Nuwave Steam Pot Beef Stew Recipe

Step-by-Step Guide on how to make the Best Instant Pot Beef Stew! Tender juicy beef in a rich, thick gravy bursting with deep umami flavors. Hearty, Deliciously Comforting Instant Pot Stew!

Instant Pot Beef Stew

Beef Stew is a classic comfort food, mainly made with beef, potatoes, onions, carrots, and vegetables. Very simple, healthy, pantry ingredients.

But as you may know. Being Amy + Jacky, we're gonna up our game.

We developed this beef stew recipe using some easy flavor-boosting techniques and ingredients. These will elevate your ordinary "meat and potatoes" game to the next tasty level!

Tender juicy beef cubes bursting with savory, umami, beefy flavors. Pair with tender potatoes and carrots with a bite. Bathe in a hearty, rich, thick beefy gravy.

Traditionally, beef stews are made with low and slow cooking.

What's awesome about cooking beef stew in Instant Pot is you can cut short half the cooking time compared to cooking it on the stovetop.

How to Cook Beef Stew in Instant Pot

1. Brown the chuck roast steak
2. Saute mushrooms, onion, herbs
3. Pressure cook beef stew in Instant Pot
4. Thicken, season, & enjoy beef stew!

Step-by-Step Guide: Instant Pot Beef Stew

What You Need to Make Instant Pot Beef Stew

This easy instant pot beef stew is made with healthy pantry ingredients, yet it's loaded with big tasty flavors.

Here are the ingredients for cooking Beef Stew in Instant Pot:

Chuck Roast

Chuck roast is the cut from the shoulder, above the short rib. It's also commonly labeled as Top Blade Pot Roast, Shoulder Roast, Shoulder Steak, Beef Blade Roast, Chuck Shoulder Pot Roast, Chuck Roll Roast, Chuck Eye, or Braising Steak (in UK).

And yes. These are just some of the most common names of chuck roast…😂

It's one of the most suitable cuts to cook in the pressure cooker. For best results, try your best to use a well-marbled chuck roast with more marbling.

FAQ #1: Can I use other cuts of beef?

Beef Brisket is also a good choice for cooking this Instant Pot beef stew. But it'll take a longer pressure cooking time (around High Pressure for 70 minutes).

FAQ #1a: Can I Use Cubed Beef Stew Meat?

It may not be the most ideal cut of meat, but you can use it for this recipe.

If it's normal beef stew meat, try to use bigger cubes with more marbling, and just lightly brown the meat.

Then adjust the pressure cooking time to Pressure Cook at High Pressure 10 minutes to 15 minutes, then Natural Release for 10 minutes.

Unsalted Chicken Stock vs. Beef Stock

We're using unsalted chicken stock instead of beef stock for this beef stew mainly because store-bought chicken stock usually tastes closer to the real thing and a lot better than most store-bought beef stock.

We find that most available beef stock in the market have a slight chemical taste and don't really taste like beef stock at all.

But if you have homemade beef stock or high quality store-bought beef stock available, do use it instead of chicken stock.

Soy Sauce & Fish Sauce

Soy Sauce and Fish Sauce may sound strange and unusual in a classic beef stew recipe. But if you've been following our recipes, you'll know we love Fish Sauce & Soy Sauce!

Don't worry! They won't make your dish taste fishy at all. 😉

They're packed with umami-savory flavors. Thus, you only need a small amount to elevate the flavor profile to the next level. Give them a shot!

Amy + Jacky's Tips! Try to use high-quality fish sauce & soy sauce for the best results.

For Fish Sauce, we recommend using Red Boat 40N Fish Sauce or Three Crabs Brand Fish Sauce.

For Soy Sauce, we recommend using Lee Kum Kee Soy Sauce for everyday cooking.

Sherry Wine

Substitute: Any dry white wine will work for this beef stew recipe. If you don't have dry white wine, you can omit the sherry wine and use unsalted chicken stock to deglaze the pot.

Tools for Cooking Beef Stew in Instant Pot

• Instant Pot Pressure Cooker
• Wooden Spoon
• Pyrex Measuring Cups

FAQ #2: Can I skip all the sauté steps and dump everything in the Instant Pot?

Yes! You can dump everything in the Instant Pot and pressure cook the beef stew at High Pressure for 32 minutes. But, if you want to up your beef stew game, give it some time and love. 🙂

Step 1

Brown Chuck Roast Steak

First, heat up Instant Pot by using the "Sauté More" function. Wait until the Instant Pot says "HOT".

Amy + Jacky's Tip! Make sure the Instant Pot is as hot as it can be to induce Maillard reaction.

Pat dry the chuck roast, then season one side of the beef with salt and black pepper.

Now, drizzle Instant Pot's inner pot with 1 tbsp (15ml) olive oil. Ensure the oil is coating the whole bottom of the pot.

Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side of beef with salt and black pepper.

Now, brown one side of the beef for 7 minutes before flipping over, then brown the other side for another 7 minutes.

Finally, set aside the beautifully browned chuck steaks in a large container.

FAQ #3: Why brown the chuck steak as a whole before cutting it up?

• Retain More Moisture: Browning the whole chuck steak retains more moisture because there's less surface area.
• Brown Faster & Better: Since the maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.
• Richer & More Flavorful: The caramelized flavors from browning are one of the secrets to a rich & flavorful beef stew.

Step 2

Optional: Sauté Mushrooms

Required Time: This optional flavor-enhancing step takes roughly 6 minutes.

