Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 Tablespoon olive oil; 2 ½ lbs stew meat or boneless chuck roast; 1 ½ teaspoons salt; ½ teaspoon freshly ground black pepper; 1 medium yellow onion; 4 cloves garlic; 3 medium carrots; 3 medium Yukon Gold potatoes; 2 celery ribs; 2 Tablespoon tomato paste; 1 teaspoon dried thyme; 1 cup beef broth; 2 Tablespoon Worcestershire sauce; 1 Tablespoon cornstarch; ¾ cup thawed green peas; fresh parsley leaves

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Pressure release
10 mins
Total Time
1 hr 5 mins
Servings
6 servings
Calories
443 kcal
Course
Main Course
Cuisine
American

Instant Pot Beef Stew

Allison Stevens

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Make some delicious beef stew in the fraction of the time in the Instant Pot! This pressure cooker beef stew recipe is wonderfully hearty and comforting and so easy to make.

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Ingredients

Servings

2 Tablespoon olive oil
2 ½ lbs stew meat or boneless chuck roast
1 ½ teaspoons salt plus more as needed
½ teaspoon freshly ground black pepper plus more as needed
1 medium yellow onion chopped
4 cloves garlic minced
3 medium carrots about 12 oz, cut on a slight diagonal into 1 1/2-inch piece
3 medium Yukon Gold potatoes about 12 ounces total, cut in about 1 1/2-inch chunks
2 celery ribs coarsely chopped
2 Tablespoon tomato paste
1 teaspoon dried thyme
1 cup beef broth
2 Tablespoon Worcestershire sauce
1 Tablespoon cornstarch or arrowroot starch
¾ cup thawed green peas
fresh parsley leaves for garnish (optional)

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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 a tough beef cut like stew meat or boneless chuck roast. Tender cuts like sirloin will become tough in this recipe.
Sear the beef so that it is well browned. Brown it in batches without moving it for about 3 minutes per side. This helps to create more flavor and helps to keep the meat juicy and tender.
Deglaze the pot using a spatula and a little bit of broth to scrape up the bits that get stuck to the pot after you brown the beef.
Make sure you cut your potatoes and carrots into big chunks, approximately in 1 1/2-inch chunks. Otherwise, they may overcook and turn into a mush.
Use Yukon Gold potatoes because they hold their shape better when cooking for longer periods of time. I don't recommend Russet potatoes because they can fall apart or turn to mush.
For the most creamy and thick stew sauce, make sure that you thicken the sauce and don't skip that simple step. You can use water or liquid from the stew.
Taste the stew before serving and adjust the seasoning if needed.

Nutrition Information

Show Details

Calories 443kcal (22%) Carbohydrates 30g (10%) Protein 46g (92%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 117mg (39%) Sodium 964mg (40%) Potassium 1390mg (40%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 5315IU (106%) Vitamin C 34mg (38%) Calcium 85mg (9%) Iron 6mg (33%)

Nutrition 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%