Description
Warm up with this hearty Instant Pot Beef Stew—tender beef, flavorful vegetables, and a rich broth made in under an hour. The perfect comfort food for weeknights or meal prep!
Ingredients
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and sliced
- 3 potatoes, cubed
- 3 celery stalks, sliced
- 1 cup frozen peas (optional)
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp cornstarch + 2 tbsp cold water (optional, to thicken)
Instructions
- Set Instant Pot to sauté. Add olive oil, then sear beef in batches until browned. Remove and set aside.
- Add onion and garlic, cooking until fragrant. Stir in tomato paste.
- Deglaze with a splash of beef broth, scraping up browned bits.
- Return beef to pot. Add carrots, potatoes, celery, remaining broth, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper.
- Seal lid and cook on high pressure for 35 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Stir in peas. If you prefer a thicker stew, mix cornstarch with cold water, stir into the stew, and simmer on sauté mode until thickened.
- Serve hot with bread, rice, or mashed potatoes.
Notes
- Best cut: Use beef chuck—it becomes tender and flavorful when pressure cooked.
- Avoid burn warning: Always deglaze after searing meat.
- Make ahead: Stew tastes even better the next day.
- Customize: Add mushrooms, parsnips, or green beans for extra veggies.
- Wine boost: Deglaze with ½ cup of red wine for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes