Instant Pot Hearty Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich and comforting beef stew loaded with tender root vegetables, cooked quickly in your Instant Pot for deep flavor in under an hour. This American-inspired Instant Pot recipe, ready in about 70 minutes, pairs beef chuck, cut into 1-inch cubes, yellow onion, diced, celery stalks, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and chopped into 1-inch pieces
• 1 large yellow onion, diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1/2 cup red wine
• 2 tbsp olive oil
• 3 fresh thyme sprigs
• 1 bay leaf
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp water

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1.5 lb beef chuck cubes coated lightly in 2 tbsp all-purpose flour and brown in batches for 3-4 minutes per side until a deep crust forms, then remove and set aside.
2. Step 2: Add 1 large diced yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Pour in 1/2 cup red wine to deglaze, scraping up browned bits for 2 minutes.
4. Step 4: Return the browned beef to the pot along with 3 sliced carrots, 2 chopped parsnips, 4 cups beef broth, 3 fresh thyme sprigs, 1 bay leaf, 1.5 tsp salt, and 1 tsp black pepper. Lock the lid and cook on high pressure for 35 minutes.
5. Step 5: After natural pressure release for 10 minutes, remove the lid and discard thyme sprigs and bay leaf. Stir together 2 tbsp water and any remaining flour from coating to thicken the stew if desired, simmer on sauté for 3 minutes until thickened and glossy.