Instant Pot Beef Stew with Red Wine Recipe Easy and Ready in 45 Minutes

Name: Instant Pot Beef Stew with Red Wine
Prep time: 10 min
Cook time: PT-494372H25M51S
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds beef chuck roast, cut into 1½-inch cubes; 2 tablespoons olive oil; 1 large yellow onion, diced (about 200g); 3 medium carrots, sliced (about 200g); 2 celery stalks, sliced (about 100g); 4 garlic cloves, minced; 1 cup red wine (240ml), dry variety like Cabernet or Merlot; 2 cups low sodium beef broth (480ml); 2 tablespoons tomato paste (30g); 1 tablespoon Worcestershire sauce (15ml); 1 teaspoon dried thyme or 3 sprigs fresh thyme; 1 bay leaf; 3 medium Yukon Gold or Russet potatoes, peeled and cut into chunks (about 450g); Salt and black pepper to taste

Posted on May 25, 2026

Lucas Edwards

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There was a Wednesday night last fall when I realized I’d seriously underestimated how long traditional beef stew takes. I had grand plans for a cozy dinner, but after two hours of simmering and a kitchen full of impatient kids, I was ready to toss in the towel and order takeout. That’s when I decided to finally test the Instant Pot for beef stew with red wine. Spoiler: it blew my expectations out of the water.

In just 45 minutes, this Instant Pot beef stew with red wine goes from raw ingredients to a rich, tender, soul-warming meal that tastes like it’s been bubbling all day long. I’ve now made this recipe more times than I can count, and every time, it feels like a little victory—a reminder that you really can have restaurant-quality comfort food without the all-day fuss.

Here’s the thing about this stew: it’s got the depth and complexity of slow-cooked beef stew, thanks to the red wine and perfectly balanced aromatics, but it’s ready fast enough for a busy weeknight. I’ve tested this recipe at least 15 times to nail the timing and the seasoning so that it’s foolproof. And trust me, once you make this, you’ll want to keep it in your regular rotation.

Why You’ll Love This Recipe

This Instant Pot beef stew with red wine has completely changed my dinner game. There are so many reasons I keep coming back to it, but here are the big ones:

Speed without sacrifice — You get tender, flavorful beef and perfectly cooked vegetables in about 45 minutes. No more waiting hours for stew to soften.
Deep, rich flavor — The red wine adds that classic, savory depth that makes the stew taste like it’s been simmering all day.
Hands-off cooking — Once you’ve browned the beef and set the Instant Pot, it pretty much cooks itself. Great for busy weeknights when you want to focus on other things.
Kitchen-friendly ingredients — Most of these are staples you probably already have. I keep a bottle of decent red wine in the fridge just for this stew.
Perfectly portioned — Feeds 4-6 people with leftovers that actually taste better the next day.
Meal prep champion — Make it ahead and reheat for effortless lunches or dinners.

Honestly, this stew has saved me on more than one hectic evening when I wanted something comforting and homemade but didn’t have hours to wait. It’s my go-to when I want that slow-cooked taste without the slow cooker wait. If you love hearty meals but need something that fits your busy life, this recipe’s for you.

Ingredients You’ll Need

Here’s the best part—most of these ingredients are pantry and fridge staples, but I want to highlight a few that really make this stew sing.

Beef chuck roast (2 pounds / 900g, cut into 1½-inch cubes) — This cut is perfect for stew because it gets tender and flavorful when pressure-cooked. Don’t skip browning it; it’s key for flavor.
Olive oil (2 tablespoons / 30ml) — Use a good quality one for browning the beef. I like a fruity extra virgin for finishing.
Yellow onion (1 large, diced / about 200g) — Adds sweetness and body. White or red onion works, but yellow is my favorite here.
Carrots (3 medium, sliced / about 200g) — Sweet and hearty, they hold up well under pressure.
Celery stalks (2, sliced / about 100g) — Adds that classic aromatic depth.
Garlic cloves (4, minced) — Fresh only. Garlic is a must for rich flavor.
Red wine (1 cup / 240ml) — Use something drinkable but not fancy. I usually pick a dry red like Cabernet or Merlot. It’s the secret to that deep, rich flavor.
Beef broth (2 cups / 480ml) — Low sodium to control salt levels. Vegetable broth works in a pinch but changes the flavor.
Tomato paste (2 tablespoons / 30g) — Adds umami and thickens the stew. Don’t skip this step.
Worcestershire sauce (1 tablespoon / 15ml) — Boosts savory notes.
Thyme (1 teaspoon dried or 3 sprigs fresh) — Classic herb for beef stew.
Bay leaf (1) — Adds subtle earthiness.
Potatoes (3 medium Yukon Gold or Russet, peeled and cut into chunks / about 450g) — I love Yukon Gold for their buttery texture.
Salt and black pepper — To taste. I recommend seasoning in layers for best results.

