Instant Pot Beef Stew
User Reviews
5
Instant Pot Beef Stew
Description
This Instant Pot Beef Stew recipe uses olive oil to brown beef chunks before cooking them with onions, garlic, and celery to build foundational flavor. Beef stock, tomato paste, Worcestershire sauce, bay leaf, and thyme provide a robust base for the stew. Potatoes and carrots are added later to maintain their texture. Cooking under high pressure for 35 minutes breaks down connective tissues in the beef, resulting in tender meat and a flavorful broth.
The stew achieves a balance of savory, herbal, and slightly tangy notes with a hearty texture. Potatoes soften but hold shape, and carrots add sweetness. The dish offers a homestyle, one-pot meal ideal for cooler days or when comfort is desired.
After pressure cooking, a cornstarch slurry enriches and thickens the broth. Using the natural release method prevents abrupt texture changes. The recipe advises caution regarding potential 'burn' warnings on Instant Pots, recommending reference to model-specific guidance for safety.
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef stew meat
- 1 onion chopped, large
- 3 cloves garlic minced
- 1 celery chopped, stalk
- 4 cups beef stock
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1 tablespoon thyme dried
- salt
- black pepper
- 4 potato cut into 1-inch pieces, Yukon gold variety
- 3 carrot cut into 2-inch pieces, medium
- 1/4 cup water
- 2 tablespoons cornstarch
Instructions
- Set Instant Pot to Saute mode and add one tablespoon of olive oil.
- Once oil is heated, add beef stew meat in a single layer on the bottom of the pot. You may need to do a few batches. Brown the beef on all sides. Once beef is browned, remove from pot and set aside.
- Once all the beef is browned, add the second tablespoon of olive oil. Once that oil is heated, add onion, garlic, and celery.
- Saute until the vegetables are tender. Remove from pot and set aside.
- Add beef stock, tomato paste, and Worcestershire sauce to the pot and whisk until combined. Using a wooden spoon, scrape up all burned bits from the bottom of the pot.
- Add meat and vegetables back into the pot. Add bay leaf, thyme, salt, and pepper. Stir to combine.
- Add potatoes and carrots to pot - DO NOT STIR.
- Put the lid on the Instant Pot and make sure it is set to 'sealing'. Set Instant Pot to Manual and cook on high pressure for 35 minutes.
- When the timer goes off, let the Instant Pot naturally release for 20 minutes. Then do a quick release and remove the lid. Remove bay leaf.
- Set Instant Pot to Saute mode. Mix together water and cornstarch. Pour into stew and stir gently. Be careful not to break up the vegetables.
- As soon as the stew has thickened, serve immediately.
Notes
- Use a 6-quart Instant Pot or similar for best results; be aware of model sensitivity to "burn" errors and consult manufacturer guidance if needed.
- Natural pressure release helps retain stew texture and flavor after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 228kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 299mg | 12% |
| Potassium | 888mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3121IU | 62% |
| Vitamin C | 11mg | 12% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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