Instant Pot Beef Stew
Hearty and flavorful beef stew cooked quickly in the Instant Pot with tender meat and vegetables.
15 mins
Prep Time
35 mins
Cook Time
6
Servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, sliced
- 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 for about 3-4 minutes per side. Remove and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
Add the carrots, potatoes, and celery to the pot. Stir to combine with the onions and garlic.
Return the browned beef to the pot. Pour in the beef broth, tomato paste, and Worcestershire sauce. Add thyme, rosemary, bay leaf, salt, and 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 cooking is complete, 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 and cook for 2-3 minutes until thickened.
Remove the bay leaf and serve the stew hot, garnished with fresh parsley if desired.
Chef's Tips
- Browning the beef adds depth of flavor, so don’t skip this step.
- For a richer taste, use red wine instead of some of the beef broth.
- If you prefer a thicker stew, mash some of the potatoes before serving.
- This stew tastes even better the next day as the flavors meld together.
- Freeze leftovers in airtight containers for up to 3 months.
