Description
This Instant Pot Beef Stew is a hearty and comforting American classic made easy with the convenience of pressure cooking. Tender cubes of beef chuck roast are seared then simmered with fresh vegetables, herbs, and rich beef broth to create a thick, flavorful stew perfect for weeknight dinners or cozy meals.
Ingredients
Scale
Meat and Oil
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
Liquids and Sauces
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Fresh parsley, chopped
Instructions
- Sear the beef: Set the Instant Pot to Sauté mode and heat the olive oil. Add the beef cubes in batches and brown them on all sides, about 3–4 minutes per batch. Remove the browned beef and set aside.
- Sauté aromatics: Add the chopped onion to the pot and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add tomato paste and liquids: Stir the tomato paste into the onions and garlic. Then add the beef broth, Worcestershire sauce, salt, black pepper, dried thyme, and dried rosemary. Stir well to combine.
- Return beef and add vegetables: Place the seared beef back into the pot. Add sliced carrots, cubed potatoes, and sliced celery on top.
- Pressure cook: Close the Instant Pot lid and set the valve to sealing. Cook on High Pressure for 35 minutes.
- Release pressure: Allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Thicken the stew: In a small bowl, whisk together cornstarch and water to make a slurry. Set the pot to Sauté mode and stir the slurry into the stew. Cook for 2–3 minutes, stirring constantly until the stew thickens.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot for a comforting meal.
Notes
- For extra depth of flavor, deglaze the pot with a splash of red wine after sautéing the onions before adding the remaining ingredients.
- Yukon gold potatoes hold their shape well and provide a creamier texture, while russet potatoes will break down more and help thicken the stew.
- Feel free to adjust herbs and seasonings to your taste preference.
- Ensure the cornstarch slurry is mixed well to avoid lumps while thickening.
Nutrition
- Serving Size: 1½ cups
- Calories: 390
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
