Description
Instant Pot beef stew is a hearty, one-pot comfort food made with tender chunks of beef, vegetables, and a rich, savory broth. This pressure-cooked version delivers deep, slow-cooked flavor in a fraction of the time.
Ingredients
- 2 lbs stew beef (chuck roast), cut into chunks
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 potatoes (Yukon gold or russet), chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 tbsp cornstarch (optional, for thickening)
- 1 tbsp water (for cornstarch slurry)
Instructions
- Set the Instant Pot to “Sauté” mode. Add olive oil and sear the beef in batches until browned. Remove and set aside.
- Add chopped onion, celery, and garlic. Sauté for 2–3 minutes until softened.
- Stir in tomato paste and cook for 1 minute.
- Return beef to the pot. Add carrots, potatoes, beef broth, Worcestershire sauce, bay leaf, thyme, rosemary, salt, and pepper. Stir to combine.
- Close the lid, seal the valve, and set to “Pressure Cook” on high for 35 minutes.
- Let pressure release naturally for 10 minutes, then quick-release the remaining pressure.
- Open the lid. For a thicker stew, mix cornstarch and water to make a slurry. Stir into the stew and use “Sauté” mode to thicken.
- Remove bay leaf, adjust seasoning if needed, and serve hot.
Notes
For a low-carb version, replace potatoes with turnips or cauliflower.Add frozen peas or green beans after pressure cooking for extra veggies.Replace ½ cup of broth with red wine for richer flavor.Skip searing the beef to save time, but note that searing adds more flavor.Stew tastes even better the next day as flavors develop.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
