Name: Instant Pot Beef Stew (With A Secret Ingredient) Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 pounds stew meat or chuck roast, cut into 1-inch pieces; 1 Tablespoon oil; 2 medium russet potatoes, cut into 1-inch pieces; 1/2 large onion, chopped; 2 teaspoons minced garlic; 2 stalks celery, chopped; 2 cups carrots, chopped; 1 cup red wine; 2 Tablespoons Worcestershire sauce; 1/4 cup tomato-based chili sauce (e.g., Heinz); 2 1/2 cups low-sodium beef broth; Salt and pepper to taste; 2 teaspoons Italian seasoning; 2 Tablespoons cornstarch; 1/4 cup water; 2 Tablespoons fresh parsley or cilantro, chopped

Jump to Recipe· 4.1 from 8 reviews

I absolutely adore a hearty bowl of comfort food, and this Instant Pot Beef Stew (With A Secret Ingredient) Recipe has quickly become one of my all-time favorites. It’s rich, flavorful, and full of those cozy vibes we all crave on a chilly day. What’s more, it comes together so effortlessly in the Instant Pot, making it perfect for busy days when I still want something homemade and satisfying. The secret ingredient adds a subtle depth that I never knew my stew was missing until I tried it—now I can’t imagine making it any other way!

Why You’ll Love This Instant Pot Beef Stew (With A Secret Ingredient) Recipe

One of the things that excites me most about this recipe is its incredible flavor profile. You get the tenderness of perfectly cooked beef, the natural sweetness of carrots and celery, and then this wonderful depth from the chili sauce, which is the secret ingredient that elevates the whole dish. The splash of red wine and the Worcestershire sauce add layers of savory complexity, making every spoonful feel like a warm hug. It’s comfort food done right, with such balanced seasoning that I find myself going back for seconds without shame.

From a practical perspective, this stew has won me over with its ease of preparation. Using the Instant Pot means one-pot cooking that saves me time and clean-up headaches. I love how the pressure cooking method tenderizes the beef quickly, unlike the slow cooking that can take hours. Whether I’m making it for a weeknight dinner or a special family gathering, it’s a crowd-pleaser that stands out because of the unique twist from the secret ingredient—and the fact that it’s so straightforward encourages me to keep it in my regular meal rotation.

Ingredients You’ll Need

The image shows several clear glass bowls arranged on a white marbled surface, each holding different ingredients. There is a bowl with bright red pieces of raw meat in the top left, next to a larger measuring cup filled with dark brown liquid on the top right. In the center, a medium bowl contains a very dark, almost black, thick sauce. Other smaller bowls hold various ingredients including chopped green celery, orange carrot chunks, light yellow cubed potatoes with skin, finely chopped green herbs, minced light yellow garlic, black ground pepper, mixed dried herbs, light clear liquid, dark thick sauce, and a smooth bright red sauce. The bowls are neatly spread in a loose circular pattern, showing a colorful mix of fresh and prepared items. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient here is simple but essential, coming together to create that perfect symphony of flavors and textures. From the tender chuck roast to the hearty russet potatoes, every component serves a vital purpose in making this stew rich, colorful, and satisfying.

2 pounds stew meat or chuck roast: Cut into 1-inch pieces for the ideal tender chunks of beef.
1 Tablespoon oil: Use it for browning the meat to add depth and caramelized flavor.
2 medium russet potatoes: Chopped for hearty texture and to soak up the sauce beautifully.
1/2 large onion: Adds sweetness and a savory base to the stew.
2 teaspoons minced garlic: Infuses a warm, aromatic punch throughout.
2 stalks celery: Brings freshness and a subtle crunch.
2 cups carrots: Chopped for sweetness and vibrant color.
1 cup red wine: Essential for deglazing and creating a rich sauce foundation.
2 Tablespoons Worcestershire sauce: Boosts umami and deepens savory notes.
1/4 cup tomato-based chili sauce: This secret ingredient adds a subtle, tangy kick that makes all the difference.
2 1/2 cups beef broth (low-sodium recommended): Provides the flavorful liquid base.
Salt and pepper to taste: To enhance and balance all the flavors.
2 teaspoons Italian seasoning: A herby blend that brightens and layers the taste.
2 Tablespoons cornstarch: For thickening the stew if needed.
1/4 cup water: To mix with cornstarch for gravy thickening.
2 Tablespoons fresh parsley or cilantro: Chopped for a fresh, colorful garnish.

