Instant Pot Beef Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Pressure release
10 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
443 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 centers on well-browned stew meat or chuck roast that seals in juices and adds depth of flavor. The meat is cooked along with chopped carrots, potatoes, celery, onions, and garlic, creating a balanced and filling stew. Tomato paste and dried thyme infuse the sauce with umami and herbal notes, while Worcestershire sauce enhances the savory character. The pressure cooking method yields tender meat and vegetables in reduced time compared to traditional simmering.
The stew's texture benefits from large, uniform vegetable chunks, using Yukon Gold potatoes to retain shape after cooking. The sauce is thickened with a cornstarch slurry to provide a smooth, velvety finish. This stew is suitable as a comforting main dish and pairs well with rustic bread or simple side salads.
Key tips include browning the beef without stirring to develop crust, deglazing the pot to incorporate browned bits, and tasting before serving to adjust seasonings. Avoid tender cuts like sirloin which can become tough. Cutting vegetables into large pieces prevents them from overcooking. The stew can be reheated gently and should be thickened just before serving to maintain consistency.
Ingredients
- 2 Tablespoon olive oil
- 2 ½ lbs stew meat or boneless chuck roast
- 1 ½ teaspoons salt plus more as needed
- ½ teaspoon black pepper plus more as needed, freshly ground
- 1 yellow onion chopped, medium
- 4 cloves garlic minced
- 3 carrot about 12 oz, cut on a slight diagonal into 1 1/2-inch piece, medium
- 3 potato about 12 ounces total, cut in about 1 1/2-inch chunks, medium Yukon Gold
- 2 celery coarsely chopped, ribs
- 2 Tablespoon tomato paste
- 1 teaspoon thyme dried
- 1 cup beef broth
- 2 Tablespoon Worcestershire sauce
- 1 Tablespoon cornstarch or arrowroot starch
- ¾ cup green peas thawed
- parsley for garnish (optional, fresh leaves
Instructions
- Heat 1 Tbsp olive oil in the Instant Pot on the Saute setting. Season beef with salt and pepper. When the oil is hot, add half the beef and sear it undisturbed until browned on the bottom, about 3 - 4 minutes per side. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.
- Add the onion and garlic to the Instant Pot and season with salt and pepper. Cook, stirring occasionally, until softened, 2 - 3 minutes.
- Add the tomato paste and dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1 cup beef broth and Worcestershire sauce and stir to combine to deglaze the pot, scraping up any browned bits.
- Add the carrots, potatoes, celery, seared beef, and any accumulated juices from the beef, and stir to combine.
- Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.
- When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.
- Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.
- Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.
Notes
- Use tougher cuts like stew meat or boneless chuck roast for tender results; avoid sirloin.
- Sear beef in batches without moving for 3-4 minutes per side to brown well and keep meat juicy.
- Deglaze the pot by scraping browned bits with broth to add flavor to the stew.
- Cut carrots and potatoes into about 1½-inch chunks to prevent them from becoming mushy.
- Choose Yukon Gold potatoes as they hold shape better during cooking; avoid Russet potatoes.
- Thicken the stew sauce with cornstarch or arrowroot just before serving for a creamy texture.
- Taste and adjust seasoning before serving for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 46g | 92% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 117mg | 39% |
| Sodium | 964mg | 40% |
| Potassium | 1390mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5315IU | 106% |
| Vitamin C | 34mg | 38% |
| Calcium | 85mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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