Pro tip: If you want to sneak in some extra veggies, frozen peas or green beans tossed in right before serving work great. Also, I always have an extra sprig of thyme handy for garnish.

Equipment Needed

You don’t need anything fancy here—just kitchen basics that hopefully you already have.

Instant Pot or electric pressure cooker — A 6-quart model is ideal. I use mine all the time for recipes like this one and slow cooker creamy tomato basil gnocchi soup.
Large skillet or sauté pan — For browning the beef. Use stainless steel or cast iron if you have it. Non-stick is fine but won’t get the same fond.
Sharp chef’s knife — For chopping vegetables and cutting meat.
Cutting board — A sturdy one you don’t mind getting messy.
Wooden spoon or silicone spatula — For stirring and scraping up browned bits.
Measuring cups and spoons — Standard kitchen measuring tools.

Quick note: If you don’t have an Instant Pot, you can try this on the stove with a heavy pot or Dutch oven, but it’ll take closer to 2 hours. I’ve done both ways, and the Instant Pot is hands-down my favorite for weeknight stew.

How to Make It: Step-by-Step

Alright, let’s get cooking! I’m walking you through exactly how I make this Instant Pot beef stew with red wine so it comes out tender, flavorful, and perfectly cooked every time.

Step 1: Prep Your Ingredients (10 minutes)

Start by cutting your beef chuck into 1½-inch cubes. Dice the onion, slice the carrots and celery, peel and chop the potatoes, and mince the garlic. Measure out your liquids and herbs. Having everything ready before you start cooking makes the process smooth.

Step 2: Brown the Beef (8 minutes)

Set your Instant Pot to “Sauté” mode and heat the olive oil until shimmering. Add the beef cubes in batches—not overcrowding the pot—and brown on all sides, about 3-4 minutes per batch. Don’t skip this; the browned bits (fond) add incredible flavor. Transfer browned beef to a plate.

Step 3: Sauté the Veggies (3 minutes)

In the same pot, add diced onion, celery, and carrots. Sauté for about 3 minutes until they start to soften and smell sweet. Stir frequently to scrape up those tasty browned bits from the bottom.

Step 4: Deglaze with Red Wine (2 minutes)

Pour in the cup of red wine and use your spoon to scrape up any browned bits stuck to the pot bottom. This step unlocks all that flavor and prevents a burn warning during pressure cooking. Let the wine simmer for 2 minutes to reduce slightly.

Step 5: Add Remaining Ingredients and Pressure Cook (35 minutes)

Turn off “Sauté” mode. Add beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, and browned beef back into the pot. Stir everything to combine. Seal the Instant Pot lid and set to “Pressure Cook” or “Manual” on high for 35 minutes.

Once cooking is done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.

Step 6: Add Potatoes and Final Simmer (10 minutes)

Open the lid and add the potatoes. Seal the lid again and pressure cook on high for 8 minutes. Quick release pressure when done.

Remove the bay leaf and thyme sprigs, stir, and season with salt and pepper to taste.

Step 7: Serve

Ladle the stew into bowls and serve hot. The beef should be fork-tender, the vegetables cooked through, and the sauce rich and glossy. If you want, garnish with fresh thyme or parsley.

Expert Tips & Tricks

Brown the beef in batches: Crowding the pan steams the meat instead of browning it, which kills flavor.
Don’t skip deglazing: That red wine step clears the pot bottom and adds depth. I’ve had the Instant Pot throw a burn warning when I rushed this part.
Use natural pressure release: It helps keep the beef tender and juicy. I usually set a timer so I don’t forget.
Adjust seasoning last: Salt can concentrate during pressure cooking, so always taste before adding more.
Make it extra cozy: Stir in a tablespoon of butter or a splash of cream at the end for richness.
Save leftovers: The stew tastes even better the next day. Reheat gently on the stove or in the microwave with a splash of broth or water.

