Instant pot payne stew is comfort food in its purest form: tender chunks of beef, sweet carrots, and aromatic herbes de provence in a deeply savory broth. The pressure cooker turns an hour of simmering into a weeknight-friendly meal. One bowl of this and the whole table goes quiet.
There’s nothing quite like a hearty, soul-warming bowl of stew on a chilly evening. This Payne Stew is the epitome of comfort food, packed with tender chunks of beef, sweet carrots, and aromatic herbs. Thanks to the magic of the Instant Pot, this deeply flavorful meal comes together in about an hour, making it perfect for a busy weeknight. Forget simmering on the stove for hours; this recipe delivers that slow-cooked taste with a fraction of the effort. Get ready to cozy up with your new favorite one-pot wonder!
Ingredients
• 1.5 lbs (680g / 24 oz) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 medium yellow onions, chopped
• 8 cloves garlic, minced
• 2 cups (240g / 8.5 oz) carrots, peeled and chopped into 1-inch pieces
• 1 cup (240ml) beef broth
• 2 teaspoons herbes de provence
• 1 teaspoon (5 ml / 0.2 fl oz) salt
• 1/2 teaspoon (10 ml / 0.3 fl oz) black pepper
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add olive oil. Once hot, add the beef cubes in a single layer (work in batches if necessary) and sear on all sides until deeply browned. Remove beef and set aside.
3. Add the chopped onions to the pot and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This is where the flavor is! Turn off the ‘Sauté’ function.
5. Return the seared beef to the pot. Add the chopped carrots, herbes de provence, salt, and pepper. Stir to combine.
6. Secure the lid and set the steam release valve to ‘Sealing’. Select the ‘Stew/Meat’ setting and cook on high pressure for 35 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining pressure.
8. Carefully open the lid, stir, and serve hot. For a thicker stew, make a slurry with 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch and 2 tablespoons (30 ml / 1 fl oz) of cold water, stir it in on the ‘Sauté’ setting, and simmer until thickened.
Nutritional Information
• Per Serving: Calories 250 | Total Fat 9g (0.32 oz) | Net Carbs: 12g (0.42 oz) | Protein 31g (1.09 oz) | Fiber: 1g (0.04 oz)
Pro Tips
• Don’t overcrowd the pot when searing the beef. Work in batches to ensure each piece gets a deep, brown crust for maximum flavor.
• A splash of red wine or balsamic vinegar when deglazing the pot will add a wonderful depth and acidity to the stew.
• For a brighter flavor, stir in a tablespoon of fresh chopped parsley just before serving.
• Feel free to add 1 cup (240 ml) of cubed potatoes or parsnips along with the carrots for an even heartier meal.
FAQ
Q: What kind of beef is best for this Payne Stew recipe
A: Beef chuck is the best choice for this Instant Pot stew. Its fat and connective tissue break down beautifully under pressure, resulting in incredibly tender and flavorful meat.
Q: Can I add potatoes or other vegetables to this stew
A: Absolutely! For a heartier meal, feel free to add 1 cup (240 ml) of cubed potatoes or parsnips along with the carrots before pressure cooking. No adjustment to the cooking time is needed.
Q: How can I make my Instant Pot stew thicker
A: To easily thicken your stew, create a slurry by mixing 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch with 2 tablespoons (30 ml / 1 fl oz) of cold water. After pressure cooking, turn on the ‘Sauté’ function, stir in the slurry, and simmer for a minute or two until it reaches your desired consistency.
Q: Can I make this beef stew without an Instant Pot
A: Yes. To adapt this for the stovetop, follow the searing steps in a Dutch oven, then cover and simmer for 2-3 hours until the beef is tender. For a slow cooker, complete the searing steps, transfer everything to the crockpot, and cook on low for 6-8 hours.
Pro Tips
- Sear the beef cubes in a single layer and work in batches — crowding the pot steams the meat and you lose the brown crust that flavors everything.
- Deglaze with the beef broth and scrape up every browned bit with a wooden spoon. That's where the flavor lives.
- For a brighter finish, stir in a tablespoon of fresh chopped parsley just before serving.
- A splash of red wine or balsamic vinegar when deglazing adds welcome depth and acidity to balance the sweet carrots.
- Let the pressure release naturally for 15 minutes — the beef finishes tenderizing in that time and comes out noticeably softer.
Frequently Asked Questions
Is payne stew keto-friendly?
It's moderately low-carb at about 12 g net carbs per serving, mostly from the carrots. For stricter keto, use fewer carrots and bulk up the bowl with the beef and broth.
Can I make this stew ahead of time?
Yes, and it's even better the next day. Refrigerate for up to 4 days or freeze for up to 3 months, then reheat slowly with a splash of beef broth.
How do I thicken the stew?
A slurry of 1 tablespoon cornstarch and 2 tablespoons cold water stirred in on Sauté works, though it adds carbs. For a keto-friendly option, simply simmer the stew uncovered until it reduces.
Which cut of beef should I use?
Beef chuck cut into 1-inch cubes is ideal — its marbling breaks down under pressure into meltingly tender pieces and enriches the broth.
Recipe card below.
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Instant Pot Payne Stew
Ingredients
Method
- Directions
- Set your Instant Pot to the 'Sauté' function.
- Add olive oil.
- Once hot, add the beef cubes in a single layer (work in batches if necessary) and sear on all sides until deeply browned.
- Remove beef and set aside.
- Add the chopped onions to the pot and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. This is where the flavor is!
- Turn off the 'Sauté' function.
- Return the seared beef to the pot.
- Add the chopped carrots, herbes de provence, salt, and pepper.
- Stir to combine.
- Secure the lid and set the steam release valve to 'Sealing'. Select the 'Stew/Meat' setting and cook on high pressure for 35 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining pressure.
- Carefully open the lid, stir, and serve hot. For a thicker stew, make a slurry with 1 tablespoon (15 ml / 0.5 fl oz) of cornstarch and 2 tablespoons (30 ml / 1 fl oz) of cold water, stir it in on the 'Sauté' setting, and simmer until thickened.
- Don't overcrowd the pot when searing the beef.
- Work in batches to ensure each piece gets a deep, brown crust for maximum flavor.
