Pressure Cooker Beef Stew Recipe

There’s something about a bowl of Pressure Cooker Beef Stew that feels like home. I grew up watching my mom simmer stew for hours, but now with my pressure cooker, I can have the same comforting flavors in a fraction of the time. This recipe is perfect when you crave cozy food without the long wait. It’s a family favorite, and I love serving it with crusty bread to soak up every drop. If you’re exploring more Pressure Cooker Recipes, this one’s a must-try. My kids say it tastes like a hug in a bowl! I also shared something similar in my slow cooker beef stew if you prefer a low-and-slow method.

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What You’ll Need

Here’s what goes into my stew—and a few notes I’ve learned along the way:

• Beef chuck roast – I like chuck because it becomes melt-in-your-mouth tender.
• Potatoes – Baby potatoes or russets both work; I leave the skin on for extra flavor.
• Carrots – They add natural sweetness and color.
• Celery – For that classic stew flavor.
• Onion & garlic – Fresh is always best; it makes the base so rich.
• Tomato paste – Deepens the broth.
• Beef broth – I use low-sodium so I can season to taste.
• Peas – Stirred in at the end for freshness.
• Seasonings – Bay leaf, thyme, salt, and pepper.

I always keep air fryer chicken wings on standby for nights when I want a fun side with stew—it’s a surprisingly good combo!

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Step-by-Step Guide to Pressure Cooker Beef Stew

This stew comes together quickly but tastes like it cooked all day. I’ve also linked one of my pasta favorites—spaghetti carbonara—because I often rotate it with this stew for easy weeknight meals.

Step 1 — Sear the Beef

Start by browning the beef chunks in a little oil on sauté mode. This step builds deep flavor, so don’t rush it. I always let the meat get a nice crust.

Step 2 — Add Aromatics

Toss in the onion, garlic, and celery. Sauté until fragrant. The smell at this stage reminds me of my grandmother’s kitchen—warm and inviting.

Step 3 — Deglaze

Add a splash of beef broth to scrape up all those browned bits. Don’t skip this—it’s where the flavor hides!

Step 4 — Build the Stew

Stir in tomato paste, carrots, potatoes, the rest of the broth, and seasonings. I like to tuck the bay leaf right in the middle.

Step 5 — Pressure Cook

Lock the lid and cook on high pressure for 35 minutes. It’s amazing how quickly the beef becomes fork-tender.

Step 6 — Finish with Peas

Once you release pressure, stir in the peas. They brighten everything up and make the stew feel fresh.

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Pro Tips & Easy Swaps

• Use beef chuck for best tenderness.
• Add a splash of red wine when deglazing for depth.
• Frozen peas work perfectly—no need to thaw.
• If you like thicker stew, mash a few potatoes at the end.
• Want it lighter? Swap half the potatoes for parsnips.
• Fresh herbs (like thyme) always lift the flavor.
• Double the recipe—it freezes beautifully.
• If you like a spicy kick, add a pinch of red pepper flakes.

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Serving Ideas & Variations

I often serve this stew with warm bread, but it’s also wonderful over rice or even buttered noodles. Here are a few ideas:

• With crusty sourdough bread.
• Over mashed potatoes for extra comfort.
• Paired with a fresh green salad.
• Ladled over egg noodles.
• With roasted vegetables on the side.
• Topped with fresh parsley and a squeeze of lemon.

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Common Mistakes (and How to Fix Them)

• Beef too tough? Cook longer—chuck needs time to soften.
• Too watery? Let it simmer on sauté mode to reduce.
• Lacking flavor? Add a spoon of tomato paste or an extra bouillon cube.
• Vegetables mushy? Cut them in larger chunks.

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Frequently Asked Questions