Instant Pot Bourbon Beef Stew | Easy Fall Comfort Food Recipe

Warm up with this rich and flavorful Instant Pot Bourbon Beef Stew recipe! Tender beef, hearty vegetables, and a splash of bourbon come together in a savory broth for the ultimate comfort food. This easy pressure cooker recipe is perfect for weeknight dinners, meal prep, or cozy family meals. Learn step-by-step how to make beef stew in your Instant Pot that’s packed with flavor and ready in a fraction of the time. Great for fall, winter, or anytime you’re craving a hearty one-pot meal!

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Instant Pot Bourbon Beef Stew Recipe

Serves: 4

1 ½ lbs. stew beef
3 T avocado oil
¼ C all-purpose flour
½ C bourbon (or substitute ½ C broth)
1 ½ C beef stock/broth, low sodium
8-ounce can tomato sauce
3 tsp. Worcestershire sauce
2 cloves garlic, minced or paste
2 tsp. paprika
½ tsp. dried dill
½ tsp. dried rosemary
½ tsp. dried basis
½ tsp. dried thyme
¼ tsp. red pepper flakes
4-6 small/medium yellow or red potatoes, cut into 1–2-inch pieces
2 parsnips, peeled and cut into 1-2-inch pieces
5 medium carrots, peeled and cut into 2-inch pieces
½ onion, thinly sliced
2 ½ tsp. Kosher salt (divided)
1 tsp. Ground black pepper (divided)
¼ C parsley, chopped to garnish

Pour the avocado oil into the inner pot of your pressure cooker. Set your Instant Pot to sauté more.
While your Instant Pot is getting hot, toss the stew meat with the flour. Stir to coat.

When the Pot reads “hot”, add in the meat and season with 1 ½ tsp. kosher salt and ½ tsp. ground black pepper. Cook till browned, about 5 minutes (You may need to add a bit more avocado oil). Take the meat out of the pot and reserve on a plate.

Pour the bourbon into the pot and scrape using a flat wooden spoon, making sure to scrape up all the brown bits on the bottom of the pot. The bourbon will reduce by half, and the alcohol will cook off. This will take 3 minutes.

Now, add in the garlic paste, tomato sauce, Worcestershire sauce, paprika, dried basil, dried dill, dried rosemary, and dried thyme. Give this all a stir to combine. Hit cancel.

Add the stew meat back into the pot. Set to pressure cook, “more” or “high” for 30 minutes. When the time is up, let it natural release for 10 minutes (this means just leave it alone). After 10 minutes, hit cancel and release the pressure by pushing or sliding the pressure release valve depending on your Instant Pot model.

Use a slotted spoon to remove the beef to a serving platter.

Add the carrots, potatoes, parsnips and onions to the pot and season with 1 tsp. kosher salt and ½ tsp. ground black pepper. Set the Instant Pot to Pressure cook, “more” or “high” for 7 minutes. When the timer goes off, quick release the pressure by pushing or sliding the pressure release button. Wait until all the pressure has been released and remove the top.

Add the veggies to the serving platter, top with chopped parsley. Enjoy!

