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Instant Pot Beef Stew1
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Instant Pot Beef Stew

This Instant Pot Beef Stew recipe offers a warm, hearty, and flavorful meal made quickly using pressure cooking. It features tender beef, fresh vegetables, and a rich broth perfect for comforting dinners.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Beef Stew, Comfort Food, Easy, Instant Pot, Quick
Servings: 6 servings

Ingredients

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 carrots peeled and sliced into 1/2-inch pieces
  • 3 stalks celery sliced
  • 3 medium potatoes peeled and cut into chunks (Yukon Gold or Russet)
  • 1 cup frozen peas
  • 2 cups beef broth make sure it’s from a trusted source
  • 0.5 cup tomato paste
  • 2 tablespoons Worcestershire sauce check for -certified or use a soy sauce alternative
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • to taste salt and freshly ground black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons water optional, for thickening

Instructions

  • Pat the beef cubes dry with a paper towel and season generously with salt and pepper.
  • Turn the Instant Pot to “Sauté” and add olive oil. Brown the beef cubes in batches about 3-4 minutes per batch, then remove and set aside.
  • Add diced onion to the pot and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  • Add tomato paste and stir with onions and garlic for about 1 minute. Pour in beef broth and Worcestershire sauce, scraping browned bits from the pot.
  • Return beef to the pot and add carrots, celery, potatoes, thyme, rosemary, and bay leaves. Stir to combine.
  • Seal the Instant Pot lid, set valve to “Sealing,” select “Manual” or “Pressure Cook” and cook on high pressure for 35 minutes.
  • Allow natural pressure release for 10 minutes, then quick release remaining pressure. Remove bay leaves. If desired, stir in cornstarch slurry and sauté until thickened.
  • Stir in frozen peas and warm for a couple of minutes. Adjust seasoning with salt and pepper. Serve hot.

Equipment

  • Instant Pot
  • Paper towel

Notes

Use beef chuck roast for tenderness and flavor. Searing beef adds richness. Deglaze pot thoroughly to avoid burn warnings. Cornstarch slurry thickens sauce without altering flavor. Natural pressure release keeps meat juicy. Optionally add red wine for extra flavor. Fresh herbs can be added at the end for brightness.
Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.