Instant Pot Beef Stew with Secret Chili Sauce
A hearty beef stew made in the Instant Pot featuring tender chunks of beef, vegetables, and a secret ingredient - chili sauce - that adds depth and richness to the broth. The pressure cooking method delivers fall-apart tender meat in just 35 minutes, while the combination of red wine, Worcestershire, and tomato-based chili sauce creates a complex, savory base. Perfect for cold weather dinners or meal prep, this comforting stew delivers maximum flavor with minimal hands-on time.
Ingredients
- 2 pounds stew meat or chuck roast, cut into 1-inch pieces
- 1 Tablespoon oil
- 2 medium russet potatoes, cut into 1-inch pieces
- ½ large onion, chopped
- 2 teaspoons minced garlic
- 2 stalks celery, chopped
- 2 cups carrots, chopped
- 1 cups red wine
- 2 Tablespoons Worcestershire
- ¼ cup Chili Sauce, tomato-based like Heinztomato paste + ketchup2 tbsp paste + 2 tbsp ketchuptags:pantry
note:mix for similar flavor
- 2 cups beef broth, low-sodium recommended
- salt and pepper, to taste
- 2 teaspoons Italian Seasoning
- 2 Tablespoons cornstarch
- ¼ cup water
- 2 Tablespoons fresh parsley or cilantro, chopped
Instructions
- 1
Cut beef into 1-inch bite-size pieces
- 2
Chop potatoes, onion, carrots, and celery
- 3
Press Saute button and wait until Hot appears, then add oil to inner pot
- 4
When oil sizzles, add stew meat and brown for a couple minutes on all sides without cooking through
- 5
Add chopped onion and garlic, adding more oil if needed, and cook until onions are translucent
- 6
Deglaze pan by pouring in wine and scraping brown bits from bottom
- 7
Add potatoes, carrots, and celery
- 8
Add beef broth, Worcestershire, chili sauce, salt, pepper, and Italian seasoning
- 9
Pressure cook on high pressure for 35 minutes
- 10
Release steam naturally for 15-20 minutes
- 11
Mix cornstarch with water and stir into hot stew if gravy is too thin
- 12
Garnish with chopped parsley or cilantro
Tips
Brown the meat in batches if needed to avoid overcrowding, which prevents proper browning and adds flavor.
Deglaze thoroughly with wine to scrape up all brown bits, which prevents the burn warning and adds rich flavor to the stew.
Natural pressure release is crucial for tender meat - don't rush this step even though it takes 15-20 minutes.
Good to Know
Refrigerate for up to 4 days in airtight container. Reheat gently on stovetop, adding broth if needed.
Prep vegetables up to 1 day ahead. Can be fully made 2-3 days ahead and reheated.
Serve hot with crusty bread, biscuits, or over mashed potatoes for a complete meal.
Common Mistakes
Don't skip browning the meat to avoid bland flavor
Don't quick-release pressure to avoid tough, chewy meat
Add thickener only if needed to avoid gluey texture
Substitutions
note:mix for similar flavor
FAQ
Can I use a slow cooker instead of Instant Pot?
Yes, brown meat and vegetables in a skillet first, then transfer to slow cooker with remaining ingredients and cook on low 6-8 hours or high 3-4 hours.
What if I don't have red wine?
Substitute with additional beef broth or grape juice. The wine adds depth but isn't essential for a delicious stew.
How long will this keep in the freezer?
Freeze for up to 3 months in freezer-safe containers. Thaw overnight in refrigerator before reheating gently on stovetop.