#InstantPotRecipes #BeefStew #ComfortFood #BourbonBeefStew #EasyDinnerIdeas

Hey, I’m Dr. Jay. Welcome to my kitchen. Today, I’m going to show you one of my favorite Instant Pot meals. We’re making a bourbon Yeah, you heard me right. A bourbon beef stew. It’s going to be so good. It’s going to be so hearty and easy, but it’s going to be loaded with a bunch of veggies, too. So, I just have my Instant Pot set uh sauté and high, or it might say more on yours. I have 3 tablespoon of avocado oil. And you may need a little bit more, and that’s okay. In the pot, just let it get nice and hot there. And it’s going to read hot in just a minute. Also have one4 cup of allpurpose flour. And I’m just going to season the stew meat. So I have a pound and a half of stew meat. Just kind of give it all a little toss. This is just going to help to thicken thicken our stew. That’s all. It’s a great way to add a little thickening agent right up front. Okay. So I’m just going to get all the meat coated. And then we’re going to also season with some salt and pepper. I love an Instant Pot and I love this time of year. I don’t know about you all, but I know we haven’t actually been in hit fall yet. I think it’s on the 21st, is that correct? That we come into fall, but I am so ready for it. I am so ready. I am not a summer gal. I like colder weather. I like sweatshirts and all of that. But in Texas here, we’re just about a week or so away of our weather kind of changing. At least that’s what our weatherman has promised here. So, I’m going to hold them to it. So, we’ll see. Anyway, I’m just getting this all coated. We’re going to get it in our pot. But I love an Instant Pot because literally we just kind of screw the top on, let it do its thing, and I can be multitasking in the house. I’m sure like you all, we’re just busy people, right? We got a lot of things going on. So, let’s see. That’s pretty good. And this says nice and hot. So, I’m actually going to put my meat in there. Then, we’ll get it seasoned once it’s in the pot. Get it all in there. Actually, I’m going to get that excess flour in there as well. Okay. Just going to give it a good season. A good pinch of salt and then a good dose of black pepper. Put them right over the top. I love these little electric grinders. Saves me a little time. Okay. And I’m just going to let this brown on all sides. This will take about 5 minutes total. Okay. It’s smelling good in here already. Oh my goodness. So, I just got a little bit of color on the meat. I’m going to scoop it out. Also got that flour in the bottom there. That’s going to thicken our sauce, right? So, just going to scoop this out. I could leave it in there, but I really like to see the bottom of my pot. I really want to get all those brown bits that we’ve kind of created from the flour and from the meat. I want to kind of scrape them up cuz we’re going to get our bourbon in there in just a second. It’s funny. I’m not a big, you know, drinker or bourbon drinker, but it really does add delicious flavor to your food. I mean, my husband loves it, you know, just to have a little rice or whatever else he puts in it. But I’m going to add it into our beef stew. Okay, so I have a half a cup of bourbon. It’s going to go in there. And I’m going to let this reduce. Okay, so this is important. I want this to kind of reduce because you can serve this to children. I mean, all the alcohol is actually going to cook off and I’m going to use it actually to delaze the bottom of the pan. Oh, it got me. That Oh, it smells so good, though. Okay, so I’m just as I’m as the alcohol is burning off, you can hear me. I’m kind of scraping the bottom of the pan here with my little uh flat edge spoon because with an Instant Pot, one of the biggest things you got to be careful of once I seal the top and I’m going to pressure cook, anything that’s on the bottom is actually going to cause what we call a burn notice to happen. And it just will stop the cooking. And it’s not a big deal. Well, I mean, I’ve been doing this so long, I’ve had all those issues happen. That’s why I like to be able to tell you not to do it. All you would have to do is if that happened to you, is is go on, scrape the bottom, and then resume the cooking. Just put your top back on. But I don’t want you to have to do that. So, okay. Oh my gosh, that just smells amazing. Now, I’m going to continue building my layers of flavor. Right. So, this is a couple teaspoons or a couple cloves of garlic that are minced going in. I’m going to add a cup and a half of good beef broth. Okay. Going to go in. I love these little measuring things. I can see easily on the side. I get I find I need those