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beef stew instant pot final image

instant pot beef stew recipe

foxyrecipes
Seared beef chuck, tender potatoes, and sweet carrots pressure cook into a rich, hearty stew with a glossy gravy, ready in well under an hour thanks to the Instant Pot
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • Instant Pot or electric pressure cooker
  • Cutting board
  • whisk
  • Wooden spoon

Ingredients
  

  • 2 lbs beef chuck roast cut into small cubes
  • 1 lb Yukon gold potatoes diced
  • 3 medium carrots diced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions
 

  • Sear the Beef and Soften the Vegetables
    Set the Instant Pot to Sauté mode and add the olive oil. Once hot, add the beef cubes in a single layer and sear for several minutes on each side until deeply browned, working in batches if needed.
    Add the diced onion, minced garlic, and diced celery directly into the pot and sauté for a few minutes until fragrant and the onion turns translucent.
    beef stew instant pot stage 1
  • Build the Gravy and Add the Vegetables
    Stir the tomato paste into the beef and onion mixture, letting it cook for about a minute to deepen its flavor. Pour in the beef broth along with the Worcestershire sauce, scraping up any browned bits from the bottom of the pot as you stir.
    Add the diced potatoes and carrots, along with the fresh thyme sprigs, bay leaves, salt, and black pepper, stirring everything together so it is evenly distributed.
    beef stew instant pot stage 2
  • Pressure Cook and Thicken the Stew
    Lock the lid into place and set the sealing valve to the sealing position. Select the Meat or Stew setting on high pressure and cook for about thirty five minutes. Once finished, allow the pressure to release naturally for ten minutes before carefully switching the valve to venting for a quick release.
    Whisk the cornstarch and water together to form a slurry, then stir it into the stew on Sauté mode until the gravy thickens. Remove the bay leaves and thyme stems before serving.
    beef stew instant pot stage 3

Notes

  • Pat the beef dry before searing so it browns instead of steaming in the pot.
  • Do not skip the deglazing step, since those browned bits at the bottom of the pot add a ton of flavor to the gravy.
  • Let the pressure release naturally for a few minutes before doing a quick release for the most tender beef.
  • Taste the stew before serving and add more salt and pepper if needed.
  • A splash of red wine added during the deglazing step also adds wonderful depth if you have some on hand.
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