Name: Instant Pot Greek Beef Stifado
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 lbs stewing beef or chuck roast, cut into chunks; 2 tbsp olive oil; 1 lb pearl onions, peeled (or small onions halved); 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup crushed tomatoes; 1/2 cup red wine; 2 tbsp red wine vinegar; 2 bay leaves; 1 cinnamon stick or 1/2 tsp ground cinnamon; 3–4 whole cloves or 1/4 tsp ground clove; 1/2 tsp ground allspice; 1 tsp dried oregano; Salt and black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

Jump to Recipe·Leave a Review

Instant Pot Greek Beef Stifado is a rich, aromatic stew made with tender chunks of beef, whole pearl onions, warm spices, and a tomato-based sauce with a hint of red wine and vinegar. Traditionally slow-cooked for hours, I love how the Instant Pot transforms this classic Greek comfort dish into a quicker, weeknight-friendly meal—without sacrificing flavor.

Why You’ll Love This Recipe

I love this recipe because it delivers all the deep, comforting flavors of traditional stifado in a fraction of the time. The Instant Pot locks in moisture and infuses the beef with the rich spices and sweet onions, creating a melt-in-your-mouth texture that tastes like it’s been simmering all day. It’s the kind of dish that makes the kitchen smell amazing and brings everyone to the table fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stewing beef or chuck roast, cut into chunks
Olive oil
Pearl onions, peeled (or small onions halved)
Garlic, minced
Tomato paste
Crushed tomatoes
Red wine
Red wine vinegar
Bay leaves
Cinnamon stick or ground cinnamon
Whole cloves or ground clove
Allspice
Dried oregano
Salt and black pepper
Fresh parsley, for garnish (optional)

Directions

I set the Instant Pot to sauté mode and heat the olive oil. I brown the beef in batches, making sure it gets a good sear on all sides, then I set it aside.
In the same pot, I add a bit more oil and sauté the pearl onions until golden, then stir in the garlic and tomato paste. I cook for another minute to deepen the flavor.
I pour in the red wine and scrape up the browned bits from the bottom. Then I add the crushed tomatoes, vinegar, and all the spices—bay leaves, cinnamon, cloves, allspice, oregano, salt, and pepper.
I return the beef to the pot and stir everything together.
I seal the lid, set the valve to sealing, and pressure cook on high for 35 minutes. After cooking, I let the pressure release naturally for 10 minutes before releasing the rest manually.
I open the lid, give the stew a gentle stir, and let it sit for a few minutes to thicken slightly.
I serve it hot, garnished with parsley if I like, and pair it with crusty bread, mashed potatoes, or orzo.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Cook time: 35 minutes (plus pressure build and release time)
Total time: About 1 hour

Variations

I swap the beef for lamb shoulder when I want a more traditional variation.
For a slightly sweeter touch, I add a few raisins or a dash of honey to the sauce.
I use balsamic vinegar instead of red wine vinegar when I want a deeper flavor.
If I don’t have pearl onions, I use halved shallots or small white onions.
I serve it over polenta or rice instead of pasta for a change of texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day. To reheat, I use the microwave or warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. This dish also freezes well—I portion it out and freeze for up to 2 months.

FAQs

What makes stifado different from regular beef stew?

Stifado has a uniquely Greek flavor profile thanks to the use of pearl onions, red wine, cinnamon, and cloves. It’s both savory and slightly sweet with a rich depth.

Can I use another cut of beef?

Yes, I use chuck, stewing beef, or even brisket. The Instant Pot makes even tougher cuts tender and flavorful.

Can I make this without wine?

Absolutely. I replace the wine with additional broth and a splash more vinegar to keep the acidity balanced.

Do I need to peel pearl onions?

I do, but I usually blanch them in boiling water for 1–2 minutes, then slip off the skins easily to save time.

Can I thicken the sauce more?

Yes, I turn on sauté mode after cooking and simmer the stew uncovered for a few minutes to reduce the sauce if I want it thicker.

Conclusion

Instant Pot Greek Beef Stifado is one of my favorite comfort meals—it’s rich, full of bold Mediterranean flavors, and surprisingly easy to prepare. The tender beef and sweet onions melt into the tomato-wine sauce, creating a dish that tastes like it’s been passed down through generations. Whether I’m making it for guests or just craving a bowl of something hearty, this recipe never fails to satisfy.