Why You’ll Love this Pressure Cooker Beef Stew
If you’re looking for a hearty meal that delivers maximum flavor with minimum fuss, this pressure cooker beef stew is about to become your new best friend. The magic happens in about half the time of traditional stewing methods, transforming tough chuck roast into melt-in-your-mouth tender bites.
I love how this recipe creates that perfect balance of savory meat, earthy vegetables, and rich gravy. The addition of balsamic vinegar and red wine? Genius for depth. And those potatoes that hold their shape without turning to mush? A total game-changer. Who’s time for all-day cooking when you can get the same comforting results in under an hour?
What Ingredients are in Pressure Cooker Beef Stew?
Creating a delicious pressure cooker beef stew requires high-quality ingredients that work together to build deep, savory flavors. The beauty of this recipe is how it transforms simple, everyday ingredients into something truly spectacular. I’m always amazed at how the pressure cooker helps infuse every component with rich taste in such a short time—something that would normally take hours on the stovetop.
- 2¼ pounds chuck roast, cut into 1½-inch cubes
- 2 small red potatoes, cut into large cubes
- 2 medium carrots, cut into chunky disks
- 2 stalks celery, cut into chunks
- ½ sweet onion, cubed
- 1 teaspoon minced garlic
- ¼ cup red wine
- 1 to 1¼ cups beef stock
- 1 tablespoon balsamic vinegar
- 4 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 bay leaves
- Emeril’s Essence spice blend (¾ teaspoon paprika, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme)
- Additional ¼ teaspoon salt and ¼ teaspoon pepper
What makes this recipe special is the custom spice blend mixed with flour for dredging the beef—it creates an amazing flavor foundation. You can make a larger batch of the Emeril’s Essence spice mixture and store it for future use, which is a real time-saver. Just multiply the amounts by four and use one tablespoon per recipe.
Another ingredient tip? Don’t cube your meat too far in advance, as it needs to be relatively dry for proper browning, not swimming in its own juices.
How to Make this Pressure Cooker Beef Stew
Making this pressure cooker beef stew is a wonderful balance of preparation and letting the cooker do its magic. Start by chopping your vegetables—2 medium carrots into chunky disks, 2 stalks of celery into chunks, and ½ sweet onion into cubes. You can prep these the night before and store them in a baggie in the refrigerator if you’re looking to save time on cooking day.
Next, mix your spice blend (Emeril’s Essence) by combining ¾ teaspoon paprika, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried oregano, and ¼ teaspoon dried thyme in a small bowl. Stir this into 2 tablespoons of all-purpose flour.
Now for the star of the show—the beef. Cut your 2¼ pounds of chuck roast into approximately 1½-inch cubes, trimming away excess fat. Don’t cube the meat too far ahead of time, as it needs to be dry enough for proper browning. Dredge each piece thoroughly in your flour-spice mixture.
Heat 2 tablespoons of olive oil in your pressure cooker over medium heat, then brown the meat in batches (don’t crowd the pan or they’ll steam instead of sear). Once all meat is browned and set aside, deglaze the pot with 1 tablespoon of balsamic vinegar and ¼ cup of beef stock, scraping up all those delicious browned bits.
Add your vegetables with 1 teaspoon of minced garlic, sauté for 3 minutes, then remove all but ½ cup of vegetables. The final assembly is where the pressure cooker really shines. Return the browned meat to the pot, add 2 bay leaves, ¼ cup red wine, and the remaining beef stock (bringing the total to 1-1¼ cups).
Secure the lid and cook at high pressure for 20 minutes. While that’s happening, prepare 2 small red potatoes by cutting them into large cubes. After the 20-minute cook time, quick-release the pressure, add the potatoes and reserved vegetables, then cook under pressure for another 10 minutes.
One final quick release, and voilà—you’ve got a richly flavored beef stew that tastes like it simmered all day, ready to warm you from the inside out.
Pressure Cooker Beef Stew Substitutions and Variations
While the classic pressure cooker beef stew recipe offers a delicious meal as written, you’ll love how adaptable it can be to your pantry and preferences.
Don’t have chuck roast? Try using beef brisket or stew meat instead. Red wine can be swapped for additional beef stock with a splash of Worcestershire sauce for depth.
Those beautiful red potatoes could become sweet potatoes or even butternut squash for a slightly sweeter profile.
Not a fan of cayenne? Simply omit it or substitute smoked paprika for a different warmth.
I’ve even tossed in frozen peas during the last minute for a pop of color and sweetness.
What to Serve with Pressure Cooker Beef Stew
This hearty pressure cooker beef stew stands beautifully on its own, but the right accompaniments can turn it into an absolute feast.
I love serving mine with crusty French bread or warm dinner rolls for sopping up that rich gravy—why let any of that goodness go to waste?
A simple green salad with vinaigrette provides a bright contrast to the deep flavors of the stew.
For something more substantial, try a side of buttery mashed potatoes or fluffy rice.
Sometimes I’ll even add a dollop of sour cream on top of each bowl, which melts into the stew creating creamy pockets of tang.
Final Thoughts
After discovering the convenience of pressure cooker beef stew, I’m convinced it deserves a permanent spot in your recipe collection.
The way it transforms tough chuck roast into melt-in-your-mouth tenderness in under an hour still amazes me.
What I love most? The depth of flavor that normally takes hours develops in a fraction of the time. Those aromatic spices, the rich broth, the perfectly cooked vegetables—all ready without babysitting a pot all day.
Trust me, once you’ve mastered this technique, you’ll wonder how you ever lived without it.
Perfect for busy weeknights or lazy Sundays, it’s comfort food without the wait.
