Pressure cooker beef stew is an easy and quick way to make a filling meal. Tender beef and fresh vegetables cook fast and come together in a tasty stew. Using a pressure cooker means you get great flavor and soft meat without waiting all day. It’s a great option for busy days or when you want a warm, satisfying dinner fast.
Why We Love This Pressure Cooker Beef Stew Recipe
You’ll love this pressure cooker beef stew because it delivers all the taste of a slow-cooked meal in a fraction of the time. The pressure cooker locks in moisture, keeping the beef juicy and tender while blending the flavors of tomatoes, herbs, and broth beautifully. The mix of potatoes, carrots, celery, corn, and peas adds vibrant color and a satisfying variety of textures. Plus, it’s a one-pot recipe that keeps cleanup easy—just what you need on a busy day.
Ingredients for Pressure Cooker Beef Stew
- 2 pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper for seasoning
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup diced frozen onion
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 small new potatoes, washed and quartered
- 3 large carrots, cut into ½-inch pieces
- 2 ribs celery, cut into ½-inch pieces
- ¼ cup all-purpose flour
- ¼ cup cold water
- 1 cup frozen corn
- ½ cup frozen peas
How to Make Pressure Cooker Beef Stew Directions
Start by seasoning your beef cubes generously with salt and freshly ground black pepper. This simple step adds the foundation of flavor your stew needs. Next, select the sauté function on your pressure cooker and heat the vegetable oil and butter together. Once the butter has melted, brown the beef in batches, about five minutes each, making sure not to overcrowd the pot. Browning seals in juices and adds a rich depth of flavor. Transfer the browned meat to a plate while you sauté the diced onions in the same pot for about three minutes, stirring often until softened and fragrant.
To lift up the delicious browned bits stuck to the pot, pour in the beef broth and stir, scraping the bottom carefully. This deglazing step adds even more flavor to your stew. Then, stir in the crushed tomatoes, dried parsley, bay leaves, and return the browned beef along with any juices that have gathered on the plate. Seal the pressure cooker lid and set it to high pressure for 10 minutes.
When the cooking time ends, allow the pressure to release naturally for five minutes to keep the meat tender. Finish with a quick release and carefully remove the lid. Now it’s time to add the potatoes, carrots, and celery to the pot. Replace the lid and cook again on high pressure, but this time for just two minutes. Once the timer goes off, let the pressure come down naturally for five minutes before doing a quick release. Carefully open the lid and discard the bay leaves.
To thicken the stew, whisk the all-purpose flour and cold water in a small bowl until smooth. Pour in about a cup of hot broth from the pot into the flour mixture, stirring to combine. Return this slurry to the stew and select sauté again. Stir constantly until the sauce bubbles and thickens, coating the meat and vegetables beautifully. Finally, stir in the frozen corn and peas, seasoning with more salt and pepper to your taste.
How to Serve Pressure Cooker Beef Stew
Serving this beef stew is all about comfort and warmth. Ladle the stew into deep bowls so you can enjoy the rich broth alongside hearty chunks of beef and tender vegetables. Pair it with a slice of crusty bread or a soft dinner roll to soak up every bit of the flavorful sauce. You can also serve it over buttered egg noodles or creamy mashed potatoes for an extra filling meal. This stew shines best fresh, but it’s just as delicious when reheated, making it perfect for leftovers.
For a fresh touch, garnish your serving with a sprinkle of chopped fresh parsley or a dash of cracked black pepper. The vibrant green adds a nice pop of color that makes the dish even more inviting. Whether it’s a family dinner or a casual gathering, this stew is always a crowd-pleaser.
Expert Tips: Pressure Cooker Beef Stew
To get the best results, make sure to cut your beef into evenly sized cubes. This ensures each piece cooks at the same rate and turns out perfectly tender. Don’t rush the browning process—this step builds the stew’s signature deep flavor and adds a rich color to the meat. When adding vegetables, choose ones that hold their shape well during cooking, like new potatoes, carrots, and celery.
If you’re short on time, using frozen mixed vegetables that include carrots, peas, and corn is a smart shortcut. You can add about two cups of these and adjust cooking times slightly. Always remember to season gradually and taste before serving, as the reduced-sodium broth helps control salt levels but you may want to adjust.