Real talk: I burned this stew once by rushing the sauté and skipping the deglaze. The flavor was flat, and the Instant Pot almost gave up on me. Lesson learned!

Variations & Substitutions

Once you’ve nailed the classic, here’s how to switch things up:

Make it a short ribs stew — Swap the chuck for beef short ribs for extra richness and gelatinous texture.
Vegetarian twist — Use mushrooms and lentils instead of beef, vegetable broth, and skip the Worcestershire sauce. It’s hearty and earthy.
Spicy kick — Add a diced jalapeño or ½ teaspoon red pepper flakes with the aromatics for heat.
Root vegetable mix — Try parsnips, turnips, or sweet potatoes instead of or alongside the carrots and potatoes.
Herb swap — Rosemary or marjoram can replace thyme for a different herbal note.

On substitutions: If you don’t have red wine, use extra beef broth with a splash of balsamic vinegar for acidity. It won’t be quite the same but still delicious.

Serving & Storage

This stew is hearty enough to stand alone, but I like to serve it with some crusty bread or a simple green salad to balance the richness. When I want to keep things easy, I pair it with a dense bean salad with feta for a fresh contrast.

Leftovers keep well in the fridge for up to 4 days. Store in an airtight container and reheat gently on the stove with a splash of broth to loosen the sauce. Avoid microwave reheating without adding liquid—it dries out fast.

Freezing is possible but can alter the texture of the potatoes, so I recommend freezing without potatoes and adding fresh ones when reheating.

Nutrition Information

Nutrient	Per Serving (6 servings)
Calories	380
Protein	32g
Carbohydrates	22g
Fiber	3g
Sugars	5g
Fat	18g
Saturated Fat	7g
Cholesterol	90mg
Sodium	420mg
Iron	3.5mg

Here’s the deal: this stew packs a solid protein punch with the beef and has enough carbs to keep you satisfied. The fat mostly comes from the beef chuck and olive oil, so it’s balanced. Using low-sodium broth helps keep the sodium in check. If you’re watching calories, trimming some fat from the beef or swapping potatoes for extra veggies can lighten it up.

Final Thoughts

So that’s my Instant Pot beef stew with red wine—the recipe that rescued my weeknight dinners and convinced me that rich, comforting meals don’t have to take hours. I’ve probably made this stew a dozen times this season alone, and it’s a crowd-pleaser every time.

This recipe fits perfectly into busy lives without sacrificing flavor or heartiness. Plus, it’s easy to tweak based on what you have on hand or your family’s tastes. Whether you’re feeding hungry kids, hosting friends, or just craving a bowl of cozy warmth, this stew’s got you covered.

If you decide to make it, drop a comment and tell me how it turned out! I love hearing from readers, whether you have a tweak, a question, or just want to brag about how much everyone loved it. Happy cooking—and may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use a different cut of beef?

A: Absolutely! Beef chuck is ideal because it gets tender and flavorful under pressure, but you can use stew meat or short ribs. Just keep in mind that leaner cuts like sirloin might dry out faster, so watch cooking times closely.

Q: What if I don’t have red wine?

A: You can substitute with extra beef broth plus a tablespoon of balsamic vinegar or red wine vinegar for acidity. It won’t have quite the same depth, but it still tastes great. Avoid using cooking wine—go for something you’d drink.

Q: Can I double this recipe?

A: Yes! Just double all ingredients and use the largest Instant Pot you have. Cooking times stay the same, but make sure the pot isn’t more than two-thirds full to avoid safety issues.

Q: Why did my Instant Pot say “burn” during cooking?

A: Usually that means the bottom of the pot had stuck bits or wasn’t deglazed properly. Always scrape the browned bits off the bottom and deglaze with wine or broth before pressure cooking to prevent this.

Q: Can I make this stew ahead of time?

A: Definitely. It’s even better the next day when the flavors meld. Reheat gently on the stove with a splash of broth or water to keep it creamy. I often make this for meal prep alongside recipes like the everything bagel chicken sheet pan dinner for a week of easy meals.

Q: How do I thicken the stew if it’s too thin?

A: After pressure cooking, switch the Instant Pot back to “Sauté” and simmer the stew uncovered for 5-10 minutes to reduce. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it in and simmer until thickened.

Q: Can I freeze leftovers?

A: You can freeze the stew, but potatoes sometimes get mushy when thawed. If freezing, consider leaving out the potatoes and adding fresh ones when reheating. Freeze in airtight containers for up to 3 months.

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