reading glasses for everything. But with these, I can see pretty good. So, this is going to go in. Again, I’m going to go in just with my little spoonula here, my flat spoon. Kind of get everything worked up off the bottom. Make sure there’s nothing left there sticking. And I’m also going to work in that flour. That’s going to thicken our sauce a little bit. I’m actually going to grab a whisk once I make sure that I’ve got everything off the bottom. It’s funny how I don’t know, just a few ingredients is already smelling great in here. I don’t know about you all, but I really found the Instapot to be one of my biggest friends in the kitchen. I never thought I would say that. I’ve always been, you know, a complete oven and stove top cook. I’ve become more of a countertop cook recently, but it’s really just saves me a lot of time and I find like I’m always multitasking. So, I’d love to hear it, too. Like, please write in my comments. I’d love to know what you all are cooking at home. If you have some favorite Instapot recipes that you’d like to share with me, I’d love to know. I’m just waiting for my sauce here to thicken up a little bit with that flour. So, I want it to come back to a little bit of a boil and that’s going to like start to thicken. I don’t want it too thick. I mean, this is a stew, right? So, we we want to have a great And I’m going to put lots of veggies in this. It’s going to be amazing. So, we got that. I’m actually going to hit cancel. I’m going to put in the rest of my ingredients. So, I’m going to put the beef back in. And then we’re going to get this sealed up. Wow, the beef is actually tenderizing and cooking in here. I’m going to do the veggies. I Some people put them all in at once, but honestly, you can, but they’ll really be mushy, and I I just don’t like them like that. So, this is 8 oz of of tomato sauce. Go in and you could just use your your favorite kind. This is just from my local um grocery store, HB. If you all live in Texas, you all know we love our HB here. So good. We love our barbecue and we love our HB. Okay, then my spices. Now, I’ve got two teaspoon of paprika, just regular paprika. I have 3 teaspoon of woristers sauce. We love it a little spicy, so a pinch of red pepper flakes. You could absolutely leave that out if you don’t like spice. And then I have in here I have a half a teaspoon of each. I have dried basil, thyme, dill, and rosemary all going in. Just This is going to be like a flavor bomb for your palette. I promise. Okay, so I’ve shut that off. I’m just going to give this all a mix and I’m going to put the meat back in. Okay, just get that all combined. Fabulous. Okay, I love this cuz it’s hearty and basically it’s one pot. So, it just it’s it’s great. You can absolutely do this during the week. This is absolutely a weekn night meal. Okay, I’m going to put the meat all back in. If there’s any drippings there, you want all that goodness to go in. Don’t let that go to waste. That’s liquid gold. I’m gonna give it just a little stir in there. Okay, I’m gonna put my little hat on here. My little Insta Pot pop hat. I’m just going to set it for pressure cook. I want to make sure it’s on more or high. And I’m going to use these little up and down um up and down little indicators here. And I’m going to set it for 30 minutes. What’s going to happen is it’ll take about 10 15 minutes for this to come up to pressure. It’s going to countdown for 30 minutes. When the timer goes off, I’m going to let it natural release for 10. All that means is for 10 minutes, I just let it do it do its thing. I don’t touch it. After 10 minutes, I’ll release whatever steam or pressure is left inside the pot. And then we’ll get our veggies in. Because I like to have my veggies I like them soft, but I I don’t want them mushy. So, the veggies will go in as the meat just kind of sits for about 5 minutes and they’ll go in for 5 minutes. I can’t wait to serve this up and show youall. Okay, so my timer’s already gone off. It’s actually now counting up. So, it cooked for 30 minutes, pressure cooked on high, and now I’m just kind of letting it get naturally released for about 10 minutes. Doesn’t have to be exact. It’s just going to make that even more tender and delicious. In the meantime, what I’ve been doing is I peeled up five mediumsized carrots. Just kind of cut them into big chunks. I like my veggies nice and rustic, but you cut them as you like them. Plus, I think it keeps them a little bit more firm. I just like them like that a little bit better. Half an onion. I’m just going to thinly slice it. We love onion with everything. So, I’m just going to put in and we like it nice and