Instant Pot Greek Beef Stifado Recipe

Why You’ll Love Instant Pot Greek Beef Stifado Recipe

I enjoy this recipe because it delivers incredible depth of flavor in a fraction of the traditional cooking time. I like how the Instant Pot transforms tough cuts of beef into fork-tender bites, and I appreciate how the spices create a savory, slightly sweet sauce that tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds beef chuck, cut into 1.5-inch cubes
2 tablespoons olive oil
2 large onions, sliced
4 cloves garlic, minced
1 can (14 ounces) diced tomatoes (with juice)
1 1/2 cups beef broth
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon allspice
1 bay leaf
Salt and pepper, to taste
1 cup pearl onions (frozen or fresh)
Fresh parsley, chopped (for garnish)

Directions

I set the Instant Pot to sauté and heat the olive oil. I brown the beef in batches so it sears properly, then set it aside. In the same pot, I sauté the sliced onions until softened, followed by the garlic until fragrant.

I return the beef to the pot and add the diced tomatoes with their juice, beef broth, tomato paste, oregano, cinnamon, allspice, bay leaf, salt, and pepper. I stir everything together and fold in the pearl onions.

I secure the lid, set the valve to sealing, and pressure cook on high for 35 minutes. After cooking, I allow the pressure to release naturally for 10 minutes before venting the rest. I remove the bay leaf, adjust seasoning, garnish with parsley, and serve hot.

Servings and Timing

I make this recipe to serve about 6 people. I spend roughly 15 minutes prepping and 35 minutes cooking, bringing the total time to around 50 minutes.

Variations

I sometimes add carrots for extra sweetness. When I want a thicker sauce, I simmer the stew on sauté mode for a few minutes after pressure cooking. I also enjoy serving it with mashed potatoes instead of rice or pasta.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth if needed.

FAQs

What cut of beef works best?

I prefer beef chuck because it becomes very tender under pressure.

Why brown the beef first?

I find browning adds depth and richness to the final stew.

Can I make this ahead of time?

I often do, since the flavors deepen and improve overnight.

Are pearl onions necessary?

I like their sweetness, but I can replace them with chopped onions if needed.

Can I use frozen beef?

I thaw it first so it browns properly.

Is this dish spicy?

I find it warmly spiced but not hot at all.

Can I thicken the sauce?

I simmer it uncovered or mash a few onions into the sauce.

What should I serve it with?

I enjoy it over rice, pasta, or with crusty bread.

Does it taste better the next day?

I think it does, as the flavors have more time to meld.

Can I freeze beef stifado?

I freeze it in portions for up to three months and thaw overnight before reheating.

Conclusion

I keep this Instant Pot Greek beef stifado in my rotation because it delivers bold, comforting flavor with minimal effort. I love how it brings together simple ingredients and traditional spices into a stew that feels timeless, hearty, and deeply satisfying.