Instant Pot Beef Stew With Mushrooms and Red Wine

6-8 servings
1 hr

There is nothing more comforting with the cold season upon us than a warm hearty bowl of stew waiting at the dinner table, like this German-style instant pot beef stew.

Beef chunks that melt in your mouth with meaty mushrooms and bacon bits all cooked up in a flavorful thick red wine sauce, very similar to beef bourguignon.

A perfect dish to fend off the cold bite of fall and winter chills and bring back memories of cozy winter days snuggled in blankets by a toasty fireplace.

Making stew in a pressure cooker like the Instant Pot is perfect. The beef gets super tender in a fraction of the time it'd take to achieve that on the stove.

Making a pot of stew is an art in itself. You can take certain steps to have that depth and layers of flavor that makes a sensational bowl of beef stew regardless of whether you are using a pressure cooker.

Stews are dishes that convey a very special feeling of being at home. They are cozy and fill the home with a wonderful scent that promises fine dining.

You can get all the rich taste and depth of flavor of beef stew that has been simmered for hours, without having to slave in your kitchen to do so!

Make it for a fraction of the time with this amazing Instant Pot German Stew recipe.

Serve beef stew with dairy-free mashed potatoes, egg noodles, polenta, or crusty bread.

Visit the post for more ideas and tips as well as slow cooker and stove-top cooking methods.

Instant Pot Beef Stew With Mushrooms and Red Wine
Recipe details
  • 6-8  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 2 pounds cubed beef stew meat
  • 3 tablespoons oil
  • 2 large onions
  • ½ pound bacon chopped
  • 1 tablespoon flour
  • 2 cups dry red wine
  • 8 oz. whole mushrooms
  • 2 dry bay leaves
  • 1 sprig of fresh thyme
  • 1 teaspoon tomato paste
  • Salt and white pepper to taste
  • Fresh parsley for garnishing optional

Select "Sauté" to preheat the Instant Pot. When the word "Hot" appears on the display add the chopped onions and bacon and cook without the lid, stirring occasionally, until bacon is crisp and onions are soft.
Add beef and dust with flour. Stir all together and sauté until beef is browned on all sides. Deglaze the pot with red wine, scraping the brown bits from the bottom of the pan with a wooden spoon.
Add the mushrooms, bay leaves, thyme, and tomato paste and season the goulash with salt and white pepper to taste.
Press "Cancel" to turn the cooker off. Close the lid and steam valve on the instant pot.
Cook on high pressure for 30 minutes, and then allow the pressure to release naturally for 15 minutes before doing a quick release.
  • If you can't find beef pre-cut stew meat, purchase a chuck roast and cut it into cubes yourself.
  • The alcohol in the wine dissolves as it simmers in the pot. However, if you are not a fan of using it on your dish, you can always use an equal amount of beef stock.
All that's Jas
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  • Janet Forbes Janet Forbes on Sep 17, 2020

    if I wanted to add carrots when and how would that be done?

    • See 2 previous
    • Lynn Rary Renz Lynn Rary Renz on May 11, 2022

      I would add them after the cooking of the meat and cook them maybe 10 min longer

  • Irene Flourne Irene Flourne on Sep 27, 2020

    Could this be prepared in a Crock Pot and cook for several hours on low temperature?

    • All that's Jas All that's Jas on Mar 13, 2021


      Follow steps 1-3 in the recipe directions for Instant Pot, then transfer to the slow cooker.

      Add the remaining ingredients, cover with a lid, and cook on low for 8-10 hours.