Instant Pot Beef Stew
A comforting and hearty dish perfect for chilly evenings, featuring tender beef, flavorful vegetables, and aromatic spices, all cooked in the Instant Pot.
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.
Notes
For more flavor, season the beef with additional spices before browning. Substitute any root vegetables you like, such as parsnips or sweet potatoes. If you prefer a thicker stew, add more cornstarch and water mix. You can also add mushrooms or peas for extra nutrition.