Instant Pot Beef Shank Stew with Root Vegetables

Instant Pot beef shank stew is a hearty one-pot meal of pressure-braised beef, potatoes, carrots, and celery in a savory broth. Cooking the shanks first gives their connective tissue time to soften, while adding the vegetables later helps them keep their shape.

Ingredients

2 to 3 bone-in beef shanks, about 3 lb (1.36 kg) total
1½ tsp fine salt (9 g), plus more to taste
½ tsp black pepper (1 g), plus more to taste
1 tbsp neutral cooking oil (15 ml), such as canola or avocado oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 celery ribs, sliced, about ¾ cup (80 g)
4 garlic cloves, minced, about 12 g
1 tbsp tomato paste (16 g)
½ cup dry red wine (120 ml), or use additional beef broth
1½ cups beef broth (360 ml), reduced-sodium if preferred
1 tbsp Worcestershire sauce (15 ml)
1 tsp dried thyme (1 g), or 1 tbsp fresh thyme leaves (3 g)
1 bay leaf
1½ lb carrots, peeled and cut into 1-inch pieces (680 g)
1½ lb waxy potatoes, such as Yukon Gold, cut into 1½-inch chunks (680 g)
1 tbsp cornstarch (8 g) mixed with 1 tbsp cold water (15 ml), optional, for thickening
2 tbsp chopped fresh parsley (8 g), optional, for serving

Instructions

Prepare the ingredients. Pat the beef shanks dry with paper towels; drying them helps them brown instead of steam. Season all sides with the salt and pepper. Dice the onion, slice the celery, mince the garlic, and cut the carrots and potatoes into the sizes listed. Keep the potatoes in fairly large pieces so they hold up during the second pressure-cooking stage.
Brown the shanks. Select Sauté on a 6-quart or larger Instant Pot and add the oil. When it is hot, brown the shanks in batches, turning them so several sides develop a deep brown crust, about 10 minutes total. Avoid crowding the pot. Transfer the meat to a plate. If the pot looks dry between batches, add a small splash of oil.
Cook the aromatics and deglaze. Add the onion and celery to the pot and cook for about 3 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste; stir for 1 minute. Pour in the wine and scrape the bottom carefully to release any stuck-on fond. Let it bubble for about 1 minute. If you are not using wine, add the same amount of beef broth here.
Pressure-cook the beef. Add the broth, Worcestershire sauce, thyme, and bay leaf, then return the shanks and any plate juices to the pot. Lock the lid and set the valve to Sealing. Cook at High Pressure for 50 minutes. Allow about 10 minutes for the pot to come to pressure; the actual time depends on the amount and starting temperature of the ingredients.
Release pressure and check the meat. When the 50-minute cycle ends, leave the pot undisturbed for a 15-minute natural release, then carefully vent the remaining pressure. Open the lid away from your face. USDA FSIS recommends that whole cuts of beef reach a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; check the thickest part with a food thermometer after cooking. For stew, the shanks will normally be cooked well beyond that temperature and should be fork-tender. If they are still firm, return them to the pot and pressure-cook for another 8 to 10 minutes, then release pressure again.
Separate the meat. Transfer the shanks to a clean plate or cutting board. Remove and discard the bones, bay leaf, and any large pieces of gristle. Pull or cut the beef into bite-size pieces, keeping an eye out for small bone fragments. This takes about 8 minutes. Cover the beef loosely while the vegetables cook so it stays warm.
Cook the vegetables. Add the carrots and potatoes to the broth. Lock the lid, set the valve to Sealing, and cook at High Pressure for 4 minutes. Allow roughly 8 minutes for the pot to come to pressure. When the cycle ends, let it release naturally for 5 minutes, then vent the remaining pressure carefully. The vegetables should be tender when pierced but not falling apart; if your pieces are unusually large, they may need another minute at pressure.
Finish the stew. Stir the beef back into the pot and select Sauté. If you prefer a thicker broth, stir the cornstarch mixture again, then pour it in gradually while stirring. Simmer for about 2 minutes, or until the broth lightly coats a spoon. Taste and adjust the salt and pepper. Remove the bay leaf and serve with parsley if using.

