instant pot beef stew

Prep Time: 15 minutes
Cook Time: 35 minutes (plus pressure release)
Total Time: 1 hour
Servings: 6
Skill Level: Beginner
Cuisine: American Comfort Food

 Ingredients

Main Ingredients:

• 2 lbs beef chuck, cut into 1½-inch cubes

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 3 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 4 cups beef broth (low sodium)

• 1½ teaspoons salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• 1 bay leaf

Vegetables:

• 4 medium carrots, cut into 1-inch chunks

• 3 medium potatoes, peeled and cubed

• 2 celery stalks, sliced

• 1 cup frozen peas (added after cooking)

Optional:

• 2 tablespoons cornstarch + 2 tablespoons cold water (for thickening)

• Fresh parsley, for garnish

 Equipment Needed

• Instant Pot or electric pressure cooker (6-quart or larger)

• Wooden spoon or silicone spatula

• Cutting board & knife

• Measuring spoons & cups

 Prep & Cooking Time

 Step-by-Step Instructions

 Step 1: Prep the Ingredients

• Cut beef into 1½-inch cubes and season with a pinch of salt and pepper.

• Peel and chop all vegetables.

• Measure out broth, tomato paste, and seasonings.

Tip: Use chuck roast for best results — it breaks down perfectly under pressure.

 Step 2: Sauté the Beef

1. Turn the Instant Pot to Sauté mode and add olive oil.

2. Brown the beef in batches (don’t overcrowd), turning to get a good sear.

3. Transfer browned beef to a plate.

 Step 3: Sauté Onion & Garlic

1. Add chopped onion to the pot and sauté for 2–3 minutes.

2. Stir in garlic and cook for 30 seconds.

3. Add tomato paste and cook for another minute to deepen the flavor.

 Step 4: Deglaze the Pot

1. Pour in ½ cup of the beef broth.

2. Use a wooden spoon to scrape up any browned bits on the bottom — this prevents the “burn” warning.

3. Return the beef to the pot.

 Step 5: Add Remaining Ingredients

• Stir in:

  • Remaining broth

  • Worcestershire sauce

  • Thyme, rosemary, salt, pepper, bay leaf

  • Chopped carrots, potatoes, and celery

 Step 6: Pressure Cook

1. Lock the lid and set valve to Sealing.

2. Select Manual (or Pressure Cook) and set for 35 minutes on High Pressure.

3. When finished, allow Natural Pressure Release for 10–15 minutes, then carefully turn the valve to Venting.

 Step 7: Final Touches

• Remove the bay leaf.

• Stir in frozen peas (they’ll heat through in 2–3 minutes).

• If you want the stew thicker:

  1. Mix 2 tbsp cornstarch with 2 tbsp cold water.

  2. Turn on Sauté mode and stir in the slurry.

  3. Cook until thickened (2–3 minutes), stirring often.

 Step 8: Serve & Garnish

Ladle stew into bowls and garnish with chopped parsley or a sprinkle of Parmesan cheese (optional). Serve with:

• Crusty bread

• Biscuits

• Over mashed potatoes or rice

 Flavor Tips & Variations

 Storage & Reheating

• Refrigerate: Up to 4 days in an airtight container.

• Freeze: Up to 3 months. Cool completely before freezing.

• Reheat: In a pot on medium heat or microwave in intervals, stirring occasionally.

Stew thickens as it sits. Add a splash of broth or water when reheating.

 Nutrition (Per Serving – Approximate)

⚠️ Nutrition may vary depending on ingredients and brands used.