Instant Pot Beef Stew
Fork tender chuck roast, potatoes, and carrots in a savory tomato and herb broth, pressure cooked and lightly thickened.
Equipment
- 6 quart Instant Pot or multi cooker
- Cutting board
- Whisk
Ingredients
Main Ingredients
- 2 lb boneless beef chuck roast cut into 1 1/2 to 2 inch cubes
- 2 tbsp olive oil divided
- ¾ tsp salt
- ½ tsp black pepper
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3 cup unsalted beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 4 medium carrots cut into 1 inch pieces
- 1 ½ lb Yukon Gold potatoes cut into 1 1/2 inch pieces
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
Cooking
- Prep the beef. Trim and cube the chuck, pat it dry, and sprinkle with salt and pepper. Sear in two rounds. On the saute setting, brown half the beef in 1 tablespoon oil, about 4 minutes per side. Remove and repeat with the remaining oil and beef.
- Soften the onion. Cook the onion 2 to 3 minutes, then add the garlic for 30 seconds. Deglaze. Add 1 cup broth and scrape the bottom well, then pour in the rest.
- Add flavor. Stir in the tomato paste, Worcestershire, Italian seasoning, thyme, and bay leaf.
- Load the pot. Add the beef and juices, then place the carrots and potatoes on top without stirring.
- Cook under pressure. Seal and cook on high for 35 minutes, then natural release for 10 minutes and quick release the rest.
- Thicken. Discard the bay leaf, stir in the cornstarch mixed with water, and simmer 2 to 3 minutes.
Notes
Substitutions: Use packaged stew meat cut into larger pieces, and add frozen peas or mushrooms.
Tips: Brown in two batches, cut vegetables large, and use natural release for tender beef.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze for up to 3 months.