Instant Pot Beef Stew

Name: Instant Pot Beef Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 ½ pounds stew meat; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 4 cups low sodium beef broth; 1 pound baby dutch yellow potatoes; 4 carrots; 4 ribs celery; 3 cloves garlic; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ¾ teaspoon smoked paprika; 1 teaspoon caraway seeds; 2 bay leaves; 4 tablespoons all-purpose flour; 1 cup frozen petite peas; 2 tablespoons chopped fresh parsley leaves

User Reviews

5.0

210 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Course
Main Course, Soup

Instant Pot Beef Stew

Iris Warren

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Loaded with flavorful chunks of meat + potatoes that come out amazingly tender. Truly the BEST beef stew recipe ever!

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Ingredients

Servings

1 ½ pounds stew meat cut into 1-inch cubes
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
4 cups low sodium beef broth
1 pound baby dutch yellow potatoes cut into 1-inch chunks
4 carrots cut diagonally into 1/2-inch-thick slices
4 ribs celery cut into 1/2-inch-thick slices
3 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
¾ teaspoon smoked paprika
1 teaspoon caraway seeds optional
2 bay leaves
4 tablespoons all-purpose flour
1 cup frozen petite peas
2 tablespoons chopped fresh parsley leaves

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Instructions

Season beef with salt and pepper, to taste.
Set a 6-qt Instant Pot® to the high saute setting. Melt butter; working in batches, add beef and cook until evenly browned, about 2-3 minutes.
Stir in beef broth, scraping any browned bits from the bottom of the Instant Pot.
Stir in potatoes, carrots, celery, garlic, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
In a small bowl, whisk together flour and 1/2 cup stew broth.
Select high sauté setting. Bring to a boil; stir in flour mixture and cook, stirring frequently, until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more beef broth as needed until desired consistency is reached.
Stir in peas until heated through, about 30 seconds.
Serve immediately, garnished with parsley, if desired.