Note: The Instant Pot stew will still taste very good without this step. If you're skipping this step, add the sliced mushrooms in Step 5 with the other vegetables.

Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned.

Taste and season the sautéed mushrooms with salt and ground black pepper if necessary.

Then, set aside the tasty sautéed mushrooms.

Step 3

Sauté Onion and Herbs

First, add sliced onions in Instant Pot, then sauté for 3 minutes.

Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then sauté for another minute.

Amy + Jacky's Tip! You can release the dried thyme's flavor by scrubbing them against your fingers as you add them to the beef stew.

Step 4

Deglaze Instant Pot

Now, pour ¼ cup (63ml) sherry wine in Instant Pot, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

Reduce the sherry wine to let some of the alcohol evaporate.

Step 5

Pressure Cook Beef Stew

First, turn off the Instant Pot Pressure Cooker by pressing the "Cancel" button.

Now, cut the browned chuck roast into 1.5 to 2 inches thick cubes.

Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in the Instant Pot. Give it a quick mix.

Optional Step: If you prefer some bites to your vegetables, you can pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in with the frozen peas in Step 6.

FAQ: Why remove half of the vegetables from the Instant Pot?

This is an optional step that will give your beef stew an edge.

We first perfectly cook all the vegetables, then separate them into 2 batches.

One batch will stay in the Instant Pot to enhance flavor and thicken the sauce. So you don't need to use additional thickener.

The second batch is set aside & will be added back to the beef stew after pressure cooking. These vegetables will add texture & mouthfeel to the final beef stew.

Now, add the cubed beef into the cooking liquid.

Note: Make sure the cubed beef are partially soaked in the liquid. And don't forget to add in the meat juice!

Then, add the quartered potatoes, carrot chunks, and celery in Instant Pot.

Finally, layer 3 tbsp (50g) tomato paste on the very top.

Close lid, then turn Venting Knob to Sealing position.

Pressure Cooking Method: Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes.

After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position.

Remove the lid carefully.

Step 6

Thicken Instant Pot Beef Stew and Add Vegetables

Now, you can bring the yummy beef stew gravy to a simmer with the "Saute More" function.

Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew.

Amy + Jacky's Tip! The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture.

Add frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5) in the Instant Pot.

Finally, taste and season with salt and ground black pepper if necessary.

For reference, we added 2 pinches of salt.

Step 7

Serve Instant Pot Beef Stew

You did it! Time to serve the best Instant Pot Beef Stew with your favorite side dishes.

Servings 4 - 6

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• ▢ 2 pounds (1001g) chuck steak or blade steak , 1.5 inch thick
• ▢ 1 tablespoon (15ml) olive oil
• ▢ 12 (150g) white mushrooms , thinly sliced
• ▢ 2 (214g) small onions , thinly sliced
• ▢ 3 cloves (15g) garlic , crushed and minced
• ▢ 2 bay leaves
• ▢ ¼ teaspoon (0.35g) dried thyme
• ▢ ¼ cup (63ml) sherry wine
• ▢ 3 - 4 (365g) small Yukon gold potatoes , quartered
• ▢ 2 (200g) medium carrots , cut in 1 ½ inch (4cm) chunks
• ▢ 2 stalks (150g) celery , cut in 1 ½ inch (4cm) chunks
• ▢ 3 tablespoons (50g) tomato paste
• ▢ ½ cup (65g) frozen peas
• ▢ Salt and black pepper to taste

• ▢

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• Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT.

  Pat dry the chuck roast, then season one side of the beef with salt and black pepper.

  Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot.

  Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.

• Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.

• Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.

• Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.

• Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes.

  Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix.

  *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6.

  Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice!

  Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.

  Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.

• Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew.

  *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture.

  Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).

• Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~

1. Chuck Steak: For best result, use a well-marbled chuck steak!

2. Other Cuts of Beef: Chuck steak is the most ideal cut to cook in the pressure cooker. But if you're using other cuts, make sure to pick a well-marbled beef, and adjust the pressure cooking time.

Beef Brisket: Adjust to Pressure Cook at around High Pressure for 70 minutes, then Natural Release.

Cubed Beef Stew Meat: Try to use bigger cubes with more marbling, and only lightly brown the meat. Adjust to Pressure Cook at High Pressure for 10 to 15 minutes, then Natural Release for 10 minutes.

2. Fish Sauce & Soy Sauce: They won't make your beef stew taste fishy yet enhance the overall flavors. Give them a shot! Try to use high quality fish sauce & soy sauce for best results.

• Fish Sauce Recommendation: Red Boat 40N Fish Sauce or Three Crabs Brand Fish Sauce
• Soy Sauce Recommendation: Lee Kum Kee Soy Sauce

3. Unsalted Chicken Stock vs. Beef Stock: If you have homemade beef stock or high quality beef stock, use it instead of chicken stock.

4. Sherry Wine Substitute: Any dry white wine will work. Or omit the sherry wine and use unsalted chicken stock to deglaze the pot.

5. Optional Saute Mushroom Step: The beef stew will still taste very good without this step. If you're skipping this step, add the sliced mushrooms in Step 5 with the other vegetables.

6. Food Safety Tip: Be sure to place the cooked vegetables and mushrooms in the fridge if you intend to leave them out for more than 2 hours.

Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!

Calories: 475 kcal | Carbohydrates: 25 g | Protein: 34 g | Fat: 27 g | Saturated Fat: 11 g | Cholesterol: 103 mg | Sodium: 666 mg | Potassium: 1293 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 5918 IU | Vitamin C: 26 mg | Calcium: 73 mg | Iron: 5 mg

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