tender. So, I’m just going to nice and thinly slice. Keep my fingers out of the way. So, I’d love to know what you all are cooking up in your kitchen as the weather gets a little bit cooler. I don’t know what it is, but it just gets me excited. It’s funny too because like in Texas or actually even when we were living in Florida, people always say like it’s summer time, let’s grill it. And I’m thinking, oh no, it’s too hot. Let’s let’s wait. So I can’t wait to like start doing some stuff on my outdoor smoker and my barbecue grill. I’m excited. So I can’t wait for this weather. Okay, if you all have never had one of these, these are amazing. This is a pastnip. So good. So tasty. It’s a root vegetable. It looks like a carrot, but it has like um I don’t know, like a little a light anise flavor to them. Just so good. So So good. Oh, the other thing too. I talk about these things all the time. I learned this from Rachel Ray years ago. A garbage bowl. I just cover up a bowl, put a little liner in it, and this way I don’t make a mess, and then when I’m done, I can just take the plastic bag and throw it away. Just makes for easy clean up. So, I’m just going to again, I’m just going to kind of peel this up. I’m going to cut it into big chunks. And then in a few minutes, we’re going to get the meat out. We’re going to get our veggies in. And then we’re going to serve this up with a little fresh parsley on top. It’s going to be just divine. As you guys probably can tell, I’m not originally from Texas, right? So, it gets confusing because, you know, I’m like got this Boston accent thing going on and sometimes I come in and out of it because I’ve been gone so long and now I’m throwing y’all all the time. I’m not sure who I am, but we we are really loving Texas. We moved here a few years ago just to be with our grandkids and it’s been a blessing all around getting to spend time with them. I never had children myself, just wasn’t in the plans, I guess. And which is fine because my husband has two beautiful daughters and so now I have three grandsons right here that are local. Yep. It’s fabulous. Never thought I’d be called grandma, but it’s pretty cool. All right, just going to finish getting these peeled up. I’m going to chop up the potatoes and those I’m going to leave them chunky as well. That we just keep our veggies a little bit firmer. Pressure cooker really does a job on these things in a good in a good way. See, I’ll show you. Just like that. Bowls clean. Get that out of my way and throw this in the trash. So again, going to leave these in big chunks. And I think what I’m going to do is this is kind of big. So I’m going to cut this in half. And then big chunks with that as well. Oh my gosh, they smell so good. Pastas, please don’t pass them up in the grocery store. They’re so good. And there’s just so many veggies out there that if you haven’t given them a try, my new thing lately has been rudabagga. I mean, I know that sounds crazy. I don’t really remember having it growing up. Maybe I did. Of course, I always thought it was an old person’s food. And you know, I am an old person now. So, there you go. But it’s delicious. It has like it’s not a potato, but it has like a potatoey kind of texture to it. So, I really love it because I feel like, you know, I’m getting more fiber. It’s full of vitamin C’s, but I have less of those carbs there. So, I I like that. Always trying to watch our weight a little bit. Okay. So, again, I’m going to leave these in big chunks. And I just have like five potatoes. That’s it going in. I love potatoes. I love pasta. I love it all. But I’m Eric and I are on a little bit of a slim down right now. But we still don’t want to sacrifice right flavor or textures, right? And you don’t have to. So this is going to be very veggie forward with our beef stew. It’s going to be so good. So we just got to 10 minutes, which is perfect. So all I’m going to do now, I’m going to just hit my release button. Some of your machines, mine is a push down. You might have a slide. I’m just going to push this down. And I just want all the rest of the pressure that’s in that machine to go away. Other than that, I’ll be redecorating my kitchen. And I kind of like our kitchen the way it is, so we don’t want to do that. Okay. So, I’m just going to wait for that pin to drop. And then I’m going to get my beef out. Love the beef stew. So delicious. Okay, so that pin is dropped. It’s going to release. It’s safe to release now. Oh my gosh, smells amazing. So, I’m just going to get my beef out. Put it in my little bowl here. Fantastic. Okay, so I got my meat out. I’m going to actually give the sauce a taste because I want