Instant Pot Beef Stew
Hearty and flavorful beef stew cooked quickly in an Instant Pot with tender meat and vegetables.
15 mins
Prep Time
35 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 4 medium potatoes, cubed
- 3 cups beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp cornstarch (optional, for thickening)
Nutrition Facts
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Instructions
Set the Instant Pot to 'Sauté' mode. Add olive oil and brown the beef cubes in batches, seasoning with salt and pepper. Remove and set aside.
In the same pot, add onions and garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Add carrots, celery, and potatoes. Stir to combine with the onions and garlic.
Return the browned beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well.
Close the lid and set the Instant Pot to 'Pressure Cook' on high for 35 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
If a thicker stew is desired, mix cornstarch with 2 tbsp water and stir into the stew. Set to 'Sauté' mode and simmer for 2-3 minutes until thickened.
Taste and adjust seasoning with salt and pepper if needed. Remove bay leaf before serving.
Chef's Tips
- Browning the beef adds depth of flavor, so don't skip this step.
- For extra richness, substitute 1 cup of broth with red wine.
- Cut vegetables into uniform sizes for even cooking.
- Let the pressure release naturally for tender meat; quick release can make it tough.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Serve with crusty bread or over mashed potatoes for a complete meal.
