Servings
Font
Back
0 from 18 votes

Instant Pot Beef Stew

This Instant Pot Beef Stew is as easy as it is delicious! Packed with flavor, this easy stew has succulent beef, made ultra-tender in the pressure cooker.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 469 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 pounds boneless beef chuck roast or beef stew meat
  • 4 medium carrots cut into 1-inch pieces on the diagonal
  • 1.5 pounds Yukon gold potatoes about 4 medium cut into 1 1/2-inch piece
  • 2 medium yellow onion chopped into big chunks
  • 4-6 cloves garlic pressed
  • 2 tablespoons olive oil divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 3 cups unsalted beef stock or low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • freshly chopped parsley to garnish

Instructions

    Cup of Yum
  1. Cut the beef into 1-1/2 inch thick chunks. Slice the onion into thick chunks. Cut the carrots diagonally into 1-inch pieces.
  2. Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel, then peel and cut into 1 1/2-inch piece.
  3. Place the beef chunks into a large bowl. Season with some salt and pepper. Turn the Instant Pot on. Add 1 tablespoon of oil into the pot and heat until shimmering hot.
  4. Working in batches, carefully add the seasoned beef chunks to the hot oil and sear each side until nicely golden brown about 4 to 5 minutes. Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
  5. Add in the remaining ingredients, except for cornstarch and parsley. Give it a gentle stir.
  6. Secure with the lid and lock it, setting the valve to the sealing position. Cook on manual mode for about 35 minutes at high pressure.
  7. Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.
  8. Meanwhile, in a small mixing bowl, combine cornstarch with 2 Tbsp of water, stir until a smooth paste forms, and set aside.
  9. Unlock the lid and remove the bay leaf. Pour the slurry into the stew and stir gently. Be careful not the mash the veggies while mixing.
  10. Switch the pot to the sauté mode and simmer until the consistency is slightly thick, a few minutes more.
  11. Transfer the stew into the serving bowls, garnish with freshly chopped parsley and serve.

Notes

  • Be sure to sear the beef, don't skip this step as it really brings out the flavor of the meat.
  • Do not crowd the pot at once, the meat will only steam cook and you won’t get all those lovely colors and flavors.
  • Use natural release for the best texture of the meat.
  • If you want the stew extra thick, you can add in another tbsp of cornstarch.
  • Be sure to add the cornstarch while the stew is hot, so it blends and thickens properly.
  • Make sure to remove the bay leaf.
  • Garnish the Instant Pot Beef Stew with fresh, chopped parsley.

Nutrition Information

Calories 469kcal (23%) Carbohydrates 34g (11%) Protein 35g (70%) Fat 22g (34%) Saturated Fat 8g (40%) Cholesterol 104mg (35%) Sodium 855mg (36%) Potassium 1470mg (42%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 6895IU (138%) Vitamin C 30mg (33%) Calcium 88mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 469

% Daily Value*

Calories 469kcal 23%
Carbohydrates 34g 11%
Protein 35g 70%
Fat 22g 34%
Saturated Fat 8g 40%
Cholesterol 104mg 35%
Sodium 855mg 36%
Potassium 1470mg 31%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 6895IU 138%
Vitamin C 30mg 33%
Calcium 88mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.