Instant Pot Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
4 servings
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Calories
463 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Stew
Description
The stew begins by coating beef stew meat in a flour mixture with salt and pepper, then browning it in olive oil using the Instant Pot’s sauté function. Onions, garlic, carrots, and celery are cooked until softened before adding thyme, tomato paste, and Worcestershire sauce, which enrich the savory base. Beef stock is poured in next, scraping the pan to incorporate browned bits, adding sun-dried tomatoes and halved baby potatoes along with the seared beef. Pressure cooking for 30 minutes ensures the meat becomes tender and the flavors meld thoroughly.
After natural pressure release and briefly reheating, frozen peas are stirred in at the end for a pop of sweetness and color. This stew blends the earthiness of root vegetables and herbs with the umami of Worcestershire sauce and tomato paste, resulting in a well-balanced hearty dish with soft textures and rich broth ideal for cooler days or comforting meals.
The recipe yields about 8 cups, suitable for multiple servings or leftovers, with cornstarch available to thicken the stew if desired. The Instant Pot simplifies and expedites the traditional slow-cooking process while preserving depth of flavor and tender textures.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 pound beef stew meat
- 1 onion chopped
- 3 garlic chopped, cloves
- 3 carrot peeled and sliced into coins
- 3 talks celery sliced
- 2 tablespoons thyme fresh
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 3 cups beef stock low-sodium
- ¼ cup sun-dried tomatoes drained, julienned
- 1 pound baby potato halved
- 1 tablespoon cornstarch
- 1 ½ cups peas frozen
Instructions
- Add olive oil to the InstantPot and set to ‘Saute”.
- In a shallow medium-sized bowl, combine flour, ½ teaspoon salt and ½ teaspoon pepper. Add beef, tossing to evenly coat in flour. When the oil is shimmering, add beef and cook for about 2-3 minutes on each side, or until brown. Remove from the pot with a slotted spoon and set aside.
- Add onion, garlic, carrots and celery to the pot along with the remaining ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables begin to soften, about 5 to 7 minutes.
- Add the thyme, tomato paste and Worcestershire sauce and stir to coat the vegetables. Cook for 1 minute. Add the beef stock, scraping the bottom of the pan to loosen any brown bits that have formed. Add the sun-dried tomatoes, baby potatoes, and reserved beef to the pot.
- Cook at manual high pressure for 30 minutes, then let the pressure release naturally for 15 minutes. Release the remaining pressure manually, then return the pot to the “Sauté” function. Remove about ¼ cup of the cooking liquid and set in a small bowl. Add cornstarch and whisk until smooth and combined. Once the stew reaches a boil, add the cornstarch mixture back in and cook for about 2 minutes, or until thickened.
- Add the peas and cook for another 2 minutes, or until bright green and tender. Hit ‘cancel’ on the InstantPot to stop the cooking, let cool slightly, then serve.
Notes
- This recipe yields approximately 8 cups of stew, suitable for several servings or leftovers.
- The flour coating on the beef helps develop a rich crust and slightly thickens the stew during cooking.
- After pressure cooking, adding peas at the end preserves their color and texture.
- Use the sauté function after pressure cooking to adjust consistency or concentrate flavors as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 70mg | 23% |
| Sodium | 1163mg | 48% |
| Potassium | 1946mg | 41% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 8490IU | 170% |
| Vitamin C | 60mg | 67% |
| Calcium | 132mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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