If you want a thicker stew, don’t hesitate to whisk in a bit more flour slurry or cook it down a little longer on sauté mode. Finally, clean your pressure cooker promptly after use to keep it in good working order and avoid flavor carryover.
How to Store Pressure Cooker Beef Stew
To keep your beef stew fresh, allow it to cool to room temperature before storing. Transfer the stew to an airtight container and refrigerate for up to four days. When you’re ready to eat it again, reheat the stew gently on the stovetop or microwave until it’s warmed through. If you want to keep it longer, this stew freezes well. Pour it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Storing it properly helps preserve the rich flavors and tender textures so you can enjoy your stew any day of the week without losing quality.
Variation of Pressure Cooker Beef Stew
If you want to switch things up, there are several tasty ways to vary this stew. For a smoky twist, add a teaspoon of smoked paprika or a dash of chipotle powder when you add the broth and tomatoes. If you like a little heat, toss in some red pepper flakes or a splash of hot sauce during cooking.
To make it more filling, try adding different root vegetables like parsnips or turnips, cut into similar sizes as the potatoes and carrots. You can also swap the new potatoes for sweet potatoes to add a subtle sweetness that pairs wonderfully with the savory beef. For a fresh herb boost, add chopped rosemary or thyme with the parsley.
If you prefer a thicker stew, stir in a couple of tablespoons of tomato paste or reduce the broth slightly before cooking. For a lighter version, replace half the beef broth with water or vegetable broth. These easy changes let you customize your stew to suit your tastes and what you have on hand.
Pressure Cooker Beef Stew FAQ
What cut of beef is best for pressure cooker beef stew?
Chuck roast is the ideal choice for beef stew because it becomes tender and flavorful when cooked under pressure. Its marbling breaks down beautifully, making the meat juicy.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh potatoes, carrots, celery, corn, and peas work perfectly. Just cut them to similar sizes for even cooking and add them at the same stages as the frozen versions.
How long does it take to cook beef stew in a pressure cooker?
This recipe cooks in about 12 minutes under pressure, plus time for browning, sautéing, and pressure release. The total time is under an hour, making it quick compared to traditional methods.
Can I make this stew in a slow cooker instead?
Yes, but the cooking time will increase significantly, usually 6 to 8 hours on low. The pressure cooker is the faster choice for tender meat and deep flavors.
How do I thicken the stew?
A simple flour and water slurry stirred into the hot broth while sautéing will thicken the sauce nicely. You can adjust the thickness by adding more slurry or simmering longer.
Is it okay to reheat leftovers?
Definitely. Store leftovers in the fridge and reheat gently on the stove or microwave. The flavors often deepen after a day or two.
Pressure Cooker Beef Stew
Ingredients
- 2 pounds chuck roast (trimmed and cut into 2-inch cubes)
- Salt and freshly ground black pepper (for seasoning)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup diced frozen onion
- 2 cans reduced-sodium beef broth (14.5 ounces each)
- 1 can crushed tomatoes (14.5 ounces)
- 2 tablespoons dried parsley
- 10 small new potatoes (washed and quartered)
- 3 large carrots (cut into ½-inch pieces)
- 2 ribs celery (cut into ½-inch pieces)
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- 1 cup frozen corn
- 1/2 cup frozen peas
Instructions
- Season beef cubes with salt and pepper. Heat vegetable oil and butter in the pressure cooker on sauté mode. Brown the beef in batches for about 5 minutes each, then transfer to a plate.
- Sauté diced onions in the same pot for about 3 minutes until softened. Pour in beef broth, scraping the bottom of the pot to deglaze.
- Add crushed tomatoes, dried parsley, bay leaves, and return browned beef along with any juices. Seal the lid and set to high pressure for 10 minutes.
- After cooking, allow pressure to release naturally for 5 minutes, then quick release the remaining pressure. Add potatoes, carrots, and celery, seal the lid, and cook on high pressure for 2 minutes.
- Release pressure after 5 minutes, then open the lid and discard bay leaves. Whisk flour and cold water in a small bowl, then add hot broth from the pot to the mixture.
- Return the slurry to the stew, select sauté mode, and stir until sauce thickens. Stir in frozen corn and peas, seasoning to taste.
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