Instant Pot Beef Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
469 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
Description
The Instant Pot Beef Stew recipe begins by searing seasoned beef chunks to develop a browned, flavorful crust, which deepens the stew's overall taste. Carrots, potatoes, onions, garlic, and herbs including Italian seasoning, thyme, and a bay leaf complement the beef, creating layers of savory notes. Tomato paste and Worcestershire sauce add depth and umami to the broth.
After assembling the ingredients, they are pressure cooked for 35 minutes, allowing the beef to become tender while the vegetables absorb the rich flavors. Cornstarch mixed in at the end thickens the broth for a satisfying stew-like consistency. The dish is garnished with fresh parsley to add a touch of freshness and color.
This stew serves as a comforting main meal, suitable for cooler days or occasions requiring a warm, flavorful dish. The sizeable vegetable pieces retain texture and provide substance alongside the softened meat.
To maximize flavor, do not skip searing the beef. Avoid overcrowding to ensure proper browning. After cooking, remove the bay leaf before serving. If a thicker stew is preferred, add additional cornstarch while the stew is hot to blend smoothly. Garnishing improves presentation and adds a mild herbal note.
Ingredients
- 2 pounds beef chuck roast boneless, or beef stew meat
- 4 medium carrot cut into 1-inch pieces on the diagonal
- 1.5 pounds Yukon Gold potato cut into 1 1/2-inch piece, about 4 medium
- 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 black pepper ground
- 3 cups beef stock unsalted, or low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning dried
- 1 teaspoon thyme dried
- 1 bay leaf
- 2 tablespoons cornstarch
- parsley to garnish, freshly chopped
Instructions
- Cut the beef into 1-1/2 inch thick chunks. Slice the onion into thick chunks. Cut the carrots diagonally into 1-inch pieces.
- 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.
- 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.
- 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.
- Add in the remaining ingredients, except for cornstarch and parsley. Give it a gentle stir.
- 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.
- Once the pot beeps, allow the pot to release pressure naturally, about 15 minutes.
- Meanwhile, in a small mixing bowl, combine cornstarch with 2 Tbsp of water, stir until a smooth paste forms, and set aside.
- 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.
- Switch the pot to the sauté mode and simmer until the consistency is slightly thick, a few minutes more.
- Transfer the stew into the serving bowls, garnish with freshly chopped parsley and serve.
Notes
- Sear beef in batches to develop a golden crust and enhance flavor; do not crowd the pot.
- Use natural pressure release for tender meat texture.
- Add cornstarch while stew is hot to properly thicken the broth.
- Always remove bay leaf before serving.
- Garnish with freshly chopped parsley for color and fresh aroma.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 469 kcal
% 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.
User Reviews
Overall Rating
5
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