Description
Hearty, rich, and ready in under an hour, this Instant Pot Beef Stew features tender beef, soft veggies, and a savory broth perfect for cozy dinners or meal prep.
Ingredients
- 2 lbs beef chuck roast, cut into 1½-inch cubes
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp dried thyme or 2 tsp fresh
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: ½ cup red wine for deglazing
- Optional: 1 tbsp cornstarch + 1 tbsp water (for thickening)
Instructions
- Set Instant Pot to ‘Sauté’ mode. Add olive oil and sear beef in batches until browned. Remove and set aside.
- Add onions, garlic, and celery. Sauté for 2–3 minutes. Stir in tomato paste and cook for another minute.
- Deglaze with wine or a splash of broth, scraping the bottom.
- Return beef to the pot. Add carrots, potatoes, broth, Worcestershire, bay leaf, thyme, salt, and pepper.
- Lock the lid, set valve to ‘Sealing’, and pressure cook on high for 35 minutes.
- Allow a 10-minute natural release, then carefully do a quick release.
- Optional: Stir in cornstarch slurry on ‘Sauté’ mode to thicken. Simmer 2–3 minutes.
- Remove bay leaf, adjust seasoning, and serve hot.
Notes
- Cut veggies into large chunks to prevent them from getting mushy.
- For richer flavor, brown the beef in batches.
- Use chuck roast for best tenderness.
- Stir in frozen peas or herbs after pressure cooking for freshness.
- Always do a 10-minute natural release for tender beef.
- Prep Time: 15 minutes
- Cook Time: 35 minutes