepens the sauce flavor.
Prep root vegetables during the initial 30-minute pressure cook so stew stays hot and meal comes together smoothly.
For thicker stew, allow natural release longer or use low pressure for vegetables; for brothier consistency, skip the second pressure cook and simmer vegetables on saute mode.
Good to Know
Refrigerate in airtight container up to 4 days. Fat layer may solidify on top when chilled; this is normal and adds flavor when reheated.
Make fully one day ahead; flavors meld overnight. Reheat gently on stovetop saute mode or in microwave until steaming. Do not refreeze if thawed.
Ladle into bowls with crusty sourdough biscuits, crusty bread, or egg noodles. A small dollop of sour cream or fresh herbs optional. Serve with simple salad or roasted greens on the side.
Common Mistakes
Skip searing to avoid flat, boiled meat flavor - browning develops fond and Maillard depth
Don't overfill pot to avoid prevent valve clogging - keep liquid below max line
Avoid opening pot before natural release to prevent spurting and uneven cooking
Substitutions
reduce pressure time to 1-2 min
FAQ
Can I make this on the stovetop instead?
Yes. Brown meat in Dutch oven, saute aromatics, add liquids and beef, cover and braise at 325F for 2-2.5 hours. Add root vegetables in last 45 minutes. Cooking time increases but method is identical.
What if I don't have grapeseed oil?
Use any neutral oil with smoke point above 400F: canola, avocado, vegetable, or refined coconut oil work well. Avoid olive oil for initial sear as it smokes at lower temperatures.
How long can I keep this and can I freeze it?
Refrigerate up to 4 days in airtight container. Freezes well up to 3 months in freezer bags or containers; thaw overnight in refrigerator before reheating gently on stovetop.