Instant Pot Beef Stew
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
392 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
Description
Instant Pot Beef Stew features 2-inch pieces of beef chuck browned before pressure cooking alongside baby gold potatoes and chopped carrots. Aromatics like garlic and onions start the base, and a mixture of tomato paste, Worcestershire sauce, and herbes de Provence adds depth to the broth. The stew is cooked under pressure for 25 minutes, followed by a natural pressure release. Frozen peas are stirred in at the end with a cornstarch slurry to thicken the stew. The result is a rich, thick stew with tender beef and vegetables infused with herbal and savory notes.
The texture balances the softness of slow-cooked vegetables with a hearty beef bite, while the thickened broth clings to each component. This method cuts down cooking time compared to traditional stovetop stews but maintains a full flavor and comforting mouthfeel.
This stew serves well as a main course, paired simply with bread or a green salad. It offers a complete meal with protein, starch, and vegetables in one dish.
Potatoes can be swapped for red or other preferred types but should be chopped to similar sizes for even cooking. Using beef chuck cut fresh or pre-cut stew meat both work. Adjust seasoning after cooking to taste.
Ingredients
- 1 tablespoon butter
- 1 yellow onion chopped
- 3 teaspoons garlic minced
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 ⅕ pounds beef chuck cut into 2-inch pieces
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper more to taste, cracked
- 1 tablespoon herbes de provence or Italian herb blend seasoning
- 1 poun gold potato halved, baby size
- 4 large carrot peeled and chopped into 2-inch pieces
- 2 cups beef broth divided
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons corn starch
- 1 cup peas frozen
Instructions
- Set your pressure cooker to SAUTE. Add butter, melt, then add garlic and onions and stir for 1-2 minutes until fragrant. Transfer onions and garlic to a dish and set aside.
- Add oil to the pot. Add beef to the pot and season generously with salt and pepper. Sear the beef pieces for 3-4 minutes until just browned on the outsides.
- Whisk together 1 cup of the beef broth, tomato paste, worcestershire sauce, salt, pepper, and dried herbs. Pour into pot.
- Add potatoes and carrots to the pot as well as the onions and garlic you had set aside earlier.
- Cover, turn vent to the SEALED position, and set to PRESSURE COOK or MANUAL for 25 minutes.
- Natural release (do nothing) for 10 minutes, then turn the vent valve and let the remaining pressure release. Once float valve has dropped, remove the lid.
- Set to SOUP setting. Whisk together remaining 1 cup of beef broth and the corn starch. Stir into the soup along with the frozen peas. Give it a stir as the liquid thickens and the peas heat up.
- Taste, add salt and pepper as needed, and garnish with fresh thyme or parsley if desired before serving. Enjoy!
Notes
- Substitute baby red or regular potatoes for the gold potatoes, keeping pieces between 1/2 and 2 inches for even cooking.
- Pre-cut stew meat can replace chopped beef chuck based on preference or availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 115mg | 38% |
| Sodium | 907mg | 38% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8291IU | 166% |
| Vitamin C | 16mg | 18% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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