A Weeknight Wonder: The Ultimate Instant Pot Beef Stew
Craving that slow-simmered, melt-in-your-mouth beef stew flavor but don’t have all day? The Instant Pot is your secret weapon! This recipe delivers a deeply savory, rich, and comforting stew in a fraction of the time. We build layers of flavor by browning the beef, crisping up smoky bacon, and sautéing a classic mirepoix of onion and carrot. A splash of red wine and fragrant herbs elevates it from simple to spectacular. Best of all, we keep it light and low-carb by swapping traditional potatoes for cauliflower rice, making it a guilt-free indulgence you can enjoy any night of the week. Get ready for a bowl of pure comfort that tastes like it’s been cooking for hours!
Ingredients
• 1 tbsp Olive Oil / 15 ml
• 1 lb Beef Chuck, cut into 1-inch cubes / 450 g
• 4 slices Bacon, cubed
• 1 medium Onion, sliced
• 1 Bell Pepper, diced
• 1 medium Carrot, sliced
• 2 tsp minced Garlic / 2-3 cloves
• ¼ cup dry Red Wine / 60 ml
• 2 cups Beef Broth / 480 ml
• 1 tbsp fresh Thyme / 1 tsp dried
• 1 Bay Leaf
• ½ tsp Salt / 2.5 g
• ¼ tsp Black Pepper / 1.25 g
• ½ cup chopped Green Beans / 75 g
• 1 cup Cauliflower Rice / 100 g
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function on high. Once hot, add the olive oil. Working in batches, sear the beef cubes until deeply browned on all sides. Transfer the browned beef to a separate plate.2. Add the cubed bacon to the pot and cook, stirring occasionally, until it becomes crispy, about 4-5 minutes.3. Add the sliced onion and diced bell pepper to the pot with the bacon fat. Cook for 3-4 minutes until they begin to soften.4. Stir in the sliced carrots and minced garlic, cooking for another minute until fragrant.5. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble for a minute to cook off the alcohol.6. Return the seared beef to the pot. Add the beef broth, thyme, bay leaf, salt, and pepper. Stir everything to combine.7. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 20 minutes.8. Once the time is up, perform a quick release of the pressure. Carefully open the lid.9. Remove the bay leaf. Stir in the fresh green beans and cauliflower rice.10. Secure the lid again and cook on HIGH pressure for 1 more minute. Perform another quick pressure release.11. Stir the stew, serve hot, and enjoy your delicious, speedy meal!
Nutritional Information
• Per Serving
• Calories: 380
• Total Fats: 16g
• Net Carbs: 8.5g
• Protein: 40g
• Fiber: 2.3g
Pro Tips
• for the Best Beef Stew
• Don’t crowd the pot when browning the beef. Searing the meat in a single layer without overcrowding is the key to developing a deep, rich crust that translates to major flavor in the final stew.
• Always deglaze the pot. After sautéing, those browned bits (the fond) stuck to the bottom are concentrated flavor. Scraping them up with the red wine and broth incorporates them into your stew, making it taste like it simmered for hours.
• For a thicker stew, create a slurry. After the final pressure release, set the Instant Pot to SAUTE. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the stew and let it bubble for a minute or two until thickened.
FAQ
Q: What is the best cut of beef for this Instant Pot stew
A: Beef chuck is the ideal choice for this recipe. Its marbling and connective tissue break down under pressure, resulting in incredibly tender, melt-in-your-mouth meat that’s full of flavor.
Q: Is this Instant Pot beef stew recipe keto-friendly
A: Yes, this recipe is designed to be low-carb and keto-friendly. By swapping traditional potatoes for cauliflower rice, each serving contains only 8.5g of net carbs, making it a perfect comfort food for a ketogenic diet.
Q: Can I make this beef stew without red wine
A: Absolutely. While red wine adds a rich depth of flavor, you can easily substitute it. Simply use an equal amount of extra beef broth to deglaze the pot and scrape up the flavorful browned bits from the bottom.
Q: How do I get a thicker stew
A: For a thicker, richer gravy, you can make a simple cornstarch slurry. After the final pressure release, set the Instant Pot to SAUTE. In a separate small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the stew and let it bubble for a minute until it thickens.