to put my veggies in, but I want to make sure I’ve got good seasoning. I’m pretty sure I do, but Oh, yeah. Oh my gosh. Yes, that is delicious. So, veggies going to go in. And we do have potatoes in there, and they can really handle a lot of seasoning. I’m going to hit it with a nice pinch of salt. Always want to season every layer as you’re cooking. It just really makes your food that much better. Okay. Some ground black pepper. Going to give this all just a mix. Don’t really have to, but And again, like, so for me, I mean, I’m cooking for just Eric and I tonight, but you could double this recipe just as easy. That’s the great thing about the Instant Pot. You could add more veggies. Um, it’s not going to change the recipe. It’s not going to change the flavors or anything like that. Okay, so our little top goes back on. We’re going to go on to Let me just cancel this here. I’m going to actually hit pressure cook. And now we’re gonna go five minutes. So I’m gonna bring this counter down to five. It’ll just take a couple minutes for that to come back to pressure again. And then 5 minutes and we’re going to have dinner on the table. Beef stew. Fabulous. Okay, so the moment of truth. We’re going to take the lid off. Oh my gosh. Amazing. Oh yeah. Oh yeah. That looks fantastic. I’m just going to move this over just a tad. I’m going to get all my veggies in here. Oh yeah. So good. So, we’re going to feel really good about eating this tonight. Got some meat in there, but we got a lot of veggies in there, too. Right. A little bit veggie forward. Oh, it smells fabulous. I will give this a taste for you in just a second. And if you want to, I’m not going to um because the sauce is fine for me, but if you want your gravy a little bit thicker, um all you would have to do is take a couple tablespoons of corn starch, mix it with a couple tablespoons of cold water. Cold is important. And then you turn this back on sauté. Mix that together. It’s called a slurry. put it back in and just let it come up to a bubble cuz the corn starch won’t thicken until it’s until it’s come up to that like kind of bubble temperature and it’ll just thicken it up for you a little bit. But I am fine with just this. Just like that. Oh my gosh. Oh yeah. I love a good stew. So good. You know, falls here are soon to be here, right? When you’re making something this good. And I am going to move stuff around just a little bit so you can see everything that’s in there. I kind of covered all the meat up with with the veggies. I’m just going to give it a little stir there. Excellent. Oh yeah, that looks incredible. Looks incredible. Yep. Get some of that meat up there. Get it all coated with that gravy. Yes, please. There you have it. Beef stew in an Instant Pot. It takes a little over an hour to get it all done because it’s it’s the time for it to come up to pressure. But honestly, for me, I love it cuz when I come home and I’m doing things like this, it gives me like just pockets of time. It’s funny cuz my friend Rene and I always talk in the morning on a way to work. We’re always saying we’re always looking for those pockets of time, right? Just to do a little something or other. So, yeah. So, I’m a big fan. Instant Pot, you are my friend. I am going to put some fresh parsley over at the top. So, we got some fresh parsley. I’m just going to finish it off with a good I’ve already washed this and dried it. I don’t care if I’ve got big stems in there. That’s just going to add flavor. Yep. [Applause] Good. I love having these big boards. It gives me a lot of room to move and groove. Okay, just going to give that a sprinkle over the top. Oh my goodness. Okay, I am now going to give this a little bit of taste for you. I’ve made a mess, but hey, that’s what I do in the kitchen. I’m going to get just a little bit of carrot. Let’s see. Get a little bit of that. A little bit of the potato. Oh, the potato is just like coming apart. Actually, I’m going to get just a little bit of that little piece of the meat. And I’m going to go in. Oh my god, y’all. That’s delicious. Actually, I thought I was getting potato. I got a pasta. Fabulous. I love that flavor. Oh, and I just got a little kick from the chili peppers. Yum. You guys are going to love this. So easy in your Instant Pot. beef stew. A little over an hour from from start to finish, but but I think it’s worth it. Listen, if you all love these recipes, please don’t forget to share with your friends and family. I hope you make up for it, too. And don’t forget to subscribe if you haven’t done that yet. And click that bell. That way, you know when our next video is coming out. All right, we love you all. Enjoy.