Directions

Step 1: Start by cutting your beef into 1-inch pieces if you’re not using pre-cut stew meat. I like to make sure the pieces are evenly sized for consistent cooking.

Step 2: Chop your potatoes, onion, carrots, and celery. If you want to save time on the day of cooking, I sometimes prep these the day before and just store them in the fridge.

Step 3: Press the Sauté button on your Instant Pot and wait until “Hot” appears on the display. Then, add the oil and let it heat up.

Step 4: Add the stew meat and brown it on all sides. This should take a couple of minutes per side—keep an eye on it because you only need to brown the outside, not cook it through.

Step 5: Toss in the chopped onion and garlic. If the pot looks dry, add a little more oil. Sauté until the onions become translucent and fragrant.

Step 6: Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all those flavorful brown bits stuck to the bottom—this adds so much flavor and also prevents the dreaded “Burn” warning.

Step 7: Stir in the potatoes, carrots, and celery, layering them evenly over the meat and onions.

Step 8: Add the beef broth, Worcestershire sauce, and the secret ingredient—the tomato-based chili sauce. Season with salt, pepper, and Italian seasoning to taste.

Step 9: Seal your Instant Pot and set it to cook at high pressure for 35 minutes. It’s important to give the beef time to become tender and for the flavors to marry perfectly.

Step 10: Once cooking is complete, allow the pressure to release naturally for about 15 to 20 minutes. Don’t rush this step if you want the best texture.

Step 11: If the stew looks too thin for your liking, mix 2 tablespoons of cornstarch with 1/4 cup water in a small bowl, then stir it into the hot stew until it thickens up nicely.

Step 12: Garnish with fresh chopped parsley or cilantro for a bright pop of color and fresh flavor before serving.

Servings and Timing

This recipe serves 4 generous portions, perfect for a family dinner or leftovers for the next day. Prep time typically takes about 15 to 20 minutes, especially if you chop the veggies ahead. Cooking in the Instant Pot is about 35 minutes under high pressure, and you should allow a natural release time of 15 to 20 minutes, which brings the total active time to roughly 1 hour and 10 minutes. There’s no extra resting time needed, though I often find the stew tastes even better once it sits for a while and the flavors meld.

How to Serve This Instant Pot Beef Stew (With A Secret Ingredient) Recipe

A deep white bowl with blue floral patterns on its outside holds a thick stew filled with several layers: large chunks of brown and tender meat, orange carrot pieces, pale yellow and light tan potato chunks, all sitting in a rich, dark brown broth with bits of green herbs sprinkled on top. This bowl rests on a blue plate with ridged edges, placed on a white marbled surface. In the blurry background, there is another bowl and containers labeled

When it’s time to serve, I love dishing out this beef stew piping hot—there’s nothing better than a steaming bowl full of rich sauce and tender chunks of beef and vegetables. It pairs beautifully with warm crusty bread or creamy mashed potatoes to soak up every last drop of that luscious gravy. On occasion, I serve it alongside a simple green salad dressed in vinaigrette to cut through the richness and add a refreshing balance.

For a lovely presentation, I sprinkle fresh chopped parsley or cilantro on top right before serving. This little flourish makes it feel special and adds a pop of color that brightens the rustic look. If I’m entertaining, I sometimes ladle the stew into small bowls or mini cocottes for an attractive, approachable plating that guests appreciate.

