Instant Pot Beef Stew
Hearty and comforting beef stew with tender meat, carrots, and potatoes, 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 onion, chopped
- 3 garlic cloves, minced
- 4 carrots, sliced
- 3 potatoes, cubed
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black 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 for about 3-4 minutes per side. Remove and set aside.
In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
Add the browned beef back to the pot, along with carrots, potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and black pepper. Stir well.
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 carefully quick-release any remaining pressure.
If a thicker stew is desired, mix cornstarch with 2 tbsp of water and stir into the stew. Set to 'Sauté' mode again and cook for 2-3 minutes until thickened.
Remove the bay leaf, adjust seasoning if needed, and serve hot with crusty bread or over mashed potatoes.
Chef's Tips
- Browning the beef adds depth of flavor, so don’t skip this step.
- For extra richness, substitute 1 cup of beef broth with red wine.
- If using frozen vegetables, add them after pressure cooking to avoid overcooking.
- Leftovers taste even better the next day as flavors meld together.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
