Instant Pot Beef Stew
Hearty and flavorful beef stew with tender meat and vegetables, cooked quickly in an Instant Pot.
15 mins
Prep Time
35 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 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
- 2 tbsp tomato paste
- 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, ensuring all sides are seared. 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 well to combine with the onions and garlic.
Return the browned beef to the pot. Add beef broth, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
Close the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' mode for 35 minutes.
Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
If a thicker stew is desired, mix cornstarch with 2 tbsp water and stir into the stew. Simmer for a few minutes until thickened.
Chef's Tips
- Browning the Beef: Take time to properly brown the beef for deeper flavor. Don’t overcrowd the pot to ensure even browning.
- Vegetable Variations: Feel free to add other vegetables like mushrooms or peas for extra texture and flavor.
- Herb Substitutes: Fresh herbs can be used instead of dried. Double the amount for fresh herbs.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Serving Suggestion: Serve with crusty bread or over mashed potatoes for a comforting meal.