When it comes to drinks, I like to recommend a medium-bodied red wine like Merlot or Zinfandel, which complements the stew’s robust flavors without overpowering them. For a non-alcoholic pairing, a sparkling apple cider or even a spiced iced tea works wonderfully. This stew shines for cozy family dinners but is also a fantastic choice for casual gatherings or holiday meals where you want a warming, satisfying option that feels like home.

Variations

I often tweak this recipe depending on what I have on hand or dietary needs. For instance, if you want a gluten-free version, just make sure your Worcestershire sauce and chili sauce are gluten-free—many brands offer options. You can also swap the cornstarch thickener for arrowroot powder or let the stew reduce slightly for a naturally thicker gravy.

If you prefer a veggie-packed twist, adding mushrooms or parsnips gives a lovely earthy note that pairs well with the beef. For a dairy-free or vegan take, try replacing the beef with hearty mushrooms or lentils and use vegetable broth—I’ve experimented with this, and it’s surprisingly hearty and comforting.

As for cooking methods, although the Instant Pot is my go-to for speed and flavor, you could adapt this recipe for slow cooker use. Just brown the meat on the stove, put everything in the slow cooker, and let it go for 7 to 8 hours on low. I find the pressure cooking method locks in more intensity and richness, but slow cooking is definitely a great alternative.

Storage and Reheating

Storing Leftovers

I always store leftover beef stew in airtight containers to keep it fresh and flavorful. Glass or BPA-free plastic containers with tight-fitting lids work best because they prevent leaks and maintain moisture. Leftovers last well in the fridge for 3 to 4 days, which gives you plenty of time to enjoy this comforting meal again without losing quality.

Freezing

This Instant Pot Beef Stew (With A Secret Ingredient) Recipe freezes beautifully. I portion the cooled stew into freezer-safe containers or heavy-duty freezer bags, making sure to leave some headspace for expansion. It’ll keep for up to 3 months in the freezer. When you thaw it in the fridge overnight before reheating, the flavors remain intact, and the texture stays tender.

Reheating

To reheat, I prefer warming the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. This helps maintain the sauce’s perfect consistency and prevents the meat from toughening. You can also microwave in short intervals, stirring in between, but be careful not to overheat. Adding a splash of broth or water before reheating helps loosen the sauce if it has thickened too much in storage.

FAQs

Can I use different cuts of beef for this stew?

Absolutely! While chuck roast or stew meat are ideal because they become tender under pressure, you can also try brisket or short ribs. Just adjust cooking times if the pieces are much larger or tougher, but the Instant Pot does a great job of tenderizing various cuts.

What is the secret ingredient in this recipe and why is it important?

The secret ingredient is a tomato-based chili sauce, like Heinz chili sauce. It adds a subtle tangy and slightly spicy complexity that lifts the stew beyond traditional recipes. It enhances the depth of flavor without being overtly spicy, making the stew more dynamic and comforting.

Can I make this stew without red wine?

Yes, if you prefer to skip the wine, simply substitute it with an equal amount of beef broth and a splash of balsamic vinegar for acidity. The wine helps with depth and deglazing but is not absolutely necessary to achieve great flavor.

How do I avoid the “Burn” warning on the Instant Pot?

Deglazing the pot thoroughly with the wine after browning the meat and sautéing the onions is key to avoiding the “Burn” warning. Scraping up all the brown bits from the bottom ensures nothing sticks and burns when pressure cooking begins.

Is this recipe freezer-friendly?

Yes! This beef stew freezes very well and tastes just as delicious after being thawed and reheated. Just make sure to cool it completely before freezing and use airtight containers or freezer bags for the best results.

Conclusion

I hope you feel inspired to try this Instant Pot Beef Stew (With A Secret Ingredient) Recipe soon—it truly is one of those dishes that feels like a warm, comforting embrace whenever you need it. Whether you’re looking for a quick weeknight meal or something special to share with friends and family, this stew delivers big on flavor and ease. Once you discover the magic of that secret ingredient, I promise it will become a mainstay in your recipe collection just like it did in mine!