Instant Pot Beef Stew is a comforting and hearty dish that’s perfect for chilly evenings. This recipe combines tender beef, flavorful vegetables, and aromatic spices, all cooked to perfection in the Instant Pot. It’s a one-pot meal that saves you time while delivering rich flavors, making it a favorite for families and busy cooks alike.
Why Make This Recipe
Why choose Instant Pot Beef Stew? It’s simple and efficient! The Instant Pot cooks the meat quickly while sealing in moisture and flavors. You can prepare a delicious and filling meal without spending hours in the kitchen. Plus, it’s a versatile dish. You can easily adapt it to include your favorite vegetables or spices.
How to Make Instant Pot Beef Stew
Ingredients:
- 2 pounds boneless beef chuck roast (or beef stew meat)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 cups unsalted beef stock (or low sodium beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 carrots (cut into 1-inch pieces on the diagonal)
- 1 ½ pounds Yukon gold potatoes (about 4 medium, cut into 1 1/2-inch pieces)
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions:
- If using a chuck roast, cut the beef into 1 ½ to 2-inch cubes.
- Heat 1 tablespoon of olive oil in the Instant Pot using the sauté function.
- Add half of the beef in a single layer. Sprinkle with half the salt and pepper.
- Brown the beef on one side for about 4 minutes until it releases easily from the pot. Flip and brown the second side for about 4 minutes. Remove the beef to a bowl.
- Add the remaining olive oil to the pot and repeat with the second half of the beef.
- Remove the browned beef to the bowl with the first batch.
- Add chopped onion to the pot and sauté for 2-3 minutes until softened. Add minced garlic and stir for 30 seconds.
- Deglaze the pot with 1 cup of beef broth, scraping up any bits from the bottom. Pour in the remaining broth.
- Add tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf. Stir well.
- Return beef to the pot, along with any juices. Place carrots and potatoes on top without stirring.
- Close the lid and move the steam release valve to sealing. Press Manual/Pressure Cook and set for 35 minutes on high pressure. It will take 10-15 minutes to reach pressure before cooking.
- After cooking, let the pot naturally release pressure for 10 minutes, then quick release any remaining pressure.
- Open the lid and remove the bay leaf.
- To thicken the stew, mix cornstarch and water in a small bowl. Pour into the Instant Pot and turn on sauté. Simmer, stirring occasionally until thickened.
How to Serve Instant Pot Beef Stew
Serve the beef stew hot in bowls. It pairs wonderfully with crusty bread or over rice for a complete meal. You can also garnish it with fresh herbs for added flavor.
How to Store Instant Pot Beef Stew
Store any leftovers in an airtight container in the refrigerator. It will keep for 3-4 days. You can also freeze the stew for up to three months. Just let it cool completely before transferring it to a freezer-safe container.
Tips to Make Instant Pot Beef Stew
- For more flavor, season the beef with additional spices before browning.
- You can substitute any root vegetables you like, such as parsnips or sweet potatoes.
- If you prefer a thicker stew, add more cornstarch and water mix.
Variation
Feel free to add mushrooms or peas for extra nutrition. You can also use different cuts of beef, though chuck roast works best for tenderness.
FAQs
1. Can I make this stew without an Instant Pot?
Yes, you can prepare it on the stove. Just follow the same steps but let it simmer on low heat for 2-3 hours until the beef is tender.
2. Can I use frozen beef?
It’s best to thaw the beef first for even cooking. However, if you’re using frozen beef, you may need to increase the cooking time.
3. Is this dish gluten-free?
Yes, if you ensure the Worcestershire sauce used is gluten-free. Always check the labels on packaged ingredients.
Instant Pot Beef Stew
Ingredients
Main Ingredients
- 2 pounds boneless beef chuck roast (or beef stew meat) Cut into 1 ½ to 2-inch cubes if using chuck roast.
- 2 tablespoons olive oil Divided.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups unsalted beef stock (or low sodium beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 4 medium carrots, cut into 1-inch pieces on the diagonal
- 1.5 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Preparation
- If using a chuck roast, cut the beef into 1 ½ to 2-inch cubes.
- Heat 1 tablespoon of olive oil in the Instant Pot using the sauté function.
- Add half of the beef in a single layer. Sprinkle with half the salt and pepper.
- Brown the beef on one side for about 4 minutes until it releases easily from the pot. Flip and brown the second side for about 4 minutes. Remove the beef to a bowl.
- Add the remaining olive oil to the pot and repeat with the second half of the beef.
- Remove the browned beef to the bowl with the first batch.
- Add chopped onion to the pot and sauté for 2-3 minutes until softened. Add minced garlic and stir for 30 seconds.
- Deglaze the pot with 1 cup of beef broth, scraping up any bits from the bottom. Pour in the remaining broth.
- Add tomato paste, Worcestershire sauce, Italian seasoning, thyme, and bay leaf. Stir well.
- Return beef to the pot, along with any juices. Place carrots and potatoes on top without stirring.
- Close the lid and move the steam release valve to sealing. Press Manual/Pressure Cook and set for 35 minutes on high pressure. It will take 10-15 minutes to reach pressure before cooking.
- After cooking, let the pot naturally release pressure for 10 minutes, then quick release any remaining pressure.
- Open the lid and remove the bay leaf.
- To thicken the stew, mix cornstarch and water in a small bowl. Pour into the Instant Pot and turn on sauté. Simmer, stirring occasionally until thickened.
Serving
- Serve the beef stew hot in bowls. It pairs wonderfully with crusty bread or over rice. Garnish with fresh herbs for added flavor.
Storage
- Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze the stew for up to three months; cool completely before transferring to a freezer-safe container.