Tips

Choose shanks with some meat around the bone. Beef shanks vary in thickness, so the listed weight is a better guide than an exact number of pieces. If your shanks are especially thick or still tough after the first pressure cycle, cook them a little longer before adding the vegetables; tender meat is the goal, not a specific appearance on the timer.
Prevent a burn warning. Browning leaves flavorful bits on the pot, but tomato paste or stuck-on food can trigger a burn notice. Scrape the bottom thoroughly while adding the wine or broth, and check that no browned fragments remain stuck before pressure-cooking.
Keep the vegetables chunky. Cut potatoes and carrots into generous pieces and add them only after the shanks are tender. Putting them in for the full beef cooking time is likely to leave them mushy. Waxy potatoes generally hold their shape better than very starchy baking potatoes.
Adjust the finish, not the pressure liquid. The broth can be thickened with the cornstarch slurry, or left thin for a more brothy stew. Avoid reducing the liquid below the amount required by your specific Instant Pot model; the broth is also what helps the cooker reach pressure.

Serving Suggestions

Serve the stew hot in wide bowls, making sure each portion gets beef, several pieces of vegetables, and plenty of broth. A slice of crusty bread, a warm dinner roll, or a simple piece of sourdough is useful for soaking up the liquid. For a more filling plate, spoon the stew over buttered egg noodles, mashed potatoes, or soft polenta; these are serving options rather than additions to the pressure-cooking pot.

A crisp green salad dressed with vinaigrette gives the meal a fresh contrast, while steamed green beans or sautéed cabbage make a simple vegetable side. If the broth tastes especially rich, finish each bowl with chopped parsley or a small squeeze of lemon. Add either at the table so the fresh flavor stays distinct instead of disappearing into the long-cooked stew.

Variations

Skip the wine: Replace the red wine with an equal amount of beef broth. Wine adds acidity and a deeper, more rounded flavor, but the stew still works without it. For a little extra brightness without alcohol, add 1 teaspoon (5 ml) of red wine vinegar to the finished stew, taste, and add more only if needed.

Use other root vegetables: Replace up to half of the potatoes or carrots with parsnips, turnips, or peeled rutabaga, cut into similar-sized chunks. These vegetables have different levels of sweetness and earthiness, so the finished stew will taste a little different. Add them with the potatoes and carrots, not with the shanks.

Make it more herb-forward: Add a small rosemary sprig with the thyme, then remove it with the bay leaf before serving. Fresh rosemary is potent, so one small sprig is usually enough. If you do not have dried thyme, use about 1 tablespoon of fresh thyme leaves; add the leaves with the broth.

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms in the pot after removing the shanks, then transfer them to a plate while you cook the onion. Stir the mushrooms back in with the beef at the end. They add a savory, earthy note without needing extra pressure-cooking time.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more cohesive the next day as the broth settles, though the potatoes may soften slightly during storage.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top because liquid expands as it freezes. Thaw overnight in the refrigerator when possible. Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave in a covered, microwave-safe bowl in short intervals. Add a splash of broth or water if the gravy has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the entire batch.

Frequently Asked Questions

Can I use boneless beef instead of beef shank?

Yes. Boneless beef chuck cut into large pieces is a practical substitute and generally becomes tender with a similar pressure-cooking approach. It will not have the same marrow-rich character as bone-in shank, and cooking time can vary with the size of the pieces. Check that the meat is fork-tender before proceeding to the vegetables, and give it additional pressure time if needed.

Why is my beef shank still tough after pressure-cooking?

Shank contains connective tissue that needs enough time to soften. If the meat is safe to eat but still chewy, it usually needs more cooking rather than less. Return it to the pot with the cooking liquid and pressure-cook for 8 to 10 more minutes, then check again. Shank thickness, starting temperature, and how quickly the cooker reaches pressure can all affect the time.

Can I put the potatoes and carrots in with the beef from the start?

It is not recommended for this recipe. The beef needs a long pressure cycle, while the vegetables cook much faster. Adding them at the beginning can make them break down before the shanks become tender. Cooking the beef first and the vegetables in a short second cycle gives you a better chance of keeping distinct, spoonable pieces.

Can I make this stew without browning the shanks?

You can skip browning if you are short on time, but the broth will have less of the deep roasted flavor that comes from the browned meat and vegetables. If you skip it, still sauté the onion, celery, garlic, and tomato paste, and scrape the pot after adding the broth. The pressure-cooking time for the shanks stays the same.

Can I make the stew ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat only the portion you plan to serve until it reaches 165°F (74°C). If making it a day ahead, you can also refrigerate the stew in one container and lift off any firm fat from the surface before reheating, if desired.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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